Electric steamer with high steam efficiency

Abstract

The utility model provides a kind of electric steamer of high steam efficiency, comprising: pot body component, energy concentrator, liquid accumulation tray and support body;The bottom of pot body component is provided with heating area, for constituting closed space, and store the water that forms steam;Energy concentrator is placed in the bottom heating area of the pot body component;Support body is arranged in one side of the liquid accumulation tray, and with the energy concentrator is opposite arrangement, for placing the article to be heated;Liquid accumulation tray is arranged on the pot body component, and between the energy concentrator and the support body, for constituting cooking space between the support body and the liquid accumulation tray;Sealing structure is arranged between the energy concentrator and the liquid accumulation tray, can form sealing structure using the water drop condensed by support body, to ensure that steam enters cooking space, improve steam heating efficiency.

Description

Technical Field

[0001] This utility model relates to the field of electric steamers, and in particular to an electric steamer with high steam efficiency. Background Technology

[0002] In today's fast-paced life, electric steamers have quickly become a popular choice in modern kitchens due to their multifunctionality, intelligent cooking, convenience, and safety. Existing electric steamers typically consist of a pot body, a lid, and a support structure. An electric heating element, such as a heating wire, under the pot body heats the water inside, generating steam. The steam then heats food placed on the support structure, such as steamed buns.

[0003] However, during the heating process of an electric steamer, the steam inside the pot moves irregularly after hitting the support, causing the heated steam to easily escape and resulting in low heating efficiency.

[0004] Therefore, a high-efficiency electric steamer urgently needs to be developed. Utility Model Content

[0005] In order to solve the problems in the prior art, the present invention provides an electric steamer with high steam efficiency to solve at least one of the aforementioned technical problems.

[0006] Specifically, the technical solution is as follows:

[0007] A high-efficiency electric steamer, comprising:

[0008] The pot body assembly has a heating area at the bottom to form a sealed space and store water that forms steam within the sealed space;

[0009] An energy-concentrating body is placed on the heating area and is connected to the internal space of the pot body assembly to form a steam rising channel inside the energy-concentrating body.

[0010] A support body is disposed on one side of the liquid collection tray and opposite to the energy concentrator. It is used to place the item to be heated and to cool the steam output from the steam rising channel to form water droplets.

[0011] A liquid collection tray is disposed on the pot body assembly and located between the energy-concentrating body and the support body, for forming a cooking space between the support body and the liquid collection tray;

[0012] A sealing structure is provided between the energy-concentrating body and the liquid collection tray, which is used to form a sealing structure by using the water droplets condensed on the support body, so as to ensure that steam enters the cooking space and prevent steam from escaping.

[0013] The energy-concentrating body includes:

[0014] outer wall;

[0015] The inner wall is coaxially arranged inside the outer wall;

[0016] The first transition section is disposed between the outer wall and the inner wall, and is located near the bottom of the pot body assembly;

[0017] The second transition section is disposed between the outer wall and the inner wall, and is located close to the liquid accumulation plate;

[0018] The outer wall, the second transition section, the inner wall, and the first transition section constitute a double-layer hollow structure.

[0019] The first transition section has discontinuous protrusions on the side facing the pot assembly for supplying water to the interior of the double-layer hollow structure.

[0020] The second transition section has a groove on the side facing the liquid collection tray to receive the liquid condensed on the support body, forming the sealing structure.

[0021] The inner wall is a conical surface.

[0022] The fluid collection tray includes:

[0023] Liquid accumulation plate body; the liquid accumulation plate body has a through hole in the middle corresponding to the energy-concentrating body;

[0024] Handles are provided on both sides of the liquid collection tray body for easy handling;

[0025] U-shaped flange; one open end of the U-shaped flange is connected to the wall of the through hole, and the other open end extends into the groove on the energy-concentrating body, for forming a cooking space between the support and the liquid collection tray.

[0026] The edge of the liquid collection tray body is provided with a strip-shaped mating part that matches the pot body assembly.

[0027] The support includes:

[0028] Support body;

[0029] The first protrusion is provided on the support body and faces the steam output end of the energy-concentrating body, and is used to cool the steam output from the steam rising channel;

[0030] At least two second protrusions are disposed on the support body and are oriented toward the item to be heated;

[0031] Vent holes are evenly distributed on the support body to allow steam to pass through;

[0032] A folded edge is provided on the edge of the support body for matching with the pot assembly.

[0033] The air vent is not present in the area formed by the first protrusion.

[0034] There is a height difference between the folded edge and the support body, and the horizontal height of the folded edge is closer to the steam output end of the energy-concentrating body than the horizontal height of the support body.

[0035] The folded edge is connected to the support body via a beveled connection, which allows condensate to flow naturally towards the folded edge via the beveled connection.

[0036] Drainage holes are evenly distributed on the folded edge.

[0037] The edge of the air passage is provided with a reverse punching groove for removing burrs.

[0038] The pot body assembly includes:

[0039] case;

[0040] The pot body is disposed within the shell;

[0041] A heating unit is disposed between the shell and the pot body;

[0042] The bottom of the pot body is provided with a recessed area; and the recessed area is located above the heating unit and is used to place the energy-concentrating body.

[0043] The pot assembly also includes: at least one water supply assembly;

[0044] The water supply component is mounted on the shell and connects the internal space of the pot body with the external space, and is used to replenish water to the internal space of the pot body.

[0045] The water supply component includes:

[0046] A first connector is disposed on the housing;

[0047] The second connector is detachably mounted on the housing and is located on the opposite side of the first connector;

[0048] The valve assembly is rotatably mounted on the second connector at one end and in contact with the first connector at the other end. It is used to rotate under the action of water flow to connect the pot body with the outside space.

[0049] The second connector is provided with a snap-fit ​​structure on the housing for easy disassembly.

[0050] The water supply assembly also includes:

[0051] The inlet cover is rotatably mounted on the second connector and located on the opposite side of the valve assembly, and is used to form a double seal by closing the inlet cover when the valve assembly is closed.

[0052] The pot body assembly further includes: a lid;

[0053] The cover includes:

[0054] The cover body is fitted to the shell.

[0055] A handle is detachably mounted on the cover body;

[0056] An extended support portion is provided at the end of the handle away from the cover body to support the cover body, so that the inner side of the cover body faces outward.

[0057] The high-steam-efficiency electric steamer is characterized in that it further includes: a water level detection unit;

[0058] The water level detection unit is installed on the pot body assembly and is used to detect the water level height inside the pot body assembly.

[0059] This utility model has at least the following beneficial effects:

[0060] The high-steam-efficiency electric steamer of this invention utilizes an energy-concentrating element placed in the bottom heating area of ​​the pot assembly to form a steam rising channel inside the energy-concentrating element. Then, by collecting the liquid droplets generated by condensation on the support body, a sealed structure is formed between the energy-concentrating element and the liquid collection tray, thus creating a steaming space between the support body and the liquid collection tray. This prevents steam from escaping and forces it to flow only towards the support body, rapidly heating the food placed on the support body, improving steam efficiency, and saving energy.

[0061] Meanwhile, the high-steam-efficiency electric steamer described in this utility model uses a combination of metal and plastic to construct the pot body assembly. Combined with the energy-concentrating element's partitioned design, the water inside the pot body is divided into a small central heating zone and an outer water replenishment zone. The heating element concentrates heat on the small amount of water in the center, enabling rapid boiling and steam generation, significantly shortening the steam generation time compared to traditional methods of heating the entire pot of water. The double-layered hollow structure and upper groove design of the energy-concentrating element effectively reduce heat loss, allowing heat to be more concentrated in the steaming area, thus improving thermal efficiency.

[0062] Furthermore, the reverse ribs on the support structure work in conjunction with the energy-concentrating body to quickly seal the grooves on the energy-concentrating body with water droplets condensed upon contact with the steam, blocking the path of steam diffusion to both sides and forcing steam to continuously fill the steaming space upwards. The "hollow area at the bottom" formed by the bulge of the support structure and the "steam channel" between the ribs allow for smoother steam flow and more even heating of the upper and lower steaming racks, further shortening the steaming time of the food. In addition, the support structure adopts a design with a convex center and a large slope around the edges, combined with 3mm high ribs, to create a gap between the bottom of the food and the steaming tray. Condensed water can quickly flow to the edge along the slope and ribs, and drain into the drip tray through the drain hole, effectively preventing the food from being soaked in water. For example, the skin of steamed buns and dumplings will not become soft and mushy, and fish and seafood will not become mushy, maintaining the original fluffy and firm texture of the food.

[0063] Furthermore, the condensate tray can accurately collect condensate containing food broth and oil, preventing water contamination and reducing odors caused by repeated heating of broth in the steamer, ensuring a clean steaming environment. In addition, the handles on both sides make it easy for users to remove and place the condensate tray at high temperatures, avoiding hand contact with the hot tray.

[0064] Furthermore, the water inlet components on both sides of the pot body of this utility model adopt a self-weight closed structure, so there is no need to open the lid when adding water. The water flow force can push open the baffle, and the baffle will automatically close after the water is stopped, effectively preventing steam leakage and temperature drop. The water inlet has a low temperature and is equipped with a detachable cover, which not only avoids scalding when adding water, but also makes it convenient to operate.

[0065] Finally, the lid of this utility model can be placed upside down to save countertop space, and the inside facing upwards can naturally drain water droplets, reducing mold growth and taking into account both hygiene and convenient storage. Attached Figure Description

[0066] To more clearly illustrate the technical solutions of the embodiments of this utility model, the drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of this utility model and should not be regarded as a limitation on the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

[0067] Figure 1 This is a schematic diagram of the high steam efficiency electric steamer described in this utility model;

[0068] Figure 2 for Figure 1 Cross-sectional view;

[0069] Figure 3 for Figure 1 Cross-sectional view of the shaped charge in the image;

[0070] Figure 4 for Figure 4A three-dimensional view of the energy-concentrating body shown;

[0071] Figure 5 for Figure 3 A three-dimensional view of the energy-concentrating body shown;

[0072] Figure 6 for Figure 1 Schematic diagram of the central liquid accumulation plate;

[0073] Figure 7 for Figure 2 Enlarged view of point E in the image;

[0074] Figure 8 for Figure 1 Schematic diagram of the central support structure;

[0075] Figure 9 for Figure 1 A schematic diagram of the combined structure of the energy-concentrating body, the liquid accumulation plate, and the support body;

[0076] Figure 10 for Figure 8 A partial enlarged view of the support structure shown;

[0077] Figure 11 This is a structural schematic diagram of the pot body assembly;

[0078] Figure 12 for Figure 11 The diagram shows the combined structure of the pot body assembly and the energy-concentrating body.

[0079] Figure 13 for Figure 12 A schematic diagram of the water supply component in the middle;

[0080] Figure 14 This is a schematic diagram of the snap-fit ​​structure in the water filling assembly;

[0081] Figure 15 for Figure 11 A schematic diagram of the lid in the middle pot body assembly.

[0082] exist Figures 1-15 middle:

[0083] 1. Pot body assembly; 2. Energy concentrator; 3. Liquid collection tray; 4. Support body; 5. Water filling assembly; 101. Shell; 102. Pot body; 103. Heating unit; 104. Lid; 201. Outer wall; 202. Inner wall; 203. First transition section; 204. Second transition section; 301. Liquid collection tray body; 302. Handle; 303. U-shaped flange; 401. Support body body; 402. First protrusion; 403. Second protrusion; 404. Vent hole; 405. Folded edge Components; 501. First connector; 502. Second connector; 503. Valve assembly; 504. Inlet cover; 1041. Cover body; 1042. Handle; 101A. Snap-fit ​​part; 102A. Recessed area; 203A. Protrusion; 204A. Groove; 301A. Through hole; 401A. Drain hole; 404A. Reverse flushing recess; 502A. Snap-fit ​​protrusion; 1042A. Extension support part; 301B. Strip-shaped fit part; 401B. Angled connection part. Detailed Implementation

[0084] Those skilled in the art will understand that the modules in the apparatus of the implementation scenario can be distributed within the apparatus of the implementation scenario as described, or they can be located in one or more apparatuses different from this implementation scenario, with corresponding changes. The modules of the above-described implementation scenario can be combined into one module, or they can be further divided into multiple sub-modules. Specific Implementation Example 1:

[0086] This utility model provides an embodiment:

[0087] like Figure 1 and Figure 2A high-efficiency electric steamer includes: a pot body assembly 1, an energy-concentrating body 2, a liquid collection tray 3, and a support body 4. In this embodiment, the energy-concentrating body 2, the liquid collection tray 3, and the support body 4 are all made of metal parts. The bottom of the pot body assembly 1 has a heating area to form a sealed space and store water for steam generation. The energy-concentrating body 2 is placed in the bottom heating area of ​​the pot body assembly 1 and communicates with the internal space of the pot body assembly 1 to form a steam rising channel inside the energy-concentrating body 2. The support body 4 is located on one side of the liquid collection tray 3 and is opposite to the energy-concentrating body 2, for placing... The item to be heated is cooled by the steam output from the steam rising channel, forming water droplets. A condensate tray 3 is disposed on the pot assembly 1, located between the energy-concentrating body 2 and the support body 4, forming a cooking space between the support body 4 and the condensate tray 3. A sealing structure is provided between the energy-concentrating body 2 and the condensate tray 3, utilizing the water droplets condensed on the support body 4 to form a seal, ensuring steam enters the cooking space and preventing steam from randomly dissipating into the interior of the pot assembly 1, or filling the interior space of the pot assembly 1 before moving towards the support body 4, thus affecting steam heating efficiency. Furthermore, in this embodiment, the support body 4, besides cooling the steam to form water droplets and then creating a sealing structure, can also improve heating efficiency and guide water droplets during the food cooking process, keeping the heated food dry. Please refer to the section on the structure of the support body 4 in this embodiment for details.

[0088] Firstly, in order to improve steam efficiency, the steam output from the energy-concentrating body 2 needs to be directly fed into the lower part of the support body 4. In this embodiment, through the combined action of the energy-concentrating body 2, the support body 4, and the liquid collection tray 3, a sealed structure is formed, creating a cooking space between the support body 4 and the liquid collection tray 3, as shown below. Figure 2 At point S, the steam input from the energy-concentrating body 2 is directly sent to the bottom of the support body 4, and the steam is quickly filled into the food heating area through several air holes on the support body 4, thereby improving the steam heating efficiency.

[0089] Specifically, such as Figure 3 and Figure 4The energy-concentrating body 2 includes: an outer wall 201, an inner wall 202, a first transition portion 203, and a second transition portion 204; wherein, the inner wall 202 is coaxially disposed inside the outer wall 201; the first transition portion 203 is disposed between the outer wall 201 and the inner wall 202, and is disposed near the bottom of the pot assembly 1; the second transition portion 204 is disposed between the outer wall 201 and the inner wall 202, and is disposed near the liquid collection tray 3; the outer wall 201, the second transition portion 204, the inner wall 202, and the first transition portion 203 constitute a double-layer hollow structure; the first transition portion 203 has discontinuous protrusions 203A on the side facing the pot assembly 1 for supplying water to the interior of the double-layer hollow structure; the second transition portion 204 has grooves 204A on the side facing the liquid collection tray 3 for receiving liquid condensed on the support body 4, forming the sealing structure with the liquid collection tray 3.

[0090] In actual production, such as Figure 5 The raised section 203A can be a continuous ring of ribs, broken into three segments with gaps between them. This continuous ring of ribs effectively prevents heat from diffusing outwards from the central hot water zone, reducing heat loss and ensuring sufficient heat to maintain the water's boiling state, thus guaranteeing a continuous and stable upward flow of steam. Simultaneously, the gaps between the three rib segments provide channels for the outer cold water zone to replenish the central hot water zone, allowing cold water to flow into the center promptly, ensuring the necessary water volume for steam generation and making the cooking process highly efficient.

[0091] In this embodiment, the double-layered hollow structure of the energy-concentrating body 2 can be set to a vacuum state to provide good insulation and reduce heat loss. During operation, the water inside the energy-concentrating body 2 can be rapidly heated to generate steam, while the water outside the energy-concentrating body 2 can replenish the water source for the central part. Specifically, the cold water from the outside flows into the energy-concentrating body 2 through the gaps between the protrusions 203A, thereby continuously replenishing the water source and ensuring a stable steam output. Preferably, the inner wall 202 is a conical surface, which can help the steam inside the energy-concentrating body 2 move upwards, facilitating the rapid flow of steam to the output end of the energy-concentrating body 2, thus quickly entering the cooking space.

[0092] Specifically, in this embodiment, such as Figure 6The liquid collection tray 3 includes: a liquid collection tray body 301, a handle 302, and a U-shaped flange 303; wherein, the liquid collection tray body 301 has a through hole 301A corresponding to the energy-concentrating body 2 in its middle part; the handle 302 is provided on both sides of the liquid collection tray body 301 for easy handling; one open end of the U-shaped flange 303 is connected to the hole wall of the through hole 301A, and the other open end extends into the groove 204A on the energy-concentrating body 2 for water sealing. For ease of installation, the edge of the liquid collection tray body 301 is provided with a strip-shaped mating part 301B that matches the pot body assembly 1; in this embodiment, as shown... Figure 7 The U-shaped flange 303 works in conjunction with the energy-concentrating body 2 to form a sealed structure, which is used to seal the steam path and form a cooking space.

[0093] In this embodiment, the slurry tray 3 is heated during use, and may contain residual hot broth or steam. The handle 302 allows users to easily pick up and put down the tray without directly touching it, effectively preventing burns from contact with the hot surface. This is especially suitable for scenarios with long steaming times and high temperatures, such as steaming meat or seafood. Furthermore, the broth collected in the slurry tray 3 often contains oil and seasonings. Holding it directly by hand can easily cause the broth to slip or spill due to uneven pressure, soiling the countertop or the edge of the steamer. The handle 302 provides a stable grip, making the process smoother and reducing the probability of spillage, thus avoiding waste. This is suitable for scenarios where some broth can be recycled, such as stir-frying or mixing noodles, and also reduces the workload of cleaning the countertop and steamer. When it is necessary to dispose of the broth in the slurry tray 3, such as pouring out wastewater or recycling usable broth, the handle 302 can serve as a support point, making it easy for users to lift and hold, reducing hand contact with the broth, saving effort and maintaining hygiene. Especially for larger containers with more soup, the 302 handle can distribute hand pressure and prevent the contents from slipping out of your hand when tipping over, thus avoiding adverse consequences.

[0094] Secondly, most of the existing support bodies 4 are concave structures with the middle lower than the surrounding area. Even if some support bodies 4 have protrusions, their protruding surface structures are not reasonable, which makes it difficult for the condensate produced during the steaming process to drain in time. This causes the condensate to accumulate easily, resulting in the food being soaked in water after steaming, making it soft, sticky, and affecting the eating experience.

[0095] like Figure 8To address the problems of existing technologies, the support body 4 in this embodiment improves heating efficiency and guides water droplets during the steaming process, keeping the heated food dry. The specific structure includes: a support body 401, a first protrusion 402, at least two second protrusions 403, an air vent 404, and a folded edge 405. The first protrusion 402 is located on the support body 401 and faces the steam output end of the energy-concentrating body 2, used to cool the steam output from the steam rising channel. The second protrusions 403 are located on the support body 401 and face the item to be heated. The folded edge 405 is located on the edge of the support body 401 and matches the pot assembly 1. Preferably, the shape of the first protrusion 402 is consistent with the shape of the steam output end of the energy-concentrating body 2, such as a circle; and the diameter of the first protrusion 402 is consistent with the diameter of the groove 204A.

[0096] In this embodiment, the sealing structure is a key structure for improving steam heating efficiency; specifically, such as... Figure 9 When the water in the center of the energy-concentrating body 2 is heated to generate steam and rises, some of the steam will diffuse to both sides after encountering the support body 4. At this time, the diffused steam will first come into contact with the first protrusion 402 set on the support body 4. When the steam encounters the cooler first protrusion 402, it will quickly condense into water droplets. These water droplets will drip down and quickly fill the groove 204A of the energy-concentrating body 2 to form a water seal. Through this seal, the path of steam diffusion to the sides below the liquid collection pan body 301 is blocked, forcing the steam to move into the space inside the pot assembly after passing through the support body 4. Finally, the cavity of the pot assembly is filled with steam, and the part above the support body 4 is used as the cooking space. The water storage part of the pot assembly 1 can be effectively separated from the upper cooking space, further improving the energy concentration effect and allowing the heat to be more concentrated on the cooking area, thereby ensuring that the temperature of the cooking space can rise quickly in the first time and improving the cooking efficiency.

[0097] At the same time, to prevent steam from escaping, preferably, such as Figure 8 At point M, the first protrusion 402 is an annular protrusion. The area formed by the annular protrusion does not contain the air passage 404, preventing steam from being directly discharged from the area of ​​the first protrusion 402, thus preventing the food placed on both sides of the support 4 from being heated by steam.

[0098] Furthermore, in this embodiment, during steaming, the top of the steamer assembly 1, being relatively cold, will generate condensation, which will drip onto the support 4. This causes the food placed on the support 4 to also condense due to the high temperature. Therefore, in this embodiment, there is a height difference between the folded edge 405 and the support body 401, and the horizontal height of the folded edge 405 is closer to the energy-concentrating body 2 than the horizontal height of the support body 401. Simultaneously, the folded edge 405 and the support body 401 are connected by an inclined connecting portion 401B, such as... Figure 10 The condensate is naturally directed to flow from the inclined connecting portion 401B to the folded edge portion 405 via the sloping connecting portion 401B. This structure causes the support body 4 to bulge in the middle and slope around the edges. The condensate flows naturally towards the folded edge portion 405 along the slope, rather than accumulating under or on the surface of the food. Similarly, for food placed in the bulging area of ​​the support body 4, the water flow diffuses to the surrounding slope, preventing water from soaking the food. For food placed around the edges, the water flows more quickly along the slope to the edge of the plate, reducing the contact time with the food and keeping it dry. For example, when steaming buns or dumplings, this prevents the surface from becoming soggy due to water accumulation. At the same time, drainage holes 401A are evenly distributed on the folded edge portion 405. Together with the inclined connecting portion 401B around the edges, the dispersed condensate is "converged" to the edge and then quickly discharged into the liquid collection plate 3 below through the drainage holes 401A. Preferably, the inclined connecting portion 401B is about 8.5 degrees.

[0099] It should be noted that, in this embodiment, the second protrusion 403 can be regarded as multiple protruding ribs on the support body 401, with a height of about 3mm, and protruding upward to raise the height of food placement, avoid food directly contacting the bottom of the support body 401, avoid contact with possible residual water, such as condensation water, soup seeping from the food, etc., prevent food from being soaked and rotten, protect pasta such as steamed buns and dumplings, or food such as fish and seafood that are afraid of water accumulation, and maintain the original taste and shape of the food. Meanwhile, the second protrusion 403 forms many hollow areas at the bottom of the support body 401. These areas allow steam to flow more smoothly under the support body 401, reducing the possibility of steam being blocked and forming a "steam channel". With multiple layers of support body 4, the heat uniformity between the upper and lower layers is improved, the steaming time is shortened, and the food is prevented from being undercooked due to insufficient steam in some areas. Moreover, it can also create a gap between the food and the surface of the steaming tray, preventing the food from sticking directly to the support body 401. This is especially beneficial for foods with high water content, such as vegetables and tofu, and can also reduce the possibility of local softening caused by excessive contact. It also reduces the probability of food, such as pasta and steamed egg custard, sticking to the support body 401 after steaming, making it easier to remove and put away.

[0100] In this embodiment, vent holes 404 are evenly distributed on the support body 401. During steaming, the food will release broth and steam will condense into water droplets. The vent holes 404 serve to allow steam to pass through while quickly draining these liquids. To prevent water from accumulating in the steaming tray and to prevent the food from being "soaked in water," for example, when steaming ribs or chicken pieces, the oozing oil and broth will flow away through the vent holes 404, keeping the meat firm. The drained liquid can be collected in the liquid collection tray 3 below the support body 4, which facilitates subsequent cleaning and prevents the broth from being repeatedly heated in the steamer, producing odors or affecting other ingredients.

[0101] It is foreseeable that the support body 4 can be a metal stamping part. However, during the stamping process, burrs will be generated on the edge of the air hole 404, which will affect the user experience. Therefore, a reverse punching recess 404A is provided on the edge of the air hole 404 to reduce the risk of injury to the user's hand during use.

[0102] Most existing steamers use all-plastic water tanks. Since steamers operate at high temperatures for extended periods, plastic is prone to aging under sustained high temperatures, potentially shortening its lifespan and causing potential safety hazards due to decreased material stability.

[0103] Based on this, in this embodiment, as Figure 1 and Figure 11 The pot assembly 1 includes: a shell 101, a pot body 102, a heating unit 103, and a lid 104; preferably, the shell 101 is made of plastic; the pot body 102 is made of metal; and the pot body 102 is disposed within the shell 101; the heating unit 103 is disposed between the shell 101 and the pot body 102; the bottom of the pot body 102 has a recessed area 102A; and, as... Figure 12 The recessed area 102A is located above the heating unit 103 and is used to place the energy-concentrating body 2. In this embodiment, metal material is used as the main body of the water tank. Due to its stable physical properties, it can effectively reduce the possibility of chemical reaction with plastic parts during long-term boiling. Compared with pure plastic water tanks, it greatly reduces the risk of aging due to high temperature and extends the service life of the product.

[0104] It should be clarified that the area of ​​the recessed region 102A of the pot body 102 can be determined as needed, and can be 1 / 2 or less of the bottom area of ​​the pot body 102. Moreover, in use, only a small amount of water inside the protrusion 203A corresponding to the recessed region 102A needs to be heated to quickly boil and generate steam, which greatly shortens the steam generation time compared to the traditional method of heating the whole pot of water.

[0105] In view of the water replenishment issue during use, this embodiment also provides a water addition component, which can detect the water level in the pot body component 1 and add water.

[0106] Specifically, such as Figure 13 To replenish water during use, the water-filling assembly 5 is disposed on the housing 101 and connects the pot body 102 with the external space, for replenishing the water in the pot body 102; the water-filling assembly 5 includes: a first connector 501, a second connector 502, a valve assembly 503, and a water inlet cover 504; wherein, the first connector 501 is disposed on the housing 101; the second connector 502 is disposed on the housing 101 and is located on the opposite side of the first connector 501; one end of the valve assembly 503 is disposed on the second connector 502 through a shaft structure, and the other end is in contact with the first connector 501, for rotating under the action of water flow, connecting the pot body 102 with the external space.

[0107] In this embodiment, the water filling component 5 adopts a self-weight closed structure. When water is added, the impact force of the water flow easily pushes open the valve assembly 503, allowing water to be injected smoothly. After water addition stops, the valve assembly 503 automatically falls down under its own weight, forming a sealed state. This allows the user to complete the water adding operation without opening the pot lid, avoiding steam loss and temperature drop caused by opening the lid, and ensuring the continuity of the cooking process. Simultaneously, the water inlet cover 504 is rotatably mounted on the second connecting member 502 via a shaft and is located on the opposite side of the valve assembly 503. This allows for a double seal when the valve assembly 503 is closed, by closing the water inlet cover 504. Furthermore, for ease of installation and replacement, such as... Figure 14 The second connector 502 is provided with a buckle protrusion 502A; the housing 101 is provided with a buckle mating part 101A that matches the buckle protrusion 502A, and the buckle structure is formed by the buckle protrusion 502A and the buckle mating part 101A.

[0108] In this embodiment, valve assembly 503 is closed due to its own weight when no water is added, preventing internal steam from escaping. When water is added, 503 can be lifted by the force of the water, allowing water to flow into the pot assembly. Even if the water level is too high, valve assembly 503, submerged in water, can still seal the space. Therefore, valve assembly 503 is an important component in ensuring the airtightness of pot assembly 1.

[0109] This embodiment also has a water level detection function. Since the metal material has a shielding effect on the electronic device, the water level detection unit is set in the plastic part, namely the housing 101 part, for detecting the water level. The water level detection unit can be any available sensor, and its position can be set as needed. Its working principle is existing technology and will not be described in detail here. The water level detection unit is not shown in the attached drawings.

[0110] The lid is another important component that forms the sealed cooking space of the pot body assembly 1. When the lid is on, it can form a relatively sealed environment, reduce steam leakage, and allow steam to stay in the space for a long time, ensuring the temperature of the cooking area is stable, thereby improving the cooking efficiency.

[0111] Most existing pot lid handles cannot be placed upside down, which is inconvenient when placing the pot lid. If placed flat, the handle has a small contact area with the table and is unstable; if placed upright, the handle shape makes it difficult to support the lid stably, taking up space and potentially causing it to slip or get stained if not placed properly.

[0112] To solve the above problems, such as Figure 15 The lid 104 described in this embodiment includes: a lid body 1041 and a handle 1042; wherein, the lid body 1041 is matched with the pot body 102; the handle 1042 is detachably mounted on the lid body 1041 for easy opening and closing; an extension support portion 1042A is provided at the end of the handle 1042 away from the lid body 1041 for supporting the lid body 1041, so that the inner side of the lid body 1041 faces outward. Simultaneously, the lid body 1041 is provided with a vent hole, which can relieve pressure when the internal pressure is too high, ensuring safe use.

[0113] When using the lid 104, if it is placed face down, water droplets on the inside will drip directly onto the countertop, potentially soiling the surface or wetting other items. Simultaneously, the outside of the lid 104, the side exposed to air, may accumulate dust and grease, which can easily contaminate the inside, the side that comes into contact with food, posing a hygiene risk. Placing the lid 104 face up keeps the food-contacting inside away from the countertop, ensuring better hygiene.

[0114] Therefore, in this embodiment, when a large amount of water vapor condenses on the inside of the lid 104 after use, the lid is placed upwards using the extended support 1042A. This allows the water droplets to drip off naturally, preventing accumulation inside the lid 104 and reducing moisture residue. Simultaneously, it reduces the risk of mold growth and odors on the inside of the lid 104 due to prolonged dampness, making it particularly suitable for handles or sealing rings made of moisture-sensitive materials such as wood and silicone. Furthermore, the upward-facing lid 104 creates a recessed space, allowing for the temporary placement of small items such as steaming racks or chopsticks, saving countertop space. For lids 104 that need to be dried, this placement method also accelerates air circulation, allowing the inside to dry faster.

[0115] In summary, the high-steam-efficiency electric steamer described in this embodiment is suitable for daily household steaming and cooking, such as pasta, vegetables, and meats. It can also handle multiple types of ingredients simultaneously as needed. Through its advantages such as efficient steam generation, uniform heating, dry texture, and safe operation, it comprehensively optimizes the pain points in the steaming and cooking process. It is especially suitable for users who have high requirements for the taste of food and pay attention to operational safety and convenience, thus enhancing the practical value and user comfort of the steamer.

[0116] The above disclosures are merely a few specific implementation scenarios of this utility model. However, this utility model is not limited thereto, and any variations that can be conceived by those skilled in the art should fall within the protection scope of this utility model. The serial numbers of this utility model mentioned above are for descriptive purposes only and do not represent the superiority or inferiority of the implementation scenarios.

Claims

1. A high-efficiency electric steamer, characterized in that, include: The pot body assembly has a heating area at the bottom to form a sealed space and store water that forms steam within the sealed space; An energy-concentrating body is placed on the heating area and is connected to the internal space of the pot body assembly to form a steam rising channel inside the energy-concentrating body. A support body, located on one side of the liquid collection tray and opposite to the energy concentrator, is used to place the item to be heated and to cool the steam output from the steam rising channel to form water droplets. A liquid collection tray is disposed on the pot body assembly and located between the energy-concentrating body and the support body, for forming a cooking space between the support body and the liquid collection tray; A sealing structure is provided between the energy-concentrating body and the liquid collection tray, which is used to form a sealing structure by using the water droplets condensed on the support body, so as to ensure that steam enters the cooking space and prevent steam from escaping.

2. The high-steam-efficiency electric steamer according to claim 1, characterized in that, The energy-concentrating body includes: outer wall; The inner wall is coaxially arranged inside the outer wall; The first transition section is disposed between the outer wall and the inner wall, and is located near the bottom of the pot body assembly; The second transition section is disposed between the outer wall and the inner wall, and is located close to the liquid accumulation plate; The outer wall, the second transition section, the inner wall, and the first transition section constitute a double-layer hollow structure. The first transition section has discontinuous protrusions on the side facing the pot assembly for supplying water to the interior of the double-layer hollow structure. The second transition section has a groove on the side facing the liquid collection tray to receive the liquid condensed on the support body, forming the sealing structure.

3. The high-steam-efficiency electric steamer according to claim 2, characterized in that: The inner wall is a conical surface.

4. The high-steam-efficiency electric steamer according to claim 1 or 2, characterized in that, The fluid collection tray includes: Liquid accumulation plate body; the liquid accumulation plate body has a through hole in the middle corresponding to the energy-concentrating body; Handles are provided on both sides of the liquid collection tray body for easy handling; U-shaped flange; one open end of the U-shaped flange is connected to the wall of the through hole, and the other open end extends into the groove on the energy-concentrating body, for forming a cooking space between the support and the liquid collection tray.

5. The high-steam-efficiency electric steamer according to claim 4, characterized in that: The edge of the liquid collection tray body is provided with a strip-shaped mating part that matches the pot body assembly.

6. The high-steam-efficiency electric steamer according to claim 1, characterized in that, The support includes: Support body; The first protrusion is provided on the support body and faces the steam output end of the energy-concentrating body, and is used to cool the steam output from the steam rising channel; At least two second protrusions are disposed on the support body and are oriented toward the item to be heated; Vent holes are evenly distributed on the support body to allow steam to pass through; A folded edge is provided on the edge of the support body for matching with the pot assembly.

7. The high-steam-efficiency electric steamer according to claim 6, characterized in that: The air vent is not present in the area formed by the first protrusion.

8. The high-steam-efficiency electric steamer according to claim 6, characterized in that: There is a height difference between the folded edge and the support body, and the horizontal height of the folded edge is closer to the steam output end of the energy-concentrating body than the horizontal height of the support body.

9. The high-steam-efficiency electric steamer according to claim 8, characterized in that: The folded edge is connected to the support body via a beveled connection, which allows condensate to flow naturally towards the folded edge via the beveled connection.

10. The high-steam-efficiency electric steamer according to claim 9, characterized in that: Drainage holes are evenly distributed on the folded edge.

11. The high-steam-efficiency electric steamer according to claim 6, characterized in that: The edge of the air passage is provided with a reverse punching groove for removing burrs.

12. The high-steam-efficiency electric steamer according to claim 1, characterized in that, The pot body assembly includes: case; The pot body is disposed within the shell; A heating unit is disposed between the shell and the pot body; The bottom of the pot body is provided with a recessed area; and the recessed area is located above the heating unit and is used to place the energy-concentrating body.

13. The high-steam-efficiency electric steamer according to claim 1, characterized in that, Also includes: At least one water supply component; The water supply component is disposed on the shell of the pot body assembly and connects the internal space of the pot body in the pot body assembly with the external space, and is used to replenish water to the internal space of the pot body.

14. The high-steam-efficiency electric steamer according to claim 13, characterized in that, The water supply component includes: A first connector is disposed on the housing; The second connector is detachably mounted on the housing and is located on the opposite side of the first connector; The valve assembly is rotatably mounted on the second connector at one end and in contact with the first connector at the other end. It is used to rotate under the action of water flow to connect the pot body with the outside space.

15. The high-steam-efficiency electric steamer according to claim 14, characterized in that: The second connector is provided with a snap-fit ​​structure on the housing for easy disassembly.

16. The high-steam-efficiency electric steamer according to claim 14, characterized in that, The water supply assembly also includes: The inlet cover is rotatably mounted on the second connector and located on the opposite side of the valve assembly, and is used to form a double seal by closing the inlet cover when the valve assembly is closed.

17. The high-steam-efficiency electric steamer according to claim 12, characterized in that, The pot body assembly further includes: a lid; The cover includes: The cover body is fitted to the shell. A handle is detachably mounted on the cover body; An extended support portion is provided at the end of the handle away from the cover body to support the cover body, so that the inner side of the cover body faces outward.

18. The high-steam-efficiency electric steamer according to claim 1, characterized in that, It also includes: a water level detection unit; The water level detection unit is installed on the pot body assembly and is used to detect the water level height inside the pot body assembly.

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