A kind of inner pot structure and commercial electric rice cooker

Abstract

The utility model discloses a kind of inner pot structure and commercial electric rice cooker, relate to commercial electric rice cooker technical field.The inner pot structure includes inner pot body and detachable partition inner container, partition inner container is located in inner pot body, its bottom has communicating port, side has reflux port, inner pot body inner wall and partition inner container outer wall form reflux passage, communicating port is communicated with reflux port by reflux passage.Use, water flows into reflux passage by communicating port, after boiling, along passage upward, again reflux to partition inner container by reflux port, realize water circulation.This structure makes rice even, expansion consistent, solve the problem that commercial electric rice cooker is easy to be cooked in large quantity, improve rice taste, and partition inner container is detachable, easy to clean and maintain.

Description

Technical Field

[0001] This utility model relates to the field of commercial rice cooker technology, specifically to a pot inner structure and a commercial rice cooker. Background Technology

[0002] In the catering industry and group dining scenarios, commercial rice cookers need to meet the cooking needs of large quantities of rice, typically cooking a much larger amount of rice per batch than household products. However, existing commercial rice cookers have significant technical flaws in their use: due to the large volume of rice being cooked, moisture tends to accumulate at the bottom of the pot during the boiling stage, resulting in uneven heating of the rice between the upper and lower layers. This uneven heating not only severely affects the overall texture of the rice, making some parts too soft and others too hard, but also easily leads to undercooked areas, making it difficult to guarantee the cooking quality of the rice and resulting in a poor user experience. Utility Model Content

[0003] To address the shortcomings of existing technologies, this utility model provides a pot inner structure and a commercial rice cooker.

[0004] The present invention discloses a pot body structure, including a pot body and a partitioned inner pot, wherein the partitioned inner pot is detachably disposed within the pot body; wherein, the bottom of the partitioned inner pot is provided with a connecting port, the side of the partitioned inner pot is provided with a return port, a return channel is formed between the inner wall of the pot body and the outer wall of the partitioned inner pot, and the connecting port is connected to the return port through the return channel.

[0005] According to one embodiment of the present invention, the connecting port is composed of multiple connecting holes, which are evenly arranged on the bottom of the dividing inner liner from the bottom center outwards.

[0006] According to one embodiment of the present invention, the maximum diameter of the connecting opening is 200~400mm, and the diameter of the connecting hole is 0.5~1.0mm.

[0007] According to one embodiment of the present invention, the reflux port is composed of multiple reflux holes, which are arranged circumferentially on the side of the partition inner liner.

[0008] According to one embodiment of the present invention, the reflux port is arranged on the upper side of the inner liner of the partition, the height of the reflux port is 50~100mm, and the diameter of the reflux hole is 2~8mm.

[0009] According to one embodiment of the present invention, the distance between the inner wall of the pot body and the outer wall separating the inner pot is 2~10mm.

[0010] According to one embodiment of the present invention, the bottom of the inner pot body is spherical, and the shape of the inner pot is adapted to the shape of the inner pot body.

[0011] According to one embodiment of the present invention, the side of the inner pot body is provided with a protrusion, and the opening separating the inner pot is provided with a baffle, which abuts against the protrusion.

[0012] According to one embodiment of the present invention, a heating element is provided at the bottom of the inner pot body.

[0013] The present invention discloses a commercial electric rice cooker, including the pot inner pot structure as described above.

[0014] Compared with the prior art, the pot inner structure and commercial rice cooker of this utility model have the following advantages.

[0015] The pot structure of this invention, through the design of a main pot body and a detachable inner pot, utilizes a connecting opening at the bottom of the inner pot, a return outlet on the side, and a return channel formed between the main pot body and the inner pot to construct a complete water circulation path. During the cooking process, water circulates along the return channel under air pressure, ensuring that the rice expands uniformly and is heated evenly. This effectively solves the problem of undercooked rice that often occurs when cooking large quantities of rice in commercial rice cookers, significantly improving the taste and cooking quality of the rice. Furthermore, the detachable design of the inner pot facilitates cleaning and maintenance after use, reducing the probability of unsanitary conditions.

[0016] Secondly, the connecting port consists of multiple connecting holes evenly arranged from the center of the bottom of the inner tank to the outer periphery. This structure allows the liquid to flow out evenly from all areas of the bottom of the inner tank, avoiding local flow imbalance and thus ensuring the stability of water circulation. Furthermore, by reasonably setting the maximum diameter of the connecting port and the diameter of the connecting holes, the liquid outflow speed and flow rate can be effectively controlled, further optimizing the water circulation effect.

[0017] In addition, the reflux outlet consists of multiple reflux holes arranged side by side along the circumference of the inner tank and located on the upper side of the inner tank. This design allows the refluxed liquid to return evenly to the inner tank, replenishing the rice and water from all directions and promoting uniform heating. On the other hand, the upper position ensures that reflux only occurs when the water boils and generates sufficient pressure, avoiding unnecessary liquid flow in the early stages of heating. It also allows the refluxed hot water to flow from top to bottom, submerging the upper rice grains and improving heating uniformity. At the same time, the appropriate reflux hole diameter can be adapted to the overall water circulation system to ensure circulation efficiency.

[0018] In addition, the distance between the inner wall of the pot body and the outer wall of the partition inner liner is limited. This design can ensure the flow space of water in the return channel and reduce heat loss in the space, thereby improving heating efficiency. The bottom of the pot body is spherical and the shape of the partition inner liner is adapted to it, which also helps the liquid to gather and flow at the bottom, making the heating more uniform and reducing local overheating or undercooling. Attached Figure Description

[0019] The accompanying drawings, which are provided to further illustrate this application and form part of this application, illustrate exemplary embodiments of this application and are used to explain this application, but do not constitute an undue limitation of this application.

[0020] In the attached diagram: Figure 1 This is a cross-sectional view of the pot body in the embodiment.

[0021] Explanation of reference numerals in the attached drawings: 100, pot body; 110, protrusion; 120, heating element; 200, inner pot partition; 210, connecting port; 211, connecting hole; 220, reflux port; 221, reflux hole; 230, baffle. Detailed Implementation

[0022] The following illustrations disclose several embodiments of the present invention. For clarity, many practical details will be described in the following description. However, it should be understood that these practical details should not be used to limit the present invention. That is, in some embodiments of the present invention, these practical details are not essential. In addition, for the sake of simplicity, some conventional structures and components will be shown in the illustrations in a simple schematic manner.

[0023] Furthermore, in this utility model, the use of terms such as "first" and "second" is for descriptive purposes only and does not specifically refer to any order or sequence, nor is it intended to limit the utility model. They are merely used to distinguish components or operations described with the same technical terms and should not be construed as indicating or implying their relative importance or implicitly specifying the number of indicated technical features. Therefore, a feature defined with "first" or "second" may explicitly or implicitly include at least one of those features. Additionally, the technical solutions of various embodiments can be combined with each other, but only if they are feasible for those skilled in the art. If a combination of technical solutions is contradictory or impossible to implement, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection claimed by this utility model. Example 1

[0024] This embodiment provides a pot inner pot structure designed to solve problems such as uneven heating and undercooked rice when cooking large quantities of rice in commercial rice cookers. By optimizing the structural design, water circulation is achieved, thereby improving the quality of rice cooking.

[0025] See Figure 1 , Figure 1This is a cross-sectional view of the pot structure in this embodiment. The arrows in the figure indicate the flow direction of water during boiling. The pot structure consists of a pot body 100 and a partitioned inner pot 200. The partitioned inner pot 200 is detachably disposed within the pot body 100. This detachable design facilitates separate cleaning of the partitioned inner pot 200 after use, improving cleaning convenience and reducing the risk of unsanitary corners. The bottom of the partitioned inner pot 200 has a connecting port 210, which allows the liquid inside the partitioned inner pot 200 to communicate with the space between the pot body 100 and the partitioned inner pot 200. In this embodiment, the connecting port 210 consists of multiple connecting holes 211, which are evenly arranged from the center of the bottom of the partitioned inner pot 200 outwards. This even arrangement allows the liquid to flow out relatively evenly from various areas of the bottom of the partitioned inner pot 200, avoiding situations where the local flow is too large or too small, and ensuring the stability of subsequent water circulation. For example, if the connecting holes 211 are concentrated on one side, the water flow rate on that side may be too fast, while the water flow on the other side may be slow, affecting the overall heating uniformity. Typically, the maximum diameter of the connecting hole 210 can be designed based on the actual size of the inner pot and the amount of rice being cooked, for example, set to 200~400mm; the diameter of the connecting hole 211 can be determined based on factors such as liquid flow rate requirements, for example, set to 0.5~1.0mm. By reasonably setting these parameters, the speed and flow rate of liquid outflow can be effectively controlled, making water circulation smoother.

[0026] The inner liner 200 has a reflux port 220 on its side, forming a reflux channel between the inner wall of the pot body 100 and the outer wall of the inner liner 200. The connecting port 210 is connected to the reflux port 220 through the reflux channel. In this embodiment, the reflux port 220 is composed of multiple reflux holes 221, which are arranged side by side along the circumference of the inner liner 200 on its side. This distribution allows the refluxed liquid to return evenly to the inner liner 200, replenishing the rice and water inside from all directions, further promoting uniform heating. Furthermore, the reflux port 220 is located on the upper side of the inner liner 200. This position ensures that water will only flow back through the reflux port 220 when sufficient pressure is generated during boiling, avoiding unnecessary liquid flow in the early stages of heating. On the other hand, it allows the refluxed hot water to flow from top to bottom, submerging the upper rice grains and ensuring uniform heating. The height of the return port 220 is generally set to 50~100mm, and the diameter of the return hole 221 is set to 2~8mm to match the overall water circulation system.

[0027] The distance between the inner wall of the pot body 100 and the outer wall of the partition inner liner 200 is set to 2-8mm. This distance ensures sufficient space for water to flow in the return channel without excessive heat loss due to excessive spacing, thus affecting heating efficiency. The bottom of the pot body 100 is spherical, and the shape of the partition inner liner 200 matches the shape of the pot body 100. This shape design helps the liquid to converge and flow at the bottom, making heating more uniform and reducing local overheating or undercooling. The side of the pot body 100 has an annular protrusion 110, and the opening of the partition inner liner 200 has an annular baffle 230. The baffle 230 abuts against the protrusion 110. This structure not only supports the partition inner liner 200, preventing it from shaking inside the pot body 100, but also seals the gap between the partition inner liner 200 and the pot body 100 to a certain extent, reducing heat loss from the gap and improving heating efficiency.

[0028] A heating element 120 is installed at the bottom of the inner pot body 100. The heating element 120 provides heat for the cooking process, causing the water to heat up and boil, thereby activating the entire water circulation system. In actual use of this inner pot structure, the user first adds an appropriate amount of rice and water to the inner pot 200. At this time, the rice remains in the inner pot 200, while some water flows into the return channel through the connecting port 210. When the rice cooker starts working, the heating element 120 begins heating at full power, and the water quickly heats up to boiling. After boiling, the water flows upward along the return channel under the action of air pressure, then flows back into the inner pot 200 through the return port 220 and flows to the bottom of the inner pot 200, thus achieving water circulation. After heating at full power for a period of time, allowing the water to circulate fully and the rice to initially expand, the power of the heating element 120 is reduced and maintained at a certain level to continue heating the rice until it is cooked. This water circulation process ensures that the rice expands uniformly and heats evenly during cooking, effectively solving the problem of undercooked rice that often occurs when cooking large quantities of rice in commercial rice cookers, and significantly improving the taste and cooking quality of the rice. Example 2

[0029] This embodiment provides a commercial rice cooker, which includes the inner pot structure as described in Embodiment 1. Due to the aforementioned inner pot structure, this commercial rice cooker can achieve water circulation between the inner pot and the partitioned inner pot via a reflux channel. During the cooking process, water flows into the reflux channel through the connecting opening, and after boiling, rises along the reflux channel under pressure and returns to the partitioned inner pot through the reflux opening, flowing from top to bottom and submerging the upper rice grains. This ensures that all rice grains are heated evenly, avoiding localized undercooking due to a large quantity of rice being cooked.

[0030] Meanwhile, the removable inner pot design facilitates daily cleaning and maintenance of the commercial rice cooker, reducing the risk of hygiene problems caused by long-term use. The power adjustment mechanism of the heating element can reduce energy consumption while ensuring the rice is thoroughly cooked, thus improving overall performance.

[0031] In summary, this utility model, through the optimized design of the inner pot structure and its application in a commercial rice cooker, effectively solves the problems of uneven heating and undercooked rice when cooking large quantities of rice in traditional commercial rice cookers. By using water circulation, it achieves uniform heating and consistent expansion of rice grains, improving the cooking quality of rice. At the same time, it takes into account both cleanliness and energy efficiency, and has good practical value and prospects for promotion.

[0032] 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 pot inner structure, characterized in that, The device includes a pot body (100) and a partitioned inner pot (200), wherein the partitioned inner pot (200) is detachably disposed inside the pot body (100); wherein the bottom of the partitioned inner pot (200) is provided with a connecting port (210), the side of the partitioned inner pot (200) is provided with a reflux port (220), a reflux channel is formed between the inner wall of the pot body (100) and the outer wall of the partitioned inner pot (200), and the connecting port (210) is connected to the reflux port (220) through the reflux channel.

2. The pot inner structure according to claim 1, characterized in that, The communication port (210) is composed of multiple communication holes (211), which are evenly arranged on the bottom of the partition inner liner (200) from the bottom center outward.

3. The pot inner structure according to claim 2, characterized in that, The maximum diameter of the connecting port (210) is 200~400mm, and the diameter of the connecting hole (211) is 0.5~1.0mm.

4. The pot inner structure according to claim 1, characterized in that, The reflux port (220) is composed of a plurality of reflux holes (221), which are arranged circumferentially on the side of the partition inner liner (200).

5. The pot inner structure according to claim 4, characterized in that, The reflux port (220) is located on the upper side of the partition liner (200), the height of the reflux port (220) is 50~100mm, and the diameter of the reflux hole (221) is 2~8mm.

6. The pot inner structure according to claim 1, characterized in that, The distance between the inner wall of the pot body (100) and the outer wall of the partition inner pot (200) is 2~10mm.

7. The pot inner structure according to claim 6, characterized in that, The bottom of the pot body (100) is spherical, and the shape of the partitioned inner pot (200) is adapted to the shape of the pot body (100).

8. The pot inner structure according to claim 1, characterized in that, The side of the pot body (100) is provided with a protrusion (110), and the opening of the partitioned inner pot (200) is provided with a baffle (230), which abuts against the protrusion (110).

9. The pot inner structure according to claim 1, characterized in that, A heating element (120) is provided at the bottom of the inner pot body (100).

10. A commercial electric rice cooker, characterized in that, It includes the pot structure as described in any one of claims 1 to 9.

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