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WO2007031008A1 - Récipient chauffant - Google Patents

Récipient chauffant Download PDF

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Publication number
WO2007031008A1
WO2007031008A1 PCT/CN2006/002312 CN2006002312W WO2007031008A1 WO 2007031008 A1 WO2007031008 A1 WO 2007031008A1 CN 2006002312 W CN2006002312 W CN 2006002312W WO 2007031008 A1 WO2007031008 A1 WO 2007031008A1
Authority
WO
WIPO (PCT)
Prior art keywords
pot
peripheral wall
heating
wall
heat
Prior art date
Application number
PCT/CN2006/002312
Other languages
English (en)
French (fr)
Inventor
Chia-Yi Hsu
Original Assignee
Chia-Yi Hsu
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Chia-Yi Hsu filed Critical Chia-Yi Hsu
Priority to US11/991,777 priority Critical patent/US7919729B2/en
Priority to JP2008529453A priority patent/JP2009507535A/ja
Publication of WO2007031008A1 publication Critical patent/WO2007031008A1/zh

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J41/00—Thermally-insulated vessels, e.g. flasks, jugs, jars
    • A47J41/0055—Constructional details of the elements forming the thermal insulation
    • A47J41/0072—Double walled vessels comprising a single insulating layer between inner and outer walls

Definitions

  • the present invention is a heating vessel, and more particularly a pan that can be, for example, but not limited to, cooking food, particularly a pan for heating food using convection of fluids such as water, steam, and the like. Background technique
  • pots in our daily life, the use of pots allows the user to place the food to be heated and heat it. Therefore, the function of the pot is both heating.
  • pots for heating food can be divided into shallow frying pans, baking pans, woks, and deep cookers for cooking food.
  • the shallow pot mainly relies on conduction heating
  • the cooking pot mainly uses convection heating.
  • the steamers commonly used by Chinese people are stacked one on top of the other, using water vapor convection to heat the food.
  • the steamer used by Westerners to steam vegetables has a multi-layered structure, and it is also shaped like a soup pot with a basket.
  • stainless steel has its shortcomings. Stainless steel is actually a poor conductor of heat. Its thermal conductivity is only 16 W / ra. k is only 4 percent of copper. In order to improve this shortcoming, there are many patents on how to improve Stainless steel cookware has a solution for heat transfer efficiency and uniform heating of the heated surface. For example, US Patent No. USP 6, 2 6 7 , 803 sandwiches a copper and aluminum interlayer between the stainless steel surface layers to improve heat conduction. The processing properties, US Patent No. USP 5, 0 6 4, 0 5 5 are on the underside of the heated pan, plus a thicker aluminum underlayer to improve heat transfer and distribution.
  • the pots heated on the stove are generally heated at the bottom, and the heat capacity of the bottom of the stainless steel pot is increased by USP 5, 0 6 4 , 0 5 5, and the heat energy in the pot is mainly introduced from the bottom of the pot, such as a fluid in the pot. Then, the heating of its contents mainly relies on convection. Since the vertical wall of the pot is a thin wall of stainless steel, its thermal conductivity along the wall is not good, and the convective heat transfer capacity of the fluid in the pot is relatively high. However, the thin-walled stainless steel that conducts heat transfer poorly, because it is very thin, its lateral thermal resistance is rather small, so that the heat energy in the pot flows to the outside of the pot. When the temperature of the fluid in the pot rises, the thin wall of the upper part of the pot instead become a radiator, reduce the efficiency of heating the contents of the pot (see Figure 7).
  • the heated area B is: ir 2
  • the wall area of the pot Multiplying 2 ⁇ r by 2 r is equal to 4 ⁇ r 2 .
  • the heat dissipation area of the pot wall is 4 times that of the bottom of the pot.
  • the present invention provides a technical solution for blocking the heat dissipation effect of the peripheral wall of the metal pot by the heat insulating technology and reflecting it back into the pot to improve the energy utilization efficiency, thereby achieving energy saving and reducing the cooking time.
  • the energy-saving technical solution proposed by the invention when applied to a rice cooker or an electric water heater, will also make the appliances more convenient and delicate. Summary of the invention
  • a primary object of the present invention is to provide a pan that prevents heat energy from being dissipated from the vertical peripheral wall surface of the container, so that the heat of heating can be more effectively applied to the object to be cooked in the container.
  • Another object of the present invention is to improve the known stainless steel cookware, in addition to making it more efficient in cooking, and retaining its original advantages. It provides a pan that saves heating time and energy compared to cooking containers of the same material.
  • a further object of the present invention is to provide a technical solution for a conventionally known rice cooker to simplify the structure of a conventional rice cooker from an inner pot, an outer pot, and an outer casing to a single pot body. Fundamental improvements are provided in terms of manufacturing costs and ease of use.
  • a heating container according to the present invention characterized in that it comprises:
  • a bottom made of a thermally conductive material;
  • the wall portion of the circumference extends from the bottom to form a peripheral cladding and forms a chamber having an outer peripheral wall and a smaller inner peripheral wall, and forming at least one insulating layer between the partitions, and the inner peripheral wall and the bottom portion For the link.
  • the inner wall and the bottom are integrally connected.
  • the adiabatic section is located above the bottom and extends to the top of the perimeter wall.
  • the compartment is vacuum.
  • Insulation materials may be added to the insulation layer of the insulation section.
  • the heat insulating material added in the adiabatic section is covered with a gas-tight metal foil and evacuated.
  • the hermetic metal foil is aluminum foil.
  • the outer peripheral wall of the heat insulating section has one or more reinforcing ribs.
  • the bottom of which is provided with a heat conducting layer.
  • the inner and outer peripheral walls are made of stainless steel.
  • the outer side of the inner peripheral wall is covered with a thick layer of copper conductor from the bottom to the top.
  • a skirt-shaped pot body bracket is attached to the bottom.
  • Figure 1 is a cross-sectional view showing an embodiment of the present invention
  • Figure 2 is a cross-sectional view showing another embodiment of the present invention.
  • Figure 3a is a schematic view showing the pressure-resistant structure of the adiabatic vacuum section of the pot wall of the present invention
  • Figure 3b is a partial enlarged view thereof
  • Figure 4a is a view showing an embodiment of the present invention applied to a laminated steamer
  • Figure 4 b is a steamer with steamed vegetable asparagus, with a basket basket attached;
  • Figure 5 is a view showing an embodiment of the present invention applied to a rice cooker
  • Figure 6 is an illustration of an illustration of the present invention.
  • Figure 7 is a prior art structural diagram, bottom heating, mainly using convection heat transfer
  • Figure S is a prior art block diagram with bottom heating and a copper interlayer that conducts heat to the wall. detailed description Specific technical practices of the present invention will be described in detail by the following examples.
  • the heating container of the present invention has a bottom portion 1, and a peripheral wall portion 2 extending vertically upward from the bottom portion and surrounding the periphery to form a coating, and forming a chamber 3 therein. And it can be added with a known upper cover.
  • the bottom 1 is basically a heat conductive metal, such as, but not limited to, a stainless steel material, the purpose of which is to directly heat, in order to reduce the thermal resistance and make the heat conduction uniform, generally supplemented by a thicker Copper or aluminum solid sandwich 4.
  • a heat conductive metal such as, but not limited to, a stainless steel material, the purpose of which is to directly heat, in order to reduce the thermal resistance and make the heat conduction uniform, generally supplemented by a thicker Copper or aluminum solid sandwich 4.
  • the peripheral wall portion 2 has a two-layer structure, that is, an outer peripheral wall 2 1 and an inner peripheral wall 22, and a partition layer 2 3 is formed therebetween.
  • the outer peripheral wall 2 1 and The inner peripheral wall 22 is closed at the bottom and the top, so that the partition 23 formed is a closed space, and the partition 23 is substantially vacuum, that is, it does not have any heat transfer medium, and the outer peripheral wall 2
  • the inner side of 1 is a glossy surface to reflect thermal radiant energy.
  • a heat insulating material may be added to the interlayer 23, such as, for example, a glass mat or a porous ceramic, as shown in Fig. 2, the peripheral wall portion 2 of the spacer 23 may be called For the adiabatic section 2 4 .
  • Figure 2 shows a heating container of another form, which has a copper heat-conducting layer 4 sandwiched from the periphery of the inner peripheral wall 22 from the bottom 1, and the outer peripheral wall 2 of the heat-insulating section 24 1 and the heat conducting layer 4, also has a barrier layer 2 3, which may be vacuum, or glass mat, porous ceramic, etc., so as to prevent thermal energy from escaping outward.
  • a barrier layer 2 3 which may be vacuum, or glass mat, porous ceramic, etc., so as to prevent thermal energy from escaping outward.
  • the aforementioned heat insulating section 24, i.e., the peripheral wall portion 2 having the partition 23, has some technical considerations for practical implementation. Since the barrier layer 23 is a vacuum, there is a sag that is deformed by the atmospheric pressure. Therefore, the strength and thickness of the outer peripheral wall 21 must be coordinated.
  • the pot As a daily necessities, the pot must be both lightweight and durable, so that it can be used in order to be practical. Therefore, the pot should not be too heavy, that is, the wall should be as thin as possible, but it must be able to withstand collision, fall and not damage. To meet the requirements of durability.
  • the outer peripheral wall is provided with a rib-shaped bent structure 2 1 1 to strengthen the outer wall to withstand the atmospheric pressure and the strength of the external force collision.
  • the heat insulating section 24 is internally provided with a lining, which is made of a heat insulating material such as porosity. Porous ceramic paper or fine glass fiber felt is the core, and the outer side is further covered with aluminum foil and vacuumed. At this time, the heat insulating material generates a supporting effect to form a fine vacuum chamber, and the lining is formed.
  • a vacuum test button (not shown) may be added, which is a circular outward convex structure, and the vacuum button bears when the peripheral wall of the heat insulating section of the cookware is vacuumed.
  • the atmospheric pressure is concave, and when the vacuum is lost, it pops up and is convex. The pot should be repaired when it is raised.
  • the shape of the rib structure may be a circular arc shape, which may be a trapezoidal shape, and may be of various types according to the principle of the material of the wall of the pot, the thickness, and the appearance is easy to clean.
  • the rib structure also has an abnormal temperature rise when the pot body is subjected to abnormal temperature. Absorption of the deformation caused by thermal expansion, for example, when inadvertently produces dry burning, the pot will not be damaged.
  • the heat-insulating lining coated aluminum foil has a dual function. One of them is airtight to produce a second vacuum layer, which adds a layer of thermal insulation. Even if the pot body is damaged, the glass mat or ceramic porous material will not be inhaled.
  • Moist gas or moisture, and its bright surface reflects the heat radiation, blocks the heat radiation, and reflects it back into the pot.
  • Aluminum foil is used because it has excellent ductility, does not cause cracks due to pressure deformation, and impairs its air resistance. Other materials with similar characteristics can also be used, such as copper foil.
  • the conventional rice cooker disclosed in US Pat. No. 4 2 4 1 2 8 8 is composed of an inner pot and an outer pot.
  • the real rice, water, the inner pot is cooked, and the outer pot is placed in the outer shell.
  • the main principle of the rice cooker is that after the rice grain is absorbed by the heat, the moisture in the pot no longer flows. When the convection disappears, the temperature of the heating surface of the pan will rise rapidly. When it reaches about 130 degrees Celsius, the thermal switch will jump off. When the heating is stopped, the rice is not fully cooked at this time, and the heat insulation function provided by the outer casing keeps the heat in the pot, and the steaming process can be completed after a certain period of time. The thermal insulation provided by the outer casing is actually a very important part of the rice cooker.
  • the technical solution provided by the invention can eliminate the separation of the inner and outer pots of the conventional rice cooker, and additionally set the heat insulating shell, and can complete all the functions of the single pot body.
  • the body portion of the pot is substantially the same as that shown in Fig. 3, and has a pot bottom 1, a peripheral wall portion 2, an inner peripheral wall 2 2, an outer peripheral wall 2 1 , a heat insulating layer 2 3 1 , and an aluminum foil covering 2 3 . 2, compartment 2 3, etc., only add a lid similar to the traditional rice cooker, because the lid part is not the subject of the present invention, and is familiar to those skilled in the art, so it is not detailed here.
  • the pot body bracket 10 combined with the bottom of the pot body is for the pot body to stand, And a non-flowing air layer is maintained between the bottom of the pot and the standing plane to generate heat insulation, so that the heat of the bottom of the pot is not easily lost. If the pot is placed on a mat made of a heat-insulating material, the heat preservation effect will be better.
  • the outer peripheral wall 2 1 and the pot holder 10 of the inner peripheral wall 2 2 are made of stainless steel.
  • the thermal switch 6 of the electric furnace When the pot is placed on the electric furnace 1 of the icon, the thermal switch 6 of the electric furnace will be in close contact with the bottom 1 of the pot, and the inner safety flange 9 of the pot holder 10 will activate the micro-switch 7 at this time.
  • the lower switch 8 can activate the electric heating tube 5 to heat the bottom of the pot.
  • the thermal shutdown 6 When the water fluid in the pot disappears, the temperature will rise rapidly. When it rises to about 130 degrees Celsius, the thermal shutdown 6 will automatically cut off the current, and the rice cooker enters the heat preservation state, which is the same as the traditional rice cooker. It is only a lot of shape, more durable and sturdy, easy to maintain and clean.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Manufacturing & Machinery (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Cookers (AREA)

Description

加 热 容 器 技术领域
本发明是一种加热容器， 尤指一种可为如， 唯不限于烹调食物的锅具， 特别是 针对利用如水、 蒸气等流体的对流而对食物加热的锅具。 背景技术
按锅具于我们的生活周遭多有所见， 由锅具的使用， 使得使用者可将欲加热烹 调的食物置于其内并为加热， 所以， 实则锅具的功能， 是兼具置物与加热。
一般而言， 加热食物的锅具可分为较浅的煎锅、 烤盘、 炒锅和较深的， 用于煮 食物的煮锅。 浅锅， 主要依赖传导加热， 煮锅主要利用对流加热。
中国人常用的蒸笼则是多层叠置， 利用水蒸汽对流对食物加热。 西方人士用来 蒸蔬菜的蒸锅则有多层结构的， 也有形如汤锅而内附网篮的。
在材料的使用方面， 则铜、 铁、 铝、 玻璃、 陶瓷等种类繁多， 但是近年来， 不 锈钢锅具已逐渐占据了大部份市场， 其主要原因是不锈钢制品美观耐用， 耐酸碱， 容易清理， 且无健康方面的顾虑。
但是不锈钢材质亦有其缺点， 不锈钢实际上是热的不良导体， 其导热系数仅为 1 6 W/ra. k只有铜的百分之四， 为了改善此一缺点， 有许多专利在对如何改善不锈钢 锅具传热效率及使受热面均匀受热方面提出了解决方案， 例如美国专利号 USP 6 , 2 6 7 , 8 3 0在不锈钢表层中间夹入铜质及铝质的夹层， 以改善导热及加工性质， 美 国专利号 USP 5 , 0 6 4 , 0 5 5则是在受热锅底面，加上较厚的铝底层以改善热的传 导与分布。
上述的技术脉络， 固然能解决不锈钢锅具热传导不良的缺点， 但是当应用于汤 锅等型体较高的锅具， 则有其不足之处有待改善。
置于炉台上加热的锅具一般均为底部加热，用 USP 5 , 0 6 4 , 0 5 5的方式提升 不锈钢锅底的受热能力， 则锅内热能主要由锅底导入， 如锅内为流体， 则其内容物 的加热， 主要是依靠对流作用， 由于锅的垂直壁为不锈钢薄壁， 其向上的沿壁热传 导能力不佳， 锅内流体的对流传热能力相对较高。 但是， 向上传导作用传热不良的 不锈钢薄壁， 由于很薄， 其侧向热阻反而很小， 使锅内热能流向锅外， 当锅内流体 温度上升之际， 锅子上部的薄壁， 反而成为散热器， 降低锅内物品加热的效率 （见 图 7 )。
以高度与口径宽度相等的圆锅为例， 如图 6所示， 若圆锅半径为 r， 则直径为 2 r， 高度亦为 2 r， 则其受热面积 B为： i r2， 锅壁面积为 2 π r乘 2 r等于 4 π r 2。 假 设锅盖散热可以不计， 则锅壁的散热面积为锅底受热面积的 4倍。 虽然实际情形复 杂得多， 如锅内流体性质， 锅外空气温度， 不锈钢种类、 厚度、 表面状态、 火力强 弱等都有影响， 但是概略而言， 锅子相对于口径的高度越高， 则散热情况越严重， 此可由高锅煮水较不易煮沸得到验证。 若是锅的高度为口径的 1 . 5倍， 周壁散热面 积将达受热锅底面积的 6倍， 能源的浪费是很严重的。
若釆用 USP 6 , 2 6 7 , 8 3 0 , 中间有厚铜夹层， 并且覆盖整体锅壁的方式， 则 由铜夹层优越的热传导性能， 锅体铜层温度一般会较锅内流体温度高， 但是锅体外 壁， 仍然是一负效益散热面， 由于锅外温度低于锅内温度， 经由周壁向外散发的热 能， 将大于导入锅内的热能， 造成热能的浪费 （见图 8 )。 锅体越髙散热面越大， 浪 费越大。 针对上述缺点， 本发明提供一技术方案， 以绝热技术， 将金属锅具周壁的 散热作用阻断， 并反射回锅内， 以提高能源的利用效率， 从而达到节能， 减少烹饪 时间的效果。 本发明所提出的节能技术方案， 应用于电饭锅或电热水器时， 亦将使 该等用具更为方便精巧。 发明内容
有鉴于此， 申请人乃本于长年来的体察， 潜心研究， 期能克服上述缺点， 并另 辟蹊径， 经再三探索， 始创作出本发明的 "加热容器"。
本发明的主要目的， 在于提供一种可防止热能自容器的垂直周边壁面散失的锅 具， 以使加热的热能， 可更有效的施的于容器内的被烹调物。
本发明的另一目的， 在于对已知的不锈钢材质的锅具予以改良， 除使其更能发 挥烹调时的加热效率外， 并保留了其原有的优点。 提供一种相较于已知同材质的烹 调容器为更节省加热时间与能源的锅具。
本发明的又一目的， 在于对传统已知的电饭锅， 提供一技术方案， 使传统电饭 锅由一内锅， 一外锅， 及一外壳组成的结构， 简化为单一锅体。 在制造成本及使用 方便性诸方面提供根本性的改进。
本发明一种加热容器， 其特征在于， 其包括：
一底部， 是为导热材质制成； 一周壁部， 是自底部往上延伸形成周边包覆并形成容室， 其具一外周壁以及尺 寸较小的内周壁， 并使其间形成至少一段隔层的绝热段， 且内周壁是与底部为连结。
其中的内壁与底部为一体连结。
其中的绝热段是自底部上方设置并延伸至周壁顶部。
其中的隔层是为真空。
其中的绝热段的隔层内可加置绝热材料。
其中绝热段内加置的绝热材料， 其包覆以气密金属箔， 并抽成真空。
其中气密金属箔为铝箔。
其中的绝热段的外周壁具有一圈以上的加强肋。
其中的底部得加置受热传导层。
其内外周壁是为不锈钢材料制成。
其内周壁外侧由底至顶部包覆有厚层铜导体。
其是为锅具。
其底部连结有一裙围形锅体支架。 附图说明
为进一步揭示本发明的具体技术内容， 以下结合附图及实施例详细说明如后， 其中：
图 1为本发明的实施例剖面图；
图 2为本发明的另一实施例剖面图；
图 3 a为本发明的锅壁绝热真空段加强耐压结构的示意图；
图 3 b为其局部放大图；
图 4 a为本发明应用于叠层蒸锅的实施例图；
图 4 b为蒸蔬菜芦笋的蒸锅， 内附网篮图；
图 5为本发明应用于电饭锅的实施例图；
图 6为本发明的说明例图；
图 7为先前技术结构图， 底部加热， 主要利用对流传热；
图 S为先前技术结构图， 底部加热， 铜质夹层将热传导至锅壁。 具体实施方式 本发明的具体技术实践， 将为由下列实施例详细说明。
如图 1所示， 基本上， 本发明的加热容器， 其具一底部 1， 以及自底部垂直往 上延伸并为周边环绕形成包覆状的周壁部 2， 并使其内形成一容室 3， 且其可加置 一已知的上盖而成。
其中， 如图 1所示， 底部 1基本上是为导热金属， 如， 唯不限于不锈钢材质， 其目的在于直接受热之用， 为了使热阻降低并使导热均匀， 一般均辅以较厚的铜或 铝质实心夹层 4。
为了阻绝热能的逸出， 周壁部 2是为两层结构， 亦即一外周壁 2 1及一内周壁 2 2， 并使其间形成一隔层 2 3， 如图所示， 外周壁 2 1与内周壁 2 2是于底、 顶 部均为封闭连结， 以使其形成的隔层 2 3为封闭空间， 而隔层 2 3基本上是为真空， 亦即其不具任何热传介质， 外周壁 2 1的内侧为光面， 以反射热辐射能。 此外， 除 了真空外， 隔层 2 3内亦得加置绝热材质， 如， 唯不限于玻璃毡、 多孔性陶瓷等如 图 2所示 ， 该具隔层 2 3的周壁部 2则可称的为绝热段 2 4。
图 2所示的是为另一种形式的加热容器， 其是于自底部 1起即具一铜质导热层 4夹合于内周壁 2 2的外围， 而此绝热段 2 4的外周壁 2 1与导热层 4间， 亦具一 隔层 2 3， 其可为真空、 或为玻璃毡、 多孔性陶瓷等， 如此， 亦可防止热能向外逸 散。
所以， 以图 1及图 2的实施例施的于锅具时， 则当底部 1受热而传导至容室内 部时， 内部的液态流体即会产生对流， 由于热量不致自内周壁 2 2导至外周壁 2 1， 因此， 可更有效地使热能流向容室 3， 所以， 烹调效率可有效地提高。
前述的绝热段 2 4， 亦即具有隔层 2 3的周壁部 2， 于实际实施时尚有一些技 术考量。 由于隔层 2 3为真空时， 因大气压力而有凹陷变形的虞， 因此， 外周壁 2 1材质强度与厚度必须取得协调。
做为日常用品， 锅具必须兼具轻巧耐用的特性， 才能符合实用而受到欢迎， 因 此锅具不能太重， 也就是锅壁应尽量薄一些， 但是又必须能承受碰撞， 摔落而不损 坏， 以符合耐用的要求。
如图 3所示， 其外周壁具备肋形弯折结构 2 1 1， 以加强外壁承受大气压力及 外力碰撞的强度， 绝热段 2 4锅壁内部设有内衬， 其由绝热材料如多孔性陶瓷纸 (porous ceramic paper) 或细玻璃纤维毡为核心， 其外侧进一步包覆有铝质箔片， 并抽成真空， 此时绝热材料产生支撑作用， 而形成细小的真空腔室， 此内衬装置可 防止内外周壁在任何状况下直接碰触， 使热传导作用不会发生， 并可确保即使在使 用多年或因某些特殊情况而失去绝热段周壁隔层的真空时， 锅子的节能功能不会立 即完全失效， 因为内衬中仍有一绝热真空层。
外周壁的适当部位， 可加置一真空检验钮（图未示）， 其为一圆形向外凸起的结 构， 此真空钮当锅具的绝热段周壁隔层 2 3为真空时， 承受大气压力而为凹下， 当 失去真空时， 则弹出而为凸起。 凸起时锅子应当择时送修。
肋形结构的形状可为圆弧形， 可为梯形， 以锅壁材质， 厚度， 美观易清洗为原 则而可为多种型态， 此肋形结构亦有当锅体受到不正常升温时， 吸收因热膨涨而产 生的形变的作用， 例如当因疏忽而产生干烧时， 锅子不会受损。 绝热内衬包覆的铝 箔有双重作用， 其一为其气密性可产生第二真空层， 增加了一层绝热保障， 即使锅 体受损， 其玻璃毡或陶瓷多孔性物质也不会吸入潮湿气体或水份， 其二为其光亮的 表面对热辐射产生反射作用， 遮断热辐射， 并将的反射回锅内方向。 釆用铝箔， 是 因其有优良的延展性， 不会因压力形变而产生裂纹， 损害其不透气性能， 其它具类 似特性的材质亦均可采用， 如铜箔。
当本发明应用于东方人家户必备的电饭锅时， 其外形和使用方式将产生根本性 的改变而更为轻巧方便。 如美国专利 USP 4 2 4 1 2 8 8所揭示的传统电饭锅， 均由 一内锅及一外锅构成， 真正盛米、 水， 煮饭的是内锅， 外锅则是置于外壳之中， 以 承接内锅， 并提供热源， 外锅与外壳之间则有较宽的间距， 利用空气做为绝热之用， 此间距亦有置入其它绝热材料。
电饭锅的主要原理为米粒受热吸收水分之后， 锅内水分不再流动， 当对流作用 消失， 锅底加热面的温度会迅速上升， 到达约 1 3 0摄氏度时， 热敏开关便会跳脱 而停止加热， 此时米饭并未全熟， 外壳所提供的绝热功能， 使锅内保持热度， 一段 时间之后才能完成全部蒸熟过程。 外壳所提供的绝热效用， 实际上是电饭锅非常重 要的一环。
本发明所提供的技术方案可以免除传统电饭锅内外锅分置， 并另加保温外壳的 设置， 而得以单一锅体完成全部功能。
如图 5所示， 锅本体部分基本上与如图 3所示者相同， 具有锅底 1、 周壁部 2、 内周壁 2 2、 外周壁 2 1、 绝热层 2 3 1、 铝箔包覆 2 3 2、 隔层 2 3等， 唯增加 与传统电饭锅类似的锅盖， 伹因锅盖部分非本发明的主题， 且为熟悉此类设备的技 术人员所易知， 故此处不详述， 与锅体底部结合的锅体支架 1 0， 为供锅体站立， 并使锅底与站立平面之间保有一不流动的空气层， 产生隔热作用， 使锅底的热不易 散失， 若将锅置于一绝热材质制成的垫上， 保温效果将更好。 上述的内周壁 2 2外 周壁 2 1及锅体支架 1 0均为不锈钢材质为佳。
当此锅置于图标的电炉 1 1上时， 电炉的热敏开关 6将与锅底 1紧密接触， 同 时锅体支架 1 0的内侧保险凸缘 9将激活微动幵关 7， 此时按下开关 8即可进行激 活电热管 5， 对锅底加热。 当锅中水液流体消失时， 温度将迅速上升， 当上升至约 1 3 0度摄氏度时， 热敏关关 6将自动切断电流， 电饭锅进入保温状态， 与传统电 饭锅的程序相同， 唯在外形上精巧许多， 且更为耐用坚固， 容易维护清理。
所以， 经由本发明的实施， 其可使加热烹调时的热效率较传统与已知的加热锅 具为提升， 对于缩短烹调时间以及节省能源而言， 大有助益。 本发明提出的技术方 案， 也一并简化了传统电饭锅的内外锅结构体， 使更为精巧方便。
本发明所揭示的， 乃较佳实施例， 凡是局部的变更或修饰而源于本发明的技术 构思而为熟习该项技术的人所易于推知的， 倶不脱本发明的专利权范畴。

Claims

1 .一种加热容器， 其特征在于， 其包括：
一底部， 是为导热材质制成；
一周壁部， 是自底部往上延伸形成周边包覆并形成容室， 其具一外周壁以及尺 寸较小的内周壁， 并使其间形成至少一段隔层的绝热段， 且内周壁是与底部为连结。
2 .如权利要求 1所述的加热权容器，其特征在于，其中的内壁与底部为一体连结。
3 .如权利要求 1所述的加热容器， 其特征在于， 其中的绝热段是自底部上方设 置并延伸至周壁顶部。
4 .如权利要求 1所述的加热容器， 其特征在于， 其中的隔层是为真空。
5 .如权利要求 1所述的加热容器， 其特征在于， 其中的绝热段的隔层内可加置 求
绝热材料。
6 .如权利要求 5所述的加热容器，其特征在于，其中绝热段内加置的绝热材料， 其包覆以气密金属箔， 并抽成真空。
7 .如权利要求 6所述的加热容器， 其特征在于， 其中气密金属箔为铝箔。
8 .如权利要求 1所述的加热容器， 其特征在于， 其中的绝热段的外周壁具有一 圈以上的加强肋。
9 .如权利要求 1所述的加热容器，其特征在于，其中的底部得加置受热传导层。
1 0 .如权利要求 1所述的加热容器， 其特征在于， 其内外周壁是为不锈钢材料 制成。
1 1 .如权利要求 1 0所述的加热容器， 其特征在于， 其内周壁外侧由底至顶部 包覆有厚层铜导体。
1 2 .如权利要求 1所述的加热容器， 其特征在于， 其是为锅具。
1 3 .如权利要求 1 2所述的加热容器， 其特征在于， 其底部连结有一裙围形锅 体支架。
PCT/CN2006/002312 2005-09-12 2006-09-07 Récipient chauffant WO2007031008A1 (fr)

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