Overflow-preventing energy-saving pot

Abstract

The invention belongs to a kitchen cooker pan, and more particularly relates to an overflow-proof method, a manufacture method of an overflow-proof energy-saving pan, a fan, a flue and a wind injection hole, a manufacture method of an overflow-proof steam cooker, a design proposal and a manufacture method used for an insulated energy-saving heating body, three energy-saving methods, a manufacture method used for a conjoined pan, a manufacture method used for the inter boiler of an electric cooker which uses no TFLON coating and has no phenomenon of pan bonding, oil spattering and smoke, and a design method used for a new-generation computer chip. The methods are characterized in that the edge of the pan is provided with the flue; the wind inlet and the wind outlet of the flue are communicated with each other; the flue is provided with a wind injection hole. When in use, the kitchen cooker pan leads the wind generated by the fan to be injected into the pan from the wind injection hole and break the air bubbles generated when the wind flows through the flowing food. According to the experience, no mater what flowing food is cooked, the flowing food is not overflowed out of the pan.

Description

a technical field [0001] The invention belongs to kitchen cooking utensils—pans, and in particular relates to an anti-overflow method, an anti-overflow energy-saving pot, a fan, an air duct, a method for manufacturing an air spray hole, and an anti-overflow steamer Method, a design scheme and manufacturing method of an insulating and energy-saving heating body (chassis, the same below), three energy-saving methods, a manufacturing method of a conjoined pan, a non-stick pan without "Teflon" coating A method for manufacturing an inner pot of an electric rice cooker with oil splashing and no oil fumes, and a method for designing a new generation of computer chips. [0002] Its core components include: pot body (outer shell, the same below), conjoined pot body, pot cover, outer pot, inner pot, fan, air duct, air spray hole, a new generation of computer chips, wire control board, display screen, SCM board, heating element. Two background technology [0003] At present, the most...

AI Technical Summary

Problems solved by technology

The traditional microcomputer electric rice cooker manufactured according to the anti-overflow principle of lowering the temperature always controls the temperature of the liquid food in the pot below the boiling point temperature of 100°C when cooking liquid food, so that there will be no overflow phenomenon at all. overflow function? Facts have shown that the anti-overflow principle of traditional microcomputer rice cookers is wrong - this is a congenital defect, so it is impossible to have anti-overflow function

[0007] 2. Waste time

Cooking porridge and soup in such a marathon style seems a bit out of harmony with the fast-paced pace of contemporary life

[0010] 3. Waste of energy

[0011] Traditional microcomputer rice cookers take too long to boil liquid food, waste energy, and have poor environmental performance

[0012] 4. Few varieties, single function, only suitable for cooking

[0014] 5. The amount of boiled liquid food is limited by the scale

[0015] Traditional microcomputer electric rice cookers do not have an anti-spill function. When boiling liquid food, half of the pot space must be reserved to prevent the liquid food in the pot from spilling out of the pot when the temperature rises to nearly 100°C—only half the pot can be boiled at most

[0016] 6. The function is too mechanical and limited by time

[0017] Traditional microcomputer electric rice cookers need to calculate the appointment time and lock the time to cook porridge and soup, which is troublesome and awkward; after the timing is set, it is subject to time constraints - if the time is not eaten in time, the porridge or soup will become more and more difficult. It becomes thicker and thicker, and even boils dry, and even burns out the rice cooker

[0018] 7. Poor disinfection function

Traditional electric rice cookers already have safety problems, and turning traditional electric rice cookers into pressure cookers is like adding fuel to the fire—potential safety hazards will be a worrying issue

[0022] In the past 27 years, there have been 65 patented technologies for anti-overflow pots in the world, but none of them have been transformed into products due to lack of practicability

The most advanced traditional microcomputer rice cookers in the world all have the above-mentioned 7 congenital fatal defects

[0023] The background technology described above shows that we humans have not yet created an anti-overflow pot

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