Sandwich type pressure cooker

Abstract

The invention provides a sandwich type pressure cooker. The pressure cooker comprises a pot body; a heating tank is fixed at the bottom of the pot body; the pot body comprises an inner container and an outer container; a sealed sandwich layer is arranged between the inner container and the outer container to form a steam cavity; a first water inlet is formed in the upper end of the steam cavity; a first water inlet valve is fixed at the first water inlet; the heating tank is provided with a heating cavity which forms a sealed structure with the bottom of the outer container; a second water inlet is formed in a side wall of the heating cavity; a second water inlet valve is fixed at the second water inlet; a water level detector is further arranged on the side wall of the heating cavity; and a controller controls the opening and closing of the second water inlet valve through water level information detected by the water level detector. The pressure cooker is made of the dual-layer food-grade stainless steel pot body, and is easy to wash, corrosion-resistant and high in structural strength; and the sandwich layer is arranged between inner and outer pot bodies and is filled with high-temperature steam by heating, heat is generated by utilizing high pressure and the steam (the temperature of the steam is higher than the boiling point (100 DEG C) of water) of the sandwich layer, and the generated heat is used for heating food in the cooker through heat conduction of metal.

Description

technical field [0001] The invention relates to the technical field of pressure cookers, in particular to a sandwich pressure cooker suitable for high-altitude areas. Background technique [0002] In high-altitude areas, the boiling point of water is low, the rice is not cooked well, and the soup boils at less than 100°C (plateau trains, plateau kitchens). Defects of traditional products: the structure of the pot body is not strong enough, it is not easy to clean, easy to rust, and the single-layer pot body is easy to heat and oxidize. Traditional electric heating can only process water to the boiling point. Once there is a high altitude, the rice will not be cooked and the soup will "falsely boil". Manufactured by ordinary technology, it cannot withstand pressure, and the welding position is prone to fatigue, resulting in damage to the pot body. There is no safety protection device, which is prone to dangers such as burns. The capacity of the pot body is single, which ca...

AI Technical Summary

Problems solved by technology

Defects of traditional products: the structure of the pot body is not strong enough, it is not easy to clean, easy to rust, and the single-layer pot body is easy to heat and oxidize

Manufactured by ordinary technology, unable to withstand pressure, the welding position is prone to fatigue, causing damage to the pot body

No safety protection device, prone to burns and other dangers

The capacity of the pot is single, which cannot meet the food processing needs of different groups

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