Cooling air duct structure of IH electrical pressure cooker

Abstract

The invention discloses a cooling air duct structure of an IH electrical pressure cooker. The electrical pressure cooker includes a cooker body, an inner pot, a base, and an inner pot support 4; an inner air inlet and an inner air outlet are formed in a side wall of the support 4; and an outer air inlet and an outer air outlet are formed in the base. The cooling air duct structure includes: a first cooling air duct section arranged in a side wall of the cooker body, wherein a lower end of the first cooling air duct section communicates with the outer air inlet, and an upper end of the first cooling air duct section communicates with the inner air inlet; a second cooling air duct section formed by a gap between an outer surface of the inner pot and an inner surface of the inner pot support4, wherein cooling air flowing into the second cooling air duct section from the inner air inlet can flow out of the inner air outlet; and a first fan, wherein the first fan is arranged outside the inner air outlet and can pump the cooling air in the second cooling air duct section out of the electric pressure cooker via the outer air outlet. The cooling air duct structure is simple in structure;after a user uses the electrical pressure cooker to cook soup and congee, the user can open the cooker instantly and eat the food.

Description

technical field [0001] The invention relates to an internal structure of an IH (Induction Heating, electromagnetic induction heating) electric pressure cooker, in particular to a cooling air passage structure inside the IH electric pressure cooker. Background technique [0002] At present, electric pressure cookers are generally equipped with a pressure limiting valve, and its function is to enable the user to realize the purpose of releasing air and pressure by operating the pressure limiting valve after cooking. However, not all foods can be opened immediately after cooking in an electric pressure cooker to release the pressure. , due to the higher pressure in the pot, the pressure limiting valve cannot be opened immediately for deflation. If you immediately open the pressure limiting valve to release the air when the cooking is just finished, the liquid in the pot will be sprayed out from the vent hole to the outside of the pot body along with the continuous exhaust, res...

AI Technical Summary

Problems solved by technology

However, not all foods can be opened immediately after cooking in an electric pressure cooker to release the pressure. , due to the high pressure in the pot, the pressure limiting valve cannot be opened immediately for deflation

If you immediately open the pressure limiting valve to release the air when the cooking is just finished, the liquid in the pot will be sprayed out from the vent hole to the outside of the pot body along with the continuous exhaust, resulting in The reduction of soup will affect the sanitation of the kitchen at least, and harm the personal safety of users at the most

The advantage of the electric pressure cooker is the functions of soup and porridge. The heating time is shortened through the fully sealed heating method, but it has to wait for a long cooling process. How to overcome this problem allows users to quickly cook after cooking. Relieve the pressure and open the lid to enjoy the food. At present, almost no one has proposed a more reasonable solution

[0003] For example, the Chinese patent CN200820025723.7 proposes that the lever mechanism can be driven by a key switch, and the pressure limiting valve can be lifted to release air to realize pressure relief. It does not mention the treatment plan when the exhaust cannot be released immediately, and it does not fundamentally solve the problem of rapid unloading. pressure problem

[0004] Another example is the Chinese patents CN200920193897.9, CN200920193898.3, CN200920194280.9 and CN200920195183.1, all of which use different steam cooling cover structures to collect the liquid discharged from the pressure limiting valve, which is actually the same principle, although it solves the problem of exhaust gas The soup in the pot is sprayed randomly, but the food cooked in the pot will dry out due to the escape of the soup, which will seriously affect the taste of the cooked food. It is especially not advisable for users who like to drink soup, and the escaped soup The juice is all wasted, the production cost is high, and it is inconvenient to use

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