Temperature equalization pot with high thermal conductivity

Abstract

The invention relates to a temperature equalization pot with high thermal conductivity. The pot comprises an inner pot and an outer pot, the inner pot is sleeved with the outer pot, a vacuum cavity isformed between the inner pot and the outer pot and internally provided with a liquid phase change working medium which can be heated to change from a liquid state to a gaseous state, an open end of the inner pot and an open end of the outer pot are sealed and fixedly connected, the vacuum cavity is internally provided with a liquid suction core attached to the outer wall of the inner pot, and a gap is reserved between the liquid suction core and the inner wall of the outer pot. According to the temperature equalization pot, when the liquid phase change working medium changes from the gaseousstate to the liquid state, the liquid phase change working medium can flow down along the liquid suction core from the outer wall of the inner pot but cannot flow down along the inner wall of the outer pot, heat of the liquid phase change working medium is not easily conducted to the exterior of the temperature equalization pot, so that the thermal conductivity of the liquid phase change working medium and food in the pot is higher, and the heat preservation effect is better; meanwhile, since a certain gap is reserved between the liquid suction core and the inner wall of the inner pot, free flowing of the liquid phase change working medium is ensured, and therefore the higher temperature uniformity is achieved.

Description

technical field [0001] The invention relates to the technical field of cooking pots, in particular to a high thermal conductivity equal temperature pot. Background technique [0002] At present, the material used in the inner pot of electric rice cooker or electric pressure cooker is generally aluminum alloy / stainless steel composite plate. They mainly use non-stick coatings such as PTFE (Teflon) on the inner aluminum surface to realize the surface in the cooking process. non-stick effect. However, these non-stick coatings have poor wear resistance and are relatively easy to fall off. After being absorbed by the human body, they may cause safety hazards to consumers' health. Therefore, a healthy non-coated liner pot heated by an electric heating plate is disclosed in the prior art, and a certain physical non-stick effect is achieved by controlling the temperature of the pot body. Due to the nutrition of the uniform heating temperature distribution of the inner pot, when th...

AI Technical Summary

Problems solved by technology

Due to the nutrition of the uniform heating temperature distribution of the inner pot, when the bottom of the uncoated pot is heated more intensively, the physical non-stick effect of the bottom of the pot is poor, and the rice is easy to stick to the bottom of the pot and the paste there is also difficult to clean

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