阅读说明：本技术 一种烹饪器具 (Cooking utensil ) 是由 蓝纯 刘文华 江德勇 黄庶锋 邓家华 任祥喜 雷俊 曾露添 张帆 王云峰 郑量 于 2018-06-20 设计创作，主要内容包括：本发明实施例公开了一种烹饪器具,所述烹饪器具包括锅体、锅盖、密封结构和蒸汽口；其中,所述锅体与所述锅盖相分离,所述锅盖能够盖合在所述锅体上；所述密封结构设置在所述锅体与所述锅盖之间,所述蒸汽口位于所述锅盖的顶部,所述蒸汽口用于将所述烹饪腔与外界环境连通,便于所述烹饪腔内的蒸汽向外排出；通过所述密封结构使所述锅体与所述锅盖之间形成一个密封的烹饪腔,当烹饪腔内被烹饪食物沸腾时,所产生的蒸汽只能通过锅盖顶部所设置的蒸汽口排出；而且由于蒸汽口设置在锅盖顶部,属于整个烹饪器具的最高位置,烹饪腔内的被烹饪食物也不易溢出；从而可以有效防止被烹饪食物溢出的现象,提升了用户的体验。(The embodiment of the invention discloses a cooking appliance, which comprises a pot body, a pot cover, a sealing structure and a steam port, wherein the pot cover is arranged on the pot body; wherein the pot body is separated from the pot cover, and the pot cover can cover the pot body; the sealing structure is arranged between the pot body and the pot cover, the steam port is positioned at the top of the pot cover and is used for communicating the cooking cavity with the external environment, so that the steam in the cooking cavity is conveniently discharged outwards; a sealed cooking cavity is formed between the pot body and the pot cover through the sealing structure, and when food cooked in the cooking cavity is boiled, generated steam can be discharged only through a steam port arranged at the top of the pot cover; moreover, the steam port is arranged at the top of the pot cover and belongs to the highest position of the whole cooking appliance, so that cooked food in the cooking cavity is not easy to overflow; thereby can effectively prevent by the phenomenon that culinary art food spills over, promote user's experience.)

1. A cooking appliance is characterized by comprising a pot body, a pot cover, a sealing structure and a steam port; wherein the pot body is separated from the pot cover, and the pot cover can cover the pot body; the sealing structure is arranged between the pot body and the pot cover, and a sealed cooking cavity is formed between the pot body and the pot cover through the sealing structure and is used for cooking food to be cooked; the steam port is positioned at the top of the cooker cover and is used for communicating the cooking cavity with the external environment, so that the steam in the cooking cavity is conveniently discharged outwards.

2. The cooking appliance of claim 1, wherein the sealing structure comprises at least a sealing ring for sealing a gap between the pot body and the pot lid.

3. The cooking appliance of claim 1, wherein a negative pressure device is added at the position of the steam port, and the negative pressure device comprises a turbine and a negative pressure area; wherein the turbine is mounted on the pot cover through a positioning shaft, and the negative pressure area is formed below the turbine through the rotation of the turbine.

4. The cooking appliance of claim 1, wherein a negative pressure device is added at the position of the steam port, and the negative pressure device comprises a turbine, a negative pressure area and a motor; the turbine is mounted on the motor through a positioning shaft, the motor is mounted on the pot cover and used for driving the turbine to rotate, and the negative pressure area is formed below the turbine through the rotation of the turbine.

5. The cooking appliance of claim 4, further comprising a temperature sensor; wherein, the temperature sensor is positioned at the inner side of the cooker cover and is used for detecting the temperature in the cooking cavity and providing a temperature control signal to start the motor.

6. The cooking appliance according to claim 1, wherein a spring device is additionally arranged at the position of the steam port, and the spring device comprises a spring, a spring plate, a steam port and a steam hole; one end of the spring is connected with the pot cover, the other end of the spring is connected with the elastic sheet, the elastic sheet is controlled to be bounced open through the deformation of the spring, and the steam port and the steam hole are both located on the pot cover.

7. The cooking appliance of claim 6, wherein when the spring plate is fully dropped, the steam port is completely shielded, and the cooking cavity is in communication with the external environment through the steam hole.

8. The cooking appliance of claim 6,

when the steam pressure value in the cooking cavity is not greater than the spring pressure threshold value, the spring does not deform and controls the elastic sheet to fall completely, and steam in the cooking cavity is discharged to the external environment through the steam hole;

when the steam pressure value in the cooking cavity is larger than the spring pressure threshold value, the spring deforms to control the elastic sheet to be bounced open, and steam in the cooking cavity is discharged to the external environment through the steam port and the steam hole; wherein, the degree of the deformation of the spring corresponds to the steam pressure value in the cooking cavity.

9. The cooking appliance according to claim 8, wherein the spring plate is sprung open at an angle in a range of 0 to 90 ° based on the degree of deformation of the spring.

10. The cooking appliance of claim 1, further comprising a handle; wherein, the handle is located the lateral part of pot cover, the handle is used for carrying the pot cover.

Technical Field

The invention relates to the technical field of household appliances, in particular to a cooking appliance.

Background

Along with the continuous improvement of the living standard of people, the performance requirements of people on cooking utensils are higher and higher. The sealing micropressure performance and the anti-overflow performance between the cooker cover and the cooker body of the utensil are important factors influencing the performance and the quality of the utensil. However, in the prior art, the existing appliance has some structural design defects, which cause poor sealing performance between the pot cover and the pot body, and the side surface of the pot cover is only provided with a small steam hole. When the soup in the pot body is boiled violently, a large amount of steam can be generated; because the steam hole on the pot cover is less, lead to a large amount of steam in the pot body to come too late release and produce the minute-pressure to partial steam will be followed the gap between pot cover and the pot body and outwards spilled over, the internal soup juice of pot also can spill over thereupon, has not only influenced kitchen utensils and appliances health, still causes the loss of food nutrition to a certain extent, has seriously influenced user's experience.

Disclosure of Invention

The invention mainly aims to provide a cooking appliance which can ensure the sealing property between a pot cover and a pot body, reduce the leakage of steam and avoid the loss of food nutrition; but also can effectively prevent the food cooked in the cooker body from overflowing, and is favorable for keeping the cleanness of the table top of the cooker, thereby improving the experience of users and meeting the pursuit of the users for quality life to the maximum extent.

In order to achieve the purpose, the technical scheme of the invention is realized as follows:

in a first aspect, an embodiment of the present invention provides a cooking appliance, where the cooking appliance includes a pot body, a pot cover, a sealing structure, and a steam port; wherein the pot body is separated from the pot cover, and the pot cover can cover the pot body; the sealing structure is arranged between the pot body and the pot cover, and a sealed cooking cavity is formed between the pot body and the pot cover through the sealing structure and is used for cooking food to be cooked; the steam port is positioned at the top of the cooker cover and is used for communicating the cooking cavity with the external environment, so that the steam in the cooking cavity is conveniently discharged outwards.

In the above scheme, the sealing structure at least comprises a sealing ring, and the sealing ring is used for sealing a gap between the pot body and the pot cover.

In the scheme, a negative pressure device is additionally arranged at the position of the steam port, and the negative pressure device comprises a turbine and a negative pressure area; wherein the turbine is mounted on the pot cover through a positioning shaft, and the negative pressure area is formed below the turbine through the rotation of the turbine.

In the scheme, a negative pressure device is additionally arranged at the position of the steam port, and the negative pressure device comprises a turbine, a negative pressure area and a motor; the turbine is mounted on the motor through a positioning shaft, the motor is mounted on the pot cover and used for driving the turbine to rotate, and the negative pressure area is formed below the turbine through the rotation of the turbine.

In the above aspect, the cooking appliance further includes a temperature sensor; wherein, the temperature sensor is positioned at the inner side of the cooker cover and is used for detecting the temperature in the cooking cavity and providing a temperature control signal to start the motor.

In the scheme, an elastic sheet device is additionally arranged at the position of the steam port, and comprises a spring, an elastic sheet, the steam port and a steam hole; one end of the spring is connected with the pot cover, the other end of the spring is connected with the elastic sheet, the elastic sheet is controlled to be bounced open through the deformation of the spring, and the steam port and the steam hole are both located on the pot cover.

In the above scheme, when the elastic sheet falls down completely, the steam port is completely shielded, and the cooking cavity is communicated with the external environment through the steam hole.

In the above scheme, when the steam pressure value in the cooking cavity is not greater than the spring pressure threshold value, the spring is not deformed and the elastic sheet is controlled to fall completely, and the steam in the cooking cavity is discharged to the external environment through the steam hole;

when the steam pressure value in the cooking cavity is larger than the spring pressure threshold value, the spring deforms to control the elastic sheet to be bounced open, and steam in the cooking cavity is discharged to the external environment through the steam port and the steam hole; wherein, the degree of the deformation of the spring corresponds to the steam pressure value in the cooking cavity.

In the scheme, based on the deformation degree of the spring, the spring piece is bounced open within the range of 0-90 degrees.

In the above aspect, the cooking appliance further includes a handle; wherein, the handle is located the lateral part of pot cover, the handle is used for carrying the pot cover.

The embodiment of the invention provides a cooking appliance, which comprises a pot body, a pot cover, a sealing structure and a steam port; wherein the pot body is separated from the pot cover, and the pot cover can cover the pot body; the sealing structure is arranged between the pot body and the pot cover, the steam port is positioned at the top of the pot cover and is used for communicating the cooking cavity with the external environment, so that the steam in the cooking cavity is conveniently discharged outwards; a sealed cooking cavity is formed between the pot body and the pot cover through the sealing structure, and when food cooked in the cooking cavity is boiled, generated steam can be discharged only through a steam port arranged at the top of the pot cover; moreover, the steam port is arranged at the top of the pot cover and belongs to the highest position of the whole cooking appliance, so that cooked food in the cooking cavity is not easy to overflow; thereby can effectively prevent by the phenomenon that culinary art food spills over, promote user's experience.

Drawings

Fig. 1 is a schematic structural view of a cooking appliance according to a related art;

fig. 2 is a schematic structural diagram of a cooking appliance according to an embodiment of the present invention;

fig. 3 is a schematic structural diagram of another cooking appliance according to an embodiment of the present invention;

fig. 4 is a schematic structural diagram of another cooking appliance according to an embodiment of the present invention;

fig. 5 is a schematic structural diagram of another cooking appliance according to an embodiment of the present invention;

fig. 6 is a schematic structural diagram of another cooking appliance according to an embodiment of the present invention.

Detailed Description

The technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention.

Referring to fig. 1, there is shown an example of a related art cooking appliance 100, the cooking appliance 100 including: a pot body 110, a pot cover 120 and a steam hole 130; wherein, the pot cover 120 is covered on the pot body 110, and the steam hole 130 is positioned at the upper side part of the pot cover 120. In the cooking starting stage, the cooked food starts to be heated and cooked, and heat needs to be accumulated at the time, so that the aperture of the steam holes 130 is relatively small to avoid heat loss; in the middle stage of cooking, when being cooked food boils, can produce a large amount of steam, because the aperture of steam hole 130 is less and lead to produced steam can't in time to discharge from steam hole 130, in addition lack the seal structure between pot cover 120 and the pot body 110, thereby partial steam will overflow along the gap between pot cover 120 and the pot body 110, it also can overflow the outside of pot body 110 thereupon to be cooked food, overflow to the cooking utensils mesa even, cause the loss of being cooked food nutrition to a certain extent, and the burden of kitchen utensils and appliances clearance has still been increased.

In order to solve the problem of overflowing of the cooked food, the present invention proposes the following embodiments.

Referring to fig. 2, which shows a schematic diagram of a cooking appliance 200 according to an embodiment of the present invention, the cooking appliance 200 may include: pot body 210, pot cover 220, sealing structure 230 and steam port 240; wherein the pot body 210 is separated from the pot cover 220, and the pot cover 220 can cover the pot body 210; the sealing structure 230 is arranged between the pot body 210 and the pot cover 220, and a sealed cooking cavity is formed between the pot body 210 and the pot cover 220 through the sealing structure 230 for cooking food to be cooked; the steam port 240 is located at the top of the pot cover 220, and the steam port 240 is used for communicating the cooking cavity with the external environment, so that the steam in the cooking cavity is discharged outwards.

The embodiment of the invention provides a cooking appliance 200, a sealed cooking cavity is formed between a pot body 210 and a pot cover 220 through a sealing structure 230, a steam port 240 is arranged at the top of the pot cover 220, and when food cooked in the cooking cavity is boiled, generated steam can be discharged only through the steam port 240 arranged at the top of the pot cover 220; moreover, the steam port 240 is arranged at the top of the pot cover 220 and belongs to the highest position of the whole cooking appliance 200, so that cooked food in the cooking cavity is not easy to overflow; therefore, the phenomenon of overflowing of cooked food can be effectively prevented, and the user experience is improved. In the embodiment of the present invention, the diameter of the steam port 240 is slightly larger than that of the steam hole 130 in the prior art, which not only can satisfy the heat accumulation at the beginning stage of cooking, but also can satisfy the steam release at the middle stage of cooking, thereby effectively preventing the food to be cooked from overflowing.

It should be noted that, for the solution shown in fig. 2, the sealing structure 230 at least includes a sealing ring 231 for sealing a gap between the pot body 210 and the pot cover 220. Generally, a stepped step expanding from bottom to top and a pot edge with an L-shaped longitudinal section are arranged at the top of the pot body 210, and the pot edge is used for supporting the pot cover 220; the sealing ring 231 is sleeved on the pot cover 220, and the sealing ring 231 enables the lower edge of the pot cover 220 to be tightly attached to the pot edge of the pot body 210, so that a sealing effect is achieved, the phenomenon that generated steam overflows to the external environment through a gap between the pot cover and the pot body can be avoided, and the purpose of preventing the overflow of cooked food is achieved.

On the basis of the scheme shown in fig. 2, although the purpose of preventing the cooked food from overflowing can be achieved, a middle folding point is required to be found due to the arrangement of the caliber size of the steam port 240, and the middle folding point can meet both the accumulated heat in the initial cooking stage and the steam release in the middle cooking stage, so that the balance is difficult; thus, further improvements can be made to the steam port 240, in one possible implementation, a negative pressure device 250 is added at the location of the steam port 240. As shown in fig. 3, the negative pressure device 250 includes: turbine 251A and negative pressure region 252A; the turbine 251A is mounted on the pot cover 220 through a positioning shaft, and the internal energy of the steam is converted into mechanical energy for driving the turbine 251A to rotate by using the law of conservation of energy, so that a negative pressure region 252A is formed below the turbine 251A through the rotation of the turbine 251A. Thus, in the middle stage of cooking, when the food to be cooked is boiled, the generated steam can push the turbine 251A to rotate and drive the surrounding air to flow, and a negative pressure area 252A is formed below the turbine 251A; when the foam formed by boiling the cooked food is discharged to the external environment through the negative pressure device 250 along with the steam, the foam is broken due to the difference between the internal pressure and the external pressure when the foam enters the negative pressure area 252A, and only the steam is discharged to the outside of the cooking cavity through the negative pressure device 250, so that the purpose of preventing the cooked food from overflowing is achieved.

In the above implementation, the internal energy of the steam is converted into mechanical energy for pushing the turbine 251A to rotate by using the law of conservation of energy, so as to push the turbine 251A to rotate, but the internal energy of the steam required for pushing the turbine 251A to rotate is large, and whether the turbine 251A rotates cannot be effectively controlled; thus, in another possible implementation, referring to fig. 4, which shows a further improvement to the negative pressure device 250 of the solution shown in fig. 3, the rotation of the turbine 251A can be controlled by electric drive; as shown in fig. 4, the negative pressure device 250 includes: turbine 251B, negative pressure region 252B, and motor 253; the turbine 251B is mounted on the motor 253 through a positioning shaft, the motor 253 is mounted on the pot cover 220, the motor 253 is used for driving the turbine 251B to rotate, and a negative pressure region 252B is formed below the turbine 251B through the rotation of the turbine 251B. Thus, when the food to be cooked is boiled, the turbine 251B is driven by the motor 253 to rotate, and the formed foam enters the negative pressure area 252B along with the steam, the foam is broken due to the difference between the internal pressure and the external pressure, so that the purpose of preventing the food to be cooked from overflowing is achieved.

It should be noted that, for the technical solution shown in fig. 4, in the above implementation, the cooking appliance 200 may further include a temperature sensor 260; wherein, the temperature sensor 260 is located at the inner side of the lid 220 for detecting the temperature in the cooking cavity. When the temperature detected by the temperature sensor 260 meets a preset temperature threshold, a temperature control signal is generated to control the motor 253 to start, so as to drive the turbine 251B to rotate.

That is, when the food to be cooked in the pot body 210 is heated to a boiling state, if the temperature detected by the temperature sensor 260 meets a preset temperature threshold, a temperature control signal is generated to control the motor 253 to start, so as to drive the turbine 251B to rotate and drive the surrounding air to flow, and a negative pressure region 252B is formed below the turbine 251B; when foam generated by boiling of cooked food is discharged to the external environment through the negative pressure device 250 along with a large amount of steam, the foam is broken due to the internal and external pressure difference when the foam enters the negative pressure area 252B, and only the steam is discharged to the external environment through the negative pressure device 250, so that the phenomenon of overflowing of the cooked food is effectively avoided.

Compared with the implementation shown in fig. 4, in the implementation shown in fig. 3, the implementation shown in fig. 3 utilizes the law of conservation of energy to convert the internal energy of a large amount of steam into mechanical energy for rotating the turbine, so as to push the turbine to rotate, and although the whole process does not require electric driving of a motor and temperature detection of a temperature sensor, the structural design is relatively simple, but whether the turbine rotates cannot be effectively controlled; the implementation mode of fig. 4 is that the turbine is electrically driven to rotate, so that whether the turbine rotates or not can be effectively controlled, but the electric drive of the motor and the temperature detection of the temperature sensor are required, and meanwhile, the installation and the fixation of the motor base are also required to be considered, so that the structural design is complicated; however, both of them use the pressure difference between the inside and the outside of the negative pressure area to cause the foam to break, thereby better achieving the purpose of preventing the food to be cooked from overflowing.

In order to better prevent the food to be cooked from overflowing based on the scheme shown in fig. 2, in another possible implementation scheme, a spring plate device 270 may be further added at the position of the steam port 240. Referring to FIG. 5, there is shown another modification to the steam port 240 of the arrangement shown in FIG. 2; as shown in fig. 5, the spring device 270 includes: a spring 271, a spring 272, a steam port 273 and a steam hole 274; wherein, one end of the spring 271 is connected to the lid 220, the other end of the spring 271 is connected to the elastic piece 272, the elastic piece 272 is controlled to be bounced open by the deformation of the spring 271, and the steam port 273 and the steam hole 274 are both located on the lid 220.

It should be noted that, in the above implementation, the method includes: when the resilient plate 272 is completely dropped, the steam port 273 is completely blocked, and the cooking chamber is communicated with the external environment through the steam hole 274.

That is, at the beginning of cooking, the spring 271 is not deformed, so that the spring 272 connected to the spring 271 is completely dropped, and the steam port 273 is completely blocked, as shown in fig. 6; at this time, the cooking cavity is mainly used for storing heat, the elastic sheet 272 completely falls down to prevent a large amount of heat from being discharged from the steam port 273, and trace steam generated during heating can be discharged to the external environment through the steam hole 274, so that the cooking duration in the heating stage is reduced, the pressure in the cooking cavity can be raised as soon as possible, and the taste of cooked food can be improved.

It should be further noted that, in the above implementation scheme, the method includes:

when the steam pressure value in the cooking cavity is not greater than the spring pressure threshold value, the spring 271 is not deformed and the elastic sheet 272 is controlled to fall completely, and the steam in the cooking cavity is exhausted to the external environment through the steam hole 274;

when the steam pressure value in the cooking cavity is larger than the spring pressure threshold value, the spring 271 deforms to control the elastic sheet 272 to be bounced open, and steam in the cooking cavity is exhausted to the external environment through the steam port 273 and the steam hole 274; wherein, the degree of deformation of the spring 271 corresponds to the steam pressure value in the cooking cavity.

In the above implementation, the method includes:

based on the deformation degree of the spring 271, the spring 272 is opened at an angle of 0-90 °.

That is, the spring pressure threshold is the lowest external pressure value required for deforming the spring to control the connected spring plate to be bounced open. When the food to be cooked is cooked, the pressure value of steam in the cooking cavity is lower in the initial cooking stage, and in order to reduce heat loss, the spring 271 is not deformed, at the moment, the elastic sheet 272 is in a completely-falling state, and trace steam can be discharged only through the steam hole 274; in the middle stage of cooking, the cooked food is boiled, the steam pressure value in the cooking cavity is increased continuously, when the steam pressure value in the cooking cavity is greater than the spring pressure threshold value, the spring 271 is deformed, the elastic sheet 272 is controlled to be bounced open, and the steam in the cooking cavity is exhausted to the external environment through the steam port 273 and the steam hole 274 together; as the steam pressure value in the cooking cavity is larger, the deformation degree of the spring 271 is larger, and the angle of the elastic sheet 272 which is bounced off is larger; based on the deformation degree of the spring, the spring piece is in the range of 0-90 degrees. At this time, since the steam discharging passage in the cooking cavity is increased, the phenomenon of overflowing of the cooked food is also prevented better.

It should also be noted that, for the solution shown in fig. 2, the cooking appliance 200 may further include a handle 280; the handle 280 is located at a side portion of the pot cover 220, and the handle 280 is used for lifting the pot cover 220.

The arrangement of the handle 280 is convenient for a user to open the pot cover 220 or close the pot cover 220, so that the use comfort of the user is further improved; and the handle 280 is arranged at the side of the pot cover 220 away from the steam port 240 at the top of the pot cover 220, so that the user can be prevented from being burnt by the high-temperature steam discharged from the steam port 240 when carrying the pot cover 220.

The operation of the cooking appliance shown in fig. 2 will be described in detail below by way of specific examples. For example, taking rice as an example, after the cleaned rice is mixed with a proper amount of water, the mixture is put into the pot body 210, the pot cover 220 is covered, and the sealing structure 230 is used to form a sealed cooking cavity between the pot cover 220 and the pot body 210. In the beginning stage of cooking, the heat is accumulated in the sealed cooking cavity by continuously heating the pot body 210; during the intermediate stage of cooking, when the heat is stored to a certain extent, the rice soup formed by the rice starts to boil, thereby generating a large amount of steam, which is discharged to the external environment through the steam port 240; due to the sealing structure 230, the pot cover 220 and the pot body 210 have sealing performance, so that the phenomenon that rice water overflows along with steam along a gap between the pot cover 220 and the pot body 210 is prevented, and the purpose of preventing overflow is achieved. In order to better prevent the rice water from overflowing, the steam port 240 can be further modified into a negative pressure device 250; in this case, during the initial cooking phase, turbine 251 is not operated, and the heat is accumulated in the sealed cooking cavity by continuously heating pan body 210; in the middle stage of cooking, when heat is stored to a certain degree, rice water formed by rice begins to boil, so that a large amount of steam and rice water foam are generated, at this time, if the temperature detected by the temperature sensor 260 meets a preset temperature threshold, a temperature signal is generated to control the motor 253 to be started, so that the turbine 251B is driven to rotate and drive surrounding air to flow, and a negative pressure area 252B is formed below the turbine 251B; however, when the rice water foam is discharged to the external environment through the negative pressure device 250 together with the steam, the foam is broken due to the difference between the internal pressure and the external pressure when the foam enters the negative pressure region 252B, that is, only the steam is discharged to the external environment through the negative pressure device 250, so that the phenomenon of overflowing the rice water is better avoided. In addition, in order to better prevent the rice water from overflowing, the steam port 240 can be further modified into a spring piece device 270; in this case, at the beginning of cooking, the pot body 210 is continuously heated to accumulate heat in the sealed cooking cavity, at this time, the pressure value of steam in the cooking cavity is not greater than the threshold value of the pressure of the spring, and in order to reduce heat loss, the spring 271 is not deformed, at this time, the elastic piece 272 is in a completely-falling state, and at this time, trace steam in the cooking cavity can only be discharged to the external environment through the steam hole 274; in the middle stage of cooking, when the heat is stored to a certain degree, rice soup formed by rice begins to boil, so that a large amount of steam and rice soup foam are generated, when the steam pressure value in the cooking cavity is greater than the spring pressure threshold value, the spring 271 is deformed, the elastic sheet 272 is controlled to be bounced open, and the steam generated in the cooking cavity can be exhausted to the external environment through the steam port 273 and the steam hole 274; as the steam pressure value in the cooking cavity is larger, the degree of deformation of the spring 271 is larger, which means that the angle of the spring 272 which is bounced off is larger, that is, the steam discharge channel is larger; at this time, the steam discharging channel in the cooking cavity is enlarged, so that the phenomenon of rice water overflowing can be better avoided.

It can be seen that the embodiment of the present invention provides a cooking appliance, including: the pot body, the pot cover, the sealing structure and the steam port; by adding the sealing structure between the pot body and the pot cover and adjusting the position of the steam port to the top of the pot cover, the sealing property between the pot cover and the pot body can be ensured, the leakage of steam is reduced, and the loss of food nutrition is avoided; the cooking table can effectively prevent cooked food in the cooker body from overflowing, and is favorable for keeping the cleanness of the table top of the cooker, so that the experience of a user is improved, and the pursuit of the user on quality life is met to the greatest extent.

While the present invention has been described with reference to the embodiments shown in the drawings, the present invention is not limited to the embodiments, which are illustrative and not restrictive, and it will be apparent to those skilled in the art that various changes and modifications can be made therein without departing from the spirit and scope of the invention as defined in the appended claims.