Rice Cooker Structure

A rice cooker is generally composed of a pot body, an electric heating element, and a temperature control and timing device.

① Pot body
There are inner and outer layers or inner, middle and outer layers. The inner pot is used to hold the food to be cooked. It is often made of aluminum alloy, enamel or stainless steel. The inner surface is coated with Teflon to prevent the food from sticking to the pot. Made of sheet steel, the surface is painted or enameled. Between the inner and outer layers of the pot body can be an air interlayer, and can also be filled with thermal insulation materials. The three-layer pot body is a middle pot body added between the inner and outer two-layer pot bodies to form a steamer and play a double thermal insulation function.

② Electric heating element
Usually it is a metal tube type, and most of them are cast in an aluminum heating plate. The heat emitted by the heating plate uniformly heats the bottom of the inner pot. Generally, rice cookers only have one bottom heating element. In order to obtain better cooking effect, some high-end products are equipped with 2 to 4 electric heating elements, which are used as the top cover heater and the side heater respectively, and the power can be divided into multiple gears.

③ Temperature control and timing device
The temperature control device often used in ordinary rice cookers is generally composed of two parts: a temperature limiter and a thermostat. The former ensures that the pot temperature will not exceed a certain value (usually 103±2°C), and is installed in the cavity in the center of the heating plate; the latter ensures that the food in the pot is stable at 60-80°C after being cooked, and is installed under the heating plate. or other suitable location. After the 1980s, more and more timers were used in rice cookers, mainly clockwork mechanical timers.

New drum type commercial large capacity rice cooker
One-piece molding structure: one-piece stretch to strengthen the pot body, five-foot support to strengthen the middle layer structure, the whole is stronger and more resistant to damage and deformation.

Liner:
Thickened encrypted alloy liner; strong and not easy to deform; widened shallow bottom capacity design for faster cooking and more uniform cookedness.

Hot plate:
The special aviation aluminum widened and thickened heating plate has a thickness of 120mm, which is thicker than ordinary heating plates, more resistant to high temperature, more uniform and fast heating, longer service life and more guaranteed quality.

Pot lid:
Thickened stainless steel lid, the new handle design is more high-end and beautiful.

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