| 摘要 |
<P>PROBLEM TO BE SOLVED: To enable uniform cooking of rice by conducting heat to rice grains in a pot by convection, to enable flavor of cooked rice fine to be finished by restraining excessive lowering of pressure, and to enable prevention of stain of the periphery by preventing boiling over. <P>SOLUTION: On the basis of this principle, strong heat is concentrated for heating on the central part of the pot bottom by a heater 2 for cooking, while the peripheral part is heated by a heater 3 with weak heat for keeping warmth by steaming. By heating with different heats, the rice grains in the pot are stirred up by the convection generated by an ascending current with buoyant force of foam formed in the central part and a descending current in the outer peripheral part, and thereby uniform heat is conducted for cooking to the whole area of the pot. A pressure regulating valve 8 constantly maintains a certain fixed pressure equal to or higher than atmospheric pressure and puts out only steam, not putting out the foam. <P>COPYRIGHT: (C)2012,JPO&INPIT |
