1. Toshiba Rice Cooker

Toshiba ranks first in technology development, because the world's first commercial rice cooker was launched by Toshiba, which has always been the leader in "vacuum pressurization" technology. Patented and leader, the power of this technology is that vacuum makes the rice absorb water evenly and fully, and pressure makes the rice soft and fragrant. Although the two features are physically contradictory, Toshiba successfully solved the problem. Including products such as Sanyo and Tiger's new voltage regulation technology also originate from Toshiba.

2. Hitachi Rice Cooker

Hitachi successfully inherited and improved Toshiba's vacuum pressurization as its own, and its fresh-keeping technology is also excellent. Now, its high-end pots have added a "sealing" technology and the effect of internal circulation of steam on rice. The price of Hitachi clay pot is not expensive and the price/performance ratio is very high. Many consumers will choose it.

3. Sanyo Rice Cooker

Sanyo was acquired by Panasonic. Sanyo's main technology is the "original" pressure regulating technology, euphemistically called "rice dancing". In fact, it also stems from Toshiba's pressure regulation principle in dealing with the contradiction between vacuum and pressure. The Japanese don’t seem to pay much attention to this simple pressure-regulating patent. (Generally, the Japanese keep their proud rice technology at home. You see, high-end vacuum and pressure cookers are never made in China. Nowadays, mid-to-high-end products are not sold either. Chinese consumers), it was cracked by China Sanyo's foundry very early. Now, domestic brands such as Yilipu, which used to be OEM, have this "dancing" product.

4. TIGER

The same starting point as Zojirushi's Hakkama, Zojirushi's inner pot is called "earth pot pot", which is to restore the rice cooked in the firewood stove, Zojirushi It is a restored shape, the Tiger brand is a restored material, and the inner tank coating is made of far-infrared ceramic particles, which is close to the material of an earthen pot. Tiger brand currently has three major types of earthenware pots with inner pots (terracotta inner pot - corrugated pot with excellent heat storage performance) IH rice cooker / ?IH rice cooker (the inner pot is also an earthen pot, but there is no corrugated pot) , multi-layer inner pot), and then there are ordinary rice cookers (ordinary metal inner pots, relatively few functions, probably similar to the rice cookers we usually use), and the natural earthen pot is the main product.

5. MITSUBISHI

Mitsubishi's special product is called "Hontan Tan Kettle": the inner tank is coated with charcoal to restore the taste of firewood rice as much as possible. Although it is not a pure charcoal pot, it is heated more evenly than a metal pot, has better heat conduction and heat retention effects, and has a far-infrared effect that allows water to boil evenly and continuously.

7. ZOJIRUSHI Zojirushi: "Nanbu Ironware Jokuha Kema"

What is Southern Ironware? In fact, it is a traditional handicraft from Morioka City, Iwate Prefecture, Japan. Local "craftsmen" use pure manual methods to create various iron daily necessities, and even every pattern and pattern is carved stitch by stitch.

Working principle of rice cooker

1. The structure of ordinary rice cooker: Ordinary rice cooker mainly consists of heating plate, temperature limiter, heat preservation switch, lever switch, current limiting resistor, indicator light, socket, etc. composition.

2 Heating plate: This is the main heating element of the rice cooker. This is an aluminum alloy disc with an embedded electric heating tube. The inner pot is placed on it and can be seen after removing the inner pot.

3. Temperature limiter: also called magnetic steel. It is equipped with a magnetic ring and a spring inside, which can be pressed, and is located at the core of the heating plate. When cooking rice, when the cooking switch is pressed, the suction force of the magnetic steel drives the lever switch to keep the power contact connected. When the rice is cooked, the temperature at the bottom of the pot continues to rise, and the suction force of the magnetic ring increases with the increase in temperature. Weakened, when the water in the inner pot is evaporated and the temperature at the bottom of the pot reaches 103±2C, the suction force of the magnetic ring is less than the elastic force of the spring on it, and the temperature limiter is pushed down by the spring, driving the lever switch and cutting off the power supply.