A cooking apparatus
A technology of cooking equipment and cooking chamber, which is applied to steam cooking utensils, cooking utensils, applications, etc. It can solve problems such as difficult cleaning, door body pollution, and door body cooling effect is not obvious, so as to reduce door temperature rise and steam content. The amount of water or the amount of oil, soot, and the effect of improving customer experience
Active Publication Date: 2016-11-16
NINGBO FOTILE KITCHEN WARE CO LTD
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Problems solved by technology
[0002] At present, cooking equipment such as ovens, steamers, microwave ovens or combined steam-oven machines or microwave oven-steamer combined machines all adopt a single-air channel structure, that is, water vapor or oily smoke and cold air are all discharged from the same channel; the door structure of cooking equipment usually adopts three Double-layer tempered glass, using up and down ventilation or left and right ventilation, all belong to natural ventilation, and the cooling effect of the door body is not obvious; or the gas in a single air duct is blown into the door body to force the air to flow to reduce the temperature rise of the door, which can effectively reduce the temperature of the door liter, but the air with oil fume or steam enters the door body, which will make the door body polluted and difficult to clean
Method used
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[0020] The present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments.
[0021] Such as figure 1 The shown cooking equipment comprises a housing, and a cooking chamber 8 is arranged in the housing. An exhaust air duct and a cross-flow fan 7 capable of blowing cold air in the exhaust air duct are arranged above the cooking chamber 8. The front side of the cooking chamber 8 is provided with There is a door body assembly 1, and the exhaust air duct is provided with two—the first exhaust air duct 2 and the second exhaust air duct 3, the first exhaust air duct 2 and the second exhaust air duct 3 The room is separated by the air deflector 9 to form a relationship between the upper and lower layers, and is not connected to each other; the entrance of the first exhaust air duct 2 is connected to the air outlet of the cross-flow fan 7, and the outlet of the first exhaust air duct 2 is connected to the outside of the housing...
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The invention provides a cooking apparatus comprising a shell. A cooking chamber (8) is arranged in the shell. Exhaust air ducts and a fan (7) capable of communicating with the exhaust air ducts are arranged above the cooking chamber (8); the front side of an inner container is provided with a door body assembly (1). The cooking apparatus is characterized in that two exhaust air ducts are arranged, including a first exhaust air duct (2) and a second exhaust air duct (3) which do not communicate with each other; an inlet of the first exhaust air duct (2) communicates with an air outlet of the fan (7); an outlet of the first exhaust air duct (2) leads to the outside of the shell; an inlet of the second exhaust air duct (3) leads to the outside of the shell; an outlet of the second exhaust air duct (3) communicates with an air inlet of the fan (7); the cooking chamber (8) communicates with the second exhaust air duct (3). The cooking apparatus can effectively reduce the water content of steam or the oil and fat content of cooking fumes discharged to the outside of the whole machine.
Description
technical field [0001] The present invention relates to a cooking device. Background technique [0002] At present, cooking equipment such as ovens, steamers, microwave ovens or combined steam-oven machines or microwave oven-steamer combined machines all adopt a single-air channel structure, that is, water vapor or oily smoke and cold air are all discharged from the same channel; the door structure of cooking equipment usually adopts three Double-layer tempered glass, using up and down ventilation or left and right ventilation, all belong to natural ventilation, and the cooling effect of the door body is not obvious; or the gas in a single air duct is blown into the door body to force the air to flow to reduce the temperature rise of the door, which can effectively reduce the temperature of the door However, after the air with oily smoke or steam enters the door body, it will make the door body dirty and difficult to clean. Contents of the invention [0003] The technical...
Claims
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IPC IPC(8): A47J37/06A47J27/04A47J36/00H05B6/64
CPCA47J27/04A47J36/00A47J37/06A47J37/0641H05B6/64H05B6/642
Inventor 方小林曹骥茅忠群诸永定
Owner NINGBO FOTILE KITCHEN WARE CO LTD