Cooking equipment

Abstract

The invention provides cooking equipment, and relates to the technical field of cooking equipment. The cooking equipment comprises an inner container provided with a first cavity; the pot body is arranged in the first cavity, and the pot body is provided with a second cavity; a pressure release valve for releasing steam in the second cavity is arranged on the pot body; the steam generator is located outside the inner container, and one of the steam outlet end of the steam generator is in fluid communication with the first cavity and the second cavity; the steaming tray is arranged in the first cavity and located above the pot body, and the top of the steaming tray is provided with a containing area used for containing food materials; a third cavity is formed in the steaming tray; the steam inlet end of the third cavity is communicated with the pressure release valve, and the steam outlet end of the third cavity is communicated with the containing area. According to the cooking equipment, simultaneous cooking of multiple cavities can be achieved, and meanwhile the steam utilization efficiency is improved.

Description

Technical Field

[0001] This application relates to the field of cooking equipment technology, and more particularly to a cooking device. Background Technology

[0002] A steam oven is a kitchen appliance that combines steam cooking and baking functions. In recent years, it has developed rapidly with the increasing demand from consumers for healthy cooking and multifunctional kitchen appliances.

[0003] In existing technology, when steam ovens perform steam cooking, steam is usually directly introduced into the cooking cavity formed by the inner liner.

[0004] However, existing steam ovens cannot cook multiple cavities simultaneously, and their steam utilization efficiency is low. Summary of the Invention

[0005] In view of the above problems, this application provides a cooking device to solve the problems that existing steam ovens cannot achieve simultaneous cooking in multiple cavities and have low steam utilization efficiency.

[0006] To achieve the above objectives, the embodiments of this application provide the following technical solutions:

[0007] This application provides a cooking device, including:

[0008] The inner liner has a first cavity;

[0009] The pot body is built into the first cavity, and the pot body also has a second cavity; the pot body is provided with a pressure relief valve for steam to be released from the second cavity;

[0010] A steam generator is located outside the inner liner, and one of the steam generator's outlet ends is in fluid communication with the first chamber and the second chamber.

[0011] A steaming tray is built into the first cavity and located above the pot body. The top of the steaming tray has a holding area for holding food. The steaming tray has a third cavity. The steam inlet of the third cavity is connected to the steam outlet of the pressure relief valve, and the steam outlet of the third cavity is connected to the holding area.

[0012] The cooking equipment provided in this application allows for switching between baking / normal steam cooking and micro-pressure superheated steam cooking by selectively connecting the steam generator's outlet to either the first or second chamber. By establishing a micro-pressure superheated cooking environment more quickly within the relatively small second chamber, heat can penetrate the food more rapidly, thereby shortening cooking time and improving steam cooking speed and efficiency. A pressure relief valve is installed on the pot body to allow steam to escape from the second chamber, and the steam inlet of the third chamber is connected to the outlet of the pressure relief valve. This allows for the use of redundant steam from the micro-pressure superheated steam cooking to simultaneously steam the food in the area above the steaming tray, enabling simultaneous cooking in multiple chambers and improving steam utilization efficiency.

[0013] In one possible implementation, a first connector is provided on the side wall of the inner liner, and the steam inlet end of the first connector is connected to the steam outlet end of the steam generator.

[0014] The pot body is also equipped with a second connector, the steam outlet of the second connector is connected to the second cavity, and the steam inlet of the second connector is connected to the steam outlet of the first connector.

[0015] The steaming tray is equipped with a third connector that communicates with the third chamber and multiple steam holes. The steam inlet end of the third connector is connected to the steam outlet end of the pressure relief valve, and the multiple steam holes are evenly distributed in the accommodating area of ​​the steaming tray.

[0016] In this way, by setting a first connector on the side wall of the inner pot, a reliable interface is established between the steam generator and the interior of the cooking equipment, facilitating the assembly of the entire unit and the layout of the piping. A second connector on the pot body connects the steam inlet of the second connector to the steam outlet of the first connector. The pot body, as an independent module that can be inserted and removed, can be quickly connected to the first connector on the side wall of the inner pot via the second connector. This allows steam to be precisely and selectively introduced into the second cavity. Without complicated operations, simply inserting the pot body and connecting the connector enables the micro-pressure overheating cooking mode, allowing for rapid switching. A third connector on the steaming tray provides a reliable steam input interface. Multiple evenly distributed steam holes on the steaming tray allow steam to escape from the third cavity through these evenly distributed steam holes throughout the entire containment area of ​​the steaming tray, ensuring that the food is steamed simultaneously and evenly, improving the cooking quality.

[0017] In one possible implementation, the orthographic projection of the pressure relief valve onto the plane of the steaming tray is located in the central region of the steaming tray.

[0018] This design achieves two key benefits. First, it allows for a shorter and straighter pipe connecting the pressure relief valve and the steaming tray, reducing the steam flow path and resistance. This minimizes heat and pressure loss during steam transport, ensuring that excess steam exiting the second chamber reaches the third chamber with high efficiency and sufficient pressure. Second, it allows steam to enter the third chamber from the center of the steaming tray and then diffuse evenly in all directions before exiting through evenly distributed steam holes. This ensures that the entire steaming tray receives nearly equal amounts of steam, resulting in even heating and consistent cooking of the food, thus improving the overall cooking effect.

[0019] In one possible implementation, the third connector is located in the central area of ​​the steaming tray, and the orthographic projection of the pressure relief valve onto the plane of the steaming tray coincides with the third connector.

[0020] This design allows the pipe connecting the steam outlet of the pressure relief valve and the steam inlet of the third connector to be as short and straight as possible, effectively reducing heat loss and pressure during steam transport. This enables steam to enter the third chamber of the steaming tray from the pressure relief valve on the pot body at a faster speed and with a higher enthalpy value, maximizing the retention of redundant steam's cooking energy and avoiding efficiency degradation due to long-distance transport. Furthermore, it allows steam to enter from the center point at the bottom of the third chamber (where the third connector is located) and diffuse radially towards the circumferential edge of the third chamber, promoting a more uniform pressure field and preventing flow deviation, thus providing favorable conditions for uniform steam output from the top steam holes. In addition, this design makes it easy for the user to align the steam outlet of the pressure relief valve with the steam inlet of the third connector when placing the pot and steaming tray, facilitating the insertion and removal of connectors or automatic docking, making operation more convenient.

[0021] In one possible implementation, the flow area of ​​the third connector is at least the sum of the areas of the two steam holes.

[0022] In this way, on the one hand, the throttling effect of the third connector can be reduced, the flow resistance of steam can be decreased, and the steam flowing out of the second chamber can be ensured to have a certain driving pressure difference (the pressure of the steam in the third connector is less than the pressure in the second chamber, but greater than the atmospheric pressure), thereby promoting the steam to enter the third chamber smoothly, so that the steam fills the entire third chamber and can overcome the resistance to be discharged evenly from all steam holes; on the other hand, it can avoid the formation of a destructive jet after the steam enters the third chamber, but can instead fill the entire space of the third chamber quickly and steadily through natural diffusion and slow convection, ensuring that the pressure in the third chamber is uniform and that the pressure difference at the outlet of all steam holes at the top is consistent, thereby creating conditions for the uniform steaming of food.

[0023] In one possible implementation, the cooking device further includes:

[0024] The first steam inlet pipe is used to connect the steam inlet end of the second connector to the steam outlet end of the first connector.

[0025] The second steam inlet pipe is used to connect the steam inlet end of the third connector to the steam outlet end of the pressure relief valve.

[0026] In this way, the first steam inlet pipe enables steam transfer between the steam inlet end of the second connector and the steam outlet end of the first connector. This facilitates the insertion and removal of the boiler body and allows for a reliable sealing connection with the first connector via quick insertion and removal. The second steam inlet pipe enables steam transfer between the steam inlet end of the third connector and the steam outlet end of the pressure relief valve. This optimizes the steam path, guides and constrains steam flow, thereby accurately guiding the steam discharged from the pressure relief valve to the steaming tray, thus achieving efficient steam utilization.

[0027] In one possible implementation, the pot body includes a main body and a first cover disposed on the main body; a second connector is disposed on the outer peripheral wall of the main body; and a pressure relief valve is disposed on the first cover.

[0028] The pot body also includes a first sealing ring, which is arranged circumferentially along the peripheral edge of the first cover body. The first sealing ring is used to seal the first cover body to the main body.

[0029] In this way, during the micro-pressure overheating cooking process, the first sealing ring can effectively resist the internal steam pressure and prevent high-pressure steam from leaking from the joint surface between the first cover and the body, thereby ensuring the stability of the pressure in the second cavity, and thus establishing and maintaining a reliable micro-pressure environment in the second cavity, improving the steam cooking speed.

[0030] In one possible implementation, a safety valve is also provided on the first cover, and the safety valve is connected to the second cavity; the set pressure threshold of the safety valve is greater than or equal to the set pressure threshold of the pressure relief valve.

[0031] In this way, when the pressure relief valve fails, causing the pressure in the second chamber to rise continuously and exceed its set threshold, the safety valve will forcibly open to release pressure. This provides redundant safety protection and achieves fail-safe protection. The set pressure threshold of the safety valve is greater than or equal to the set pressure threshold of the pressure relief valve, ensuring that the pressure relief valve can act first under the working pressure, thereby ensuring that the micro-pressure overheat cooking function can operate stably and reliably.

[0032] In one possible implementation, at least two latches are provided on the first cover, and the at least two latches are spaced apart circumferentially along the peripheral edge of the first cover.

[0033] The body is provided with at least two locking tongues, which are spaced apart circumferentially along the outer peripheral wall of the body. The locking tongues are used to lock with the latch.

[0034] In this way, by locking the latch and the buckle, not only can a strong mechanical locking force be provided to firmly lock the first cover onto the body, ensuring that the first cover will not be pushed open by internal pressure, but also a stable and sufficient clamping force is provided to cause the first sealing ring to produce a preset elastic deformation, so that the sealing surfaces between the first cover and the body are always in close contact when the pressure rises.

[0035] In one possible implementation, the steaming tray includes a tray body and a second cover body disposed on the tray body; a third connector is disposed at the bottom of the tray body; and steam holes are disposed on the second cover body.

[0036] The steaming tray also includes a second sealing ring, which is arranged circumferentially on the side of the second cover facing the tray body. The second sealing ring is used to seal the second cover body to the tray body.

[0037] In this way, the pan and the second cover together form a closed third cavity. This third cavity temporarily stores and homogenizes excess steam from the second cavity, making its pressure distribution more uniform and allowing steam to be evenly ejected from the steam holes. The third connector is located at the bottom of the pan, allowing excess steam from the pot below to enter from the center of the bottom of the pan (where the third connector is located), effectively shortening the steam transmission path. After entering the third cavity, the steam diffuses evenly within the sealed space, resulting in low flow resistance. The steam holes are evenly and densely arranged on the second cover, increasing the contact area between the steam and the food and improving the uniformity of heat conduction. The second sealing ring creates a sealed environment between the second cover and the pan, ensuring that steam entering from the connector can only exit through the steam holes and will not leak from the gap between the pan and the second cover, ensuring the uniformity of pressure in all areas of the steaming pan and improving the overall steam utilization rate.

[0038] In one possible implementation, the steaming tray further includes a connector for detachably connecting the second cover to the tray body.

[0039] This makes it easier for users to perform deep cleaning of the disc body, the second cover, and the second sealing ring, avoiding dead corners; it also makes it easier to unclog each steam hole, thus ensuring uniform steam spray; and it also makes it easier to maintain and replace parts.

[0040] In one possible implementation, the second cover has a groove around its circumference on the side facing the disc; the second sealing ring is embedded in the groove.

[0041] This ensures that the second sealing ring is precisely confined to the designed annular path during installation, preventing skewing or twisting, thus guaranteeing a continuous and complete sealing ring after compression. Furthermore, the sidewalls of the groove effectively restrain the second sealing ring, preventing displacement before or during compression. When the second cover and disc are locked together via the connector, the second sealing ring is compressed into the groove. The presence of the groove allows for precise control of the compression and deformation of the second sealing ring, avoiding permanent damage due to over-compression or inadequate sealing due to insufficient compression.

[0042] In one possible implementation, the pot body is disposed on the bottom wall of the inner liner;

[0043] The cooking equipment also includes a bottom heating element, which is located on the bottom wall of the inner pot on the side opposite to the pot body. The bottom heating element is used to compensate for the pressure in the second cavity.

[0044] In this way, during micro-pressure superheated steam cooking, the steam generator can quickly produce a large amount of steam, enabling the second chamber to reach the set target pressure and temperature in a short time. During micro-pressure superheated steam cooking, the bottom heating element can actively compensate for the temperature at the bottom of the pot, thereby compensating for the pressure in the second chamber to maintain a stable temperature / pressure within the second chamber.

[0045] In one possible implementation, the cooking device further includes:

[0046] Temperature sensor, used to monitor the temperature inside the second chamber;

[0047] The controller is electrically connected to a temperature sensor, a steam generator, and a bottom heating tube. The controller is used to control the steam output rate of the steam generator and the heating power of the bottom heating tube based on the temperature inside the second chamber.

[0048] In this way, during the initial stages of cooking, the controller can control the steam generator to operate at high power, quickly establishing a micro-pressure overheating environment within the second chamber. Once the set temperature is reached, the controller reduces the steam output of the steam generator, and the bottom heating element provides precise heat compensation to stabilize and maintain the pressure. This dynamic power distribution not only avoids frequent start-stop cycles and energy waste of the steam generator, but also enables precise temperature / pressure control within the second chamber, thereby ensuring the stability of food quality.

[0049] In addition to the technical problems solved by the embodiments of this application, the technical features constituting the technical solutions, and the beneficial effects brought about by the technical features of these technical solutions described above, other technical problems that can be solved by the cooking equipment provided by the embodiments of this application, other technical features included in the technical solutions, and the beneficial effects brought about by these technical features will be further explained in detail in the specific implementation. Attached Figure Description

[0050] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0051] Figure 1 A cross-sectional view of the cooking apparatus provided in the embodiments of this application along the vertical direction;

[0052] Figure 2 for Figure 1 A partial sectional view of the cooking equipment shown in the vertical direction;

[0053] Figure 3 for Figure 1 A perspective view of the pot shown;

[0054] Figure 4 for Figure 1 A cross-sectional view of the steaming tray shown;

[0055] Figure 5 for Figure 4 A magnified view of a portion of point A in the middle;

[0056] Figure 6 for Figure 5 Structural diagram showing the structure behind the hidden second sealing ring;

[0057] Figure 7 for Figure 1 An exploded view of the steaming tray shown;

[0058] Figure 8 for Figure 1 A three-dimensional view of the steaming tray shown;

[0059] Figure 9 A flowchart illustrating the temperature control process of the pot body in the cooking device provided in this application embodiment.

[0060] Explanation of reference numerals in the attached figures:

[0061] 10. Inner liner; 101. First cavity; 11. First connector;

[0062] 20. Pot body; 201. Second cavity; 21. Main body; 211. Second connector; 212. Locking tongue; 22. First cover; 221. Pressure relief valve; 222. Safety valve; 223. First sealing ring; 224. Locking buckle;

[0063] 31. First steam inlet pipe; 32. Second steam inlet pipe;

[0064] 40. Steaming tray; 401. Third cavity; 41. Tray body; 411. Third connector; 42. Second cover; 421. Steam hole; 422. Second sealing ring; 423. Groove; 43. Connector; 431. Fastening screw; 432. Locking nut;

[0065] 51. Steam generator; 52. Bottom heating element; 53. Temperature sensor; 54. Controller. Detailed Implementation

[0066] First, those skilled in the art should understand that these embodiments are merely for explaining the technical principles of this application and are not intended to limit the scope of protection of this application. Those skilled in the art can make adjustments as needed to adapt to specific application scenarios.

[0067] Secondly, it should be noted that, in the description of the embodiments of this application, unless otherwise explicitly specified and limited, the terms "connected" and "linked" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in the embodiments of this application according to the specific circumstances.

[0068] As described in the background section, steam ovens in the related technology suffer from the problem of being unable to cook multiple cavities simultaneously and having low steam utilization efficiency. The inventors' research revealed that this problem arises because steam ovens in the related technology typically have only one cooking cavity enclosed by an inner liner. Steam generated by the steam generator is directly and massively introduced into this relatively large single space. This model firstly leads to a significant waste of heat energy; to quickly heat the entire cavity to the preset temperature, more energy is required and a longer waiting time is needed. Simultaneously, a large amount of steam condenses rapidly upon contact with cold food and the inner wall of the cavity, failing to effectively heat the food, and the condensate carries away a significant amount of heat, further reducing thermal efficiency. Secondly, this structure cannot achieve functional differentiation, making it difficult to meet the need to cook ingredients requiring different cooking conditions simultaneously, thus limiting the overall efficiency of the equipment.

[0069] To address the aforementioned technical problems, this application provides a cooking device, comprising: an inner pot having a first cavity; a pot body built into the first cavity, and the pot body having a second cavity; a pressure relief valve provided on the pot body for steam to escape from the second cavity; a steam generator located outside the inner pot, with one of its steam outlets in fluid communication with the first cavity and the second cavity; a steaming tray built into the first cavity and located above the pot body, the top of the steaming tray having a holding area for holding food; a third cavity within the steaming tray; the steam inlet of the third cavity being connected to the pressure relief valve, and the steam outlet of the third cavity being connected to the holding area.

[0070] The cooking equipment provided in this application allows for switching between baking / normal steam cooking and micro-pressure superheated steam cooking by selectively connecting the steam generator's outlet to either the first or second chamber. By establishing a micro-pressure superheated cooking environment more quickly within the relatively small second chamber, heat can penetrate the food more rapidly, thereby shortening cooking time and improving steam cooking speed and efficiency. A pressure relief valve is installed on the pot body to allow steam to escape from the second chamber, and the steam inlet of the third chamber is connected to the outlet of the pressure relief valve. This allows for the use of redundant steam from the micro-pressure superheated steam cooking to simultaneously steam the food in the area above the steaming tray, enabling simultaneous cooking in multiple chambers and improving steam utilization efficiency.

[0071] To make the above-mentioned objectives, features, and advantages of the embodiments of this application more apparent and understandable, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of this application, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this application without creative effort are within the scope of protection of this application.

[0072] Please refer to Figures 1-9 This application provides a cooking device, including:

[0073] The inner liner 10 has a first cavity 101;

[0074] The pot body 20 is built into the first cavity 101, and the pot body 20 has a second cavity 201; the pot body 20 is provided with a pressure relief valve 221 for steam to be released from the second cavity 201.

[0075] A steam generator 51 is located outside the inner liner 10, and one of the steam outlets of the steam generator 51 is in fluid communication with the first cavity 101 and the second cavity 201.

[0076] The steaming tray 40 is built into the first cavity 101 and located above the pot body 20. The top of the steaming tray 40 has a holding area for holding food. The steaming tray 40 has a third cavity 401. The steam inlet of the third cavity 401 is connected to the steam outlet of the pressure relief valve 221, and the steam outlet of the third cavity 401 is connected to the holding area.

[0077] It should be noted that the term "fluid connectivity" as used in this article refers to the spatial relationship between two components or parts (hereinafter referred to as the first part and the second part, respectively). That is, fluid (gas, liquid, or a mixture of both) can flow from the first part along a flow path and / or be transported to the second part. This can be a direct connection between the first part and the second part, or an indirect connection between the first part and the second part through at least one third party. This third party can be a fluid channel such as a pipe, channel, conduit, flow guide, hole, or groove, or a chamber or combination thereof that allows fluid to flow through.

[0078] In this embodiment, the inner cavity 10 has a first cavity 101, providing a basic cooking space for the steam oven. The first cavity 101 can be used independently for baking, hot air heating, or ordinary steam cooking, maintaining the versatility of the cooking equipment. The steam generator 51's steam outlet can selectively connect to either the first cavity 101 or the second cavity 201, allowing the user to choose whether to perform steaming / baking in the larger first cavity 101 or efficient high-pressure cooking in the smaller second cavity 201, as needed. Steam is no longer indiscriminately sent into a large space, avoiding steam waste. When only a small amount of food needs to be cooked, using the second cavity 201 can save preheating time and steam consumption, enabling flexible switching of cooking modes and precise steam delivery, thereby improving steam utilization efficiency.

[0079] In this embodiment, the pot body 20 has a second cavity 201, which is an independent, sealed space with a volume smaller than the first cavity 101. This allows the creation of a pressure environment (hereinafter referred to as "micro-pressure") higher than atmospheric pressure (e.g., 1.3 bar-1.7 bar) within the second cavity 201, thereby raising the steam temperature to above 100°C (e.g., 105°C-120°C, hereinafter referred to as "overheating"). When steam is introduced into the second cavity 201, the "micro-pressure overheating" cooking environment can be established more quickly, which raises the boiling point of water (exceeding 100°C), allowing heat to penetrate the food more quickly, thus significantly shortening the time required for stewing or steaming hard foods (such as bones and grains).

[0080] Furthermore, the pot body 20 is equipped with a pressure relief valve 221 for releasing steam from the second chamber 201. The pressure relief valve 221 has a set pressure threshold. When steam continuously enters the second chamber 201 and the pressure inside the second chamber 201 reaches the set pressure threshold, the pressure relief valve 221 will automatically open to release excess steam from the second chamber 201. Conversely, when the pressure inside the second chamber 201 falls below the set pressure threshold due to cooling or cessation of steam intake, the pressure relief valve 221 will automatically close. In this embodiment, the pressure relief valve 221 is not only a safety device, but also serves as a controllable outlet for exporting redundant steam from the second chamber 201, thereby maintaining a "slightly overheated" cooking environment in the second chamber 201. The steam outlet of the pressure relief valve 221 is connected to the steam inlet of the third chamber 401, thereby introducing redundant steam from the second chamber 201 into the third chamber 401 to realize the steaming function of the steaming tray 40 (such as heat preservation, fermentation of pasta, steaming of egg custard, etc.). This not only enables simultaneous cooking in multiple cavities, but also improves steam utilization efficiency.

[0081] The cooking equipment provided in this application can switch between baking / normal steam cooking and micro-pressure superheated steam cooking by selectively connecting the steam outlet of the steam generator 51 to the first chamber 101 and the second chamber 201. By establishing a "micro-pressure superheated" cooking environment more quickly within the relatively small second chamber 201, heat can penetrate the food more quickly, thereby shortening cooking time and improving the speed and efficiency of steam cooking. A pressure relief valve 221 is provided on the pot body 20 to allow steam to escape from the second chamber 201, and the steam inlet of the third chamber 401 is connected to the steam outlet of the pressure relief valve 221. This allows redundant steam from the micro-pressure superheated steam cooking to be used simultaneously to steam the food in the top area of ​​the steaming tray 40, thus achieving simultaneous cooking in multiple chambers and improving steam utilization efficiency.

[0082] In one possible implementation, please see Figure 1 As shown, a first connector 11 is provided on the side wall of the inner liner 10, and the steam inlet end of the first connector 11 is connected to the steam outlet end of the steam generator 51.

[0083] Please see Figure 2 As shown, a second connector 211 is also provided on the pot body 20. The steam outlet end of the second connector 211 is connected to the second cavity 201, and the steam inlet end of the second connector 211 is connected to the steam outlet end of the first connector 11.

[0084] Please see Figure 4 As shown, the steaming tray 40 is provided with a third connector 411 that communicates with the third cavity 401 and multiple steam holes 421. The steam inlet end of the third connector 411 is connected to the steam outlet end of the pressure relief valve 221, and the multiple steam holes 421 are evenly distributed in the accommodating area of ​​the steaming tray 40.

[0085] In this embodiment, a reliable interface between the steam generator 51 and the interior of the cooking equipment is established by setting a first connector 11 on the side wall of the inner pot 10, facilitating the assembly of the entire machine and the arrangement of pipelines. A second connector 211 is set on the pot body 20, with its steam inlet end connected to the steam outlet end of the first connector 11. The pot body 20, as an independent module that can be inserted and removed, can be quickly connected to the first connector 11 on the side wall of the inner pot 10 via the second connector 211. This allows steam to be precisely and selectively introduced into the second cavity 201. Without complex operations, simply placing the pot body 20 and connecting the connector enables the micro-pressure overheating cooking mode, allowing for rapid switching. A third connector 411 is provided on the steaming tray 40 to provide a reliable steam input interface. Multiple steam holes 421 are evenly distributed on the steaming tray 40, which allows steam to escape from the third cavity 401 through these steam holes 421 evenly distributed throughout the entire accommodating area of ​​the steaming tray 40, ensuring that the food can be steamed synchronously and evenly, thus improving the cooking quality.

[0086] When cooking in multiple chambers simultaneously, the steam flow path is as follows: Steam generator 51 → First connector 11 → Second connector 211 → Second chamber 201 (micro-pressure overheating cooking) → (redundant steam) pressure relief valve 221 → Third connector 411 → Third chamber 401 → Steam hole 421 (steaming on the steaming tray) → First chamber 101 → Steam vent on the inner liner → Condensation system. Along this path, the first connector 11, second connector 211, and third connector 411 ensure the effectiveness of the steam path connection. The evenly distributed multiple steam holes 421 ensure cooking quality and effect, thereby ensuring efficient steam utilization.

[0087] In one possible implementation, the orthographic projection of the pressure relief valve 221 onto the plane of the steaming tray 40 is located in the central region of the steaming tray 40.

[0088] In this embodiment, the orthographic projection of the pressure relief valve 221 onto the plane of the steaming tray 40 is located in the central region of the steaming tray 40. On one hand, this allows the pipe connecting the pressure relief valve 221 and the steaming tray 40 to be as short and straight as possible, thereby shortening the steam flow path, reducing flow resistance, and minimizing heat and pressure loss during steam transport. This ensures that redundant steam discharged from the second chamber 201 can reach the third chamber 401 with high efficiency and sufficient pressure. On the other hand, it allows steam to enter the third chamber 401 from the center point of the steaming tray 40 as much as possible, then diffuse evenly in all directions, and finally exit through the evenly distributed steam holes 421. This ensures that the entire containing area of ​​the steaming tray 40 receives almost equal amounts of steam, resulting in even heating of the food, consistent cooking, and improved cooking performance.

[0089] In one possible implementation, the third connector 411 is located in the central area of ​​the steaming tray 40, and the orthographic projection of the pressure relief valve 221 onto the plane of the steaming tray 40 coincides with the third connector 411.

[0090] In this embodiment, the third connector 411 is located in the central area of ​​the steaming tray 40, and the orthographic projection of the pressure relief valve 221 onto the plane of the steaming tray 40 coincides with the third connector 411. This allows the pipe connecting the steam outlet of the pressure relief valve 221 and the steam inlet of the third connector 411 to be as short and straight as possible, thereby effectively reducing heat loss and pressure during steam transport. This allows steam to enter the third cavity 401 of the steaming tray 40 from the pressure relief valve 221 on the pot body 20 at a faster speed and with a higher enthalpy value, maximizing the retention of redundant steam cooking energy and avoiding efficiency attenuation due to long-distance transport. Moreover, it allows steam to enter from the center point of the bottom of the third cavity 401 (where the third connector 411 is located) and diffuse radially towards the circumferential edge of the third cavity 401, which is beneficial for forming a more uniform pressure field, avoiding flow deviation, and providing favorable conditions for uniform steam output from the steam holes 421 at the top. In addition, when the user places the pot body 20 and the steaming tray 40, this design makes it easy to align the steam outlet of the pressure relief valve 221 with the steam inlet of the third connector 411, which facilitates the insertion and removal of the connectors or automatic docking, making the user operation more convenient.

[0091] In one possible implementation, the flow area of ​​the third connector 411 is at least the sum of the areas of the two steam holes 421.

[0092] In this embodiment of the application, when the micro-pressure overheating cooking of the pot body 20 and the steaming of the steaming plate 40 are carried out simultaneously, the second cavity 201 is in a micro-pressure overheating state (higher than atmospheric pressure, with a pressure value range of 1.3 bar to 1.7 bar). During the steady-state flow of steam from the second chamber 201 to the third chamber 401 when the pressure relief valve 221 is open, the flow area of ​​the third connector 411 is at least the sum of the areas of the two steam holes 421. On the one hand, this reduces the throttling effect of the third connector 411, lowers the flow resistance of the steam, and ensures that the steam flowing out of the second chamber 201 has a certain driving pressure difference (the pressure of the steam in the third connector 411 is less than the pressure in the second chamber 201, but greater than atmospheric pressure). This promotes the smooth entry of steam into the third chamber 401, allowing the steam to fill the entire third chamber 401 and overcome resistance to be evenly discharged from all steam holes 421. On the other hand, it avoids the formation of a destructive jet after the steam enters the third chamber 401. Instead, it allows the steam to smoothly fill the entire space of the third chamber 401 through natural diffusion and slow convection, ensuring uniform pressure in the third chamber 401 and consistent pressure difference at the outlets of all steam holes 421 at the top, thus creating conditions for uniform steaming of food.

[0093] In one possible implementation, please see Figure 1 As shown, the cooking equipment also includes:

[0094] The first steam inlet pipe 31 is used to connect the steam inlet end of the second connector 211 to the steam outlet end of the first connector 11.

[0095] The second steam inlet pipe 32 is used to connect the steam inlet end of the third connector 411 to the steam outlet end of the pressure relief valve 221.

[0096] In this embodiment, the first steam inlet pipe 31 facilitates steam transport between the steam inlet end of the second connector 211 and the steam outlet end of the first connector 11. This allows the pot body 20 to be easily inserted and removed, and enables a reliable sealed connection with the first connector 11 through quick insertion and removal. The second steam inlet pipe 32 facilitates steam transport between the steam inlet end of the third connector 411 and the steam outlet end of the pressure relief valve 221. This optimizes the steam path, guides and constrains steam flow, and accurately guides the steam discharged from the pressure relief valve 221 to the steaming tray 40, thereby achieving efficient steam utilization.

[0097] In one possible implementation, please see Figure 2 and Figure 3 As shown, the pot body 20 includes a main body 21 and a first cover 22 covering the main body 21; a second connector 211 is disposed on the outer peripheral wall of the main body 21; and a pressure relief valve 221 is disposed on the first cover 22.

[0098] The pot body 20 also includes a first sealing ring 223, which is arranged circumferentially along the peripheral edge of the first cover 22 and is used to seal the first cover 22 to the body 21.

[0099] In this embodiment, the first sealing ring 223 forms an elastic sealing barrier between the first cover 22 and the body 21. During the micro-pressure overheating cooking process, the first sealing ring 223 can effectively resist the internal steam pressure and prevent high-pressure steam from leaking from the joint surface of the first cover 22 and the body 21, thereby ensuring the stability of the pressure inside the second cavity 201, and thus establishing and maintaining a reliable micro-pressure environment inside the second cavity 201, improving the steam cooking speed.

[0100] Furthermore, during manufacturing and assembly, minor unevenness or dimensional deviations may exist at the mating surfaces of the first cover 22 and the body 21. The elastic first sealing ring 223 can be compressed to compensate for tolerances and deformations, ensuring a long-lasting seal.

[0101] In this embodiment, the second connector 211 is disposed on the outer peripheral wall of the main body 21, which facilitates the natural rise and uniform diffusion of steam within the pot body 20. The pressure relief valve 221 is disposed on the first cover 22, which can directly and sensitively monitor and respond to pressure changes in the core area within the pot body 20, ensuring the timeliness and accuracy of pressure relief.

[0102] In one possible implementation, please see Figure 2 and Figure 3 As shown, a safety valve 222 is also provided on the first cover 22, and the safety valve 222 is connected to the second cavity 201; the set pressure threshold of the safety valve 222 is greater than or equal to the set pressure threshold of the pressure relief valve 221.

[0103] In this embodiment, when the pressure relief valve 221 fails, causing the pressure inside the second chamber 201 to continuously rise and exceed its set threshold, the safety valve 222 will forcibly open to release pressure. This provides redundant safety protection and achieves failover protection. The set pressure threshold of the safety valve 222 is greater than or equal to the set pressure threshold of the pressure relief valve 221, ensuring that the pressure relief valve 221 can operate preferentially under working pressure, thereby ensuring that the micro-pressure overheat cooking function can be performed stably and reliably.

[0104] In one possible implementation, please see Figure 2 and Figure 3 As shown, at least two latches 224 are provided on the first cover 22, and the at least two latches 224 are spaced apart circumferentially along the peripheral edge of the first cover 22.

[0105] The main body 21 is provided with at least two locking tongues 212, which are spaced apart circumferentially along the outer peripheral wall of the main body 21. The locking tongues 212 are used to lock with the latch 224.

[0106] In this embodiment, the locking tongue 212 and the latch 224 not only provide a strong mechanical locking force to firmly lock the first cover 22 onto the body 21, ensuring that the first cover 22 will not be pushed open by internal pressure, but also provide a stable and sufficient clamping force to cause the first sealing ring 223 to produce a preset elastic deformation, thereby maintaining a tight contact between the sealing surfaces of the first cover 22 and the body 21 when the pressure rises.

[0107] Furthermore, multiple latches 224 are spaced circumferentially along the peripheral edge of the first cover 22, and correspondingly, multiple latches 212 are spaced circumferentially along the outer peripheral wall of the body 21. This not only ensures that the clamping force of the first cover 22 on the first sealing ring 223 is uniform, avoiding local sealing problems caused by single-point or asymmetrical locking, but also prevents the first cover 22 from warping or deforming under pressure, thereby ensuring the integrity of the entire sealing surface.

[0108] During use, if there is still pressure inside the pot body 20 (higher than ambient pressure), the latch 224 and the tongue 212 will be interlocked, preventing the user from opening the first lid 22. This avoids the risk of severe burns caused by accidentally opening the lid under pressure and being instantly sprayed with high-temperature, high-pressure steam.

[0109] In one possible implementation, please see Figure 4 and Figure 5 As shown, the steaming tray 40 includes a tray body 41 and a second cover 42 covering the tray body 41; a third connector 411 is provided at the bottom of the tray body 41; and a steam hole 421 is provided on the second cover 42.

[0110] The steaming tray 40 also includes a second sealing ring 422, which is arranged circumferentially on the side of the second cover 42 facing the tray body 41. The second sealing ring 422 is used to seal the second cover 42 and the tray body 41.

[0111] In this embodiment, the plate 41 and the second cover 42 together form a circumferentially closed third cavity 401. The third cavity 401 can temporarily store and homogenize the redundant steam from the second cavity 201, making its pressure distribution more uniform, so that the steam can be uniformly ejected from the steam holes 421. The third connector 411 is located at the bottom of the plate 41. The redundant steam from the pot 20 below enters from the center of the bottom of the plate 41 (where the third connector 411 is located), which can effectively shorten the steam transmission path. After the steam enters the third cavity 401, it can diffuse uniformly within the sealed third cavity 401 with low flow resistance. The steam holes 421 are uniformly and densely arranged on the second cover 42, which can increase the contact area between the steam and the food and improve the uniformity of heat conduction. The second sealing ring 422 creates a sealed environment between the second cover 42 and the plate 41, ensuring that the steam entering from the third connector 411 can only be discharged from the steam hole 421 and will not leak from the gap between the plate 41 and the second cover 42, thus ensuring the uniformity of pressure in each area of ​​the steaming plate 40 and improving the overall steam utilization rate.

[0112] In one possible implementation, please see Figure 5 and Figure 7 As shown, the steaming tray 40 also includes a connector 43, which is used to detachably connect the second cover 42 to the tray body 41.

[0113] In this embodiment, the second cover 42 and the disc 41 are detachably connected by the connector 43. This facilitates deep cleaning of the disc 41, the second cover 42, and the second sealing ring 422 by the user, avoiding dead corners. It also facilitates unblocking each steam hole 421, thereby ensuring uniform steam injection. Furthermore, it facilitates maintenance and replacement of components.

[0114] Furthermore, the connector 43 includes a fastening screw 431 and a locking nut 432. By tightening the fastening screw 431 and the locking nut 432, a uniform and adjustable clamping force can be generated at the mating surface of the second cover 42 and the disc 41, thereby fully and uniformly compressing the second sealing ring 422 to form a reliable seal.

[0115] In one possible implementation, please see Figure 6 As shown, the second cover 42 has a groove 423 circumferentially arranged on the side facing the disc 41; the second sealing ring 422 is built into the groove 423.

[0116] In this embodiment, by providing a groove 423 around the second cover 42 on the side facing the disc 41, it is ensured that the second sealing ring 422 is precisely constrained on the designed annular path during installation, preventing skewing or twisting, thus ensuring that the sealing ring formed after compression is continuous and complete. Furthermore, the sidewall of the groove 423 effectively restrains the second sealing ring 422, preventing it from shifting before or during compression. When the second cover 42 and the disc 41 are locked together via the connector 43, the second sealing ring 422 is compressed into the groove 423. The presence of the groove 423 allows for precise control of the compression and deformation of the second sealing ring 422, avoiding permanent damage due to over-compression or inadequate sealing due to insufficient compression.

[0117] In one possible implementation, please see Figure 2 As shown, the pot body 20 is disposed on the bottom wall of the inner liner 10;

[0118] The cooking device also includes a bottom heating tube 52, which is located on the bottom wall of the inner pot 10 away from the pot body 20. The bottom heating tube 52 is used to compensate for the pressure inside the second cavity 201.

[0119] In this embodiment, during micro-pressure superheated steam cooking, the steam generator 51 can quickly generate a large amount of steam, enabling the second chamber 201 to reach the set target pressure and temperature in a short time. During micro-pressure superheated steam cooking, the bottom heating tube 52 can actively compensate the temperature of the bottom of the pot body 20, thereby compensating the pressure inside the second chamber 201 to maintain the stability of the temperature / pressure inside the second chamber 201.

[0120] In one possible implementation, please see Figure 9 As shown, the cooking equipment also includes:

[0121] Temperature sensor 53 is used to monitor the temperature inside the second cavity 201;

[0122] The controller 54 is electrically connected to the temperature sensor 53, the steam generator 51 and the bottom heating tube 52. The controller 54 is used to control the steam output rate of the steam generator 51 and the heating power of the bottom heating tube 52 based on the temperature in the second cavity 201.

[0123] In this embodiment, the temperature of the second chamber 201 is monitored in real time by a temperature sensor 53. The controller 54 controls the steam output rate of the steam generator 51 and the heating power of the bottom heating element 52 based on the temperature within the second chamber 201, forming a highly efficient closed-loop feedback system. In the initial stages of cooking, the controller 54 can control the steam generator 51 to operate at high power, quickly establishing a micro-pressure overheat environment within the second chamber 201. Once the set temperature is reached, the controller reduces the steam output of the steam generator 51, and the bottom heating element 52 provides precise heat compensation to maintain stable pressure. This dynamic power distribution not only avoids frequent start-stop cycles and energy waste of the steam generator 51 but also enables precise temperature / pressure control within the second chamber 201, thereby ensuring the stability of food quality.

[0124] The various embodiments or implementation methods described in this specification are presented in a progressive manner. Each embodiment focuses on the differences from other embodiments, and the same or similar parts between the embodiments can be referred to each other.

[0125] It should be noted that the terms "one embodiment," "embodiment," "exemplary embodiment," "some embodiments," etc., mentioned in the specification indicate that the described embodiment may include a specific feature, structure, or characteristic, but not every embodiment necessarily includes that specific feature, structure, or characteristic. Furthermore, such phrases do not necessarily refer to the same embodiment. Moreover, when a specific feature, structure, or characteristic is described in connection with an embodiment, implementing such a feature, structure, or characteristic in conjunction with other embodiments, whether explicitly described or not, is within the knowledge scope of those skilled in the art.

[0126] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this application, and are not intended to limit them. Although this application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of this application.

Claims

1. A cooking apparatus, characterized by, The cooking device comprises: an inner container (10) having a first cavity (101); a pot body (20) arranged in the first cavity (101), and the pot body (20) has a second cavity (201); the pot body (20) is provided with a pressure relief valve (221) for discharging steam in the second cavity (201); a steam generator (51) located outside the inner container (10), and the steam outlet end of the steam generator (51) is in fluid communication with the first cavity (101) and the second cavity (201); a steaming tray (40) arranged in the first cavity (101) and above the pot body (20), the top of the steaming tray (40) has a containing area for containing food materials; the steaming tray (40) has a third cavity (401) therein; the steam inlet end of the third cavity (401) is in communication with the steam outlet end of the pressure relief valve (221), and the steam outlet end of the third cavity (401) is in communication with the containing area.

2. The cooking apparatus according to claim 1, characterized in that, A first connector (11) is arranged on the side wall of the inner container (10), and the steam inlet end of the first connector (11) is in communication with the steam outlet end of the steam generator (51); The pot body (20) is further provided with a second connector (211), and the steam outlet end of the second connector (211) is in communication with the second cavity (201), and the steam inlet end of the second connector (211) is in communication with the steam outlet end of the first connector (11); The steaming tray (40) is provided with a third connector (411) in communication with the third cavity (401) and a plurality of steam holes (421), the steam inlet end of the third connector (411) is in communication with the steam outlet end of the pressure relief valve (221), and a plurality of steam holes (421) are uniformly arranged in the containing area of the steaming tray (40).

3. The cooking apparatus according to claim 2, characterized in that, The projection of the pressure relief valve (221) on the plane of the steaming tray (40) is located in the central area of the steaming tray (40).

4. The cooking apparatus according to claim 3, characterized in that, The third connector (411) is arranged in the central area of the steaming tray (40), and the projection of the pressure relief valve (221) on the plane of the steaming tray (40) coincides with the third connector (411).

5. The cooking apparatus according to claim 4, characterized in that, The flow area of the third connector (411) is at least the sum of the areas of two steam holes (421).

6. The cooking apparatus according to claim 2, wherein The cooking device further comprises: a first steam inlet pipeline (31) for connecting the steam inlet end of the second connector (211) with the steam outlet end of the first connector (11); a second steam inlet pipeline (32) for connecting the steam inlet end of the third connector (411) with the steam outlet end of the pressure relief valve (221).

7. The cooking apparatus according to claim 2, wherein The pot body (20) comprises a body (21) and a first cover (22) arranged on the body (21); the second connector (211) is arranged on the outer side wall of the body (21); and the pressure relief valve (221) is arranged on the first cover (22). The pot body (20) further comprises a first sealing ring (223) arranged around the circumferential edge of the first cover body (22), and the first sealing ring (223) is used for sealingly connecting the first cover body (22) and the body (21).

8. The cooking apparatus according to claim 7, characterized in that, The first cover body (22) is further provided with a safety valve (222) in communication with the second cavity (201); and the set pressure threshold of the safety valve (222) is greater than or equal to the set pressure threshold of the pressure relief valve (221).

9. The cooking apparatus according to claim 7, wherein The first cover body (22) is provided with at least two lock buckles (224) arranged in a circumferential direction and spaced apart along the circumferential edge of the first cover body (22). The body (21) is provided with at least two lock latches (212) arranged in a circumferential direction and spaced apart along the outer circumferential wall of the body (21), and the lock latches (212) are used for locking with the lock buckles (224).

10. The cooking apparatus according to claim 2, wherein The steaming tray (40) comprises a tray body (41) and a second cover body (42) arranged on the tray body (41); the third joint (411) is arranged on the bottom of the tray body (41); and the steam hole (421) is arranged on the second cover body (42). The steaming tray (40) further comprises a second sealing ring (422) arranged around the side of the second cover body (42) facing the tray body (41), and the second sealing ring (422) is used for sealingly connecting the second cover body (42) and the tray body (41).

11. The cooking apparatus according to claim 10, wherein, The steaming tray (40) further comprises a connecting piece (43) used for detachably connecting the second cover body (42) and the tray body (41).

12. The cooking apparatus according to claim 10, wherein, The side of the second cover body (42) facing the tray body (41) is arranged with a groove (423); and the second sealing ring (422) is arranged in the groove (423).

13. The cooking apparatus according to any one of claims 1-12, wherein, The pot body (20) is arranged on the bottom wall of the inner container (10); The cooking device further comprises a bottom heating pipe (52) arranged on the side of the bottom wall of the inner container (10) away from the pot body (20), and the bottom heating pipe (52) is used for pressure compensation in the second cavity (201).

14. The cooking apparatus according to claim 13, characterized in that, The cooking device further comprises: a temperature sensor (53) used for monitoring the temperature in the second cavity (201); a controller (54) electrically connected with the temperature sensor (53), the steam generator (51) and the bottom heating pipe (52), and the controller (54) is used for controlling the steam output rate of the steam generator (51) and the heating power of the bottom heating pipe (52) based on the temperature in the second cavity (201).

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