Cooking equipment with double-circulation air ducts

Abstract

The utility model relates to the technical field of cooking utensils, and discloses a cooking device with a double-circulation air duct, which comprises a cooking main body, an outer pot is arranged in the cooking main body, a cold air duct communicated with the outside is formed between the outer pot and the cooking main body, the outer pot is provided with an accommodating cavity, and the accommodating cavity is communicated with the outer pot. The accommodating cavity is used for accommodating a frying pan or a stewpot; a hot air duct is formed between the fryer or stewpot and the outer pot; a heating piece is arranged at the hot air channel, and airflow in the hot air channel flows through the heating piece; a fan blade assembly is mounted on the cooking main body, and the fan blade assembly comprises heat dissipation fan blades and heat circulation fan blades; the cooling fan blades are used for discharging redundant heat in the cold air duct; the heat circulation fan blades are used for enabling airflow in the hot air channel to be communicated and circulate between the fryer and the hot air channel or to flow between the stewpot and the outer pot. The utility model has the advantages of double circulation air ducts and capability of dynamically cooling and radiating the equipment structure.

Description

Technical Field

[0001] The utility model relates to the technical field of cooking utensils, and in particular to a cooking device with a double-circulation air duct. Background Art

[0002] The air fryer mainly uses air to replace the hot oil in the frying pan, so that the food to be cooked gradually becomes cooked; at the same time, the hot air blows away the moisture on the surface of the food, making the ingredients achieve an effect similar to frying. The basic working principle of the air fryer is "high-speed air circulation technology". It generates hot air by heating the heating tube inside the machine at high temperature, and then uses a fan to blow the high-temperature air into the pot to heat the food, so that the hot air circulates in a closed space, and uses the fat of the food itself to fry the food, thereby dehydrating the food and making the surface golden and crispy, achieving the effect of frying.

[0003] In actual use environment, especially under long-term operation, the internal structure of the equipment is easily heated up, which may cause unnecessary deformation or abnormal conditions such as excessive surface temperature of the equipment structure in severe cases. Utility Model Content

[0004] The utility model provides a cooking device with a double-circulation air duct, which is particularly capable of dynamically cooling and dissipating heat for the device structure.

[0005] In order to achieve the above purpose, the utility model adopts the following technical solutions:

[0006] A cooking device with a double-circulation air duct comprises a cooking body, an outer pot is installed in the cooking body, a cold air duct connected to the outside is formed between the outer pot and the cooking body, the outer pot has a accommodating cavity, the accommodating cavity is used to place a frying pot or a stew pot; a hot air duct is formed between the frying pot or the stew pot and the outer pot; a heating element is provided at the hot air duct, and the airflow in the hot air duct flows through the heating element; a fan blade assembly is installed on the cooking body, and the fan blade assembly comprises a heat dissipation fan blade and a heat circulation fan blade; the heat dissipation fan blade is used to discharge excess heat in the cold air duct; the heat circulation fan blade is used to make the airflow in the hot air duct circulate between the frying pot and the hot air duct or flow between the stew pot and the outer pot.

[0007] The principles and advantages of this solution are as follows: by placing a fryer or a stew pot in the accommodating cavity, different cooking needs can be met and the application range is wide; by arranging a cold air duct between the outer pot and the cooking body, and making the cold air duct connected with the outside of the cooking body, it is convenient to discharge excess heat through the cold air duct under the action of the heat dissipation fan blades, and the flow path of the airflow can be guided, so that the high-temperature airflow is not easy to be retained, thereby reducing the temperature of the side wall of the cooking body; by arranging a hot air duct between the fryer or the stew pot and the outer pot, and under the joint action of the heat circulation fan blades and the heating element, it is convenient to realize the corresponding cooking of the food in the fryer or the stew pot.

[0008] Preferably, as an improvement, the heat dissipation fan blades are arranged in the cold air duct, and the heat circulation fan blades are arranged in the hot air duct; a driving member is provided on the cooking body, and the driving member is used to drive the heat dissipation fan blades and the heat circulation fan blades to rotate.

[0009] Beneficial effect: The above technical solution is adopted to facilitate the rotation of the heat dissipation fan blades and the heat circulation fan blades through the driving parts; and the heat dissipation fan blades and the heat circulation fan blades are reasonably arranged, so as to generate airflow in the cold air duct or the hot air duct relatively independently.

[0010] Preferably, as an improvement, the bottom of the cooking body is provided with an air inlet, and the side wall of the cooking body is provided with an air outlet; the heat dissipation fan blades guide the gas from the air inlet, and discharge part of the gas from the air outlet along the cold air duct.

[0011] Beneficial effect: The above technical solution is adopted, which not only facilitates the flow of air, but also facilitates the discharge of excess heat through the cold air duct, so that the high-temperature airflow is not easily retained, thereby reducing the temperature of the side wall of the cooking body, and also helps to reduce the temperature around the use scene, further improving the overall cooling effect.

[0012] Preferably, as an improvement, the outer pot is detachably connected to a wind hood, the heat circulation fan blades are located in the wind hood, the wind hood has exhaust holes, and the exhaust holes are connected to the hot air duct.

[0013] Beneficial effect: By arranging the exhaust holes on the wind cover, it is convenient to guide the airflow so that the airflow flows laterally into the hot air duct through the exhaust holes.

[0014] Preferably, as an improvement, an air inlet hole is provided on the fryer, and the airflow in the hot air duct flows into the fryer through the air inlet hole.

[0015] Beneficial effect: The above technical solution is adopted to facilitate high-temperature airflow to flow into the fryer through the air inlet hole, thereby cooking the food in the fryer.

[0016] Preferably, as an improvement, a ventilation hole is provided at the bottom of the fryer, and the air cover has an outwardly protruding limiting portion, the limiting portion is adapted to the ventilation hole, and a guide hole is provided on the limiting portion.

[0017] Beneficial effects: The above scheme is conducive to the airflow in the fryer to flow back to the wind cover along the ventilation holes and guide holes, thereby forming a relatively closed or complete cycle, which not only improves the utilization rate of heat, but also allows the airflow in the fryer to circulate continuously, which helps to reduce the occurrence of uneven heating of food.

[0018] Preferably, as an improvement, a support is provided in the fryer, and a grill and / or a sundries tray is detachably connected to the support.

[0019] Beneficial effects: The above scheme makes it easy to install or place a grill or a sundry tray according to actual needs and in combination with the ingredients to be cooked, thereby increasing the contact area between air and food and facilitating the collection of food residues or grease.

[0020] Preferably, as an improvement, the support member has a support groove, and the edge of the grill can be supported at the corresponding support groove.

[0021] Beneficial effects: By adopting the above solution, the grill is installed on the support member through the cooperation between the grill edge and the support groove, that is, the grill is installed in the fryer.

[0022] Preferably, as an improvement, the support member has a clamping portion, the debris tray is provided with a clamping hole, and the clamping hole is matched with the clamping portion.

[0023] Beneficial effects: The above solution is advantageous for installing the debris tray on the support member through the cooperation between the clamping portion and the clamping hole, that is, installing the debris tray in the fryer.

[0024] Preferably, as an improvement, there is a gap between the edge of the debris tray and the fryer.

[0025] Beneficial effect: The airflow in the fryer can flow back to the air cover along the paths of the gaps, ventilation holes and guide holes, thereby forming a relatively closed or complete cycle, further improving the utilization rate of heat, and also allowing the airflow in the fryer to circulate continuously, further reducing the occurrence of uneven heating of food. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 A schematic diagram of a cooking device with a double circulation air duct provided by the utility model.

[0027] Figure 2A schematic diagram of a cooking device with a dual-circulation air duct from another perspective.

[0028] Figure 3 It is a cross-sectional schematic diagram of the utility model.

[0029] Figure 4 It is a schematic diagram of a fryer in the utility model.

[0030] Figure 5 It is a schematic diagram of another viewing angle of the fryer in the utility model.

[0031] Figure 6 It is a cross-sectional schematic diagram and a schematic diagram of the airflow movement path of the utility model.

[0032] Figure 7 It is a schematic diagram of the stroke shield of the present invention.

[0033] Figure 8 This is a schematic diagram of the connection between the debris tray and the fryer.

[0034] Fig. 9 Schematic diagram of the connection between the grill, the sundry tray and the support.

[0035] Fig.10 It is a schematic diagram of the support member in the utility model.

[0036] Fig.11 A schematic diagram showing the placement of a stew pot in a cooking device. DETAILED DESCRIPTION

[0037] The following is further described in detail through specific implementation methods:

[0038] The symbols in the drawings of the specification include:

[0039] 100, cooking body; 101, cold air duct; 102, hot air duct; 103, air inlet; 104, air outlet; 110, outer pot; 120, fryer; 121, air inlet hole; 122, ventilation hole; 130, stew pot; 140, heating element; 150, cover; 160, wind hood; 161, exhaust hole; 162, connecting ear; 163, limiting part; 164, guide hole; 170, supporting part; 171, supporting groove; 172, clamping part; 180, grill; 181, inner notch; 190, sundries tray; 200, fan blade assembly; 210, heat dissipation fan blade; 220, heat circulation fan blade; 300, driving part.

[0040] This embodiment is basically as shown in the attached Figure 1 -Attached Fig.11 As shown:

[0041] A cooking device with a double-circulation air duct includes a cooking body 100, an outer pot 110 is installed in the cooking body 100, a cold air duct 101 connected to the outside is formed between the outer pot 110 and the cooking body 100, the outer pot 110 has a accommodating cavity, the accommodating cavity is used to place a frying pot 120 or a stew pot 130, and the cooking body 100 is covered with a cover 150.

[0042] In this embodiment, a cold air passage 101 is formed between the outer wall of the outer pot 110 and the inner wall of the cooking body 100 .

[0043] In a specific usage environment, the fryer 120 or the stew pot 130 can be selected according to actual needs to meet different cooking needs. In this embodiment, the cooking device is an air fryer 120 for specific explanation.

[0044] A hot air duct 102 is formed between the frying pot 120 or the stew pot 130 and the outer pot 110 . Specifically, a hot air duct 102 is formed between the outer wall of the frying pot 120 or the stew pot 130 and the inner wall of the outer pot 110 .

[0045] A heating element 140 is disposed at the hot air duct 102 , and the airflow in the hot air duct 102 flows through the heating element 140 , that is, the heating element 140 is used to heat the airflow in the hot air duct 102 .

[0046] In the above solution, the heating element 140 is preferably a heating tube, and the heating element 140 is installed on the inner wall of the outer pot 110 in an annular shape as a whole, so that the fryer 120 or the stew pot 130 can be placed in the outer pot 110.

[0047] The cooking body 100 is provided with a fan assembly 200, and specifically, the fan assembly 200 includes a heat dissipation fan blade 210 and a heat circulation fan blade 220. The heat dissipation fan blade 210 is used to discharge the excess heat in the cold air duct 101; the heat circulation fan blade 220 is used to make the airflow in the hot air duct 102 circulate between the frying pot 120 and the hot air duct 102 or flow between the stew pot 130 and the outer pot 110.

[0048] Specifically, the heat dissipation blades 210 are arranged in the cold air duct 101, and the heat circulation blades 220 are arranged in the hot air duct 102; a driving member 300 is provided on the cooking body 100, and the driving member 300 is used to drive the heat dissipation blades 210 and the heat circulation blades 220 to rotate. Preferably, the driving member 300 is a driving motor, and the heat dissipation blades 210 and the heat circulation blades 220 are installed on the output shaft of the driving motor, and relatively, the heat circulation blades 220 are located above the heat dissipation blades 210, that is, the output shaft of the motor passes through the bottom wall of the outer pot 110, so that the heat dissipation blades 210 and the heat circulation blades 220 can be driven to rotate synchronously by the driving motor, so as to generate airflow in the cold air duct 101 or the hot air duct 102 relatively independently.

[0049] The cooking body 100 has a plurality of air inlets 103 at the bottom and a plurality of air outlets 104 on the side wall; the heat dissipation fan blades 210 guide the gas from the air inlets 103 and discharge part of the gas from the air outlets 104 along the cold air duct 101, that is, the airflow generated by the rotation of the heat dissipation fan blades 210 discharges part of the heat located on the cold air duct 101 and the outer wall of the outer pot 110 from the air outlets 104 to the outside of the air fryer 120.

[0050] The outer pot 110 is detachably connected to a hood 160 , and the heat circulation fan blades 220 are located in the hood 160 . The hood 160 has exhaust holes 161 , and the exhaust holes 161 are communicated with the hot air duct 102 . Specifically, a side wall of the hood 160 is provided with a plurality of exhaust holes 161 along the circumference.

[0051] In the above solution, the air cover 160 has a connecting ear 162. When installing, the air cover 160 is installed on the bottom of the accommodating cavity of the outer pot 110 by using matching screws.

[0052] The fryer 120 is provided with an air inlet hole 121 , and the airflow in the hot air duct 102 flows into the fryer 120 through the air inlet hole 121 . In the present embodiment, a plurality of air inlet holes 121 are provided on the side wall of the fryer 120 near the top.

[0053] The bottom of the frying pot 120 is provided with a ventilation hole 122, and the air cover 160 has an outwardly protruding limiting portion 163, which is matched with the ventilation hole 122, and a guide hole 164 is provided on the limiting portion 163. The airflow in the frying pot 120 flows back to the air cover 160 along the ventilation hole 122 and the guide hole 164, thereby forming a relatively closed or complete cycle, which not only improves the utilization rate of heat, but also allows the airflow in the frying pot 120 to circulate continuously, which helps to reduce the occurrence of uneven heating of food; and when the frying pot 120 is placed in the outer pot 110, the limiting portion 163 cooperates with the ventilation hole 122, thereby playing a limiting role on the frying pot 120, and improving the placement stability of the frying pot 120.

[0054] In order to adapt and install the grill 180 or the sundry tray 190 according to actual needs and the actual situation of cooking ingredients, in this embodiment, a support member 170 is provided in the fryer 120, and the grill 180 and / or the sundry tray 190 is detachably connected to the support member 170.

[0055] Specifically, a support groove 171 is provided on one side of the support member 170, and the edge of the grill 180 can be supported at the corresponding support groove 171. In this embodiment, the number of the support members 170 is preferably four, and the edge of the grill 180 has an inner notch 181 to facilitate matching and installation with the corresponding support groove 171.

[0056] In order to facilitate the installation of the debris tray 190, the support 170 is provided with a clamping portion 172, which is located below the support groove 171. The debris tray 190 is provided with a clamping hole (not marked in the figure), which is matched with the clamping portion 172. When the grill 180 and the debris tray 190 are both installed on the support 170, the grill 180 is located above the debris tray 190. The grill 180 not only increases the contact area between air and food, but also makes it easier for the debris tray 190 to collect food residues or grease.

[0057] In order to further improve the air circulation in the fryer 120, in the above technical solution, a gap is provided between the edge of the debris tray 190 and the fryer 120, so that the airflow in the fryer 120 can flow back to the air cover 160 along the path of the gap, the ventilation holes 122, and the guide holes 164, thereby forming a relatively closed or complete cycle, further improving the utilization rate of heat, and also allowing the airflow in the fryer 120 to circulate continuously, further reducing the occurrence of uneven heating of food.

[0058] During specific use, the driving member 300 drives the heat dissipation fan blades 210 and the heat circulation fan blades 220 to rotate synchronously. The air flow path generated by the heat dissipation fan blades 210 is the bottom of the cooking equipment, the cold air duct 101, and the air outlet 104, thereby discharging part of the heat located on the cold air duct 101 and the outer wall of the outer pot 110 from the air outlet 104 to the outside of the air fryer 120.

[0059] When a frying pan 120 is placed in the outer pot 110, the airflow path generated by the heat circulation fan blades 220 is the inside of the wind cover 160, the hot air duct 102, the heating element 140, the air inlet 121, the gap, the ventilation hole 122, the guide hole 164, and the inside of the wind cover 160, thereby forming a relatively closed or complete cycle; when a stew pot 130 is placed in the outer pot 110, the airflow path generated by the heat circulation fan blades 220 is the inside of the wind cover 160, the hot air duct 102, and the heating element 140, and the airflow continuously flows in the hot air duct 102 to increase the temperature of the stew pot 130.

[0060] It should be noted that in the solution of this embodiment, other internal structures of the cooking device and its corresponding control structure are existing technologies, and the detailed structure and principle will not be explained here.

[0061] The above is only an embodiment of the utility model, and the common knowledge such as the known specific technical solutions and / or characteristics in the solution is not described in detail here. It should be pointed out that for those skilled in the art, without departing from the technical solution of the utility model, several deformations and improvements can be made, which should also be regarded as the protection scope of the utility model, and these will not affect the effect of the implementation of the utility model and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.

Claims

1. A cooking device with a double circulation air duct, comprising a cooking body (100), characterized in that: An outer pot (110) is installed in the cooking body (100); a cold air duct (101) communicating with the outside is formed between the outer pot (110) and the cooking body (100); the outer pot (110) has a receiving cavity, and the receiving cavity is used to place a frying pot (120) or a stew pot (130); a hot air duct (102) is formed between the frying pot (120) or the stew pot (130) and the outer pot (110); A heating element (140) is provided at the hot air duct (102), and the airflow in the hot air duct (102) flows through the heating element (140); The cooking body (100) is provided with a fan blade assembly (200), wherein the fan blade assembly (200) comprises a heat dissipation fan blade (210) and a heat circulation fan blade (220); The heat dissipation fan blades (210) are used to discharge excess heat in the cold air duct (101); and the heat circulation fan blades (220) are used to allow the airflow in the hot air duct (102) to circulate between the fryer (120) and the hot air duct (102) or to flow between the stew pot (130) and the outer pot (110).

2. The cooking device with double circulation air duct according to claim 1, characterized in that: The heat dissipation fan blades (210) are arranged in the cold air duct (101), and the heat circulation fan blades (220) are arranged in the hot air duct (102); a driving member (300) is provided on the cooking body (100), and the driving member (300) is used to drive the heat dissipation fan blades (210) and the heat circulation fan blades (220) to rotate.

3. The cooking device with double circulation air duct according to claim 2, characterized in that: The bottom of the cooking body (100) is provided with an air inlet (103), and the side wall of the cooking body (100) is provided with an air outlet (104); the heat dissipation fan blades (210) guide gas from the air inlet (103) and discharge part of the gas from the air outlet (104) along the cold air duct (101).

4. The cooking device with double circulation air duct according to claim 1, characterized in that: The outer pot (110) is detachably connected to a wind cover (160), the heat circulation fan blade (220) is located in the wind cover (160), the wind cover (160) has an exhaust hole (161), and the exhaust hole (161) is communicated with the hot air duct (102).

5. The cooking device with double circulation air duct according to claim 4, characterized in that: The frying pot (120) is provided with an air inlet hole (121), and the airflow in the hot air duct (102) flows into the frying pot (120) through the air inlet hole (121).

6. The cooking device with double circulation air duct according to claim 5, characterized in that: The bottom of the frying pan (120) is provided with a ventilation hole (122); the air cover (160) has an outwardly protruding limiting portion (163); the limiting portion (163) is adapted to the ventilation hole (122); and a guide hole (164) is provided on the limiting portion (163).

7. The cooking device with double circulation air duct according to claim 1, characterized in that: A support member (170) is provided in the frying pan (120), and a grill (180) and / or a sundries tray (190) is detachably connected to the support member (170).

8. The cooking device with double circulation air duct according to claim 7, characterized in that: The support member (170) is provided with a support groove (171), and the edge of the grill (180) can be supported at the corresponding support groove (171).

9. The cooking device with double circulation air duct according to claim 7, characterized in that: The support member (170) is provided with a clamping portion (172), and the debris tray (190) is provided with a clamping hole, the clamping hole being adapted to the clamping portion (172).

10. The cooking device with double circulation air duct according to claim 7, characterized in that: There is a gap between the edge of the debris tray (190) and the fryer (120).

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