A cooking apparatus

Abstract

The application discloses a cooking device, comprising a pot body, the pot body is provided with a heat preservation cover, the heat preservation cover is provided with a heating element, a fan located below the heating element and a plenum chamber located above the heating element, the plenum chamber is provided with a cooking cavity and an air inlet hole communicated with the cooking cavity, a first air duct is formed between the inner wall of the heat preservation cover and the heating element, a second air duct is formed between the outer wall of the plenum chamber and communicated with the first air duct and the air inlet hole, the cooking device further comprises a wind guide ring arranged at the second air duct, the inner wall of the wind guide ring is provided with a plurality of spaced wind guide protrusions, and the wind guide protrusions separate the second air duct into a plurality of wind guide plenum channels. The arrangement of the wind guide ring in the application can guide the hot air, reduce the multi-orientation of the hot air flow, and pressurize the hot air at the second air duct, realize the rapid feeding of the hot air, and improve the thermal efficiency.

Description

Technical Field

[0001] This application belongs to the field of kitchen appliance technology, specifically relating to a cooking device. Background Technology

[0002] Existing cooking appliances, such as air fryers, generally employ three heating methods: top heating, where the heating element and fan are located on the lid for hot air circulation; bottom heating, where the heating element and fan are located in the pot body for hot air circulation; and hybrid heating, where the heating element and fan are located in both the lid and the pot body for hot air circulation. Unlike air fryers where the heating element is on the lid, allowing the hot air to directly reach the food in the basket during downward airflow, bottom heating causes the upward airflow to encounter various "obstacles" such as the insulation cover, inner pot, and frying basket. During this obstacle avoidance process, the airflow direction changes multiple times, and the friction loss gradually increases. This leads to multi-directional hot airflow, resulting in turbulence, increased friction loss leading to reduced energy, and decreased airflow speed. Consequently, the overall cooking efficiency decreases, cooking time is prolonged, or food is unevenly heated and undercooked within the preset cooking time. Summary of the Invention

[0003] This application provides a cooking apparatus to solve at least one of the above-mentioned technical problems.

[0004] The technical solution adopted in this application is as follows:

[0005] A cooking device includes a pot body with a heat-insulating cover. The heat-insulating cover contains a heating element, a fan located below the heating element, and a pressure-boosting cover located above the heating element. The pressure-boosting cover has a cooking chamber and an air inlet communicating with the cooking chamber. A first air duct is formed between the inner wall of the heat-insulating cover and the heating element, and a second air duct is formed between the inner wall of the heat-insulating cover and the outer wall of the pressure-boosting cover, connecting the first air duct and the air inlet. The cooking device also includes a guide ring disposed at the second air duct. The inner wall of the guide ring has multiple spaced-apart guide protrusions that divide the second air duct into multiple air-boosting channels.

[0006] The cooking apparatus described in this application also includes the following additional technical features:

[0007] Multiple air-guiding protrusions are arranged spirally around the central axis of the air-guiding ring so that the airflow forms a spiral airflow when it passes through the air-guiding pressurization channel.

[0008] The air guide protrusion has a fixed end that is fixedly connected to the air guide ring and a free end that is away from the fixed end. The air guide protrusion has a spiral surface that transitions in an arc shape from the bottom of the fixed end to the top of the free end, and the direction of rotation of the spiral surface is the same as the direction of rotation of the fan.

[0009] The lower edge of the free end is flush with or lower than the lower edge of the air inlet; the pressurization shroud includes an open area and a non-open area with the air inlet, and the free end has a contact side that abuts against the non-open area to block the flow of air between two adjacent air guiding pressurization channels.

[0010] The upper part of the air guide ring is provided with a positioning ring portion that extends radially inward and abuts against the outer wall of the pressurization shroud in the circumferential direction. The lower edge of the positioning ring portion is flush with the upper edge of the air inlet.

[0011] The lower edge of the positioning ring and the bottom of the inner wall of the air guide ring have an arc-shaped transition portion, which forms an air guide surface.

[0012] At least a portion of the outer wall of the air guide ring abuts against the inner wall of the insulation cover circumferentially to block airflow from flowing upward through the outer wall of the air guide ring and the inner wall of the insulation cover.

[0013] The pressurization hood includes a bottom wall and a side wall fixed to the bottom wall to form the cooking cavity. The bottom wall is provided with a return air hole communicating with the cooking cavity. The side wall includes an upper side wall and a lower side wall connecting the upper side wall and the bottom wall. The air inlet is disposed on the lower side wall, and the lower side wall is inclined from top to bottom toward the central axis of the cooking cavity relative to the upper side wall.

[0014] The air guide ring, the pressure boosting cover, and the heat insulation cover are each formed independently, and the air guide ring is detachably connected to the pressure boosting cover and / or the heat insulation cover.

[0015] The air guide ring and the pressure booster cover are integrally formed, or the air guide ring and the heat insulation cover are integrally formed.

[0016] Due to the adoption of the above technical solution, the beneficial effects achieved by this application are as follows:

[0017] 1. This application, by adding an air guide ring, can guide the airflow from the first air duct to the air inlet, ensuring its orderly flow towards the air inlet. This reduces turbulence and collision backflow of hot air at the junction of the inner wall of the insulation cover and the pressure booster cover, allowing the hot air to concentrate and flow towards the air inlet, increasing the hot air intake volume and ensuring thermal efficiency. Furthermore, the air guide protrusions within the air guide ring can divide the second air duct into multiple air guide and pressure boosting channels. Compared to existing second air duct structures, the volume of a single air guide and pressure boosting channel is reduced, while the pressure is increased, thereby increasing the gas flow rate and improving the hot air intake efficiency. This allows the hot airflow to efficiently flow into the cooking cavity of the pressure booster cover, improving thermal efficiency and ensuring the food in the cooking cavity is fully heated for better taste.

[0018] From another perspective, the cross-sectional area of ​​a single air inlet is smaller than that of the entire second air duct. This application divides the second air duct into multiple air-guiding and pressurizing channels by using air-guiding protrusions, thereby reducing the difference in cross-sectional area between a single air inlet and a single air-guiding and pressurizing channel. This results in the cross-sectional area of ​​the airflow path gradually decreasing as hot air flows through the first air duct and the air-guiding and pressurizing channel towards the air inlet, reducing noise caused by air disturbance due to sudden pressure changes and improving the user experience.

[0019] 2. In a preferred embodiment of this application, multiple air guide protrusions are spirally arranged around the air guide ring to create a spiral airflow when hot air passes through the air guide pressurization channel. This avoids turbulence caused by collisions, reducing gas noise and friction loss during gas flow. This facilitates rapid hot air flow and energy retention. Furthermore, the spiral arrangement of the air guide protrusions guides the airflow to generate a rotating vortex at the air guide pressurization channel, improving air intake efficiency and facilitating rapid air intake, thus enhancing thermal efficiency. In addition, the hot air flows into the cooking cavity from the air inlet in a rotating vortex manner. It maintains a rotating flow pattern in the initial stage of movement, facilitating rapid and orderly diffusion of hot air within the cooking cavity. Especially the rotating flow at the bottom of the frying basket within the cooking cavity ensures uniform heating of the food, guaranteeing the cooking effect and taste.

[0020] 3. In a preferred embodiment of this application, the air guide protrusion has a spiral surface that transitions in an arc shape from the bottom of its fixed end to the top of its free end, thereby guiding the hot air to flow upward as much as possible to cover the air inlet as much as possible, ensuring the air intake volume of a single air inlet per unit time. Moreover, the rotation direction of the spiral surface is the same as the rotation direction of the fan located below the heating element, so that the hot air flows in the same direction from the first air duct to the second air duct, avoiding the hot air backflow caused by reverse flow, guiding the airflow to flow smoothly according to the preset flow trajectory, forming a rotating vortex, and improving the air intake efficiency.

[0021] Furthermore, the lower edge of the free end of the air guide protrusion is flush with or lower than the lower edge of the air inlet, and the free end of the air guide protrusion has a contact side that abuts against the non-opening area of ​​the pressurization shroud, thereby blocking the flow of air between two adjacent air guide pressurization channels, ensuring the vortex effect of airflow in a single air guide pressurization channel, and reducing gas backflow and friction loss caused by the multi-directionality of cross-regional flow.

[0022] 4. In a preferred embodiment of this application, the upper part of the air guide ring is provided with a positioning ring. The positioning ring abuts against the outer wall of the pressure booster shroud circumferentially, and the lower edge of the positioning ring is flush with the upper edge of the air inlet. This maximizes the air inlet cross-sectional area and increases the air volume, while avoiding turbulence caused by the corners due to the non-flush arrangement of the two parts. Furthermore, this embodiment forms a relatively closed air guiding and pressurizing channel between the air guide protrusion, the positioning ring, and the pressure booster shroud. This ensures that the airflow from the first air duct can only enter the air inlet through the air guiding and pressurizing channel, reducing the probability of airflow movement between adjacent air guiding and pressurizing channels and leakage from the gap between the air guide ring and the pressure booster shroud. This ensures that hot air is concentrated at the air inlet, improving hot air utilization and thus increasing heating efficiency.

[0023] 5. In a preferred embodiment of this application, at least a portion of the outer wall of the air guide ring abuts against the inner wall of the heat insulation cover in the circumferential direction, thereby blocking the upward flow of air through the outer wall of the air guide ring and the inner wall of the heat insulation cover, reducing heat loss, improving heat utilization, and thus improving heating efficiency.

[0024] From another perspective, the outer wall of the air guide ring can abut against the inner wall of the insulation cover, thereby limiting the position of the air guide ring and preventing it from shifting due to radial movement. This ensures the formation position of the air guiding and pressurizing channel and guarantees that the air intake path of the hot air is the preset path.

[0025] 6. In a preferred embodiment of this application, the air inlet is disposed on the lower side wall of the pressure hood, and the lower side wall of the pressure hood is inclined from top to bottom toward the central axis of the cooking cavity relative to the upper side wall of the pressure hood. That is, the air inlet is also arranged obliquely, thereby reducing the turning angle of the airflow when it flows from the air guiding and pressure boosting channel into the air inlet, reducing the wind resistance and backflow at the corner, reducing the probability of turbulence occurring at this point, making the air supply more stable, and after the airflow flows in from the air inlet, it can follow the oblique change of the lower side wall to achieve smooth and even flow, reducing the frictional collision loss along the way after the air is inlet, ensuring the energy of the hot airflow, and improving the hot air circulation efficiency.

[0026] 7. As a preferred embodiment of this application, the air guide ring, the pressure booster and the heat insulation cover are each molded independently, which facilitates their respective processing and helps to improve processing efficiency and product qualification rate. Furthermore, the air guide ring is detachably connected to the pressure booster and / or the heat insulation cover, which makes it convenient for users to clean or wipe the three separately after cooking, thus improving the user experience.

[0027] 8. In a preferred embodiment of this application, the air guide ring and the pressure booster hood are integrally formed, or the air guide ring and the heat insulation hood are integrally formed, thereby reducing the use of accessories and reducing hot air leakage from the assembly gap between the air guide ring and the pressure booster hood, or the assembly gap between the air guide ring and the heat insulation hood, thereby improving the hot air utilization rate and ensuring heating efficiency. Attached Figure Description

[0028] The accompanying drawings, which are included to provide a further understanding of this application and form part of this application, illustrate exemplary embodiments and are used to explain this application, but do not constitute an undue limitation of this application. In the drawings:

[0029] Figure 1 This is a cross-sectional view of one embodiment of the pot body described in this application;

[0030] Figure 2 This is an exploded view of one embodiment of the pot body described in this application;

[0031] Figure 3 This is a cross-sectional view of one embodiment of the pressure shroud, air guide ring, heating element, fan, and insulation shroud described in this application;

[0032] Figure 4 This is a half-sectional view of one embodiment of the pressure shroud, air guide ring, heating element, fan, and insulation shroud described in this application;

[0033] Figure 5 This is a perspective view of one embodiment of the air guide ring described in this application;

[0034] Figure 6 This is a half-sectional view of one embodiment of the air guide ring described in this application;

[0035] Figure 7 This is a perspective view of one embodiment of the pressure shroud described in this application;

[0036] Figure 8 This is a front view of one embodiment of the pressure shroud described in this application;

[0037] Figure 9 This is an assembly perspective view of one embodiment of the pressure booster shroud and the air guide ring described in this application;

[0038] Figure 10 for Figure 9 Enlarged view of part A.

[0039] in,

[0040] 1. Pressure booster shroud; 11. Air inlet; 12. Air outlet; 13. Bottom wall; 14. Lower side wall; 15. Upper side wall; 16. Non-opening area; 17. Fastener.

[0041] 2. Air guide ring, 21. Positioning ring, 22. Air guide protrusion, 221. Fixed end, 222. Free end, 223. Spiral curved surface, 224. Lower edge, 225. Abutting side, 23. Air guide pressurization channel, 24. Arc-shaped transition part, 25. Buckle;

[0042] 3. Heating element;

[0043] 4. Fan;

[0044] 5. Thermal insulation cover;

[0045] 6. Basket burst;

[0046] 7. First air duct. Detailed Implementation

[0047] To more clearly illustrate the overall concept of this application, a detailed explanation is provided below with reference to the accompanying drawings.

[0048] Many specific details are set forth in the following description to provide a thorough understanding of this application. However, this application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of this application is not limited to the specific embodiments disclosed below. It should be noted that, unless otherwise specified, the embodiments of this application and the features thereof can be combined with each other.

[0049] Furthermore, it should be understood in the description of this application that the terms "top", "bottom", "inner", "outer", "axial", "radial", "circumferential", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this application.

[0050] In this application, unless otherwise expressly specified and limited, the terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection, an electrical connection, or a communication connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this application according to the specific circumstances.

[0051] In this application, unless otherwise expressly specified and limited, the "above" or "below" of the second feature can mean that the first and second features are in direct contact, or that the first and second features are in indirect contact through an intermediate medium. In the description of this specification, references to terms such as "an embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of this application. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described can be combined in any suitable manner in one or more embodiments or examples.

[0052] like Figures 1 to 10 As shown, a cooking device includes a pot body with a heat preservation cover 5. The heat preservation cover 5 contains a heating element 3, a fan 4 located below the heating element 3, and a pressure boosting cover 1 located above the heating element 3. The pressure boosting cover 1 has a cooking chamber and an air inlet 11 communicating with the cooking chamber. The inner wall of the heat preservation cover 5 forms a first air duct 7 with the heating element 3, and a second air duct communicating with the first air duct 7 and the air inlet 11 forms with the outer wall of the pressure boosting cover 1. The cooking device also includes an air guide ring 2 located at the second air duct. The inner wall of the air guide ring 2 has a plurality of spaced air guide protrusions 22, which divide the second air duct into a plurality of air guide pressure boosting channels 23.

[0053] The cooking device also includes a pot lid. This application does not specifically limit whether the pot lid is equipped with a heating element and a fan: In one example, the pot lid is not equipped with a heating element and a fan, and the main functional components for hot air circulation come from the heating element 3 and the fan 4 of the pot body, thereby realizing bottom heating; In another example, the pot lid is equipped with a heating element and a fan, thereby realizing a hybrid heating method of top and bottom heating.

[0054] This application does not limit whether the pressure hood 1 can be removed from the pot body. However, in a preferred embodiment of this application, the pressure hood 1 can be removed from the pot body to facilitate cleaning by the user. To further facilitate the support of food, the cooking device can further include a frying basket 6, which can be placed inside the pressure hood 1 for food to be cooked. Furthermore, the cooking device also includes an inner pot that can be removed from the pot body. Unlike the pressure hood 1, which has an air inlet 11, the bottom wall 13 and side walls of the inner pot are not perforated, forming a cooking cavity with an open upper part, so that it can cook rice, soup, etc. That is, when either the pressure hood 1 or the inner pot is placed in the pot body, the cooking device will have different cooking functions. Of course, for cooking appliances with high functional integration, they can be further equipped with two lids (one of which is a regular lid and the other has a pressure-bearing function) or a removable pressure-bearing lid, so that the cooking appliance can have cooking functions such as air frying, regular rice cooking, and pressure cooking.

[0055] This application, by adding an air guide ring 2, can guide the airflow from the first air duct 7 to the air inlet 11, ensuring an orderly flow towards the air inlet 11. This reduces turbulence and collision backflow of hot air at the junction of the inner wall of the insulation cover 5 and the inner wall of the pressure booster 1, allowing the hot air to concentrate and flow towards the air inlet 11, increasing the hot air intake volume and ensuring thermal efficiency. Furthermore, the air guide protrusions 22 within the air guide ring 2 can divide the second air duct into multiple air guide and pressure boosting channels 23. Compared to existing second air duct structures, the volume of a single air guide and pressure boosting channel 23 is reduced, while the pressure is increased, thereby increasing the gas flow rate and improving the hot air intake efficiency. This allows the hot airflow to efficiently flow into the cooking cavity of the pressure booster 1, improving thermal efficiency and ensuring the food in the cooking cavity is fully heated for better taste.

[0056] From another perspective, the cross-sectional area of ​​a single air inlet 11 is smaller than the cross-sectional area of ​​the entire second air duct. This application divides the second air duct into multiple air-guiding and pressurizing channels 23 by using air-guiding protrusions 22, thereby reducing the difference in cross-sectional area between a single air inlet 11 and a single air-guiding and pressurizing channel 23. As hot air flows from the first air duct 7 and the air-guiding and pressurizing channel 23 to the air inlet 11, the cross-sectional area of ​​the airflow path gradually decreases, reducing the noise caused by air disturbance due to sudden pressure changes and improving the user experience.

[0057] In a preferred embodiment of this application, the pressure hood 1 has a receiving portion and a pressure-boosting portion located below the receiving portion and tapering inward. The receiving portion and the pressure-boosting portion are integrally formed, together enclosing a cooking cavity. The receiving portion can be used to hold food or a frying basket, and the pressure-boosting portion tapers inward in a stepped shape, providing accommodating space for the air guide ring 2. Of course, in other embodiments, the receiving portion and the pressure-boosting portion can also be provided separately.

[0058] This application does not limit the number of air inlets 11 covered by one of the aforementioned air guiding and pressurizing channels 23, and at least one air guiding and pressurizing channel 23 is connected to one of the aforementioned air inlets 11. For example... Figure 9 As shown, it provides a specific example of one of the air guiding and pressurizing channels 23 corresponding to two of the air inlets 11.

[0059] As a preferred embodiment of this application, such as Figure 5 , Figure 6 and Figure 9 As shown, multiple air guide protrusions 22 are spirally arranged around the central axis of the air guide ring 2, so that the airflow forms a spiral airflow when passing through the air guide pressurization channel 23, avoiding turbulence caused by collision. This not only reduces gas noise but also reduces friction loss during gas flow, which helps the hot air flow rapidly and retain energy. Furthermore, the spiral arrangement of the air guide protrusions 22 can guide the airflow to generate a rotating vortex at the air guide pressurization channel 23, improving air intake efficiency and facilitating rapid air intake, which helps improve thermal efficiency. In addition, the hot air flows into the cooking cavity from the air inlet 11 in a rotating vortex manner. It can maintain a rotating flow mode in the initial stage of movement, which facilitates the rapid and orderly diffusion of hot air in the cooking cavity. In particular, the rotating flow at the bottom of the frying basket 6 in the cooking cavity can evenly heat the food in the frying basket 6, ensuring the cooking effect and taste of the food.

[0060] As a preferred embodiment of this application, such as Figure 5 and Figure 6 As shown, the air guide protrusion 22 has a fixed end 221 fixedly connected to the air guide ring 2 and a free end 222 away from the fixed end 221. The air guide protrusion 22 has a spiral curved surface 223 that transitions in an arc shape from the bottom of the fixed end 221 to the top of the free end 222. On the one hand, the spiral curved surface 223 structure of the air guide protrusion 22 itself can conform to and combine with the spiral arrangement of each air guide protrusion 22 on the air guide ring 2. In addition to ensuring that the overall airflow at the second air duct is spirally fed in the general direction, the spiral curved surface 223 further realizes the small spiral airflow of the individual air guide pressurization channel 23, further ensuring the spiral air intake effect. Moreover, the spiral curved surface 223 transitions in an arc shape from the bottom of the fixed end 221 to the top of the free end 222, thereby forming an upward slope on the spiral curved surface 223, realizing the guidance of hot air to flow upward as much as possible to cover the air inlet 11 as much as possible, and ensuring the air intake volume of a single air inlet 11 per unit time.

[0061] Furthermore, the spiral surface 223 rotates in the same direction as the fan 4, so that the hot air flows in the same direction from the first air duct 7 to the second air duct, avoiding the hot air backflow caused by reverse flow, guiding the airflow to flow smoothly according to the preset flow trajectory, forming a rotating vortex, and improving the air intake efficiency.

[0062] As a preferred embodiment of this implementation, such as Figure 5 , Figure 7-10 As shown, the pressurization shroud 1 includes an open area with the air inlet 11 and a non-open area 16. The free end 222 has an abutting side 225 that abuts against the non-open area 16 to block the flow of air between two adjacent air-guiding pressurization channels 23. This can block the flow of air between two adjacent air-guiding pressurization channels 23, ensure the vortex effect of airflow in a single air-guiding pressurization channel 23, and reduce gas backflow and friction loss caused by the multi-directionality of cross-regional flow.

[0063] This embodiment does not limit the specific abutment position between the free end 222 and the non-opening area 16. As a preferred example under this embodiment, for instance... Figure 6 , Figure 9 and Figure 10 As shown, for ease of description, two adjacent air-guiding and pressurizing channels 23 are defined as the first pressurizing channel and the second pressurizing channel. The free end 222 of the air-guiding protrusion 22 has a first side facing the first pressurizing channel and a second side facing away from the first pressurizing channel and towards the second pressurizing channel. The first side abuts against the non-opening area 16 of the pressurizing shroud 1 and is flush with the side edge of the air inlet 11 that is close to the first side and communicates with the first pressurizing channel. The second side abuts against the non-opening area 16 of the pressurizing shroud 1 and is far away from the air inlet 11 in the second pressurizing channel, thereby extending the circumferential length of the spiral surface 223 as much as possible, increasing the spiral lead, making the airflow in the air-guiding and pressurizing channel 23 smoother and more unobstructed, reducing the multi-directional collision of hot air at the free end 222 and the air inlet 11, thereby reducing the probability of turbulence occurring here.

[0064] As a preferred example in this embodiment, such as Figure 9 and Figure 10 As shown, the lower edge 224 of the free end 222 is flush with or lower than the lower edge of the air inlet 11, thereby maximizing the coverage of the air inlet 11 by the air guiding and pressurizing channel 23, ensuring air intake effect, and improving hot air utilization.

[0065] As a preferred embodiment of this application, such as Figures 3 to 10As shown, the upper part of the air guide ring 2 is provided with a positioning ring portion 21 that extends radially inward and abuts against the outer wall of the pressure boosting shroud 1 circumferentially. The lower edge of the positioning ring portion 21 is flush with the upper edge of the air inlet 11. On the one hand, this can maximize the air intake cross-sectional area of ​​the air inlet 11 and increase the air intake volume; on the other hand, it avoids the turbulence problem caused by the corner due to the non-flush setting of the two. Moreover, the positioning ring portion 21 is set to abut against the outer wall of the pressure boosting shroud 1 so that the air guide protrusion 22, the positioning ring portion 21 and the pressure boosting shroud 1 form a relatively closed air guide and pressure boosting channel 23. This allows the airflow from the first air duct 7 to enter the air inlet 11 only through the air guide and pressure boosting channel 23, thereby reducing the probability of airflow movement between adjacent air guide and pressure boosting channels 23 and leakage from the fit gap between the air guide ring 2 and the pressure boosting shroud 1. This ensures that hot air is concentrated and supplied to the air inlet 11, improving the hot air utilization rate and thus improving the heating efficiency. Furthermore, in the technical solution of separately forming the air guide ring 2 and the pressure shroud 1, this embodiment sets the positioning ring 21 to abut against the outer wall of the pressure shroud 1, which can provide conditions for the abutment and sealing between the positioning ring 21 and the outer wall of the pressure shroud 1, and prevent the hot air entering the air guide and pressure channel 23 from flowing upward through the fitting gap between the positioning ring 21 and the pressure shroud 1 and causing leakage, thereby improving the hot air utilization efficiency.

[0066] Furthermore, such as Figure 3 and Figure 4 As shown, there is an arc-shaped transition portion 24 between the lower edge of the positioning ring portion 21 and the bottom of the inner wall of the air guide ring 2. The arc-shaped transition portion 24 forms an air guide surface, thereby guiding the hot air and facilitating the smooth flow of the hot air.

[0067] As a preferred embodiment of this application, such as Figure 3 and Figure 4 As shown, at least a portion of the outer wall of the air guide ring 2 abuts against the inner wall of the heat insulation cover 5 in the circumferential direction to block the airflow from flowing upward through the outer wall of the air guide ring 2 and the inner wall of the heat insulation cover 5, thereby reducing heat loss, improving heat utilization, and thus improving heating efficiency.

[0068] From another perspective, the outer wall of the air guide ring 2 can abut against the inner wall of the heat insulation cover 5, thereby limiting the position of the air guide ring 2 and preventing it from shifting due to radial movement. This ensures the formation position of the air guide pressurization channel 23 and guarantees that the air intake path of the hot air is the preset path.

[0069] In a preferred embodiment of this invention, the lower edge of the outer wall of the air guide ring 2 abuts against the inner wall of the insulation cover 5 circumferentially, thereby blocking airflow from the root of the air guide ring 2 and guiding it between the outer wall of the air guide ring 2 and the inner wall of the insulation cover 5, minimizing hot air leakage and loss. Furthermore, the outer wall of the air guide ring 2 can form a circumferential abutment against the inner wall of the insulation cover 5, creating a support point at this location and reducing stress concentration at other support points.

[0070] like Figures 1 to 4 , Figure 7 and Figure 8 As shown, the pressurization hood 1 includes a bottom wall 13 and side walls fixedly connected to the bottom wall 13 to form the cooking cavity. The bottom wall 13 is provided with a return air hole 12 communicating with the cooking cavity. The hot air generated by the heating element 3 flows from the first air duct 7 to the air guiding and pressurizing channel 23 under the drive of the fan 4, and enters the cooking cavity through the air inlet 11 to heat the food in the cooking cavity. After heat exchange by convection, the hot air flows downward and returns through the return air hole 12 to form a hot air circulation.

[0071] like Figure 7 and Figure 8 As shown, the sidewall includes an upper sidewall 15 and a lower sidewall 14 connecting the upper sidewall 15 and the bottom wall 13. The air inlet 11 is disposed on the lower sidewall 14. In a preferred embodiment of this application, the lower sidewall 14 is inclined from top to bottom toward the central axis of the cooking cavity relative to the upper sidewall 15. That is, the air inlet 11 is also arranged obliquely, thereby reducing the turning angle of the airflow when flowing from the air guiding and pressurizing channel 23 into the air inlet 11, reducing the wind resistance and backflow at the corner, reducing the probability of turbulence at this point, making the air supply more stable, and after the airflow flows in from the air inlet 11, it can follow the oblique change of the lower sidewall 14 to achieve smooth and even flow, reducing the frictional resistance loss caused by the air intake, ensuring the energy of the hot airflow, and improving the hot air circulation efficiency.

[0072] In this embodiment, the upper sidewall 15 forms a receiving portion, and the lower sidewall 14 and bottom wall 13 form a pressurizing portion, with the receiving portion and the pressurizing portion integrally formed. Of course, in other embodiments, the receiving portion and the pressurizing portion may also be separately formed.

[0073] This application does not limit the positioning method of the air guide ring 2, which can be any of the following embodiments:

[0074] Implementation Method 1: The air guide ring 2, the pressure booster shroud 1, and the heat insulation shroud 5 are each formed independently, and then assembled. As for the assembly method, this implementation method is not specifically limited, and it can adopt any of the following embodiments:

[0075] Example 1: The air guide ring 2 is detachably installed on the pressure booster shroud 1, and the method of detachable connection between the two is not limited: in one example, such as Figures 5 to 9 As shown, the pressure-boosting cover 1 is provided with a fastening position 17, and the upper end face of the positioning ring portion 21 of the air guide ring 2 is provided with a buckle 25 adapted to the fastening position 17. The pressure-boosting cover 1 is fixed to the pressure-boosting cover 1 by the snap-fit ​​between the buckle 25 and the fastening position 17. When the pressure-boosting cover 1 can be removed from the pot, the air guide ring 2 can be removed and placed simultaneously to facilitate cleaning of both by the user. Furthermore, the bottom of the air guide ring 2 forms a support ring surface to provide stable support for both when the pressure-boosting cover 1 and the air guide ring 2 are removed. Of course, the pressure-boosting cover 1 and the air guide ring 2 can also adopt other detachable connection methods, such as screw connection, magnetic engagement, or plug-in limiting, etc.

[0076] Example 2: The air guide ring 2 is detachably installed on the heat insulation cover 5. The detachable connection between the two is not limited, and it can adopt or refer to the connection method between the pressure booster cover 1 and the air guide ring 2 described above.

[0077] Example 3: The air guide ring 2 is clamped and fixed between the pressure boosting cover 1 and the heat insulation cover 5. Specifically, the pressure boosting cover 1 has an upper pressing end face for pressing the air guide ring 2, and the inner wall of the heat insulation cover 5 is formed with a support platform for supporting the air guide ring 2. The air guide ring 2 is clamped and fixed between the upper pressing end face and the support platform.

[0078] Example 4: The air guide ring 2 is fixed to the pressure shroud 1 or the heat insulation shroud 5 by non-removable means such as welding or gluing.

[0079] Implementation Method 2: The air guide ring 2 and the pressure shroud 1 are integrally formed. This not only reduces the use of accessories and assembly steps, but also avoids the occurrence of a gap between the positioning ring 21 and the pressure shroud 1 compared to the method of assembling them separately. This prevents hot air from leaking out of the gap between the two parts, thus maximizing the flow of hot air into the air inlet 11 and avoiding the waste of hot air.

[0080] Implementation Method 3: The air guide ring 2 and the heat insulation cover 5 are integrally formed, reducing the use of accessories and assembly steps. Compared with separate forming methods, this avoids gaps between the outer wall of the air guide ring 2 and the inner wall of the heat insulation cover 5, preventing hot air from flowing upwards through these gaps and avoiding waste. Furthermore, this method allows the air guide ring 2 to support the pressure cover 1, ensuring its stability when placed inside the pot.

[0081] For any parts not mentioned in this application, existing technologies may be used or referenced.

[0082] The various embodiments in this specification are described in a progressive manner. The same or similar parts between the various embodiments can be referred to each other. Each embodiment focuses on describing the differences from other embodiments.

[0083] The above description is merely an embodiment of this application and is not intended to limit the scope of this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the scope of the claims of this application.

Claims

1. A cooking apparatus, comprising a pot body, the pot body having a heat-insulating cover, the heat-insulating cover having a heating element, a fan located below the heating element, and a pressure-boosting cover located above the heating element, the pressure-boosting cover having a cooking chamber and an air inlet communicating with the cooking chamber, characterized in that, The inner wall of the heat insulation cover forms a first air duct with the heating element and a second air duct connecting the first air duct and the air inlet hole with the outer wall of the pressure boosting cover. The cooking device also includes an air guide ring disposed at the second air duct. The inner wall of the air guide ring is provided with a plurality of spaced air guide protrusions, which divide the second air duct into a plurality of air guide pressure boosting channels. Multiple air-guiding protrusions are arranged spirally around the central axis of the air-guiding ring so that the airflow forms a spiral airflow when it passes through the air-guiding pressurization channel.

2. The cooking apparatus according to claim 1, characterized in that, The air guide protrusion has a fixed end that is fixedly connected to the air guide ring and a free end that is away from the fixed end. The air guide protrusion has a spiral surface that transitions in an arc shape from the bottom of the fixed end to the top of the free end, and the direction of rotation of the spiral surface is the same as the direction of rotation of the fan.

3. A cooking apparatus according to claim 2, characterized in that, The lower edge of the free end is flush with or lower than the lower edge of the air inlet. The pressurization shroud includes an open area with the air inlet and a non-open area. The free end has a contact side that abuts against the non-open area to block the flow of air between two adjacent air-guiding pressurization channels.

4. A cooking apparatus according to any one of claims 1 to 3, characterized in that, The upper part of the air guide ring is provided with a positioning ring portion that extends radially inward and abuts against the outer wall of the pressurization shroud in the circumferential direction. The lower edge of the positioning ring portion is flush with the upper edge of the air inlet.

5. A cooking apparatus according to claim 4, characterized in that, The lower edge of the positioning ring and the bottom of the inner wall of the air guide ring have an arc-shaped transition portion, which forms an air guide surface.

6. A cooking apparatus according to claim 1, characterized in that, At least a portion of the outer wall of the air guide ring abuts against the inner wall of the insulation cover circumferentially to block airflow from flowing upward through the outer wall of the air guide ring and the inner wall of the insulation cover.

7. A cooking apparatus according to claim 1, characterized in that, The pressurization hood includes a bottom wall and a side wall fixed to the bottom wall to form the cooking cavity. The bottom wall is provided with a return air hole communicating with the cooking cavity. The side wall includes an upper side wall and a lower side wall connecting the upper side wall and the bottom wall. The air inlet is disposed on the lower side wall, and the lower side wall is inclined from top to bottom toward the central axis of the cooking cavity relative to the upper side wall.

8. A cooking apparatus according to any one of claims 1 to 3, 6 or 7, characterized in that, The air guide ring, the pressure boosting cover, and the heat insulation cover are each formed independently, and the air guide ring is detachably connected to the pressure boosting cover and / or the heat insulation cover.

9. A cooking apparatus according to any one of claims 1 to 3, 6 or 7, characterized in that, The air guide ring and the pressure booster cover are integrally formed, or the air guide ring and the heat insulation cover are integrally formed.

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