A cooking appliance, a cooking all-in-one machine, and an integrated stove

Abstract

This invention relates to a cooking apparatus, a cooking all-in-one appliance, and an integrated stove, comprising: an inner pot with an opening; an air inlet located on a first side wall of the inner pot; a first fan blade installed in the inner pot and opposite to the first side wall, used to drive gas into the inner pot through the air inlet; and a flow-retarding chamber having a flow-retarding inlet and a flow-retarding outlet, wherein the flow-retarding inlet communicates with the outside, and the flow-retarding outlet communicates with the air inlet through a first fluid channel; and the airflow velocity in the first fluid channel is less than or equal to the airflow velocity in the flow-retarding chamber, and both are less than the airflow velocity at the flow-retarding inlet. This invention enables strong drafting of the inner pot, reduces the impact on the uniformity of the internal temperature field of the inner pot, and avoids the aerodynamic noise problem inside the inner pot caused by opening and closing the door during cooking.

Description

Technical Field

[0001] This invention relates to the field of cooking appliances, and more particularly to a cooking appliance, a cooking all-in-one machine, and an integrated stove. Background Technology

[0002] Ovens, steam ovens, and other cooking appliances with baking functions have a hot air blower installed at the back of their inner cavity. A hot air baffle is located on the rear side of the inner cavity, forming a hot air chamber with the back panel of the inner cavity. The fan blades of the hot air blower are located in this hot air chamber, and heating elements are arranged around the outer periphery of the fan blades. During operation, under the action of the fan blades, gas in the inner cavity of the inner cavity enters the hot air chamber through the air inlet on the hot air baffle. After being heated in the hot air chamber, the gas flows back into the inner cavity under the centrifugal force of the fan blades, thus creating a hot air circulation within the inner cavity and heating the food inside.

[0003] Furthermore, existing cooking appliances with baking functions generally only have one vent on the inner pot. When the air pressure at the vent is greater than the outside atmospheric pressure, excess gas in the inner pot is discharged through the vent. However, when baking foods with high moisture content (such as cakes and egg tarts), the humidity in the inner pot is high, and the above venting method cannot remove the moisture in time, thus affecting the cooking effect.

[0004] Therefore, existing technologies generally use a blower to expel excess steam from the inner liner during the baking process. For example, Chinese utility model patents with patent number ZL 202122405399.X (authorization announcement number CN216307871U) entitled "An Integrated Stove with a Cooking Device" and Chinese utility model patents with patent number ZL 202221059853.9 (authorization announcement number CN218074470U) entitled "A Blower Structure for a Cooking Device and a Steam-Grilling Integrated Machine". However, existing blower methods have the following problems: (1) The blower generally uses cold air from the outside, and the direct blowing of cold air into the inner liner will affect the uniformity of the temperature field inside the inner liner; (2) Generally, a blower or other driving device is used to blow outside gas into the inner liner, and the rapid airflow into the inner liner will also affect the uniformity of the temperature field inside the inner liner. Summary of the Invention

[0005] The first technical problem to be solved by the present invention is to provide a cooking device that can achieve strong drainage of the inner pot and has little impact on the uniformity of the internal temperature field compared with the prior art.

[0006] The second technical problem to be solved by the present invention is to provide a cooking device that can achieve strong drainage of the inner pot and avoid pneumatic noise inside the inner pot caused by opening and closing the door, in contrast to the prior art.

[0007] The third technical problem to be solved by the present invention is to provide a cooking appliance with the above-mentioned cooking device in contrast to the prior art.

[0008] The fourth technical problem to be solved by the present invention is to provide an integrated stove that incorporates the above-mentioned cooking appliance, in contrast to the prior art.

[0009] The technical solution adopted by the present invention to solve at least one of the above-mentioned technical problems is: a cooking device, comprising:

[0010] The inner liner has an opening for food to enter and exit the inner liner;

[0011] The air inlet is located on the first side wall of the aforementioned inner liner;

[0012] The first fan blade is installed in the inner liner and is opposite to the first side wall, and is used to drive gas into the inner liner through the air inlet;

[0013] Its characteristic is that it further includes:

[0014] The slow-flow cavity has a slow-flow inlet and a slow-flow outlet, wherein the slow-flow inlet is connected to the outside, and the slow-flow outlet is connected to the aforementioned air inlet through a first fluid channel;

[0015] Furthermore, the airflow velocity in the first fluid channel is less than or equal to the airflow velocity in the slow-flow cavity, and both are less than the airflow velocity at the slow-flow inlet.

[0016] Furthermore, the aforementioned first fluid channel can be implemented in various ways. Preferably, the slow-flow outlet of the slow-flow cavity is connected to the air inlet of the inner liner, thereby simplifying the internal structure of the cooking device.

[0017] Furthermore, the slow-flow cavity is located outside the inner pot. This avoids the slow-flow cavity occupying space inside the inner pot, ensuring the size of the cooking cavity inside the inner pot.

[0018] Furthermore, a flow-regulating shroud is provided on the outer surface of the first sidewall of the inner liner at the location of the air inlet, forming the flow-regulating cavity. The flow-regulating inlet is opened on the flow-regulating shroud, and the opening of the shroud constitutes the flow-regulating outlet. On the one hand, this can better form the flow-regulating cavity structure and make the flow-regulating outlet better connected to the air inlet. On the other hand, it can utilize the residual heat generated by the inner liner to perform convective heat exchange with the gas entering the flow-regulating cavity, thereby preheating the introduced gas while avoiding heat loss during cooking inside the inner liner.

[0019] Furthermore, the flow-regulating hood includes a frustum-shaped hood body, which, together with the outer surface of the first sidewall, forms the flow-regulating cavity. The cross-sectional size of the hood body increases from the outside to the inside relative to the inner liner, forming an inner flow-guiding annular surface on its inner side. In this way, the airflow entering through the flow-regulating inlet can be guided to the flow-regulating outlet through the inner flow-guiding annular surface.

[0020] Furthermore, the horizontal projection of the slow-flow inlet of the slow-flow cavity on the first side wall is offset from the aforementioned air inlet. This extends the residence time of the introduced gas in the slow-flow cavity to a certain extent, thus better preheating the gas introduced into the inner liner while ensuring airflow efficiency.

[0021] Furthermore, the shroud has a flow-slowing inlet on its wall opposite the air inlet, and a guide protrusion is provided on its inner side, directly opposite the air inlet. This guide protrusion directs the gas towards the air inlet, thus ensuring efficient airflow.

[0022] Furthermore, the blade shaft of the first fan blade passes sequentially through the shaft holes in the air inlet and the guide protrusion. This ensures that the center of the air inlet is directly aligned with the center of the first fan blade, and the negative pressure at the center of the first fan blade is stable, thereby improving the smoothness of the airflow entering the inner liner. Simultaneously, it places the flow-regulating chamber between the inner liner and the drive motor of the first fan blade, preventing the high-temperature residual heat of the inner liner from directly affecting the drive motor, reducing the operating temperature of the drive motor, and thus extending its service life.

[0023] Furthermore, the flow-damping shroud has a shaft hole on its wall opposite the air inlet. The shroud wall at the edge of the shaft hole is concave inward to form a disc-shaped groove, and a disc-shaped guide protrusion is formed on the inner side of the flow-damping shroud. The drive motor of the first fan blade is mounted outside the flow-damping shroud via a motor bracket. The motor bracket has a cylindrical bearing seat through which the motor shaft of the drive motor passes. This bearing seat is fitted directly into the groove, and a sealing ring is circumferentially spaced between the two. This structure of the guide protrusion ensures a stable mounting of the drive motor of the first fan blade and guarantees the sealing of the flow-damping shroud where the motor shaft passes through.

[0024] Furthermore, the guide protrusion is shaped like a frustum and centered on the blade shaft of the first blade. The cross-sectional size of the guide protrusion increases from the inside to the outside, and its end face and side face smoothly transition circumferentially, forming an outer guide ring surface on its side face. Thus, when the airflow entering from the slow-flow inlet reaches the guide protrusion, a portion of the gas is guided to the air inlet through the outer guide ring surface, while another portion is first guided to the end face of the guide protrusion through the outer guide ring surface, and then to the air inlet.

[0025] Furthermore, the maximum diameter of the outer guide ring is less than or equal to the diameter of the air inlet, and the angle β between the outer guide ring and the horizontal direction is 30°≤β≤80°. This allows for better guidance of airflow to the air inlet through the outer guide ring, preventing airflow from stagnating at the slow-flow inlet end of the slow-flow cavity.

[0026] Furthermore, the depth H of the slow-flow cavity along the distance from the slow-flow inlet to the slow-flow outlet satisfies the following relationship with the diameter D1 of the slow-flow inlet: 5mm ≤ 0.3D1 mm ≤ H ≤ D1 mm. This ensures both the air volume and air velocity while minimizing the space occupied inside the cooking device. It solves the problems of insufficient air volume caused by an excessively shallow slow-flow cavity, as well as insufficient air velocity, excessive installation space occupation, and excessively long motor shaft caused by an excessively deep slow-flow cavity.

[0027] Furthermore, the first sidewall is a sidewall connected to the opening of the inner liner. The closing action causes the airflow to move deeper into the inner liner, and is turned by the obstruction of the sidewall opposite to the opening of the inner liner, changing from front-to-back flow to left-to-right flow, so that it can better enter the slow flow cavity through the air inlet on the first sidewall.

[0028] Furthermore, an air duct is connected to the flow inlet of the flow hood, and the outlet end of the air duct extends along the central axis of the flow inlet. This shortens the length of the air duct to a certain extent and allows outside air to enter the flow inlet more smoothly along the air duct.

[0029] Furthermore, the inner liner is also equipped with a second fan blade, which is coaxially arranged with the first fan blade and both are located in the hot air chamber enclosed by the hot air baffle and the first side wall. The hot air baffle has a hot air inlet facing the second fan blade and hot air outlets surrounding the hot air inlet. This allows the introduced gas to premix with the existing gas in the inner liner within the hot air chamber, and simultaneously, under the combined centrifugal force of the first and second fan blades, it is guided into the inner cavity of the inner liner, thereby further improving the airflow efficiency.

[0030] Furthermore, the first and second fan blades are integral components, including a base plate centered on the fan blade axis of each fan blade. The first fan blade is formed by first blades spaced circumferentially on one side surface of the base plate, and the second fan blade is formed by second blades spaced circumferentially on the other side surface. This simplifies the structure of the first and second fan blades, facilitating their driving, control, and installation in cooking appliances.

[0031] The technical solution adopted to further solve the third technical problem mentioned above is: a cooking appliance, characterized in that it uses the cooking device described above.

[0032] The technical solution adopted to further solve the fourth technical problem mentioned above is: an integrated stove with the cooking appliance as described above, characterized in that a stove is provided on the cooking appliance.

[0033] Compared with the prior art, the advantages of the present invention are as follows: The present invention adopts the method of forced exhaust to remove excess steam in the inner liner during the baking process. After the external gas is introduced by the first blade of the forced exhaust fan, it can be better mixed with the original gas in the inner liner under the action of the centrifugal force of the first blade, reducing the impact on the uniformity of the internal temperature field of the inner liner.

[0034] Furthermore, this invention includes a flow-retarding cavity, the outlet of which is connected to a first fluid channel. The flow-retarding cavity slows the flow rate, ensuring that the airflow velocity in the first fluid channel is less than or equal to the airflow velocity in the flow-retarding cavity. This allows external gas to enter the flow-retarding cavity before entering the inner liner, stabilizing the gas pressure and ensuring a stable flow rate. Simultaneously, the external air entering the flow-retarding cavity undergoes heat exchange with the heat inside the inner liner, further reducing its impact on the uniformity of the internal temperature field.

[0035] Furthermore, during cooking, if the door of the cooking appliance is opened, outside air will be drawn into the inner pot, causing an increase in internal air pressure and resulting in pneumatic noise when the door is closed. However, by incorporating the aforementioned slow-flow chamber in this invention, the air brought in when the door is opened will compress the air inside the inner pot into the slow-flow chamber, thereby ensuring stable internal air pressure and avoiding the pneumatic noise problem caused by opening and closing the door during cooking. Attached Figure Description

[0036] Figure 1 This is a schematic diagram of the integrated stove in an embodiment of the present invention;

[0037] Figure 2 This is a schematic diagram of the structure of the cooking device in an embodiment of the present invention;

[0038] Figure 3 This is a cross-sectional view of the cooking apparatus in an embodiment of the present invention;

[0039] Figure 4 for Figure 3 Enlarged view of section A;

[0040] Figure 5 for Figure 3 A schematic diagram of the structure from another direction;

[0041] Figure 6 for Figure 5 Enlarged view of section B;

[0042] Figure 7This is a partial structural diagram of the cooking device in an embodiment of the present invention (with the door hidden).

[0043] Figure 8 This is a schematic diagram of the impeller structure in an embodiment of the present invention;

[0044] Figure 9 This is a schematic diagram of the structure of the flow-damping cover in an embodiment of the present invention;

[0045] Figure 10 for Figure 9 A structural diagram from another direction. Detailed Implementation

[0046] The present invention will be further described in detail below with reference to the accompanying drawings and embodiments.

[0047] In the description of this invention, it should be understood that the terms "center," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," and "circumferential," etc., indicating orientation or positional relationships, are based on the orientation or positional relationships shown in the accompanying drawings and are only for the convenience of describing the invention 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. Since the embodiments disclosed in this invention can be arranged in different directions, these terms indicating direction are only for illustration and should not be regarded as limitations. For example, "upper" and "lower" are not necessarily limited to directions opposite to or consistent with the direction of gravity. In addition, features defined with "first" and "second" may explicitly or implicitly include one or more of such features.

[0048] like Figures 1-10 As shown, an integrated stove includes a cooking device 1 with a baking function and a stove 2 mounted on the cooking device 1. The cooking device 1 includes an inner liner 10 with a front opening, and an air inlet 102 is provided on the first side wall 101 of the inner liner 10.

[0049] Furthermore, such as Figure 4 and Figure 6As shown, a first fan blade 31 is installed in the inner liner 10. This first fan blade 31 is opposite to the first sidewall 101 and is used to drive gas into the inner liner 10 through the air inlet 102. Furthermore, the cooking device 1 also includes a slow-flow chamber 50, which has a slow-flow inlet 511 and a slow-flow outlet 512. The slow-flow inlet 511 communicates with the outside, while the slow-flow outlet 512 communicates with the air inlet 102 through a first fluid channel. The airflow velocity in the first fluid channel is less than or equal to the airflow velocity in the slow-flow chamber 50, and both are less than the airflow velocity at the slow-flow inlet 511.

[0050] As can be seen from the above, the present invention uses a forced draft method to remove excess steam from the inner liner 10 during the baking process. Compared with the existing forced draft method, the first fan blade 31 in the present invention is installed in the inner liner 10, thus not occupying additional internal installation space of the cooking device 1. Furthermore, after the outside gas is introduced through the first fan blade 31, it can be better mixed with the original gas in the inner liner 10 under the action of the centrifugal force of the first fan blade 31, reducing the impact on the uniformity of the internal temperature field of the inner liner 10. Further, the present invention provides a slow-flow cavity 50, and the slow-flow outlet 512 of the slow-flow cavity 50 passes through a first fluid channel. The flow rate is slowed down by the slow-flow cavity 50, making the airflow velocity in the first fluid channel less than or equal to the airflow velocity in the slow-flow cavity 50. In this way, the outside gas first enters the slow-flow cavity 50 and then enters the inner liner 10, which plays a role in stabilizing the gas pressure, allowing the gas to enter the inner liner 10 smoothly at a certain flow rate. Meanwhile, outside air entering the slow-flow cavity 50 can exchange heat with the heat inside the inner liner 10, which better reduces the impact on the uniformity of the internal temperature field of the inner liner 10 compared to outside air directly entering the inner liner 10. Furthermore, during cooking, if the door of the cooking device 1 is opened, outside air will be brought into the inner liner 10, causing an increase in internal air pressure and resulting in aerodynamic noise when the door is closed. However, by setting up the slow-flow cavity 50 in this invention, the gas brought in when the door is opened will compress the gas in the inner liner 10 into the slow-flow cavity 50, thereby ensuring stable internal air pressure and avoiding aerodynamic noise problems caused by opening and closing the door during cooking. In addition, the first fluid channel in this invention can be implemented in various ways. In this embodiment, to keep the internal structure of the cooking device 1 simple, the slow-flow outlet 512 of the slow-flow cavity 50 is connected to the air inlet 102 of the inner liner 10.

[0051] Preferably, the first sidewall 101 is the left or right sidewall of the inner liner 10 (specifically the left sidewall in this embodiment). The closing action causes the airflow to move deeper into the inner liner 10. After being blocked by the rear sidewall of the inner liner 10, the airflow changes from front-to-back to left-to-right, thereby better compressing the gas in the inner liner 10 into the slow-flow chamber 50 through the air inlet 102 on the first sidewall 101. In this embodiment, the air inlet 102 and the first fan blade 31 are both located on the left sidewall of the inner liner 10. Of course, they can also be located on a pair of opposite sidewalls of the inner liner 10, for example, the air inlet 102 is located on the left sidewall, and the first fan blade 31 is installed on the right sidewall.

[0052] Furthermore, the aforementioned slow-flow cavity 50 in this invention can be disposed within or outside the inner liner 10. In this embodiment, preferably, the slow-flow cavity 50 is disposed outside the inner liner 10, thereby avoiding the occupation of internal space by the slow-flow cavity 50 and ensuring the size of the cooking cavity (excluding the hot air chamber 70 described below) inside the inner liner 10. Specifically, a slow-flow hood 5 is provided on the outer surface of the first side wall 101 of the inner liner 10 at the location of the air inlet 102 to form the slow-flow cavity 50. The slow-flow inlet 511 is opened on the slow-flow hood 5, and the opening of the slow-flow hood 5 constitutes the slow-flow outlet 512. On the one hand, the structure of the slow-flow cavity 50 can be formed better, and the slow-flow outlet 512 can be better connected to the air inlet 102. On the other hand, the residual heat generated by the inner liner 10 can be used for convective heat exchange with the gas entering the slow-flow cavity 50, thereby preheating the introduced gas while avoiding heat loss during cooking inside the inner liner 10. In addition, in this embodiment, the above-mentioned flow-slowing cover 5 also includes a cover edge 52 formed by extending radially outward from the circumferential edge of the cover body 51. The cover edge 52 is attached to the left outer side surface of the inner liner 10 along the length direction and is fixed to the left side wall of the inner liner 10 by fasteners, thereby realizing the stable installation of the flow-slowing cover 5 on the inner liner 10.

[0053] Furthermore, such as Figure 6 As shown, the horizontal projection of the slow-flow inlet 511 of the aforementioned slow-flow cavity 50 onto the first side wall 101 is offset from the aforementioned air inlet 102, thereby extending the residence time of the introduced gas in the slow-flow cavity 50 to a certain extent. This ensures better preheating of the gas introduced into the inner liner 10 while maintaining airflow efficiency. Preferably, the slow-flow inlet 511 is provided on the outer wall of the slow-flow hood 5 opposite to the aforementioned air inlet 102 (i.e., the outer end wall of the slow-flow hood 5), and a guide protrusion 53 is provided on the inner side of this location, directly opposite the aforementioned air inlet 102. In this way, the gas is guided to the air inlet 102 by the obstruction of the guide protrusion 53, thereby ensuring airflow efficiency.

[0054] Furthermore, in this embodiment, as Figure 6As shown, the fan shaft 41 of the first fan blade 31 is sequentially inserted into the shaft hole 531 on the air inlet 102 and the guide boss 53, thereby ensuring that the center of the air inlet 102 is directly aligned with the center of the first fan blade 31. This stabilizes the negative pressure at the center of the first fan blade 31, thus improving the smoothness of the airflow entering the inner liner 10. Furthermore, the buffer chamber 50 is positioned between the inner liner 10 and the drive motor 4 of the first fan blade 31, preventing the high-temperature residual heat of the inner liner 10 from directly affecting the drive motor 4, reducing the operating temperature of the drive motor 4, and thus extending its service life.

[0055] Specifically, in this embodiment, the aforementioned flow-regulating cover 5 has a shaft hole 531 on its wall opposite to the air inlet 102. The wall of the flow-regulating cover 5 at the edge of the shaft hole 531 is concave inward to form a disc-shaped groove 533, and a disc-shaped guide protrusion 53 is formed on the inner side of the flow-regulating cover 5. The drive motor 4 of the first fan blade 31 is mounted on the outside of the flow-regulating cover 5 via a motor bracket 42. The motor bracket 42 has a bearing seat 421 through which the motor shaft of the drive motor 4 (in this embodiment, the motor shaft and the fan blade shaft 41 are an integral part) passes. The bearing seat 421 is cylindrical and is fitted directly into the groove 533, with a sealing ring 6 circumferentially spaced between them. This structure of the guide protrusion 53 ensures the stable mounting of the drive motor 4 of the first fan blade 31 and guarantees the sealing of the flow-regulating cover 5 at the point where the motor shaft of the drive motor 4 passes through. Furthermore, the length of the motor shaft of the aforementioned drive motor can be shortened by setting the guide boss 53.

[0056] Furthermore, if the horizontal projection of the slow-flow inlet 511 of the aforementioned slow-flow cavity 50 onto the first side wall 101 is not offset from that of the air inlet 102, then the motor shaft needs to be positioned after the exhaust pipe 8, and the length of the motor shaft of the drive motor 4 needs to be relatively long. However, this invention, by offsetting the two, allows for a shorter motor shaft, which provides the following technical advantages:

[0057] ① Saves raw materials for the motor shaft; ② Simplifies the manufacturing process; ③ Improves dynamic balance performance when the drive motor 4 operates under high load, effectively reducing the risk of damage to the drive motor 4 and extending its service life; ④ Reduces noise: Effectively reduces the vibration of the drive motor 4, thereby reducing vibration noise; ⑤ From a fluid dynamics perspective, the short shaft design of the motor shaft makes its fan blade disturbance more stable, resulting in a more stable flow field performance and reducing the deviation between the actual working state and the theoretical design state caused by manufacturing, installation and other factors.

[0058] Furthermore, such as Figure 6 and Figure 10As shown, the guide protrusion 53 is truncated cone-shaped with the blade shaft 41 of the first blade 31 as its center. The cross-sectional size of the guide protrusion 53 increases from the inside to the outside, and its end face and side face smoothly transition circumferentially, forming an outer guide ring surface 532 on its side face. Thus, when the airflow entering through the slow-flow inlet 511 reaches the guide protrusion 53, a portion of the gas is guided to the air inlet 102 through the outer guide ring surface 532, while another portion is first guided to the end face of the guide protrusion 53 through the outer guide ring surface 532, and then to the air inlet 102. Preferably, in this embodiment, the maximum diameter of the outer guide ring surface 532 is less than or equal to the diameter of the air inlet 102, and the angle β between the outer guide ring surface 532 and the horizontal direction is 30°≤β≤80°. This allows for better guidance of airflow to the air inlet 102 via the outer guide ring 532, preventing airflow from stagnating at the slow-flow inlet 511 of the slow-flow cavity 50. Furthermore, the aforementioned guide boss 53 also helps to shorten the motor shaft length of the aforementioned drive motor 4.

[0059] Furthermore, such as Figure 4 As shown, the depth H of the aforementioned slow-flow cavity 50 along the direction of the blade axis 41 of the first blade 31 and the diameter D1 of the slow-flow inlet 511 of the slow-flow cavity 50 satisfy the following relationship: 5mm ≤ 0.3D1 mm ≤ H ≤ D1 mm. This ensures both the air volume and air velocity while minimizing the occupancy of the internal installation space of the cooking device 1. It solves the problems of insufficient air volume caused by an excessively shallow slow-flow cavity 50, as well as the problems of insufficient air velocity, large installation space occupation, and excessively long motor shaft of the drive motor 4 caused by an excessively deep slow-flow cavity 50.

[0060] Furthermore, in this embodiment, an air duct 8 is connected to the air duct inlet 511 of the aforementioned air duct 5, and the air outlet end of the air duct 8 extends along the central axis of the air duct inlet 511. This shortens the length of the air duct 8 to a certain extent and allows external gas to enter the air duct inlet 511 more smoothly. Additionally, the air duct 8 extends vertically and has a smooth bend in its middle along its length, with a bend angle α ≥ 90°. Designing the air duct 8 as a bend structure, compared to a straight pipe, effectively utilizes the internal installation space of the cooking device 1, and the bend angle of the air duct 8, as described above, reduces the resistance to gas flow along the air duct 8, thereby ensuring smooth airflow. In this embodiment, preferably, the edge of the air duct 511 extends outward in the circumferential direction to form an interface 5111, thus facilitating the connection of the air duct 8 to the air duct inlet 511, such as... Figure 9 As shown.

[0061] Furthermore, in this embodiment, as Figure 4 , Figure 6 as well as Figure 8As shown, the inner liner 10 is further provided with a second fan blade 32, which is coaxially arranged with the first fan blade 31, and both are located in the hot air chamber 70 formed by the hot air baffle 7 and the first side wall 101. The hot air baffle 7 has a hot air inlet 71 facing the second fan blade 32 and a hot air outlet 72 surrounding the hot air inlet 71. The gas introduced in this way can be premixed with the gas in the inner liner 10 in the hot air chamber 70, and can be guided into the inner cavity of the inner liner 10 under the combined action of the centrifugal force of the first fan blade 31 and the second fan blade 32, thereby further improving the air intake efficiency. Preferably, the first blade 31 and the second blade 32 are an integral piece (in this embodiment, the integral piece is an impeller 3), and include a base plate 30 centered on the blade shaft 41 of each blade. The first blade 31 is formed by circumferentially spaced first blades 311 on one side surface of the base plate 30, and the second blade 32 is formed by circumferentially spaced second blades 321 on the other side surface. This simplifies the structure of the first blade 31 and the second blade 32, facilitating their driving, control, and installation in the cooking device 1.

[0062] The term "fluid connectivity" as used in this invention refers to the spatial relationship between two components or parts (hereinafter referred to as the first part and the second part, respectively), that is, a 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, guide, hole, or groove, or a chamber that allows fluid to flow through, or a combination of the above.

Claims

1. A cooking apparatus, comprising: Inner liner (10), with an opening; An air inlet (102) is located on the first side wall (101) of the inner liner (10); The first fan blade (31) is installed in the inner liner (10) and is opposite to the first side wall (101), and is used to drive gas into the inner liner (10) through the air inlet (102); Its characteristic is that it further includes: The slow-flow cavity (50) has a slow-flow inlet (511) and a slow-flow outlet (512). The slow-flow inlet (511) is connected to the outside, while the slow-flow outlet (512) is connected to the air inlet (102) through a first fluid channel. The airflow velocity in the first fluid channel is less than or equal to the airflow velocity in the slow-flow cavity (50), and both are less than the airflow velocity at the slow-flow inlet (511). The inner liner (10) is also provided with a second fan blade (32), which is coaxially arranged with the first fan blade (31) and both are located in the hot air chamber (70) surrounded by the hot air baffle (7) and the first side wall (101). The hot air baffle (7) has a hot air inlet (71) facing the second fan blade (32) and a hot air outlet (72) surrounding the hot air inlet (71).

2. The cooking apparatus as described in claim 1, characterized in that, The slow-flow outlet (512) of the slow-flow cavity (50) is connected to the air inlet (102) of the inner liner (10).

3. The cooking apparatus as described in claim 2, characterized in that, The slow-flow cavity (50) is located outside the inner liner (10).

4. The cooking apparatus as described in claim 3, characterized in that, The outer surface of the first sidewall (101) of the inner liner (10) is covered with a flow hood (5) at the location of the air inlet (102) to form the flow hood (50). The flow hood inlet (511) is opened on the flow hood (5), and the opening of the flow hood (5) constitutes the flow hood outlet (512).

5. The cooking apparatus as described in claim 4, characterized in that, The flow hood (5) includes a frustum-shaped hood (51), which together with the outer surface of the first sidewall (101) forms the flow hood (50), and the cross-sectional size of the hood (51) increases from the outside to the inside relative to the inner liner (10) to form an inner flow guiding annular surface (54) on its inner side.

6. The cooking apparatus as described in claim 4 or 5, characterized in that, The horizontal projection of the slow-flow inlet (511) of the slow-flow cavity (50) on the first side wall (101) is offset from the air inlet (102).

7. The cooking apparatus as described in claim 6, characterized in that, The slow-flow hood (5) has a slow-flow inlet (511) on its wall opposite to the air inlet (102), and a guide protrusion (53) is provided on its inner side, which is directly opposite to the air inlet (102).

8. The cooking apparatus as claimed in claim 7, characterized in that, The blade shaft (41) of the first blade (31) is sequentially inserted into the shaft hole (531) on the air inlet (102) and the guide boss (53).

9. The cooking apparatus as claimed in claim 8, characterized in that, The flow-slowing shroud (5) has the aforementioned shaft hole (531) on its wall opposite to the air inlet (102). The wall of the flow shroud (5) at the edge of the shaft hole (531) is recessed inward in the circumferential direction to form a disc-shaped groove (533), and a disc-shaped guide boss (53) is formed on the inner side of the flow shroud (5). The drive motor (4) of the first fan blade (31) is mounted outside the flow shroud (5) through the motor bracket (42), and the motor bracket (42) has a shaft seat (421) through which the motor shaft of the drive motor (4) passes. The shaft seat (421) is cylindrical and is fitted into the groove (533), and a sealing ring (6) is provided between the two in the circumferential direction.

10. The cooking apparatus as claimed in claim 8, characterized in that, The guide boss (53) is shaped like a frustum and centered on the blade shaft (41) of the first blade (31). The cross-sectional size of the guide boss (53) increases from the inside to the outside, and its end face and side face are smoothly transitioned in the circumferential direction so that its side face forms an outer guide ring (532) in the circumferential direction.

11. The cooking apparatus as claimed in claim 10, characterized in that, The maximum diameter of the outer guide ring surface (532) is less than or equal to the diameter of the air inlet (102) and the angle β between the outer guide ring surface (532) and the horizontal direction is: 30°≤β≤80°.

12. The cooking apparatus as claimed in claim 8, characterized in that, The depth H of the slow-flow cavity (50) along the distance from the slow-flow inlet (511) to the slow-flow outlet (512) satisfies the following relationship with the diameter D1 of the slow-flow inlet (511) of the slow-flow cavity (50): 5mm≤0.3D1 mm≤H≤D1 mm.

13. The cooking apparatus according to any one of claims 1 to 5, characterized in that, The first sidewall (101) is a sidewall adjacent to the opening of the inner liner (10).

14. The cooking apparatus as claimed in claim 6, characterized in that, The flow hood (5) has an air duct (8) connected to its flow inlet (511), and the air outlet of the air duct (8) extends along the central axis of the flow inlet (511).

15. The cooking apparatus as claimed in claim 1, characterized in that, The first fan blade (31) and the second fan blade (32) are an integral piece, and include a base plate (30) centered on the fan blade shaft (41) of each fan blade. The first fan blade (31) is formed by first blades (311) spaced apart circumferentially on one side surface of the base plate (30), and the second fan blade (32) is formed by second blades (321) spaced apart circumferentially on the other side surface.

16. A cooking appliance, characterized in that, The application has a cooking apparatus as described in any one of claims 1 to 15.

17. An integrated stove using the cooking appliance as described in claim 16, characterized in that, A stove (2) is mounted on the cooking device (1).

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