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

Abstract

The application relates to a cooking device, a cooking integrated machine and an integrated stove, which comprise an inner container, an air inlet, and air guide fan blades installed in the inner container and opposite to the side wall of the inner container where the air inlet is located, and the air inlet is located above the plane where the central axis plane of the air guide fan blades in the horizontal direction is located. The air guide fan blades are installed in the inner container, so that the internal installation space of the cooking device is not additionally occupied, external air can be well mixed with the original gas in the inner container under the action of the centrifugal force of the air guide fan blades after being introduced by the air guide fan blades, the influence on the uniformity of the temperature field in the inner container is reduced, the air guide speed is high, and high-efficiency air guide and strong exhaust of the inner container can be realized.

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 forced draft to expel excess steam from the inner liner during baking. Examples include Chinese utility model patents ZL 202122405399.X (authorization announcement number CN216307871U) entitled "An Integrated Stove with a Cooking Device" and ZL 202221059853.9 (authorization announcement number CN218074470U) entitled "A Forced Draft Structure for a Cooking Device and a Steam-Grill Combination Oven." However, using forced draft requires adding a forced draft device (such as a blower) outside the inner liner, which not only increases the production cost of the cooking device but also occupies additional installation space inside the device. Furthermore, directly blowing air into the inner liner disrupts the flow field inside, affecting the uniformity of the temperature distribution and thus the cooking effect. 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 without occupying additional internal installation space, in contrast to 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 has little impact on the uniformity of the internal temperature field of the inner pot, in contrast to the prior art.

[0007] The third 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 a good drainage effect, in contrast to the prior art.

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

[0009] The fifth technical problem to be solved by the present invention is to provide an integrated stove that applies the above-mentioned cooking appliance, in contrast to the prior art.

[0010] The technical solution adopted by the present invention to solve at least one of the above-mentioned technical problems is: a cooking device, comprising...

[0011] The inner liner has an opening for food to enter and exit. An air inlet is located on the side wall of the inner liner and is used to drive airflow into the inner liner through the air inlet.

[0012] Its characteristic is that it also includes

[0013] The exhaust fan blades are installed inside the aforementioned inner liner and are opposite to the inner liner side wall where the aforementioned air inlet is located.

[0014] Furthermore, the air inlet is located on the plane of the horizontal central axis of the aforementioned exhaust fan blades.

[0015] Furthermore, the maximum distance between the straight line containing the central axis of the exhaust fan blade and the edge of the air inlet is less than or equal to 1.2 times the radius of the exhaust fan blade. Within this range, the linear velocity of the exhaust fan blade is relatively high, thus the negative pressure generated by the rotation of the exhaust fan blade is relatively strong, thereby ensuring efficient airflow at the air inlet. If the maximum distance is greater than 1.2 times the radius of the exhaust fan blade, gas backflow will occur, preventing normal airflow. At the same time, it can maximize the installation area of ​​the air inlet, facilitating the opening of the air inlet on the side wall of the inner liner, and thus facilitating the structural design of the inner liner.

[0016] Furthermore, the exhaust fan blade includes first blades spaced circumferentially around its central axis, and the minimum distance between the central axis of the exhaust fan blade and the edge of the air inlet is greater than the maximum distance between the blades and their inner ends. This ensures a stronger and more stable negative pressure at the air inlet. Furthermore, it includes an exhaust duct in fluid communication with the air inlet, with the inlet end of the duct positioned higher than the outlet end. Airflow flows from top to bottom into the inner liner along the exhaust duct, which helps increase the kinetic energy of the airflow entering the inner liner, and the condensate formed in the exhaust duct during cooking can flow back into the inner liner.

[0017] Furthermore, along its length from the inlet to the outlet, the height of any point in the exhaust duct is lower than or equal to the height preceding that point. This allows the airflow to flow relatively smoothly along the exhaust duct, reducing airflow resistance and preventing energy loss due to irregular changes in the duct's height, thus ensuring a smooth exhaust path.

[0018] Furthermore, the exhaust duct extends vertically and has a smooth bend along its length (excluding the ends of the exhaust duct) at its midpoint, with a bend angle α ≥ 90°. Compared to a straight duct, designing the exhaust duct as a bend effectively utilizes the internal installation space of the cooking device, while the bend angle, as described above, reduces the resistance to gas flow along the exhaust duct, thereby ensuring smooth airflow.

[0019] Furthermore, the cross-sectional size of the exhaust duct along its length from the inlet to the outlet is greater than or equal to the cross-sectional size preceding that point. This further reduces the resistance to gas flow along the exhaust duct, ensuring smooth airflow.

[0020] Furthermore, the cross-section of the air outlet end of the exhaust duct is a smooth, flat shape. This ensures the size of the cross-sectional area of ​​the exhaust duct while facilitating its installation inside the cooking device. For example, when the internal installation space of the cooking device is insufficient for the exhaust duct to be installed in one direction, the exhaust duct can be deflected.

[0021] Furthermore, the area of ​​the circumcircle of the outer edge of the exhaust fan blade is greater than or equal to 1.25 times the area of ​​the air inlet opening. This limits the size of the air inlet opening to an appropriate size, preventing the airflow from flowing back near the edge of the exhaust fan blade due to an excessively large air inlet, while also preventing the air inlet from being too small, resulting in insufficient exhaust velocity to meet the required airflow for cooking.

[0022] Furthermore, the opening area of ​​the air inlet is larger than the minimum cross-sectional area of ​​the aforementioned air duct. This reduces airflow resistance, allowing airflow to smoothly enter the inner liner from the air inlet along the air duct.

[0023] Furthermore, it also includes a buffer chamber with a first inlet and a first outlet. The first inlet of the buffer chamber is connected to one end of the aforementioned air duct, while the first outlet of the buffer chamber is fluidly connected to the air inlet of the aforementioned inner liner. In this way, outside air first enters the buffer chamber and then enters the inner liner, which helps to stabilize the gas pressure, allowing the gas to enter the inner liner smoothly at a certain flow rate. In addition, the inner liner of cooking equipment has good sealing properties (especially cooking equipment with steaming functions such as steam ovens). During cooking, if the door of the cooking device is opened, outside air will be brought into the inner liner, causing an increase in internal air pressure when the door is closed, resulting in aerodynamic noise. However, by setting up the aforementioned buffer chamber in this invention, the gas brought in when the door is opened will compress the gas in the inner liner into the buffer chamber, thereby ensuring stable internal air pressure and avoiding the aerodynamic noise problem caused by opening and closing the door during cooking.

[0024] Furthermore, the buffer cavity is located outside the inner liner and is positioned between the drive motor of the aforementioned exhaust fan blades and the inner liner, with the motor shaft of the drive motor passing through the buffer cavity. By separating the drive motor from the inner liner through the buffer cavity, the high-temperature residual heat from the inner liner is prevented from directly acting on the drive motor, reducing the operating temperature of the drive motor and thus improving its service life.

[0025] Furthermore, a buffer cover is provided on the outer surface of the inner liner where the air inlet is located, forming the buffer cavity. The opening of the buffer cover constitutes the first outlet of the buffer cavity, while the first inlet of the buffer cavity is opened on the buffer cover, and the drive motor is installed on the outside of the buffer cover. This facilitates the implementation of the buffer cavity structure, and the introduced gas can undergo convective heat transfer with the waste heat generated by the inner liner in the buffer cavity, avoiding the direct introduction of low-temperature gas into the inner liner and affecting its temperature field stability.

[0026] Furthermore, the first inlet of the buffer chamber is staggered from the air inlet of the inner liner. This extends the residence time of the introduced gas in the buffer chamber to a certain extent, thus better preheating the gas introduced into the inner liner while ensuring airflow efficiency.

[0027] Furthermore, a guide protrusion is provided on the inner surface of the buffer cover on the side opposite to the air inlet. In this way, the flow-obstructing energy of the guide protrusion is directed to the air inlet, ensuring the air intake efficiency.

[0028] Furthermore, the buffer cover has a shaft hole for the motor shaft of the aforementioned drive motor to pass through. The wall of the cover at the edge of the shaft hole is concave inwards circumferentially to form a disc-shaped groove, and a disc-shaped guide boss is formed on the inner side of the buffer cover. The drive motor is mounted on the outer side of the buffer cover via a motor bracket, and the motor bracket has a shaft seat for the motor shaft of the drive motor to pass through. The shaft seat is cylindrical and fitted directly into the groove, with a sealing ring circumferentially separating the two. This achieves the aforementioned guide boss structure while ensuring a stable mounting of the drive motor and guaranteeing the sealing of the buffer cover at the point where the motor shaft passes through.

[0029] Furthermore, the cavity wall of the buffer cavity is approximately shaped like a transverse frustum, and the depth h of the buffer cavity along the distance from its first inlet to its first outlet is approximately equal to the radius D of the air inlet.

[0030] The following relationship must be satisfied: 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 buffer chamber, as well as the problems of insufficient air velocity, excessive installation space occupation, and excessively long motor shaft caused by an excessively deep buffer chamber.

[0031] Furthermore, the inner liner is also equipped with a hot air fan blade, which is coaxially arranged with the aforementioned exhaust fan blade. Both are located in a hot air chamber formed by the hot air baffle and the inner liner sidewall where the air inlet is located. The hot air baffle has a hot air inlet facing the hot air fan blade and a hot air outlet 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 action of the centrifugal force of the exhaust fan blade and the hot air fan blade, it is guided into the inner cavity of the inner liner, thereby further improving the airflow efficiency. Moreover, since the hot air fan blade faces the hot air inlet on the hot air baffle, the exhaust fan blade also faces the hot air inlet. In this invention, the air inlet is designed to be offset from the central axis of the exhaust fan blade, which allows the air inlet to be closer to the hot air outlet of the hot air baffle, thereby further improving the airflow efficiency.

[0032] Furthermore, the exhaust fan blade and the heating fan blade are integrated into one piece and include a support plate centered on the central axis of each blade. First blades are spaced circumferentially on one side surface of the support plate to form the exhaust fan blade, while second blades are spaced circumferentially on the other side surface to form the heating fan blade. This simplifies the structure of the exhaust fan blade and the heating fan blade, facilitating their driving, control, and installation in the cooking device.

[0033] Furthermore, the hot air baffle is divided into upper and lower parts by the horizontal central axis of the aforementioned exhaust fan blades. The sum of the opening areas of the hot air outlets in the upper part of the hot air baffle is greater than the sum of the opening areas of the hot air outlets in the lower part. This ensures that the air inlet of the inner liner corresponds to the upper part of the hot air baffle (i.e., the part with the larger opening area of ​​the hot air outlet), allowing for smooth airflow from the hot air chamber and further improving the air intake efficiency. Additionally, in baking mode, the humidity above the baking tray is higher than below, resulting in higher air exchange efficiency at the top. Therefore, the above-mentioned design of the air inlet helps improve the dehumidification effect in baking mode. Furthermore, hot air tends to rise, resulting in a vertical temperature gradient within the cooking cavity of the inner liner that is generally higher at the top and lower at the bottom. The above-mentioned design of the air inlet helps improve the uniformity of the vertical temperature field within the cooking cavity.

[0034] The technical solution adopted to further solve the fourth technical problem mentioned above is: a cooking appliance, characterized in that it uses the cooking device described above.

[0035] The technical solution adopted to further solve the fifth technical problem mentioned above is: an integrated stove that uses the cooking appliance as described above, characterized in that a stove is provided on the cooking appliance.

[0036] Furthermore, the cooktop is equipped with a heat dissipation channel, the air outlet of which is fluidly connected to the air inlet of the inner liner. On the one hand, introducing warm gas with a certain temperature into the inner liner can further reduce the impact on the temperature field of the inner liner; on the other hand, the air source is located above the cooking device, and the placement of the air inlet can shorten the airflow path.

[0037] Compared with the prior art, the advantages of the present invention are as follows: The present invention uses a forced draft method to exhaust excess steam in the inner liner during the baking process. Compared with the existing forced draft method, the forced draft fan blades in the present invention are installed in the inner liner, so they do not occupy additional internal installation space of the cooking device. Furthermore, after the outside air is introduced through the forced draft fan blades, it can be better mixed with the original gas in the inner liner under the action of the centrifugal force of the forced draft fan blades, reducing the impact on the uniformity of the internal temperature field of the inner liner.

[0038] Furthermore, in this invention, the air inlet is offset from the straight line of the central axis of the induced draft fan blade, which facilitates the installation of the fan blade shaft and is beneficial for achieving a sealing design of the shaft hole. In addition, the linear velocity is higher in the area of ​​the induced draft fan blade offset from its central axis, resulting in a higher negative pressure, which increases the airflow velocity at the air inlet opposite to this area, thereby increasing the induced draft speed and improving the speed of forced draft exhaust. Furthermore, in this invention, the air inlet is located on the plane of the central axis of the induced draft fan blade along the horizontal direction, which reduces the kinetic energy loss of the airflow entering the induced draft fan blade at the air inlet and allows the airflow to enter the induced draft fan blade at a certain angular velocity, further increasing the induced draft speed and thus further improving the speed of forced draft exhaust. Attached Figure Description

[0039] Figure 1 This is a schematic diagram of the integrated stove in Embodiment 1 of the present invention;

[0040] Figure 2 for Figure 1 A schematic diagram of the structure from another direction;

[0041] Figure 3 This is a cross-sectional view of the integrated stove in Embodiment 1 of the present invention;

[0042] Figure 4 for Figure 3 Enlarged view of section A;

[0043] Figure 5 This is a cross-sectional view of the integrated stove in Embodiment 1 of the present invention from another direction;

[0044] Figure 6 for Figure 5 Enlarged view of section B;

[0045] Figure 7 This is a partial structural diagram of the integrated stove in Embodiment 1 of the present invention (with the door, hot air baffle, and each fan blade hidden).

[0046] Figure 8 This is a schematic diagram showing the positional relationship between the air inlet and each first blade in Embodiment 1 of the present invention;

[0047] Figure 9 This is a schematic diagram of the cooking device in Embodiment 2 of the present invention;

[0048] Figure 10 This is a cross-sectional view of the cooking apparatus in Embodiment 2 of the present invention;

[0049] Figure 11 for Figure 10 Enlarged view of section C;

[0050] Figure 12This is a cross-sectional view of the cooking apparatus in Embodiment 2 of the present invention in another direction;

[0051] Figure 13 This is a schematic diagram of the structure of the buffer cover in Embodiment 2 of the present invention;

[0052] Figure 14 for Figure 13 A structural diagram from another direction. Detailed Implementation

[0053] The present invention will be further described in detail below with reference to the accompanying drawings and embodiments.

[0054] 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.

[0055] Example 1:

[0056] like Figures 1-8 As shown, an integrated stove includes a cooking device 1 and a cooktop 2 mounted on the cooking device 1. The cooking device 1 has a baking function, and the cooktop 2 has a heat dissipation channel 20 inside for dissipating heat from electrical components (e.g., power board, display panel, etc.) that generate heat during operation. Figure 3 As shown. Furthermore, the cooking apparatus 1 includes an inner pot 10 with a front opening, and an air inlet 101 is provided on the rear side wall of the inner pot 10, as shown. Figure 7 As shown. An exhaust fan blade 31 is installed in the inner liner 10. This exhaust fan blade 31 is vertically arranged in the left-right direction and faces the rear side wall of the inner liner 10, as shown. Figures 3-6As shown. In this embodiment, both the exhaust fan blade 31 and the air inlet 101 are disposed on the rear side wall of the inner liner 10. Alternatively, they can be disposed on adjacent side walls of the inner liner 10, for example, one on the left side wall and the other on the rear side wall. Furthermore, the air inlet 101 is located on the plane of the horizontal central axis of the exhaust fan blade 31, as shown... Figures 5-7 As shown, where, Figure 7 The rear wall of the inner liner 10 has a mounting hole 102 through which the motor shaft 330 of the drive motor 3 of the exhaust fan blade 31 passes, and the motor shaft 330 is arranged along the straight line of the central axis of the exhaust fan blade 31. In this baking mode, when the exhaust fan blade 31 rotates, it can create a negative pressure at the air inlet 101. Outside air enters the interior of the inner liner 10 through the air inlet 101, squeezing out the excess steam in the inner liner 10, and realizing the forced exhaust of moisture in the inner liner 10.

[0057] This invention employs a forced draft exhaust method to remove excess steam from the inner liner 10 during baking. Compared to existing forced draft exhaust methods, the forced draft fan blades 31 in this invention are installed inside the inner liner 10, thus not occupying additional internal installation space in the cooking device 1. Furthermore, after being introduced by the forced draft fan blades 31, the outside air mixes well with the existing gas in the inner liner 10 under the centrifugal force of the forced draft fan blades 31, reducing the impact on the uniformity of the internal temperature field of the inner liner 10. Further, the air inlet 101 in this invention is offset from the straight line of the central axis of the forced draft fan blades 31, facilitating the installation of the fan blade shaft and improving the sealing design of the shaft hole 53. In addition, the area where the forced draft fan blades 31 are offset from their central axis has a higher linear velocity and consequently a higher negative pressure, thereby increasing the airflow velocity at the air inlet 101 opposite to this area, thus increasing the forced draft speed and improving the speed of the forced draft exhaust. Furthermore, in this invention, the air inlet 101 is located on the plane of the central axis of the induced draft fan blade 31 along the horizontal direction, thereby reducing the kinetic energy loss of the airflow when it enters the induced draft fan blade 31 at the air inlet 101, and enabling the airflow to enter the induced draft fan blade 31 at a certain angular velocity, further increasing the induced draft speed, and thus further improving the speed of the forced draft exhaust.

[0058] Preferably, such as Figure 8As shown, the maximum distance L1 between the straight line containing the central axis of the aforementioned induced draft fan blade 31 and the edge of the aforementioned air inlet 101 is less than or equal to 1.2 times the radius of the induced draft fan blade 31. Within this range, the negative pressure generated by the rotation of the induced draft fan blade 31 can ensure efficient airflow at the air inlet 101, while maximizing the installation area of ​​the air inlet 101, facilitating the opening of the air inlet 101 on the side wall of the inner liner 10, and thus facilitating the structural design of the inner liner 10 according to actual production needs. Furthermore, within this range, the linear velocity of the induced draft fan blade 31 is relatively high, resulting in stronger negative pressure and better airflow effect. Also, the distance to the hot air outlet of the hot air baffle 6 described below is the shortest, thus minimizing the path for the introduced gas to enter the cooking cavity of the inner liner 10 (the inner cavity portion of the inner liner 10 excluding the hot air chamber 60 described below), which is beneficial for improving airflow efficiency. Furthermore, the aforementioned exhaust fan blade 31 includes first blades 311 spaced circumferentially around the straight line containing its central axis, and the minimum distance L2 between the straight line containing the central axis of the exhaust fan blade 31 and the edge of the aforementioned air inlet 101 is greater than the maximum distance L3 between the inner ends of each of the first blades 311, such as... Figure 8 As shown.

[0059] Furthermore, in this embodiment, an exhaust pipe 4 is connected to the air inlet 101, and the other end of the exhaust pipe 4 is connected to the heat dissipation outlet 201 of the heat dissipation channel 20 of the stove 2, such as... Figure 3 As shown. This design, on the one hand, introduces warm gas with a certain temperature into the inner liner 10, reducing the impact on the internal temperature field of the inner liner 10; on the other hand, the air source is located above the cooking device 1, and the placement of the air inlet 101 shortens the airflow path. Furthermore, the above-mentioned arrangement of the air inlet in this invention minimizes the length of the air duct 4, thereby fully utilizing the internal installation space of the cooking device 1 and improving airflow efficiency. In addition, in this embodiment, the air inlet 101 is connected to the air duct 4. Therefore, if the center of the air inlet 101 coincides with the straight line of the central axis of the fan blade 31, it would be necessary to extend the length of the motor shaft 330 of the drive motor 33 of the fan blade 31 (the motor shaft 330 is arranged along the central axis direction of the fan blade 31). However, in this invention, the air inlet 101 is offset from the central axis of the fan blade 31, so it is not necessary to extend the length of the motor shaft 330 of the drive motor 33. Furthermore, the short-shaft design of the motor shaft 330 of the drive motor 33 achieves the following technical effects:

[0060] (1) Saves material for motor shaft 330 and facilitates the processing and manufacturing of motor shaft 330; (2) Short shaft enables drive motor 33 to have better dynamic balance performance when operating under high load, thereby reducing the risk of damage and extending the service life of drive motor 33; (3) Reduces vibration of drive motor 33 and reduces vibration noise; (4) From the perspective of fluid mechanics, short shaft design can make the disturbance of induced draft fan blade 31 more stable, and thus the flow field performance formed by induced draft fan blade 31 is more stable, reducing the deviation between actual working state and theoretical design state caused by manufacturing, installation and other factors.

[0061] Furthermore, such as Figure 2 and Figure 5 As shown, the air inlet 4a of the aforementioned air duct 4 is positioned at a higher height than the air outlet 4b. Airflow flows from top to bottom into the inner liner 10 (e.g., ...). Figure 4 As indicated by the arrow, this design increases the kinetic energy of the airflow entering the inner liner 10, and allows the condensate formed in the exhaust pipe 4 during cooking to flow back into the inner liner 10. Preferably, the exhaust pipe 4 is positioned such that, along its length from the inlet end 4a to the outlet end 4b, the height at any point is lower than or equal to the height preceding it. This ensures a relatively smooth airflow along the exhaust pipe 4, preventing airflow energy loss due to irregular changes in the height of the exhaust pipe 4. Specifically, in this embodiment, the exhaust pipe 4 extends vertically and has a smooth bend 41 at its midpoint along its length. The bend angle α of the bend 41 is ≥90° (in this embodiment, bend angle α = 90°). Compared to a straight pipe, designing the exhaust pipe 4 as a bend effectively utilizes the internal installation space of the cooking device 1, and the bend angle α of the exhaust pipe 4, as described above, reduces the resistance to gas flow along the exhaust pipe 4, thereby ensuring smooth airflow.

[0062] Furthermore, the cross-sectional area of ​​the aforementioned air duct 4 along its length from the inlet end 4a to the outlet end 4b is greater than or equal to the cross-sectional area preceding it at any point. This further reduces the resistance to gas flow along the air duct 4, ensuring smooth airflow. In this embodiment, specifically, the cross-sectional area of ​​the aforementioned air duct 4 increases from the inlet end 4a to the outlet end 4b.

[0063] Furthermore, in this embodiment, the cross-section of the air outlet 4b of the aforementioned air duct 4 is circular. Preferably, the cross-sectional shape of the air duct 4 can be designed as a smooth, flat shape, such as an ellipse. This facilitates the installation of the air duct 4 inside the cooking device 1 while ensuring the cross-sectional area of ​​the air duct 4. For example, when the internal installation space of the cooking device 1 is insufficient for the air duct 4 to be installed in one direction, the air duct 4 can be deflected. In addition, in this embodiment, the cross-section of the air inlet 4a of the aforementioned air duct 4 is circular, ensuring smooth air intake and facilitating connection with the piping of the stove 2.

[0064] Furthermore, the area of ​​the circumscribed circle of the outer edge of the aforementioned exhaust fan blade 31 is greater than or equal to 1.25 times the opening area of ​​the aforementioned air inlet 101. This limits the opening size of the air inlet 101 to an appropriate size, preventing the air inlet 101 from being too large, which would cause the introduced airflow to backflow near the edge of the exhaust fan blade 31, while also preventing the air inlet 101 from being too small, which would result in an insufficient exhaust velocity to meet the exhaust volume required for cooking. In addition, the opening area of ​​the aforementioned air inlet 101 is greater than the minimum cross-sectional area of ​​the aforementioned exhaust duct 4, thereby reducing exhaust resistance and allowing the airflow to smoothly enter the inner liner 10 from the air inlet 101 along the exhaust duct 4.

[0065] Furthermore, in this embodiment, as Figure 3 and Figure 4As shown, the inner liner 10 is also equipped with a hot air fan blade 32, which is coaxially arranged with the exhaust fan blade 31 and located in front of the exhaust fan blade 31. Both are situated within a hot air chamber 60 formed by the hot air baffle 6 and the side wall of the inner liner 10 where the air inlet 101 is located. The hot air baffle 6 has a hot air inlet 61 directly opposite the hot air fan blade 32 and a hot air outlet 62 surrounding the hot air inlet 61. This allows the introduced gas to premix with the existing gas in the inner liner 10 within the hot air chamber 60, and simultaneously, under the combined action of the centrifugal force of the exhaust fan blade 31 and the hot air fan blade 32, it is guided into the inner cavity of the inner liner 10, thereby further improving the airflow efficiency. Furthermore, since the hot air fan blade 32 faces the hot air inlet 61 on the hot air baffle 6, the exhaust fan blade 31 also faces the hot air inlet 61. In this invention, the air inlet 101 is designed to be offset from the central axis of the exhaust fan blade 31, which allows the air inlet 101 to be closer to the hot air outlet 62 of the hot air baffle 6, thereby further improving the exhaust efficiency. Preferably, in this embodiment, the exhaust fan blade 31 and the hot air fan blade 32 are integral parts, and include a support plate 30 centered on the central axis of each blade. The support plate 30 has first blades 311 evenly spaced along the circumference on one side surface to form the exhaust fan blade 31, and second blades 321 evenly spaced along the circumference on the other side surface to form the hot air fan blade 32. This simplifies the structure of the exhaust fan blade 31 and the hot air fan blade 32, making it easier to drive, control, and install them in the cooking device 1. In this embodiment, a circular heating tube 8 is provided around the exhaust fan blade 31 and the hot air fan blade 32.

[0066] Furthermore, in this embodiment, the hot air baffle 6 is divided into upper and lower parts by the horizontal central axis of the aforementioned exhaust fan blades 31. The sum of the opening areas of the hot air outlets 62 in the upper part of the hot air baffle 6 is greater than the sum of the opening areas of the hot air outlets 62 in the lower part. This ensures that the air inlet 101 of the inner liner 10 corresponds to the larger opening area of ​​the hot air outlets 62, resulting in smooth airflow from the hot air chamber 60. This further improves the air intake efficiency of the air inlet 101. In addition, during the baking mode, the humidity above the baking pan is greater than below the baking pan, resulting in higher air exchange efficiency at the top. Therefore, the above design of the air inlet 101 is beneficial for improving the dehumidification effect during the baking mode. Furthermore, hot air tends to rise, so the vertical temperature gradient of the cooking cavity of the inner liner 10 is generally higher at the top and lower at the bottom. The above-mentioned arrangement of the air inlet 101 is beneficial for improving the uniformity of the vertical temperature field in the cooking cavity.

[0067] Example 2:

[0068] like Figures 9-14As shown, unlike Embodiment 1, in this embodiment, the cross-sectional area of ​​the aforementioned air duct 4 remains uniform along its length, and the aforementioned air inlet 101 is located on the left side wall of the inner liner 10, as shown. Figure 9 As shown. And, as... Figure 10 and Figure 11 As shown, the cooking device 1 further includes a buffer chamber 50 having a first inlet 501 and a first outlet 502. The first inlet 501 of the buffer chamber 50 is connected to one end of the air duct 4, while the first outlet 502 of the buffer chamber 50 is fluidly connected to the air inlet 101 of the inner liner 10. This allows outside air to first enter the buffer chamber 50 and then the inner liner 10, stabilizing the gas pressure and ensuring a steady flow of gas into the inner liner 10 at a certain velocity. Furthermore, during cooking, if the door of the cooking device 1 is opened, outside air will be drawn into the inner liner 10, causing an increase in internal air pressure and resulting in aerodynamic noise when the door is closed. However, by providing the buffer chamber 50, the gas brought in when the door is opened will compress the gas in the inner liner 10 into the buffer chamber 50, thus ensuring stable internal air pressure and avoiding aerodynamic noise problems caused by opening and closing the door during cooking.

[0069] Preferably, the buffer cavity 50 is located outside the inner liner 10 and is positioned between the drive motor 33 of the exhaust fan blade 31 and the inner liner 10, with the motor shaft 330 of the drive motor 33 passing through the buffer cavity 50. By separating the drive motor 33 from the inner liner 10 through the buffer cavity 50, the high-temperature residual heat of the inner liner 10 is prevented from directly acting on the drive motor 33, thus reducing the operating temperature of the drive motor 33 and improving its service life.

[0070] Specifically, in this embodiment, as Figure 9 As shown, a buffer cover 5 is provided on the outer surface of the inner liner 10 where the air inlet 101 is located, forming the buffer cavity 50. The opening of the buffer cover 5 constitutes the first outlet 502 of the buffer cavity 50, while the first inlet 501 of the buffer cavity 50 is opened on the buffer cover 5, and the drive motor 33 is mounted on the outer side of the buffer cover 5. This facilitates the implementation of the buffer cavity 50 structure, and allows the introduced gas to undergo convective heat transfer with the residual heat generated by the inner liner 10 within the buffer cavity 50, preventing the direct introduction of low-temperature gas into the inner liner 10 and thus avoiding its temperature field stability. Preferably, the first inlet 501 of the buffer cavity 50 and the air inlet 101 of the inner liner 10 are staggered, such as... Figure 12 As shown. This can extend the residence time of the introduced gas in the buffer chamber 50 to a certain extent, and better preheat the gas introduced into the inner liner 10 while ensuring the ventilation efficiency.

[0071] Furthermore, such as Figures 11-13As shown, a guide protrusion 54 is provided on the inner surface of the buffer cover 5 on the opposite side of the air inlet 101. In this way, the flow obstruction of the guide protrusion 54 can guide the gas to the air inlet 101, ensuring the air intake efficiency. Specifically, in this embodiment, the buffer cover 5 is provided with a shaft hole 53 for the motor shaft 330 of the drive motor 33 to pass through. The cover wall at the edge of the shaft hole 53 is concave inward along the circumference to form a disc-shaped groove 55, and the disc-shaped guide protrusion 54 is formed on the inner side of the buffer cover 5. The drive motor 33 is mounted on the outside of the buffer cover through a motor bracket 331, and the motor bracket 331 has a shaft seat 332 for the motor shaft 330 of the drive motor 33 to pass through. The shaft seat 332 is cylindrical and is fitted into the groove 55, and a sealing ring 7 is provided between the two in the circumferential direction. This design achieves the structure of the guide boss 54 while ensuring a stable mounting of the drive motor 33 and guaranteeing the sealing of the buffer cover 5 at the point where the motor shaft 330 of the drive motor 33 passes through. Furthermore, the guide boss 54 can shorten the length of the motor shaft 330, thereby extending the service life of the drive motor 33.

[0072] Preferably, the shape of the cavity wall of the buffer cavity 50 is approximately a transverse frustum, and the depth h of the buffer cavity 50 along the distance from its first inlet 501 to its first outlet 502 satisfies the following relationship with the radius D1 of the air inlet 101: 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 buffer cavity 50, as well as the problems of insufficient air velocity, large installation space occupation, and excessively long motor shaft 330 of the drive motor 33 caused by an excessively deep buffer cavity 50.

[0073] The term "fluid connectivity" as used in this invention refers to the spatial relationship between two components or parts, collectively referred to as the first part and the second part, meaning that 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 and second parts, or an indirect connection between the first and second parts 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, The air inlet (101) is located on the side wall of the inner liner (10). Its features are, Also includes An exhaust fan blade (31) is installed in the inner liner (10) and is used to drive airflow into the inner liner (10) through the air inlet (101). Furthermore, the air inlet (101) is located on the plane of the central axis of the aforementioned exhaust fan blade (31) in the horizontal direction; The maximum distance between the straight line containing the central axis of the induced draft fan blade (31) and the edge of the air inlet (101) is less than or equal to 1.2 times the radius of the induced draft fan blade (31); The exhaust fan blade (31) includes first blades (311) spaced circumferentially around the straight line where its central axis is located, and the minimum distance between the straight line where the central axis of the exhaust fan blade (31) is located and the edge of the air inlet (101) is greater than the maximum distance between the inner ends of each first blade (311). It also includes an air duct (4) that is in fluid communication with the air inlet (101), wherein the air inlet end (4a) of the air duct (4) is set at a higher height than its air outlet end (4b).

2. The cooking apparatus as described in claim 1, characterized in that, The height of any point along the length of the air duct (4) from the air inlet (4a) to the air outlet (4b) is lower than or equal to the height of the point preceding it.

3. The cooking apparatus as described in claim 1, characterized in that, The air duct (4) extends vertically and has a smooth bend (41) in the middle along its length, the bend angle α of which is ≥90°.

4. The cooking apparatus as described in claim 1, characterized in that, The cross-sectional size of the air duct (4) along its length from the air inlet (4a) to the air outlet (4b) is greater than or equal to the cross-sectional size before that point.

5. The cooking apparatus as described in claim 1, characterized in that, The cross-sectional shape of the air outlet end (4b) of the air duct (4) is a smooth, flat shape.

6. The cooking apparatus according to any one of claims 1 to 4, characterized in that, The area of ​​the circumcircle of the outer edge of the exhaust fan blade (31) is greater than or equal to 1.25 times the opening area of ​​the air inlet (101).

7. The cooking apparatus as described in claim 6, characterized in that, The opening area of ​​the air inlet (101) is greater than the minimum cross-sectional area of ​​the air duct (4).

8. The cooking apparatus according to any one of claims 1 to 5, characterized in that, It also includes a buffer cavity (50) having a first inlet (501) and a first outlet (502), wherein the first inlet (501) of the buffer cavity (50) is connected to one end of the aforementioned air duct (4), and the first outlet (502) of the buffer cavity (50) is in fluid communication with the air inlet (101) of the aforementioned inner liner (10).

9. The cooking apparatus as claimed in claim 8, characterized in that, The buffer cavity (50) is located outside the inner liner (10) and is separated between the drive motor (33) of the above-mentioned exhaust fan blade (31) and the inner liner (10), and the motor shaft (330) of the drive motor (33) passes through the buffer cavity (50).

10. The cooking apparatus as claimed in claim 9, characterized in that, A buffer cover (5) is provided on the outer side of the inner liner (10) where the air inlet (101) is located, and the two form the buffer cavity (50). The opening of the buffer cover (5) constitutes the first outlet (502) of the buffer cavity (50), and the first inlet (501) of the buffer cavity (50) is opened on the buffer cover (5). The drive motor (33) is installed on the outside of the buffer cover (5).

11. The cooking apparatus as claimed in claim 10, characterized in that, The first inlet (501) of the buffer cavity (50) and the air inlet (101) of the inner liner (10) are arranged to be staggered.

12. The cooking apparatus as claimed in claim 10, characterized in that, The inner surface of the buffer cover (5) is provided with a guide protrusion (54) on the opposite side of the air inlet (101).

13. The cooking apparatus as claimed in claim 12, characterized in that, The buffer cover (5) has a shaft hole (53) through which the motor shaft (330) of the drive motor (33) passes. The wall of the cover at the edge of the shaft hole (53) is recessed inward in the circumferential direction to form a disc-shaped groove (55). A disc-shaped guide boss (54) is formed on the inner side of the buffer cover (5). The drive motor (33) is mounted on the outer surface of the buffer cover (5) through a motor bracket (331). The motor bracket (331) has a shaft seat (332) through which the motor shaft (330) of the drive motor (33) passes. The shaft seat (332) is cylindrical and is fitted into the groove (55). A sealing ring (7) is provided between the two in the circumferential direction.

14. The cooking apparatus according to any one of claims 9 to 13, characterized in that, The depth h of the buffer cavity (50) along the distance from its first inlet (501) to its first outlet (502) satisfies the following relationship with the radius D1 of the air inlet (101): 5mm≤0.3D1 mm≤h≤D1 mm.

15. The cooking apparatus according to any one of claims 1 to 5, characterized in that, The inner liner (10) is also provided with a hot air fan blade (32), which is coaxially arranged with the aforementioned exhaust fan blade (31), and both are located in the hot air chamber (60) formed by the side wall of the inner liner (10) where the hot air baffle (6) and the aforementioned air inlet (101) are located. The aforementioned hot air baffle (6) has a hot air inlet (61) facing the aforementioned hot air fan blade (32) and a hot air outlet (62) surrounding the hot air inlet (61).

16. The cooking apparatus as claimed in claim 15, characterized in that, The hot air baffle (6) is divided into upper and lower parts by the central axis of the fan blade (31) along the horizontal direction. The sum of the opening areas of the hot air outlets (62) in the upper part of the hot air baffle (6) is greater than the sum of the opening areas of the hot air outlets (62) in the lower part.

17. A cooking appliance, characterized in that, The application includes a cooking apparatus (1) as described in any one of claims 1 to 16.

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

19. The integrated stove as described in claim 18, characterized in that, The stove (2) is provided with a heat dissipation channel (20), and the heat dissipation outlet (201) of the heat dissipation channel (20) is in fluid communication with the air inlet (101) of the inner liner (10).

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