Grill with self-circulating air duct

Abstract

The application provides a teppanyaki with a self-circulating air duct, which comprises a cooking plate forming a cooking surface, a heating assembly arranged below the cooking plate for heating the cooking plate, an air extraction assembly and an air blowing assembly arranged on the upper and lower sides of the heating assembly respectively, when the heating assembly, the air extraction assembly and the air blowing assembly work simultaneously, the heat generated by the heating assembly is affected by the air blowing assembly to form a first air duct from a first end of the cooking plate close to the air blowing assembly to a second end of the cooking plate far away from the air blowing assembly, the first air duct is affected by a flow guide assembly forming a second air duct and the air extraction assembly to form a third air duct opposite to the first air duct and a connecting air duct connecting the third air duct and the first air duct, and then a circulating air duct along the periphery of the cooking plate is formed. In the application, the self-circulating air duct is formed, so that the heat circulation is formed, and the bottom heating assembly heats the cooking plate from the bottom during the cooking process, and the service life of the cooking plate is prolonged.

Description

Technical Field

[0001] This invention relates to the field of auxiliary structure technology in grilling and cooking, and more particularly to a teppanyaki grill with a self-circulating air duct. Background Technology

[0002] Teppanyaki equipment, as a cooking appliance in commercial kitchens, primarily functions to provide a heating zone for cooking ingredients. Currently, most of it uses electromagnetic heating, which has advantages such as high thermal efficiency, fast heating, and uniform heating. However, during operation, the temperature rises due to contact with the heated metal surface, which can cause high-temperature damage to the equipment itself. The conventional solution is to place a cooling fan at the bottom to dissipate heat and improve its durability.

[0003] As a teppanyaki grill with built-in ventilation and purification capabilities, its ability to absorb cooking fumes is also very important. Due to the influence of the external environment, spatial turbulence and other issues may occur. Therefore, a structure has emerged that adds an air supply duct on the opposite side of the exhaust duct. By blowing air into the exhaust vent, it is easier to absorb and collect cooking fumes and reduce the impact of external environmental factors.

[0004] During operation, the electromagnetic heating system heats nearby metal materials. After being heated, the metal materials themselves emit heat, which can have a side effect on the electromagnetic coil, causing it to overheat and be damaged. The bottom cooling fan can protect the electromagnetic coil, but since the space where the electromagnetic heating system is located is basically a sealed environment, the heat cannot be effectively dissipated, which seriously affects its service life and causes interference.

[0005] In addition, the requirement for front-blowing function is achieved through multi-stage ducts and additional fans. In actual use, the ductwork is curved and the air delivery area is small, with limited functionality. While increasing costs, it does not significantly improve the air delivery volume. Summary of the Invention

[0006] The purpose of this invention is to provide a teppanyaki grill with a self-circulating air duct. The self-circulating air duct allows the heat of the heating element to be repeatedly circulated, which not only heats the food to be cooked from the bottom, but also allows the hot air to pass over the surface of the food through the air duct, thus accelerating the cooking process. At the same time, the circulating air duct also avoids heat buildup and protects the heating element.

[0007] To achieve the above objectives, the present invention is implemented through the following technical solutions.

[0008] Teppanyaki grills with self-circulating air ducts, including,

[0009] A cooking plate that forms a cooking surface, wherein a heating component for heating the cooking plate is disposed below the cooking plate;

[0010] The heating component is provided with an exhaust component and a blower component on its upper and lower sides respectively. When the heating component, exhaust component and blower component work at the same time, the heat generated by the heating component is blown by the blower component to form a first air duct from the first end of the cooking plate near the blower component to the second end away from the blower component. After being guided by the air guide component that forms the second air duct and the exhaust component, a third air duct is formed in the opposite direction to the first air duct, and a connecting air duct is formed connecting the third air duct and the first air duct, thereby forming a circulating air duct that circulates along the outer periphery of the cooking plate.

[0011] In this technical solution, the self-circulating air duct is used to ensure that heat can be dispersed in a timely manner. In particular, the circulating air duct solves the problem that heat cannot be effectively delivered in a sealed environment, which interferes with the service life of heating components.

[0012] In this technical solution, by adding exhaust and blowing components, the heat generated by the heating group under the cooking plate can be blown away and dispersed, reducing heat accumulation. At the same time, by utilizing the different working directions of exhaust and blowing, food can be heated from all directions during cooking, especially for grilling, reducing the need for manual flipping and other steps.

[0013] In this technical solution, exhaust and air blowing are used to create a larger heating zone on the upper and lower parts of the cooking surface, which invisibly increases the cooking space, making the teppanyaki grill more efficient and maximizing the use of the generated heat.

[0014] As a further improvement of the present invention, the heating component is mounted on the side of the cooking plate away from the cooking surface, and the blower component is located below the heating component, forming an upwardly inclined air duct from the heating component toward the cooking plate.

[0015] In this technical solution, an upwardly inclined air duct is formed, especially with the blower component located below. During operation, it needs to work towards the heating component. Although the resulting slope has some energy loss compared to a flat surface, the temperature will also decrease during this process, thus protecting the heating component.

[0016] As a further improvement of the invention, it also includes an assembly plate for assembling the blower assembly and located below the cooking plate to form the airflow guide assembly, wherein the assembly plate and the cooking plate form the first air duct.

[0017] In this technical solution, an air duct component is added so that the airflow blown out by the blower component has a certain guiding path, and can move along the guiding path, thereby forming an upward guiding surface and improving the working efficiency of the blower component.

[0018] As a further improvement of the present invention, the assembly plate forms a stepped guide surface that gradually guides upward below the cooking plate.

[0019] In this technical solution, a stepped guiding surface is formed, which has a protrusion. When the air flows, the airflow direction is at an upward angle. The Coanda effect is formed through the cooking plate made of metal plate, and the airflow direction will be directed to the exhaust device to complete the air supply work.

[0020] As a further improvement of the present invention, in the stepped guide surface, the height of the stepped guide surface gradually decreases from the blower assembly to the other end of the cooking plate.

[0021] In this technical solution, there are two reasons for the change in height from high to low. First, the fan casing itself is made of metal, and it must be at a sufficient distance from the electromagnetic heating coil to avoid being affected. Second, the change in guide surface from high to low will reduce the area of ​​the air outlet. According to the principle of the narrow tube effect, as the air outlet becomes smaller, the air velocity will increase under the condition of constant air volume, and the heat flowing from the lower end will be discharged more quickly.

[0022] As a further improvement of the present invention, the stepped guide surface includes a plurality of guide surfaces connected in sequence, and the slope formed by the guide surface gradually becomes gentler from the end of the blower assembly to the end of the cooking plate away from the blower assembly.

[0023] In this technical solution, a slope is used to form a guiding surface, and as the hot air diffuses, the slope becomes gentler and gentler, resulting in less heat consumption as it moves further back. At this point, the heat of the heating components has been well dispersed, laying the foundation for the next upward movement to form a cycle.

[0024] As a further improvement of the present invention, the exhaust assembly is set at the same height as the cooking plate, and the height of the working surface of the exhaust assembly is higher than or equal to the height of the third air duct on the cooking plate.

[0025] In this technical solution, the exhaust component is higher than or equal to the working surface of the cooking plate. At this time, it can extract the airflow on the cooking surface and then guide it by bending to form a complete circulation.

[0026] As a further improvement of the present invention, a transition gap is formed between the exhaust assembly and the cooking plate, and the transition gap forms a downward-facing third air duct through the action of the exhaust assembly.

[0027] This technical solution makes full use of the transition gap to guide the airflow and achieve circulation, while reducing the addition of unnecessary components.

[0028] As a further improvement of the invention, it also includes a pressure strip structure located at the edge of the cooking plate and forming a ventilation channel between the plate and the cooking surface.

[0029] In this technical solution, a pressure strip structure is added, and a ventilation channel is formed between the pressure strip and the edge of the cooking board. This allows heat to dissipate. Compared to the direct pressing method, the pressing position is closer to the diner. If there is no ventilation channel here, the temperature may be too high, which could easily burn the diner and cause a safety accident.

[0030] As a further improvement of the present invention, the pressure strip structure forms a semi-enclosed air duct along the edge of the cooking plate, which extends from the second air duct toward the exhaust assembly, and the semi-enclosed air duct is connected to the connecting air duct.

[0031] In this technical solution, the hot air is delivered to the air duct and exhaust device inside the pressure strip. Most of the airflow will travel towards the exhaust device to assist in the adsorption of oil fumes, while a small portion of the airflow entering the air duct inside the pressure strip will cool the temperature through the physical function of air flow. Attached Figure Description

[0032] Figure 1 An assembly diagram of a teppanyaki grill with a self-circulating air duct provided by the present invention;

[0033] Figure 2 A front view of a teppanyaki grill with a self-circulating air duct provided by the present invention;

[0034] Figure 3 A top view of a teppanyaki grill with a self-circulating air duct provided by the present invention;

[0035] Figure 4 This is an assembly diagram of the cooking board and pressure strip structure provided by the present invention;

[0036] In the picture:

[0037] 10. Cooking plate; 11. First air duct; 12. Second air duct; 13. Third air duct; 14. Connecting air duct; 15. Flow duct; 16. Air volume divider plate; 17. Insulation layer; 20. Heating component; 30. Exhaust component; 40. Blower component; 50. Airflow guide component; 60. Assembly plate; 70. Stepped guide surface; 71. Guide surface; 80. Pressure strip structure; 90. Airflow guide component. Detailed Implementation

[0038] The present invention will now be described in detail with reference to the embodiments shown in the accompanying drawings. However, it should be noted that these embodiments are not intended to limit the present invention. Equivalent changes or substitutions in function, method, or structure made by those skilled in the art based on these embodiments are all within the scope of protection of the present invention.

[0039] See attached document Figure 1-4 As shown, a teppanyaki grill with a self-circulating air duct includes a cooking plate 10 forming a cooking surface, and a heating component 20 for heating the cooking plate 10 is disposed under the cooking plate 10.

[0040] The heating component 20 is provided with an exhaust component 30 and a blower component 40 on its upper and lower sides, respectively. When the heating component 20, the exhaust component 30 and the blower component 40 work at the same time, the heat generated by the heating component is blown by the blower component to form a first air duct 11 from the first end of the cooking plate 10 near the blower component 40 to the second end away from the blower component 40. After being guided by the guide component 50 forming the second air duct 12 and the exhaust component 30, a third air duct 13 is formed in the opposite direction to the first air duct 11 and a connecting air duct 14 connecting the third air duct 13 and the first air duct 11 is formed, thereby forming a circulating air duct that circulates along the outer periphery of the cooking plate 10.

[0041] In this embodiment, the self-circulating air duct is used to ensure that heat can be dispersed in a timely manner. In particular, the circulating air duct solves the problem that heat cannot be effectively delivered in a sealed environment, which interferes with the service life of heating components.

[0042] In this embodiment, by adding an exhaust fan and a blower fan, the heat generated by the heating element below the cooking plate can be blown out and dispersed, reducing heat accumulation. At the same time, by utilizing the different working directions of the exhaust fan and the blower fan, the food can be heated from all directions during cooking, especially for grilling, reducing the need for manual flipping and other steps.

[0043] In this embodiment, ventilation and air blowing are used to create a larger heating zone above and below the cooking surface, which invisibly increases the cooking space, making the teppanyaki grill more efficient and maximizing the use of the generated heat.

[0044] The working process of the teppanyaki in this invention is as follows: When all cooking preparations are completed, the heating component is turned on, and the exhaust component and the blower component are turned on at the same time, so that the three work together to form a circulating air duct with heat. At this time, the heat temperature at the bottom will be slightly lower than the heating temperature in the prior art, but the circulating hot air will pass over the surface of the food to heat and cook the food, thereby reducing the number of times to flip the food and improving the cooking effect.

[0045] In one embodiment, the heating component 20 is mounted on the side of the cooking plate 10 away from the cooking surface, and the air blowing component 40 is located below the heating component 20, forming an upwardly inclined air duct from the heating component 20 toward the cooking plate.

[0046] In this embodiment, an upwardly inclined air duct is formed, especially with the blower assembly positioned below. During operation, it needs to work towards the heating assembly. Although the resulting slope results in some energy loss compared to a flat surface, the temperature will also decrease during this process, thereby protecting the heating assembly.

[0047] In one embodiment, the assembly plate 60 is further included for mounting the blower assembly 40 and located below the cooking plate 10 to form the airflow assembly 50, wherein the assembly plate 60 and the cooking plate 10 form the first air duct 11.

[0048] In this embodiment, an air duct component is added so that the airflow blown out by the blower component has a certain guiding path, and can move along the guiding path, thereby forming an upward guiding surface and improving the working efficiency of the blower component.

[0049] Furthermore, the assembly plate 60 forms a gradually upward-facing stepped guide surface 70 below the cooking plate 10. In this embodiment, the stepped guide surface has a protrusion, so when airflow occurs, the airflow direction is at an upward angle. Through the Coanda effect created by the cooking plate made of metal plates, the airflow is directed towards the exhaust device to complete the air supply work. Compared with flat guide surfaces, the guide surface with a certain slope and stepped height adjustment has a stronger guiding effect on airflow, and can be adjusted according to a set trajectory.

[0050] In one embodiment, the height of the stepped guide surface 70 gradually decreases from the blower assembly to the other end of the cooking plate.

[0051] In this embodiment, there are two reasons for the change in height from high to low. First, the fan casing itself is made of metal and must be at a sufficient distance from the electromagnetic heating coil to avoid being affected. Second, the change in the guide surface from high to low will reduce the area of ​​the air vent from large to small. According to the principle of the narrow tube effect, as the air vent becomes smaller, the air velocity will increase under the condition of constant air volume, and the heat flowing from the lower end will be discharged more quickly.

[0052] In one embodiment, the stepped guide surface 70 includes a plurality of guide surfaces 71 connected in sequence, and the slope formed by the guide surfaces gradually becomes gentler from the blower assembly 40 to the end of the cooking plate 10 away from the blower assembly 40.

[0053] In this embodiment, a slope is used to form the guiding surface. As the hot air diffuses, the slope becomes increasingly gentle, resulting in less heat consumption towards the end. At this point, the heat from the heating component is well dispersed, laying the foundation for the next upward movement to form a cycle. Specifically, this structure, which uses multiple segmented slopes instead of a single slope, is designed to increase the strength of the sheet metal structure and prevent it from being affected by heat dissipation and fatigue caused by prolonged use of metal. While a gentle slope would improve airflow, it would not increase wind speed due to the unchanged structure, and the area of ​​the air outlet would not be sufficient to evenly discharge the airflow within the cavity.

[0054] In one embodiment, the exhaust assembly 30 is disposed at the same height as the cooking plate 10, and the height of the working surface of the exhaust assembly 30 is higher than or equal to the height of the third air duct 13 on the cooking plate 10.

[0055] In this embodiment, the exhaust component is higher than or equal to the working surface of the cooking plate. This allows it to extract airflow from the cooking surface and then guide it through a bend, forming a complete circulation. From the demonstration of the entire cooking process, it's clear that the volatilization of cooking fumes is a fundamental physical phenomenon during the heating of the cooking surface and is unavoidable. However, the volatility of cooking fumes differs from that of water vapor; their density is lower than that of water, resulting in a larger volatilization surface or space. Therefore, a device capable of effectively absorbing the fumes at that height is necessary. Otherwise, it would significantly increase energy consumption and is ultimately unnecessary.

[0056] In one embodiment, a transition gap is formed between the exhaust assembly 30 and the cooking plate 10, and the transition gap 31 forms a downward-facing third air duct 13 through the action of the exhaust assembly.

[0057] In this embodiment, the transition gap is fully utilized to guide the airflow and achieve circulation, while reducing the addition of unnecessary components.

[0058] In one embodiment, a pressure strip structure 80 is also included, which is located at the edge of the cooking plate 10 and forms a flow channel 15 between it and the cooking surface.

[0059] In this embodiment, a pressure strip structure 80 is added, and a ventilation channel is formed between the pressure strip and the edge of the cooking plate. This allows heat to dissipate. Compared to the direct pressing method, the pressing position is closer to the diner. If there is no ventilation channel here, the temperature may be too high, which could easily burn the diner and cause a safety accident.

[0060] In one embodiment, the pressure strip structure 80 forms a semi-enclosed air duct along the edge of the cooking plate 10, extending from the second air duct 12 toward the exhaust assembly 30, and the semi-enclosed air duct is connected to the connecting air duct.

[0061] In this embodiment, the hot air is delivered to the air duct and exhaust device inside the pressure strip. Most of the airflow will travel towards the exhaust device to assist in the adsorption of oil fumes, while a small portion of the airflow entering the air duct inside the pressure strip will cool the temperature through the physical function of air flow.

[0062] See attached document Figure 1-4 As shown, the teppanyaki grill with a self-circulating air duct in this embodiment includes an air duct device, an exhaust assembly composed of a fan, a guide assembly formed by a guide plate, an air vent (i.e., at the exhaust assembly), and a space within the pressure strip (i.e., a flow channel 15 formed by the recess of the pressure strip structure 80). The air duct device is fixed below the cooking plate made of a metal plate. The exhaust assembly is installed at the front end, and the guide plate forms a flow guiding assembly 90 at the rear end. The guide plate can guide the airflow horizontally to the air vent and the space within the pressure strip, thereby completing the entire air supply and heat dissipation work. In this embodiment, the added guide assembly and flow guiding assembly create a flowing space above and below the cooking plate, which accelerates airflow compared to a sealed structure.

[0063] The figure shows a schematic diagram of a specific embodiment of the present invention. In the figure, the device comprises an exhaust assembly composed of a fan mechanism, a guide assembly 50 composed of an air duct device, an airflow partition plate 16 located below the cooking plate 10 and close to the heating assembly, a heating assembly 20 composed of an electromagnetic coil, a cooking plate 10 composed of a metal plate, an exhaust assembly 30 composed of an exhaust device, a guide assembly 90 formed by the guide plate, and a flow channel formed by an inwardly recessed pressure strip structure 80. In this embodiment, the airflow partition plate 16 is specifically a support plate formed by bending. It not only supports the heating assembly on the mounting plate 60, but also, through at least two bending structures, divides the hot air from the heating assembly into several second air ducts, thereby preventing the accumulation of hot air and achieving multi-directional flow for heat dissipation.

[0064] In this embodiment, during specific operation, the airflow is powered by a fan and controlled within the first air duct 11 formed by the air duct device. The airflow is delivered by controlling the airflow. The airflow divider plate evenly cuts the fan airflow to ensure that the airflow in the four channels within the air duct device (i.e., the first air duct 11) is equal. This effectively removes the heat conducted by the heating component composed of the electromagnetic coil. The hot airflow is then delivered to the airflow duct 15 formed by the pressure strip structure 80 and the exhaust device via the guide component 50 formed by the guide plate. Most of the airflow will travel towards the exhaust device after passing through the airflow component 90 to assist in the adsorption of oil fumes. A small portion of the airflow entering the air duct 9 within the pressure strip will cool the temperature through the physical function of airflow.

[0065] In operation, when the airflow flows towards the exhaust device, the airflow direction is at an upward angle. Through the metal plate, a Coanda effect is formed, and the airflow direction is directed towards the exhaust device to complete the air supply work. During operation, from an aerodynamic perspective, the airflow coming out of this port is not guided. Therefore, it can be determined from a physical structure perspective that there is no device or mechanism to force the airflow direction, so it must be dispersed and lost. However, in this embodiment, at the lower end of the air outlet, there is a piece horizontal to the air outlet direction, so a Coanda effect is generated. Combined with the suction of the exhaust device, a horizontal airflow is generated or formed (inevitably, some airflow will be dissipated).

[0066] After passing through the airflow guide assembly 90, which is an upward-sloping plate, the airflow direction is at an upward angle. As a result, a portion of the airflow will rush into the air duct inside the end strips (i.e., the strip structure), increasing the physical cooling of the airflow and reducing the temperature of the external strips, thus avoiding the risk of external burns.

[0067] In this embodiment, the cooking plate 10 is a cuboid plate, and a flow guide component 90 is set at one end of the cooking plate. At this time, except for the position near the exhaust component, the two pressure strip structures 80 are symmetrically arranged L-shaped structures when viewed from the top view. The two pressure strip structures 80 form a U-shaped top view structure, so that three sides of the cooking plate 10 are surrounded and blocked. In addition, a blower component is installed. At this time, the pressure strip structure 80 is relatively close to the diners. The pressure strip structure is concave, and the groove forms a flow channel, so that hot air and cold air are mixed and then flow to the exhaust component, reducing the risk of burns to diners.

[0068] In this embodiment, a heat insulation layer 17 can also be provided below the cooking plate, specifically located between the heating component 20 and the cooking plate 10.

[0069] In this embodiment, both the exhaust fan assembly and the blower assembly are located at the end of the cooking plate away from the flow guide assembly 90, with the exhaust fan assembly facing outwards and the blower assembly located below the cooking plate 10. They are directly assembled. The misalignment of the two structures not only forms a circulating air duct due to their respective forces, but also avoids problems such as counterweight.

[0070] In this invention, the advantage of using the above structure is that the air can be delivered to the external exhaust device and the space inside the pressure bar through the air diversion component 90, which not only completes the air supply function, but also discharges the heat conducted by the metal plate to the outside, reducing costs and making use of resources. At the same time, the air duct device under the magnetic coil of the external pressure bar can uniformly dissipate heat to the entire coil area and physically cool down the temperature of the heat generated at all times.

[0071] In this embodiment, there is an air volume partition plate 16 in the air duct device, which ensures that the airflow in the entire air duct device is balanced and consistent when the fan blows air. Multiple partition plates can be symmetrically set so that the airflow is evenly cut.

[0072] The airflow passes through the air guide plate (i.e., the air diversion component 90) and is delivered to the exhaust device to complete the air supply work. It is also delivered into the space inside the pressure bar to complete the material cooling.

[0073] In this embodiment, the airflow guiding component 50 formed by the air duct device is a rotating mechanism, which facilitates the disassembly and maintenance of the electromagnetic coil. Specifically, it is composed of detachable concentric shafts at each end. The concentric shafts are installed using spring pins, and the pins automatically spring back to the holes to complete the installation. During disassembly, the pins are pushed open, and the concentric shafts are disassembled under the action of natural gravity.

[0074] In this embodiment, a stepped guide surface is used to direct the airflow. The cross-sectional area of ​​the fan is in a 2:1 ratio with the cross-sectional area of ​​the front air outlet, which increases the airflow throughput. In addition, this device is not designed solely for the purpose of realizing this function, but is designed to meet the needs of front air supply function while having heat dissipation function.

[0075] The detailed descriptions listed above are merely specific descriptions of feasible embodiments of the present invention, and are not intended to limit the scope of protection of the present invention. All equivalent embodiments or modifications made without departing from the spirit of the present invention should be included within the scope of protection of the present invention.

[0076] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from its spirit or essential characteristics. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, all variations falling within the meaning and scope of equivalents of the claims are intended to be included within the present invention. No reference numerals in the claims should be construed as limiting the scope of the claims.

[0077] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A teppanyaki grill with a self-circulating air duct, characterized in that, include, A cooking plate that forms a cooking surface, wherein a heating component for heating the cooking plate is disposed below the cooking plate; The heating component is provided with an exhaust component and a blower component on its upper and lower sides respectively. When the heating component, exhaust component and blower component work at the same time, the heat generated by the heating component is blown by the blower component to form a first air duct from the first end of the cooking plate near the blower component to the second end away from the blower component. After the flow guide component and exhaust component form the second air duct, a third air duct is formed in the opposite direction to the first air duct, and a connecting air duct is formed connecting the third air duct and the first air duct, thereby forming a circulating air duct that circulates along the outer periphery of the cooking plate. It also includes an assembly plate for assembling the blower assembly and located below the cooking plate to form the airflow assembly, wherein the assembly plate and the cooking plate form the first air duct. The assembly plate forms a stepped guide surface that gradually rises below the cooking plate; the stepped guide surface includes a plurality of guide surfaces connected in sequence, and the slope of the guide surface gradually becomes gentler from the blower assembly to the end of the cooking plate away from the blower assembly. The exhaust assembly is set at the same height as the cooking plate, and the height of the working surface of the exhaust assembly is higher than or equal to the height of the third air duct on the cooking plate. A transition gap is formed between the exhaust assembly and the cooking plate. The transition gap, through the action of the exhaust assembly, forms a downward-facing third air duct.

2. The teppanyaki grill with a self-circulating air duct according to claim 1, characterized in that, The heating element is mounted on the side of the cooking plate away from the cooking surface, and the blower element is located below the heating element, forming an upwardly inclined air duct from the heating element toward the cooking plate.

3. The teppanyaki grill with a self-circulating air duct according to claim 1, characterized in that, In the stepped guide surface, the height of the stepped guide surface gradually decreases from the blower assembly to the other end of the cooking plate.

4. The teppanyaki grill with a self-circulating air duct according to claim 1, characterized in that, It also includes a pressure strip structure located at the edge of the cooking board and forming a ventilation channel between it and the cooking surface.

5. The teppanyaki grill with a self-circulating air duct according to claim 4, characterized in that, The pressure strip structure forms a semi-enclosed air duct along the edge of the cooking plate, extending from the second air duct toward the exhaust assembly. The semi-enclosed air duct is connected to the connecting air duct.

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