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

Abstract

The present application relates to a kind of cooking device and cooking integrated machine and integrated stove, including inner container;Hot air baffle, cover is set on the inner side of the first side wall of inner container and is surrounded hot air cavity, and respectively have hot air import and hot air export;Hot air fan blade, with hot air import opposite;Air inlet, open in the first side wall of inner container and be located in hot air cavity;Air guide fan blade, with hot air fan blade coaxial arrangement, and with air inlet opposite;First recess, by the first side wall of inner container is outwardly convex and is formed;Second recess, by hot air baffle relative to hot air cavity is outwardly convex and is formed;Air guide fan blade along at least one half of itself axial direction is located in above-mentioned second recess, and the part of hot air fan blade along itself axial direction is located in first recess.The present application uses air guide strong row to row the moisture in inner container, does not additionally occupy the internal mounting space of cooking device, and row wet effect is good, and the influence to temperature field uniformity is small, can also promote the hot air circulation effect in inner container interior.

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 within 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 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 typically only have one vent on the inner pot. When the air pressure at the vent is greater than the external atmospheric pressure, excess gas in the inner pot is expelled through the vent. However, when baking foods with high moisture content (such as cakes and egg tarts), the humidity inside the inner pot is high, and the above-mentioned venting method cannot remove the moisture in time, thus affecting the cooking effect.

[0004] Therefore, currently, excess steam in the inner liner during baking is generally removed by blowing air. 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 Blower Structure for a Cooking Device and a Steam-Grill Combination Oven." However, using a blower method requires adding a blower device (such as a blower fan) 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 gas 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 avoid affecting the uniformity of the temperature field of the cooking cavity 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 device that achieves strong exhaust of the inner pot and good hot air circulation inside the inner pot, in contrast to the prior art.

[0009] The fifth 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.

[0010] The sixth 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.

[0011] The technical solution adopted by the present invention to solve at least one of the above-mentioned technical problems is: a cooking device, including an inner pot with an opening, and further comprising...

[0012] A hot air baffle is installed on the inner side of the first side wall of the inner liner, forming a hot air cavity with the first side wall, and has a hot air inlet and a hot air outlet.

[0013] Its characteristic is that it also includes

[0014] The first groove is formed by the outward protrusion of the aforementioned first sidewall and has an air inlet.

[0015] The second groove is formed by the hot air baffle protruding outward relative to the hot air cavity, and has the aforementioned hot air inlet.

[0016] Furthermore, the aforementioned hot air cavity is respectively provided with an exhaust fan blade and a hot air fan blade, wherein at least half of the exhaust fan blade is located in the aforementioned first groove, while a portion of the hot air fan blade is located in the second groove.

[0017] Furthermore, the volume of the second groove is larger than that of the first groove. The airflow from both the exhaust fan blades and the hot air fan blades flows back into the inner cavity of the inner liner through the hot air outlet of the hot air baffle. Therefore, the second groove needs to provide sufficient airflow space; otherwise, if the airflow pressure in the middle of the hot air baffle is too high, it will cause excessive airflow resistance around it, thus affecting the airflow effect of the hot air outlet.

[0018] Furthermore, the first groove and the second groove are arranged opposite to each other, and along the distance between them, the projection of the first groove is located in the second groove. Since the projection of the first groove is located in the second groove, it ensures that the airflow from the exhaust fan blades (i.e., the exhaust airflow) flows unidirectionally from the first groove into the second groove without backflow. This allows the exhaust airflow to smoothly enter the cooking cavity of the inner pot under the combined action of the exhaust fan blades and the hot air fan blades, avoiding gas backflow that would affect the exhaust effect.

[0019] Furthermore, the first groove is centered on the straight line containing the central axis of the aforementioned exhaust fan blade, and its cross-sectional size decreases from the inside to the outside relative to the hot air cavity, while the aforementioned air inlet is located at the point where the cross-section of the first groove is the smallest. This causes the sides of the first groove to extend at an angle, which on the one hand guides the exhaust airflow, and on the other hand prevents the local backflow formed by the exhaust fan blade from affecting the exhaust speed of the inner liner.

[0020] Furthermore, the second groove is centered on the straight line containing the central axis of the aforementioned hot air fan blade, and its cross-sectional size decreases from the inside to the outside relative to the hot air cavity, while the aforementioned hot air inlet is located at the point where the cross-section of the second groove is smallest. This allows the sides of the second groove to extend at an angle, thereby increasing the opening area of ​​the hot air outlet located therein, and thus increasing the air outlet speed and improving the circulation speed of the hot air in the inner liner.

[0021] Furthermore, the second groove is also provided with the aforementioned hot air outlet, which is arranged circumferentially around the aforementioned hot air inlet.

[0022] Furthermore, the axial spacing between the outer and inner edges of each side of the first groove relative to the hot air cavity forms an angle α with the horizontal plane, where the angle α is 20°≤α≤60°. In this invention, when α is close to 0°, each side of the first groove will generate significant flow resistance near the outer edge of each first blade of the induced draft fan blade, resulting in a relatively large pressure distribution on each side of the first groove. This leads to greater resistance to the radial airflow (i.e., the exhaust airflow from the induced draft fan blade) from the induced draft fan blade. This affects the airflow output of the exhaust fan blades, and consequently the overall airflow efficiency. When α is less than 20°, the guiding effect of the radial airflow of the first groove towards the opposite side of the hot air cavity (the front side of the inner cavity when the hot air cavity is located at the rear of the inner cavity) is poor, and the resistance is too high. In some cases, the airflow may even be redirected back into the hot air cavity, causing backflow. When α is greater than 60°, the sides of the first groove cannot guide the airflow, causing it to diffuse and making it difficult to enter the cooking cavity of the inner cavity, thus reducing airflow efficiency. The axial distance between the outer and inner edges of the sides of the second groove relative to the hot air cavity forms an angle β with the horizontal plane, where the angle β is 30°≤α≤75°. This allows the opening area of ​​the hot air outlet on the hot air baffle to be large enough, ensuring the air outlet effect of the hot air chamber. At the same time, it can effectively guide the air outlet of the induced draft fan blades to the hot air baffle, reduce the change in airflow angle during the process of the air outlet of the induced draft fan blades flowing to the hot air outlet of the hot air baffle, reduce the kinetic energy loss of the induced draft airflow, and ensure the induced draft efficiency.

[0023] Furthermore, an axial gap is left between the induced draft fan blade and the minimum cross-sectional area of ​​the first groove, forming an air-induced draft buffer zone that largely overlaps with the negative pressure area created by the rotation of the induced draft fan blade. The axial depth d1 of this air-induced draft buffer zone is 3mm ≤ d1 ≤ 7mm. This allows the induced draft fan blade to be brought as close to the air inlet as possible while ensuring smooth rotation, maximizing the negative pressure at the air inlet and thus increasing the airflow velocity. Moreover, the gas temperature on one side of the induced draft fan blade is higher than that in the air-induced draft buffer zone. This causes the gas in the buffer zone to expand as it flows towards the other side of the induced draft fan blade. If d1 is too small, it can cause backflow of gas. This invention avoids this problem by limiting the range of d1.

[0024] Furthermore, the radial distance between the outer edge of the induced draft fan blade and each side of the first groove is greater than or equal to 1 / 10 of the diameter of the induced draft fan blade. This provides suitable acceleration space for the airflow from the induced draft fan blade, minimizes the airflow resistance of the induced draft fan blade, avoids local backflow, and ensures that the airflow from the induced draft fan blade smoothly enters the inner cavity of the inner liner through the hot air outlet of the hot air baffle.

[0025] Furthermore, a heating tube is provided around the outer periphery of the exhaust fan blades and the hot air fan blades. At least the outer end of the exhaust fan blades along its own axial direction is located outside the heating tube, while the inner end of the hot air fan blades along its own axial direction is located inside the heating tube. This way, the air from the exhaust fan blades is heated by the heating tube and then enters the cooking cavity of the inner pot through the hot air outlet of the hot air baffle. This prevents cold air from directly entering the cooking cavity and affecting the uniformity of the temperature field. The fact that the outer end of the exhaust fan blades along its own axial direction is located outside the heating tube prevents the exhaust fan blades from being completely enclosed in the heating tube, which would obstruct airflow and affect the exhaust. It also keeps the heating tube relatively far from the side wall of the inner pot, preventing excessive heat radiation to the side wall and heat loss. The fact that the inner end of the hot air fan blades along its own axial direction is located inside the heating tube ensures that the air from the hot air fan blades is fully heated, increasing the temperature of the hot air circulation and thus improving cooking efficiency. It also brings the heating tube closer to the cooking cavity of the inner pot, improving the heat utilization rate of the heating tube.

[0026] Furthermore, the exhaust fan blades and heating pipes are completely offset along their own axial direction. Under the airflow guidance of the hot air fan blades, the exhaust air from the exhaust fan blades tends to flow towards the hot air outlet of the hot air baffle. Therefore, even though the exhaust fan blades and heating pipes are offset along their own axial direction, the exhaust air from the exhaust fan blades can still be fully heated by the heating pipes before flowing into the hot air outlet of the hot air baffle. Offsetting the two completely avoids the influence of the heating pipes surrounding the exhaust fan blades, and also ensures that the distance between the heating pipes and the inner liner sidewall is large enough to minimize the heat radiated to the inner liner sidewall.

[0027] Furthermore, the axial height of the exhaust fan blade is smaller than that of the hot air fan blade, while their diameters are similar. This, combined with the volume of the groove where each fan blade is located, allows the exhaust fan blade to better drive outside air into the inner pot, while the hot air fan blade better drives the hot air circulation inside the inner pot and drives the exhaust fan blade's airflow into the cooking cavity of the inner pot.

[0028] Furthermore, the exhaust fan blade includes first blades spaced circumferentially around the straight line containing its central axis, and the orientation of each first blade deviates from the radial direction of the exhaust fan blade. This increases the disturbance of airflow by the exhaust fan blade, thereby increasing the air volume of the exhaust fan blade and improving the air intake capacity of the inner liner.

[0029] Furthermore, the angle between the orientation of each first blade of the induced draft fan and the radial direction of the induced draft fan is γ, and γ = 0 ≤ γ ≤ 30°. This allows for a better increase in the induced draft fan's ability to dodge airflow while ensuring sufficient airflow.

[0030] Furthermore, an exhaust port is provided on the first side wall of the inner liner. This exhaust port is located in the aforementioned hot air chamber, and the opening area of ​​the exhaust port is less than or equal to the smaller of the opening area of ​​the air inlet and the minimum cross-sectional area of ​​the exhaust pipe. This ensures that the airflow volume of the inner liner is greater than the exhaust volume at the same time, thereby guaranteeing the effect of airflow and dehumidification.

[0031] Furthermore, the ratio of the opening area of ​​the exhaust port to the minimum cross-sectional area of ​​the air duct is 0.8 to 1.0. This ensures that the airflow of the inner liner is always slightly greater than the exhaust flow at the same time, thereby better guaranteeing the effect of airflow and dehumidification.

[0032] Furthermore, the exhaust port and air inlet are located on opposite sides of the plane containing the vertical mid-section of the exhaust fan blade, with the exhaust port positioned above and to the side of the exhaust fan blade. This extends the flow path of externally introduced gas within the inner liner, allowing excess steam in the inner liner to be fully exhausted during baking, ensuring effective exhaust.

[0033] Furthermore, the projection of the exhaust port onto the hot air baffle is offset from the hot air outlet of the hot air baffle. This allows for a higher air pressure at the exhaust port, preventing the exhaust gas from flowing back into the inner liner and ensuring smooth exhaust.

[0034] Furthermore, the exhaust fan blade and the heating fan blade are integrated into one piece, and include a support plate centered on the straight line containing the central axis of each fan 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.

[0035] The technical solution adopted to further solve the fifth technical problem mentioned above is: a cooking appliance, characterized in that it uses the cooking device described above.

[0036] The technical solution adopted to further solve the sixth technical problem mentioned above is: an integrated stove that uses the cooking all-in-one machine as described above, characterized in that a stove is provided on the cooking device.

[0037] Compared with the prior art, the advantages of the present invention are as follows: The present invention adopts a forced draft method to remove excess steam from the inner cavity 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 cavity, so they do not occupy additional internal installation space of the cooking device. Furthermore, the gas introduced into the inner cavity first enters the hot air chamber, where it is preheated and premixed (with the gas entering the hot air chamber from the cooking cavity of the inner cavity). Then, it enters the cooking cavity of the inner cavity through the hot air outlet of the hot air baffle. On the one hand, this can improve the dehumidification effect of the cooking cavity of the inner cavity, and on the other hand, it can effectively avoid affecting the temperature uniformity of the cooking cavity of the inner cavity.

[0038] Furthermore, this invention increases the volume of the hot air chamber by setting a first groove and a second groove, thereby increasing the airflow of the inner liner and the potential airflow for hot air circulation. The first groove increases the airflow of the induced draft fan blades, thus increasing the induced draft speed, while the second groove increases the airflow of the hot air fan blades, thus increasing the hot air circulation speed. At least half of the induced draft fan blades along their axial direction is located in the first groove, increasing and stabilizing the negative pressure at the air inlet and improving the induced draft effect. The portion of the hot air fan blades along their axial direction is located in the second groove, exposing the other portion outside the second groove. This facilitates the airflow from the hot air fan blades and directs the airflow towards the hot air outlet of the hot air baffle, minimizing changes in airflow angle and kinetic energy loss, allowing the airflow to smoothly return to the cooking cavity of the inner liner, thus better forming hot air circulation within the inner liner. Attached Figure Description

[0039] Figure 1 This is a schematic diagram of the integrated stove in Embodiment 1 of the present invention (the back panel of the cabinet is hidden);

[0040] Figure 2 for Figure 1 A cross-sectional view along the aa direction;

[0041] Figure 3 for Figure 2 Enlarged view of section A;

[0042] Figure 4 for Figure 2 A schematic diagram of the structure from another direction;

[0043] Figure 5 for Figure 4 Enlarged view of section B;

[0044] Figure 6 This is a schematic diagram of the impeller structure in Embodiment 1 of the present invention;

[0045] Figure 7 for Figure 6 A schematic diagram of the structure from another direction;

[0046] Figure 8 This is a partial structural diagram of the integrated stove in Embodiment 1 of the present invention (the door, hot air baffle, and impeller are hidden);

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

[0048] Figure 10 for Figure 9 A structural diagram from another direction. Detailed Implementation

[0049] The present invention will be further described in detail below with reference to the accompanying drawings and embodiments.

[0050] 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.

[0051] Example 1:

[0052] like Figures 1-8As shown, an integrated stove includes a cooking device 1 with a grilling function and a cooktop 2 mounted on the cooking device 1. The cooking device 1 includes an inner liner 10 with a front opening. A hot air baffle 3 is fitted onto the rear inner side of the inner liner 10 to form a hot air cavity 30. The hot air baffle 3 has a central hot air inlet 31 and hot air outlets 32 surrounding the hot air inlet 31. Figure 4 and Figure 5 As shown. Further, an air inlet 101 located in the hot air chamber 30 is provided on the rear side wall of the inner liner 10. The hot air chamber 30 is provided with coaxially arranged hot air fan blades 42 and exhaust fan blades 41, each blade vertically arranged in the left-right direction. The hot air fan blade 42 is located in front of the exhaust fan blade 41 and directly opposite the air inlet 101 of the hot air baffle 3, while the exhaust fan blade 41 is opposite to the air inlet 101. Figure 2 and Figure 3 As shown, an air inlet 101 is connected to an air duct 6.

[0053] In this baking mode, when the exhaust fan blade 41 rotates, it creates negative pressure at the air inlet 101. Outside air enters the inner liner 10 through the air inlet 101, squeezing out the moisture in the inner liner 10 and achieving strong exhaust of the inner liner 10. This invention uses strong exhaust to remove excess steam from the inner liner 10 during baking. Compared with the existing forced exhaust method, the exhaust fan blade 41 in this invention is installed inside the inner liner 10, so it does not occupy additional internal installation space of the cooking device 1. Furthermore, the gas introduced into the inner liner 10 first enters the hot air chamber 30, where it is preheated and premixed (with the gas entering the hot air chamber 30 from the cooking cavity of the inner liner 10). Then, it enters the cooking cavity of the inner liner 10 (the inner cavity part of the inner liner 10 excluding the hot air chamber 10) through the hot air outlet 32 ​​of the hot air baffle 3. This improves the exhaust effect on the cooking cavity of the inner liner 10 and effectively avoids affecting the uniformity of the temperature field in the cooking cavity of the inner liner 10. In this embodiment, the cooking cavity of the inner pot 10 is the inner cavity space outside the hot air cavity 30.

[0054] Furthermore, such as Figure 3As shown, the rear sidewall of the inner liner 10 at the location of the air inlet 101 protrudes outward to form a first groove 100, and the air inlet 101 is formed in the first groove 100. Simultaneously, the hot air baffle 3 protrudes outward relative to the hot air cavity 30 to form a second groove 300, and the hot air inlet 31 is formed in the second groove 300. Furthermore, at least half of the induced draft fan blade 41 along its own axial direction is located in the first groove 100, while a portion of the hot air fan blade 42 along its own axial direction is located in the second groove 300. It can be seen that the present invention increases the volume of the hot air cavity 30 by setting the first groove 100 and the second groove 300, thereby increasing the potential airflow of the inner liner 10 for air intake and hot air circulation. Furthermore, by setting the first groove 100, the airflow of the induced draft fan blade 41 can be increased, thereby increasing the air intake speed; simultaneously, by setting the second groove 300, the airflow of the hot air fan blade 42 can be increased, thereby increasing the speed of hot air circulation. Furthermore, at least half of the induced draft fan blade 41 along its own axial direction is located in the first groove 100, thereby increasing the negative pressure at the air inlet 101 and thus increasing the induced draft speed. The portion of the hot air fan blade 42 along its own axial direction is located in the second groove 300, which is beneficial for the air outlet of the hot air fan blade 42 and for the airflow to flow to the hot air outlet 32 ​​of the hot air baffle 3, minimizing the change in airflow angle and reducing kinetic energy loss, so that the airflow can smoothly return to the inner cavity of the inner liner 10, and better form a hot air circulation inside the inner liner 10.

[0055] In this embodiment, preferably, the exhaust fan blade 41 and the hot fan blade 42 are an integral piece (specifically, an impeller 4a in this embodiment), driven by a drive motor 43, and include a support plate 40 centered on the central axis of each blade. One side surface of the support plate 40 is provided with circumferentially spaced first blades 411 to form the exhaust fan blade 41, while the other side surface is provided with circumferentially spaced second blades 421 to form the hot fan blade 42. This simplifies the structure of the exhaust fan blade 41 and the hot fan blade 42, facilitating their driving, control, and installation in the cooking device 1. Furthermore, in this embodiment, each first blade 411 and each second blade 421 extends radially along the support plate 40, and each first blade 411 of the exhaust fan blade 41 corresponds one-to-one with each second blade 421 of the hot fan blade 42. Each first blade 411 and its corresponding second blade 421 are respectively positioned opposite the support plate 40.

[0056] Furthermore, the volume of the second groove 300 is larger than that of the first groove 100. The airflow from both the induced draft fan blade 41 and the hot air fan blade 42 flows into the inner cavity of the inner liner 10 through the hot air outlet 32 ​​of the hot air baffle 3. Therefore, the second groove 300 needs to provide sufficient airflow space; otherwise, excessive airflow pressure in the middle of the hot air baffle 3 will lead to excessive airflow resistance around it, thus affecting the airflow effect of the hot air outlet 32. Preferably, the first groove 100 and the second groove 300 are arranged opposite each other, and along the distance between them, the projection of the first groove 100 is located in the second groove 300. Since the projection of the first groove 100 is located in the second groove 300, it ensures that the airflow from the induced draft fan blade 41 (i.e., the induced draft airflow) flows unidirectionally from the first groove 100 into the second groove 300 without backflow. This allows the induced draft airflow to smoothly enter the cooking cavity of the inner liner 10 under the combined action of the induced draft fan blade 41 and the hot air fan blade 42, avoiding gas backflow and affecting the induced draft effect.

[0057] Furthermore, the first groove 100 is centered on the straight line containing the central axis of the exhaust fan blade 41, and its cross-sectional size decreases from the inside to the outside relative to the hot air cavity 30. The air inlet 101 is located at the point where the cross-section of the first groove 100 is the smallest. This causes all sides of the first groove 100 to extend at an angle, which on the one hand guides the exhaust airflow, and on the other hand prevents the local backflow formed by the exhaust air from the exhaust fan blade 41 from affecting the exhaust air velocity of the inner liner 10. At the same time, the second groove 300 is centered on the straight line containing the central axis of the hot air fan blade 42, and its cross-sectional size decreases from the inside to the outside relative to the hot air cavity 30. The hot air inlet 31 is located at the point where the cross-section of the second groove 300 is the smallest. This allows all sides of the second groove 300 to extend at an angle, thereby increasing the opening area of ​​the hot air outlet 32 ​​located therein, thereby increasing the exhaust air velocity and improving the circulation speed of the hot air in the inner liner 10.

[0058] In this embodiment, as Figure 5 As shown, the aforementioned hot air outlet 32 ​​is also formed in the aforementioned second groove 300, and the hot air outlet 32 ​​is spaced circumferentially around the aforementioned hot air inlet 31. Furthermore, in this embodiment, both the first groove 100 and the second groove 300 are rectangular disc structures. Further, as... Figure 3As shown, the axial spacing between the outer and inner edges of each side of the first groove 100 relative to the hot air cavity 30 forms an angle α with the horizontal plane. The size of the angle α is 20°≤α≤60°. In this invention, when α is close to 0°, each side of the first groove 100 will generate a large flow resistance near the outer edge of each first blade 411 of the induced draft fan blade 41. This results in a relatively large pressure distribution on each side of the first groove 100, which in turn increases the resistance to the radial airflow (i.e., the exhaust airflow from the induced draft fan blade 41). This affects the air output effect of the exhaust fan blade 41, and thus the exhaust effect. When α is less than 20°, the radial airflow of the exhaust fan blade 41 directed towards the opposite side of the hot air cavity (the front side of the inner cavity of the inner liner 10 when the hot air cavity 30 is located at the rear side of the inner cavity of the inner liner 10) is poor, and the resistance is too high. In some cases, some airflow is directed to the hot air cavity 30 in the opposite direction, resulting in backflow. When α is greater than 60°, the radial airflow of the exhaust fan blade 41 cannot play a guiding role. The airflow spreads everywhere and is not easy to enter the cooking cavity of the inner liner 10, thus reducing the exhaust efficiency.

[0059] Furthermore, the axial spacing between the outer and inner edges of the hot air cavity 300 and the horizontal plane of each side of the second groove 300 relative to the horizontal plane forms an angle β, the size of which is 30°≤α≤75°. This allows the opening area of ​​the hot air outlet 32 ​​on the hot air baffle 3 to be large enough to ensure the air outlet effect of the hot air cavity 30. At the same time, it can effectively guide the air outlet of the induced draft fan blade 41 to the hot air baffle 3, reducing the change in airflow angle during the flow of the air outlet of the induced draft fan blade 41 to the hot air outlet 32 ​​of the hot air baffle 3, reducing the kinetic energy loss of the induced draft airflow, and ensuring the induced draft efficiency.

[0060] Furthermore, in this embodiment, an axial gap is left between the aforementioned induced draft fan blade 41 and the minimum cross-sectional area of ​​the first groove 100 to form an air-induced draft buffer zone 301 that largely overlaps with the negative pressure area formed by the rotation of the induced draft fan blade 41. The axial depth d1 of the air-induced draft buffer zone 301 is 3mm ≤ d1 ≤ 7mm. This allows the induced draft fan blade 41 to be as close as possible to the air inlet 101 while ensuring smooth rotation, maximizing the negative pressure at the air inlet 101 and thus increasing the draft speed. Also, the gas temperature on one side of the induced draft fan blade 41 is higher than that in the air-induced draft buffer zone. Therefore, when the gas in the air-induced draft buffer zone 301 flows to the other side of the induced draft fan blade 41, it will expand. If d1 is too small, it will cause backflow of gas. This invention avoids this problem by limiting the range of d1. In addition, the radial distance between the outer edge of the aforementioned induced draft fan blade 41 and each side of the aforementioned first groove 100 is greater than or equal to 1 / 10 of the diameter of the induced draft fan blade 41. This provides a suitable acceleration space for the exhaust air of the induced draft fan blade 41, minimizes the exhaust air resistance of the induced draft fan blade 41, avoids the formation of local backflow, and ensures that the exhaust air of the induced draft fan blade 41 smoothly enters the inner cavity of the inner liner 10 through the hot air outlet 32 ​​of the hot air baffle 3.

[0061] Furthermore, such as Figure 3 As shown, heating tubes 5 are provided around the aforementioned exhaust fan blades 41 and hot air fan blades 42. At least the outer end of the exhaust fan blade 41 along its own axial direction is located outside the heating tube 5, while the inner end of the hot air fan blade 42 along its own axial direction is located inside the heating tube 5. In this way, the air outlet of the exhaust fan blade 41 is heated by the heating tube 5 and then enters the cooking cavity of the inner liner 10 through the hot air outlet 32 ​​of the hot air baffle 3. This prevents cold air from directly entering the cooking cavity and affecting the uniformity of its temperature field. The fact that the outer end of the exhaust fan blade 41 along its own axial direction is located outside the heating tube 5 prevents the exhaust fan blade 41 from being completely enclosed in the heating tube 5, which would cause its airflow to be obstructed and thus affect the airflow. It also keeps the heating tube 5 relatively far from the side wall of the inner liner 10, preventing excessive heat radiation to the side wall of the inner liner 10 and causing heat loss. Furthermore, in this embodiment, the motor (e.g., the one used to drive the exhaust fan blade 41 and hot air fan blade 42) is... Figure 3 As shown, the heating element 4 is positioned outside the first side wall of the inner liner 10. This arrangement reduces the heat radiated from the heating element 4 to the motor, thereby reducing the temperature rise of the motor during operation, ensuring its performance, and extending its service life. Furthermore, the mounting end of the heating element 4 passes through the first side wall of the inner liner 10 and is sealed with a sealing ring. This design keeps the heating element 4 (heating part) far from the sealing ring, thus avoiding the impact of high-temperature heating on the sealing ring and improving its service life.

[0062] Furthermore, the inner end of the hot air fan blade 42 along its own axial direction is located inside the heating tube 5, which allows the air outlet of the hot air fan blade 42 to be fully heated, increasing the temperature of the hot air circulation and thus improving cooking efficiency. At the same time, it also allows the heating tube 5 to be closer to the cooking cavity of the inner pot 10, improving the heat utilization rate of the heating tube 5. Preferably, the aforementioned exhaust fan blade 41 and the heating tube 5 are completely offset along their own axial direction. Under the airflow guidance of the hot air fan blade 42, the air outlet of the exhaust fan blade 41 tends to flow towards the hot air outlet 32 ​​of the hot air baffle 3. Therefore, even if the exhaust fan blade 41 and the heating tube 5 are offset along their own axial direction, the air outlet of the exhaust fan blade 41 can still be fully heated by the heating tube 5 before flowing into the hot air outlet 32 ​​of the hot air baffle 3. The offset arrangement of the two can completely avoid the influence of the heating tube 5 surrounding the exhaust fan blade 41, and at the same time, it can also make the distance between the heating tube 5 and the side wall of the inner pot 10 large enough to minimize the heat radiated to the side wall of the inner pot 10.

[0063] Furthermore, the axial height of the aforementioned exhaust fan blade 41 is smaller than that of the heating fan blade 42, while their diameters are similar. This, combined with the volume of the grooves containing each blade, allows the exhaust fan blade 41 to better drive outside air into the inner liner 10, while simultaneously allowing the heating fan blade 42 to better drive the hot air circulation within the inner liner 10 and to drive the air outlet of the exhaust fan blade 41 into the cooking cavity of the inner liner 10. Furthermore, as... Figure 8 The inner liner 10 shown above also has an exhaust port 102 on its side wall, and an exhaust pipe 7 is connected to the exhaust port 102. Furthermore, the exhaust port 102 is located in the hot air chamber 30, and the opening area of ​​the exhaust port 102 is less than or equal to the smaller of the opening area of ​​the air inlet 101 and the minimum cross-sectional area of ​​the exhaust pipe 6. This ensures that the airflow volume of the inner liner 10 is greater than the exhaust volume at the same time, thereby ensuring the effective dehumidification. Preferably, the ratio of the opening area of ​​the exhaust port 102 to the minimum cross-sectional area of ​​the exhaust pipe 6 is 0.8 to 1.0. This ensures that the airflow volume of the inner liner 10 is always slightly greater than the exhaust volume at the same time, thereby better ensuring the effective dehumidification.

[0064] Furthermore, such as Figure 8 As shown, the exhaust port 102 and the air inlet 101 are respectively located on the vertical central axis plane of the exhaust fan blade 41 (the position of this vertical central axis plane is as follows). Figure 8 The exhaust port 102 is located on both sides of the plane shown in Figure yy', and is positioned above and to the side of the exhaust fan blade 41. This extends the flow path of the externally introduced gas in the inner liner 10, allowing excess steam in the inner liner 10 to be fully exhausted during baking, ensuring effective exhaust. Preferably, the projection of the exhaust port 102 on the hot air baffle 3 is offset from the hot air outlet 32 ​​of the hot air baffle 3. This allows for a higher air pressure at the exhaust port 102, preventing the exhaust gas from flowing back into the inner liner 10 from the exhaust port 102, ensuring smooth exhaust.

[0065] Example 2:

[0066] like Figure 9 and Figure 10 As shown, unlike Embodiment 1, in this embodiment, the angle between the arrangement direction of each first blade 411 of the induced draft fan blade 41 and the radial direction of the induced draft fan blade 41 is γ, and 0≤γ≤30°. This increases the disturbance to the airflow during rotation, thereby increasing the negative pressure generated by the rotation of the induced draft fan blade 41 and increasing its induced draft volume. Preferably, in this embodiment, each second blade 421 of the hot air fan blade 42 is staggered from the corresponding first blade 411 of the induced draft fan blade 41. In this way, the combined disturbance of the airflow by both during rotation increases the overall airflow of the impeller 4a, thereby further increasing the airflow of the induced draft fan blade 41 and the hot air fan blade 42.

[0067] 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 an inner pot (10) having an opening, and further comprising... A hot air baffle (3) is installed on the inner side of the first side wall of the inner liner (10) and forms a hot air cavity (30) with the first side wall, and has a hot air inlet (31) and a hot air outlet (32). Its features are, Also includes The first groove (100) is formed by the outward protrusion of the aforementioned first sidewall and has an air inlet (101). The second groove (300) is formed by the hot air baffle (3) protruding outward relative to the hot air cavity (30), and has the aforementioned hot air inlet (31). Furthermore, the aforementioned hot air cavity (30) is respectively provided with an exhaust fan blade (41) and a hot air fan blade (42), wherein at least half of the exhaust fan blade (41) is located in the aforementioned first groove (100), while a portion of the hot air fan blade (42) is located in the second groove (300). The volume of the second groove (300) is greater than the volume of the first groove (100). The first groove (100) and the second groove (300) are arranged opposite to each other, and along the distance between them, the projection of the first groove (100) is located in the second groove (300).

2. The cooking apparatus as described in claim 1, characterized in that, The first groove (100) is centered on the straight line where the central axis of the fan blade (41) is located, and its cross-sectional size decreases from the inside to the outside relative to the hot air cavity (30), while the air inlet (101) is opened at the point where the cross-section of the first groove (100) is the smallest.

3. The cooking apparatus as described in claim 1, characterized in that, The second groove (300) is centered on the straight line where the central axis of the hot air fan blade (42) is located, and its cross-sectional size decreases from the inside to the outside relative to the hot air cavity (30), while the hot air inlet (31) is opened at the point where the cross-section of the second groove (300) is the smallest.

4. The cooking apparatus as described in claim 3, characterized in that, The second groove (300) is also provided with the above-mentioned hot air outlet (32), which is arranged circumferentially with the above-mentioned hot air inlet (31) as the center.

5. The cooking apparatus as described in claim 3, characterized in that, The axial spacing between the outer and inner edges of the first groove (100) relative to the outer and inner edges of the hot air cavity (30) forms an angle α with the horizontal plane, and the magnitude of the angle α is 20°≤α≤60°. The axial spacing between the outer and inner edges of the second groove (300) and the horizontal plane is angled by the horizontal plane, and the size of the angle β is 30°≤α≤75°.

6. The cooking apparatus as described in claim 2, characterized in that, An axial gap is left between the fan blade (41) and the minimum cross-section of the first groove (100) to form a draft buffer zone (301) that largely overlaps with the negative pressure area formed by the rotation of the fan blade (41). The axial depth d1 of the draft buffer zone (301) is 3mm≤d1≤7mm.

7. The cooking apparatus as described in claim 2, characterized in that, The shortest radial distance between the outer edge of the induced draft fan blade (41) and each side of the first groove (100) is greater than or equal to 1 / 10 of the diameter of the induced draft fan blade (41).

8. The cooking apparatus according to any one of claims 1 to 7, characterized in that, Heating tubes (5) are provided around the exhaust fan blades (41) and the hot fan blades (42), and the outer end of the exhaust fan blades (41) along its own axis is located outside the heating tubes (5), while the inner end of the hot fan blades (42) along its own axis is located inside the heating tubes (5).

9. The cooking apparatus as claimed in claim 8, characterized in that, The exhaust fan blades (41) and the heating tube (5) are completely offset along their own axial direction.

10. The cooking apparatus according to any one of claims 1 to 7, characterized in that, The axial height of the induced draft fan blade (41) is less than the axial height of the hot air fan blade (42).

11. The cooking apparatus according to any one of claims 1 to 7, characterized in that, The induced draft fan blade (41) includes first blades (411) arranged circumferentially with the straight line containing its central axis as the center, and the arrangement direction of each first blade (411) is deviated from the radial direction of the induced draft fan blade (41).

12. The cooking apparatus as claimed in claim 11, characterized in that, The angle between the orientation of each first blade (411) of the induced draft fan blade (41) and the radial direction of the induced draft fan blade (41) is γ, and 0≤γ≤30°.

13. The cooking apparatus according to any one of claims 1 to 7, characterized in that, An exhaust port (102) is also provided on the first side wall of the inner liner (10). The exhaust port (102) is located in the hot air chamber (30), and the opening area of ​​the exhaust port (102) is less than or equal to the smaller of the opening area of ​​the air inlet (101) and the minimum cross-sectional area of ​​the air duct (6).

14. The cooking apparatus as claimed in claim 13, characterized in that, The ratio of the opening area of ​​the exhaust port (102) to the minimum cross-sectional area of ​​the air duct (6) is 0.8 to 1.

0.

15. The cooking apparatus as claimed in claim 13, characterized in that, The exhaust port (102) and the air inlet (101) are located on opposite sides of the plane containing the vertical mid-section of the induced draft fan blade (41), and the exhaust port (102) is located above the side of the induced draft fan blade (41).

16. The cooking apparatus as claimed in claim 13, characterized in that, The projection of the exhaust port (102) on the hot air baffle (3) is offset from the hot air outlet (32) of the hot air baffle (3).

17. The cooking apparatus according to any one of claims 1 to 7, characterized in that, The exhaust fan blade (41) and the hot air fan blade (42) are an integral part, and include a support plate (40) centered on the straight line where the central axis of each fan blade is located. The support plate (40) has first blades (411) spaced circumferentially on one side surface to form the exhaust fan blade (41), and second blades (421) spaced circumferentially on the other side surface to form the hot air fan blade (42).

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

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

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