Cooking equipment with uniform heating function

Abstract

The invention relates to the technical field of kitchen appliances, in particular to uniform-heating cooking equipment which comprises an upper shell and a lower shell, a hot air circulation assembly is arranged in the upper shell, an inner container and a pot body assembly are arranged in the lower shell, and a gap is formed between the inner container and the pot body assembly to form a hot air channel. A first space communicated with the hot air duct is arranged below the pot body assembly, a second heating piece is arranged in the first space, an oil receiving disc is arranged below the second heating piece, a ventilation area is arranged at the bottom of the pot body assembly, and the second heating piece is arranged around the ventilation area so that heat generated by the second heating piece can enter the pot body assembly through the ventilation area. Grease generated by the food drops into the oil receiving disc through the ventilation area. One part of hot air generated by the hot air circulation assembly enters the pot body assembly, the other part of the hot air enters the first space through the hot air duct, heat generated by the second heating piece is driven to enter the pot body assembly through the ventilation area, and the heating uniformity of the upper surface and the lower surface of food is improved.

Description

Technical Field

[0001] The present application relates to the technical field of kitchen appliances, and in particular to a cooking device with uniform heating. Background Art

[0002] Most of the existing frying and grilling equipment is equipped with a heating device on the top of the container. The heating device includes a heating element, a fan blade and a motor that drives the fan blade to rotate. The heating element generates heat, and the fan blade rotates under the drive of the motor and blows the heat generated by the heating element into the container to heat the food. However, most of the heat is convectively exchanged with the upper surface of the food, resulting in overheating of the upper surface of the food but underheating of the lower surface of the food, thereby causing uneven heating of the upper and lower surfaces of the food.

[0003] The existing patent with announcement number CN220192807U discloses an air fryer, which includes a pot body, a heating element, a fan and a frying barrel assembly. The heating element is located in the pot body, the fan is assembled in the pot body, and the frying barrel assembly includes a frying barrel, a first baking tray and a windshield. The first baking tray is placed in the frying barrel and is located below the fan. A first air duct is formed above the first baking tray, and a second air duct is formed below the first baking tray. The windshield is located in the second air duct. In this way, the hot air flow in the first air duct can heat the upper surface of the food, and the hot air flow in the second air duct can flow from the first baking tray to the food to heat the lower surface of the food, so that the upper and lower surfaces of the food are heated more evenly. Since the windshield is located in the second air duct, the windshield effectively reduces the circumferential rotation speed of the hot air flow by squeezing and then releasing the hot air flow in the second air duct, which helps the negative pressure formed by the fan to quickly suck up the decelerated hot air flow and penetrate the food, so as to achieve a consistent heating effect on the upper and lower surfaces of the food.

[0004] The above-mentioned fan transfers the heat generated by the heating element to the second air duct and reaches the bottom of the first baking tray to heat the lower surface of the food. The hot air needs to reach the bottom of the pot from the top of the pot body to provide heat for the food. The hot air circulation path is long, and there is a certain amount of heat loss in the hot air transmission process, which causes the temperature of the hot air to decrease when it reaches the lower surface of the food. There is a difference in the temperature of the hot air contacting the upper and lower surfaces of the food, which causes uneven heating of the food and affects the cooking effect of the food. Summary of the invention

[0005] In order to improve the uniformity of food heating, the present application provides a cooking device with uniform heating.

[0006] The present application provides a cooking device with uniform heating, which adopts the following technical solution:

[0007] A cooking device with uniform heating comprises an upper shell and a lower shell, wherein a hot air circulation assembly is arranged in the upper shell, and the hot air circulation assembly comprises a first heating element, a fan blade and a motor for driving the fan blade to rotate, and an inner pot and a pot body assembly arranged in the inner pot are arranged in the lower shell, a gap is provided between the inner pot and the pot body assembly to form a hot air duct, and the interior of the pot body assembly is connected with the hot air duct; a first space connected with the hot air duct is arranged below the pot body assembly, a second heating element is arranged in the first space, an oil receiving pan is arranged below the second heating element, a ventilation area is arranged at the bottom of the pot body assembly, and the second heating element is arranged around the ventilation area so that the heat generated by the second heating element enters the interior of the pot body assembly through the ventilation area, and the grease generated by the food drips into the oil receiving pan through the ventilation area.

[0008] Optionally, the ventilation area is arranged in the middle of the pot body assembly, and the second heating element is located at the periphery of the ventilation area; or, at most four ventilation areas are arranged, and at most four ventilation areas are distributed at the periphery of the pot body assembly.

[0009] Optionally, at least two second heating elements are provided, and the at least two second heating elements are evenly distributed along the periphery of the ventilation area; or, at least one second heating element is provided, and the second heating element is arranged at the periphery of the ventilation area.

[0010] Optionally, the second heating element is in contact with the bottom of the pot body assembly; or, the second heating element is located above the bottom wall of the oil receiving pan.

[0011] Optionally, a relief opening for allowing the terminal of the second heating element to pass through is provided on the side wall of the lower shell or the oil receiving pan.

[0012] Optionally, the pot body assembly includes a pot body and an oil drain pan arranged in the pot body, and the ventilation area is arranged at the bottom of the pot body; or, the pot body assembly includes a pot body and an oil collecting bottom plate arranged below the pot body, an oil drain pan is arranged at the bottom of the pot body, and the ventilation area is arranged at the bottom of the oil collecting bottom plate.

[0013] Optionally, the edge of the ventilation area is provided with a flange extending upward.

[0014] Optionally, the oil leakage tray is provided with a convex hump covering the ventilation area, the convex hump is provided to protrude upwards and forms an air inlet channel between the convex hump and the flange.

[0015] Optionally, the opening area of ​​the ventilation zone is 5%-20% of the bottom area of ​​the pot body assembly.

[0016] Optionally, an oil receiving box is further provided in the lower shell body, and an oil inlet hole communicating with the oil receiving box is provided on the oil receiving pan.

[0017] In summary, this application has at least the following beneficial effects:

[0018] 1. When the cooking device is working, the first heating element and the second heating element are heated, and the fan blades rotate under the drive of the motor, and drive the heat generated by the first heating element to flow, so that part of the hot air enters the pot body assembly, and this part of the hot air can directly heat the upper surface of the food; part of the hot air flows into the hot air duct, enters the first space, and drives the heat generated by the second heating element to enter the pot body assembly through the ventilation area, and this part of the hot air can directly heat the lower surface of the food, so that the upper and lower surfaces of the food are heated more evenly. In addition, the hot air at the bottom of the pot body assembly will be sucked to the fan blade under the back suction effect of the fan blade, and participate in the hot air circulation process again.

[0019] It is understandable that the fan blade drives the hot air to flow through the hot air duct, enter the first space, and enter the pot body assembly through the ventilation area. The hot air circulation path is long, and the heat loss caused by the hot air during the transmission process is relatively large. In conjunction with the second heating element, the heat loss during the transmission process can be compensated, the heating effect of the bottom of the food can be improved, and the heating uniformity of the upper and lower surfaces of the food can be improved. Among them, the heat generated by the second heating element is radiated to the bottom of the pot body assembly and conducted to the lower surface of the food through the pot body assembly, which can further improve the heating effect of the lower surface of the food.

[0020] In addition, the grease generated during the cooking process drips into the oil collecting pan through the ventilation area, which can prevent the grease from adhering to the food and affecting the cooking taste of the food while ensuring smooth circulation of hot air.

[0021] The ventilation area is set in the middle of the pot body. After the hot air enters the pot body through the ventilation area, the hot air diffuses around with the ventilation area as the center, heats the lower surface of the food, and passes through the food from bottom to top and is sucked back to the fan blades, which can improve the uniformity of heating on the lower surface of the food; the second heating element is located outside the ventilation area to ensure that the hot air flows through the second heating element. The hot air after secondary heating enters the interior of the pot body assembly through the ventilation area, so that the pot body assembly heats the lower surface of the food.

[0022] There are at most four ventilation areas, and at most four ventilation areas are distributed on the periphery of the bottom of the pot body. After the hot air enters the interior of the pot body assembly through the ventilation area, the hot air diffuses inward from the ventilation area, heats the lower surface of the food, and passes through the food from bottom to top and is sucked back to the fan blades, thereby improving the uniformity of heating on the lower surface of the food.

[0023] The second heating element is located above the bottom wall of the oil receiving pan, which can prevent the grease on the oil receiving pan from adhering to the surface of the second heating element, generating a large amount of oil smoke and affecting the heating efficiency of the second heating element, and can also shorten the distance between the second heating element and the pot body assembly, so that the heat generated by the second heating element is radiated to the bottom of the pot body assembly, thereby improving the heating effect of the lower surface of the food. The second heating element contacts the bottom of the pot body assembly, and the heat generated by the second heating element is directly transferred to the bottom of the pot body assembly and to the lower surface of the food, thereby further improving the heating effect of the lower surface of the food.

[0024] The opening area of ​​the ventilation area is 5%-20% of the bottom area of ​​the pot body, which can ensure the amount of hot air entering the pot body assembly from the bottom, and improve the heating efficiency and heating effect of the lower surface of the food. When the opening area of ​​the ventilation area is less than 5% of the bottom area of ​​the pot body, less heat enters the pot body through the ventilation area, and the heating effect on the lower surface of the food is poor; when the opening area of ​​the ventilation area is greater than 20% of the bottom area of ​​the pot body, the convex bulge on the oil leakage tray is too large, resulting in too small an opening area of ​​the oil leakage tray, which will affect the passage of hot air and the heating effect on the lower surface of the food is poor.

[0025] The edge of the ventilation area is provided with an upwardly extending flange, and the flange is inclined inward from bottom to top, that is, the upper port diameter of the ventilation area is smaller than the lower port diameter. This can not only increase the height of the ventilation area and further prevent the grease at the bottom of the pot body assembly from directly flowing out of the ventilation area, causing difficulty in cleaning, but also guide the grease dripping from the oil leak pan to flow into the oil storage tank.

[0026] The oil spill pan is provided with a convex hump covering the ventilation area, the convex hump is provided to be raised upward, the diameter of the convex hump is larger than the caliber of the ventilation area, and the projection of the convex hump on the horizontal plane completely covers the ventilation area, which can prevent the grease on the oil spill pan from dripping directly into the oil receiving pan, further reducing the difficulty of cleaning the oil receiving pan; at the same time, it can prevent food from accumulating in the center of the oil spill pan, help to evenly place the food on the oil spill pan, and improve the uniformity of food heating. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 It is a schematic diagram of the structure of the cooking device shown in Example 1 of the present application.

[0028] Figure 2 It is a schematic diagram of the thermal cycle of the cooking device shown in Example 1 of the present application.

[0029] Figure 3 This is another structural schematic diagram of the cooking device shown in Example 1 of the present application.

[0030] Figure 4 yes Figure 3 Enlarged view of part A.

[0031] Figure 5 It is a structural schematic diagram of the cooking equipment shown in Example 2 of the present application.

[0032] Explanation of the accompanying drawings: 1. upper shell; 11. reflection plate; 12. hot air circulation assembly; 121. first heating element; 122. fan blade; 123. motor; 2. lower shell; 21. liner; 22. pot body assembly; 221. pot body; 222. oil leakage tray; 2221. bulge; 223. guard plate; 224. handle; 225. air inlet; 23. hot air duct; 24. first space; 25. second heating element; 26. oil collecting tray; 261. support member; 262. avoidance port; 263. oil inlet hole; 264. surrounding edge; 27. ventilation area; 271. flange; 28. oil storage tank; 29. ​​air inlet channel; 3. oil collecting box; 31. connecting hole; 32. oil dripping hole; 33. handle; 4. oil collecting bottom plate. DETAILED DESCRIPTION

[0033] The present application is further described below in conjunction with the accompanying drawings and specific embodiments. It should be noted that the embodiments are only specific descriptions of the present application, and their purpose is to allow those skilled in the art to better understand the technical solution of the present application, and should not be regarded as limiting the present application.

[0034] In the description of the present application, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer" and the like indicating positions or positional relationships are based on the positions or positional relationships shown in the drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific position, be constructed and operated in a specific position, and therefore cannot be understood as limiting the present application. The present application embodiment discloses a cooking device for uniform heating, such as Figure 1As shown, it includes a lower shell 2 and an upper shell 1 covering the lower shell 2, wherein a reflective plate 11 and a hot air circulation assembly 12 are arranged in the upper shell 1, wherein the hot air circulation assembly 12 includes a first heating element 121, a fan blade 122 and a motor 123 driving the fan blade 122 to rotate, wherein the first heating element 121 and the fan blade 122 are both located in the reflective plate 11; an inner pot 21 and a pot body assembly 22 arranged in the inner pot 21 are arranged in the lower shell 2, wherein a gap is provided between the inner pot 21 and the pot body assembly 22 to form a hot air duct 23, wherein the pot body The interior of the component 22 is connected to the hot air duct 23; a first space 24 connected to the hot air duct 23 is arranged below the pot body component 22, a second heating element 25 is arranged in the first space 24, an oil receiving pan 26 is arranged below the second heating element 25, a ventilation area 27 is arranged at the bottom of the pot body component 22, and the second heating element 25 is arranged around the ventilation area 27 so that the heat generated by the second heating element 25 enters the interior of the pot body component 22 through the ventilation area 27, and the grease generated by the food drips into the oil receiving pan 26 through the ventilation area 27.

[0035] It should be noted that the top and bottom of the inner pot 21 are both opened, and the inner pot 21, the oil receiving pan 26 and the reflective plate 11 enclose a cooking space, and the pot body assembly 22 is located in the cooking space.

[0036] When the cooking device is working, the first heating element 121 and the second heating element 25 are heated, and the fan blade 122 rotates under the drive of the motor 123, and drives the heat generated by the first heating element 121 to flow, so that a part of the hot air enters the pot body assembly 22, and this part of the hot air can directly heat the upper surface of the food; a part of the hot air flows into the hot air duct 23, enters the first space 24, and drives the heat generated by the second heating element 25 to enter the pot body assembly 22 through the ventilation area 27, and this part of the hot air can directly heat the lower surface of the food, so that the upper and lower surfaces of the food are heated more evenly. In addition, the hot air at the bottom of the pot body assembly 22 will be sucked to the fan blade 122 under the back suction effect of the fan blade 122, and participate in the hot air circulation process again.

[0037] It can be understood that the fan blades 122 drive the hot air to flow through the hot air duct 23, enter the first space 24, and enter the pot body assembly 22 through the ventilation area 27. The hot air circulation path is relatively long, and the heat loss caused by the hot air in the transfer process is relatively large. In conjunction with the second heating element 25, the heat loss in the transfer process can be compensated, the heating effect of the bottom of the food is improved, and the heating uniformity of the upper and lower surfaces of the food is improved; wherein, the heat generated by the second heating element 25 is radiated to the bottom of the pot body assembly 22, and is conducted to the lower surface of the food through the pot body assembly 22, which can further improve the heating effect of the lower surface of the food.

[0038] In addition, the grease generated during the cooking process of the food drips into the oil receiving pan 26 through the ventilation area 27, which can prevent the grease from adhering to the food and affecting the cooking taste of the food while ensuring smooth circulation of hot air.

[0039] As an embodiment of the pot assembly 22, the pot assembly 22 includes a pot 221, an oil spill pan 222 disposed in the pot 221, and a ventilation area 27 disposed at the bottom of the pot 221; the pot 221 assembly 22 also includes a guard plate 223 disposed at the front side of the pot 221, and a handle 224 is disposed on the guard plate 223; the inner pot 21 and the lower shell 2 are both provided with a front opening, the pot 221 is inserted into the cooking space through the front opening, and the guard plate 223 covers and seals the front opening. In other embodiments, the upper shell 1 is hingedly arranged with the lower shell 2, the top of the lower shell 2 is provided with a top opening, and the pot 221 is inserted into the cooking space through the top opening. The food to be cooked is placed on the oil spill pan 222, and the grease generated by the food during the cooking process drips from the oil spill pan 222 to the bottom of the pot 221, and drips into the oil receiving pan 26 through the ventilation area 27, so as to prevent the grease from adhering to the food.

[0040] In this embodiment, the pot body 221 is provided with air inlets 225, which are arranged on the left side, right side and rear side of the pot body 221. The hot air duct 23 is connected with the inside of the pot body 221 assembly 22 through the air inlets 225, so that the hot air flowing downward along the side wall of the reflective plate 11 enters the hot air duct 23 through the air inlets 225. Specifically, the air inlets 225 are arranged in x rows and y columns, where x≥1, y≥1, and the specific values ​​of x and y are set according to the height, length and width of the pot body 221. In addition, when the pot body 221 is placed in the cooking space through the top opening of the lower shell 2, the four side walls of the pot body 221 are all provided with air inlets 225. Among them, the height of the air inlet 225 is less than or equal to 1 / 2 of the height of the pot body assembly 22, that is, the air inlet 225 is located at the upper part of the pot body assembly 22, which can ensure that a part of the hot air directly reaches the air inlet 225 along the side wall of the reflective plate 11, and a part of the hot air enters the inside of the pot body assembly 22 along the side wall of the reflective plate 11, forming an internal circulation and an external circulation of the pot body assembly 22; wherein, the path for the hot air to reach the air inlet 225 is shorter, which effectively reduces the loss of hot air. If the height of the air inlet 225 is greater than 1 / 2 of the height of the pot body assembly 22, the hot air reaching the lower part of the pot body assembly 22 will flow upward under the back suction effect of the fan blade 122, and only a small amount of hot air or no hot air will enter the hot air duct 23, and the external circulation of the pot body assembly 22 cannot be achieved.

[0041] The opening area of ​​the air inlet 225 is 4%-10% of the opening area at the top of the pot body assembly 22. By rationally planning the opening area of ​​the air inlet 225, it is possible to ensure that the heat inside the pot body assembly 22 meets the heating effect on the upper surface of the food, while ensuring that part of the hot air can enter the hot air duct 23 through the air inlet 225. When the opening area of ​​the air inlet 225 is less than 4% of the opening area at the top of the pot body assembly 22, the opening area is small, and it is not possible to ensure that part of the hot air can enter the hot air duct 23; when the opening area of ​​the air inlet 225 is greater than 10% of the opening area at the top of the pot body assembly 22, the opening area is large, most of the hot air will enter the hot air duct 23, the heat inside the pot body assembly 22 is small, and the heating effect on the upper surface of the food cannot be guaranteed.

[0042] In other embodiments, a gap is provided between the top of the pot body 221 and the inner pot 21 to form an air inlet 225, and the bottom of the side wall of the reflective plate 11 corresponds to the periphery of the pot body 221, so that a portion of the hot air flowing along the side wall of the reflective plate 11 enters the interior of the pot body 221, and a portion enters the hot air duct 23 through the air inlet 225.

[0043] Specifically, the ventilation area 27 is set in the middle of the pot body 221. After the hot air enters the pot body 221 through the ventilation area 27, the hot air diffuses around with the ventilation area 27 as the center, heats the lower surface of the food, and passes through the food from bottom to top and is sucked back to the fan blades 122, which can improve the uniformity of heating the lower surface of the food; the second heating element 25 is located outside the ventilation area 27 to ensure that the hot air flows through the second heating element 25, and the hot air after secondary heating enters the interior of the pot body assembly 22 through the ventilation area 27, so that the pot body 221 assembly 22 heats the lower surface of the food.

[0044] Among them, there is one second heating element 25, which is arranged in a ring shape or an arc shape, and the second heating element 25 is arranged at the periphery of the ventilation area 27 to ensure the probability of hot air flowing through the second heating element 25. In other embodiments, at least two second heating elements 25 are arranged, and at least two second heating elements 25 are evenly distributed along the periphery of the ventilation area 27.

[0045] In this embodiment, the second heating element 25 is located above the bottom wall of the oil receiving pan 26, which can prevent the grease on the oil receiving pan 26 from adhering to the surface of the second heating element 25, generating a large amount of oil smoke and affecting the heating efficiency of the second heating element 25, and can also shorten the distance between the second heating element 25 and the pot body assembly 22, so that the heat generated by the second heating element 25 is radiated to the bottom of the pot body assembly 22, thereby improving the heating effect of the lower surface of the food. Among them, an upwardly protruding support member 261 is provided on the bottom wall of the oil receiving pan 26, which is used to support and fix the second heating element 25 to ensure the connection stability of the second heating element 25.

[0046] It should be noted that the side wall of the oil receiving pan 26 is provided with an escape hole 262 for the terminal of the second heating element 25 to pass through, so as to ensure the power supply function of the second heating element 25 while preventing the grease on the oil receiving pan 26 from overflowing through the escape hole 262. In other embodiments, the second heating element 25 and the bottom of the pot body assembly 22 are in conflict, and the heat generated by the second heating element 25 is directly transferred to the bottom of the pot body assembly 22 and to the lower surface of the food, which can further improve the heating effect of the lower surface of the food. The side wall of the inner pot 21 is provided with an escape hole 262 for the terminal of the second heating element 25 to pass through, so as to supply power to the second heating element 25.

[0047] In addition, the four corners of the bottom of the pot body 221 are recessed downward to form an oil storage tank 28, that is, the oil storage tank 28 is the lowest position of the pot body 221. The grease generated during the cooking process drips to the bottom of the pot body 221 through the oil leakage pan 222 and is preferentially stored in the oil storage tank 28. When the grease in the oil storage tank 28 gradually increases until the grease overflows the height of the ventilation area 27, the grease drips into the oil receiving pan 26 through the ventilation area 27, effectively reducing the possibility of grease dripping into the oil receiving pan 26, which helps to reduce the difficulty of cleaning.

[0048] The edge of the ventilation area 27 is provided with an upwardly extending flange 271, and the flange 271 is inclined inward from bottom to top, that is, the upper end diameter of the ventilation area 27 is smaller than the lower end diameter, which can not only increase the height of the ventilation area 27 and further prevent the grease at the bottom of the pot body 221 from flowing out of the ventilation area 27, but also guide the grease dripping from the oil leakage pan 222 to flow into the oil storage tank 28.

[0049] In order to further prevent grease from dripping directly into the oil receiving pan 26 through the ventilation area 27, a convex hump 2221 covering the ventilation area 27 is provided on the oil leakage pan 222. The convex hump 2221 is provided in an upward protrusion. The diameter of the convex hump 2221 is larger than the caliber of the ventilation area 27, and the projection of the convex hump 2221 on the horizontal plane completely covers the ventilation area 27. This can prevent grease on the oil leakage pan 222 from dripping directly into the oil receiving pan 26, further reducing the difficulty of cleaning the oil receiving pan 26; at the same time, it can prevent food from accumulating in the center of the oil leakage pan 222, which helps to evenly place the food on the oil leakage pan 222 and improve the uniformity of food heating. Among them, an air inlet channel 29 is formed between the convex bulge 2221 and the flange 271, which can ensure that the hot air at the bottom of the pot body 221 enters the pot body 221 through the ventilation area 27 and the air inlet channel 29 to heat the lower surface of the food, and prevent the grease on the oil leakage tray 222 from directly dripping down into the oil receiving tray 26, further reducing the difficulty of cleaning the oil receiving tray 26. It should be noted that the air inlet channel 29 is 3mm-10mm, that is, the spacing between the flange 271 and the convex bulge 2221 is 3mm-10mm, which reduces the occupied internal space of the pot body 221 while ensuring that the passing air volume is not affected. When the air inlet channel 29 is less than 3 mm, the amount of hot air entering the pot body 221 through the air inlet channel 29 is reduced, reducing the heating effect and heating efficiency of the lower surface of the food; when the air inlet channel 29 is greater than 10 mm, the air inlet channel 29 is too large, resulting in a larger distance between the flange 271 and the bulge 2221, which will occupy too much internal space of the pot body 221 and affect the actual volume of the food.

[0050] In this embodiment, the opening area of ​​the ventilation area 27 is 5%-20% of the bottom area of ​​the pot body 221. When the opening area of ​​the ventilation area 27 is less than 5% of the bottom area of ​​the pot body 221, less heat enters the pot body 221 through the ventilation area 27, and the heating effect on the lower surface of the food is poor. When the opening area of ​​the ventilation area 27 is greater than 20% of the bottom area of ​​the pot body 221, the convex bump 2221 on the oil leakage tray 222 is too large, resulting in too small an opening area of ​​the oil leakage tray 222, which will affect the passage of hot air and the heating effect on the lower surface of the food is poor.

[0051] In addition, the lower shell 2 is detachably provided with an oil receiving box 3, and the oil receiving pan 26 is provided with an oil inlet hole 263 connected with the oil receiving box 3. When the grease in the oil storage tank 28 gradually increases until the grease overflows the height of the flange 271, the grease drips into the oil receiving pan 26 through the ventilation area 27, and flows into the oil receiving box 3 through the oil inlet hole 263. After cooking is completed, the oil receiving box 3 can be taken out for cleaning. Specifically, the front side of the lower shell 2 is provided with a mounting groove, and the oil receiving box 3 is inserted into the mounting groove. The front side of the oil receiving box 3 is extended with a handle 33, and the handle 33 is provided with convex patterns. The oil receiving box 3 can be pulled out of the mounting groove by the handle 33. It should be noted that a downwardly extending rim 264 is provided at the oil inlet hole 263 of the oil receiving pan 26, and a connecting hole 31 for the rim 264 to extend into is provided on the lower shell body 2, and an oil dripping hole 32 corresponding to the connecting hole 31 is provided on the top wall of the mounting groove, and the oil dripping hole 32 is funnel-shaped, which further facilitates the grease in the oil receiving pan 26 to smoothly enter the oil receiving box 3.

[0052] The implementation principle of the embodiment of the present application is as follows: when the cooking device is working, the first heating element 121 and the second heating element 25 are heated, and the fan blade 122 rotates under the drive of the motor 123, and drives the heat generated by the first heating element 121 to flow, so that a part of the hot air enters the inside of the pot body assembly 22, and this part of the hot air can directly heat the upper surface of the food; a part of the hot air flows into the hot air duct 23 through the air inlet 225, enters the first space 24, and flows through the second heating element 25, driving the heat generated by the second heating element 25 to enter the pot body assembly 22 through the ventilation area 27 and the air inlet channel 29, and this part of the hot air can directly heat the lower surface of the food, so that the upper and lower surfaces of the food are heated more evenly. In addition, the hot air at the bottom of the pot body assembly 22 will be sucked to the fan blade 122 under the back suction effect of the fan blade 122, and participate in the hot air circulation process again.

[0053] The grease generated during the cooking process of food drips downward from the oil leakage pan 222 to the bottom of the pot body 221 and flows into the oil storage tank 28. When the grease in the oil storage tank 28 exceeds the height of the flange 271, the grease drips into the oil receiving pan 26 through the ventilation area 27 and flows into the oil receiving box 3 through the oil inlet hole 263. After cooking is completed, the oil receiving box 3 is taken out for cleaning.

[0054] Embodiment 2:

[0055] The difference between this embodiment and the first embodiment is that: the pot assembly 22 includes a pot body 221 and an oil receiving bottom plate 4 arranged below the pot body 221, wherein the pot body 221 and the oil receiving bottom plate 4 can be formed in one piece or fixedly connected by bolts or other locking members; an oil leakage pan 222 is arranged at the bottom of the pot body 221, that is, a plurality of oil leakage holes are arranged on the bottom wall of the pot body 221 to form the oil leakage pan 222, and a ventilation area 27 is arranged at the bottom of the oil receiving bottom plate 4. The food to be cooked is directly placed at the bottom of the pot body 221, and the grease generated by the food during the cooking process drips onto the oil receiving bottom plate 4 through the oil leakage holes, and drips into the oil receiving pan 26 through the ventilation area 27, so as to prevent the grease from adhering to the food.

[0056] As an implementation mode of the pot body assembly 22, the front view of the oil receiving bottom plate 4 is U-shaped, and the oil receiving bottom plate 4 has a top opening, a positioning block or a positioning groove is provided on the top of the oil receiving bottom plate 4, and a corresponding positioning groove or a positioning block is provided on the bottom of the pot body 221, which can position the oil bottom plate 4 and the pot body 221 while preventing the grease in the pot body 221 from flowing out through the gap between the pot body 221 and the oil receiving bottom plate 4.

[0057] Embodiment 3:

[0058] The difference between this embodiment and the above embodiment is that at most four ventilation areas 27 are provided, and at most four ventilation areas 27 are distributed on the periphery of the bottom of the pot body assembly 22. When there is one ventilation area 27, the ventilation area 27 is arranged in a ring shape or a major arc shape; when there are two, three or four ventilation areas 27, the ventilation areas 27 are arranged in a minor arc shape and are evenly distributed along the periphery of the pot body assembly 22. After the hot air enters the pot body assembly 22 through the ventilation area 27, the hot air diffuses inward from the ventilation area 27, heats the lower surface of the food, and passes through the food from bottom to top and is sucked back to the fan blade 122, thereby improving the uniformity of heating the lower surface of the food.

[0059] The ventilation area 27 is provided with an upwardly extending flange 271, and the middle part of the pot body assembly 22 is recessed downward to provide an oil storage tank 28. The grease generated by the food during the cooking process drips to the bottom of the pot body assembly 22 through the oil drain pan 222 and is preferentially stored in the oil storage tank 28. When the grease in the oil storage tank 28 gradually increases until the grease overflows the height of the ventilation area 27, the grease drips into the oil receiving pan 26 through the ventilation area 27, effectively reducing the possibility of grease dripping into the oil receiving pan 26, which helps to reduce the difficulty of cleaning. The fan blade 122 rotates under the drive of the motor 123, and drives the heat generated by the first heating element 121 to flow, so that part of the hot air enters the interior of the pot body 221 assembly 22, and part of the hot air flows into the hot air duct 23, enters the first space 24, and drives the heat generated by the second heating element 25 to enter the pot body assembly 22 through the ventilation area 27. Since the ventilation area 27 is arranged on the periphery of the bottom of the pot body assembly 22, the flow path of the hot air can be effectively reduced, and the loss of the hot air can be reduced; and the oil storage tank 28 that is recessed downward can also block the hot air, so that the hot air can smoothly pass through the ventilation area 27 into the interior of the pot body assembly 22.

[0060] The above are all preferred embodiments of the present application, and the protection scope of the present application is not limited thereto. Therefore, any equivalent changes made according to the structure, shape, and principle of the present application should be included in the protection scope of the present application.

Claims

1. A cooking device with uniform heating, comprising an upper shell and a lower shell, wherein a hot air circulation assembly is arranged in the upper shell, the hot air circulation assembly comprises a first heating element, a fan blade and a motor for driving the fan blade to rotate, and an inner pot and a pot assembly arranged in the inner pot are arranged in the lower shell, characterized in that: A gap is provided between the inner pot and the pot body assembly to form a hot air duct, and the interior of the pot body assembly is connected to the hot air duct; a first space connected to the hot air duct is provided below the pot body assembly, a second heating element is provided in the first space, an oil receiving pan is provided below the second heating element, a ventilation area is provided at the bottom of the pot body assembly, and the second heating element is provided around the ventilation area, so that the heat generated by the second heating element enters the interior of the pot body assembly through the ventilation area, and the grease generated by the food drips into the oil receiving pan through the ventilation area.

2. The cooking device with uniform heating according to claim 1, characterized in that: The ventilation area is arranged in the middle of the pot body assembly, and the second heating element is located at the periphery of the ventilation area; or, at most four ventilation areas are arranged, and at most four ventilation areas are distributed at the periphery of the pot body assembly.

3. A cooking device with uniform heating according to claim 1 or 2, characterized in that: There are at least two second heating elements, which are evenly distributed along the periphery of the ventilation area; or there is one second heating element, which is arranged at the periphery of the ventilation area.

4. The cooking device with uniform heating according to claim 3, characterized in that: The second heating element is in contact with the bottom of the pot body assembly; or, the second heating element is located above the bottom wall of the oil receiving pan.

5. The cooking device with uniform heating according to claim 4, characterized in that: The lower shell or the side wall of the oil receiving pan is provided with an escape opening for allowing the terminal of the second heating element to pass through.

6. A cooking device with uniform heating according to claim 1 or 2, characterized in that: The pot body assembly comprises a pot body and an oil leakage pan arranged in the pot body, and the ventilation area is arranged at the bottom of the pot body; Alternatively, the pot body assembly includes a pot body and an oil receiving bottom plate arranged below the pot body, an oil leakage pan is arranged at the bottom of the pot body, and the ventilation area is arranged at the bottom of the oil receiving bottom plate.

7. The cooking device with uniform heating according to claim 6, characterized in that: The edge of the ventilation area is provided with a flange extending upward.

8. The cooking device with uniform heating according to claim 7, characterized in that: The oil leakage tray is provided with a convex hump covering the ventilation area, the convex hump is provided to protrude upwards, and an air inlet channel is formed between the convex hump and the flange.

9. A cooking device with uniform heating according to claim 1, 6 or 8, characterized in that: The opening area of ​​the ventilation area is 5%-20% of the bottom area of ​​the pot body assembly.

10. The cooking device with uniform heating according to claim 1, characterized in that: An oil receiving box is also arranged in the lower shell body, and an oil inlet hole communicating with the oil receiving box is arranged on the oil receiving pan.

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