Integrated cooker with cooking device

Abstract

The application relates to an integrated stove with a cooking device, which is characterized in that a first air guide opening is additionally arranged on the side wall of an inner container, a second air guide opening is additionally arranged on the bottom wall of the air exhaust box, the second air guide opening is arranged in the left-right direction and is spaced from the air inlet, is in fluid communication with the first air guide opening, a first control mechanism for controlling the actual opening area of the air inlet and the second air guide opening is further arranged, in the steam mode, the first air guide opening is used for exhausting the gas in the inner container, the air inlet and the second air guide opening are both opened, and the actual opening areas of the two are both minimum; in the ordinary baking mode, the first air guide opening is used for exhausting the gas in the inner container, the air inlet and the second air guide opening are both completely opened. In the steam mode, the application can make the steam fully exchange heat with the food in the inner container, improve the steam heating efficiency, achieve the cooking effect of micro-pressure steam, and in the baking mode, the exhaust speed of the inner container is accelerated, and the baking effect is ensured.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of cookers, in particular to an integrated cooker with a cooking device. BACKGROUND

[0002] An integrated cooker is a household appliance integrating a cooker with other kitchen appliances. In the prior art, a cooker is generally integrated with a cooking device, so that the integrated cooker can meet the basic cooking operation of users, such as frying, baking, steaming, etc.

[0003] At present, the integrated cookers on the market generally arrange the cookers above the cooking devices, and the gas generated by the cooking devices is discharged upwards through the rear side of the panel of the cookers. For example, a Chinese utility model patent with the patent number ZL 202022216967.7 (the authorized announcement number CN214370372U) discloses an integrated cooker, which comprises a cooking device and a cooker. The cooker comprises a cooker shell, and the cooker shell comprises a bottom disc and a panel. The cooking device comprises a cooking cavity, and an installation plate is arranged above the cooking cavity. A knob hole is formed in the panel of the cooker, and an exhaust window is formed in the rear side of the panel. A heat dissipation channel with a heat dissipation fan and an air inlet is arranged in the cooker shell. The air inlet of the heat dissipation channel is in fluid communication with the knob hole, and the air outlet of the heat dissipation channel is in fluid communication with the exhaust window. Moreover, an exhaust box is arranged on the lower surface of the panel at the exhaust window. A first air passage is formed in the front side wall of the exhaust box and is in communication with the air outlet of the heat dissipation channel. A second air passage is formed in the bottom wall of the exhaust box and is in communication with the second exhaust port of the cooking cavity through an exhaust pipe.

[0004] Further, the current cooking devices generally have steaming and baking functions. In order to take into account both cooking functions, the existing cooking devices cannot obtain professional steaming and baking cooking effects. There are mainly two problems: (1) in the steaming mode, the steam in the inner container is discharged too fast, which causes the steam to be unable to fully exchange heat with the food, the steam utilization rate is low, and the water tank has a short endurance time; (2) in the baking mode, the gas in the inner container is discharged too slowly, which affects the baking effect and the baking efficiency, especially when baking food with high humidity.

[0005] Regarding the issue of excessive humidity during the baking function, a forced draft method is generally used to achieve strong ventilation, as exemplified by the Chinese utility model patent with patent number ZL 202122405399.X (authorization announcement number CN216307871U). While existing forced draft methods can solve the problems of excessive humidity in the inner pot during baking mode and the direct spraying of residual gases (such as hot air or steam) from the inner pot at the end of cooking, adding an additional forced draft device increases the production cost of the cooking appliance and complicates its internal structure. Furthermore, directly blowing cold outside air into the inner pot disrupts the uniformity of the internal temperature field, and blowing cold air directly into the inner pot after cooking also causes the cooked food to cool down. Summary of the Invention

[0006] The first technical problem to be solved by the present invention is to provide an integrated stove with a cooking device that has high cooking efficiency and good cooking effect, in contrast to the prior art.

[0007] The second technical problem to be solved by the present invention is to provide an integrated stove with cooking device that has high cooking efficiency and good cooking effect compared with the prior art. At the same time, the integrated stove can achieve strong exhaust of gas inside the inner tank without the need to add a blower device.

[0008] The third technical problem to be solved by the present invention is to provide an integrated stove with cooking device that has high cooking efficiency and good cooking effect compared with the prior art. At the same time, the integrated stove can achieve strong exhaust of gas inside the inner tank without the need to add a blower device, and the exhaust effect is good.

[0009] The fourth technical problem to be solved by the present invention is to provide an integrated stove with a cooking device that has high cooking efficiency and good cooking effect compared with the prior art. At the same time, the integrated stove can achieve strong exhaust of gas inside the inner pot without the need to add a blower device, and can avoid affecting the uniformity of the temperature field inside the inner pot.

[0010] The technical solution adopted by the present invention to solve at least one of the above-mentioned technical problems is as follows: an integrated stove with a cooking device, comprising a cooking device and a stove mounted on the cooking device, wherein the cooking device includes an inner liner, and an exhaust port is provided on the side wall of the inner liner; the stove includes a stove shell, and the stove shell includes a base with an upper opening and a panel covering the opening of the base; an exhaust window is provided on the rear side of the panel, and an exhaust box is provided on the lower surface of the panel along the left-right direction at the exhaust window; and an air inlet fluidly communicating with the exhaust port is provided on the bottom wall of the exhaust box. The invention is characterized in that...

[0011] The inner liner is provided with a first air vent on its side wall, and the exhaust box is provided with a second air vent on its bottom wall. The second air vent is spaced apart from the air inlet in the left-right direction and is in fluid communication with the first air vent. The system also includes a first control mechanism for controlling the actual opening area of ​​the air inlet and the second air vent.

[0012] Furthermore, in steam mode, the first air vent is used to exhaust gas from the inner liner, and both the air inlet and the second air vent are open, with the actual opening area of ​​both being minimized.

[0013] In normal baking mode, the first air vent is used to vent gas from the inner cavity, and both the air inlet and the second air vent are fully open.

[0014] Furthermore, in the dehumidification baking mode or when cooking is finished, the first air vent is used to introduce outside air into the inner cavity, and the first control mechanism controls the full opening of the air inlet and the second air vent. This allows outside air to enter the exhaust box through the exhaust window, then through the second air vent and back into the inner cavity via the first air vent, thus compressing the moisture in the inner cavity. This moisture is then quickly expelled through the exhaust vent from the air inlet into the exhaust box, and finally through the exhaust window, achieving efficient dehumidification during baking. Alternatively, when cooking is finished, if there is residual heat or steam in the inner cavity, outside air is introduced into the inner cavity through the first air vent. This air compresses the remaining gas in the inner cavity, achieving strong exhaust of the remaining gas and preventing high-temperature hot air or steam from directly hitting the user when the door is opened.

[0015] Furthermore, the exhaust box has a first guide slope located above the air inlet on one side of the air inlet. This first guide slope extends in the left-right direction and slopes downwards towards the air inlet. Similarly, the exhaust box has a second guide slope located above the second air inlet on one side of the second air inlet. This second guide slope extends in the left-right direction and slopes downwards away from the second air inlet. Through the guidance of the first and second guide slopes, in the dehumidification baking mode or after cooking, outside air can be introduced into the second air inlet, while the gas exhausted from the inner liner can be better guided from the air inlet to the exhaust window, thereby further improving the exhaust effect of the inner liner.

[0016] Furthermore, the first control mechanism includes a first baffle corresponding to the air inlet and a second baffle corresponding to the second air guide port, with each baffle horizontally disposed within the exhaust box.

[0017] The first baffle can move horizontally back and forth relative to the air inlet. When the first baffle is directly opposite the air inlet, the actual opening area of ​​the air inlet is the smallest. When the first baffle is completely offset from the air inlet, the actual opening area of ​​the air inlet is the largest. Thus, the size of the actual opening area of ​​the air inlet can be adjusted by moving the first baffle relative to the air inlet.

[0018] Correspondingly, the second baffle can move horizontally back and forth relative to the second air vent. When the second baffle is directly opposite the second air vent, the actual opening area of ​​the second air vent is the smallest. When the second baffle is completely offset from the second air vent, the actual opening area of ​​the second air vent is the largest. In this way, the size of the actual opening area of ​​the second air vent can be adjusted by moving the second baffle relative to the second air vent.

[0019] Furthermore, the stove casing is provided with a heat dissipation channel to dissipate heat from electrical components (e.g., power board, display board, etc.) that generate heat during operation. The front wall of the exhaust box has an air inlet that is fluidly connected to the heat dissipation outlet of the heat dissipation channel. This air inlet includes a first air inlet, a second air inlet, and a third air inlet arranged sequentially at intervals along the left-right direction. The first air inlet is opposite to the air intake, the third air inlet is opposite to the second air guide port, and the second air inlet is normally open and faces the area between the air intake and the second air guide port.

[0020] It also includes a second control mechanism for controlling the actual opening area of ​​the first and third air inlets.

[0021] Furthermore, in steam mode, the actual opening areas of the first and third air inlets are the largest. The heat dissipation gas in the heat dissipation channel is blown horizontally into the exhaust box through the first and third air inlets, thereby obstructing the airflow from bottom to top into the exhaust box in the air inlet and the third air guide, further slowing down the exhaust speed of steam in the inner liner.

[0022] In normal baking mode, the actual opening area of ​​the first and third air inlets is the smallest. At this time, the heat dissipation gas of the heat dissipation channel is mainly blown into the exhaust box through the second air inlet, which can avoid interfering with the airflow of the air inlet and the second air guide, ensuring smooth air intake, and thus enabling the gas in the inner cavity to be smoothly discharged.

[0023] Furthermore, in the dehumidification baking state or the cooking end state, the first air vent is used to introduce outside air into the inner liner. The first control mechanism controls the air inlet and the second air vent to be fully open, and the second control mechanism controls the actual opening area of ​​the first air inlet and the third air inlet to be maximized and separates the air inlet and the second air vent. In this way, the air intake of the third air inlet can promote the outside air to exit from the second air vent (relative to the exhaust box) and enter the inner liner through the first air vent. The air entering the inner liner compresses the moisture or residual gas in the inner liner, so that the gas quickly enters the exhaust box from the air inlet through the exhaust port. Since the airflow velocity at the air inlet is relatively large at this time, the airflow at the first air inlet has relatively little interference. After the two flow together, they can be smoothly discharged through the exhaust window. And since the air inlet and the second air vent are separated, the exhaust gas at the air inlet will not flow back into the inner liner through the second air vent.

[0024] Furthermore, the first control mechanism includes a first baffle corresponding to the air inlet and a second baffle corresponding to the second air guide port. Each baffle is horizontally disposed in the exhaust box and can move horizontally back and forth relative to the corresponding air inlet.

[0025] The aforementioned second control mechanism includes a component disposed before the aforementioned exhaust box and comprises:

[0026] Self-locking motor, vertically mounted;

[0027] The baffle is vertically arranged and corresponds one-to-one with the first and third air inlets mentioned above. It is rotatably arranged through a vertically extending pivot and can rotate back and forth relative to the corresponding air inlet.

[0028] The transmission gear set is used to transmit the power output from the self-locking motor to the rotating shafts of each baffle.

[0029] Furthermore, in steam mode, dehumidification baking mode, or cooking end state, each baffle is screwed into the aforementioned exhaust box, and the first and third air inlets are fully opened. In normal baking mode, each baffle blocks the corresponding air inlet, thereby enabling control over the actual opening area of ​​the first and third air inlets in various cooking states.

[0030] Furthermore, the two baffles rotate in opposite directions, and the aforementioned transmission gear set includes a first rotating gear mounted on the output shaft of the self-locking motor and a second rotating gear mounted on the rotating shaft of each baffle. One of the second rotating gears meshes with one end of the first rotating gear, while the other end of the first rotating gear meshes with another second rotating gear via at least one transmission gear, and there is an odd number of transmission gears. This transmission gear set enables synchronous control of the actual opening area of ​​the first and third air inlets.

[0031] Furthermore, each of the aforementioned baffles corresponds to and is fixed to the baffles. This allows for simultaneous control of the actual opening area of ​​the air inlet, the second air guide port, the first air inlet, and the third air inlet.

[0032] Furthermore, one end of each baffle is fixed to a corresponding pivot, while a corresponding shield is fixed to the bottom edge of the other end. This ensures that each baffle can rotate stably around its corresponding pivot, and that each shield is stably mounted on its corresponding baffle.

[0033] Furthermore, the system also includes a condensate box arranged horizontally within the exhaust box. The upper part of the condensate box is open, forming a condensate outlet that communicates vertically with the exhaust window. The bottom wall of the condensate box has a first condensate inlet and a second condensate inlet spaced apart and connected side-by-side. The first condensate inlet is directly opposite the air inlet and in fluid communication with it, while the second condensate inlet is directly opposite the second air guide and in fluid communication with it. The first, second, and third air inlets are located above the condensate box. By providing the condensate box, the condensate formed in the exhaust box can be collected, preventing condensate from flowing freely throughout the exhaust box.

[0034] Furthermore, the inner bottom surface of the condensate box is vertically surrounded by guide sleeves outside the air inlet and the second air outlet. When the actual opening areas of the air inlet and the second air outlet are at their smallest, each baffle is located above the upper end of its corresponding guide sleeve with vertical gaps, and their sizes are matched. When the actual opening areas of the air inlet and the second air outlet are at their largest, each baffle is completely offset from the upper end of its corresponding guide sleeve. By setting the guide sleeves, mutual interference between the airflow of the air inlet and the second air outlet can be avoided, especially in dehumidification baking mode or after cooking. Furthermore, it allows for better adjustment of the actual opening area of ​​both the air inlet and the second air outlet while ensuring they remain open.

[0035] Furthermore, a hot air baffle is provided on the rear side of the inner cavity of the liner, which, together with the rear wall of the inner cavity, forms a hot air chamber. The hot air baffle includes a hot air inlet located in the center and a hot air outlet located on the side of the hot air inlet. A hot air fan is installed on the rear wall of the inner cavity, and the impeller of the hot air fan is located in the aforementioned hot air chamber and directly opposite the aforementioned hot air inlet.

[0036] The aforementioned exhaust port is located on the rear side wall of the inner liner and within the aforementioned hot air chamber, and is situated outside the horizontal projection of the impeller onto the rear side wall of the inner liner. The aforementioned first air guide port is located on the right side wall of the inner liner, in front of the aforementioned hot air chamber, and is lower in height than the aforementioned exhaust port.

[0037] Furthermore, in dehumidification baking mode or after cooking, the aforementioned hot air blower rotates at high speed, exceeding the speed in normal baking mode. This high-speed rotation causes hot air to accumulate at the exhaust port, where the air pressure is higher than atmospheric pressure. The hot air enters the exhaust box through the air inlet from the exhaust port. At this time, a negative pressure, lower than atmospheric pressure, is created at the second air vent of the exhaust box relative to the air inlet. Cold air from outside then enters the exhaust box through the exhaust window and, through the second air vent, enters the inner liner from the first air vent, forcing the hot air in the inner liner upwards towards the exhaust port, creating a dual-path convection circulation effect. Compared to existing technologies, this invention eliminates the need for a blower below the first air vent. Only the design of the exhaust port and the first air vent's location on the inner liner sidewall, along with the hot air blower's speed, is required to achieve the desired forced draft effect.

[0038] Furthermore, in the dehumidification baking mode or the state after cooking, the speed of the hot air blower is 1700r / min to 2100r / min, which can better form a dual-path convection circulation effect. In the normal baking mode, the speed of the hot air blower is 1000r / min to 1300r / min.

[0039] Furthermore, the exhaust port is located at the upper left end of the back side wall of the inner liner, while the first air guide port is located at the lower rear end of the right side wall of the inner liner. This allows for a better pressure difference between the exhaust port and the first air guide port during dual-path convection circulation, thus ensuring a better dual-path convection circulation effect.

[0040] Furthermore, the distance between the exhaust port and the upper edge of the back side wall of the inner liner is less than or equal to 1 / 3 of the height of the back side wall, which is conducive to the upward floating of hot air and its accumulation at the exhaust port. Meanwhile, the distance between the air guide port and the lower edge of the right side wall of the inner liner is less than or equal to 1 / 3 of the height of the right side wall, which is conducive to the sinking of cold air at the first air guide port. Thus, when a dual-path convection circulation is formed, the outside air entering through the first air guide port can better compress the hot air in the inner liner and move towards the exhaust port.

[0041] Compared with the prior art, the advantages of the present invention are as follows: an exhaust port and a first air guide port are respectively provided on the side wall of the inner liner, and an air inlet and a second air guide port are respectively provided on the bottom wall of the exhaust box. The air inlet and the exhaust port are in fluid communication, and the first air guide port and the second air guide port are in fluid communication. Furthermore, the actual opening area of ​​the air inlet and the second air guide port can be controlled by the first control mechanism.

[0042] In this steaming mode, the first air vent is used to exhaust gas from the inner pot. Both the air inlet and the second air vent are open, and their actual opening areas are minimized, which prevents air from entering the exhaust box through the air inlet and the second air vent. This reduces the exhaust speed of steam from the inner pot, allowing the steam to fully exchange heat with the food in the inner pot, improving steam heating efficiency, and achieving the cooking effect of micro-pressure steaming.

[0043] Furthermore, in the normal baking mode, the first air vent is used to exhaust gas from the inner cavity, and both the air inlet and the second air vent are fully open, so that the gas in the inner cavity can quickly enter the exhaust box through the exhaust vent and the first air vent, thereby accelerating the exhaust speed of the inner cavity and ensuring the baking effect. Attached Figure Description

[0044] Figure 1 This is a schematic diagram of the integrated stove in an embodiment of the present invention;

[0045] Figure 2 for Figure 1 A schematic diagram of the structure from another direction;

[0046] Figure 3 This is a partial structural diagram of the integrated stove in an embodiment of the present invention (with the hot air baffle and the rear heating pipe hidden);

[0047] Figure 4 This is a schematic diagram of the integrated stove in steam mode according to an embodiment of the present invention;

[0048] Figure 5 for Figure 4 A cross-sectional view along the AA direction;

[0049] Figure 6 for Figure 5 Enlarged view of section C;

[0050] Figure 7 for Figure 4 A cross-sectional view along the BB direction;

[0051] Figure 8 for Figure 7 Enlarged view of section D;

[0052] Figure 9 This is a partial structural diagram of the integrated stove in steam mode in an embodiment of the present invention (with the exhaust cover hidden);

[0053] Figure 10 for Figure 9 Enlarged view of section E in the middle;

[0054] Figure 11 This is another partial structural diagram of the integrated stove in steam mode in an embodiment of the present invention;

[0055] Figure 12 This is a partial structural diagram of the integrated stove in the normal baking mode in an embodiment of the present invention;

[0056] Figure 13 for Figure 12 A schematic diagram of the structure from another direction;

[0057] Figure 14 This is a partial structural diagram of the integrated stove in the dehumidification and baking mode or in the state after cooking, as shown in the embodiment of the present invention.

[0058] Figure 15 for Figure 14 A schematic diagram of the structure from another direction;

[0059] Figure 16 This is a schematic diagram of the condensate box in an embodiment of the present invention. Detailed Implementation

[0060] The present invention will be further described in detail below with reference to the accompanying drawings and embodiments.

[0061] 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.

[0062] like Figures 1 to 16As shown, an integrated stove with a cooking device includes a cooking device 1 and a stove 2 mounted on the cooking device 1. The cooking device 1 includes an inner pot 10, and an exhaust port 101 is provided on the side wall of the inner pot 10. The stove 2 includes a stove shell 20, and the stove shell 20 includes a base 202 with an upper opening and a panel 201 covering the opening of the base 202. An exhaust window 2011 is provided on the rear side of the panel 201, and an exhaust cover plate 8 is sealed in the exhaust window 2011. An exhaust box 3 is provided on the lower surface of the panel 201 along the left and right direction at the exhaust window 2011, and an air inlet 31 is provided on the bottom wall of the exhaust box 3, which is in fluid communication with the exhaust port 101.

[0063] Furthermore, a first air vent 102 is provided on the side wall of the inner liner 10, and a second air vent 32 is provided on the bottom wall of the exhaust box 3. The second air vent 32 is spaced apart from the air inlet 31 in the left-right direction and is in fluid communication with the first air vent 102.

[0064] Furthermore, a first control mechanism is also included to control the actual opening area of ​​the air inlet 31 and the second air guide 32. In steam mode, the first air guide 102 is used to exhaust gas from the inner liner 10, and both the air inlet 31 and the second air guide 32 are open, with their actual opening areas minimized. This prevents air from entering the exhaust box 3 through the air inlet 31 and the second air guide 32, reducing the exhaust speed of steam from the inner liner 10 and allowing the steam to fully exchange heat with the food in the inner liner 10, improving steam heating efficiency and achieving a micro-pressure steaming cooking effect. Furthermore, in normal baking mode, the first air guide 102 is used to exhaust gas from the inner liner 10, and both the air inlet 31 and the second air guide 32 are fully open. This allows gas from the inner liner 10 to quickly enter the exhaust box 3 through the exhaust port 101 and the first air guide 102 via the air inlet 31 and the second air guide 32, accelerating the exhaust speed of the inner liner 10 and ensuring baking effect.

[0065] Furthermore, in the dehumidification baking mode or when cooking is finished, the first air vent 102 is used to introduce outside air into the inner liner 10, and the first control mechanism controls the air inlet 31 and the second air vent 32 to be fully opened. In this way, outside air enters the exhaust box 3 through the exhaust window 2011, and then enters the inner liner 10 through the second air vent 32 and the first air vent 102, thereby compressing the moisture in the inner liner 10. This causes the moisture to quickly enter the exhaust box 3 through the exhaust port 101 and the air inlet 31, and is then discharged through the exhaust window 2011, achieving efficient and strong exhaust of moisture during baking. Alternatively, when cooking is finished, if there is residual heat or steam in the inner liner 10, outside air is introduced into the inner liner 10 through the first air vent 102. The air compresses the remaining gas in the inner liner 10, achieving strong exhaust of the remaining gas and preventing high-temperature hot air or steam from directly hitting the user when the door is opened.

[0066] Preferably, the exhaust box 3 has a first guide slope 441 located above the air inlet 31 on the rear side of the air inlet 31. The first guide slope 441 extends in the left-right direction and slopes downwards towards the air inlet 31. Similarly, the exhaust box 3 has a second guide slope 442 located above the second air inlet 32 ​​on the rear side of the second air inlet 32. The second guide slope 442 extends in the left-right direction and slopes downwards away from the second air inlet 32. Thus, guided by the first guide slope 441 and the second guide slope, outside air can be introduced into the second air inlet 32 ​​during the dehumidification baking mode or when cooking is finished. Gas exhausted from the inner liner 10 can be better guided from the air inlet 31 to the exhaust window 2011, thereby further improving the exhaust effect of the inner liner 10.

[0067] Furthermore, in this embodiment, the first control mechanism includes a first baffle 51 corresponding to the air inlet 31 and a second baffle 52 corresponding to the second air guide port 32, each baffle being horizontally disposed in the exhaust box 3. The first baffle 51 can move horizontally back and forth relative to the air inlet 31. When the first baffle 51 is directly opposite the air inlet 31, the actual opening area of ​​the air inlet 31 is minimized; when the first baffle 51 is completely offset from the air inlet 31, the actual opening area of ​​the air inlet 31 is maximized. Thus, the movement of the first baffle 51 relative to the air inlet 31 allows for adjustment of the actual opening area of ​​the air inlet 31. Correspondingly, the second baffle 52 can move horizontally back and forth relative to the second air vent 32. When the second baffle 52 is directly facing the second air vent 32, the actual opening area of ​​the second air vent 32 is the smallest. When the second baffle 52 is completely offset from the second air vent 32, the actual opening area of ​​the second air vent 32 is the largest. In this way, the size of the actual opening area of ​​the second air vent 32 can be adjusted by moving the second baffle 52 relative to the second air vent 32.

[0068] Furthermore, in this embodiment, a heat dissipation channel 21 is provided in the stove shell 20 of the stove 2, thereby enabling heat dissipation of electrical components (e.g., power board, display board, etc.) that generate heat during operation in the stove 2. An air inlet is provided on the front side wall of the exhaust box 3, which is fluidly connected to the heat dissipation outlet of the heat dissipation channel 21. This air inlet includes a first air inlet 33, a second air inlet 34, and a third air inlet 35, which are sequentially spaced along the left-right direction. The first air inlet 33 and the second air inlet 34 are both square holes. The first air inlet 33 is opposite to the air inlet 31, and the third air inlet 35 is opposite to the second air guide 32. The second air inlet 34 has a normally open grille-like opening that extends along the left-right direction and is opposite to the area between the air inlet 31 and the second air guide 32.

[0069] Furthermore, it also includes a second control mechanism 6 for controlling the actual opening area of ​​the first air inlet 33 and the third air inlet 35. In steam mode, the actual opening areas of the first air inlet 33 and the third air inlet 35 are at their maximum. The heat dissipation gas in the heat dissipation channel 21 is blown laterally into the exhaust box 3 through the first air inlet 33 and the third air inlet 35, thereby obstructing the airflow from bottom to top into the exhaust box 3 through the air inlet 31 and the third air guide, further slowing down the steam exhaust speed from the inner liner 10. In normal baking mode, the actual opening areas of the first air inlet 33 and the third air inlet 35 are at their minimum. At this time, the heat dissipation gas in the heat dissipation channel 21 is mainly blown into the exhaust box 3 through the second air inlet 34, thus avoiding interference with the airflow from the air inlet 31 and the second air guide 32, ensuring smooth air intake, and thus enabling the smooth exhaust of gas from the inner liner 10.

[0070] Furthermore, in the dehumidification baking state or the cooking end state, the first air vent 102 is used to introduce outside air into the inner pot 10. The first control mechanism controls the air inlet 31 and the second air vent 32 to be fully opened. The second control mechanism 6 controls the actual opening area of ​​the first air inlet 33 and the third air inlet 35 to be maximized and separates the air inlet 31 and the second air vent 32. In this way, the air intake of the third air inlet 35 can promote the outside air to exit from the second air guide 32 (relative to the exhaust box 3) and enter the inner liner 10 through the first air guide 102. The air entering the inner liner 10 compresses the moisture or residual gas in the inner liner 10, so that the gas quickly enters the exhaust box 3 through the air inlet 31 through the exhaust port 101. Since the air intake airflow velocity at the air inlet 31 is relatively large at this time, the air intake airflow at the first air inlet 33 has relatively little interference. After the two flow together, they can be smoothly discharged through the exhaust window 2011. And since the air inlet 31 and the second air guide 32 are separated, the exhaust gas at the air inlet 31 will not flow back into the inner liner 10 through the second air guide 32.

[0071] Furthermore, the aforementioned second control mechanism 6 includes a self-locking motor 61, baffles 62, and a transmission gear set 63, all positioned before the exhaust box 3. The self-locking motor 61 is vertically oriented; the baffles 62 are vertically oriented and correspond one-to-one with the first air inlet 33 and the third air inlet 35, respectively, and are rotatably oriented via vertically extending shafts 621, allowing them to rotate back and forth relative to their corresponding air inlets; the transmission gear set 63 transmits the power output from the self-locking motor 61 to the shafts 621 of each baffle 62. In steam mode, dehumidification baking mode, or the end of cooking, each baffle 62 is screwed into the exhaust box 3, fully opening the first air inlet 33 and the third air inlet 35. In normal baking mode, each baffle 62 blocks its corresponding air inlet, thus enabling control over the actual opening area of ​​the first air inlet 33 and the third air inlet 35 under various cooking conditions.

[0072] Furthermore, the two baffles 62 rotate in opposite directions (one clockwise and the other counterclockwise), and the transmission gear set 63 includes a first rotating gear 631 mounted on the output shaft of the self-locking motor 61 and a second rotating gear 632 mounted on the rotating shaft 621 of each baffle 62. One of the second rotating gears 632 meshes with one end of the first rotating gear 631, while the other end of the first rotating gear 631 meshes with another second rotating gear 632 via at least one transmission gear 633, and there is an odd number of transmission gears 633. Thus, the transmission gear set 63 enables synchronous control of the actual opening area of ​​the first air inlet 33 and the third air inlet 35. In this embodiment, there are three transmission gears 633.

[0073] Furthermore, each of the aforementioned baffles corresponds one-to-one with and is fixed to the aforementioned baffles 62. This allows for simultaneous control of the actual opening area of ​​the air inlet 31, the second air guide 32, the first air inlet 33, and the third air inlet 35. Furthermore, one end of each of the aforementioned baffles 62 is fixed to the corresponding rotating shaft 621, while a corresponding baffle is fixed to the bottom edge of the other end. This ensures that each baffle 62 can rotate stably around its corresponding rotating shaft 621, and that each baffle is stably positioned on its corresponding baffle 62. In this steaming mode, each baffle 62 is screwed into the exhaust box 3 and positioned along the front-to-back direction, with the first baffle 51 covering the air inlet 31 and the second baffle 52 covering the second air guide 32, as shown below. Figure 10 and Figure 11 As shown; in the baking mode, each baffle 62 is located on the front side of the exhaust box 3 and horizontally blocks the corresponding air inlet 31. At the same time, each baffle is positioned in front of the exhaust box 3. At this time, the air inlet 31 and the second air guide 32 are fully open, as shown.Figure 12 and Figure 13 As shown; in the dehumidification baking or cooking end state, each baffle 62 is screwed into the exhaust box 3, the first air inlet 33 and the third air inlet 35 are fully opened, at this time, each baffle is also located in the exhaust box 3, and the first baffle 51 is offset from the air inlet 31 to the left and right, while the second baffle 52 is offset from the second air guide 32 to the left and right. In addition, each baffle 62 separates the air inlet 31 and the second air guide 32 to the left and right respectively. Figure 14 and Figure 15 As shown. In this embodiment, each baffle is a circular plate, and correspondingly, the corresponding ends of each baffle 62 are also curved in an arc shape to facilitate the installation and fixing of the corresponding baffle.

[0074] Furthermore, such as Figure 6 and Figure 8As shown, the system also includes a condensate box 4 arranged horizontally within the exhaust box 3. The condensate box 4 has an open upper portion forming a condensate outlet 43 that communicates vertically with the exhaust window 2011. A first condensate outlet 41 and a second condensate outlet 42 are spaced apart and arranged side-by-side on the bottom wall of the condensate box 4. The first condensate outlet 41 is vertically aligned with and fluidly connected to the air inlet 31, while the second condensate outlet 42 is vertically aligned with and fluidly connected to the second air guide outlet 32. The first air inlet 33, the second air inlet 34, and the third air inlet 35 are located on top of the condensate box 4. In this invention, the condensate box 4 collects the condensate formed in the exhaust box 3, preventing condensate from flowing freely throughout the exhaust box 3. Furthermore, the inner bottom surface of the aforementioned condensate box 4 is vertically surrounded by guide sleeves 7 outside the air inlet 31 and the second air outlet 32. When the actual opening areas of the air inlet 31 and the second air outlet 32 ​​are at their minimum, each baffle is positioned above the upper end of its corresponding guide sleeve 7 with vertical gaps, and their sizes are matched. When the actual opening areas of the air inlet 31 and the second air outlet 32 ​​are at their maximum, each baffle is completely offset from the upper end of its corresponding guide sleeve 7. By setting the guide sleeves 7, mutual interference between the airflow of the air inlet 31 and the second air outlet 32 ​​can be avoided, especially in dehumidification baking mode or after cooking. Furthermore, it allows for better adjustment of the actual opening area of ​​the air inlet 31 and the second air outlet 32 ​​while ensuring they remain open. In addition, in dehumidification baking mode or after cooking, the cooperation between the guide sleeves 7 and the baffles 62 better separates the air inlet 31 and the second air outlet 32. In this embodiment, the condensate box 4 is provided with guide protrusions 44 corresponding to each condensate port, and each guide protrusion 44 extends in the left-right direction and has a triangular cross-section. The front side of the guide protrusion 44 corresponding to the first condensate port 41 forms the first guide slope 441, and the front side of the guide protrusion 44 corresponding to the second condensate port 42 forms the second guide slope 442. Figure 16 As shown.

[0075] Furthermore, such as Figure 5 As shown, a hot air baffle 11 is provided on the rear side of the inner cavity of the inner liner 10, and the hot air baffle 11 and the rear cavity wall of the inner liner 10 form a hot air chamber 110. Figure 1 As shown, the hot air baffle 11 includes a hot air inlet 111 located in the center and a hot air outlet 112 located on the side of the hot air inlet 111. A hot air blower 12 is installed on the rear side wall of the inner liner 10, and the impeller 121 of the hot air blower 12 is located in the hot air chamber 110 and is directly opposite the hot air inlet 111. Figure 3As shown, the exhaust port 101 is located on the rear side wall of the inner liner 10 and within the hot air chamber 110, outside the horizontal projection of the impeller 121 on the rear side wall of the inner liner 10. The first air vent 102 is located on the right side wall of the inner liner 10, in front of the hot air chamber 110, and is lower than the exhaust port 101. Furthermore, in the dehumidification baking mode or after cooking, the hot air blower 12 rotates at high speed, and the rotation speed of the hot air blower 12 is greater than that in the normal baking mode. The high-speed rotation of the hot air blower 12 causes hot air to accumulate at the exhaust port 101, where the air pressure is greater than atmospheric pressure. The hot air enters the exhaust box 3 through the air inlet 31 via the exhaust port 101. At this time, a negative pressure is formed at the second air guide port 32 of the exhaust box 3 relative to the air inlet 31, and the pressure is lower than atmospheric pressure. As a result, cold air from the outside enters the exhaust box 3 through the exhaust window 2011 and enters the inner liner 10 through the second air guide port 32 via the first air guide port 102. The hot air in the inner liner 10 is compressed from bottom to top and flows towards the exhaust port 101, forming a dual-path convection circulation effect. Compared with the prior art, this invention does not require the addition of a blower device below the first air guide port 102. The technical effect of forced exhaust can be achieved simply by designing the opening positions of the exhaust port 101 and the first air guide port 102 on the side wall of the inner liner 10, as well as the rotation speed of the hot air blower 12. Preferably, in the dehumidification baking mode or the state after cooking, the speed of the hot air blower 12 is 1700r / min to 2100r / min, so as to better form a dual-path convection circulation effect. In the normal baking mode, the speed of the hot air blower 12 is 1000r / min to 1300r / min.

[0076] Furthermore, the aforementioned exhaust port 101 is located at the upper left end of the back sidewall of the inner liner 10, while the aforementioned first air guide port 102 is located at the lower rear end of the right sidewall of the inner liner 10. This allows for a better pressure differential between the exhaust port 101 and the lower part of the first air guide port 102 during dual-path convection circulation, thus better ensuring the dual-path convection circulation effect. Preferably, the distance between the exhaust port 101 and the upper edge of the back sidewall of the inner liner 10 is less than or equal to one-third of the height of the back sidewall, which facilitates the upward movement and accumulation of hot air at the exhaust port 101. Conversely, the distance between the first air guide port 102 and the lower edge of the right sidewall of the inner liner 10 is less than or equal to one-third of the height of the right sidewall, which facilitates the sinking of cold air at the first air guide port 102. Therefore, during dual-path convection circulation, the outside air entering through the first air guide port 102 can better compress the hot air in the inner liner 10 towards the exhaust port 101. In this embodiment, the exhaust port 101 is connected to the air inlet 31 of the exhaust box 3 via the exhaust pipe 1101, and the first air guide port 102 is connected to the second air guide port 32 of the exhaust box 3 via the air guide pipe 1021, such as... Figure 2 As shown.

[0077] The term "fluid connectivity" as used in this invention refers to the spatial relationship between two components or parts (hereinafter referred to as the first part and the second part, respectively), that is, a fluid (gas, liquid, or a mixture of both) can flow from the first part along a flow path and / or be transported to the second part. This can be a direct connection between the first part and the second part, or an indirect connection between the first part and the second part through at least one third party. This third party can be a fluid channel such as a pipe, channel, conduit, guide, hole, or groove, or a chamber that allows fluid to flow through, or a combination of the above.

Claims

1. An integrated stove with a cooking device, comprising a cooking device (1) and a stove (2) arranged above the cooking device (1), the cooking device (1) comprising an inner container (10) with an exhaust port (101) formed on the side wall of the inner container (10), and the stove (2) comprising a stove shell (20) with a bottom disc (202) with an upper opening and a panel (201) covering the opening of the bottom disc (202), the panel (201) being provided with an exhaust window (2011) on the back side, and a bottom wall of the exhaust box (3) being provided with an air inlet (31) in fluid communication with the exhaust port (101), characterized in that a first air guide port (102) is further formed on the side wall of the inner container (10), and a second air guide port (32) is further formed on the bottom wall of the exhaust box (3) and is arranged in the left-right direction and in fluid communication with the first air guide port (102), and further comprising a first control mechanism for controlling the actual opening area of the air inlet (31) and the second air guide port (32), and in the steam mode, the first air guide port (102) is used to exhaust the gas in the inner container (10), the air inlet (31) and the second air guide port (32) are both opened, and the actual opening area of both is the smallest; in the normal baking mode, the first air guide port (102) is used to exhaust the gas in the inner container (10), the air inlet (31) and the second air guide port (32) are both completely opened; in the dehumidifying baking mode or in the cooking end state, the first air guide port (102) is used to introduce external air into the inner container (10), and the first control mechanism controls the air inlet (31) and the second air guide port (32) to be completely opened; the exhaust box (3) is provided with a first flow guide slope (441) above the air inlet (31) on one side of the air inlet (31), the first flow guide slope (441) extends in the left-right direction and is inclined downward from top to bottom towards the air inlet (31), and the exhaust box (3) is provided with a second flow guide slope (442) above the second air guide port (32) on one side of the second air guide port (32), the second flow guide slope (442) extends in the left-right direction and is inclined downward from top to bottom away from the second air guide port (32). the first control mechanism comprises a first shutter (51) corresponding to the air inlet (31) and a second shutter (52) corresponding to the second air guide port (32), and each shutter is arranged horizontally in the exhaust box (3), 2. The integrated hob with cooking device according to claim 1, characterized in that, wherein the first shutter (51) can move back and forth horizontally relative to the air inlet (31), and in the state that the first shutter (51) is directly opposite the air inlet (31) from top to bottom, the actual opening area of the air inlet (31) is the smallest, and in the state that the first shutter (51) is completely offset from the air inlet (31), the actual opening area of the air inlet (31) is the largest. ​ Correspondingly, the second shutter (52) can move back and forth horizontally relative to the second air guide (32), and in the state that the second shutter (52) is vertically opposite to the second air guide (32), the actual opening area of the second air guide (32) is the smallest, and in the state that the second shutter (52) is completely staggered with the second air guide (32), the actual opening area of the second air guide (32) is the largest.

3. The integrated hob with cooking device according to claim 1, characterized in that, The stove (2) is provided with a heat dissipation channel (21) in the stove shell (20), and the front side wall of the exhaust box (3) is provided with an air inlet which is in fluid communication with the heat dissipation outlet of the heat dissipation channel (21), the air inlet includes first, second and third air inlets (33, 34 and 35) which are sequentially and spaced apart in the left-right direction, wherein the first air inlet (33) is opposite to the air inlet (31), the third air inlet (35) is opposite to the second air guide (32), and the second air inlet (34) is always open and opposite to the area between the air inlet (31) and the second air guide (32), Further comprising a second control mechanism (6) for controlling the actual opening area of the first air inlet (33) and the third air inlet (35), And in the steaming mode, the actual opening area of the first air inlet (33) and the third air inlet (35) is the largest, and in the ordinary roasting mode, the actual opening area of the first air inlet (33) and the third air inlet (35) is the smallest.

4. The integrated hob with cooking device according to claim 3, characterized in that, In the exhaust roasting state or the cooking end state, the first air guide (102) is used to introduce external air into the inner container (10), the first control mechanism controls the air inlet (31) and the second air guide (32) to be completely opened, and the second control mechanism (6) controls the actual opening area of the first air inlet (33) and the third air inlet (35) to be the largest and separates the air inlet (31) and the second air guide (32).

5. The integrated hob with cooking device according to claim 4, characterized in that, The first control mechanism includes a first shutter (51) corresponding to the air inlet (31) and a second shutter (52) corresponding to the second air guide (32), each shutter is horizontally arranged in the exhaust box (3), and can move back and forth horizontally relative to the corresponding air guide, The second control mechanism (6) includes being arranged in front of the exhaust box (3) and including: A self-locking motor (61) vertically arranged; A baffle (62) vertically arranged and corresponding to the first air inlet (33) and the third air inlet (35) one by one, and respectively rotatingly arranged through the vertically extending rotating shaft (621), and can rotate back and forth relative to the corresponding air inlet; A transmission gear set (63) for transmitting the power output by the self-locking motor (61) to the rotating shaft (621) of each baffle (62), And in the steaming mode or the exhaust roasting mode or the cooking end state, each baffle (62) is respectively rotated into the exhaust box (3), the first air inlet (33) and the third air inlet (35) are completely opened, and in the ordinary roasting mode, each baffle (62) respectively shields the corresponding air inlet.

6. The integrated hob with cooking device according to claim 5, characterized in that, The rotation directions of the two baffles (62) are opposite, the transmission gear set (63) comprises a first rotating gear (631) installed on the output shaft of the self-locking motor (61) and a second rotating gear (632) installed on the rotating shaft of each baffle (62), one of the second rotating gears (632) is engaged with one end of the first rotating gear (631), the other end of the first rotating gear (631) is engaged with the other second rotating gear (632) through at least one transmission gear (633), and the transmission gear (633) is odd in number.

7. The integrated hob with cooking device according to claim 5, characterized in that, Each of the shutters corresponds to and is fixed to the baffle (62).

8. The integrated hob with cooking device according to claim 7, characterized in that, One end of each of the baffles (62) is fixed to the corresponding rotating shaft (621), and the other end is fixed with the corresponding shutter on the bottom edge.

9. The integrated hob with cooking device according to claim 3, characterized in that, The condensate box (4) is arranged in the exhaust box (3) and has an open upper portion to form a condensate exhaust port (43) in communication with the exhaust window (2011), and a first condensate port (41) and a second condensate port (42) are arranged on the bottom wall of the condensate box (4) in parallel, wherein the first condensate port (41) is vertically opposite to and in fluid communication with the air inlet (31), and the second condensate port (42) is vertically opposite to and in fluid communication with the second air guide port (32), and the first air inlet (33), the second air inlet (34), and the third air inlet (35) are located above the condensate box (4).

10. The integrated hob with cooking device according to claim 9, characterized in that, The inner bottom surface of the condensate box (4) is vertically surrounded by a flow guide sleeve (7) outside the air inlet (31) and the second air guide port (32), and the shutters are located above the upper ports of the corresponding flow guide sleeves (7) and have a matching gap in the state of the smallest actual opening area of the air inlet (31) and the second air guide port (32), and the shutters are completely offset in the state of the largest actual opening area of the air inlet (31) and the second air guide port (32).

11. The integrated hob with cooking device according to any one of claims 1 and 3-8, characterized in that, The rear side of the inner cavity of the liner (10) is covered with a hot air baffle (11), which forms a hot air chamber (110) with the rear cavity wall of the liner (10), the hot air baffle (11) comprises a hot air inlet (111) in the center and a hot air outlet (112) arranged on the side of the hot air inlet (111), and a hot air fan (12) is installed on the rear wall of the liner (10), and the impeller (121) of the hot air fan (12) is located in the hot air chamber (110) and opposite to the hot air inlet (111), The exhaust port (101) is arranged on the rear wall of the liner (10) and located in the hot air chamber (110) and outside the horizontal projection of the impeller (121) on the rear wall of the liner (10), and the first air guide port (102) is arranged on the right wall of the liner (10) and in front of the hot air chamber (110), and the height is lower than that of the exhaust port (101), And, in the dehumidifying baking mode or in the cooking end state, the hot air fan (12) rotates at a high speed, and the rotating speed of the hot air fan (12) is greater than that in the normal baking mode.

12. The integrated hob with cooking device according to claim 11, characterized in that, In the dehumidifying baking mode or in the cooking end state, the rotating speed of the hot air fan (12) is 1700 r / min-2100 r / min, while in the normal baking mode, the rotating speed of the hot air fan (12) is 1000 r / min-1300 r / min.

13. The integrated cooktop with cooking device according to any one of claims 1 and 3-8, characterized in that, The exhaust port (101) is arranged at the upper left end of the back side wall of the inner container (10), and the first air guide port (102) is arranged at the lower back end of the right side wall of the inner container (10).

14. The integrated hob with cooking device according to claim 13, characterized in that, The distance between the exhaust port (101) and the upper end of the back side wall of the inner container (10) is less than or equal to 1 / 3 of the height of the back side wall, and the distance between the first air guide port (102) and the lower end of the right side wall of the inner container (10) is less than or equal to 1 / 3 of the height of the right side wall.

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