Cooking equipment and exhaust adjustment method

Abstract

The present application relates to a cooking device and an exhaust adjustment method. The cooking device includes: an inner container having a cooking cavity and an exhaust port; a mounting base fixedly mounted on the inner container; a heat dissipation fan located above the inner container and having an air outlet; an air duct having a heat dissipation channel connected to the air outlet and located upward from the air outlet; the cooking cavity, the exhaust port, and the heat dissipation channel being sequentially connected from bottom to top; a mounting through-hole provided on the top wall of the air duct, the mounting through-hole, the exhaust port, and the mounting base being sequentially arranged from top to bottom; a diaphragm including a first connecting portion and a second connecting portion disposed around the first connecting portion, fixedly connected to the top wall of the air duct, and sealing the mounting through-hole together with the first connecting portion; a connecting member fixedly connected to the first connecting portion, passing through the exhaust port, and having a gap between the connecting member and the exhaust port; a sealing member fixedly connected to the connecting member; and an elastic member sandwiched between the sealing member and the mounting base. The cooking device is advantageous in saving energy.

Description

Technical Field

[0001] The present application relates to the technical field of cooking equipment, and in particular to cooking equipment and an exhaust adjustment method. Background Art

[0002] In steaming mode, a steam oven heats water to generate high-temperature steam to steam food. In baking mode, the food is baked through heat radiation or heated air. During the baking process, moisture in the food evaporates to form steam. Therefore, whether steaming or baking, steam will be generated inside the oven. To dissipate this steam, an exhaust vent is provided on the oven's inner pot. The steam generated during cooking is discharged through the vent.

[0003] However, in conventional technology, the exhaust port on the above cooking device is always completely open, and a large amount of heat in the inner pot will be lost through the exhaust port, which is not conducive to energy saving. Summary of the Invention

[0004] Based on this, it is necessary to provide a cooking device to address the above problems.

[0005] In order to solve the above problems, this application provides the following technical solutions:

[0006] A cooking device, comprising:

[0007] An inner pot, wherein a cooking cavity is provided in the inner pot and an exhaust port is provided on the inner pot;

[0008] A mounting seat, fixed to the inner container;

[0009] A heat dissipation fan is located above the inner tank and has an air outlet;

[0010] An air duct is located above the inner pot, the inner side of the air duct encloses a heat dissipation channel, the heat dissipation channel is connected to the air outlet and is located in the direction of the air outlet; the cooking cavity, the exhaust port and the heat dissipation channel are connected in sequence from bottom to top; a mounting through hole is provided on the top wall of the air duct, and the mounting through hole, the exhaust port and the mounting seat are arranged in sequence from top to bottom;

[0011] a diaphragm comprising a first connecting portion and a second connecting portion, wherein the second connecting portion is disposed around the first connecting portion and is fixedly connected to the top wall of the air duct, and the second connecting portion and the first connecting portion jointly seal the mounting through hole;

[0012] a connecting member fixedly connected to the first connecting portion, wherein the connecting member passes through the exhaust port and a gap is formed between the connecting member and the exhaust port;

[0013] a blocking member, fixedly connected to the connecting member, for blocking the exhaust port; and

[0014] an elastic member, sandwiched between the blocking member and the mounting seat, wherein the blocking member, the elastic member and the mounting seat are arranged in sequence from top to bottom;

[0015] When the working power of the heat dissipation fan gradually increases, the first connection portion gradually moves downward under the action of the negative pressure in the heat dissipation channel, so that the blocking member gradually moves away from the exhaust port.

[0016] The cooking device has at least the following beneficial effects:

[0017] When the cooling fan is operating, a high-speed airflow is generated within the heat dissipation channel, causing the pressure within the channel to fall below atmospheric pressure. In other words, negative pressure occurs within the channel. The top side of the first connecting portion is subject to atmospheric pressure, while the bottom side of the first connecting portion is subject to negative pressure within the channel, creating a suction force on the bottom side of the first connecting portion. As the cooling fan's operating power gradually increases, the air pressure within the heat dissipation channel gradually decreases, increasing the suction force on the bottom side of the first connecting portion. The first connecting portion, the connecting member, and the blocking member gradually move downward, gradually moving the blocking member away from the exhaust port. In other words, the space between the blocking member and the exhaust port gradually increases, and during this process, the elastic member is gradually compressed. As the cooling fan's operating power gradually decreases, the air pressure within the heat dissipation channel gradually increases, decreasing the suction force on the bottom side of the first connecting portion. The elastic member gradually rebounds, causing the blocking member, the connecting member, and the first connecting portion to gradually move upward, gradually moving the blocking member closer to the exhaust port. In other words, the space between the blocking member and the exhaust port gradually decreases. In short, this cooking device can adjust the space between the blocking member and the exhaust port by adjusting the speed of the cooling fan. When water vapor needs to be discharged quickly, the space between the sealing piece and the exhaust port can be increased to increase the speed of water vapor discharge; when water vapor does not need to be discharged quickly, the space between the sealing piece and the exhaust port can be reduced, thereby reducing the speed of heat loss in the inner tank, which is beneficial to saving energy.

[0018] In one embodiment, when the cooling fan is not working, the blocking member blocks the exhaust port and the compression amount of the elastic member is △x; the elastic coefficient of the elastic member is k, the weight of the blocking member is G1, the weight of the connecting member is G2, and △x, k, G1 and G2 satisfy: 0≤k*△x-(G1+G2)≤0.01N.

[0019] With such arrangement, when the heat dissipation fan is not working, the force exerted by the elastic member on the blocking member is very small, which is conducive to the blocking member moving downward after the heat dissipation fan is working.

[0020] In one embodiment, when the heat dissipation fan is not working, the diaphragm arches upward.

[0021] Such an arrangement leaves a larger space for the first connecting part to move downward, which is beneficial to increasing the stroke of the blocking member and the maximum distance between the blocking member and the exhaust port, thereby increasing the adjustable range of the space between the blocking member and the exhaust port.

[0022] In one embodiment, the air duct is a Venturi structure, comprising a contraction section, a throat section, and an expansion section, wherein the contraction section, the throat section, and the expansion section are sequentially arranged along the direction of the air outlet, and the inner side of the contraction section, the inner side of the throat section, and the inner side of the expansion section jointly enclose the heat dissipation channel, wherein:

[0023] The first connection portion is located at the throat section; or,

[0024] The first connecting portion is located on the portion of the contraction section close to the throat section; or

[0025] A portion of the first connecting portion is located at the throat section, and another portion is located at a portion of the contraction section close to the throat section.

[0026] Such an arrangement can increase the suction force on the bottom side of the first connecting portion, which is conducive to moving the first connecting portion downward.

[0027] In one embodiment, the air outlet is located in the contraction section.

[0028] Such an arrangement can ensure that all the wind blown out of the air outlet enters the heat dissipation channel, which is beneficial to reducing the air pressure in the heat dissipation channel, increasing the suction force on the bottom side of the first connecting part, and moving the first connecting part downward.

[0029] In one embodiment, the exhaust port is a circular hole with a diameter of D0; the blocking member is a truncated cone with an upper base diameter of D1 and a lower base diameter of D2, and D0, D1 and D2 satisfy: D1<D0≤D2.

[0030] With this arrangement, the blocking piece can be extended into the exhaust port. During the process of the blocking piece entering and exiting the exhaust port, the distance between the blocking piece and the exhaust port along the radial direction of the exhaust port changes continuously and gradually, thereby realizing stepless adjustment of the space size between the blocking piece and the exhaust port.

[0031] In one embodiment, a guide hole is provided on one of the mounting seat and the blocking member, and a guide member adapted to the guide hole is fixedly provided on the other, the guide hole and the guide member are both arranged in a vertical direction, and the guide member is at least partially located in the guide hole.

[0032] With such arrangement, the blocking member can maintain the stability and accuracy of its moving path through the cooperation between the guide member and the guide hole, thereby improving the reliability of the blocking member.

[0033] In one embodiment, the elastic member is sleeved on the guide member.

[0034] With such arrangement, the elastic member can maintain the stability and accuracy of its telescopic path through the guidance of the guide member, avoid deviation under a stressed state, and improve the reliability of the elastic member.

[0035] In one embodiment, the inner pot includes an inner pot body and an extension part, the extension part is sealed and connected to the outer top wall of the inner pot body, the inner side of the inner pot body surrounds the cooking cavity, an exhaust channel is provided in the extension part, the part of the exhaust channel away from the inner pot body forms the exhaust port, and the part of the exhaust channel close to the inner pot body forms a accommodating cavity, the heat dissipation channel, the exhaust port, the accommodating cavity, and the cooking cavity are connected in sequence from top to bottom, and the blocking part is located in the accommodating cavity.

[0036] With this arrangement, the blocking member can move up and down in the accommodating cavity to change the size of the space between it and the exhaust port without entering the cooking cavity. In other words, the blocking member does not occupy space in the cooking cavity during operation, which is conducive to placing more food in the cooking cavity.

[0037] The present application also provides an exhaust gas adjustment method, which is applied to the above-mentioned cooking device, wherein the cooking device is a steam oven, and the exhaust gas adjustment method includes:

[0038] During the steaming process of the cooking device, the heat dissipation fan is turned off when the relative humidity in the cooking cavity is less than 80%, so as to minimize the space between the blocking member and the exhaust port; and

[0039] When the cooking device performs a grilling function, the heat dissipation fan is closed when the cooking device is in a heat preservation and cooking stage of grilling food, so as to minimize the space between the blocking member and the exhaust port.

[0040] The exhaust gas regulation method has at least the following beneficial effects:

[0041] When the cooking device is steaming and the relative humidity in the cooking chamber is less than 80%, the exhaust control method turns off the heat dissipation fan to minimize the space between the sealing member and the exhaust port, thereby minimizing the rate at which high-temperature steam within the cooking chamber diffuses into the outside world. This facilitates quickly accumulating a large amount of high-temperature steam within the cooking chamber during the steaming process, thereby improving the efficiency of steaming food. When the cooking device is baking and in the heat-maintaining and cooking phase of baking food, the exhaust control method turns off the heat dissipation fan to minimize the space between the sealing member and the exhaust port, thereby minimizing the rate at which hot gases within the cooking chamber diffuse into the outside world. This facilitates maintaining the temperature within the cooking chamber near the set temperature during the heat-maintaining and cooking phase, fluctuating only within a narrow temperature range. This helps maintain a stable baking environment during the heat-maintaining and cooking phase, thereby ensuring a good baking effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 This is a three-dimensional schematic diagram of a portion of the structure of a cooking device according to an embodiment of the present application;

[0043] Figure 2 for Figure 1 A three-dimensional schematic diagram of the structure shown in another perspective;

[0044] Figure 3 for Figure 1 A three-dimensional schematic diagram of the structure shown with the air duct removed;

[0045] Figure 4 for Figure 1 A three-dimensional schematic diagram of the structure shown in another perspective;

[0046] Figure 5 for Figure 1 a front view of the structure shown;

[0047] Figure 6 for Figure 5 AA sectional view of the structure shown;

[0048] Figure 7 for Figure 6 Enlarged schematic diagram of point B in the middle.

[0049] Reference numerals:

[0050] 1. Inner pot; 11. Inner pot body; 111. Cooking cavity; 12. Extension piece; 121. Exhaust channel; 1211. Exhaust port; 1212. Accommodation cavity; 2. Mounting seat; 21. Guide hole; 3. Cooling fan; 31. Air outlet; 4. Air duct; 41. Cooling channel; 42. Mounting through hole; 43. Contraction section; 44. Throat section; 45. Expansion section; 5. Diaphragm; 51. First connecting part; 52. Second connecting part; 6. Connecting piece; 7. Sealing piece; 8. Elastic piece; 9. Guide piece. DETAILED DESCRIPTION

[0051] To make the above-mentioned objects, features, and advantages of the present application more clearly understood, the specific embodiments of the present application are described in detail below with reference to the accompanying drawings. The following description sets forth many specific details to facilitate a full understanding of the present application. However, the present application can be implemented in many other ways than those described herein, and those skilled in the art can make similar improvements without violating the scope of the present application. Therefore, the present application is not limited to the specific embodiments disclosed below.

[0052] In the description of the present application, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying 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 orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present application.

[0053] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of the technical features being referred to. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of such features. Throughout the description of this application, "plurality" means at least two, for example, two, three, etc., unless otherwise specifically defined.

[0054] In this application, unless otherwise specified or limited, the terms "installed," "connected," "connect," "fixed," etc. should be understood in a broad sense. For example, they can refer to fixed connection, detachable connection, or integration; mechanical connection or electrical connection; direct connection or indirect connection through an intermediate medium; internal communication between two elements or interaction between two elements, unless otherwise specified. Those skilled in the art will understand the specific meanings of the above terms in this application based on specific circumstances.

[0055] In this application, unless otherwise expressly specified or limited, a first feature being "above" or "below" a second feature may mean that the first and second features are in direct contact, or that the first and second features are in indirect contact through an intermediate medium. Furthermore, a first feature being "above," "above," and "above" a second feature may mean that the first feature is directly above or obliquely above the second feature, or simply means that the first feature is at a higher level than the second feature. A first feature being "below," "below," and "below" a second feature may mean that the first feature is directly below or obliquely below the second feature, or simply means that the first feature is at a lower level than the second feature.

[0056] It should be noted that when an element is referred to as being "fixed to" or "disposed on" another element, it may be directly on the other element or there may be an intermediate element. When an element is considered to be "connected to" another element, it may be directly connected to the other element or there may be an intermediate element. The terms "vertical," "horizontal," "upper," "lower," "left," "right," and similar expressions used herein are for illustrative purposes only and do not represent the only implementation methods.

[0057] See Figures 1 to 7The present application first provides a cooking device, which includes an inner pot 1, a mounting base 2, a heat dissipation fan 3, an air duct 4, a diaphragm 5, a connector 6, a sealing member 7, and an elastic member 8. A cooking cavity 111 is provided within the inner pot 1, and an exhaust port 1211 is provided on the inner pot 1. Food is placed in the cooking cavity 111 for cooking, and water vapor in the cooking cavity 111 is discharged through the exhaust port 1211. The mounting base 2 is fixed to the inner pot 1. The heat dissipation fan 3 is located above the inner pot 1 and has an air outlet 31. The air duct 4 is located above the inner pot 1, and the inner side of the air duct 4 encloses a heat dissipation channel 41, which is connected to the air outlet 31 and is located in the direction of the air outlet 31. The cooking cavity 111, the exhaust port 1211, and the heat dissipation channel 41 are connected in sequence from bottom to top; a mounting through-hole 42 is provided on the top wall of the air duct 4, and the mounting through-hole 42, the exhaust port 1211, and the mounting base 2 are arranged in sequence from top to bottom. The diaphragm 5 includes a first connecting portion 51 and a second connecting portion 52. The second connecting portion 52 is arranged around the first connecting portion 51 and is fixedly connected to the top wall of the air duct 4. The second connecting portion 52 and the first connecting portion 51 jointly seal the mounting through hole 42. The connecting member 6 is fixedly connected to the first connecting portion 51. The connecting member 6 passes through the exhaust port 1211 and has a gap between it and the exhaust port 1211. The blocking member 7 is fixedly connected to the connecting member 6. The blocking member 7 is used to block the exhaust port 1211. The elastic member 8 is clamped between the blocking member 7 and the mounting seat 2. The blocking member 7, the elastic member 8 and the mounting seat 2 are arranged in sequence from top to bottom. As the working power of the heat dissipation fan 3 gradually increases, the first connecting portion 51 gradually moves downward under the action of the negative pressure in the heat dissipation channel 41, so that the connecting member 6 and the blocking member 7 gradually move downward, thereby causing the blocking member 7 to gradually move away from the exhaust port 1211. During this process, the elastic member 8 is gradually compressed. As the operating power of the heat dissipation fan 3 gradually decreases, the elastic member 8 gradually rebounds, causing the blocking member 7 , the connecting member 6 and the first connecting portion 51 to gradually move upward, thereby causing the blocking member 7 to gradually approach the exhaust port 1211 .

[0058] It is understood that the water vapor and heat in the cooking cavity 111 flow into the exhaust port 1211 through the space between the sealing member 7 and the exhaust port 1211, and are then discharged. The larger the space between the sealing member 7 and the exhaust port 1211, the faster the water vapor and heat are discharged; the smaller the space between the sealing member 7 and the exhaust port 1211, the slower the water vapor and heat are discharged.

[0059] The cooking device has at least the following beneficial effects:

[0060] When the heat dissipation fan 3 is working, a high-speed airflow is generated in the heat dissipation channel 41, and the pressure in the heat dissipation channel 41 is less than the atmospheric pressure. In other words, a negative pressure appears in the heat dissipation channel 41. The top side of the first connection part 51 is affected by the atmospheric pressure, and the bottom side of the first connection part 51 is affected by the negative pressure in the heat dissipation channel 41, so suction appears on the bottom side of the first connection part 51. As the working power of the heat dissipation fan 3 gradually increases, the air pressure in the heat dissipation channel 41 gradually decreases, and the suction on the bottom side of the first connection part 51 gradually increases. The first connection part 51, the connecting member 6, and the blocking member 7 gradually move downward, so that the blocking member 7 gradually moves away from the exhaust port 1211. In other words, the space between the blocking member 7 and the exhaust port 1211 gradually increases. During this process, the elastic member 8 is gradually compressed. As the operating power of the heat dissipation fan 3 gradually decreases, the air pressure in the heat dissipation channel 41 gradually increases, the suction force on the bottom side of the first connecting portion 51 gradually decreases, the elastic member 8 gradually rebounds, and the blocking member 7, the connecting member 6 and the first connecting portion 51 gradually move upward, and the blocking member 7 gradually approaches the exhaust port 1211. In other words, the space between the blocking member 7 and the exhaust port 1211 gradually becomes smaller. In short, the cooking device can adjust the size of the space between the blocking member 7 and the exhaust port 1211 by adjusting the rotation speed of the heat dissipation fan 3. When it is necessary to quickly discharge water vapor, the space between the blocking member 7 and the exhaust port 1211 can be increased to increase the speed of water vapor discharge; when it is not necessary to quickly discharge water vapor, the space between the blocking member 7 and the exhaust port 1211 can be reduced, thereby reducing the speed of heat loss in the inner pot 1, which is beneficial to saving energy.

[0061] As described above, the first connecting portion 51 and the second connecting portion 52 are two parts of the diaphragm 5. Specifically, the first connecting portion 51 is the central portion of the diaphragm 5, and the second connecting portion 52 is the edge portion of the diaphragm 5. It should be noted that there may not be a clear boundary between the first connecting portion 51 and the second connecting portion 52.

[0062] Illustratively, the diaphragm 5 is a silicone film or plastic film. The diaphragm 5 can be located within the mounting hole 42, or below or above the mounting hole 42. The second connecting portion 52 is fixed and sealed to the top wall of the air duct 4 by means of sealant bonding / in-mold injection molding / riveting.

[0063] Exemplarily, the connecting member 6 and the first connecting portion 51 are fixedly connected by bonding / injection molding / riveting.

[0064] In some embodiments, the cooking device is a steamer. During the preheating phase of the cooking device (the preheating phase of a steamer refers to the phase from when the steamer begins to heat water to generate steam until the temperature inside the inner pot 1 reaches the set temperature), the heat dissipation fan 3 can be turned off to minimize the space between the sealing member 7 and the exhaust port 1211, thereby minimizing the rate of water vapor and heat dissipation. This allows a large amount of water vapor to accumulate in the cooking cavity 111 as quickly as possible, raising the temperature inside the cooking cavity 111 as quickly as possible, thereby improving cooking efficiency. After the cooking device reaches the set temperature, the operating power of the heat dissipation fan 3 can be maintained at a high level, thereby increasing the space between the sealing member 7 and the exhaust port 1211 to discharge excess water vapor, thereby preventing excessive water vapor in the inner pot 1 from causing excessive pressure inside the inner pot 1.

[0065] In some embodiments, the cooking device is an oven. During the heating phase of baking food, the food contains a lot of water, and a large amount of water vapor evaporates from the food per unit time. Excessive water vapor in the inner pot 1 will reduce the baking effect. During the heating phase of baking food, the operating power of the heat dissipation fan 3 can be maintained at the highest level, thereby maximizing the space between the sealing member 7 and the exhaust port 1211 to achieve rapid discharge of water vapor, thereby ensuring the early baking effect of the baked food. During the heat preservation and maturation phase of baking food, the remaining water in the food is very little, and the water vapor evaporated from the food per unit time is relatively small, so rapid discharge of water vapor is no longer necessary. At this time, the temperature in the cooking chamber 111 is required to be maintained near the set temperature, fluctuating only within a small temperature range, to maintain the stability of the baking environment and thus ensure the baking effect. During the heat preservation and cooking stage of baked food, the heat dissipation fan 3 can be turned off to minimize the space between the sealing member 7 and the exhaust port 1211, thereby ensuring that the rate of heat loss in the inner pot 1 is minimized. On the one hand, this saves energy, and on the other hand, it can ensure that the temperature fluctuation in the cooking cavity 111 is as small as possible, improve the stability of the baking environment, and ensure the baking effect in the constant temperature stage.

[0066] In some embodiments, the cooking device is a steam oven. During the preheating phase in the steaming mode, the heat dissipation fan 3 can be turned off to minimize the space between the sealing member 7 and the exhaust port 1211, thereby minimizing the loss of water vapor and heat. This allows a large amount of water vapor to accumulate quickly within the cooking cavity 111, raising the temperature within the cooking cavity 111 as quickly as possible, thereby improving cooking efficiency. During the steaming mode, after the cooking device reaches the set temperature, the heat dissipation fan 3 can be maintained at a high power level to increase the space between the sealing member 7 and the exhaust port 1211, thereby discharging excess water vapor and preventing excessive pressure within the inner pot 1 from accumulating due to excessive water vapor. During the heating phase in the baking mode, the heat dissipation fan 3 can be maintained at a maximum power level to maximize the space between the sealing member 7 and the exhaust port 1211, thereby rapidly discharging water vapor and ensuring a good initial baking effect. When the cooking device is in the baking function mode and in the heat preservation and cooking stage of the baked food, the heat dissipation fan 3 can be turned off to minimize the space between the sealing member 7 and the exhaust port 1211, thereby ensuring that the rate of heat loss in the inner pot 1 is minimized. On the one hand, this saves energy, and on the other hand, it can ensure that the temperature fluctuation in the cooking cavity 111 is as small as possible, improve the stability of the baking environment, and ensure the baking effect in the constant temperature stage.

[0067] When the cooling fan 3 is not operating, the blocking member 7 blocks the exhaust port 1211, and the elastic member 8 is compressed by Δx. The elastic modulus of the elastic member 8 is k, the weight of the blocking member 7 is G1, and the weight of the connecting member 6 is G2. Preferably, Δx, k, G1, and G2 satisfy the following: 0 ≤ k * Δx - (G1 + G2) ≤ 0.01 N. This way, when the cooling fan 3 is not operating, the elastic member 8 exerts very little force on the blocking member 7, facilitating the downward movement of the blocking member 7 after the cooling fan 3 is activated.

[0068] It should be noted that, in the cooking device, the minimum rotation speed of the heat dissipation fan 3 is usually 900 rpm. When the heat dissipation fan 3 operates at the minimum rotation speed, a large negative pressure will appear in the heat dissipation channel 41.

[0069] In some embodiments where the minimum speed of the cooling fan 3 is high and / or the area of ​​the first connection portion 51 is large, [k*Δx-(G1+G2)] is also allowed to be large. For example, 0.01N<k*Δx-(G1+G2)≤0.1N.

[0070] Preferably, when the cooling fan 3 is not operating, the diaphragm 5 arches upward. This allows more space for the first connecting portion 51 to move downward, which helps increase the travel of the blocking member 7 and the maximum distance between the blocking member 7 and the exhaust port 1211, thereby increasing the adjustable range of the space between the blocking member 7 and the exhaust port 1211. In other embodiments, when the cooling fan 3 is not operating, all parts of the diaphragm 5 can also be located in the same plane.

[0071] Preferably, see Figure 2 and Figure 4 The air duct 4 has a Venturi structure and includes a contraction section 43, a throat section 44, and an expansion section 45. These sections are arranged sequentially in the direction of the air outlet 31. The inner sides of the contraction section 43, the throat section 44, and the expansion section 45 together enclose a heat dissipation channel 41. This accelerates the gas as it flows through the contraction section 43 and throat section 44, reducing the pressure within the throat section 44 and contraction section 43.

[0072] In some embodiments, the first connecting portion 51 is located at the throat section 44. This can increase the suction force on the bottom side of the first connecting portion 51, which is conducive to moving the first connecting portion 51 downward.

[0073] In some embodiments, the first connecting portion 51 is located on the portion of the contraction section 43 close to the throat section 44. This can increase the suction force on the bottom side of the first connecting portion 51, which is conducive to moving the first connecting portion 51 downward.

[0074] See Figure 2 and Figure 4 In some embodiments, a portion of the first connecting portion 51 is located at the throat section 44, and another portion is located at the portion of the contraction section 43 close to the throat section 44. This can increase the suction force on the bottom side of the first connecting portion 51, which is conducive to moving the first connecting portion 51 downward.

[0075] Preferably, the comparison Figure 2 and Figure 3 The air outlet 31 is located within the contraction section 43. This ensures that all air from the air outlet 31 enters the heat dissipation channel 41, which helps reduce the air pressure within the heat dissipation channel 41, increases the suction force on the bottom side of the first connecting portion 51, and facilitates the downward movement of the first connecting portion 51. In other embodiments, the air outlet 31 can also be located outside the contraction section 43.

[0076] In other embodiments, the air duct 4 may also only include the throat section 44 and the expansion section 45. The inner side of the throat section 44 and the inner side of the expansion section 45 jointly enclose the heat dissipation channel 41, and the first connecting portion 51 is located in the throat section 44. In these embodiments, the air outlet 31 can be located inside the throat section 44 or outside the throat section 44.

[0077] In some embodiments, the exhaust port 1211 is a circular hole with a diameter of D0. The blocking member 7 is a frustum with an upper base diameter of D1 and a lower base diameter of D2. D0, D1, and D2 satisfy the following relationship: D1 < D0 ≤ D2. This allows the blocking member 7 to extend into the exhaust port 1211. As the blocking member 7 enters and exits the exhaust port 1211, the distance between the blocking member 7 and the exhaust port 1211 changes continuously and gradually along the radial direction of the exhaust port 1211, enabling infinitely adjustable spacing between the blocking member 7 and the exhaust port 1211.

[0078] See Figure 6 In some embodiments, the blocking member 7 may also be in a plate shape, and the entire blocking member 7 is located below the exhaust port 1211 .

[0079] See Figure 7 A guide hole 21 is defined on one of the mounting base 2 and the blocking member 7, and a guide member 9 is fixedly provided on the other to fit within the guide hole 21. The guide hole 21 and the guide member 9 are both arranged vertically, and the guide member 9 is at least partially located within the guide hole 21. The fit between the guide member 9 and the guide hole 21 allows the blocking member 7 to maintain the stability and accuracy of its movement path, thereby improving the reliability of the blocking member 7.

[0080] Exemplarily, the guide hole 21 is a circular hole, and the guide member 9 is a cylinder; alternatively, the guide hole 21 is a square hole, and the guide member 9 is a cuboid.

[0081] In other embodiments, a slide groove is provided on one of the mounting seat 2 and the blocking member 7, and a slide rail adapted to the slide groove is fixed on the other. Both the slide groove and the slide rail are arranged in the vertical direction, and the slide rail is at least partially located in the slide groove.

[0082] Preferably, see Figure 7 , the elastic member 8 is sleeved on the guide member 9. The elastic member 8 is guided by the guide member 9 to maintain the stability and accuracy of its telescopic path, avoiding deviation under stress, which improves the reliability of the elastic member 8.

[0083] Exemplarily, the elastic member 8 is a coil spring or a bellows.

[0084] In other embodiments, the elastic member 8 may also be arranged parallel to the guide member 9 .

[0085] See Figure 3 and Figure 7The inner pot 1 includes an inner pot body 11 and an extension 12. The extension 12 is sealed to the outer top wall of the inner pot body 11. The inner side of the inner pot body 11 encloses a cooking cavity 111. An exhaust passage 121 is provided in the extension 12. The portion of the exhaust passage 121 away from the inner pot body 11 forms an exhaust port 1211, and the portion of the exhaust passage 121 close to the inner pot body 11 forms a receiving cavity 1212. The heat dissipation passage 41, the exhaust port 1211, the receiving cavity 1212, and the cooking cavity 111 are sequentially connected from top to bottom. The blocking member 7 is located in the receiving cavity 1212. Thus, the blocking member 7 can move up and down within the receiving cavity 1212 to adjust the space between it and the exhaust port 1211, without having to enter the cooking cavity 111. In other words, the blocking member 7 does not occupy space within the cooking cavity 111 during operation, which facilitates placing more food in the cooking cavity 111.

[0086] In other embodiments, the inner pot 1 may also only include the inner pot body 11. In other words, the extension part 12 is not provided in the cooking device, the exhaust port 1211 is opened on the top wall of the inner pot body 11, and the blocking part 7 occupies the upper space of the cooking cavity 111 during operation.

[0087] See Figure 1 and Figure 7 , the mounting base 2 is fixedly mounted on the inner container body 11. In other embodiments, the mounting base 2 can also be fixedly mounted on the side wall of the accommodating cavity 1212.

[0088] See Figure 7 The mounting hole 42, the exhaust port 1211, the accommodating cavity 1212, the connecting member 6, and the blocking member 7 are all in the shape of a body of revolution, and their axes are located on the same plumb line. In other embodiments, their axes can also be located on the same straight line inclined relative to the plumb line.

[0089] The present application also provides an exhaust gas adjustment method, which is applied to the above-mentioned cooking device, and the cooking device is a steam oven. The exhaust gas adjustment method includes the following steps:

[0090] During the steaming process of the cooking device, the heat dissipation fan 3 is turned off when the relative humidity in the cooking cavity 111 is less than 80% to minimize the space between the sealing member 7 and the exhaust port 1211; and

[0091] When the cooking device is performing the grilling function, the heat dissipation fan 3 is closed when the cooking device is in the heat preservation and cooking stage of grilling food to minimize the space between the blocking member 7 and the exhaust port 1211.

[0092] The exhaust gas regulation method has at least the following beneficial effects:

[0093] When the cooking device is performing the steaming function and the relative humidity within the cooking cavity 111 is less than 80%, the exhaust control method turns off the heat dissipating fan 3 to minimize the space between the sealing member 7 and the exhaust port 1211, thereby minimizing the rate at which high-temperature steam within the cooking device diffuses to the outside. This facilitates quickly accumulating a large amount of high-temperature steam within the cooking cavity 111 when the cooking device is performing the steaming function, thereby improving the efficiency of the cooking device in steaming food. When the cooking device is performing the baking function and is in the heat-keeping and cooking stage of baking food, the exhaust control method turns off the heat dissipating fan 3 to minimize the space between the sealing member 7 and the exhaust port 1211, thereby minimizing the rate at which hot gases within the cooking cavity 111 diffuse to the outside. This facilitates maintaining the temperature within the cooking cavity 111 near the set temperature during the heat-keeping and cooking stage of baking food, fluctuating only within a small temperature range. This helps maintain a stable baking environment during the heat-keeping and cooking stage, thereby ensuring a good baking effect.

[0094] For example, in order to obtain the relative humidity in the cooking cavity 111 , a humidity sensor or a temperature and humidity sensor is provided in the cooking cavity 111 .

[0095] The technical features of the above-mentioned embodiments can be combined arbitrarily. In order to make the description concise, not all possible combinations of the technical features in the above-mentioned embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0096] The above-described embodiments merely represent several implementation methods of the present application. While the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of protection of the present application. It should be noted that a person of ordinary skill in the art may make various modifications and improvements without departing from the spirit of the present application, and such modifications and improvements fall within the scope of protection of the present application. Therefore, the scope of protection of the present application shall be determined by the appended claims.

Claims

1. A cooking device, characterized in that: include: An inner pot (1), wherein a cooking cavity (111) is provided in the inner pot (1), and an exhaust port (1211) is provided on the inner pot (1); A mounting seat (2) is fixed to the inner container (1); A heat dissipation fan (3) is located above the inner container (1), and the heat dissipation fan (3) has an air outlet (31); An air duct (4) is located above the inner pot (1); a heat dissipation channel (41) is enclosed on the inner side of the air duct (4); the heat dissipation channel (41) is communicated with the air outlet (31) and is located in the direction of the air outlet (31); the cooking cavity (111), the exhaust port (1211) and the heat dissipation channel (41) are communicated in sequence from bottom to top; a mounting through hole (42) is provided on the top wall of the air duct (4); the mounting through hole (42), the exhaust port (1211) and the mounting seat (2) are arranged in sequence from top to bottom; A diaphragm (5) comprising a first connecting portion (51) and a second connecting portion (52), wherein the second connecting portion (52) is arranged around the first connecting portion (51) and is fixedly connected to the top wall of the air duct (4), and the second connecting portion (52) and the first connecting portion (51) jointly seal the mounting through hole (42); a connecting member (6) fixedly connected to the first connecting portion (51), the connecting member (6) passing through the exhaust port (1211) and having a gap between the connecting member (6) and the exhaust port (1211); a blocking member (7), fixedly connected to the connecting member (6), and used for blocking the exhaust port (1211); and An elastic member (8) is sandwiched between the blocking member (7) and the mounting seat (2), wherein the blocking member (7), the elastic member (8) and the mounting seat (2) are arranged in sequence from top to bottom; The first connecting portion (51) gradually moves downward under the action of the negative pressure in the heat dissipation channel (41) as the operating power of the heat dissipation fan (3) gradually increases, so that the blocking member (7) gradually moves away from the exhaust port (1211).

2. The cooking device according to claim 1, wherein When the heat dissipation fan (3) is not working, the blocking member (7) blocks the exhaust port (1211) and the compression amount of the elastic member (8) is Δx; the elastic coefficient of the elastic member (8) is k, the weight of the blocking member (7) is G1, the weight of the connecting member (6) is G2, and Δx, k, G1 and G2 satisfy: 0≤k*Δx-(G1+G2)≤0.01N.

3. The cooking device according to claim 2, characterized in that When the heat dissipation fan (3) is not working, the diaphragm (5) arches upward.

4. The cooking device according to claim 2, wherein: The air duct (4) is a Venturi structure, comprising a contraction section (43), a throat section (44) and an expansion section (45), wherein the contraction section (43), the throat section (44) and the expansion section (45) are sequentially arranged along the direction of the air outlet (31), and the inner side of the contraction section (43), the inner side of the throat section (44) and the inner side of the expansion section (45) together enclose the heat dissipation channel (41), wherein: The first connecting portion (51) is located at the throat section (44); or, The first connecting portion (51) is located on the portion of the contraction section (43) close to the throat section (44); or, A portion of the first connecting portion (51) is located on the throat section (44), and another portion is located on a portion of the contraction section (43) close to the throat section (44).

5. The cooking device according to claim 4, characterized in that The air outlet (31) is located in the contraction section (43).

6. The cooking device according to claim 1, wherein The exhaust port (1211) is a circular hole, and the diameter of the exhaust port (1211) is D0; the blocking member (7) is a truncated cone, the upper base diameter of the blocking member (7) is D1, and the lower base diameter of the blocking member (7) is D2, and D0, D1, and D2 satisfy: D1<D0≤D2.

7. The cooking device according to claim 1, wherein A guide hole (21) is provided on one of the mounting seat (2) and the blocking member (7), and a guide member (9) adapted to the guide hole (21) is fixedly provided on the other. The guide hole (21) and the guide member (9) are both arranged in a vertical direction, and the guide member (9) is at least partially located in the guide hole (21).

8. The cooking device according to claim 7, characterized in that The elastic member (8) is sleeved on the guide member (9).

9. The cooking device according to claim 1, wherein The inner pot (1) comprises an inner pot body (11) and an extension piece (12), wherein the extension piece (12) is sealedly connected to the outer top wall of the inner pot body (11), and the inner side of the inner pot body (11) surrounds the cooking cavity (111). An exhaust channel (121) is provided in the extension piece (12), and the portion of the exhaust channel (121) away from the inner pot body (11) forms the exhaust port (1211), and the portion of the exhaust channel (121) close to the inner pot body (11) forms the accommodating cavity (1212). The heat dissipation channel (41), the exhaust port (1211), the accommodating cavity (1212), and the cooking cavity (111) are connected in sequence from top to bottom, and the blocking piece (7) is located in the accommodating cavity (1212).

10. An exhaust adjustment method, applied to the cooking device according to any one of claims 1 to 9, wherein the cooking device is a steam oven, characterized in that: The exhaust gas adjustment method comprises: During the cooking device's steaming function, the heat dissipation fan (3) is closed when the relative humidity in the cooking cavity (111) is less than 80%, thereby minimizing the space between the sealing member (7) and the exhaust port (1211); and During the cooking device's roasting function, the heat dissipation fan (3) is closed when the cooking device is in the heat preservation and cooking stage of roasting food, so as to minimize the space between the blocking member (7) and the exhaust port (1211).

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