Heating and deodorizing device, cooking equipment, cooking method and self-cleaning method

Abstract

The invention provides a heating and deodorizing device, cooking equipment, a cooking method and a self-cleaning method, the heating and deodorizing device comprises a hot air mechanism, a deodorizing mechanism and a control mechanism, a heat transfer flow path is constructed between the hot air mechanism and a cooking liner, and the deodorizing mechanism is connected with the control mechanism and is movably arranged on the heat transfer flow path under control; the control mechanism is used for adjusting the airflow interference area of the deodorizing mechanism. The cooking method comprises the step that the control mechanism drives the odor removal mechanism to move in the formal cooking stage so that the airflow interference area can be increased. The self-cleaning method comprises the following steps: when the internal temperature of the cooking liner is not higher than a preset smoke point, the control mechanism drives the deodorizing mechanism until the airflow interference area is equal to a preset lower limit value; when the internal temperature of the cooking liner is between a preset smoke point and a self-cleaning temperature, the control mechanism drives the odor removal mechanism until the airflow interference area is equal to a preset upper limit value; and when the internal temperature of the cooking liner is not lower than the self-cleaning temperature, the control mechanism drives the deodorizing mechanism until the airflow interference area is equal to a preset lower limit value.

Description

Technical Field

[0001] The present invention relates to the technical field of household electrical appliances, and in particular to a heating and deodorizing device, cooking equipment, a cooking method and a self-cleaning method. Background Art

[0002] Existing cooking equipment such as ovens and steam ovens use deodorization modules to eliminate odor components such as oil smoke during cooking. The hot air flow circulates between the cooking inner tank and the hot air unit. The deodorization module is arranged in the circulation path of the hot air flow. The hot air flow passes through the deodorization module to separate the odor components. Obviously, the existing odor removal method will cause the deodorization module to block the hot air flow, resulting in insufficient hot air flow rate to reduce baking efficiency, and it is also easy to destroy the uniformity of the temperature field inside the cooking inner tank. Summary of the invention

[0003] In view of this, the present invention provides a heating and deodorizing device, a cooking device, a cooking method and a self-cleaning method. The present invention aims to adjust the obstruction of the hot air flow when it passes through the deodorizing mechanism, thereby reducing the resistance of the deodorizing mechanism to the hot air flow when necessary to increase the wind speed of the hot air flow, thereby improving the cooking efficiency of the cooking device and maintaining the uniformity of the temperature field in the cooking pot.

[0004] The heating and deodorizing device of the present invention comprises a hot air mechanism, a deodorizing mechanism and a control mechanism. A heat transfer flow path is constructed between the hot air mechanism and the cooking pot. The deodorizing mechanism is connected to the control mechanism and is controllably and movably arranged on the heat transfer flow path. The control mechanism is used to adjust the airflow interference area of ​​the deodorizing mechanism.

[0005] The heating and deodorizing device of the present invention can change the interference degree of the deodorizing mechanism on the hot air flow so as to adjust the obstruction of the hot air flow when passing through the deodorizing mechanism, so that the air flow interference area of ​​the deodorizing mechanism can be reduced when necessary to reduce the resistance of the hot air flow. Lower resistance means that the wind speed of the hot air flow is increased, thereby improving the cooking efficiency of the cooking equipment and the uniformity of the temperature field inside the cooking pot, and increasing the air flow interference area of ​​the deodorizing mechanism when necessary to enhance the removal and separation effect of odor components in the hot air flow. The present invention takes into account both the deodorizing and purification effects and the cooking effects.

[0006] In some embodiments, the deodorization mechanism includes at least two deodorization modules arranged in the heat transfer flow path, an adjustable air gap is formed between the two deodorization modules, and at least one of the two deodorization modules is controllably rotatably connected to the control mechanism to change the opening of the adjustable air gap by rotation.

[0007] In some embodiments, each deodorization module is controllably and rotatably connected to the control mechanism, and the deodorization mechanism further comprises at least two controlled components connected to the control mechanism, and the controlled components are fixedly connected to the deodorization modules in a one-to-one correspondence.

[0008] In some embodiments, the control mechanism includes a control member, which is loaded when the hot air mechanism is reversed to drive the controlled objects, and the control member includes a gear ring extending along the circumference of the hot air mechanism and meshing with each controlled object.

[0009] In some embodiments, the adjustable air gap is configured in plurality, a plurality of deodorizing modules are disposed on the periphery of the hot air mechanism and are arranged around the hot air mechanism, and a plurality of controlled components are meshed with the periphery of the gear ring and are arranged around the gear ring.

[0010] In some embodiments, the control mechanism includes a control component connected to the deodorization mechanism and a loading component that acts on the control component in a unidirectional manner. When the hot air mechanism rotates forward, the loading component actuates forward and unloads the control component. When the loading component actuates reversely, it loads the control component to drive the deodorization mechanism.

[0011] In some embodiments, the control mechanism includes a force transmission member provided on one of the control member and the loading member, and the force transmission member moves relative to the other of the control member and the loading member when the loading member follows the forward action of the hot air mechanism, and the force transmission member is fixedly connected to the other of the control member and the loading member when the loading member follows the reverse action of the hot air mechanism.

[0012] In some embodiments, the force transmission member can be reciprocatingly connected to the control member, the loading member has a one-way limit groove for the force transmission member to extend into and exit, the one-way limit groove has a force release surface and a loading surface forming the inner wall of the one-way limit groove, the force transmission member slides and contacts the force release surface when the loading member is actuated forward, and the force transmission member is fixedly abutted against the loading surface when the loading member is actuated reversely.

[0013] In some embodiments, the loading member and the control member are coaxial and relatively rotatable, the force transmission member is elastically and telescopically arranged along the radial direction of the control member, and the loading surface is located in the radial plane of the loading member.

[0014] The cooking device of the present invention comprises a cooking liner and the above-mentioned heating and deodorizing device, the cooking liner comprises a baffle, the hot air mechanism comprises a back plate and a hot air unit, the baffle and the back plate correspond to the two ends of the hot air unit respectively, and the heat transfer flow path is formed around the hot air unit.

[0015] The cooking method of the present invention is based on the above cooking device, and the method includes a formal cooking step, which includes:

[0016] During the formal cooking stage, the deodorizing mechanism is activated by the control mechanism to increase the airflow interference area.

[0017] The cooking method of the present invention takes into account both the cooking effect and the user's olfactory experience. In the early stage of formal cooking, the airflow interference area of ​​the deodorization mechanism is relatively small, the resistance of the hot air flow to the deodorization mechanism is relatively small, and the concentration of food smoke and odor components is relatively low. Therefore, the early stage of formal cooking focuses more on accelerating the maturation of food. In the later stage of formal cooking, the airflow interference area of ​​the deodorization mechanism is relatively large, the resistance of the hot air flow to the deodorization mechanism is relatively large, and the concentration of food smoke and odor components is relatively high. Therefore, the later stage of formal cooking focuses more on deodorization and purification.

[0018] In some embodiments, driving the deodorizing mechanism to move by the control mechanism to increase the airflow interference area includes:

[0019] The deodorization module is driven to rotate by the control mechanism, and the rotation angle β of the deodorization module is proportional to the duration T of the formal cooking.

[0020] With such an arrangement, as the formal cooking continues, the deodorization module's obstruction effect on the hot air flow steadily increases, that is, the deodorization and purification effect of the deodorization module on the hot air flow steadily improves, and the flow rate of the hot air flow steadily decreases, and the taste of the food will not be affected by a sudden drop in the flow rate of the hot air flow.

[0021] In some embodiments, driving the deodorizing mechanism to move by the control mechanism to increase the airflow interference area further comprises:

[0022] When formal cooking begins, the airflow interference area reaches a preset lower limit value; and / or, during the formal cooking stage, the airflow interference area does not exceed half of a preset upper limit value.

[0023] With such arrangement, the deodorization module's obstruction to the hot air flow is minimized at the moment formal cooking begins, and the hot air flow can start flowing at the highest flow rate to accelerate the heating and maturation of the food. When the airflow interference area reaches its maximum during the formal cooking stage, the deodorization module not only increases the obstruction to the hot air flow and thus improves the deodorization and purification effect, but also ensures the smooth flow of the hot air flow to avoid an excessive decrease in the hot air flow velocity, which would destroy the uniformity of the temperature field in the cooking pot.

[0024] In some embodiments, the cooking method further comprises a preheating step before cooking, and the preheating step before cooking comprises:

[0025] During the first preheating stage, the deodorizing mechanism is controlled by the control mechanism so that the minimum value of the airflow interference area is A;

[0026] During the second preheating stage, the deodorizing mechanism is controlled by the control mechanism so that the maximum value of the airflow interference area is B, A>B.

[0027] In some embodiments, during the first preheating stage, controlling the deodorization mechanism by the control mechanism so that the minimum value of the airflow interference area is A comprises:

[0028] The deodorizing mechanism is controlled by the control mechanism so that the airflow interference area reaches a preset upper limit value;

[0029] During the second preheating stage, controlling the deodorizing mechanism by the control mechanism so that the maximum value of the airflow interference area is B includes:

[0030] The deodorizing mechanism is controlled by the control mechanism so that the airflow interference area is maintained at a preset lower limit value.

[0031] The self-cleaning method of the present invention is based on the above cooking device, and the method comprises:

[0032] Activate the hot air mechanism to heat up the interior of the cooking pot;

[0033] Monitor the temperature inside the cooking pot;

[0034] When the temperature inside the cooking pot is lower than or equal to the preset smoke point, the deodorizing mechanism is controlled by the control mechanism to have a maximum value of C for the airflow interference area;

[0035] When the temperature inside the cooking pot is between the preset smoke point and the self-cleaning temperature, the deodorizing mechanism is controlled by the control mechanism to a minimum value D of the airflow interference area;

[0036] When the temperature inside the cooking pot is higher than or equal to the self-cleaning temperature, the maximum value of the airflow interference area from the deodorization mechanism to the control mechanism is E.

[0037] Among them, C<D, and E<D.

[0038] In some embodiments, when the temperature inside the cooking pot is lower than or equal to the preset smoke point, controlling the deodorizing mechanism to a maximum value of the airflow interference area C by the control mechanism includes:

[0039] Controlling the deodorizing mechanism by the control mechanism until the airflow interference area is equal to a preset lower limit value;

[0040] When the temperature inside the cooking pot is between the preset smoke point and the self-cleaning temperature, the minimum value of the airflow interference area from the deodorization mechanism to the control mechanism is D, including:

[0041] The deodorizing mechanism is controlled by the control mechanism until the airflow interference area is equal to a preset upper limit value;

[0042] When the temperature inside the cooking pot is higher than or equal to the self-cleaning temperature, the maximum value of the airflow interference area from the deodorizing mechanism to the airflow interference area controlled by the control mechanism is E, including:

[0043] The deodorizing mechanism is controlled by the control mechanism until the airflow interference area is equal to a preset lower limit value.

[0044] The self-cleaning method of the present invention takes into account both the self-cleaning effect and the user's olfactory experience. In the early stage of self-cleaning, that is, when the temperature inside the cooking pot is lower than the preset smoke point, the resistance of the hot air flow to the deodorization mechanism is relatively small, and the heating deodorization device focuses more on quickly raising the temperature in the cooking pot.

[0045] In the middle stage of self-cleaning, that is, when the temperature inside the cooking pot is between the preset smoke point and the self-cleaning temperature, a large amount of odor components such as oil smoke are generated in the cooking pot compared with the early stage of self-cleaning. The blocking and interference effect of the deodorizing mechanism on the hot air flow is enhanced compared with the early stage of self-cleaning. The heating deodorizing device pays more attention to deodorizing and purifying the air to prevent odor components from polluting the environment.

[0046] In the late stage of self-cleaning, that is, when the temperature inside the cooking pot is higher than the self-cleaning temperature, the generation of odor components in the cooking pot tends to stagnate, and the resistance of the hot air flow due to the deodorization mechanism is reduced again, so the flow rate is increased again. The heating deodorization device pays more attention to stabilizing the circulation rate of the hot air flow between the cooking pot and the hot air mechanism, thereby stabilizing the uniformity of the temperature field in the cooking pot to further consolidate and enhance the high-temperature sterilization and purification effect of the cooking pot. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] Figure 1 A three-dimensional structural diagram of a heating and deodorizing device according to an embodiment of the present invention;

[0048] Figure 2 It is a structural exploded diagram of a heating and deodorizing device according to an embodiment of the present invention;

[0049] Figure 3 It is a schematic structural diagram of a heating deodorization device in a first deodorization mode according to an embodiment of the present invention;

[0050] Figure 4 It is a schematic structural diagram of a heating deodorization device in a second deodorization mode according to an embodiment of the present invention;

[0051] Figure 5 It is a schematic structural diagram of a heating deodorization device according to an embodiment of the present invention in a third deodorization mode;

[0052] Figure 6 A partial structural diagram of a heating deodorizing device in a first deodorizing mode according to an embodiment of the present invention;

[0053] Figure 7 A partial structural diagram of a heating deodorizing device in a second deodorizing mode according to an embodiment of the present invention;

[0054] Figure 8 A partial structural diagram of a heating deodorizing device according to an embodiment of the present invention in a third deodorizing mode;

[0055] Fig. 9 The figure is a schematic diagram of the structure of a control component of a heating and deodorizing device according to an embodiment of the present invention.

[0056] Explanation of the reference numerals: 10, baffle; 21, fan; 22, back plate; 221, plate body; 222, mounting ring; 30, deodorization mechanism; 31, deodorization module; 311, rotating part; 312, deodorization part; 32, controlled part; 321, gear; 40, control mechanism; 41, loading part; 411, one-way limit groove; 412, force release surface; 413, loading surface; 414, ratchet teeth; 42, control part; 421, gear ring; 422, ratchet mounting groove; 43, force transmission part; 431, locking ball; 50, air outlet. DETAILED DESCRIPTION

[0057] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0058] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used herein in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention. The term "or / and" used herein includes any and all combinations of one or more related listed items.

[0059] See also Figure 1-2 The present invention provides a heating and deodorizing device suitable for cooking equipment, and also provides a cooking equipment including the heating and deodorizing device. The heating and deodorizing device is used to generate hot air and provide the generated hot air to the cooking pot of the cooking equipment, and is also used to remove odor components in the hot air flow to purify the hot air. The present invention does not limit the specific form of the cooking equipment, that is, the heating and deodorizing device is suitable for various forms of cooking equipment, including but not limited to ovens and steam ovens.

[0060] The hot air generated by the heating and deodorizing device can be used to heat the food in the cooking pot to make it mature, and can also be used to sterilize and clean the inside of the cooking pot at high temperature. The temperature of the hot air flow used to heat the food is usually between 100℃ and 300℃, and the temperature of the hot air flow used to clean the cooking pot at high temperature is usually above 300℃, and can even reach 400℃. Therefore, the cooking equipment equipped with the heating and deodorizing device has both cooking function and high-temperature self-cleaning function.

[0061] For example, when using cooking equipment to heat meat ingredients, the cooking pot will produce odor components such as oil smoke when the temperature reaches above 215°C. The oil vaporizes and diffuses in the cooking pot. After cooking, the oil condenses and adheres to the inner wall of the cooking pot. When the cooking equipment starts the high-temperature self-cleaning function, the oil components attached to the inner wall of the cooking pot are carbonized to form particles and eventually discharged with the hot air flow, thereby achieving the purpose of high-temperature cleaning of the inside of the cooking pot.

[0062] The heating and deodorizing device of the present invention includes a hot air mechanism, a deodorizing mechanism 30 and a control mechanism 40. A heat transfer flow path is constructed between the heating mechanism and the cooking inner pot of the cooking device. The heat transfer flow path is communicated with the inner cavity of the cooking inner pot. The hot air generated by the hot air mechanism can be transported to the interior of the cooking inner pot along the heat transfer flow path under the drive of the hot air mechanism. The deodorizing mechanism 30 is arranged in the heat transfer flow path and is connected to the control mechanism 40. Under the control of the control mechanism 40, the deodorizing mechanism 30 can move in the heat transfer flow path and change its posture. The interference area of ​​the deodorizing mechanism 30 with the hot air changes as the deodorizing mechanism 30 changes its posture.

[0063] The interference area of ​​the deodorizing mechanism 30 on the hot air is referred to as the airflow interference area. The larger the airflow interference area, the more significant the deodorizing mechanism 30's blocking effect on the hot air, the greater the hot air resistance, the lower the flow rate, the better the separation and removal effect of the odor components in the hot air, and the more significant the degree of purification and deodorization of the hot air by the deodorizing mechanism 30; the smaller the airflow interference area, the weaker the deodorizing mechanism 30's blocking effect on the hot air, the smaller the hot air resistance, the faster the flow rate, the faster the food is heated and cooked, and the higher the uniformity of the temperature field in the cooking pot.

[0064] In some embodiments, the deodorizing mechanism 30 includes a plurality of deodorizing modules 31 disposed in the heat transfer flow path and rotatably connected to the back plate 22. Each deodorizing module 31 is evenly provided with a plurality of airflow holes. When the air passes through the deodorizing module 31 through the airflow holes, the deodorizing module 31 removes odor components. The airflow interference area is numerically equal to the sum of the cross-sectional areas of the airflow holes passed by the hot air. The larger the airflow interference area, the more airflow holes passed by the hot air. Accordingly, the proportion of the hot air passing through the outside of the deodorizing module 31 but not through the airflow holes is lower. The control mechanism 40 drives the deodorizing module 31 to change its position in a rotating manner, changes the number of airflow holes passed by the hot air, and thus changes the airflow interference area.

[0065] Specifically, see Figure 2The cooking pot includes a baffle 10, and the hot air mechanism includes a back plate 22 and a hot air unit. An installation space for arranging the hot air unit is formed between the baffle 10 and the back plate 22. The baffle 10 and the back plate 22 correspond to two ends of the hot air unit, respectively, and a heat transfer flow path is formed on the outer periphery of the hot air unit. The hot air unit includes a fan 21 and a heater (not shown). In some embodiments, the fan 21 is a centrifugal fan 21, and the airflow disturbed by the fan 21 leaves the fan 21 along each radial direction of the fan 21. The heater includes a heating tube coiled in a ring shape and surrounding the outer periphery of the fan 21, and the heat transfer flow path is formed on the outer periphery of the heating tube. In other embodiments, the heater includes a PTC heater that is annularly surrounding the outer periphery of the fan 21, and the heat transfer flow path is formed on the outer periphery of the PTC heater.

[0066] See also Figure 1 The baffle plate 10 is provided with a return air port connected to the inner cavity of the cooking pot, and the return air port is also connected to the installation space between the baffle plate 10 and the back plate 22 for setting the hot air unit. In addition, the baffle plate 10 is also provided with an air outlet 50 near the edge of the baffle plate 10, and the air outlet 50 connects the inner cavity of the cooking pot with the installation space. When the hot air mechanism is running in the forward direction, the fan 21 rotates and generates airflow, which is heated by the heater to become hot air. The hot air leaves the installation space through the air outlet 50 and enters the inner cavity of the cooking pot. Then, the hot air leaves the inner cavity of the cooking pot under the suction action of the fan 21 and returns to the installation space through the return air port. When the hot air mechanism continues to run in the forward direction and the fan 21 continues to rotate, the hot air flow circulates between the inside of the cooking pot and the installation space.

[0067] In some embodiments, the deodorization mechanism 30 includes at least two deodorization modules 31 arranged in the heat transfer flow path, an adjustable air gap is formed between the two deodorization modules 31, the deodorization modules 31 are arranged on the outer peripheral side of the hot air unit and are located in the installation space, one end of the adjustable air gap faces the outer peripheral side of the hot air unit, and at least one of the two deodorization modules 31 is connected to the control mechanism 40 and can be controlled by the control mechanism 40 to rotate to change the opening of the adjustable air gap. The hot air flowing through the adjustable air gap will avoid the deodorization module 31 and will not pass through the air flow hole. The larger the opening of the adjustable air gap, the more hot air will pass through the adjustable air gap, the less hot air will pass through the air flow hole, and the smaller the air flow interference area will be. The smaller the opening of the adjustable air gap, the less hot air will pass through the adjustable air gap, the more hot air will pass through the air flow hole, and the larger the air flow interference area will be.

[0068] In view of the fact that the deodorization module 31 is provided with an air flow hole, the control mechanism 40 is allowed to drive the deodorization module 31 to rotate to close the adjustable air gap. After the adjustable air gap is closed, the air flow hole connects one end of the deodorization module 31 close to the outer periphery of the hot air unit and the other end of the deodorization module 31 away from the hot air unit. The hot air will all pass through the deodorization module 31 through the air flow hole. At this time, the deodorization and purification effect of the deodorization module 31 on the hot air is most significant.

[0069] See also Figure 2 , Figure 4-5 , Figure 7-8 , multiple deodorization modules 31 are evenly distributed around the rotation center of the fan 21 and are rotatably connected to the back plate 22, and an adjustable air gap is formed between any two adjacent deodorization modules 31, and the adjustable air gap is configured as multiple and arranged around the rotation center of the fan 21. The deodorization mechanism 30 also includes a plurality of control units 32 connected to the control mechanism 40, and the control units 32 are fixedly connected to the deodorization modules 31 in a one-to-one correspondence. With such a configuration, the control mechanism 40 can drive each deodorization module 31 to rotate simultaneously and change the opening of each adjustable air gap at the same time. Regardless of the opening of the adjustable air gap, it can ensure uniform air discharge along the circumference of the rotation center of the fan 21.

[0070] Specifically, see Figure 1 , Figure 7-8 The back plate 22 includes a plate body 221 and a mounting ring 222 that are fixedly connected. An installation space for setting a hot air unit is formed between the plate body 221 and the baffle 10. The mounting ring 222 is arranged on a side of the plate body 221 that is relatively close to the baffle 10. The mounting ring 222 extends along the circumference of the rotation center of the fan 21. The composition and structure of each deodorization module 31 are the same. Each deodorization module 31 includes a rotating part 311 and a deodorization part 312 with air flow holes. The rotating part 311 fixedly carries the deodorization part 312 and is rotatably connected to the mounting ring 222. A plurality of control units 32 are fixedly connected to a plurality of rotating parts 311 in a one-to-one correspondence. The rotation center of each rotating part 311 is parallel to the rotation center of the fan 21.

[0071] In some embodiments, the hot air unit further includes a driving member (not shown) drivingly connected to the fan 21, the driving member and the fan 21 form a fan, the control mechanism 40 includes a control member 42 connected to the control component 32 and a loading member 41 acting unidirectionally on the control member 42, the loading member 41 is directly connected to the fan, and the loading member 41 can be directly fixedly connected to the fan 21, or both connected to the output end of the driving member and the fan 21. The loading member 41 and the fan 21 can be relatively stationary and synchronously rotate forward and reverse. When the fan is running in the forward direction, the loader 41 moves forward together with the fan 21 around the rotation center of the fan 21 and unloads the control component 42, that is, the control component 42 does not obtain the power input of the loader 41 when the fan is rotating in the forward direction, the control component 32 is not driven by the control component 42, and the deodorization module 31 is stationary relative to the back plate 22 to maintain the airflow interference area unchanged; when the fan is running in the reverse direction, the loader 41 moves in the reverse direction together with the fan 21 around the rotation center of the fan 21 and loads the control component 42, that is, the control component 42 obtains the power input of the loader 41 when the fan is rotating in the reverse direction, the control component 32 is driven by the control component 42, and the deodorization module 31 rotates relative to the back plate 22 to change the airflow interference area.

[0072] In this arrangement, when the fan is running forward, the power generated by the driving member is used by the fan 21 to disturb the air to form an airflow and then generate hot air. At this time, the hot air unit normally supplies hot air to the inner cavity of the cooking pot. When the fan is running reversely, the power generated by the driving member is transmitted to the control mechanism 40, and the fan 21 stops forming an airflow. The control mechanism 40 drives the deodorization mechanism 30 to change the airflow interference area. The fan 21 and the control mechanism 40 are connected to the same driving member, which simplifies the composition of the heating and deodorization device.

[0073] It can be understood that the heater does not need to rotate when the fan rotates forward or reverse. Therefore, when the hot air mechanism rotates forward, the fan actually rotates forward and the heater is fixed relative to the back plate 22. When the hot air mechanism rotates reversely, the fan actually rotates reversely and the heater is fixed relative to the back plate 22. The airflow heated by the heater is not affected.

[0074] Furthermore, in order to allow the loading member 41 to normally unload the control member 42 when the fan rotates forward and to smoothly load the control member 42 when the fan rotates reversely, the control mechanism 40 further includes a force transmission member 43 disposed on one of the control member 42 and the loading member 41. When the loading member 41 is actuated in the forward direction synchronously with the fan 21 as the fan rotates forward, the force transmission member 43 moves relative to the other of the control member 42 and the loading member 41, the power transmission between the force transmission member 43 and the other of the control member 42 and the loading member 41 is disconnected, and the loading member 41 unloads the control member 42; when the loading member 41 is actuated in the reverse direction synchronously with the fan 21 as the fan rotates reversely, the force transmission member 43 is fixedly connected to the other of the control member 42 and the loading member 41, and the force transmission member 43 and the other of the control member 42 and the loading member 41 establish power transmission, that is, the loading member 41 loads the control member 42.

[0075] See also Figure 1 , Figure 3 to Figure 5 , Figure 6 to Figure 8 as well as Fig. 9 The loading member 41 includes a loading ratchet coaxially arranged and fixedly connected to the fan 21, the force transmission member 43 is reciprocatingly connected to the control member 42 and contacts the loading ratchet, the control member 42 includes a gear ring 421 extending along the circumference of the hot air mechanism, the circumference of the hot air mechanism is the circumference of the rotation center of the fan 21, the control member 32 is a gear 321 fixedly connected to the rotating part 311, and the gear ring 421 is meshed with a plurality of gears 321. There is a relative rotational freedom between the loading ratchet and the control member 42, the loading ratchet is slidably connected to the force transmission member 43 when the fan rotates forward, and rotates relative to the gear ring 421 to unload the gear ring 421, and the loading ratchet is fixedly connected to the force transmission member 43 when the fan rotates reversely, and is loaded on the gear ring 421 through the force transmission member 43 to be fixed relative to the gear ring 421.

[0076] Specifically, when the loading ratchet rotates synchronously with the fan 21 in the forward direction, the loading ratchet unloads the ring gear 421, the force transmission member 43 slides relative to the loading ratchet, and the loading ratchet and the ring gear 421 rotate relative to each other. The ring gear 421 does not obtain the power of the loading ratchet and therefore does not drive the gear 321. At this time, the deodorization module 31 is stationary in the heat transfer flow path; when the loading ratchet rotates synchronously with the fan 21 in the reverse direction, the loading ratchet loads the ring gear 421, and the force transmission member 43 is in fixed contact with the loading ratchet. At this time, the loading ratchet directly applies force to the force transmission member 43 and indirectly drives the ring gear 421. Therefore, the loading ratchet and the ring gear 421 are relatively fixed and rotate synchronously around the rotation center of the fan 21 as a whole. As a result, the ring gear 421 drives the gear 321 to rotate, and the deodorization module 31 and the gear 321 rotate synchronously relative to the back plate 22 to change their posture.

[0077] Optionally, a plurality of deodorizing modules 31 are arranged on the periphery of the hot air unit and are arranged around the hot air unit, a plurality of gears 321 are meshed with the periphery of the gear ring 421 and are arranged around the gear ring 421, and an adjustable air gap is formed on the periphery of the hot air unit and is arranged around the hot air unit. With such a configuration, the heating and deodorizing device has a smaller size in the extension direction of the rotation center of the fan 21, which can reduce the space occupied in the cooking device so as to leave a larger layout space for the cooking liner; the deodorizing module 31 and the adjustable air gap are both located on the periphery of the fan 21, and the hot air can pass through the deodorizing module 31 and the adjustable air gap as soon as it leaves the hot air unit, ensuring that the hot air entering the cooking liner has been purified; when the deodorizing module 31 is rotated to open the adjustable air gap, the hot air unit can blow out hot air evenly along the circumference of the rotation center of the fan 21, preventing the hot air dead corner from appearing in the cooking liner.

[0078] See also Figure 6 to Figure 8The loading ratchet includes a plurality of one-way limit grooves 411 and a plurality of ratchet teeth 414 arranged around the rotation center of the fan 21. The one-way limit grooves 411 and the ratchet teeth 414 are alternately arranged along the circumference of the rotation center of the fan 21. The one-way limit grooves 411 allow the force transmission member 43 to extend in and out when it reciprocates relative to the control member 42. The one-way limit grooves 411 include a force release surface 412 and a loading surface 413 forming the inner wall of the one-way limit grooves 411. The loading surface 413 is located in the radial plane of the loading ratchet. The force transmission member 43 includes a locking ball 431 connected to the control member 42 through an elastic element. The locking ball 431 can reciprocate relative to the control member 42 to extend in and out of the one-way limit groove 411. When the loading ratchet and the fan 21 are synchronously actuated in the forward direction, the locking ball 431 is slidably connected to the pressure relief surface 412. At this time, although the loading ratchet contacts the locking ball 431, the locking ball 431 cannot transmit the power of the loading ratchet to the control part 42, so the loading ratchet unloads the control part 42; when the loading ratchet and the fan 21 are synchronously actuated in the reverse direction, the locking ball 431 is fixedly abutted against the loading surface 413. At this time, the locking ball 431 can transmit the power of the loading ratchet to the control part 42, so the loading ratchet can load the control part 42.

[0079] Optionally, the one-way limit groove 411 and the ratchet teeth 414 are both formed on the outer peripheral side of the loading ratchet, and the force transmission member 43 is elastically and retractably arranged along the radial direction of the control member 42. In particular, the locking ball 431 can reciprocate relative to the ring gear 421 along the radial direction of the ring gear 421, thereby reciprocatingly extending into and out of the one-way limit groove 411.

[0080] Furthermore, if Figure 3 to Figure 5 , Figure 6 to Figure 8 as well as Fig. 9 As shown, the control member 42 includes a coaxially fixedly connected ring gear 421 and an oil ring, the ring gear 421 is fixedly arranged on the outer peripheral wall of the oil ring, the inner peripheral wall of the oil ring is radially concave toward the outer peripheral wall of the oil ring to form a ratchet mounting groove 422, the loading ratchet and the oil ring are coaxial and relatively rotatable, the ratchet teeth 414 are at least partially arranged in the ratchet mounting groove 422, the ratchet mounting groove 422 is an annular groove extending along the circumference of the rotation center of the fan 21, so as to allow the loading ratchet to rotate at any angle around the rotation center of the fan 21, and the ratchet mounting groove 422 is provided with lubricant for lubricating the one-way limit groove 411 and the force transmission member 43 to relieve the wear of the loading ratchet and the force transmission member 43. The locking ball 431 and the elastic element connecting the locking ball 431 and the control member 42 are both arranged in the ratchet mounting groove 422.

[0081] The present invention also provides a cooking method based on a cooking device, the method comprising a preheating step before cooking and a formal cooking step, the preheating step before cooking can be divided into a first preheating stage and a second preheating stage, wherein the preheating step before cooking specifically comprises:

[0082] Activate the hot air mechanism to heat up the interior of the cooking pot;

[0083] During the first preheating stage, the deodorizing mechanism 30 is controlled by the control mechanism 40 so that the minimum value of the airflow interference area is A;

[0084] During the second preheating stage, the deodorizing mechanism 30 is controlled by the control mechanism 40 so that the maximum value of the airflow interference area is B, A>B.

[0085] Optionally, during the first preheating stage, controlling the deodorizing mechanism 30 by the control mechanism 40 so that the minimum value of the airflow interference area is A comprises:

[0086] During the first preheating stage, the deodorizing mechanism 30 is controlled by the control mechanism 40 so that the airflow interference area reaches a preset upper limit value;

[0087] Optionally, during the second preheating stage, controlling the deodorizing mechanism 30 by the control mechanism 40 so that the maximum value of the airflow interference area is B comprises:

[0088] During the second preheating stage, the deodorizing mechanism 30 is controlled by the control mechanism 40 so that the airflow interference area is maintained at a preset lower limit value;

[0089] The formal cooking steps include:

[0090] Activate the hot air mechanism to heat up the interior of the cooking pot;

[0091] During the formal cooking stage, the deodorizing mechanism 30 is activated by the control mechanism 40 to increase the airflow interference area.

[0092] In the cooking method of the present invention, the airflow interference area first maintains a larger state, then maintains a smaller state, then gradually increases and finally maintains stability. During the first preheating stage, the airflow interference area is maintained in a larger state, during the second preset stage, the airflow interference area is maintained in a smaller state, and during the formal cooking stage, the airflow interference area first tends to increase and then remains unchanged. Specifically:

[0093] When using cooking equipment to heat and cook food, the temperature in the cooking pot will rise from room temperature to the set preheating temperature, and then rise from the set preheating temperature to the set cooking temperature. Usually, the set cooking temperature>set preheating temperature>100℃. The first preheating stage refers to the process in which the temperature in the cooking pot rises from room temperature to 100℃, the second preheating stage refers to the process in which the temperature in the cooking pot rises from 100℃ to the set preheating temperature, and the formal cooking stage refers to the process in which the temperature in the cooking pot rises from the set preheating temperature to the set cooking temperature. The first preheating stage will significantly produce odor components such as oil smoke, and the generation and release of odor components will basically stop in the second preheating stage. In the formal cooking stage, on the one hand, new odor components will be generated, and on the other hand, the aroma components of the ingredients will also be generated. The odor in the first preheating stage mostly comes from the odor components remaining in the cooking pot after the previous cooking, and the odor in the formal cooking stage mostly comes from the odor components generated and released by the ingredients during the cooking process.

[0094] Optionally, the cooking method of the present invention further comprises the following steps:

[0095] Monitor the temperature inside the cooking pot;

[0096] During the operation of the hot air mechanism to heat the food, when the internal temperature of the cooking pot is lower than 100°C, the cooking process is in the first preheating stage; when the internal temperature of the cooking pot is between 100°C and the set preheating temperature, the cooking process is in the second preset stage; when the internal temperature of the cooking pot is between the set preheating temperature and the set cooking temperature, or reaches the set cooking temperature, the cooking process is in the formal cooking stage.

[0097] Based on the cooking method of the present invention, the degree of interference and obstruction of the deodorizing mechanism 30 to the hot air changes adaptively as the cooking process progresses and the temperature in the cooking pot changes. In the first preheating stage, the airflow interference area reaches the preset upper limit value, and the degree of interference and obstruction of the deodorizing mechanism 30 to the hot air is most significant, so the deodorizing and purification effect of the hot air is optimal, and the hot air can be effectively filtered and purified to the greatest extent in the first preheating stage with the highest odor concentration; in the second preheating stage, the airflow interference area reaches the preset lower limit value, and the degree of interference and obstruction of the deodorizing mechanism 30 to the hot air is reduced to the minimum, so that the flow rate of the hot air can be increased to improve the efficiency of the heating and maturation of the food, and ensure that the temperature field inside the cooking pot is uniform to ensure the taste of the food; in the formal cooking stage, the airflow interference area gradually increases, and the degree of interference and obstruction of the deodorizing mechanism 30 to the hot air gradually increases, so as to better meet the deodorizing and purification needs of the formal cooking stage with gradually increasing odor concentration.

[0098] In particular, the cooking method of the present invention takes into account both the cooking effect and the user's olfactory experience in the formal cooking stage. During the formal cooking process, the airflow interference area undergoes a change from small to large. Therefore, in the early stage of formal cooking, the interference degree of the deodorization mechanism 30 on the hot air is relatively weak, and the resistance of the hot air to the deodorization mechanism 30 is relatively small. Therefore, in the early stage of formal cooking, more attention is paid to maintaining the wind speed of the hot air to accelerate the ripening of the ingredients, while allowing a part of the aroma of the ingredients to overflow so that the user can judge the progress of the ripening of the ingredients. In the later stage of formal cooking, the interference degree of the deodorization mechanism 30 on the hot air is strengthened, and the resistance of the hot air to the deodorization mechanism 30 is relatively large, and the newly generated odor components increase. Therefore, in the later stage of formal cooking, more attention is paid to deodorization and air purification.

[0099] Figure 3 and Figure 6 The heating and deodorizing device in the first preheating stage is shown. Figure 5 and Figure 8 The heating and deodorizing device in the second preheating stage is shown. Figure 4 and Figure 7 The figure shows the heating and deodorizing device at a certain moment in the formal cooking stage. Figure 3 and Figure 6 In the state shown, the rotation angle β of the deodorizing module 31 is 90°, the adjustable air gap is completely closed by the deodorizing module 31, the airflow interference area reaches the preset upper limit value, the number of airflow holes passed by the hot air increases to the maximum, and the hot air all passes through the deodorizing module 31 through the airflow holes; Figure 5 and Figure 8 In the state shown, the rotation angle β of the deodorizing module 31 is 0°, the opening of the adjustable air gap reaches the maximum, the airflow interference area reaches the preset lower limit, the number of airflow holes passed by the hot air is reduced to the minimum, and almost all the hot air flows out through the adjustable air gap; Figure 4 and Figure 7 In the shown state, the rotation angle β of the deodorization module 31 is 45°, the opening of the adjustable air gap is between the maximum opening and the closed degree, the airflow interference area is between the preset upper limit value and the preset lower limit value, the number of air flow holes through which the hot air flows is between the maximum and the minimum, and hot air passes through both the adjustable air gap and the air flow holes.

[0100] Furthermore, during the formal cooking stage, the deodorizing mechanism 30 is driven by the control mechanism 40 to increase the airflow interference area, including:

[0101] When formal cooking begins, the deodorizing mechanism 30 is controlled by the control mechanism 40 so that the airflow interference area reaches a preset lower limit value;

[0102] The deodorizing module 31 is driven to rotate by the control mechanism 40 , and the rotation angle β of the deodorizing module 31 is proportional to the duration T of the actual cooking.

[0103] The moment when the formal cooking phase begins is the moment when the second preheating phase ends. At this moment, the rotation angle β of the deodorizing module 31 is 0°, and the state of the heating and deodorizing device is as follows: Figure 5 and Figure 8 As shown; as the formal cooking process progresses, the formal cooking duration T gradually increases, and the rotation angle β of the deodorizing module 31 gradually increases, so in the formal cooking stage, the heating and deodorizing device is Figure 5 and Figure 8 The status shown gradually moves to Figure 4 and Figure 7 If the rotation angle β of the deodorizing module 31 is not limited, the deodorizing device may also switch from Figure 4 and Figure 7 The status shown gradually moves to Figure 3 and Figure 6 The status shown is switched.

[0104] With such arrangement, as the formal cooking continues, the interference and obstruction effect of the hot air of the deodorization module 31 increases with the increase of the rotation angle β, the deodorization and purification effect of the hot air is gradually improved, and the flow rate of the hot air decreases more gradually, which will not cause a sudden drop in the hot air flow rate and affect the uniformity of the temperature field.

[0105] Furthermore, during the formal cooking stage, the deodorizing mechanism 30 is driven by the control mechanism 40 to increase the airflow interference area, and the method further includes:

[0106] During the formal cooking stage, the deodorizing mechanism 30 is controlled by the control mechanism 40 so that the airflow interference area does not exceed half of the preset upper limit value.

[0107] In this way, no matter how long the formal cooking stage lasts, when the rotation angle β increases according to the law of change that β is proportional to the formal cooking time T until the airflow interference area reaches half of the preset upper limit, the deodorization module 31 immediately stops rotating, and the rotation angle β stops increasing. After that, the deodorization module 31 is fixed in the heat transfer flow path, and the opening size of the adjustable air gap remains unchanged. After that, the deodorization module 31 can continue to hinder and interfere with the hot air to a certain extent to continue to deodorize and purify, and at the same time, the hot air can smoothly flow through the adjustable air gap to avoid insufficient hot air flow rate, ensuring a uniform temperature field in the cooking pot.

[0108] Optionally, when the airflow interference area reaches half of the preset upper limit, the state of the heating and deodorizing device is as follows: Figure 4 and Figure 7 As shown, the rotation angle β is 45° at this time.

[0109] The present invention also provides a self-cleaning method based on a cooking device. As mentioned above, the hot air generated by the hot air mechanism can be used for heating food and high-temperature cleaning of the interior of the cooking pot according to different temperatures. When the cooking device starts the high-temperature self-cleaning mode for the interior of the cooking pot, the temperature in the cooking pot will rise from room temperature to a preset smoke point, and then continue to rise from the preset smoke point to the self-cleaning temperature. Usually, the self-cleaning temperature>preset smoke point>100°C. In some embodiments of the present invention, the self-cleaning temperature for high-temperature cleaning of the cooking pot is>300°C, preferably>400°C, and the preset smoke point is 200°C.

[0110] The self-cleaning method of the present invention comprises:

[0111] Activate the hot air mechanism to heat up the interior of the cooking pot;

[0112] Monitor the temperature inside the cooking pot;

[0113] When the temperature inside the cooking pot is lower than or equal to the preset smoke point, the deodorizing mechanism 30 is controlled by the control mechanism 40 to a maximum value of the airflow interference area of ​​C;

[0114] When the temperature inside the cooking pot is between the preset smoke point and the self-cleaning temperature, the deodorizing mechanism 30 is controlled by the control mechanism 40 to a minimum value D of the airflow interference area;

[0115] When the temperature inside the cooking pot is higher than or equal to the self-cleaning temperature, the deodorizing mechanism 30 is controlled by the control mechanism 40 to a maximum value of the airflow interference area E.

[0116] Among them, C<D, and E<D.

[0117] Optionally, when the temperature inside the cooking pot is lower than or equal to a preset smoke point, the control mechanism 40 controls the deodorization mechanism 30 to a maximum value C of the airflow interference area, including:

[0118] When the temperature inside the cooking pot is lower than or equal to the preset smoke point, the deodorizing mechanism 30 is driven by the control mechanism 40 until the airflow interference area is equal to the preset lower limit value;

[0119] Optionally, when the temperature inside the cooking pot is between the preset smoke point and the self-cleaning temperature, controlling the deodorizing mechanism 30 by the control mechanism 40 to set the minimum value of the airflow interference area to D includes:

[0120] When the temperature inside the cooking pot is between the preset smoke point and the self-cleaning temperature, the deodorizing mechanism 30 is driven by the control mechanism 40 until the airflow interference area is equal to the preset upper limit value;

[0121] Optionally, when the temperature inside the cooking pot is higher than or equal to the self-cleaning temperature, the control mechanism 40 controls the deodorization mechanism 30 to a maximum value of the airflow interference area E, including:

[0122] When the temperature inside the cooking pot is higher than or equal to the self-cleaning temperature, the deodorizing mechanism 30 is driven by the control mechanism 40 until the airflow interference area is equal to the preset lower limit value.

[0123] According to the internal temperature changes of the cooking pot, the self-cleaning process can be divided into the early self-cleaning stage, the middle self-cleaning stage and the late self-cleaning stage. The early self-cleaning stage refers to the process in which the temperature in the cooking pot rises from room temperature to the preset smoke point, the middle self-cleaning stage refers to the process in which the temperature in the cooking pot rises from the preset smoke point to the self-cleaning temperature, and the late self-cleaning stage refers to the process in which the temperature in the cooking pot is maintained at the self-cleaning temperature or above the self-cleaning temperature.

[0124] In the self-cleaning method of the present invention, the airflow interference area undergoes a change process of first increasing and then decreasing. The airflow interference area increases when transitioning from the early stage of self-cleaning to the middle stage of self-cleaning, and decreases when transitioning from the middle stage of self-cleaning to the late stage of self-cleaning. Specifically:

[0125] In the early stage of self-cleaning before the preset smoke point is reached, the oil and other components remaining in the cooking pot have not yet produced oil smoke, and there is no need to deodorize and purify the hot air. The heating deodorization device focuses more on quickly increasing the temperature in the cooking pot. The airflow interference area is equal to the preset lower limit value, which can weaken the interference and obstruction effect of the deodorization mechanism 30 on the hot air, thereby reducing the hot air resistance;

[0126] Entering the middle stage of self-cleaning, the grease and other components remaining in the cooking pot produce oil smoke odor, and there is a need to deodorize and purify the hot air. The heating deodorization device pays more attention to the deodorization and purification of the hot air to avoid the odor components from polluting the environment. The airflow interference area is equal to the preset upper limit value, which can enhance the interference and obstruction of the deodorization mechanism 30 to the hot air, thereby enhancing the ability of the deodorization module 31 to separate and absorb the odor components;

[0127] Entering the late stage of self-cleaning, the residual grease and other components in the cooking pot are basically in a carbonized state, and the generation of oil smoke and odor is basically over. The heating and deodorization device pays more attention to stabilizing the flow rate of hot air, ensuring the circulation rate of hot air between the cooking pot and the hot air mechanism, and the high-temperature purification effect of the hot air. The airflow interference area is equal to the preset lower limit value, which can reduce the interference and obstruction of the deodorization mechanism 30 to the hot air, and increase the hot air flow rate again, thereby stabilizing the temperature field uniformity of the cooking pot. The improvement of the temperature field uniformity can ensure that all areas of the inner cavity of the cooking pot can be purified at high temperature, eliminating purification blind spots.

[0128] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described 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.

[0129] Those skilled in the art should recognize that the above embodiments are only used to illustrate the present invention, and are not intended to limit the present invention. As long as they are within the spirit of the present invention, appropriate changes and modifications to the above embodiments are within the scope of protection claimed by the present invention.

Claims

1. A heating deodorizing device, characterized in that: The invention comprises a hot air mechanism, a deodorizing mechanism (30) and a control mechanism (40); a heat transfer flow path is constructed between the hot air mechanism and the cooking pot; the deodorizing mechanism (30) is connected to the control mechanism (40) and is controllably and movably arranged on the heat transfer flow path; and the control mechanism (40) is used to adjust the airflow interference area of ​​the deodorizing mechanism (30).

2. The heating deodorizing device according to claim 1, characterized in that: The deodorization mechanism (30) comprises at least two deodorization modules (31) arranged in the heat transfer flow path, an adjustable air gap is formed between the two deodorization modules (31), and at least one of the two deodorization modules (31) is controllably rotatably connected to the control mechanism (40) so as to change the opening of the adjustable air gap by rotation.

3. The heating deodorizing device according to claim 2, characterized in that: Each of the deodorizing modules (31) is controllably and rotatably connected to the control mechanism (40); the deodorizing mechanism (30) further comprises at least two controlled parts (32) connected to the control mechanism (40); the controlled parts (32) are fixedly connected to the deodorizing modules (31) in a one-to-one correspondence.

4. The heating deodorizing device according to claim 3, characterized in that: The control mechanism (40) comprises a control member (42), wherein the control member (42) is loaded when the hot air mechanism is reversed so as to drive the controlled parts (32), and the control member (42) comprises a gear ring (421) extending along the circumference of the hot air mechanism and meshing with each of the controlled parts (32).

5. The heating deodorizing device according to claim 4, characterized in that: The adjustable air gap is configured in plurality, a plurality of the deodorizing modules (31) are disposed on the periphery of the hot air mechanism and are arranged around the hot air mechanism, and a plurality of the controlled components (32) are engaged with the periphery of the gear ring (421) and are arranged around the gear ring (421).

6. The heating deodorizing device according to claim 1, characterized in that: The control mechanism (40) comprises a control component (42) connected to the deodorizing mechanism (30) and a loading component (41) acting on the control component (42) in a unidirectional manner. When the hot air mechanism rotates forward, the loading component (41) is actuated in the forward direction and unloads the control component (42). When the loading component (41) is actuated in the reverse direction, the loading component (41) loads the control component (42) to drive the deodorizing mechanism (30).

7. The heating deodorizing device according to claim 6, characterized in that: The control mechanism (40) includes a force transmission member (43) arranged on one of the control member (42) and the loading member (41); the force transmission member (43) moves relative to the other of the control member (42) and the loading member (41) when the loading member (41) follows the hot air mechanism to move in the forward direction; and the force transmission member (43) is fixedly connected to the other of the control member (42) and the loading member (41) when the loading member (41) follows the hot air mechanism to move in the reverse direction.

8. The heating deodorizing device according to claim 7, characterized in that: The force transmission member (43) is reciprocatingly connected to the control member (42); the loading member (41) has a one-way limiting groove (411) for the force transmission member (43) to extend into and withdraw from; the one-way limiting groove (411) has a force release surface (412) and a loading surface (413) forming the inner wall of the one-way limiting groove (411); the force transmission member (43) slides in contact with the force release surface (412) when the loading member (41) is actuated in the forward direction; and the force transmission member (43) is fixedly abutted against the loading surface (413) when the loading member (41) is actuated in the reverse direction.

9. The heating deodorizing device according to claim 8, characterized in that: The loading member (41) and the control member (42) are coaxially and relatively rotatably arranged, the force transmission member (43) is elastically and telescopically arranged along the radial direction of the control member (42), and the loading surface (413) is located in the radial plane of the loading member (41).

10. A cooking device, characterized in that: The invention comprises a cooking pot and a heating and deodorizing device as claimed in any one of claims 1 to 9, wherein the cooking pot comprises a baffle (10), the hot air mechanism comprises a back plate (22) and a hot air unit, the baffle (10) and the back plate (22) respectively correspond to two ends of the hot air unit, and the heat transfer flow path is formed around the hot air unit.

11. A cooking method, the method being based on the cooking device according to claim 10, characterized in that: The method comprises a formal cooking step, which comprises: During the formal cooking stage, the deodorizing mechanism (30) is driven to move by the control mechanism (40) so as to increase the airflow interference area.

12. The cooking method according to claim 11, characterized in that: The control mechanism (40) drives the deodorization mechanism (30) to move so as to increase the airflow interference area, including: The deodorizing module (31) is driven to rotate by the control mechanism (40), and the rotation angle β of the deodorizing module (31) is proportional to the duration T of the actual cooking.

13. The cooking method according to claim 12, characterized in that: The control mechanism (40) drives the deodorization mechanism (30) to move so as to increase the airflow interference area, and further comprises: When formal cooking begins, the airflow interference area reaches a preset lower limit value; and / or, during the formal cooking stage, the airflow interference area does not exceed half of a preset upper limit value.

14. The cooking method according to claim 11, characterized in that: The cooking method further comprises a preheating step before cooking, and the preheating step before cooking comprises: During the first preheating stage, the deodorizing mechanism is controlled by the control mechanism so that the minimum value of the airflow interference area is A; During the second preheating stage, the deodorizing mechanism is controlled by the control mechanism so that the maximum value of the airflow interference area is B, A>B.

15. The cooking method according to claim 14, characterized in that: During the first preheating stage, controlling the deodorizing mechanism by the control mechanism so that the minimum value of the airflow interference area is A includes: The deodorizing mechanism is controlled by the control mechanism so that the airflow interference area reaches a preset upper limit value; During the second preheating stage, controlling the deodorizing mechanism by the control mechanism so that the maximum value of the airflow interference area is B includes: The deodorizing mechanism is controlled by the control mechanism so that the airflow interference area reaches a preset lower limit value.

16. A self-cleaning method, the method being based on the cooking device according to claim 10, characterized in that: The method includes: Activate the hot air mechanism to heat up the interior of the cooking pot; Monitor the temperature inside the cooking pot; When the temperature inside the cooking pot is lower than or equal to the preset smoke point, the deodorizing mechanism (30) is controlled by the control mechanism (40) until the maximum value of the airflow interference area is C; When the temperature inside the cooking pot is between the preset smoke point and the self-cleaning temperature, the deodorizing mechanism (30) is controlled by the control mechanism (40) to a minimum value D of the airflow interference area; When the temperature inside the cooking pot is higher than or equal to the self-cleaning temperature, the deodorizing mechanism (30) is controlled by the control mechanism (40) to a maximum value E of the airflow interference area. Among them, C<D, and E<D.

17. The self-cleaning method according to claim 16, characterized in that: When the temperature inside the cooking pot is lower than or equal to the preset smoke point, the deodorizing mechanism (30) is controlled by the control mechanism (40) to a maximum value C of the airflow interference area, including: The deodorizing mechanism (30) is controlled by the control mechanism (40) until the airflow interference area is equal to a preset lower limit value; When the temperature inside the cooking pot is between the preset smoke point and the self-cleaning temperature, the deodorizing mechanism (30) is controlled by the control mechanism (40) to a minimum value D of the airflow interference area, including: The deodorizing mechanism (30) is controlled by the control mechanism (40) until the airflow interference area is equal to a preset upper limit value; When the temperature inside the cooking pot is higher than or equal to the self-cleaning temperature, the deodorizing mechanism (30) is controlled by the control mechanism (40) to a maximum value E of the airflow interference area, including: The deodorizing mechanism (30) is controlled by the control mechanism (40) until the airflow interference area is equal to a preset lower limit value.

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