Rotary steam generating device, cooking equipment and cooking method

Abstract

The invention relates to a rotary type steam generating device, cooking equipment and a cooking method, the rotary type steam generating device comprises a rotary arm and a rotary shaft which is arranged at one end of the rotary arm and horizontally extends, the rotary arm can rotate with the rotary shaft as the center, and a vertical face extending in the length direction of the rotary arm is arranged on the surface of the rotary arm. The vertical surface is provided with a steam outlet hole for spraying steam and is convexly provided with a strip-shaped blade, the blade extends along the length direction of the vertical surface and is opposite to the steam outlet hole, the first end of the blade is adjacent to the rotating shaft, and a distance is reserved between the first end of the blade and the straight line of the rotating shaft. Compared with an existing steam fixed-point spraying mode, uniform distribution of steam is facilitated, and therefore the uniformity of a temperature field around to-be-cooked food materials can be improved; compared with the mode that hot water is directly added into the to-be-cooked food material containing space to generate steam, the fresh steam can be provided, secondary heating of polluted water is avoided, and cooking safety is guaranteed.

Description

Technical Field

[0001] The invention relates to the field of cooking devices, and in particular to a rotary steam generating device, cooking equipment and a cooking method. Background Art

[0002] Cooking devices with steaming functions, such as steam boxes, use steam generated by steam generators to heat food. Existing steam generators for cooking equipment generally include external steam generators and internal steam generators. Among them, the external steam generator is arranged outside the inner pot, and the water in the water tank is passed into the external steam generator, and then heated into steam in the external steam generator and input into the inner pot through the steam inlet hole on the inner pot. The common internal steam generator is generally a heating plate installed on the bottom wall of the inner pot, and the water in the water tank is directly passed into the inner pot, and then flows to the heating plate to be heated into steam, for example, the Chinese invention patent with application number CN202310796202.0 (publication number CN117137309A), the Chinese utility model patent with patent number ZL202320957382.1 (authorization announcement number CN219680329U), etc.

[0003] Furthermore, in existing cooking devices using external steam generators, steam can only be input into the inner pot from a fixed point (i.e., the steam inlet), which easily leads to uneven distribution of steam in the inner pot, thereby affecting the uniformity of the temperature field inside the inner pot, and further affecting the cooking effect of the food. The existing built-in steam generator also has the problem of fixed steam supply points, but because the heating plate is generally installed in the center of the bottom wall of the inner pot, the impact on the uniformity of the temperature field inside the inner pot is smaller than that of the external steam generator. However, during the cooking process, the water on the heating plate will be contaminated (for example, oil stains, juice precipitated from the food, etc.), and the dirty condensed water will flow into the heating plate and be heated again, resulting in the inability to supply fresh steam to the food, burying a safety hazard to the health of users. Summary of the invention

[0004] The first technical problem to be solved by the present invention is to provide a rotary steam generating device for the prior art, which can not only provide fresh steam but also evenly distribute the steam around the food.

[0005] The second technical problem to be solved by the present invention is to provide a cooking device using the above rotary steam generating device in view of the prior art.

[0006] The third technical problem to be solved by the present invention is to provide a cooking method of the above cooking device with good cooking effect in view of the prior art.

[0007] The technical solution adopted by the present invention to solve the above-mentioned first technical problem is: a rotary steam generating device, characterized in that it comprises a rotary arm and a rotating shaft arranged at one end of the rotary arm and extending horizontally, wherein the rotary arm can rotate around the rotating shaft as the center,

[0008] The surface of the rotary arm is provided with a vertical surface extending along the length direction of the rotary arm, the vertical surface is provided with a steam outlet hole for steam spraying and a long strip-shaped blade is protruded, the blade extends along the length direction of the vertical surface and is opposite to the steam outlet hole, the first end of the blade is adjacent to the rotating shaft and there is a distance between it and the center line of the rotating shaft.

[0009] Furthermore, the vertical surface has a first symmetry line extending along its length direction, the first symmetry line intersects with the center line of the above-mentioned rotating shaft, the above-mentioned steam outlet holes are at least two and are arranged at intervals along the first symmetry line, and the spacing between the above-mentioned blade and the above-mentioned first symmetry line decreases from the first end to the second end of the blade. The smaller the distance between the steam outlet hole and the center line of the rotating shaft, the greater the influence of negative pressure. Therefore, by arranging the blades as above, the distribution of negative pressure is adjusted, which is conducive to uniform gas discharge from each steam outlet hole. At the same time, the above-mentioned arrangement of the blades is conducive to guiding steam out of the spiral arm, thereby facilitating the steam ejection efficiency of the spiral arm.

[0010] Furthermore, the edge of the first end of the blade is a straight edge and is perpendicular to the vertical surface, while the edge of the second end is a beveled edge and is inclined inward relative to the blade from the vertical surface toward the first end of the blade. On the one hand, a negative pressure area can be better formed when the rotary arm is rotating, and on the other hand, it is beneficial to guide the steam ejected from each steam outlet out of the rotary arm to avoid steam being retained at the rotary arm and causing condensation.

[0011] Furthermore, the center line of the rotating shaft passes through one end of the vertical surface, and the vertical surface is one of the outer side surfaces of the spiral arm. In this way, the negative pressure area, each steam outlet and the blades can be arranged on the same plane (i.e., the vertical surface), so that the negative pressure can better cooperate with the blades to facilitate the spiral arm to spray steam.

[0012] Furthermore, the vertical surface includes a center surface and a steam outlet surface, wherein the center surface is a circular surface centered on the center line of the rotating shaft, one side of the circular surface is stretched outward to form the steam outlet surface with a smooth free end, the steam outlet holes and blades are respectively arranged on the steam outlet surface, and the first end of the blade is located at the junction of the center surface and the steam outlet surface. By designing the vertical surface in a streamlined shape and designing the center surface to be circular, negative pressure loss and steam loss can be avoided to the greatest extent, thereby improving the utilization rate of steam.

[0013] Furthermore, the outer shape of the swing arm is a long block, and the vertical surface is the longitudinal section of the swing arm, so that the steam loss can be reduced to the greatest extent, thereby maximizing the utilization rate of the steam.

[0014] Furthermore, the swing arm is a hollow block, whose inner cavity constitutes a steam cavity communicated with the steam outlet, and one end of the swing arm is provided with a steam inlet hole communicated with the steam cavity, and the steam inlet hole is connected with a steam inlet pipe, which constitutes the rotating shaft. Thus, the internal structure of the swing arm can be simple, and the rotating shaft can also play the role of steam inlet.

[0015] Furthermore, it also includes an evaporator and a water tank for heating water to generate steam, wherein the water outlet of the water tank is fluidly connected to the water inlet of the evaporator, and the gas outlet of the evaporator is fluidly connected to the steam inlet end of the steam inlet pipe. In this way, the water in the water tank enters the evaporator and is heated to steam, and then the steam enters the steam chamber of the spiral arm and finally sprays out from the steam outlet of the spiral arm.

[0016] The technical solution adopted to further solve the second technical problem is: a cooking device, including an inner pot, characterized in that the rotary steam generating device as described above is applied, the rotary arm is installed on the side wall of the inner pot and is located in the inner pot, and the vertical surface is opposite to the inner surface of the side wall where it is located. In this way, as the rotary arm rotates, the steam ejected by the rotary arm can evenly fill the entire inner pot.

[0017] Furthermore, the rotary arm is mounted on the rear side wall of the inner pot, the shaft is mounted at the center of the rear side wall, and the shaft is arranged at a height close to the second cooking layer of the inner pot. The food to be cooked is generally placed on the second cooking layer (here is a conventional single-layer cooking example, and in case of multi-layer cooking, it will be placed on other cooking layers at the same time), which is conducive to the steam ejected by the rotary arm to evenly heat the food to be cooked.

[0018] The technical solution adopted to further solve the third technical problem is: a cooking method of the cooking device as described above, comprising a steaming function, characterized in that the steaming function at least comprises a high-fire fast steaming mode, a low-fire slow steaming mode, and a high-fire fast steaming followed by a low-fire slow steaming mode, and the ingredients to be cooked in each mode are placed on the second cooking layer of the inner pot;

[0019] Among them, in the high-fire fast steaming mode, the steam flow rate of the above-mentioned steam outlet is relatively large, the above-mentioned rotary arm swings back and forth left and right with the center line of the above-mentioned rotating shaft as the center, and the steam outlet is always not lower than the food to be cooked; in this way, a large amount of fresh steam can be directly sprayed onto the surface of the food, and the food can be steamed quickly, such as when steaming seafood.

[0020] In the low-heat slow steaming mode, the steam flow rate of the steam outlet is relatively small, and the rotary arm rotates circumferentially around the rotating shaft; this allows the steam to be slowly and evenly distributed inside the inner pot, thereby achieving slow steaming of the food, such as steaming eggs.

[0021] In the mode of first steaming with high heat and then steaming with low heat, first rotate the rotary arm to the position where the steam outlet is above the food to be cooked. At this time, the steam flow rate of the steam outlet is relatively high. After cooking for a period of time, rotate the rotary arm to the position where the steam outlet is below the food to be cooked. At this time, the steam flow rate of the steam outlet is relatively low. This can retain the freshness of the food to the greatest extent, and is suitable for steaming meat ingredients, such as steamed beef, ribs, etc.

[0022] Compared with the prior art, the present invention has the advantages that: a vertical surface is provided on the surface of the rotary arm, and a steam outlet and a blade are respectively provided on the vertical surface, and the blade extends along the length direction of the vertical surface and is opposite to the steam outlet, and the first end of the blade is adjacent to the rotating shaft and a gap is left between the center line of the rotating shaft. In this way, when the rotary arm is rotating, a negative pressure area is formed with the center line of the rotating shaft as the center and the gap between the center line of the rotating shaft and the first end of the blade as the radius, and steam is ejected from the steam outlet under the drive of the negative pressure, and flows to the desired area under the guidance of the centrifugal force formed by the rotation of the blade.

[0023] Compared with the existing steam fixed-point spraying method (such as opening a steam inlet hole on the inner pot), the present invention is conducive to the uniform distribution of steam, thereby improving the uniformity of the temperature field around the food to be cooked. Compared with the method of directly heating water in the space where the food to be cooked is placed (such as the inner pot, etc.) to generate steam (such as installing a heating plate on the bottom wall of the inner pot), the present invention can provide fresh steam and avoid secondary heating of contaminated water, which is conducive to ensuring the safety of cooking. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 is a schematic diagram of the structure of a cooking device in an embodiment of the present invention;

[0025] Figure 2 is a cross-sectional view of a cooking device according to an embodiment of the present invention;

[0026] Figure 3 for Figure 2 A magnified view of part A;

[0027] Figure 4 It is a schematic diagram of the partial structure of the cooking device in an embodiment of the present invention (when the back plate and the bottom plate of the box are hidden);

[0028] Figure 5 It is a schematic diagram of the structure of the rotary arm in an embodiment of the present invention;

[0029] Figure 6 for Figure 5 Schematic diagram of the structure in another direction. DETAILED DESCRIPTION

[0030] The present invention is further described in detail below with reference to the accompanying drawings.

[0031] In the description of the present invention, 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 the orientation or position relationship based on the orientation or position relationship shown in the drawings, which is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Since the embodiments disclosed in the present invention can be set in different directions, these terms indicating directions are only for illustration and should not be regarded as limitations. For example, "up" and "down" are not necessarily limited to directions opposite to or consistent with the direction of gravity. In addition, the features defined as "first" and "second" may explicitly or implicitly include one or more of such features.

[0032] like Figures 1 to 6 As shown, a cooking device comprises a box body 1, an inner pot 2 and a rotary steam generating device, wherein the inner pot 2 is arranged in the box body 1, and the rotary steam generating device comprises a rotary arm 3 and a rotating shaft 4 arranged at one end of the rotary arm 3 and extending horizontally, and the rotary arm 3 can rotate around the rotating shaft 4. The surface of the rotary arm 3 is provided with a vertical surface 31 extending along the length direction of the rotary arm 3, and the vertical surface 31 is provided with a steam outlet 33 for steam to be ejected and a long strip blade 8 is protruded, and the blade 8 extends along the length direction of the vertical surface 31 and is opposite to the steam outlet 33, and the first end 81 of the blade 8 is adjacent to the rotating shaft 4 and a distance is left between the center line bb of the rotating shaft 4.

[0033] As can be seen from the above, the surface of the rotary arm 3 in the present invention is provided with a vertical surface 31, and the vertical surface 31 is respectively provided with a steam outlet 33 and a blade 8, the blade 8 extends along the length direction of the vertical surface 31 and is opposite to the steam outlet 33, and the first end 81 of the blade 8 is adjacent to the rotating shaft 4 and has a gap with the center line bb of the rotating shaft 4. In this way, when the rotary arm 3 is in a rotating state, a negative pressure area is formed with the center line bb of the rotating shaft 4 as the center and the gap between the center line bb of the rotating shaft 4 and the first end 81 of the blade 8 as the radius, and steam is ejected from the steam outlet 33 under the drive of the negative pressure, and flows to the surrounding of the food to be cooked under the guidance of the centrifugal force formed by the rotation of the blade 8.

[0034] Compared with the existing steam fixed-point spraying method (such as the method of opening the steam inlet hole 32 on the inner pot 2), the present invention is conducive to the uniform distribution of steam, thereby improving the uniformity of the temperature field around the food to be cooked. Compared with the method of directly heating water in the space where the food to be cooked is placed (such as the inner pot 2, etc.) to generate steam (such as installing a heating plate on the bottom wall of the inner pot 2), the present invention can provide fresh steam, avoid secondary heating of contaminated water, and is conducive to ensuring the safety of cooking.

[0035] Further, in this embodiment, the rotary arm 3 is mounted on the rear side wall of the inner pot 2, the vertical surface 31 faces the opening of the inner pot 2, the rotating shaft 4 is mounted at the center of the rear side wall, and the rotating shaft 4 is arranged at a height close to the second cooking layer of the inner pot 2. The food to be cooked is generally placed on the second cooking layer (here, conventional single-layer cooking is taken as an example, and multi-layer cooking will be placed on other cooking layers at the same time), which is conducive to the steam ejected from the rotary arm 3 to uniformly heat the food to be cooked. In this embodiment, the cooking layer is formed by the resting protrusions 21 protruding on the left and right inner sides of the inner pot 2.

[0036] Furthermore, the vertical surface 31 has a first symmetry line aa extending along its length direction, and the first symmetry line aa intersects with the center line bb of the rotating shaft 4. The steam outlet holes 33 are at least two (specifically three in this embodiment) and are evenly arranged along the first symmetry line aa, and the spacing between the blade 8 and the first symmetry line aa decreases from the first end 81 to the second end 82 of the blade 8. The smaller the distance between the steam outlet hole 33 and the center line bb of the rotating shaft 4 is, the greater the influence of negative pressure is. Therefore, by setting the blade 8 as above, the distribution of negative pressure is adjusted, which is conducive to uniform gas discharge from each steam outlet hole 33. At the same time, the above setting of the blade 8 is conducive to guiding steam out of the spiral arm 3, thereby facilitating the steam ejection efficiency of the spiral arm 3.

[0037] Preferably, if Figure 6 As shown, the edge of the first end 81 of the blade 8 is a straight edge and is perpendicular to the vertical surface 31, while the edge of the second end 82 is a beveled edge and is inclined inward relative to the blade 8 from the vertical surface 31 toward the first end 81 of the blade 8. On the one hand, when the rotary arm 3 is rotating, a negative pressure area can be better formed, and on the other hand, it is beneficial to guide the steam ejected from each steam outlet 33 out of the rotary arm 3 to avoid the steam being retained at the rotary arm 3 and causing condensation.

[0038] Furthermore, the center line bb of the rotating shaft 4 passes through one end of the vertical surface 31, and the vertical surface 31 is one of the outer side surfaces of the rotary arm 3. In this way, the negative pressure area, the steam outlet holes 33 and the blades 8 can be arranged on the same plane (i.e., the vertical surface 31), so that the negative pressure can better cooperate with the blades 8 to facilitate the rotary arm 3 to spray steam. Figure 5 and Figure 6As shown, the vertical surface 31 includes a center surface 311 and a steam outlet surface 312, wherein the center surface 311 is a circular surface centered on the center line bb of the rotating shaft 4, one side of the circular surface is stretched outward to form the steam outlet surface 312 with a smooth free end, the steam outlet hole 33 and the blade 8 are respectively arranged on the steam outlet surface 312, and the first end 81 of the blade 8 is located at the junction of the center surface 311 and the steam outlet surface 312. By designing the vertical surface 31 in a streamlined shape and designing the center surface 311 in a circular shape, negative pressure loss and steam loss can be avoided to the greatest extent, thereby improving the utilization rate of steam.

[0039] In this embodiment, specifically, the outer shape of the above-mentioned swivel arm 3 is a long block, and the above-mentioned vertical surface 31 is the longitudinal section of the swivel arm 3, so that the steam loss can be minimized to the greatest extent, thereby maximizing the utilization rate of the steam. Further, the above-mentioned swivel arm 3 is a block with a hollow interior, and its inner cavity constitutes a steam cavity 30 communicated with the above-mentioned steam outlet 33. One end of the swivel arm 3 is provided with a steam inlet hole 32 communicated with the steam cavity 30, and the steam inlet hole 32 is connected to a steam inlet pipe, and the steam inlet pipe constitutes the above-mentioned rotating shaft 4. Thereby, the internal structure of the swivel arm 3 can be made simple, and the rotating shaft 4 can also play the role of steam inlet.

[0040] Furthermore, the rotary steam generating device of the present invention further comprises an evaporator 5 and a water tank 6 for heating water to generate steam, wherein the water outlet of the water tank 6 is fluidly connected to the water inlet of the evaporator 5, and the gas outlet of the evaporator 5 is fluidly connected to the steam inlet end of the rotating shaft 4. Thus, the water in the water tank 6 enters the evaporator 5 and is heated to become steam, and then the steam enters the steam chamber 30 of the rotary arm 3, and finally is ejected from the steam outlet 33 of the rotary arm 3.

[0041] Further, if Figure 3 As shown, the rotating shaft 4 is inserted into the mounting hole 22 of the rear side wall of the inner tank 2, and the motor 7 for driving the rotating shaft 4 is arranged outside the inner tank 2, and a sealing member 41 is sandwiched between the hole edge of the mounting hole 22 and the rotating shaft 4 along the circumferential direction, and the rear end of the rotating shaft 4 is sleeved with a shaft sleeve 42 and inserted into the through hole 11 of the back plate of the box body 1 through the shaft sleeve 42, and the end of the shaft sleeve 42 exposed to the box body 1 is sleeved with a steam outlet pipe 51, and is connected to the air outlet of the evaporator 5 through the steam outlet pipe 51. In addition, the water inlet of the evaporator 5 is connected to the water outlet of the water tank 6 through the water inlet pipe 61, and the water pump 10 is installed on the water inlet pipe 61. In this embodiment, the water tank 6 and the evaporator 5 are respectively installed under the inner tank 2.

[0042] Furthermore, the cooking method of the cooking device of the present invention includes a steaming function, which includes at least a high-fire fast steaming mode, a low-fire slow steaming mode, and a high-fire fast steaming followed by a low-fire slow steaming mode, and the ingredients to be cooked in each mode are placed on the second cooking layer of the inner pot 2;

[0043] Among them, in the high-fire fast steaming mode, the steam flow rate of each of the above-mentioned steam outlets 33 is relatively large, the above-mentioned rotary arm 3 swings back and forth left and right with the center line bb of the above-mentioned rotating shaft 4 as the center, and each steam outlet 33 is always not lower than the food to be cooked; in this way, a large amount of fresh steam can be directly sprayed onto the surface of the food, and the food can be steamed quickly, such as when steaming seafood.

[0044] In the slow steaming mode, the steam flow rate of each of the steam outlets 33 is relatively small, and the rotary arm 3 rotates circumferentially around the rotating shaft 4; this allows the steam to be evenly distributed around the food slowly, thereby achieving slow steaming of the food, such as when steaming eggs.

[0045] In the mode of first steaming with high heat and then steaming with low heat, the rotary arm 3 is first rotated to a position where its steam outlet 33 is located above the food to be cooked, at which time the steam flow rate of each steam outlet 33 is relatively large; after cooking for a period of time (the time of high heat and fast steaming should not be too long to avoid dripping juice from the bottom of the food and causing loss of freshness), the rotary arm 3 is rotated to a position where its steam outlet 33 is located below the food to be cooked, at which time the steam flow rate of each steam outlet 33 is relatively small. This can retain the freshness of the food to the greatest extent, and is suitable for steaming meat food, such as steamed beef, ribs, etc.

[0046] In this embodiment, the flow rate of each steam outlet 33 is achieved by controlling the steam generation efficiency of the evaporator 5, and has multiple flow rates, such as low flow rate, medium flow rate and high flow rate. Among them, the low flow rate is a relatively small flow rate, while the medium flow rate and the high flow rate are relatively large flow rates, or the low flow rate and the medium flow rate are relatively small flow rates, while the high flow rate is relatively large flow rate.

[0047] The "fluid connection" referred to in the present invention refers to the spatial position relationship between two components or parts (hereinafter collectively referred to as the first part and the second part respectively), that is, the fluid (gas, liquid or a mixture of the two) can flow from the first part along the flow path or / and be transported to the second part. The first part and the second part can be directly connected to each other, or the first part and the second part can be indirectly connected through at least one third party. The third party can be a fluid channel such as a pipe, channel, duct, guide member, hole, groove, etc., or it can be a chamber allowing fluid to flow through, or a combination of the above.

Claims

1. A rotary steam generating device, characterized in that: The invention comprises a rotary arm (3) and a rotating shaft (4) which is arranged at one end of the rotary arm (3) and extends horizontally. The rotary arm (3) can rotate around the rotating shaft (4). The surface of the rotary arm (3) is provided with a vertical surface (31) extending along the length direction of the rotary arm (3), the vertical surface (31) is provided with a steam outlet (33) for steam to be ejected, and a long strip-shaped blade (8) is protruded, the blade (8) extends along the length direction of the vertical surface (31) and is opposite to the steam outlet (33), and a first end (81) of the blade (8) is adjacent to the rotating shaft (4) and a distance is left between the blade and the center line (bb) of the rotating shaft (4).

2. The rotary steam generating device according to claim 1, characterized in that: The vertical surface (31) has a first symmetry line (aa) extending along its length direction, and the first symmetry line (aa) intersects with the center line (bb) of the rotating shaft (4). The steam outlet holes (33) are at least two and are arranged at intervals along the first symmetry line (aa), and the distance between the blade (8) and the first symmetry line (aa) decreases from the first end (81) to the second end (82) of the blade (8).

3. The rotary steam generating device according to claim 2, characterized in that: The end edge of the first end (81) of the blade (8) is a straight edge and is perpendicular to the vertical surface (31), while the end edge of the second end (82) is a beveled edge and is inclined inwardly relative to the blade (8) from the vertical surface (31) toward the first end (81) of the blade (8).

4. The rotary steam generating device according to claim 2, characterized in that: The center line (bb) of the rotating shaft (4) passes through one end of the vertical surface (31), and the vertical surface (31) is one of the outer side surfaces of the rotary arm (3).

5. The rotary steam generating device according to claim 4, characterized in that: The vertical surface (31) comprises a center surface (311) and a steam outlet surface (312), wherein the center surface (311) is a circular surface centered at the center line (bb) of the rotating shaft (4), one side of the circular surface is stretched outward to form the steam outlet surface (312) with a smooth free end, and the steam outlet hole (33) and the blade (8) are respectively arranged on the steam outlet surface (312).

6. The rotary steam generating device according to any one of claims 1 to 5, characterized in that: The outer shape of the swing arm (3) is in the shape of a long block, and the vertical surface (31) is the longitudinal section of the swing arm (3).

7. The rotary steam generating device according to any one of claims 1 to 5, characterized in that: The rotary arm (3) is a block with a hollow interior, and its inner cavity constitutes a steam chamber (30) communicating with the steam outlet hole (33). One end of the rotary arm (3) is provided with a steam inlet hole (32) communicating with the steam chamber (30). The steam inlet hole (32) is connected to a steam inlet pipe, and the steam inlet pipe constitutes the rotating shaft (4).

8. The rotary steam generating device according to claim 7, characterized in that: It also includes an evaporator (5) and a water tank (6) for heating water to generate steam. The water outlet of the water tank (6) is fluidly connected to the water inlet of the evaporator (5), and the air outlet of the evaporator (5) is fluidly connected to the steam inlet end of the rotating shaft (4).

9. A cooking device, comprising an inner pot (2), characterized in that: A rotary steam generating device as claimed in any one of claims 1 to 8 is used, wherein the rotary arm (3) is installed on the side wall of the inner pot (2) and is located in the inner pot (2), and the vertical surface (31) is opposite to the inner surface of the side wall where it is located.

10. The cooking device according to claim 9, characterized in that The rotary arm (3) is mounted on the rear side wall of the inner pot (2), the rotating shaft (4) is mounted at the center of the rear side wall, and the rotating shaft (4) is arranged at a height close to the second cooking layer of the inner pot (2).

11. A cooking method according to claim 10, comprising a steaming function, characterized in that: The steaming function at least includes a high-fire fast steaming mode, a low-fire slow steaming mode, and a high-fire fast steaming followed by a low-fire slow steaming mode, and the ingredients to be cooked in each mode are placed on the second cooking layer of the inner pot (2); In the high-fire fast steaming mode, the steam flow rate of the steam outlet (33) is relatively high, the rotary arm (3) swings back and forth left and right with the center line (bb) of the rotating shaft (4) as the center, and the height of the steam outlet (33) is always not lower than the food to be cooked; In the low-fire slow steaming mode, the steam flow rate of the steam outlet (33) is relatively low, and the rotary arm (3) rotates circumferentially around the rotating shaft; In the mode of first steaming quickly with high heat and then steaming slowly with low heat, the rotary arm (3) is first rotated to a position where its steam outlet (33) is located above the food to be cooked. At this time, the steam flow rate of the steam outlet (33) is relatively large. After cooking for a period of time, the rotary arm (3) is rotated to a position where its steam outlet (33) is located below the food to be cooked. At this time, the steam flow rate of the steam outlet (33) is relatively small.

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