Cooking equipment

Abstract

The invention relates to the field of kitchen equipment, and provides cooking equipment which comprises an inner container assembly, a door body assembly and a circulation assembly. The inner container assembly comprises an inner container, and the inner container is provided with a cooking cavity and a cooking opening communicated with the cooking cavity; an air outlet selectively communicated with external air is formed in the cavity wall of the cooking cavity; the door body assembly is movably arranged at the cooking opening; the door body assembly is provided with a heat insulation cavity, an air inlet and an air outlet channel, the heat insulation cavity communicates with the air inlet and the air inlet channel, and the air inlet communicates with outside air. The circulating assembly comprises a circulating fan, and the air outlet channel communicates with the cooking cavity through the circulating fan. Through the cooking equipment, the door body assembly can be cooled, steam or high-temperature air in the cooking cavity can be reduced, a user is prevented from being scalded when the door body assembly or the cooking opening is opened, meanwhile, the cooking taste of food can be guaranteed, and the use experience of the user is further improved.

Description

[0001] This application claims priority to the Chinese patent application filed with the China Patent Office on December 23, 2024, with application number 202411906681.8 and application name “Cooking Equipment”, the entire contents of which are incorporated by reference into this application. Technical Field

[0002] The present application relates to the field of kitchen equipment, and in particular to a cooking device. Background Art

[0003] A steam-bake machine is a kitchen cooking appliance that combines the functions of a steamer and an oven. It can steam and bake, is convenient and practical, and saves kitchen space. For today's busy office workers, a steam-bake machine is also a very time-saving and trouble-free cooking appliance.

[0004] In the related art, a steam-bake machine includes a steam-bake inner pot for holding food, one side of the steam-bake inner pot has an opening, and an openable and closable glass door is installed at the opening, which can be opened to put food into the steam-bake inner pot or take food out of the steam-bake inner pot, or closed to make the steam-bake inner pot in a closed state. When started, the food is steamed and baked at high temperature.

[0005] However, in the related art, when the steam-bake combination machine is working, the temperature of the glass door is too high. After the steaming mode ends, a large amount of steam rushes upward when the glass door is opened, causing burns to the user and a poor user experience. Summary of the invention

[0006] The present application provides a cooking device that can reduce the temperature of a door assembly to prevent users from being scalded by contact with the door assembly; it can also prevent users from being scalded by food flowing out of a cooking opening when the cooking opening is open; it can also ensure the taste of food; and improve the user experience.

[0007] In order to achieve the above objectives, this application adopts the following technical solutions:

[0008] The present application provides a cooking device, comprising:

[0009] The inner pot assembly comprises an inner pot, wherein the inner pot has a cooking cavity and a cooking opening communicated with the cooking cavity; an air outlet selectively communicated with external air is provided on the cavity wall of the cooking cavity.

[0010] A door body assembly is movably arranged at the cooking opening, and the door body assembly has a heat-insulating cavity, an air inlet and an air outlet passage, the heat-insulating cavity is communicated with the air inlet and the air outlet passage respectively, and the air inlet is communicated with the external air.

[0011] A circulation component, wherein the circulation component includes a circulation fan, and the air outlet channel is connected to the cooking cavity through the circulation fan.

[0012] In some embodiments, the circulation component also includes a three-way valve, which has an air inlet port and two air outlet ports, the circulation fan is connected to the air inlet port of the three-way valve, one of the two air outlet ports is connected to the cooking cavity, and the other of the two air outlet ports is connected to the external air.

[0013] In some embodiments, the door body assembly includes a first door body, a second door body, and a door frame.

[0014] The first door body and the second door body are arranged at intervals, and the door frame is arranged around the outer peripheral sides of the first door body and the second door body, and is respectively connected to the first door body and the second door body; the first door body, the second door body and the door frame are jointly arranged to form the heat insulation cavity; the air inlet is arranged at the top of the door frame.

[0015] In some embodiments, the door assembly is rotatably connected to a side of the inner pot having the cooking opening and close to the bottom.

[0016] The air outlet channel is arranged at a position close to the bottom of the door frame.

[0017] In some embodiments, the cooking device further includes: a moving component, the moving component includes an elastic connecting tube, one end of the elastic connecting tube is connected to the air outlet channel, and the other end of the elastic connecting tube is connected to the circulating fan.

[0018] In some embodiments, the movement assembly further includes an elastic member, and the elastic member is supported inside the elastic connecting tube.

[0019] In some embodiments, the circulation component further includes a flow guide member having a flow guide channel, and the flow guide channel connects the air outlet channel and the circulation fan.

[0020] In some embodiments, the inner pot has an air inlet channel near the bottom, and the air outlet channel is connected to the cooking cavity through the air inlet channel.

[0021] In some embodiments, the air outlet is disposed at a position near the top of the inner tank.

[0022] In some embodiments, the inner pot assembly further includes an oxygen sensor, which is disposed in the cooking cavity and is configured to detect the oxygen concentration in the cooking cavity in real time.

[0023] In some embodiments, the cooking device further includes a heat-insulating film layer, the second door body is disposed between the first door body and the cooking cavity, and the heat-insulating film layer is disposed on at least one side of the first door body.

[0024] The cooking device provided by the present application is provided with an insulating cavity and an air inlet and an air outlet channel respectively connected to the insulating cavity in the door body assembly, and the air outlet channel connects the insulating cavity and the cooking cavity, so that the air inlet, the insulating cavity, the air outlet channel, the cooking cavity and the air outlet on the wall of the cooking cavity form an air flow path. The air outlet channel is connected to the cooking cavity through a circulating fan, so that the air flow flows along the flow path through the suction effect of the circulating fan, and in the process of flowing, the temperature of the door body assembly can be reduced to prevent the user from being scalded by contacting the door body assembly. At the same time, the flowing air flow can carry the steam in the cooking cavity and discharge through the air outlet to reduce the steam in the cooking cavity, so as to avoid a large amount of steam escaping and scalding the user when the door body assembly is opened; in addition, when the air flow passes through the insulating cavity, it will carry the heat in the insulating cavity into the cooking cavity, so that the temperature difference between the air flow entering the cooking cavity and the temperature in the cooking cavity can be avoided to affect the taste of the food, thereby improving the cooking effect of the cooking device and further improving the user's experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0026] Figure 1 Schematic diagram of a cooking device provided in an embodiment of the present application Figure 1 ;

[0027] Figure 2 Schematic diagram of a cooking device provided in an embodiment of the present application Figure 2 ;

[0028] Figure 3 A schematic diagram of a door assembly in a cooking device provided in an embodiment of the present application;

[0029] Figure 4 A schematic diagram of a portion of the structure of a door frame in a cooking device provided in an embodiment of the present application;

[0030] Figure 5 A cross-sectional view of a door frame in a cooking device provided by an embodiment of the present application;

[0031] Figure 6 A schematic diagram of a circulation component in a cooking device provided in an embodiment of the present application;

[0032] Figure 7 A schematic diagram of a three-way valve in a cooking device provided in an embodiment of the present application;

[0033] Figure 8 A cross-sectional view of a moving component in a cooking device provided in an embodiment of the present application.

[0034] Description of reference numerals:

[0035] 100-cooking equipment;

[0036] 110- liner assembly;

[0037] 111- liner; 1111- cooking cavity; 1112- cooking opening; 1113- air outlet; 1114- air inlet channel;

[0038] 120-door assembly;

[0039] 121-insulation cavity; 122-air inlet; 123-air outlet channel; 124-first door body; 125-second door body;

[0040] 126-door frame; 1261, 1261a, 1261b-brackets; 127-grip portion;

[0041] 130-circulation component;

[0042] 131-circulation fan;

[0043] 132-three-way valve; 1321-air inlet port; 1322-first air outlet port; 1323-second air outlet port;

[0044] 133- flow guide;

[0045] 140-Motion components;

[0046] 141 - elastic connecting pipe; 142 - elastic member. DETAILED DESCRIPTION

[0047] In order to make the purpose, technical scheme and advantages of the embodiments of the present application clearer, the technical scheme in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, rather than all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application. In the absence of conflict, the following embodiments and features in the embodiments can be combined with each other.

[0048] The contents of the present application will be described in detail below in conjunction with the accompanying drawings so that those skilled in the art can understand the contents of the present application more clearly and in detail.

[0049] The embodiment of the present application provides a cooking device 100, and the embodiment of the present application does not limit the type of the cooking device 100. For example, the cooking device 100 of the present embodiment can be an oven, a steamer, a steam-bake-in-one machine, or a steam-bake-in-one machine. In the present embodiment, the cooking device 100 is mainly described as a steam-bake-in-one machine.

[0050] The steam-bake combination machine integrates the functions of a steamer and an oven. As one machine is equivalent to multiple kitchen appliances with independent functions, it can realize steaming / baking cooking operations, thereby freeing up kitchen space. Its principle is to use the heating system of the appliance to heat water into steam, and use the steam to steam and bake food.

[0051] See also Figure 1 , Figure 2 The cooking device 100 provided in the embodiment of the present application includes a device body (not shown in the figure) and an inner pot assembly 110. The device body can be relatively fixedly installed on the ground, or embedded in a kitchen countertop or cabinet to ensure that the cooking device 100 is stably placed in a certain position.

[0052] The device body has an installation space, and the liner assembly 110 is located in the installation space, so that the liner assembly 110 is connected and supported by the device body. At the same time, the device body has a heat-insulating effect, so that the temperature of the liner assembly 110 is stable during operation, reducing the system energy consumption of the cooking device 100 and improving the user experience. It can be understood that the liner assembly 110, as one of the key components of the cooking device 100, forms a protective effect of the liner assembly 110 through the device body, reduces the damage to the liner assembly 110 caused by external impacts, etc., prolongs the service life of the device body, and can also prevent the liner assembly 110 from scalding the user due to heating during operation, so as to improve the user experience.

[0053] The inner pot assembly 110 in the embodiment of the present application includes an inner pot 111, and the inner pot 111 has a cooking cavity 1111. The cooking cavity 1111 is used to cook food. For example, the user can place food in the cooking cavity 1111, and the food is heated and cooked by the cooking cavity 1111. It can be understood that the cooking device 100 can heat the food in the inner pot 111 by steam heating, microwave heating, air heating, etc., and the embodiment of the present application does not make specific requirements for this.

[0054] It should be noted that the cross section of the inner pot 111 can be square, circular, polygonal, etc., and the cooking cavity 1111 can be a cubic structure, a cylindrical structure, etc. In addition, the material of the inner pot 111 can be stainless steel, and the stainless steel inner pot 111 can withstand high temperature water and detergent. At the same time, stainless steel has antibacterial properties and is easy to clean; or, the material of the inner pot 111 can be plastic, and the plastic inner pot 111 has certain impact resistance and electrical insulation properties; or, the material of the inner pot 111 can be ceramic, which has the advantages of being smooth, slow to deteriorate, and corrosion-resistant, and can also increase the washing effect. The embodiments of the present application are not limited to this.

[0055] The inner pot 111 has a cooking opening 1112 , which is connected to the cooking cavity 1111 . The user can put food into the cooking cavity 1111 through the cooking opening 1112 , or take out the cooked food through the cooking opening 1112 .

[0056] In some embodiments, the cooking opening 1112 may be located on the side wall of the inner pot 111, wherein the position of the cooking opening 1112 on the side wall is not specifically required in the embodiments of the present application. Exemplarily, the inner pot 111 has a first side wall, and the cooking opening 1112 is located on the first side wall, wherein the first side wall faces the user, so that it is convenient for the user to take and put food through the cooking opening 1112, thereby improving the user's experience. The user can also clean and maintain the cooking cavity 1111 through the cooking opening 1112, thereby extending the service life of the inner pot 111.

[0057] In some embodiments, the number of cooking openings 1112 may be one or more. When there is one cooking opening 1112, the cooking opening 1112 may be located on the first side wall. When there are multiple cooking openings 1112, some of the cooking openings 1112 are located on the first side wall, and some of the cooking openings 1112 are located on other side walls of the inner pot 111. This embodiment of the application does not require this.

[0058] In some embodiments, the cavity wall of the cooking cavity 1111 is provided with an air outlet 1113 that can be selectively connected to the outside air. It is understandable that the air outlet 1113 can be set on the side wall of the inner pot 111 and connected to the cooking cavity 1111. When the cooking device 100 works in the steaming mode, the air outlet 1113 can be closed, so that the steam in the cooking cavity 1111 can be prevented from flowing out through the air outlet 1113, and the temperature in the cooking cavity 1111 can be further maintained, so as to quickly complete the steaming process of the food, ensure the cooking taste of the food, and at the same time reduce the system energy consumption of the cooking device 100.

[0059] When the cooking device 100 is working in the baking mode, the air outlet 1113 can be closed, so that the hot air in the cooking cavity 1111 can be prevented from flowing out through the air outlet 1113, and the temperature in the cooking cavity 1111 can be further maintained, so as to quickly complete the steaming process of the food and ensure the cooked taste of the food, while also reducing the system energy consumption of the cooking device 100.

[0060] When the food is cooked, the air outlet 1113 can be opened, and the cooking cavity 1111 is connected to the outside air through the air outlet 1113 to form a fluid flow passage, and the steam and / or hot air in the cooking cavity 1111 can be discharged through the air outlet 1113 to reduce the temperature in the cooking cavity 1111, further facilitating the user to clean the cooking cavity 1111. In addition, the air outlet 1113 is connected to the outside air, and the outside air and the air in the cooking cavity 1111 flow mutually, so that when the cooking device 100 is not in operation, the inner pot 111 can be kept dry, so that the cooking cavity 1111 is prevented from breeding bacteria, and the occurrence of odor in the cooking cavity 1111 is further reduced.

[0061] Exemplarily, the air outlet 1113 may be provided with structures such as a baffle plate and a control valve, and the opening of the air outlet 1113 may be adjusted by controlling the structures such as the baffle plate and the control valve, so as to further realize the selective connection between the air outlet 1113 and the outside air under different working conditions of the cooking device 100. It should be noted that the air outlet 1113 in the embodiment of the present application may be located at the top, side, etc. of the inner pot 111, and the embodiment of the present application does not make any requirements for this.

[0062] Furthermore, the cooking device 100 in the embodiment of the present application further includes a door assembly 120, which is disposed at the cooking opening 1112 and can move relative to the inner pot 111 to open or close the cooking opening 1112. Thus, when the cooking opening 1112 is opened, the user can put food into the cooking cavity 1111 through the cooking opening 1112, or take out the cooked food from the cooking cavity 1111. When the cooking opening 1112 and the air outlet 1113 are both closed, the cooking device 100 can heat the food in the cooking cavity 1111.

[0063] In some embodiments, for some cooking devices 100 with a self-cleaning function, when the cooking opening 1112 and the air outlet 1113 are both closed, the cooking device 100 can complete the cleaning operation of the cooking cavity 1111.

[0064] When the cooking opening 1112 is closed and the air outlet 1113 is opened, the cooking cavity 1111 is connected to the outside air through the air outlet 1113 to achieve air flow, so as to keep the interior of the cooking cavity 1111 clean and dry, reduce bacteria and odor, and further enhance the user experience.

[0065] Exemplarily, the door assembly 120 can be slidably arranged relative to the inner pot 111. When the door assembly 120 slides toward the side close to the inner pot 111, the cooking opening 1112 is closed, and when the door assembly 120 slides toward the side away from the inner pot 111, the cooking opening 1112 is opened.

[0066] In some embodiments, the door assembly 120 may be rotatable relative to the inner pot 111 , so that the cooking opening 1112 may be opened and / or closed by adjusting the rotation angle of the door assembly 120 .

[0067] It is understandable that when the cooking device 100 is in operation, the temperature in the cooking cavity 1111 increases, and part of the temperature in the cooking cavity 1111 will be transferred to the door body assembly 120, further causing the temperature of the door body assembly 120 to increase. However, when the user is using the cooking device 100, it is necessary to contact the door body assembly 120, which can easily cause burns to the user and reduce the user experience.

[0068] Combination Figure 1-Figure 3 The door assembly 120 in the embodiment of the present application has a heat-insulating cavity 121, that is, the door assembly 120 has a cavity inside, and the thermal conductivity of air or other gases in the cavity is generally lower than that of solid materials. Therefore, the door assembly 120 reduces the heat transfer between the door assembly 120 and the liner 111 and reduces the temperature of the door assembly 120 through the design of the heat-insulating cavity 121.

[0069] In some embodiments, the heat-insulating cavity 121 may be a vacuum cavity to reduce heat transfer between the liner 111 and the door assembly 120 , thereby lowering the temperature of the door assembly 120 .

[0070] However, the heat insulation effect of the heat insulation cavity 121 is limited. During the use of the cooking device 100, most of the heat in the cooking cavity 1111 of the inner pot 111 will still be transferred through the solid material of the door assembly 120 itself. For this reason, the door assembly 120 in the embodiment of the present application also includes an air inlet 122, which connects the external air and the heat insulation cavity 121. In this way, through the design of the door assembly 120, air convection is formed to complete heat exchange through the flow of external air and air in the heat insulation cavity 121, reduce the temperature of the door assembly 120, prevent users from being scalded, and improve the user experience.

[0071] In some embodiments, the air inlet 122 may be located at the top, side, etc. of the door assembly 120 . The number of the air inlet 122 may be one or more, which is not limited in the embodiments of the present application.

[0072] In combination with the above embodiments, the researchers found that although the temperature of the door assembly 120 is reduced, there is still heat transfer between the door assembly 120 and the cooking cavity 1111, and the temperature in the cooking cavity 1111 will also decrease. This will increase the cooking time of the food and increase the energy consumption of the cooking device 100.

[0073] In addition, as the temperature in the cooking cavity 1111 decreases, the temperature of the food also changes, which may reduce the taste of the food and worsen the cooking effect of the cooking device 100. Furthermore, when the cooking opening 1112 is opened, the high-temperature steam and / or air in the cooking cavity 1111 will instantly escape from the cooking opening 1112, which may easily scald the user. All these will reduce the user experience.

[0074] In order to solve the above problems, the door assembly 120 in the embodiment of the present application further includes an air outlet channel 123, and the heat insulation cavity 121 is connected to the cooking cavity 1111 through the air outlet channel 123. In this way, the cooking device 100 forms an air flow path: air inlet 122-heat insulation cavity 121-air outlet channel 123-cooking cavity 1111-air outlet 1113.

[0075] External air enters the insulation cavity 121 through the air inlet 122. This part of air completes the first heat exchange with the air in the insulation cavity 121. The temperature of this part of air increases, and correspondingly, the temperature of the door body assembly 120 decreases, thereby preventing the door body assembly 120 from increasing in temperature and scalding the user.

[0076] The air with increased temperature continues to flow along the air outlet channel 123 into the cooking cavity 1111. Since this part of the air carries a certain amount of heat, the temperature difference between the air and the temperature in the cooking cavity 1111 is small. That is to say, the temperature in the cooking cavity 1111 can be maintained stable, so as to better cook food, improve the cooking effect of food, reduce the impact of the cooking equipment 100 on the taste of food, and thus improve the user experience.

[0077] This part of air continues to flow and is discharged from the cooking cavity 1111 through the air outlet 1113. During this process, part of the high-temperature steam or air in the cooking cavity 1111 can be brought out, reducing the high-temperature steam or air in the cooking cavity 1111. In this way, the high-temperature steam or air flows along a fixed path, which can reduce the amount of high-temperature steam or air on the side of the cooking opening 1112, thereby reducing the possibility of users being scalded and improving the user experience.

[0078] It should be noted that the above-mentioned air flow process can be selected according to the working state of the cooking device 100, and this application does not make any requirements for this.

[0079] It can be understood that in a certain working state of the cooking device 100, the external air continues to flow along the air inlet 122-insulation cavity 121-air outlet channel 123-cooking cavity 1111-air outlet 1113, which can reduce the moisture in the cooking cavity 1111 of the inner pot 111, so that the inner pot 111 can be quickly dried and kept dry, reduce the bacteria and microorganisms in the cooking cavity 1111, prevent the generation of odor in the cooking cavity 1111, and reduce the difficulty of cleaning and maintenance of the cooking device 100, so as to facilitate user use and enhance the user experience.

[0080] It is not difficult to understand that when the cooking device 100 is operating in the steaming mode, the baking mode or the steaming and baking mode, since the air pressure in the cooking cavity 1111 is greater than the external environmental pressure, it is difficult for external air to enter the cooking cavity 1111. Therefore, the cooking device 100 in the embodiment of the present application also includes a circulation component 130.

[0081] In some embodiments, in combination Figure 1 , Figure 6 The cooking device 100 also includes a circulation component 130, which can be arranged between the door body component 120 and the inner pot 111. The air outlet channel 123 on the door body component 120 can be connected to the cooking cavity 1111 through the circulation component 130, forming an air flow path: air inlet 122-insulation cavity 121-air outlet channel 123-circulation component 130-cooking cavity 1111.

[0082] It should be noted that the circulation component 130 in the embodiment of the present application can be located on the side of the inner pot 111 and near the bottom of the inner pot 111. In this way, the circulation component 130 is conveniently connected to the air outlet channel 123, and the routing of the pipeline is reduced, so that the structure of the cooking device 100 is compact, and the space occupation and cost of the cooking device 100 are reduced.

[0083] Exemplarily, the circulation component 130 includes a circulation fan 131, and the air outlet channel 123 is connected to the cooking cavity 1111 through the circulation fan 131. In this way, under the suction action of the circulation fan 131, the external air flows smoothly and stably along the above-mentioned air flow path, so that the temperature of the door body component 120 can be quickly reduced to prevent the user from being scalded by contacting the door body component 120. At the same time, the moisture (steam) in the cooking cavity 1111 can be quickly taken out to prevent the cooking opening 1112 from being opened and the user from being scalded by the high-temperature steam or high-temperature air escaping from the cooking opening 1112, thereby improving the user's experience. In addition, the embodiment of the present application can also make the cooking cavity 1111 quickly air-dry through the circulation component 130 to reduce the growth of bacteria and the generation of odors, thereby improving the user's experience. At the same time, when the external fresh air flows along the air flow path, it is heated up at the door assembly 120 and then flows into the cooking cavity 1111. This part of fresh air will not cause a significant drop in the temperature inside the cooking cavity 1111. The temperature inside the cooking cavity 1111 can be maintained stable, so as to better cook food, improve the cooking effect of food, reduce the impact of the cooking equipment 100 on the taste of food, and thereby enhance the user experience.

[0084] In some embodiments, the side of the circulation component 130 facing away from the air outlet channel 123 can also be connected to the air inlet channel 1114 of the inner pot 111, so that the circulation component 130 is connected to the cooking cavity 1111 through the air inlet channel 1114 to reduce the connection structure between the components. The structure of the cooking device 100 is compact, which further reduces the space occupancy and weight of the cooking device 100, and can also reduce the production cost and installation difficulty of the cooking device 100.

[0085] Various implementations of the door assembly 120 are described below.

[0086] Combination Figure 3-Figure 5 In some embodiments, the door assembly 120 includes a first door body 124, a second door body 125, and a door frame 126. The first door body 124 and the second door body 125 are spaced apart, and the door frame 126 is disposed around the outer periphery of the first door body 124 and the second door body 125, and is respectively connected to the first door body 124 and the second door body 125. In this way, the first door body 124, the second door body 125, and the door frame 126 are collectively enclosed to form a heat insulation cavity 121.

[0087] The door assembly 120 in the embodiment of the present application is provided by the separate arrangement of the first door body 124, the second door body 125 and the door frame 126, wherein the door frame 126 forms a connection and support function between the first door body 124 and the second door body 125, so that the connection between the first door body 124 and the second door body 125 through the door frame 126 is stable. In addition, a heat insulation cavity 121 is formed between the first door body 124 and the second door body 125, which can reduce the heat transfer between the liner 111 and the door assembly 120, thereby improving the heat insulation effect of the door assembly 120 and enhancing the user experience. In addition, the first door body 124 and the second door body 125 are connected by the door frame 126, and the contact area between the three is reduced, which can reduce the thermal bridge effect between the first door body 124, the second door body 125 and the door frame 126, thereby reducing the heat transferred from the cooking cavity 1111 to the door body assembly 120. On the one hand, it prevents the temperature of the door body assembly 120 from rising and scalding the user. On the other hand, it can also reduce the heat loss in the cooking cavity 1111. The temperature in the cooking cavity 1111 is maintained stable to ensure the taste of food after cooking by the cooking device 100.

[0088] It is not difficult to understand that the high-temperature steam or high-temperature air in the cooking cavity 1111 is often concentrated at the top of the cooking cavity 1111. Correspondingly, the temperature at the top of the door body assembly 120 is higher than the temperature at the bottom of the door body assembly 120, and the position that the user often touches is also the top of the door body assembly 120.

[0089] Therefore, in order to lower the temperature of the top of the door body assembly 120 , facilitate the user to operate the door body assembly 120 , and prevent the user from being scalded by the door body assembly 120 , the air inlet 122 can be set at the top of the door frame 126 .

[0090] In this way, external air enters the insulation cavity 121 through the air inlet 122 located at the top of the door frame 126. Since there is a temperature gradient between the external air and the hot air in the insulation cavity 121, heat exchange can occur at the moment the external air enters the insulation cavity 121. Therefore, in the process of continuous flow of external air, the temperature of the top of the door body assembly 120 can be quickly reduced, and the overall cooling of the door body assembly 120 can be gradually achieved.

[0091] In some embodiments, the door assembly 120 is rotatably connected to the side of the inner pot 111 having the cooking opening 1112 and near the bottom. In this way, through the rotatable connection between the door assembly 120 and the inner pot 111, the door assembly 120 does not occupy too much external space of the cooking device 100 when opened, thereby improving the user experience.

[0092] Illustratively, a hinge structure may be provided between the door assembly 120 and the inner pot 111 , so that the door assembly 120 can be rotated relative to the inner pot 111 via the hinge structure to realize opening or closing of the cooking opening 1112 .

[0093] In some embodiments, the hinge structure may be disposed on the side of the first door body 124 or the second door body 125 facing the cooking opening 1112, and on the side of the inner pot 111 facing the first door body 124 or the second door body 125. It should be noted that the embodiment of the present application does not specifically limit the angle range of the first door body 124 or the second door body 125 rotating relative to the inner pot 111 through the hinge structure.

[0094] In some embodiments, the air outlet channel 123 in the embodiment of the present application is arranged near the bottom of the door frame 126. In this way, when the external air flows, it first enters the heat insulation cavity 121 through the air inlet 122 at the top of the door frame 126, and completes heat exchange with the hot air in the heat insulation cavity 121 near the top of the door frame 126, and continues to flow to the air outlet channel 123 near the bottom of the door frame 126. During the continuous flow of the external air in the heat insulation cavity 121, the external air can continuously and stably exchange heat with the hot air in the heat insulation cavity 121, so as to quickly and evenly reduce the overall temperature of the door body assembly 120, thereby making the temperature distribution of each part of the door body assembly 120 uniform, and avoiding the situation of local overheating of the door body assembly 120.

[0095] Exemplarily, the door frame 126 includes four brackets 1261 connected end to end in sequence, and the four brackets 1261 together form a directional structure, wherein the air inlet 122 can be set on the bracket 1261a, and the bracket 1261b can be provided with a hole-shaped structure or a groove-shaped structure near the bottom of the inner liner 111, so as to form an air outlet channel 123 through the hole-shaped structure or the groove-shaped structure. In this way, the first door body 124 and the second door body 125 are located on both sides of the door frame 126, and together with the door frame 126, they form a heat insulation cavity 121.

[0096] In some embodiments, the second door body 125 is disposed between the first door body 124 and the cooking cavity 1111. That is, the second door body 125 faces the cooking cavity 1111, and the first door body 124 faces the outside of the cooking device 100. The cooking device 100 in the embodiment of the present application further includes a heat-insulating film layer (not shown in the figure), which can be disposed on the side of the first door body 124 facing the inner pot 111, or on the side of the first door body 124 facing the outside of the cooking device 100, or the heat-insulating film layer can be disposed on both the side of the first door body 124 facing the inner pot 111 and the side of the first door body 124 facing away from the inner pot 111. In this way, by disposing the heat-insulating film layer, the heat transfer between the cooking cavity 1111 and the door assembly 120 can be reduced.

[0097] In order to facilitate the user to control the movement of the door body assembly 120 relative to the inner tank 111, a gripping portion 127 may be provided on the side of the first door body 124 away from the second door body 125, so that the user can conveniently control the door body assembly 120 by applying force through the gripping portion 127.

[0098] In some embodiments, the gripping portion 127 may be a groove-shaped structure, or a protruding structure protruding relative to the first door body 124 , or a handle, etc., and this embodiment of the present application does not impose any limitation on this.

[0099] The flow process of air on the inner liner 111 is described below in conjunction with the structure of the inner liner 111 .

[0100] It can be understood that the heat insulation cavity 121 is connected to the cooking cavity 1111 through the air outlet channel 123, and the air outlet channel 123 is arranged at the bottom near the door frame 126. The air flows to the outside of the door body assembly 120 through the air outlet channel 123 and then enters the cooking cavity 1111. The inner pot 111 may be provided with an air inlet channel 1114, and the air outlet channel 123 is connected to the cooking cavity 1111 through the air inlet channel 1114.

[0101] Exemplarily, the air inlet channel 1114 can be formed by a structure such as a tubular member, one end of the tubular member is connected to the air outlet channel 123 of the door body assembly 120, and the other end is connected to the cooking cavity 1111, so that air can be introduced from the air outlet channel 123 into the cooking cavity 1111 through the tubular member.

[0102] In this way, the hot air that completes the heat exchange with the door assembly 120 reduces the temperature of the door assembly 120, preventing the user from being scalded by contact with the door assembly 120. This part of hot air enters the cooking cavity 1111 through the air inlet channel 1114 and is discharged through the air outlet 1113 in the cooking cavity 1111. It can be understood that the high-temperature air or high-temperature steam in the cooking cavity 1111 is discharged from the air outlet 1113 under the action of the circulating fan 131, preventing the user from being scalded by the high-temperature air or high-temperature steam at the cooking opening 1112 when the cooking opening 1112 is opened.

[0103] At the same time, when the cooking device 100 is in the baking mode, the air flow can also accelerate the removal of moisture in the food, thereby achieving baking of the food.

[0104] Furthermore, after the cooking device 100 finishes cooking, the air flow can also drive the moisture in the cooking cavity 1111 to keep the cooking cavity 1111 dry, thereby realizing self-drying of the cooking device 100, reducing the user's maintenance work on the cooking device 100, and improving the user's experience.

[0105] See also Figure 2In some embodiments, the air inlet channel 1114 is located near the bottom of the inner pot 111. In this way, the external air enters from the bottom of the inner pot 111 and gradually fills all positions of the cooking cavity 1111. As the air continues to flow, the moisture in the cooking cavity 1111 can be taken out with the air flow, thus achieving dehumidification of the entire space in the cooking cavity 1111.

[0106] Exemplarily, the air inlet channel 1114 may be located on the bottom wall of the inner liner 111 , or on the side wall of the inner liner 111 close to the bottom of the inner liner 111 , but this is not required in the embodiment of the present application.

[0107] See also Figure 2 In some embodiments, the air outlet 1113 is disposed near the top of the inner pot 111. In this way, the air outlet 1113 and the air inlet channel 1114 form a height difference, which can extend the flow time of air in the cooking cavity 1111, so that the air can fully contact the cavity wall of the cooking cavity 1111 and the food, and can take away more moisture in the cooking cavity 1111, so as to improve the baking speed and effect of the food, and also improve the air drying effect of the cooking cavity 1111, thereby improving the user experience.

[0108] Various implementations of the cooking device 100 will be described below in conjunction with the airflow adjustment function of the cooking device 100 .

[0109] See also Figure 1 , Figure 6 and Figure 7 In some embodiments, the circulation component 130 further includes a three-way valve 132, the three-way valve 132 has an air inlet port 1321 and two air outlet ports, the circulation fan 131 is connected to the air inlet port 1321 of the three-way valve 132, one of the two air outlet ports is connected to the cooking cavity 1111, and the other of the two air outlet ports is connected to the external air. In this way, the three-way valve 132 can be controlled in combination with different working modes of the cooking device 100, so as to adjust the flow path of the air, improve the working efficiency of the cooking device 100, reduce the system energy consumption of the cooking device 100, and improve the user experience.

[0110] To facilitate understanding by those skilled in the art, the embodiment of the present application defines two air outlet ports as a first air outlet port 1322 and a second air outlet port 1323 .

[0111] In the embodiment of the present application, the air inlet port 1321 of the three-way valve 132 is connected to the circulation fan 131, the first air outlet port 1322 is connected to the cooking cavity 1111, and the second air outlet port 1323 is connected to the outside air. In this way, when the port of the three-way valve 132 is connected to the first air outlet port 1322, the air flow path is: air inlet 122-insulation cavity 121-air outlet channel 123-circulation fan 131-air inlet port 1321-first air outlet port 1322-cooking cavity 1111.

[0112] Exemplarily, when the cooking device 100 ends the steaming mode or the baking mode, the air inlet port 1321 of the three-way valve 132 and the first air outlet port 1322 can be connected, and the external air flows along the above air flow path, which can reduce the temperature of the door assembly 120 and prevent the door assembly 120 from scalding the user. At the same time, the high-temperature steam and / or high-temperature air in the cooking cavity 1111 are discharged, and the content of the high-temperature steam and / or high-temperature air in the cooking cavity 1111 is reduced, and the cooking opening 1112 is prevented from opening, and the high-temperature steam and / or high-temperature air escape from the cooking opening 1112 to cause scalding to the user. In this process, the external air enters the heat-insulating cavity 121, absorbs the heat in the heat-insulating cavity 121, and continues to flow, which can prevent the temperature in the cooking cavity 1111 from fluctuating greatly, thereby maintaining the cooking taste of the food, improving the cooking effect and the user's experience.

[0113] When the cooking cavity 1111 needs to remove moisture, for example, when the cooking cavity 1111 is baking food in the baking mode, or when the cooking device 100 is finished working, the air inlet port 1321 of the three-way valve 132 and the first air outlet port 1322 can be connected to allow air to flow and remove moisture from the cooking cavity 1111.

[0114] When the air inlet port 1321 of the three-way valve 132 is connected to the second air outlet port 1323, the air flow path is: air inlet 122-insulation cavity 121-air outlet channel 123-circulation fan 131-air inlet port 1321-second air outlet port 1323. It can be understood that when the external air flows along this flow path, only the door assembly 120 is cooled.

[0115] In some embodiments, the cooking device 100 may further include a controller, which is point-connected to the three-way valve 132. The controller controls the connectivity between the air inlet port 1321 of the three-way valve 132 and the first air outlet port 1322 and the second air outlet port 1323, thereby facilitating user operation and further improving the user experience.

[0116] In some embodiments, the first air outlet port 1322 can be connected to the air inlet channel 1114 of the inner pot 111, reducing the connection structure between the components, so as to make the structure of the cooking device 100 compact, further reduce the space occupancy and weight of the cooking device 100, and also reduce the production cost and installation difficulty of the cooking device 100.

[0117] Combination Figure 1 and Figure 6 In some embodiments, the circulation assembly 130 further includes a guide member 133, the guide member 133 having a guide channel, and the guide channel connects the air outlet channel 123 and the circulation fan 131. In this way, the air is concentrated and flows quickly by setting the guide member 133, thereby improving the performance of the cooking device 100.

[0118] The connection structure between the door assembly 120 and the circulation assembly 130 in various different embodiments will be described below in conjunction with the aforementioned embodiments.

[0119] See also Figure 1 and Figure 8 In some embodiments, the cooking device 100 further includes a motion component 140, which is disposed between the door body component 120 and the circulation component 130 to connect the air outlet channel 123 of the door body component 120 and the circulation component 130 to allow air to flow smoothly.

[0120] The moving assembly 140 in the embodiment of the present application includes an elastic connecting tube 141, one end of which is connected to the air outlet channel 123, and the other end of which is connected to the circulating fan 131. It can be understood that when the door assembly 120 moves relative to the inner liner 111, the elastic connecting tube 141 moves accordingly.

[0121] Exemplarily, when the door assembly 120 rotates relative to the inner pot 111 so that the cooking opening 1112 is opened, the elastic connecting tube 141 can be stretched. When the door assembly 120 rotates relative to the inner pot 111 so that the cooking opening 1112 is closed, the elastic connecting tube 141 can be retracted. In this process, on the one hand, the elastic force of the elastic connecting tube 141 can form a damping buffering effect on the movement of the door assembly 120 relative to the inner pot 111, so that the movement between the various components of the cooking device 100 is stable and reliable. Furthermore, the elastic connecting tube 141 can keep the tube wall of the elastic connecting tube 141 in an open state through its own elastic force, so that when the cooking opening 1112 is opened or closed, the air outlet channel 123 and the circulation fan 131 maintain a stable connection state through the elastic connecting tube 141, so that the air flows smoothly, which can improve the reliability of the cooking device 100.

[0122] It should be noted that the elastic connecting tube 141 may be a rubber tube. Rubber has excellent properties such as good elasticity, flexibility, and high temperature resistance, and is suitable for the cooking device 100 provided in the embodiment of the present application.

[0123] In some embodiments, see Figure 8 The moving assembly 140 further includes an elastic member 142, and the elastic member 142 is supported inside the elastic connecting tube 141. In the embodiment of the present application, the elastic member 142 supports the tube wall of the elastic connecting tube 141 to prevent a certain area of ​​the elastic connecting tube 141 from being stuck, thereby ensuring smooth air flow, thereby improving the working stability and safety of the cooking device 100 and enhancing the user experience.

[0124] In some embodiments, the inner pot assembly 110 further includes an oxygen sensor (not shown in the figure), which is disposed in the cooking cavity 1111 . The oxygen sensor is configured to detect the oxygen concentration in the cooking cavity 1111 in real time.

[0125] It should be noted that the oxygen sensor in the embodiment of the present application can be electrically connected to the controller in the aforementioned embodiment, and the controller can control the three-way valve 132 in response to the oxygen concentration detected by the oxygen sensor so that the air inlet port 1321 of the three-way valve 132 is connected to the first air outlet port 1322 or the second air outlet port 1323.

[0126] It is understandable that when the cooking setting is in use, the more water vapor there is in the cooking cavity 1111, the lower the oxygen concentration. Exemplarily, during the operation of the steaming mode / baking mode of the cooking device 100, when the oxygen concentration detected by the oxygen sensor is less than or equal to the first preset value, the controller controls the air inlet port 1321 of the three-way valve 132 to be connected to the first air outlet 1113 to discharge the steam / high-temperature air in the inner pot 111. When the oxygen concentration detected by the oxygen sensor is greater than the first preset value, the three-way valve 132 is closed. This reciprocating cycle continues until the cooking is completed. In this way, by adjusting the on-off of the three-way valve 132 according to the oxygen content, the moisture generated by the food after steaming and baking can be effectively discharged, and the temperature in the inner pot 111 is ensured not to be lost too quickly, thereby improving the cooking effect and user experience.

[0127] After the steaming mode / baking mode of the cooking device 100 is finished, when the oxygen concentration detected by the oxygen sensor is less than or equal to the second preset value, the controller controls the air inlet port 1321 of the three-way valve 132 to be connected with the first air outlet 1113, so as to cool the door assembly 120 and discharge the steam / high-temperature air in the inner pot 111. When the oxygen concentration detected by the oxygen sensor is greater than or equal to the third preset value, the three-way valve 132 is closed. In this way, after the steaming mode / baking mode is finished, when the cooking opening 1112 is opened, no high-temperature steam / high-temperature air will flow out, thereby preventing the user from being scalded.

[0128] The cooking device 100 provided in the embodiment of the present application includes: an inner pot assembly 110, a door assembly 120 and a circulation assembly 130. The inner pot assembly 110 includes an inner pot 111, and the inner pot 111 has a cooking cavity 1111 and a cooking opening 1112 connected to the cooking cavity 1111; the cavity wall of the cooking cavity 1111 has an air outlet 1113 that can selectively connect to the outside air; the door assembly 120 is movably arranged at the cooking opening 1112; the door assembly 120 has an insulating cavity 121, an air inlet 122 and an air outlet channel 123, the insulating cavity 121 is respectively connected to the air inlet 122 and the air outlet channel 123, and the air inlet 122 is connected to the outside air. The circulation assembly 130 includes a circulation fan 131, and the air outlet channel 123 is connected to the cooking cavity 1111 through the circulation fan 131. By providing a heat insulating cavity 121 and an air inlet 122 and an air outlet channel 123 respectively connected to the heat insulating cavity 121 in the door body assembly 120, the air outlet channel 123 connects the heat insulating cavity 121 and the cooking cavity 1111, so that the air inlet 122, the heat insulating cavity 121, the air outlet channel 123, the circulating fan 131, the cooking cavity 1111 and the air outlet 1113 on the cavity wall of the cooking cavity 1111 form an air flow passage, and under the suction action of the circulating fan 131, the air flow flows along the flow passage, and the air flow can reduce the temperature of the door body assembly 120 during the flow process, so as to prevent the user from being exposed to the air. The user may be scalded by touching the door body assembly 120. At the same time, the flowing airflow can carry the steam in the cooking cavity 1111 and discharge it through the air outlet 1113 to reduce the steam in the cooking cavity 1111, and avoid a large amount of steam escaping and scalding the user when the door body assembly 120 is opened. In addition, when the airflow passes through the insulation cavity 121, it will carry the heat in the insulation cavity 121 into the cooking cavity 1111. In this way, it can be avoided that the temperature difference between the airflow entering the cooking cavity 1111 and the temperature in the cooking cavity 1111 is too large to affect the taste of the food, thereby improving the cooking effect of the cooking device 100 and further improving the user experience.

[0129] It should be noted that the phrases "one embodiment", "an embodiment", "an exemplary embodiment", "some embodiments", etc. mentioned in the specification indicate that the described embodiments may include certain features, structures or characteristics, but not every embodiment may include the certain features, structures or characteristics. In addition, such phrases do not necessarily refer to the same embodiment. In addition, when describing certain features, structures or characteristics in conjunction with an embodiment, it is within the knowledge of those skilled in the art to implement such features, structures or characteristics in conjunction with other embodiments, whether explicitly or not explicitly described.

[0130] In general, terms should be understood, at least in part, by the context in which they are used. For example, the term "one or more" as used herein may be used to describe any feature, structure, or characteristic in a singular sense, or may be used to describe a combination of features, structures, or characteristics in a plural sense, depending, at least in part, on the context. Similarly, terms such as "a," "an," or "the" may also be understood to convey singular usage or to convey plural usage, depending, at least in part, on the context.

[0131] It should be easily understood that the terms “on,” “above,” and “over” in this application should be interpreted in the broadest manner, so that “on” means not only “directly on something,” but also includes the meaning of “on something” with intervening features or layers therebetween, and “above” or “over” includes not only the meaning of “above something” or “over,” but also may include the meaning of “above something” or “over” with no intervening features or layers therebetween (i.e., directly on something).

[0132] In addition, spatially relative terms, such as "below," "below," "beneath," "above," "above," etc., may be used herein for ease of description to describe the relationship of one element or feature relative to other elements or features as shown in the figures. Spatially relative terms are intended to encompass different orientations of the device in use or operation in addition to the orientation shown in the figures. The device may have other orientations (rotated 90° or at other orientations), and the spatially relative descriptors used herein may likewise be interpreted accordingly.

[0133] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present application, rather than to limit it. Although the present application has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present application.

Claims

1. A cooking device, characterized in that: include: An inner pot assembly (110) comprises an inner pot (111), wherein the inner pot (111) has a cooking cavity (1111) and a cooking opening (1112) in communication with the cooking cavity (1111); an air outlet (1113) selectively in communication with external air is provided on a cavity wall of the cooking cavity (1111); a door body assembly (120) movably disposed at the cooking opening (1112), the door body assembly (120) comprising a heat-insulating cavity (121), an air inlet (122) and an air outlet passage (123), the heat-insulating cavity (121) being in communication with the air inlet (122) and the air outlet passage (123), respectively, and the air inlet (122) being in communication with external air; The circulation component (130) comprises a circulation fan (131), and the air outlet passage (123) is connected to the cooking cavity (1111) through the circulation fan (131).

2. The cooking device according to claim 1, characterized in that: The circulation component (130) further comprises a three-way valve (132), the three-way valve (132) having an air inlet port (1321) and two air outlet ports, the circulation fan (131) being in communication with the air inlet port (1321) of the three-way valve (132), one of the two air outlet ports being in communication with the cooking cavity (1111), and the other of the two air outlet ports being in communication with external air.

3. The cooking device according to claim 1 or 2, characterized in that: The door body assembly (120) comprises a first door body (124), a second door body (125) and a door frame (126); The first door body (124) and the second door body (125) are arranged at intervals, and the door frame (126) is arranged around the outer peripheral sides of the first door body (124) and the second door body (125), and is respectively connected to the first door body (124) and the second door body (125); the first door body (124), the second door body (125) and the door frame (126) are jointly arranged to form the heat insulation cavity (121); the air inlet (122) is arranged at the top of the door frame (126).

4. The cooking device according to claim 3, characterized in that: The door assembly (120) is rotatably connected to a side of the inner pot (111) having a cooking opening (1112) and a position close to the bottom; The air outlet channel (123) is arranged at a position close to the bottom of the door frame (126).

5. The cooking device according to claim 1, characterized in that: Also includes: A motion component (140), the motion component (140) comprising an elastic connecting tube (141), one end of the elastic connecting tube (141) being in communication with the air outlet channel (123), and the other end of the elastic connecting tube (141) being in communication with the circulation fan (131).

6. The cooking device according to claim 5, characterized in that The motion component (140) further comprises an elastic member (142), wherein the elastic member (142) is supported inside the elastic connection tube (141).

7. The cooking device according to claim 2, characterized in that: The circulation component (130) further comprises a flow guide member (133), wherein the flow guide member (133) has a flow guide channel, wherein the flow guide channel is connected to the air outlet channel (123) and the circulation fan (131).

8. The cooking device according to claim 1 or 2, characterized in that: The inner pot (111) is provided with an air inlet channel (1114) at a position close to the bottom, and the air outlet channel (123) is connected to the cooking cavity (1111) through the air inlet channel (1114).

9. The cooking device according to claim 8, characterized in that The air outlet (1113) is arranged at a position close to the top of the inner container (111).

10. The cooking device according to claim 1 or 2, characterized in that: The inner pot component (110) further comprises an oxygen sensor, which is arranged in the cooking cavity (1111), and is configured to detect the oxygen concentration in the cooking cavity (1111) in real time.

11. The cooking device according to claim 3, characterized in that It also comprises a heat-insulating film layer, the second door body (125) is arranged between the first door body (124) and the cooking cavity (1111), and the heat-insulating film layer is arranged on at least one side of the first door body (124).

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