Electric steamer with uniform heating function

Abstract

The electric steamer comprises a base and a steamer assembly arranged above the base, a cooking cavity is formed in the steamer assembly, the steamer assembly comprises at least one steaming piece and a steamer main body arranged on the steaming piece, air outlet holes are formed in the steamer main body, and the steam outlet holes are communicated with the steaming piece. The exhaust channel extends from the air outlet hole to the steaming sheet, and the exhaust channel is communicated with the cooking cavity and the air outlet hole, so that steam in the cooking cavity is exhausted from the air outlet hole through the exhaust channel. By arranging the exhaust channel extending from the air outlet hole to the steaming piece, the outflow path of cold air and steam is changed, so that the steam entering the cooking cavity cannot be directly exhausted through the air outlet hole, the effect that the cold air is exhausted firstly and the steam basically does not flow out is achieved, the temperature distribution uniformity in the cooking cavity and the steam utilization rate are improved, and the cooking efficiency is improved. And the cooking efficiency of the electric steamer is further improved.

Description

Technical Field

[0001] The invention belongs to the field of household appliances, and in particular relates to an electric steamer with uniform heating. Background Art

[0002] The electric steamer is one of the most commonly used household kitchen appliances at present. It generally includes a base with a water storage cavity and a steamer that can be placed on the base. The steamer is provided with a cooking cavity, and the base is provided with a steam generating unit. When in use, the steam generating unit heats water and generates steam, and the steam flows upward into the cooking cavity of the steamer to heat and steam the food therein.

[0003] In order to conveniently discharge the cold air in the cooking cavity in the early stage of cooking and discharge the excess steam after the steam fills the cooking cavity in the late stage of cooking, one or more air outlet holes are generally opened on the steamer, but the existing electric steamer does not make a detailed and reasonable design of the air outlet holes, resulting in that part of the steam will flow out from the air outlet holes together with the cold air in the early stage of cooking, the cooking efficiency is low, and it takes a long time for the steam to fill the cooking cavity. In this process, there will be a large temperature gradient difference in the cooking cavity, especially between the air outlet area and the air inlet area, which affects the quality of food cooking. In the late stage of cooking, the steam will be directly discharged from the cooking cavity through the air outlet holes, and the residence time in the cooking cavity is short, and the overall steam utilization rate is low. For this reason, there is a solution of setting a micro-pressure valve on the steamer in the prior art, but this will prevent the cold air from being discharged and remain in the cooking cavity to absorb the heat of the steam, and the temperature uniformity in the cooking cavity and the cooking efficiency can be further improved. Summary of the invention

[0004] The invention provides an electric steamer with uniform heating, so as to solve the problem of temperature uniformity in a cooking cavity and further improve cooking efficiency in the prior art.

[0005] To achieve the above purpose, the specific technical solutions of the present invention are as follows:

[0006] An electric steamer with uniform heating comprises a base and a steamer assembly placed above the base, wherein a cooking cavity is arranged in the steamer assembly, wherein the steamer assembly comprises at least one steaming plate and a steamer main body placed on the steaming plate, wherein the steamer main body is provided with an air outlet and an exhaust passage extending from the air outlet to the steaming plate, wherein the exhaust passage connects the cooking cavity and the air outlet so that the steam in the cooking cavity is discharged from the air outlet through the exhaust passage.

[0007] In one embodiment of the present invention, an air outlet baffle is provided on the steamer body corresponding to the air outlet hole, and the air outlet baffle and the steamer body are enclosed to form the exhaust channel.

[0008] In one embodiment of the present invention, the air outlet baffle has a side panel, and the side panel is connected to the inner wall of the steamer body to form the exhaust channel; or, the air outlet baffle includes a side panel and a top panel located at the upper end of the side panel, and the side panel and the top panel are connected to the inner wall of the steamer body to form the exhaust channel.

[0009] In one embodiment of the present invention, the electric steamer is further provided with an air intake channel for supplying steam into the cooking cavity, and the exhaust channel is located on the other side of the electric steamer opposite to the side where the air intake channel is provided, or the exhaust channel and the air intake channel are staggered.

[0010] In one embodiment of the present invention, the air inlet channel is an independent air inlet channel arranged on the steamer assembly, and the base is provided with an evaporation chamber communicated with the independent air inlet channel, and a heating element for heating the evaporation chamber to generate steam, and the cross-sectional area of ​​the independent air inlet channel is smaller than the cross-sectional area of ​​the evaporation chamber.

[0011] In one embodiment of the present invention, the electric steamer is also provided with an air intake channel for supplying steam into the cooking cavity, the air intake channel has an air inlet port connected to the cooking cavity, the end of the exhaust channel away from the air outlet is the air intake end, and the top end of the air inlet port is not lower than the air inlet end in the vertical direction.

[0012] In one embodiment of the present invention, the end of the exhaust channel away from the air outlet is the air inlet end; the distance between the lower edge of the air inlet end and the bottom end of the steamer body is not less than 3 mm and not more than 2 / 3 of the height of the cooking cavity, or the steaming plate is provided with an avoidance hole corresponding to the air inlet end.

[0013] In one embodiment of the present invention, the steamer body comprises a steaming cover having a top cover plate, a side cover plate, and a transition section connecting the top cover plate and the side cover plate, and at least part of the air outlet holes are arranged in the transition section.

[0014] In one embodiment of the present invention, the steamer body is provided with a protrusion protruding away from the cooking cavity, the air outlet is provided in the protrusion, and the exhaust channel is at least partially located in the protrusion; or, the projection of the exhaust channel on the horizontal plane falls within the range of the projection of the steamer body on the horizontal plane.

[0015] In one embodiment of the present invention, the cross section of the steamer body is configured as a polygon, and the air outlet is provided on at least one side or at least one corner of the polygon.

[0016] After adopting the above technology, the beneficial effects of the present invention are:

[0017] The present invention changes the outflow paths of cold air and steam by arranging the exhaust channel. Since the exhaust channel extends from the air outlet to the steaming plate, the bottom end of the exhaust channel will be lower than the air outlet, so that the steam entering the cooking cavity in the early stage of cooking will not be discharged directly through the air outlet, but will first accumulate and spread on the upper part of the cooking cavity and above the cold air due to its own low density. As the steam is continuously generated, the steam entering the cooking cavity increases continuously, and the steam gradually diffuses from the upper part to the bottom of the cooking cavity, continuously squeezing the relatively cold air below into the exhaust channel from the bottom end of the exhaust channel and discharged from the air outlet, thereby achieving the effect of discharging the cold air first and basically preventing the steam from flowing out, which can not only make the steam quickly fill the cooking cavity, but also improve the uniformity of temperature distribution in the cooking cavity, so that the food is cooked more evenly. The materials can be heated continuously and evenly, and the cold air is prevented from staying in the cooking cavity all the time to absorb the heat of the steam, thereby improving the cooking efficiency. In the later stage of cooking, after the steam fills the cooking cavity, it will not be discharged directly through the air outlet. The newly entered steam will squeeze the existing steam in the cooking cavity into the exhaust channel during the rising process. This part of the steam moves upward along the exhaust channel to the air outlet and is finally discharged from the air outlet. Then, this part of the newly entered steam will move downward and cross the bottom of the exhaust channel to enter the exhaust channel under the push of the steam entering later. In this cycle, the steam goes up first, then down, and then up again, which prolongs the steam path, increases the residence time of the steam in the cooking cavity, improves the utilization rate of the steam, and further improves the cooking efficiency of the electric steamer.

[0018] These features and advantages of the present invention will be disclosed in detail in the following specific embodiments and drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 It is a structural schematic diagram of the electric steamer in one embodiment of the present invention;

[0020] Figure 2 This is a schematic diagram of the explosion structure of the electric steamer in one embodiment of the present invention;

[0021] Figure 3 It is a structural schematic diagram of the steaming cover in one embodiment of the present invention;

[0022] Figure 4 A schematic structural diagram of the steaming cover from another perspective in one embodiment of the present invention;

[0023] Figure 5 is a schematic cross-sectional structural diagram of the steaming cover in one embodiment of the present invention;

[0024] Figure 6 It is a structural schematic diagram of the steaming rack in one embodiment of the present invention;

[0025] Figure 7is a schematic diagram of a transverse cross-sectional structure of the steaming rack in one embodiment of the present invention;

[0026] Figure 8 is a schematic diagram of a transverse cross-sectional structure of the steaming rack in one embodiment of the present invention;

[0027] Fig. 9 It is a structural schematic diagram of the steaming rack in one embodiment of the present invention;

[0028] Fig.10 The figure is a schematic structural diagram of the juice collecting tray in one embodiment of the present invention.

[0029] Figure numerals: base 100; water storage chamber 110; heating element 111; lower water barrier 112; juice collecting tray 120; upper water barrier 121; air outlet channel 122; air outlet 123; evaporation chamber 124; second evaporation chamber 125; steamer assembly 200; steamer body 201; cooking chamber 210; air outlet 220; partition 230; independent air inlet channel 240; air inlet 241; steaming rack 250; steaming cover 260; top cover plate 261; transition section 262; side cover plate 263; steaming sheet 270; protrusion 280; air outlet baffle 300; side plate 310; top plate 320; exhaust channel 400; air inlet end 410. DETAILED DESCRIPTION

[0030] In order to more clearly illustrate the overall concept of the present invention, a detailed description is given below in an exemplary manner in conjunction with the accompanying drawings.

[0031] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited by the specific embodiments disclosed below. In addition, in the description of the present invention, it should be understood that the orientation or positional relationship indicated by the terms "top", "bottom", "inside", "outside", "circumferential", etc. is based on the orientation or positional relationship shown in the accompanying 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, and therefore cannot be understood as a limitation on the present invention.

[0032] In the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection, an electrical connection, or a communication; it can be a direct connection, or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0033] In the present invention, unless otherwise clearly specified and limited, the first feature "on" or "under" the second feature may be that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. In the description of this specification, the description with reference to the terms "implementation method", "example", "one embodiment", "example" or "specific example" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in an appropriate manner in any one or more embodiments or examples.

[0034] refer to Figure 1 The present embodiment provides an electric steamer with uniform heating, comprising a base 100 and a steamer assembly 200 placed above the base 100, wherein a cooking cavity 210 is arranged in the steamer assembly 200, wherein the steamer assembly 200 comprises at least one steaming plate 270 and a steamer body 201 placed on the steaming plate 270, wherein an air outlet 220 and an exhaust passage 400 extending from the air outlet 220 to the steaming plate 270 are arranged on the steamer body 201, wherein the exhaust passage 400 connects the cooking cavity 210 and the air outlet 220, so that the steam in the cooking cavity 210 is discharged from the air outlet 220 through the exhaust passage 400.

[0035] It should be noted that the present invention does not specifically limit the form of the steamer body 201. For example, in a specific embodiment, the steamer assembly 200 is a one-layer structure, the steamer body 201 is a steaming cover with a closed top, a cooking cavity is formed in the steaming cover, and an air outlet 220 is provided on the steaming cover; in another specific embodiment, the steamer assembly 200 is a two-layer structure, the steamer body located on the upper layer is a steaming cover with a closed top, the steamer body located on the lower layer is a steaming frame, the spaces of the upper steamer body and the lower steamer body are interconnected to form a cooking cavity, and the air outlet 220 can be provided on the steamer body located on the upper layer or on the steamer body located on the lower layer; in another specific embodiment, the steamer assembly 200 is a two-layer structure, the steamer body located on the upper layer is a steaming cover with a closed top, the steamer body located on the lower layer is a steaming frame with a partition, the spaces in the two layers of the steamer body are independent of each other, the two layers form cooking cavities respectively, and both can be provided with air outlets and corresponding exhaust channels. Of course, the steamer assembly 200 can also be three layers, four layers or more layers.

[0036] It should also be noted that the steaming plate 270 is used to support food. It can be a structure with through holes, through which steam can enter the top of the steaming plate, and the soup produced by cooking can also drip downward through the through holes. It can also be a solid structure without ventilation and dripping holes, and air is supplied to the top of the steaming plate through an air inlet channel. Those skilled in the art can make a choice based on actual conditions and are not limited here.

[0037] The present invention changes the outflow path of cold air and steam by arranging the exhaust channel 400. Since the exhaust channel 400 extends from the air outlet 220 to the steaming plate 270, the bottom end of the exhaust channel 400 will be lower than the air outlet 220, so that the steam entering the cooking cavity 210 in the early stage of cooking will not be discharged directly through the air outlet 220, but will first accumulate and spread on the upper part of the cooking cavity 210 and above the cold air due to its own low density. As the steam is continuously generated, the steam entering the cooking cavity 210 increases continuously, and the steam gradually diffuses from the upper part to the bottom of the cooking cavity 210, continuously squeezing the colder air below from the bottom end of the exhaust channel 400 into the exhaust channel and discharged from the air outlet 220, thereby achieving the effect of first discharging the cold air while basically preventing the steam from flowing out, which can not only make the steam quickly fill the cooking cavity 210, but also increase the temperature in the cooking cavity 210. The uniformity of the temperature distribution enables the food to be heated continuously and evenly, and also avoids the cold air from being retained in the cooking cavity 210 to absorb the heat of the steam, thereby improving the cooking efficiency. In the later stage of cooking, after the steam fills the cooking cavity 210, it will not be directly discharged through the air outlet 220. The newly entered steam will squeeze the existing steam in the cooking cavity into the exhaust channel 400 during the rising process. This part of the steam moves upward along the exhaust channel 400 to the air outlet and is finally discharged from the air outlet 220. Then, this part of the newly entered steam will move downward under the push of the steam entering later and cross the bottom end of the exhaust channel 400 to enter the exhaust channel. In this cycle, the steam first goes up, then goes down, and then goes up again, which prolongs the steam path, increases the residence time of the steam in the cooking cavity 210, improves the utilization rate of the steam, and further improves the cooking efficiency of the electric steamer.

[0038] Preferably, the projection of the exhaust channel 400 on the horizontal plane does not exceed the range of the projection of the bottom end of the exhaust channel on the horizontal plane. The exhaust channel formed by such arrangement has no corners, which is convenient for the discharge of cold air. In this way, the direction of the exhaust channel 400 is consistent with the demoulding direction of the steamer body, so that the exhaust channel 400 can be smoothly demoulded together with the steamer body without the need to additionally set up a tilted top or slider mechanism, which is conducive to reasonably reducing the difficulty of exhaust channel molding and reasonably simplifying the mold structure of the steamer.

[0039] Exemplarily, in one embodiment, referring to Figure 1, the direction of the exhaust channel 400 and the demoulding direction of the steaming cover are both vertical directions, the exhaust channel 400 is vertically arranged on the side away from the inner wall of the steaming cover, or is provided with a draft angle, and the side close to the inner wall of the steaming cover has a certain curvature due to the inner wall of the steaming cover, but the overall projection on the horizontal plane does not exceed the range of the projection of the air inlet end 410 on the horizontal plane; in another embodiment, refer to Figure 5 and Figure 6 , the exhaust channel 400 is arranged vertically as a whole, or has a draft angle; in another embodiment, the direction of the exhaust channel 400 and the demoulding direction of the steaming rack are both vertical directions. Figure 6 On the basis of, the exhaust channel 400 is arranged at an angle from bottom to top toward the steaming frame on the side away from the inner wall of the steaming frame, and is arranged vertically on the side close to the inner wall of the steaming frame. Of course, the exhaust channel 400 can also be in other forms, which are not limited here.

[0040] Furthermore, the opening at the bottom end of the exhaust channel 400 can be parallel to the horizontal plane, or have an angle less than 90 degrees with the horizontal plane, that is, the height of one side of the bottom end of the exhaust channel 400 in the vertical direction is higher than the height of the other side in the vertical direction, as long as the direction of the exhaust channel 400 is consistent with the demoulding direction of the steamer body.

[0041] In some embodiments of the present invention, an air outlet baffle 300 is disposed on the steamer body 201 corresponding to the air outlet hole 220 , and the air outlet baffle 300 and the steamer body 201 are enclosed to form the exhaust channel 400 .

[0042] Specifically, it can be one of the following embodiments:

[0043] Embodiment 1: In this embodiment, the air outlet baffle 300 has a side plate 310, and the side plate 310 is connected to the inner wall of the steamer body 201 to form the exhaust channel 400. The connection can be a detachable connection, for example, the air outlet baffle 300 is fixed to the steamer body 201 by a card slot, or a non-detachable connection, for example, the air outlet baffle 300 is integrally formed with the steamer body 201, and the present invention does not make specific limitations on this.

[0044] This embodiment does not specifically limit the position of the air outlet baffle 300. Figure 4 The air outlet baffle 300 is arranged on the steaming cover 260, the side of the side plate 310 is connected to the side wall of the steaming cover, and the top extends to the top wall of the steaming cover, and the side wall and the top wall of the steaming cover enclose an exhaust channel 400; or, refer to Figure 7 and Fig. 9 The air outlet baffle 300 is arranged at the diagonal position of the side wall of the steaming rack 250 , the side of the side plate 310 is connected to the side wall of the steaming rack, and the top extends to the partition 230 of the steaming rack 250 .

[0045] Embodiment 2: In this embodiment, the air outlet baffle 300 includes a side plate 310 and a top plate 320 located at the upper end of the side plate 310 , and the side plate 310 and the top plate 320 are connected to the inner wall of the steamer body 201 to form the exhaust channel 400 .

[0046] This embodiment does not specifically limit the position of the air outlet baffle 300. Figure 6 The air outlet baffle 300 is disposed on the steaming rack 250. Figure 6 The steaming frame in the embodiment is not provided with a partition plate 230, that is, the steaming frame is a hollow frame structure with openings at both ends, the air outlet 220 is provided on the side wall of the steaming frame, the side plate 310 and the top plate 320 semi-enclose the air outlet 220 and form an exhaust channel 400 with the side wall of the steaming frame 250. It can be understood that in this embodiment, the air outlet baffle plate 300 can also be provided on the steaming cover, and those skilled in the art can make a choice according to actual conditions.

[0047] Of course, the exhaust channel may also be in other forms, and the present invention does not specifically limit the formation method of the exhaust channel 400. Figure 5 The exhaust channel 400 is disposed on the steaming cover 260 , and the solid part of the exhaust channel 400 surrounds the four sides of the air outlet 220 , and the top end thereof is connected to the top wall of the steaming cover and encloses the exhaust channel 400 .

[0048] In some embodiments of the present invention, the electric steamer is further provided with an air intake channel for supplying steam into the cooking cavity 201, and the exhaust channel 400 is located on the other side opposite to the side where the air intake channel of the electric steamer is provided, or the exhaust channel 400 and the air intake channel are staggered.

[0049] In a specific embodiment, the air intake passage is an independent air intake passage 240, referring to Figure 1 The exhaust channel 400 is located on the other side of the electric steamer opposite to the side where the independent air inlet channel is set. For example, taking the standing position of the user when using the electric steamer as a reference, the independent air inlet channel 240 is located on the left side of the user, and the exhaust channel 400 is located on the right side of the user. Alternatively, the independent air inlet channel 240 is located on the side facing the user (i.e. the front side), and the exhaust channel 400 is located on the side away from the user (i.e. the rear side), etc.

[0050] Air is supplied to the cage body through an independent air inlet channel, so that steam can only enter the cooking cavity from the side where the independent air inlet channel is set. If there is only an air outlet 220, since the air outlet is connected to the outside world and has less resistance, the steam will flow to a place where it is easier to flow, and it is not easy to cross the air outlet 220 and continue to spread to the other side. This will cause the steam to flow out from the air outlet more easily when it does not fill the entire cooking cavity, and the temperature difference phenomenon in the cooking cavity will also be more serious. In this embodiment, an exhaust channel 400 extending from the air outlet to the steaming plate is set, and the exhaust channel 400 is formed to be arranged opposite to the independent air inlet channel 240. On the basis of ensuring that the exhaust channel 400 can play a role and the steam fed in will not be directly discharged from the exhaust channel 400, after the steam enters the cooking cavity from one side in the later stage of cooking, it needs to pass through the entire cooking cavity before it can be discharged from the exhaust channel on the other side, thereby forming a longer steam path, improving the temperature uniformity in the cooking cavity, and further increasing the residence time of the steam in the cooking cavity, thereby improving the utilization rate of the steam.

[0051] It is understandable that in some alternative embodiments of the present invention, the exhaust channel 400 can be staggered with the independent air inlet channel 240. Specifically, the exhaust channel 400 can be located on the other side adjacent to the side where the electric steamer is provided with the independent air inlet channel, for example, the independent air inlet channel 240 is located on the left side and the exhaust channel 400 is located on the back side, or the independent air inlet channel 240 is located on the front side and the exhaust channel 400 is located on the right side, etc. It can also be located on the same side where the electric steamer is provided with the independent air inlet channel, as long as the two are staggered, the effect of increasing the residence time of steam in the cooking chamber can also be achieved, which is not specifically limited here, and those skilled in the art can make a selection according to actual conditions.

[0052] Furthermore, the air inlet channel is an independent air inlet channel 240 arranged on the steamer assembly 200, and the base 100 is provided with an evaporation chamber 124 that is connected to the independent air inlet channel 240, and a heating element 111 for heating the evaporation chamber 124 to generate steam, and the cross-sectional area of ​​the independent air inlet channel 240 is smaller than the cross-sectional area of ​​the evaporation chamber 124.

[0053] Specifically, refer to Figure 1 , Figure 2 , Fig. 9 and Fig.10The steamer assembly 200 has two steamer bodies, namely a steaming frame 250 and a steaming cover 260 disposed on the steaming frame 250. The steaming frame 250 is provided with a partition 230, which separates the steaming frame 250 and the steaming cover 260 from each other and forms a lower steaming cavity and an upper steaming cavity that are independent of each other. The steaming frame 250 is provided with an independent air inlet channel 240 that passes through the partition 230 and supplies steam to the upper steaming cavity to prevent the upper steaming cavity and the lower steaming cavity from odor mixing. The partition 230 can be separately provided with the steaming frame 250, or can be integrally formed with the steaming frame 250, which is not limited here.

[0054] Better, reference Figure 1 , Figure 2 and Fig.10 The top of the base 100 is concave to form a water storage chamber 110, and its cross section can be rectangular, circular or other shapes. A juice collecting tray 120 is provided between the base 100 and the steamer assembly 200. The juice collecting tray 120 covers the water storage chamber 110, and its shape is adapted to the shape of the water storage chamber 110. The juice collecting tray 120 is provided with an upper water barrier 121 extending toward the water storage chamber 110 to divide the water storage chamber 110 into an evaporation chamber 124 and a second evaporation chamber 125. The heating element 111 is at least arranged in the evaporation chamber 124, which can be a heating plate, a heating tube, a heating rod, etc. The juice collecting tray 120 is respectively provided with an air outlet channel 122 and an air outlet 123 corresponding to the two evaporation chambers. The independent air inlet channel 240 is connected with the air outlet channel 122 and communicated with the evaporation chamber 124. The steam generated in the evaporation chamber 124 is supplied to the upper steaming chamber, and the second evaporation chamber 125 is connected with the lower steaming chamber through the air outlet 123 to supply steam to the lower steaming chamber.

[0055] Of course, the evaporation chamber 124 may not be located in the water storage chamber 110. For example, the water storage chamber 110 is a water tank external to the base 100, and the evaporation chamber 124 is a cavity separately arranged in the base 100. A water pump draws water from the water storage chamber 110 and pumps it into the evaporation chamber 124. Alternatively, the electric steamer generates steam by a steam generating unit such as a steam boiler, and the evaporation chamber 124 is a cavity in the steam boiler, and the heating element 111 is a heating element of the steam boiler. No limitation is made here.

[0056] Optional, reference Figure 1 and Figure 2 A lower water-isolating rib 112 is provided in the water storage chamber 110 corresponding to the upper water-isolating rib 121. The projections of the upper water-isolating rib 121 and the lower water-isolating rib 112 on the vertical plane at least partially overlap, thereby forming a relatively closed evaporation chamber and a second evaporation chamber, preventing steam from diffusing outward and making the generated steam more concentrated.

[0057] Optionally, the steaming rack 250, the steaming cover 260 and the juice collecting tray 120 may be made of plastic materials such as PP, PC, etc., or may be made of metal materials such as stainless steel, etc.

[0058] By making the cross-sectional area of ​​the independent air inlet channel 240 smaller than the cross-sectional area of ​​the evaporation chamber, the flow rate of the steam can be increased, so that the steam can flow into the cooking chamber efficiently and with a certain impact. If the exhaust channel 400 is not provided, the steam will only flow out of the air outlet 220 faster, reducing the temperature uniformity in the cooking chamber and the cooking efficiency. In this embodiment, by providing the exhaust channel 400 extending from the air outlet to the steaming plate, in the early stage of cooking, the steam can reach the upper part of the cooking chamber 210 faster, thereby exhausting the cold air faster, further improving the cooking efficiency. In the later stage of cooking, after the steam fills the cooking cavity, the steam flowing out from the independent air inlet channel 240 can impact upward or to the sides for a longer distance, squeezing out a part of the steam in the cooking cavity, and then being gradually squeezed downward by the steam newly coming out of the independent air inlet channel 240, until it is squeezed into the exhaust channel 400 from the air inlet end 410, and finally moves upward to the air outlet 220 for discharge. In this way, the path of first upward, then downward, and then upward is further extended, thereby further increasing the residence time of the steam in the cooking cavity and further improving the utilization rate of the steam.

[0059] It is understandable that in some alternative embodiments of the present invention, the air inlet channel may also be a non-independent air inlet channel, for example, the steam directly enters the cooking cavity from the bottom over a large area. For example, in a specific embodiment, a juice collecting tray 120 is provided between the base 100 and the steamer assembly 200, the juice collecting tray 120 is partially raised to form a boss, a through hole is provided on the boss to form an air inlet channel, and the through hole is staggered with the exhaust channel 400 to prevent the steam flowing out of the through hole from directly flowing out of the cooking cavity through the exhaust channel 400; in another specific embodiment, an air inlet hole is provided on the steaming plate 270 to form an air inlet channel, and the air inlet hole is staggered with the exhaust channel 400 to prevent the steam flowing out of the air inlet hole from directly flowing out of the cooking cavity through the exhaust channel 400.

[0060] In some embodiments of the present invention, the electric steamer is also provided with an air intake channel for supplying steam into the cooking cavity 210, the air intake channel has an air inlet port connected to the cooking cavity, the end of the exhaust channel 400 away from the air outlet is an air inlet end 410, and the top end of the air inlet port is not lower than the air inlet end 410 in the vertical direction.

[0061] In this way, it is possible to prevent some steam entering the cooking cavity from the air inlet from being directly discharged from the air inlet end 410, thereby achieving the effect of first discharging cold air without the steam flowing out, and allowing the steam entering the cooking cavity to rise a longer distance, ensuring that the steam first goes up, then down, and then up again, thereby extending the steam's residence time in the cooking cavity. In addition, for an electric steamer with an independent air inlet channel, this will also make the height of the air inlet higher than the partition 230 by a certain distance, thereby preventing the soup dripping from the cooking cavity from flowing into the water storage cavity 110 through the air inlet and being heated by the steam generating unit 111 to cause taste crosstalk.

[0062] Furthermore, the air inlet is an air inlet 241 at the top of the independent air inlet channel 240, and the height of the top of the air inlet 241 in the vertical direction is less than 2 / 3 of the height of the cooking cavity, such as 1 / 2, 5 / 12, 1 / 3, 1 / 4, etc., so as to reduce the residence time of steam in the independent air inlet channel 240 and avoid the formation of more condensed water in the channel.

[0063] It should be noted that the above embodiments do not mean that the present invention excludes other forms such as setting the air inlet lower than the air inlet end or higher than 2 / 3 of the height of the cooking cavity.

[0064] Optionally, the air inlet is composed of a plurality of adjacent small holes to further increase the flow rate of the steam so that the steam can flow into the cooking cavity with greater force.

[0065] In some embodiments of the present invention, the end of the exhaust channel 400 away from the air outlet 220 is the air inlet end 410, and the distance between the lower edge of the air inlet end 410 and the bottom end of the steamer body 201 is not less than 3 mm and not more than 2 / 3 of the height of the cooking cavity. It is understood that, according to the needs of actual products, the distance can be 5 mm, 8 mm, 10 mm, 15 mm, 20 mm, and can be 1 / 2, 5 / 12, 1 / 3, 1 / 4 of the height of the cooking cavity, etc.

[0066] Setting the distance between the lower edge of the air inlet end 410 and the bottom end of the steamer body within the above range can achieve a better cold air discharge effect, which is convenient for quickly discharging cold air and for emptying the cold air in the cooking cavity. If the distance between the lower edge of the air inlet end 410 and the bottom end of the steamer is less than 3 mm, when the steamer body 201 is placed on the steaming plate 270, the distance between the air inlet end 410 and the steamer placement surface will be too small, and the air in the cooking cavity will not easily enter the exhaust channel 400 through the air inlet end 410, which will lead to slow discharge of cold air in the early stage of cooking, which is not conducive to the rapid filling of the cooking cavity with steam; and if the distance between the lower edge of the air inlet end 410 and the bottom end of the steamer body is greater than 2 / 3 of the height of the cooking cavity, the position of the air inlet end 410 will be too high, although it is convenient for cold air to enter the exhaust channel, it will lead to insufficient discharge of cold air, which is not conducive to improving cooking efficiency.

[0067] It should be noted that the present invention does not specifically limit the height of the cooking cavity. When the steamer assembly 200 is a one-layer structure, the height of the cooking cavity is the height of the cooking cavity formed in the steaming cover, for example, the height between the bottom end of the side cover plate of the steaming cover 260 and the top cover plate; when the steamer assembly 200 is a two-layer or multi-layer structure, and the spaces in each layer are interconnected to form a cooking cavity, the height of the cooking cavity is the height of the entire cooking cavity formed, for example, the height between the bottom end of the steaming rack 250 and the top cover plate of the steaming cover 260; when the steamer assembly 200 is a two-layer or multi-layer structure, and the spaces in each layer are independent of each other and each forms a separate cooking cavity, the height of the cooking cavity is the height of the separate cooking cavity formed, for example, the height between the bottom end of the side cover plate of the steaming cover 260 and the top cover plate, or the height between the bottom end of the steaming rack 250 and the partition 230.

[0068] In some alternative embodiments of the present invention, the steaming plate 270 is provided with an avoidance hole corresponding to the air inlet end 410. Such a configuration allows cold air, steam, etc. to pass through the gap between the air inlet end 410 and the avoidance hole or pass through the steaming plate and enter the exhaust channel 400 from below the steaming plate, thereby making the distance between the lower edge of the air inlet end 410 and the bottom end of the steamer body 201 less than 3 mm or even lower than the bottom end of the steamer body 201, so that even if there is a manufacturing error in the size of the lower edge of the air inlet end 410, it can still be used normally.

[0069] In some embodiments of the present invention, the ratio of the distance between the lowest point of the air outlet 220 and the lower edge of the air inlet end 410 to the height of the cooking cavity is not less than 0.2. If the above ratio is less than 0.2, the exhaust distance of the steam will be too short. Since the air outlet 220 is connected to the colder space outside, the steam near the air outlet 220 in the exhaust channel 400 will lower its temperature after exchanging with the outside. Too short an exhaust distance will make the temperature of the steam in the entire exhaust channel relatively low, which is not conducive to improving the cooking efficiency. By making the above ratio not less than 0.2, such as 0.25, 0.3, 0.35, 0.4, 0.5, 0.6, 0.7, 0.8, etc., it can be ensured that the steam has a longer exhaust distance. Even if the temperature of a part of the steam in the upper part of the exhaust channel 400 is reduced due to heat exchange, the remaining part of the steam can maintain a relatively high temperature, thereby playing a certain role in heat preservation of the cooking cavity and further improving the cooking efficiency.

[0070] Preferably, the distance between the lower edge of the air inlet end and the bottom end of the steamer body is not less than 10 mm, and the ratio of the distance between the lowest point of the air outlet and the lower edge of the air inlet end to the height of the cooking cavity is not less than 0.5. Such a setting can balance the discharge of cold air and steam, so that the exhaust channel 400 can have a certain exhaust distance without causing difficulty in exhausting cold air from the cooking cavity in the early stage of cooking.

[0071] In some embodiments of the present invention, reference Figure 2 and Figure 3 The steamer body 201 includes a steaming cover 260, and the steaming cover 260 includes a top cover plate 261, a side cover plate 263, and a transition section 262 connecting the top cover plate 261 and the side cover plate 263, and at least part of the air outlet 220 is arranged in the transition section 262.

[0072] Specifically, the top cover plate 261 is arranged on the top of the steaming cover 260, and a handle is generally provided on it. The side cover plate 263 is arranged on the side of the steaming cover 260 and abuts against the steaming plate 270. The transition section 262 is located between the two, and it can be an arc-shaped structure or an inclined plate-shaped structure, which is not specifically limited here.

[0073] The transition section 262 is relatively high and close to the top of the cooking cavity. The air outlet 220 is arranged here to form a longer exhaust channel, thereby increasing the residence time of the steam in the cooking cavity. In addition, the exhaust channel formed in this way does not have too much free space at the upper end. After the steam flows to the upper end of the exhaust channel 400, it can be directly discharged from the air outlet 220, avoiding the accumulation of steam at the upper end of the exhaust channel 400 to generate more condensed water and affect the cooking of the food. In addition, arranging the air outlet 220 in the transition section can also make the exhaust direction biased upward, avoiding the lateral exhaust from spraying steam toward the user or causing damage to other surrounding objects.

[0074] Optionally, the air inlet 241 of the independent air inlet channel 240 is arranged corresponding to the transition section 262 to guide the steam rushing up to the vicinity of the top cover plate into the cooking cavity to prevent the steam recoil from affecting the subsequent steam entering the cooking cavity.

[0075] In some embodiments of the present invention, the steamer body 201 is provided with a protrusion 280 protruding away from the cooking cavity, the air outlet 220 is provided in the protrusion 280, and the exhaust passage 400 is at least partially located in the protrusion 280. The exhaust passage 400 formed in this way does not occupy the space in the cooking cavity, so that the user can place more food in the cooking cavity, thereby improving the user's use experience.

[0076] In a specific embodiment, referring to Figure 8 The side wall of the steaming rack 250 is provided with a protrusion 280, and the exhaust channel 400 is formed between the air outlet baffle 300 and the protrusion 280. Optionally, the air outlet baffle 300 or the protrusion 280 and the steamer 200 are detachably arranged to facilitate removal and cleaning of the exhaust channel 400.

[0077] Of course, the exhaust channel 400 may also be in other forms, for example, Figure 4, the projection of the air outlet baffle 300 on the horizontal plane falls within the projection range of the steamer body on the horizontal plane, that is, the air outlet baffle 300 protrudes toward the cooking cavity to divide the exhaust channel 400 in the cooking cavity. It can be understood that the steamer body can be provided with both the outwardly protruding portion 280 and the inwardly protruding air outlet baffle 300, which is not limited here.

[0078] In some embodiments of the present invention, the cross section of the steamer body 201 is configured as a polygon, and the air outlet 220 is provided on at least one side or at least one corner of the polygon.

[0079] Specifically, refer to Figure 4 The cross section of the steaming cover 260 is configured as a polygon, and an air outlet 220 is provided on at least one side or at least one corner of the steaming cover 260, or, Figure 6 and Figure 7 The cross section of the steaming rack 250 is configured as a polygon, and an air outlet 220 is provided on at least one side or at least one corner of the steaming rack 250 .

[0080] For the polygonal steamer body, since the bowls and plates used to hold food are generally round, there is generally a large space at the corners. The air outlet 220 is arranged here to ensure the consistency of the appearance of the steamer and improve the space utilization rate in the steamer. At the same time, it can also reduce the interference of the exhaust channel 400 on the food container in the steamer, so that a larger volume of food containers can be placed in the steamer to cook more food.

[0081] It is to be understood that the present invention is described by some embodiments, and it is known to those skilled in the art that various changes or equivalent substitutions may be made to these features and embodiments without departing from the spirit and scope of the present invention. In addition, under the teachings of the present invention, these features and embodiments may be modified to adapt to specific circumstances and materials without departing from the spirit and scope of the present invention. Therefore, the present invention is not limited by the specific embodiments disclosed herein, and all embodiments falling within the scope of the claims of this application are within the scope of protection of the present invention.

Claims

1. An electric steamer with uniform heating, comprising a base and a steamer assembly placed above the base, wherein a cooking cavity is provided in the steamer assembly, characterized in that: The steamer assembly includes at least one steaming plate and a steamer main body placed on the steaming plate. The steamer main body is provided with an air outlet and an exhaust channel extending from the air outlet to the steaming plate. The exhaust channel connects the cooking cavity and the air outlet so that the steam in the cooking cavity is discharged from the air outlet through the exhaust channel.

2. The electric steamer with uniform heating according to claim 1, characterized in that: An air outlet baffle is arranged on the steamer main body corresponding to the air outlet hole, and the air outlet baffle and the steamer main body are enclosed to form the exhaust channel.

3. The electric steamer with uniform heating according to claim 2, characterized in that: The air outlet baffle has a side plate, which is connected to the inner wall of the steamer body to form the exhaust channel; or, the air outlet baffle includes a side plate and a top plate located at the upper end of the side plate, and the side plate and the top plate are connected to the inner wall of the steamer body to form the exhaust channel.

4. The electric steamer with uniform heating according to claim 1, characterized in that: The electric steamer is also provided with an air inlet channel for supplying steam into the cooking cavity, and the exhaust channel is located on the other side of the electric steamer opposite to the side where the air inlet channel is provided, or the exhaust channel and the air inlet channel are staggered.

5. The electric steamer with uniform heating according to claim 4, characterized in that: The air inlet channel is an independent air inlet channel arranged on the steamer assembly. The base is provided with an evaporation chamber communicated with the independent air inlet channel, and a heating element for heating the evaporation chamber to generate steam. The cross-sectional area of ​​the independent air inlet channel is smaller than the cross-sectional area of ​​the evaporation chamber.

6. The electric steamer with uniform heating according to claim 1, characterized in that: The electric steamer is also provided with an air intake channel for supplying steam into the cooking cavity, the air intake channel has an air inlet port connected to the cooking cavity, the end of the exhaust channel away from the air outlet is the air intake end, and the top of the air inlet port is not lower than the air intake end in the vertical direction.

7. The electric steamer with uniform heating according to claim 1, characterized in that: The end of the exhaust channel away from the air outlet is the air inlet end; the distance between the lower edge of the air inlet end and the bottom end of the steamer body is not less than 3mm and not more than 2 / 3 of the height of the cooking cavity, or the steaming plate is provided with an avoidance hole corresponding to the air inlet end.

8. The electric steamer with uniform heating according to claim 1, characterized in that: The steamer body comprises a steaming cover, which comprises a top cover plate, a side cover plate, and a transition section connecting the top cover plate and the side cover plate, and at least part of the air outlet holes are arranged in the transition section.

9. The electric steamer with uniform heating according to claim 1, characterized in that: The steamer body is provided with a protrusion protruding away from the cooking cavity, the air outlet is provided in the protrusion, and the exhaust channel is at least partially located in the protrusion; or, the projection of the exhaust channel on the horizontal plane falls within the range of the projection of the steamer body on the horizontal plane.

10. The electric steamer with uniform heating according to claim 1, characterized in that: The cross section of the steamer body is configured as a polygon, and the air outlet is provided on at least one side or at least one corner of the polygon.

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