Electric steamer

Abstract

The invention relates to an electric steamer which comprises a machine base, a steam cavity formed in the machine base, a steamer body detachably arranged on the machine base, a steam system communicating with the steam cavity and providing steam for the steam cavity, and a hot air system arranged on the machine base, communicating with the steam cavity and providing high-temperature heat flow for the steam cavity. When the steamer is arranged on the machine base, an inner cavity of the steamer is suitable for being communicated with the steam cavity. When the steamer is arranged on the machine base and communicated with the steam cavity, the steam system stops working, and the hot air system works, the electric steamer is suitable for being in a drying state, and high-temperature airflow generated by the hot air system flows into the steam cavity and then flows into an inner cavity of the steamer. By arranging the hot air system, high-temperature airflow can be introduced into the steamer to dry food after the food is steamed, so that the taste of the food is better, and the use experience of a user is improved.

Description

Technical Field

[0001] The present invention relates to the field of kitchen appliances, and particularly to an electric steamer. Background Art

[0002] Traditional electric steamers generally include a steamer main body and multiple steaming grids. The steamer main body is adapted to generate high-temperature steam and introduce it into the steaming grids, and the multiple steaming grids are adapted to be stacked on the steamer main body. Stacking the multiple steaming grids on the steamer main body can cook a large amount of food at the same time. However, since the high-temperature steam is transferred layer by layer from bottom to top, not only is the transfer speed slow during the transfer process, but also the heat loss is relatively serious, resulting in low overall heating efficiency of the electric steamer, slow cooking speed, and after cooking, the steaming grid at the top is also prone to generating condensed water due to the temperature drop. These condensed water droplets falling on the food surface will seriously affect the food taste, making the user experience poor. Summary of the Invention

[0003] The present application provides an electric steamer to solve the technical problems of poor steaming effect and poor user experience of existing electric steamers.

[0004] To solve the above technical problems, the present invention provides an electric steamer, including: a base, provided with a steam chamber inside; a steamer, detachably disposed on the base, when the steamer is disposed on the base, the inner cavity of the steamer is communicated with the steam chamber; a steam system, disposed on the base, the steam system is communicated with the steam chamber and supplies steam to the steam chamber; a hot air system, disposed on the base, the hot air system is communicated with the steam chamber and supplies high-temperature air flow to the steam chamber. The electric steamer has a drying state: the steamer is disposed on the base, the inner cavity of the steamer is communicated with the steam chamber, the steam system stops working, and the hot air system works to supply high-temperature air flow to the steam chamber and flow into the inner cavity of the steamer. By adding the hot air system on the basis of the traditional electric steamer, that is, supplying high-temperature air flow to the steam chamber through the hot air system, it can be realized that after the food steaming is completed, high-temperature air flow is introduced into the steamer to dry the food, which can improve the cooking effect of the food, make the food taste better, and thus improve the user experience.

[0005] In an optional embodiment, the electric steamer has a high-temperature steaming and baking state: the steamer is disposed on the base, the inner cavity of the steamer is communicated with the steam chamber, both the steam system and the hot air system work, and high-temperature steam is formed in the steam chamber and flows into the inner cavity of the steamer. By reheating the steam in the steam chamber and then introducing the heated high-temperature steam into the steamer to heat the food, the steaming efficiency of the food can be greatly improved.

[0006] In an alternative embodiment, the electric steam cooker has a conventional steaming and baking state: the steamer is arranged on the base, the inner cavity of the steamer is communicated with the steam cavity, the hot air system stops working, and the steam system works to supply steam to the steam cavity and flow into the inner cavity of the steamer. The conventional steaming and baking state can be used for steaming special foods, and the practicability and applicability of the product can be further improved by setting the conventional steaming and baking state.

[0007] In an alternative embodiment, the hot air system includes a hot air cavity, a hot air fan and a heating tube arranged in the hot air cavity, and the hot air cavity is communicated with the steam cavity. By heating the air flow in the hot air cavity through the heating tube and blowing the heated air flow into the steam cavity through the hot air fan, it is possible to supply high-temperature air flow to the steam cavity to heat the steam in the steam cavity, thereby improving the steaming and baking efficiency; at the same time, when there is no steam in the steam cavity, introducing high-temperature air can also make the high-temperature air enter the steamer to dry the steamed food, thereby improving the taste of the food.

[0008] In an alternative embodiment, the hot air cavity is a concave structure with an opening facing the steam cavity, and the opening of the hot air cavity is communicated with the steam cavity. Thus, under the action of the hot air fan, the high-temperature air flow in the hot air cavity can quickly enter the steam cavity through the opening, effectively improving the heating efficiency.

[0009] In an alternative embodiment, the hot air system further includes a motor drivingly connected to the hot air fan. A heat dissipation cavity is arranged outside the hot air cavity, the motor is arranged in the heat dissipation cavity, and a heat dissipation fan drivingly connected to the motor is arranged in the heat dissipation cavity. The heat dissipation fan can drive the external cold air to flow in the heat dissipation cavity, thereby taking away the heat of electrical components such as the motor, effectively improving the service life of the product and increasing the practicability of the product.

[0010] In an alternative embodiment, the steam system includes a water tank, a water pump and a steam generator connected in sequence through pipelines. The steam outlet of the steam generator is communicated with the steam cavity. The water tank is detachably arranged on the upper part of the base, and the steam generator is arranged on the lower part of the base and below the steam cavity. By detachably arranging the water tank on the upper part of the base, it is not only convenient to observe the water usage of the water tank, but also convenient for disassembling, assembling, adding water and cleaning the water tank; at the same time, arranging the steam generator below the steam cavity can effectively prevent the steam at the steam outlet from carrying a large amount of water into the steam cavity together, so as to ensure that there is no water accumulation in the steam cavity and effectively improve the cleanliness of the product.

[0011] In an alternative embodiment, there are multiple steamers, and the base is provided with a plurality of supports that match the steamers, and the steamers are placed on the corresponding supports. Different from the traditional electric steamer where the food steamers are stacked, when the user needs to take out the food in the lower steamer, they need to remove the upper steamer first. In this application, the multiple steamers have no stacking relationship and are directly placed on the corresponding supports of the base. It is possible to take only the one needed, which greatly improves the user experience.

[0012] In an alternative embodiment, there are multiple steamers, and each of the multiple steamers includes a pot body and a pot lid. The pot body and the pot lid enclose an inner cavity of the steamer for placing food. Each steamer is enclosed by the pot body and the pot lid to form an inner cavity for placing food, which can prevent the flavors of the multiple steamers from mixing during cooking and further improve the user experience.

[0013] In an alternative embodiment, there are multiple steamers, and the base is provided with a plurality of steam pipes corresponding to the steamers. The multiple steam pipes are all connected to the steam cavity, and control valves are provided on the multiple steam pipes. When the steamer is placed on the base, the steamer is connected to the steam cavity through the corresponding steam pipe. By providing the control valves on the steam pipes, it is possible to control the size of the steam flow entering the steamer or close it, so as to match the steam characteristics of various foods and achieve a better cooking effect.

[0014] In an alternative embodiment, the hot air system is provided on one side of the steam cavity, and the steamer is provided on the other side of the steam cavity. There is a steam pipe communicating with the steam cavity on the other side of the steam cavity. When the steamer is installed on the base, the steam pipe is connected to the inner cavity of the steamer. By arranging the hot air system and the steamer on both sides of the steam cavity respectively, the high-temperature air flow flowing into the steam cavity from the hot air system can be in the same direction as the high-temperature steam flow flowing from the steam cavity into the steamer, so that the high-temperature steam can efficiently enter the steamer, and the purpose of improving the steam effect can be achieved; at the same time, the relative arrangement of the hot air system and the steamer can make the center of gravity of the entire electric steamer product close to the middle, and the appearance is more symmetrical and beautiful.

[0015] In an alternative embodiment, a wastewater tank is provided below the steamer, and the wastewater tank is detachably provided at the bottom of the base. The wastewater tank can collect the condensed water of the steamer, preventing the condensed water from flowing onto the placement table, thus effectively improving the user experience.

[0016] Compared with the prior art, the beneficial effects of this application are:

[0017] This application adds a hot air system to the basis of a traditional electric steamer. That is, high-temperature air is supplied to the steam cavity through the hot air system. After the food steaming is completed, high-temperature air can be introduced into the steamer to dry the food, making the taste of the food better and significantly improving the food cooking effect and user experience. At the same time, when steaming food, high-temperature air is supplied to the steam cavity through the hot air system to reheat the steam in the steam cavity, and then the heated high-temperature steam is introduced into the steamer to heat the food, greatly improving the steaming effect of the food. In addition, compared with the stacking of food steamers in a traditional electric steamer, in this application, multiple steamers have no stacking relationship and are directly placed on the corresponding supports on the machine base, so that only the one needed can be taken. At the same time, each steamer is surrounded by a pot body and a pot lid to form an inner cavity for placing food, which can prevent the flavors of multiple steamers from mixing with each other during the cooking process and greatly improve the user experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 is an overall structural schematic diagram of an electric steamer of the present invention.

[0019] Figure 2 is an exploded structural schematic diagram of an electric steamer of the present invention.

[0020] Figure 3 is an overall cross-sectional view of an electric steamer of the present invention.

[0021] Figure 4 is a side cross-sectional view of an electric steamer of the present invention.

[0022] Figure 5 is a process schematic diagram of high-temperature steaming and baking of an electric steamer of the present invention.

[0023] Figure 6 is a process schematic diagram of ordinary steaming and baking of an electric steamer of the present invention.

[0024] Figure 7 is a module schematic diagram of an electric steamer of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0025] The following description is used to disclose the present invention so that those skilled in the art can implement the present invention. The preferred embodiments described below are only examples, and those skilled in the art can think of other obvious variations. The basic principles defined in the following description can be applied to other implementation schemes, variant schemes, improvement schemes, equivalent schemes, and other technical schemes that do not depart from the spirit and scope of the present invention.

[0026] It should be noted that the terms used herein are for the purpose of describing specific embodiments only and are not intended to limit the exemplary embodiments according to the present application. As used herein, unless the context clearly dictates otherwise, the singular forms are also intended to include the plural forms. In addition, it should be understood that when the terms "comprise" and / or "include" are used in this specification, they specify the presence of the features, steps, operations, devices, components, and / or combinations thereof.

[0027] Unless otherwise specifically stated, the relative arrangements of the components and steps, numerical expressions, and numerical values set forth in these embodiments do not limit the scope of the present invention. At the same time, it should be understood that, for the sake of convenience of description, the dimensions of the various parts shown in the drawings are not drawn in actual proportional relationships. Technologies, methods, and devices known to those of ordinary skill in the relevant art may not be discussed in detail, but where appropriate, such technologies, methods, and devices should be regarded as part of the authorized specification. In all the examples shown and discussed herein, any specific values should be construed as merely exemplary and not as a limitation. Therefore, other examples of the exemplary embodiments may have different values. It should be noted that like reference numerals and letters denote like items in the following drawings, and thus, once an item is defined in one drawing, further discussion thereof is not required in subsequent drawings.

[0028] In the description of the present invention, it should be understood that the orientation or positional relationships indicated by orientation words such as "front, rear, upper, lower, left, right", "lateral, vertical, perpendicular, horizontal", and "top, bottom" are generally based on the orientation or positional relationships shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description. Without contrary description, these orientation words do not indicate and imply that the device or element referred to must have a specific orientation or be constructed and operated in a specific orientation, and thus should not be construed as limiting the protection scope of the present invention; the orientation words "inner, outer" refer to the inside and outside relative to the contour of each component itself.

[0029] And for ease of description, spatial relative terms such as "above", "over", "on the upper surface", "upper" etc. can be used here to describe the spatial positional relationship of a device or feature shown in the figure with other devices or features. It should be understood that spatial relative terms are intended to encompass different orientations in use or operation in addition to the orientation depicted in the figure. For example, if the device in the figure is inverted, a device described as "above" or "over" other devices or structures will then be positioned "below" or "under" other devices or structures. Thus, the exemplary term "above" can include both the orientations of "above" and "below". The device can also be positioned in other different ways (rotated 90 degrees or in other orientations), and the corresponding explanations for the spatial relative descriptions used here will be made accordingly.

[0030] In addition, it should be noted that the term "a" should be understood as "at least one" or "one or more". That is, in one embodiment, the number of an element can be one, while in other embodiments, the number of the element can be one or more. The term "a" cannot be understood as a limitation on the quantity. And using words such as "first", "second" etc. to limit components is only for the convenience of differentiating the corresponding components. Without additional declaration, the above words have no special meaning, and thus cannot be understood as a limitation on the protection scope of the present invention.

[0031] Appendix Figures 1 to 7As shown in the figure, it is a schematic diagram of an electric steamer provided by the present invention. The electric steamer includes a base 10 and a steamer 20 detachably disposed on the base 10. A steam chamber 11 communicating with the inner cavity of the steamer 20 and a steam system 30 communicating with the steam chamber 11 are provided inside the base 10. The steam system 30 is adapted to generate steam and introduce it into the steam chamber 11 and the inner cavity of the steamer 20. A hot air system 40 communicating with the steam chamber 11 is also provided inside the base 10. The hot air system 40 is adapted to generate a high-temperature heat flow and introduce it into the steam chamber 11 to reheat the steam in the steam chamber 11 to form a high-temperature steam flow. By adding the hot air system 40 to the traditional electric steamer, that is, supplying a high-temperature air flow into the steam chamber 11 through the hot air system 40 to reheat the steam in the steam chamber 11 to form high-temperature steam, the electric steamer can have a high-temperature steaming and baking state. The steamer 20 of the electric steamer is disposed on the base 10. When both the steam system 30 and the hot air system 40 of the electric steamer are working, the electric steamer is adapted to be in a high-temperature steaming and baking state. The high-temperature steam formed in the steam chamber 11 is adapted to flow into the inner cavity of the steamer 20 to cook the food in the steamer. By reheating the steam in the steam chamber 11 with the high-temperature heat flow generated by the hot air system 40 and then introducing the heated high-temperature steam into the steamer 20 to heat the food, the steaming efficiency of the food can be greatly improved.

[0032] In an alternative embodiment, a control module is further provided inside the base 10 of the electric steamer. The control module is adapted to be electrically connected to the hot air system 40 and the steam system 30 respectively, and the control module is adapted to independently control the operation of the hot air system 40 and the steam system 30 respectively. As Figure 5 shown, in the electric steamer, by independently controlling the operation of the hot air system 40 and the steam system 30 respectively through the control module, the electric steamer can have a drying state. That is, when the steaming of the food is completed and the steamer 20 is still disposed on the base 10 and the steam system 30 stops working, since the inner cavity of the steamer 20 is connected to the steam chamber 11, continuing to operate the hot air system 40 will cause the high-temperature heat flow generated by the hot air system 40 to enter the steam chamber 11 and then flow into the inner cavity of the steamer 20 to dry the food in the steamer 20. By introducing a high-temperature air flow into the steamer 20 through the hot air system 40 to dry the food, the cooking effect of the food can be improved, making the taste of the food better, thereby enhancing the user experience.

[0033] In addition, as Figure 6As shown, by the control module, the hot air system 40 and the steam system 30 are independently controlled to operate respectively, and the electric steamer can also be in a conventional steaming and baking state. When the steamer is placed on the machine base, the inner cavity of the steamer is communicated with the steam cavity 11. When the hot air system stops working and the steam system 30 works, the electric steamer is suitable for being in the conventional steaming and baking state. The steam generated by the working of the steam system 30 is suitable for being introduced into the steam cavity 11 and flowing into the inner cavity of the steamer 20. The conventional steaming and baking state can be used for steaming special foods, and by setting the conventional steaming and baking state, the practicability and applicability of the product can be further improved.

[0034] As Figure 3 and Figure 4 As shown, the hot air system 40 includes a hot air cavity 41, a hot air fan 42 and a heating tube 43 arranged in the hot air cavity 41. The hot air cavity 41 is communicated with the steam cavity 11. The heating tube 43 is suitable for heating the air in the hot air cavity 41, and the hot air fan 42 is suitable for driving the heated air to flow to form a high-temperature hot air flow. In the electric steamer, by heating the air flow in the hot air cavity 41 with the heating tube 43 and blowing the heated air flow into the steam cavity 11 through the hot air fan 42, high-temperature air flow can be supplied to the steam cavity 11 to heat the steam in the steam cavity 11, thereby improving the steaming and baking efficiency; at the same time, when there is no steam in the steam cavity 11, high-temperature air is introduced, and the high-temperature air can also enter the steamer 20 to dry the steamed food, thereby improving the taste of the food.

[0035] As Figure 3 As shown, the hot air cavity 41 is a concave structure with an opening facing the steam cavity 11, and the opening of the hot air cavity 41 is communicated with the steam cavity 11. Thus, under the action of the hot air fan 42, the high-temperature air flow in the hot air cavity 41 can quickly enter the steam cavity 11 through the opening, effectively improving the heating efficiency.

[0036] As Figure 3 As shown, the hot air system 40 further includes a motor 44 drivingly connected to the hot air fan 42. A heat dissipation cavity 45 is arranged outside the hot air cavity 41. The motor 44 is arranged in the heat dissipation cavity 45. A heat dissipation fan 46 drivingly connected to the motor 44 is arranged in the heat dissipation cavity 45. The heat dissipation fan 46 is suitable for driving the cold air in the heat dissipation cavity 45 to flow to form a heat dissipation cold air flow. In the electric steamer, by driving the external cold air to flow in the heat dissipation cavity 45 through the heat dissipation fan 46 to form a heat dissipation cold air flow, the heat of electrical components such as the motor 44 can be taken away, effectively improving the service life of the product and increasing the practicability of the product.

[0037] As Figure 3 and Figure 4As shown, the steam system 30 includes a water tank 31, a water pump 32, and a steam generator 33 that are connected in sequence through pipelines. The water tank 31 is adapted to be detachably disposed on the upper part of the machine base 10. The steam generator 33 is adapted to be disposed on the lower part of the machine base 10 and is located below the steam chamber 11. The steam outlet of the steam generator 33 is adapted to be connected to the steam chamber 11. By detachably disposing the water tank 31 on the upper part of the machine base 10, it is not only convenient to observe the water usage of the water tank 10, but also convenient for disassembling, assembling, adding water, and cleaning the water tank 10. At the same time, by disposing the steam generator 33 below the steam chamber 11, it can effectively prevent a large amount of water from being carried by the steam at the steam outlet and entering the steam chamber 11, thereby ensuring that there is no accumulated water in the steam chamber 11 and effectively improving the cleanliness of the product.

[0038] As Figures 1 to 3 shown, there are multiple steamers 20. The machine base 10 is provided with multiple supports 12 that match the steamers 20. The steamers 20 are adapted to be placed on the corresponding supports 12. Compared with the traditional electric steamer where the food steamers are stacked, when the user needs to take the food in the lower steamer, they need to remove the upper steamer first. Different from this, in this application, by separately placing the multiple steamers 20 on the corresponding supports 12, the multiple steamers 20 have no stacking relationship and are directly placed on the corresponding supports 12 of the machine base 10. It can achieve taking only the one needed, greatly improving the user experience.

[0039] As Figures 1 to 3 shown, each of the multiple steamers 20 includes a pot body 21 and a pot lid 22. The pot body 21 and the pot lid 22 are adapted to enclose an inner cavity of the steamer 20 for placing food. In the electric steamer, each steamer 20 is enclosed by the pot body 21 and the pot lid 22 to form an inner cavity for placing food, which can prevent the multiple steamers 20 from smelling each other during the cooking process and further improve the user experience.

[0040] As Figure 3 shown, the machine base 10 is provided with multiple steam pipes 13 corresponding to the steamers 20. The multiple steam pipes 13 are all connected to the steam chamber 11. Control valves are provided on the multiple steam pipes 11. When the steamer 20 is disposed on the machine base, the steamer 20 is adapted to be connected to the steam chamber 11 through the corresponding steam pipe 13. By providing the control valves on the steam pipes 13, the size or closing of the steam flow rate entering the steamer 20 can be controlled, so as to match the steam characteristics of various foods and achieve a better cooking effect.

[0041] As Figure 3As shown, the hot air system 40 is provided on one side of the steam chamber 11, and the steamer 20 is provided on the other side of the steam chamber 11. A steam pipe 13 communicating with the steam chamber 11 is provided on the other side of the steam chamber. When the steamer 20 is installed on the machine base 10, the steam pipe 13 is adapted to communicate with the inner cavity of the steamer 20. By providing the hot air system 40 and the steamer 20 on both sides of the steam chamber 11 respectively, the high-temperature air flow flowing into the steam chamber 11 from the hot air system 40 can be in the same direction as the high-temperature steam flow flowing from the steam chamber 11 into the steamer 20, so that the high-temperature steam can efficiently enter the steamer 20, thereby achieving the purpose of improving the steam effect. At the same time, the relative arrangement of the hot air system 40 and the steamer 20 can make the center of gravity of the whole electric steamer product close to the middle, and the appearance is more symmetrical and beautiful.

[0042] As Figures 1 to 3 As shown, a wastewater tank 50 is detachably provided at the bottom of the machine base 10. The wastewater tank 50 is located below the steamer 20 and is adapted to collect the condensed water generated during the cooking of the electric steamer. By collecting the condensed water generated by the electric steamer through the wastewater tank 50, it is possible to prevent the condensed water from flowing onto the placement table, thereby effectively improving the user experience.

[0043] The above content is a further detailed description of the present invention in combination with specific preferred embodiments, and the purpose of the present invention has been completely and effectively achieved. Those skilled in the art should understand that the embodiments of the present invention described above and shown in the drawings are only examples and do not limit the present invention. For those of ordinary skill in the technical field to which the present invention belongs, without departing from the premise of the present invention, several simple deductions or substitutions can still be made, which should all be regarded as belonging to the scope of patent protection determined by the claims submitted for the present invention.

Claims

1. An electric steam cooker, characterized in that, it comprises: a base with a steam chamber provided therein; a steamer detachably disposed on the base. When the steamer is disposed on the base, the inner cavity of the steamer communicates with the steam chamber; a steam system disposed on the base, the steam system communicates with the steam chamber and supplies steam to the steam chamber; a hot air system disposed on the base, the hot air system communicates with the steam chamber and supplies high-temperature air flow to the steam chamber; the electric steam cooker has a drying state: the steamer is disposed on the base, the inner cavity of the steamer communicates with the steam chamber, the steam system stops working, and the hot air system works to supply high-temperature air flow to the steam chamber and flow into the inner cavity of the steamer.

2. The electric steam cooker according to claim 1, characterized in that, the electric steam cooker has a high-temperature steaming and baking state: the steamer is disposed on the base, the inner cavity of the steamer communicates with the steam chamber, both the steam system and the hot air system work, and high-temperature steam is formed in the steam chamber and flows into the inner cavity of the steamer.

3. The electric steam cooker according to claim 1, characterized in that, the electric steam cooker has a conventional steaming and baking state: the steamer is disposed on the base, the inner cavity of the steamer communicates with the steam chamber, the hot air system stops working, and the steam system works to supply steam to the steam chamber and flow into the inner cavity of the steamer.

4. The electric steam cooker according to any one of claims 1-3, characterized in that, the hot air system includes a hot air chamber, a hot air fan and a heating tube disposed in the hot air chamber, and the hot air chamber communicates with the steam chamber.

5. The electric steam cooker according to claim 4, characterized in that, the hot air chamber is a concave structure with an opening facing the steam chamber, and the opening of the hot air chamber communicates with the steam chamber.

6. The electric steam cooker according to claim 4, characterized in that, the hot air system further includes a motor drivingly connected to the hot air fan. A heat dissipation chamber is provided outside the hot air chamber, the motor is disposed in the heat dissipation chamber, and a heat dissipation fan drivingly connected to the motor is provided in the heat dissipation chamber.

7. The electric steam cooker according to any one of claims 1-3, characterized in that, the steam system includes a water tank, a water pump and a steam generator connected in sequence through pipelines. The steam outlet of the steam generator communicates with the steam chamber. The water tank is detachably disposed on the upper part of the base, and the steam generator is disposed on the lower part of the base and is located below the steam chamber.

8. The electric steam cooker according to any one of claims 1-3, characterized in that, there are multiple steamers, and the base is provided with multiple supports matching the steamers, and the steamers are placed on the corresponding supports.

9. The electric steam cooker according to any one of claims 1-3, characterized in that, there are multiple steamers, and multiple steamers all include a pot body and a pot lid, and the pot body and the pot lid enclose the inner cavity of the steamer for placing food.

10. The electric steam cooker according to any one of claims 1-3, characterized in that, There are multiple steamers, and the machine base is provided with a plurality of steam pipes corresponding to the steamers. All of the plurality of steam pipes are communicated with the steam cavity, and control valves are provided on the plurality of steam pipes. When the steamer is arranged on the machine base, the steamer is connected to the steam cavity through the corresponding steam pipe.

11. The electric steamer according to any one of claims 1-3, characterized in that, The hot air system is arranged on one side of the steam cavity, and the steamer is arranged on the other side of the steam cavity. A steam pipe communicated with the steam cavity is arranged on the other side of the steam cavity. When the steamer is installed on the machine base, the steam pipe is communicated with the inner cavity of the steamer.

12. The electric steamer according to claim 11, characterized in that, A waste water tank is arranged below the steamer, and the waste water tank is detachably arranged at the bottom of the machine base.

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