Cooking equipment, control method and control device thereof and readable storage medium

Abstract

The invention provides cooking equipment, a control method and device thereof and a readable storage medium. The cooking equipment comprises an equipment main body, a pot body assembly and a spraying device, the pot body assembly is provided with a cooking cavity and a smoking generation cavity, the smoking generation cavity is communicated with the cooking cavity, and the spraying device is arranged on the equipment main body; and / or the spraying device is located on one side of the equipment body, the cooking equipment further comprises a flow guide part, the spraying device is communicated with the cooking cavity through the flow guide part, and the spraying device is used for spraying towards the cooking cavity.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking appliances, and more specifically, to a cooking appliance, a control method therefor, a control device therefor, and a readable storage medium. Background Art

[0002] In related technologies, an air fryer does not have a smoking function and a flue gas treatment function, cannot smoke food materials, and the flue gas generated after using the air fryer will affect the environment. Summary of the Invention

[0003] The present invention aims to solve at least one of the technical problems existing in the prior art or related technologies.

[0004] To this end, a first aspect of the present invention provides a cooking appliance.

[0005] A second aspect of the present invention provides a control method for a cooking appliance.

[0006] A third aspect of the present invention provides a control device for a cooking appliance.

[0007] A fourth aspect of the present invention provides a control device for a cooking appliance.

[0008] A fifth aspect of the present invention provides a readable storage medium.

[0009] A sixth aspect of the present invention provides a cooking appliance.

[0010] In view of this, a first aspect of the present invention provides a cooking appliance, including: a device main body, the device main body including a chamber with an opening and a heating device; a pot body assembly disposed in the chamber, the pot body assembly being provided with a cooking chamber and a smoking generating chamber, the smoking generating chamber communicating with the cooking chamber, and the heating device being configured to heat the smoking generating chamber; a spraying device communicating with the cooking chamber, the spraying device being configured to spray into the cooking chamber.

[0011] A cooking appliance provided by the present invention includes a device main body, a pot body assembly, and a spraying device.

[0012] The device main body includes a chamber with an opening and a heating device.

[0013] The pot body assembly is disposed in the chamber.

[0014] The device main body includes a heating device configured to heat the smoking generating chamber, wood chips being placed in the smoking generating chamber, and the heating device being operative to heat the wood chips, and the wood chips being carbonized and generating smoke under the action of high temperature to achieve the purpose of smoking food materials.

[0015] Specifically, the cooking chamber is configured to place food materials, and the food materials are cooked in the cooking chamber to meet usage requirements such as air-frying food materials, heating food materials, baking food materials, etc.

[0016] Among them, the smoking chamber is communicated with the cooking chamber, and the heating device heats the smoking chamber, causing the wood chips to undergo high-temperature carbonization and emit smoke. The smoke can flow into the cooking chamber to smoke the food ingredients.

[0017] Specifically, place the food ingredients in the cooking chamber and place the wood chips in the smoking chamber. After the food ingredients are baked, the smoke generated in the smoking chamber can be discharged into the cooking chamber to smoke the food ingredients in the cooking chamber, thereby enhancing the flavor of the food ingredients, enriching the usage functions of the cooking device, enabling the cooking device to have conventional cooking modes (such as air frying mode, baking mode), and also having a smoking mode, meeting the diverse usage needs of users, and improving the usage performance and market competitiveness of the product.

[0018] Furthermore, wood chips are placed in the smoking chamber. The temperature required for the carbonization of the wood chips is between 260°C and 400°C. Therefore, the cooking chamber and the smoking chamber are two relatively independent chambers, which can separate the grease generated during cooking from the smoking chamber. In this way, it is possible to prevent the grease from entering the smoking chamber and decomposing and smoking under high-temperature conditions, which may affect the user experience and the taste of the food. And because the weight of the wood chips is relatively low, separating the wood chips from the cooking chamber can prevent the circulating air flow in the cooking chamber from blowing away the wood chips, resulting in the inability of the wood chips to undergo high-temperature carbonization, and at the same time, it can avoid contaminating the food ingredients.

[0019] Furthermore, the cooking device further includes a spraying device, which is communicated with the cooking chamber, and the spraying device can spray into the cooking chamber when it works. When smoking the food ingredients or after the smoking of the food ingredients is completed, spraying into the cooking chamber through the spraying device, the smoke particles can be dissolved in the water mist, and the flavor substances of the smoke are more likely to adhere to the surface of the food ingredients under the action of water vapor, making the smoking flavor stronger and the edible taste of the food ingredients better. In addition, due to the action of steam, more smoke is dissolved in the misty water, so that more smoke is absorbed by the food ingredients. In this way, after cooking is completed, when the pot body assembly is opened, the amount of smoke overflowing will be reduced, reducing environmental pollution and being beneficial to improving the usage performance of the product.

[0020] According to the above cooking device of the present invention, the following additional technical features may also be provided:

[0021] In some embodiments, optionally, the spraying device is provided on the device main body; and / or the spraying device is located on one side of the device main body, and the cooking device further includes a guiding portion, and the spraying device and the cooking chamber are communicated through the guiding portion.

[0022] In this technical solution, the cooperation structure between the spraying device and the device main body is defined.

[0023] The position and quantity of the spraying device can be set pertinently according to the specific actual situation. For example, the spraying device is arranged on the equipment main body. For example, the spraying device is located on one side of the equipment main body. For example, the quantity of the spraying device is multiple. A part of the spraying devices are arranged on the equipment main body, and another part of the spraying devices are located on one side of the equipment main body.

[0024] When the spraying device is arranged on the equipment main body, the equipment main body serves as the installation carrier of the spraying device and has the function of fixing the spraying device. It can ensure the matching dimension between the spraying device and the cooking cavity, and can ensure the effectiveness and stability of the spraying device spraying into the cooking cavity.

[0025] When the spraying device is located on one side of the equipment main body, that is, the spraying device is located outside the equipment main body, the spraying device and the equipment main body are two relatively independent components. Whether to use the spraying device can be determined according to the actual situation, and liquid can be injected into the spraying device according to the actual situation, which is convenient for the cleaning and maintenance of the spraying device, and can ensure the hygiene and feasibility of the use of the cooking equipment. And because the spraying device and the equipment main body are relatively independent, the spraying device will not occupy the internal space of the equipment main body. In this way, while increasing the usage functions of the cooking equipment, the external dimension of the equipment main body will not be increased.

[0026] When the spraying device is located on one side of the equipment main body, the cooking equipment further includes a diversion part. The diversion part connects the spraying device and the cooking cavity, that is, the spraying device is communicated with the cooking cavity through the diversion part. The spraying device passes steam into the cooking cavity through the diversion part to meet the usage requirement of the spraying device spraying into the cooking cavity. For example, the diversion part includes a diversion pipe. One end of the diversion pipe is connected to the spraying device, and the other end of the diversion pipe is communicated with the cooking cavity. For another example, the diversion part includes a diversion joint. One end of the diversion joint is connected to the spraying device, and the other end of the diversion joint is communicated with the cooking cavity.

[0027] In some embodiments, optionally, when the spraying device is arranged on the equipment main body, at least a part of the spraying device is located above the pot body assembly.

[0028] In this technical solution, the matching structure between the spraying device and the equipment main body is defined. Specifically, at least a part of the spraying device is located above the pot body assembly, that is, the whole spraying device is located above the pot body assembly, or a part of the spraying device is located above the pot body assembly, another part of the spraying device is located on the side of the pot body assembly, or the first part of the spraying device is located above the pot body assembly, the second part of the spraying device is located on the side of the pot body assembly, and the third part of the spraying device is located at the bottom of the pot body assembly.

[0029] Regardless of where the spray device is located on the pot body assembly, the communication between the spray device and the cooking cavity can be ensured. That is, regardless of where the spray device is located on the pot body assembly, the spray nozzle of the spray device is in communication with the opening of the cooking cavity to meet the usage requirement of spraying into the cooking cavity from the spray nozzle.

[0030] In some embodiments, optionally, when the spray device is provided on the device body, a first opening is provided on the device body, and the liquid inlet portion of the spray device is exposed outside the device body through the first opening.

[0031] In this technical solution, a first opening is provided on the device body, the spray device includes a liquid inlet portion, and the liquid inlet portion is exposed outside the device body through the first opening. The user can supply liquid to the spray device through the liquid inlet portion to meet the spraying requirement of the spray device. Since the liquid inlet portion is exposed outside the device body, the user can directly open the liquid inlet portion to supply liquid to the spray device. This setting is convenient to operate and simplifies the difficulty of supplying liquid to the spray device.

[0032] Optionally, the liquid inlet portion of the spray device extends out of the device body through the first opening.

[0033] Optionally, the liquid inlet portion of the spray device is embedded in the device body, and the liquid inlet portion is smoothly transitioned with the surface where the first opening is located.

[0034] In some embodiments, optionally, when the spray device is located on one side of the device body, a part of the diversion portion is inside the device body and extends into the cooking cavity, and another part of the diversion portion extends out of the device body and is connected to the spray device.

[0035] In this technical solution, when the spray device is located on one side of the device body, that is, the spray device is located outside the device body, a part of the diversion portion is inside the device body and extends into the cooking cavity, and another part of the diversion portion extends out of the device body and is connected to the spray device to realize guiding the water mist of the spray device outside the device body into the cooking cavity. This structural setting realizes the independent setting of the spray device relative to the device body and can meet the usage requirement of the spray device spraying into the cooking cavity.

[0036] Specifically, the diversion portion includes a diversion pipe or a diversion groove, etc., and will not be listed one by one here.

[0037] In some embodiments, optionally, when the spray device is located on one side of the device body, the cooking device further includes a seal for sealing the connection between the diversion portion and the device body.

[0038] In this technical solution, the cooking device further includes a seal, which is used to seal the connection between the diversion part and the device main body to ensure the airtightness of the device main body and prevent the liquid or liquid-gas mixture in the device main body from leaking out through the connection between the device main body and the diversion part. Moreover, this setting can prevent dirt in the external environment from entering the cooking cavity through the connection between the device main body and the diversion part and contaminating the food ingredients.

[0039] In some embodiments, optionally, the spraying device includes: a liquid storage tank; a pump body; and a nozzle. The pump body is connected to the liquid storage tank and the nozzle, and the nozzle is in communication with the cooking cavity.

[0040] In this technical solution, the spraying device includes a liquid storage tank, a pump body, and a nozzle. The pump body is connected to the liquid storage tank and the nozzle. The pump body operates to pump the liquid in the liquid storage tank to the nozzle, and the nozzle sprays the water in a mist shape under the action of the pressure of the pump body. The spray is directed towards the cooking cavity, and the smoke generated after or during smoking will dissolve in the misty water. In this way, when the cooking cavity is opened, there will not be too much smoke overflowing.

[0041] Specifically, the liquid storage tank has a liquid inlet part, and liquid is poured into the liquid storage tank through the liquid inlet part.

[0042] In some embodiments, optionally, when the spraying device is provided on the device main body, the spraying device further includes: a connecting pipe connecting the pump body and the nozzle; and a positioning and steering member provided on the connecting pipe for adjusting the extending direction of the connecting pipe so that the nozzle is correspondingly arranged at the middle part of the cooking cavity.

[0043] In this technical solution, the spraying device further includes a connecting pipe and a positioning and steering member. The pump body and the nozzle are connected by the connecting pipe, and the connecting pipe can limit the flow path of the liquid.

[0044] In addition, the positioning and steering member is provided on the connecting pipe, and the extending direction of the connecting pipe can be adjusted through the positioning and steering member according to the specific actual situation, so as to achieve the purpose of correspondingly arranging the nozzle at the middle part of the cooking cavity. In this way, the spray ejected by the nozzle will diffuse outward from the middle part of the food ingredients, enabling the smoke at different positions in the cooking cavity to effectively contact the water mist, which is beneficial to increasing the contact area and contact angle between the smoke particles and the water mist and can improve the smoke removal effect.

[0045] Specifically, the positioning and steering member is a flexible member, and the shape of the positioning and steering member is changed to adjust the extending direction of the connecting pipe. That is, the shape of the positioning and steering member can be changed according to the specific actual needs, thereby changing the extending direction of the connecting pipe.

[0046] Alternatively, the shape of the positioning and steering member is fixed, and a positioning and steering member of one model is adapted to one extending direction of the connecting pipe.

[0047] In some embodiments, optionally, the pot body assembly further has a liquid storage cavity, the liquid storage cavity is communicated with the cooking cavity, and the heating device is further used to heat the liquid storage cavity.

[0048] In this technical solution, the structure of the pot body assembly is further defined such that the pot body assembly further has a liquid storage cavity, and a medium (such as, the medium includes water or a gas-liquid mixture, etc.) is stored in the liquid storage cavity.

[0049] The heating device is further used to heat the liquid storage cavity, and the liquid in the liquid storage cavity can vaporize under the action of high temperature to form steam. Since the liquid storage cavity is communicated with the cooking cavity, therefore, the steam in the liquid storage cavity can enter the cooking cavity to cook the food materials, and the purpose of steaming the food materials in the cooking cavity can be achieved, so that the cooking device also has a steaming function. That is to say, the use functions of the cooking device are enriched, the diverse use requirements of users can be met, and it is beneficial to improve the use performance and market competitiveness of the cooking device.

[0050] In addition, since both the smoke generating cavity and the liquid storage cavity are communicated with the cooking cavity, therefore, the smoke in the smoke generating cavity and the steam in the liquid storage cavity can both flow to the cooking cavity.

[0051] Specifically, after the food materials are baked, the food materials can be smoked. At the same time, the steam in the liquid storage cavity can also flow into the cooking cavity. The flavor substances of the smoke are more likely to adhere to the surface of the food materials under the action of the water vapor, making the smoke flavor stronger, and achieving the effect of being crispy on the outside and tender on the inside after cooking, and the edible taste of the food materials is better. In addition, due to the action of the steam, more smoke is absorbed by the food materials. In this way, after the cooking is finished, when the pot body assembly is opened, the amount of smoke overflowing will be reduced, reducing the pollution to the environment, which is beneficial to improving the use performance of the product.

[0052] That is to say, both the spraying device and the heating of the liquid storage cavity can play the role of reducing the amount of smoke overflowing. It can be determined according to the actual situation whether to reduce the amount of smoke overflowing by means of the spraying device and / or heating the liquid storage cavity.

[0053] In some embodiments, optionally, the pot body assembly includes: a barrel body; an oil receiving tray detachably arranged in the barrel body, a smoke generating cavity is enclosed between the first end surface of the oil receiving tray and the inner surface of the barrel body, a cooking cavity is enclosed between the second end surface of the oil receiving tray and the inner surface of the barrel body, and the oil receiving tray is provided with a communicating part that communicates the cooking cavity and the smoke generating cavity.

[0054] In this technical solution, the pot body assembly includes a barrel body and an oil receiving tray. The oil receiving tray has a first end surface and a second end surface, and the first end surface and the second end surface of the oil receiving tray are opposite and spaced apart.

[0055] A smoking generation cavity is enclosed between the first end face of the oil drip tray and the inner surface of the barrel body, and a cooking cavity is enclosed between the second end face of the oil drip tray and the inner surface of the barrel body. That is to say, the smoking generation cavity and the cooking cavity are located on both sides of the oil drip tray.

[0056] The connecting part is arranged on the oil drip tray. The oil drip tray serves as the installation carrier of the connecting part and has the function of installing and fixing the connecting part. This setting can ensure the positional relationship between the connecting part and the cooking cavity and the smoking generation cavity, and can ensure the effectiveness and feasibility of the connection between the smoking generation cavity and the cooking cavity.

[0057] It can be understood that when the food is placed in the cooking cavity and the food is cooked, the food can produce oil. The oil flows along the food to the oil drip tray. That is to say, the oil drip tray has the function of carrying the oil of the food, reducing or even avoiding the oil flowing from the cooking cavity to the smoking generation cavity, which can reduce the pollution of the wood chips in the smoking generation cavity and reduce the possibility of oil generating oil fumes in a high-temperature environment.

[0058] Furthermore, the oil drip tray separates the cooking cavity and the smoking generation cavity. The oil drip tray has the function of receiving the oil, so that the oil produced by cooking the food is separated from the smoking generation cavity. In this way, it is possible to prevent the oil from entering the smoking generation cavity and decomposing and smoking in a high-temperature environment, which affects the user experience and the taste of the food. And because the weight of the wood chips is relatively low, the oil drip tray is used to separate the wood chips and the cooking cavity to prevent the circulating air flow in the cooking cavity from blowing away the wood chips.

[0059] Specifically, when using the smoking mode of the cooking device, the oil drip tray can be taken out of the barrel body, wood chips can be placed in the smoking generation cavity, and then the oil drip tray can be installed in the barrel body, and then the food can be placed in the cooking cavity on the first side of the oil drip tray.

[0060] Specifically, when cleaning the pot body assembly, the food can be taken out of the cooking cavity, then the oil drip tray can be taken out of the barrel body, and then the remaining wood chips can be taken out of the smoking generation cavity. At this time, the smoking generation cavity, the oil drip tray and the barrel body can be cleaned to ensure the hygiene and cleanliness of the pot body assembly.

[0061] Specifically, when there is no need to smoke the food, the oil drip tray can be taken out of the barrel body to directly cook the food in the barrel body, thereby realizing conventional cooking operations such as a rice cooker and a steamer. This setting can meet diverse usage requirements, the functions of the product are more abundant, and the purpose of realizing multiple cooking functions with one cooking appliance can be achieved, improving the usage performance and market competitiveness of the product.

[0062] Specifically, the connection methods between the oil drip tray and the barrel body include but are not limited to the following: snap connection, screw connection, magnetic attraction, and fastening connection through fasteners (such as screws, bolts or rivets).

[0063] In some embodiments, optionally, a partition rib is provided at the bottom of the barrel body, and the liquid storage cavity and the smoke generation cavity are located on both sides of the partition rib.

[0064] In this technical solution, the structure of the barrel body is further defined such that a partition rib is provided at the bottom of the barrel body. The first side surface of the partition rib forms a part of the cavity wall of the liquid storage cavity, and the second side surface of the partition rib forms a part of the cavity wall of the smoke generation cavity. The liquid storage cavity and the smoke generation cavity are located on both sides of the partition rib. That is to say, the partition rib simultaneously forms a part of the cavity wall of the liquid storage cavity and a part of the cavity wall of the smoke generation cavity.

[0065] It can be understood that the oil receiving tray abuts against the partition rib to meet the usage requirement of separating the liquid storage cavity and the smoke generation cavity. The structure is simple and reasonable, easy to process, and it does not occupy too much internal space of the barrel body.

[0066] In some embodiments, optionally, the pot body assembly further includes: a tray body detachably disposed on the second end surface of the oil receiving tray. The tray body is formed with a baffle and a grille area. The baffle is opposite to and spaced from the communication part, and the grille area is located on the periphery of the baffle.

[0067] In this technical solution, the structure of the pot body assembly is further defined. The pot body assembly further includes a tray body. The tray body is located in the cooking cavity and abuts against the second end surface of the oil receiving tray, and the food ingredients can be placed on the tray body.

[0068] The cooking device includes a hot air device. When the hot air device of the cooking device works, it is used to supply hot air to the cooking cavity.

[0069] When the cooking device works, the hot air device works to heat the air to generate hot air. A part of the high-temperature air flow flows back to the hot air device from above the food ingredients, and another part of the high-speed and high-temperature air flow flows through the food ingredients and the grille area into the bottom of the tray body, and then flows back to the top of the food ingredients to fully heat the food ingredients. That is to say, by setting the grille area, the flow path of the hot air is changed, solving the problem that the hot air is concentrated on the upper surface of the food ingredients in the related art, resulting in uneven upper and lower temperatures, requiring the food ingredients to be turned over from time to time, which in turn affects the cooking taste of the food ingredients and the operation steps are cumbersome, and improving the use performance and market competitiveness of the product.

[0070] Specifically, the tray body is provided with a grille area. The grille structure can play a role in defining the flow path of the hot air and changing the flow direction of the air flow to ensure the effective contact area and contact angle between the hot air and the food ingredients, and thus ensure the uniformity and consistency of cooking the food ingredients.

[0071] Furthermore, the structure of the tray body is defined such that a part of the tray body forms a baffle. The baffle is disposed opposite to the communication part, and there is a gap between the baffle and the communication part.

[0072] The baffle plate has the function of blocking the flow of grease towards the communication part, thus avoiding the situation where grease enters the smoke generation cavity through the communication part. If grease flows through the communication part into the oil fume generation cavity, the grease will generate oil fume in a high-temperature environment. In this way, it will affect the taste of the food and cause environmental pollution.

[0073] It can be understood that the baffle plate is disposed opposite to the communication part. In this way, even if the grease flows to the baffle plate, the baffle plate will change the flow path of the grease, and the grease will flow to the area away from the communication part under the guidance of the baffle plate. That is to say, the grease will not flow through the communication part into the smoke cooking cavity.

[0074] It can be understood that there is a gap between the baffle plate and the communication part. In this way, the smoke generated in the smoke generation cavity flows through the communication part to the gap between the communication part and the baffle plate, and then flows through this gap to the grille area on the periphery of the baffle plate, and then flows from the bottom of the food to the top of the food through the grille area to fully smoke the food, so that different positions of the food can be effectively smoked, ensuring the balance and consistency of the smoking effect, and ensuring the edible taste of the food.

[0075] Specifically, the outer edge of the baffle plate is located on the periphery of the communication part.

[0076] In some embodiments, optionally, the device main body further includes: a hot air device, the hot air device is communicated with the cooking cavity, and the hot air device is used to supply hot air to the cooking cavity; the device main body is provided with an exhaust port, the exhaust port is communicated with the cavity, and the cooking device further includes a filtering device, and the filtering device is arranged at the exhaust port.

[0077] In this technical solution, the hot air device is communicated with the cooking cavity. When the hot air device works, it can heat the air to form hot air. Under the action of the fan of the hot air device, the hot air circulates in the cooking cavity to heat the food and complete the baking cooking.

[0078] Furthermore, the device main body is also provided with an exhaust port, and the cooking device further includes a filtering device, and the filtering device is arranged at the exhaust port of the device main body. As a product used indoors at home, the smoke generated during the smoking process by the cooking device will pollute the indoor air and even may trigger the indoor smoke alarm. Therefore, a filtering device is arranged at the exhaust port to filter the smoke generated in the normal cooking mode and smoking mode of the cooking device by the filtering device, reduce the smoke discharged into the room, ensure the air quality of the indoor environment where the cooking device is used, and reduce the impact on environmental pollution.

[0079] The second aspect of the present invention proposes a control method for a cooking device, which is used to control the cooking device as described in the first aspect. The control method includes: receiving the smoking mode signal of the cooking device; in response to the smoking mode signal, controlling the heating device and the spraying device of the cooking device to work.

[0080] In this technical solution, the food ingredients are placed in the cooking cavity. The wood chips are placed in the smoking cavity.

[0081] When the user triggers the smoking mode of the cooking device, after receiving the smoking mode signal of the cooking device, in response to the smoking mode signal, control the heating device and the spraying device of the cooking device to work.

[0082] The heating device works to heat the smoking cavity. Wood chips are placed in the smoking cavity. When the heating element works, it can heat the wood chips. The wood chips are carbonized and smoked under the action of high temperature to achieve the purpose of smoking the food ingredients. Specifically, the smoke generated in the smoking cavity can be discharged into the cooking cavity to smoke the food ingredients in the cooking cavity, thereby increasing the flavor of the food ingredients, enriching the usage functions of the cooking device, enabling the cooking device to have conventional cooking modes (such as air frying mode, baking mode), and also having a smoking mode, meeting the diverse usage needs of users, and enhancing the usage performance and market competitiveness of the product.

[0083] Furthermore, the spraying device is communicated with the cooking cavity. Controlling the spraying device to work can spray into the cooking cavity. When smoking the food ingredients or after the food ingredients are smoked, spraying into the cooking cavity through the spraying device, the smoke particles can be dissolved in the water mist. Under the action of water vapor, the flavor substances of smoking are more likely to adhere to the surface of the food ingredients, making the smoking flavor stronger and the edible taste of the food ingredients better. In addition, due to the action of steam, more smoke is dissolved in the misty water, so that more smoke is absorbed by the food ingredients. In this way, after the cooking is completed and the pot body assembly is opened, the overflow amount of smoke will be reduced, reducing environmental pollution and being beneficial to enhancing the usage performance of the product.

[0084] In some embodiments, optionally, the steps of controlling the heating device and the spraying device of the cooking device to work specifically include: controlling the heating device to work; after a first preset time, controlling the heating device to stop working and controlling the spraying device to work.

[0085] In this technical solution, the steps of controlling the heating device and the spraying device of the cooking device are refined. Specifically, control the heating device to work. After a first preset time, then control the heating device to stop working and control the spraying device to work. That is to say, the heating device and the spraying device do not work simultaneously. Instead, first control the heating device to work, and then control the spraying device to work after the first preset time, and control the spraying device to work on the premise of controlling the heating device to stop working.

[0086] That is to say, there is a sequence between smoking and water mist spraying, making the smoke dissolve more fully in the misty water.

[0087] Specifically, the first preset time includes 2 min, 5 min, 8 min, 10 min, 15 min, etc., and will not be listed one by one here.

[0088] In some embodiments, optionally, the step of controlling the heating device and the spraying device of the cooking device specifically includes: controlling the heating device and the spraying device to work simultaneously.

[0089] In this technical solution, the step of controlling the heating device and the spraying device of the cooking device is refined. Specifically, the heating device and the spraying device are controlled to work simultaneously. That is, the heating device and the spraying device work simultaneously, smoking the food ingredients while spraying water mist on the food ingredients, so that the smoke generated at any time can be effectively dissolved in the misty water.

[0090] In some embodiments, optionally, before the step of controlling the heating device and the spraying device of the cooking device, the control method of the cooking device further includes: controlling the hot air device of the cooking device to work, and after a second preset time, controlling the hot air device to stop working.

[0091] In this technical solution, before the step of controlling the heating device and the spraying device of the cooking device, it further includes: controlling the hot air device of the cooking device to work. That is, before the step of controlling the heating device and the spraying device of the cooking device, the hot air device of the cooking device is controlled to work, and after a second preset time, the hot air device is controlled to stop working.

[0092] The operation of the hot air device can heat the air to form hot air, and under the action of the fan of the hot air device, the hot air circulates in the cooking cavity to heat the food ingredients and complete the baking cooking.

[0093] After the second preset time, controlling the hot air device to stop working, that is, after the baking cooking is completed, controlling the heating device and the spraying device of the cooking device to work to complete the smoking cooking of the food ingredients.

[0094] Specifically, the second preset time includes 10 min, 15 min, 20 min, 25 min, 28 min, etc., and will not be listed one by one here.

[0095] In some embodiments, optionally, the control method of the cooking device further includes: controlling the spraying device to stop working and controlling the hot air device of the cooking device to work.

[0096] In this technical solution, after the water mist is sprayed, the hot air device is controlled to work to bake the food ingredients and remove the excess moisture at the food ingredients to ensure the edible texture of the food ingredients with a crispy exterior and tender interior.

[0097] A third aspect of the present invention proposes a control device for a cooking device, which is used to control the cooking device as in the first aspect, including: an acquisition module for receiving a smoking mode signal of the cooking device; a control module for controlling the heating device and the spraying device of the cooking device to work in response to the smoking mode signal.

[0098] In this technical solution, the control device of the cooking equipment includes an acquisition module and a control module.

[0099] Place the food ingredients in the cooking cavity. Place the wood chips in the smoking cavity.

[0100] When the user triggers the smoking mode of the cooking equipment, after the acquisition module receives the smoking mode signal of the cooking equipment, the control module responds to the smoking mode signal and controls the heating device and the spraying device of the cooking equipment to work.

[0101] The control module controls the heating device to work. The heating device works to heat the smoking cavity. Wood chips are placed in the smoking cavity. The heating element can heat the wood chips when it works. The wood chips are carbonized and smoked under the action of high temperature to achieve the purpose of smoking the food ingredients. Specifically, the smoke generated in the smoking cavity can be discharged into the cooking cavity to smoke the food ingredients in the cooking cavity, thereby increasing the flavor of the food ingredients, enriching the usage functions of the cooking equipment, enabling the cooking equipment to have conventional cooking modes (such as air frying mode, baking mode) while also having a smoking mode, meeting the diverse usage needs of users, and enhancing the usage performance and market competitiveness of the product.

[0102] The control module controls the spraying device to work. The spraying device is connected to the cooking cavity. Controlling the spraying device to work can spray into the cooking cavity. When smoking the food ingredients or after smoking the food ingredients, spraying into the cooking cavity through the spraying device, the smoke particles can be dissolved in the water mist, and the flavor substances of the smoke are more easily attached to the surface of the food ingredients under the action of water vapor, making the smoked flavor stronger and the edible taste of the food ingredients better. In addition, due to the action of steam, more smoke is dissolved in the foggy water, so that more smoke is absorbed by the food ingredients. In this way, after the cooking is completed, when the pot body assembly is opened, the amount of smoke overflow will be reduced, reducing environmental pollution and being beneficial to enhancing the usage performance of the product.

[0103] In some embodiments, optionally, the control module is further configured to control the heating device to work; after a first preset time, control the heating device to stop working and control the spraying device to work.

[0104] In this technical solution, the control module controls the heating device to work. After a first preset time, it then controls the heating device to stop working and controls the spraying device to work. That is to say, the heating device and the spraying device do not work simultaneously. Instead, the heating device is first controlled to work, and after the first preset time, the spraying device is controlled to work, and the spraying device is controlled to work on the premise of controlling the heating device to stop working.

[0105] That is to say, there is a sequence between smoking and water mist spraying, making the smoke dissolve more fully in the foggy water.

[0106] In some embodiments, optionally, the control module is further configured to control the heating device and the spraying device to work simultaneously.

[0107] In this technical solution, the control module controls the heating device and the spraying device to work simultaneously. That is, the heating device and the spraying device work simultaneously, smoking the food ingredients while spraying water mist on the food ingredients, so that the smoke generated at any time can be effectively dissolved in the misty water.

[0108] In some embodiments, optionally, the control module is further configured to control the hot air device of the cooking device to work, and after a second preset time, control the hot air device to stop working.

[0109] In this technical solution, before controlling the heating device and the spraying device of the cooking device to work, it further includes: the control module controls the hot air device of the cooking device to work, that is, before the step of controlling the heating device and the spraying device of the cooking device to work, the hot air device of the cooking device is controlled to work, and after a second preset time, the hot air device is controlled to stop working.

[0110] The operation of the hot air device can heat the air to form hot air, and under the action of the fan of the hot air device, the hot air circulates in the cooking cavity to heat the food ingredients and complete the baking cooking.

[0111] After a second preset time, control the hot air device to stop working, that is, after the baking cooking is completed, control the heating device and the spraying device of the cooking device to work to complete the smoking cooking of the food ingredients.

[0112] Specifically, the second preset time includes 10 min, 15 min, 20 min, 25 min, 28 min, etc., and will not be listed one by one here.

[0113] In some embodiments, optionally, the control module is further configured to control the spraying device to stop working and control the hot air device of the cooking device to work.

[0114] In this technical solution, after the water mist is sprayed, the hot air device is controlled to work to bake the food ingredients and remove the excess moisture at the food ingredients to ensure the edible texture of the food ingredients with a crispy outside and tender inside.

[0115] The fourth aspect of the present invention provides a control device for a cooking device, including: a memory for storing programs or instructions; a processor for implementing the steps of the control method as in the second aspect when executing the programs or instructions. Therefore, the control device of the cooking device also includes all the beneficial effects of the control method as in the second aspect, and for the sake of avoiding repetition, it will not be elaborated here.

[0116] The fifth aspect of the present invention provides a readable storage medium, on which a program or instructions are stored. When the program or instructions are executed by a processor, the steps of the control method provided above are implemented. Therefore, this readable storage medium also includes all the beneficial effects of the control method provided above. To avoid repetition, they will not be elaborated here.

[0117] The sixth aspect of the present invention provides a cooking device, including: the control device provided above; and / or the readable storage medium provided above. Therefore, this cooking device also includes all the beneficial effects of the control device provided above and / or the readable storage medium provided above. To avoid repetition, they will not be elaborated here.

[0118] Specifically, the cooking device includes an air fryer, an oven with an air fry mode, a grill with an air fry mode, a steam oven with an air fry mode, and so on.

[0119] The additional aspects and advantages of the present invention will become apparent in the following description section, or be learned through the practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0120] The above and / or additional aspects and advantages of the present invention will become apparent and be readily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0121] Figure 1 The schematic structural diagram of the cooking device according to an embodiment of the present invention is shown;

[0122] Figure 2 The schematic structural diagram of the first part of the cooking device according to an embodiment of the present invention is shown;

[0123] Figure 3 The schematic structural diagram of the second part of the cooking device according to an embodiment of the present invention is shown;

[0124] Figure 4 The exploded view of the cooking device according to an embodiment of the present invention is shown;

[0125] Figure 5 The exploded view of the pot body assembly according to an embodiment of the present invention is shown;

[0126] Figure 6 The schematic structural diagram of the barrel according to an embodiment of the present invention is shown;

[0127] Figure 7 The flowchart of the control method according to an embodiment of the present invention is shown;

[0128] Figure 8 The block diagram of the control device according to an embodiment of the present invention is shown;

[0129] Figure 9The structural schematic diagrams of the spraying device, the pot body assembly and the diversion part according to an embodiment of the present invention are shown.

[0130] Among them, Figures 1 to 6 、 Figure 9 The corresponding relationship between the reference numerals and the component names in the drawings is as follows:

[0131] 10 Cooking device, 100 Device main body, 110 Chamber, 120 Heating device, 130 First opening, 140 Hot air device, 200 Pot body assembly, 210 Cooking chamber, 220 Smoke generating chamber, 230 Liquid storage chamber, 240 Barrel body, 242 Partition rib, 244 Enclosing rib, 246 Rib, 250 Oil receiving tray, 252 Support part, 254 First convex part, 256 Second convex part, 260 Disk body, 262 Baffle, 264 Grille area, 266 Concave part, 268 First flow-through port, 270 Elastic block, 280 Communication part, 290 Handle, 300 Spraying device, 310 Liquid storage tank, 312 Liquid inlet part, 320 Pump body, 330 Nozzle, 340 Connecting pipe, 350 Positioning and steering part, 400 Filter device, 500 Diversion part. Detailed implementation manners

[0132] In order to be able to more clearly understand the above objects, features and advantages of the present invention, the present invention will be further described in detail below with reference to the drawings and specific implementation manners. It should be noted that, without conflict, the embodiments of the present application and the features in the embodiments may be combined with each other.

[0133] Many specific details are set forth in the following description in order to fully understand 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.

[0134] The following refers to Figures 1 to 9 A cooking device 10 and its control method, control device and readable storage medium according to some embodiments of the present invention.

[0135] As Figure 1 、 Figure 2 、 Figure 3 、 Figure 4 and Figure 5 shown, a cooking device 10 according to some embodiments of the present application includes a device main body 100, a pot body assembly 200 and a spraying device 300.

[0136] The device main body 100 includes a chamber 110 with an opening and a heating device 120.

[0137] The pot body assembly 200 is arranged in the chamber 110.

[0138] The pot body assembly 200 is provided with a cooking cavity 210 and a smoking generating cavity 220, and the smoking generating cavity 220 is communicated with the cooking cavity 210.

[0139] The heating device 120 is used to heat the smoking generating cavity 220.

[0140] The spraying device 300 is communicated with the cooking cavity 210, and the spraying device 300 is used to spray into the cooking cavity 210.

[0141] In this embodiment, the cooking device 10 includes a device main body 100, a pot body assembly 200 and a spraying device 300.

[0142] The device main body 100 includes a chamber 110 with an opening and a heating device 120.

[0143] The pot body assembly 200 can be inserted into the chamber 110 through the opening on the device main body 100 to seal the chamber 110, and the pot body assembly 200 can also be separated from the device main body 100 through the opening on the device main body 100 to open the chamber 110.

[0144] The device main body 100 includes a heating device 120 which is used to heat the smoking generating cavity 220. Wood chips are placed in the smoking generating cavity 220. When the heating device 120 works, it can heat the wood chips, and the wood chips are carbonized and smoked under the action of high temperature to achieve the purpose of smoking food materials.

[0145] Specifically, the cooking cavity 210 is used to place food materials, and the food materials are cooked in the cooking cavity 210 to meet the use requirements such as air-frying food materials, heating food materials, baking food materials, etc.

[0146] Among them, the smoking generating cavity 220 is communicated with the cooking cavity 210, the heating device 120 heats the smoking generating cavity 220, the wood chips are carbonized and smoked at high temperature, and the smoke can flow to the cooking cavity 210 to smoke the food materials.

[0147] Specifically, place the food materials in the cooking cavity 210. Place the wood chips in the smoking generating cavity 220. After the food materials are baked, the smoke generated by the smoking generating cavity 220 can be discharged to the cooking cavity 210 to smoke the food materials in the cooking cavity 210, thereby increasing the flavor of the food materials, enriching the use functions of the cooking device 10, enabling the cooking device 10 to have conventional cooking modes (such as air-frying mode, baking mode) while also having a smoking mode, meeting the diverse use requirements of users, and improving the use performance and market competitiveness of the product.

[0148] Further, wood chips are placed in the smoking chamber 220. The temperature required for the carbonization of the wood chips is between 260°C and 400°C. Therefore, the cooking chamber 210 and the smoking chamber 220 are two relatively independent chambers 110, which can separate the grease generated by cooking food from the smoking chamber 220. In this way, it is possible to prevent the grease from entering the smoking chamber 220 and decomposing and smoking under high-temperature conditions, which affects the user experience and the taste of the food. Moreover, since the weight of the wood chips is relatively low, the wood chips are separated from the cooking chamber 210 to prevent the circulating air flow in the cooking chamber 210 from blowing away the wood chips, resulting in the inability of the wood chips to be carbonized at high temperature, and at the same time, it is possible to avoid contaminating the food ingredients.

[0149] Further, the cooking device 10 further includes a spraying device 300. The spraying device 300 is communicated with the cooking chamber 210, and when the spraying device 300 operates, it can spray into the cooking chamber 210. When smoking food ingredients or after the smoking of food ingredients is completed, spraying is performed into the cooking chamber 210 through the spraying device 300. The smoke particles can be dissolved in the water mist, and the flavor substances of smoking are more likely to adhere to the surface of the food ingredients under the action of water vapor, making the smoking flavor stronger and the edible taste of the food ingredients better. In addition, due to the action of steam, more smoke is dissolved in the fog-like water, so that more smoke is absorbed by the food ingredients. In this way, after the cooking is completed and the pot body assembly 200 is opened, the amount of smoke overflowing will be reduced, the environmental pollution will be reduced, and the use performance of the product will be improved.

[0150] In some embodiments, as Figure 1 、 Figure 2 、 Figure 3 and Figure 9 shown, the spraying device 300 is provided on the device main body 100.

[0151] And / or the spraying device 300 is located on one side of the device main body 100. The cooking device 10 further includes a guiding portion 500, and the spraying device 300 and the cooking chamber 210 are communicated through the guiding portion 500.

[0152] In this embodiment, the mating structure of the spraying device 300 and the device main body 100 is defined.

[0153] The position and quantity of the spraying device 300 can be set specifically according to the actual situation. For example, the spraying device 300 is provided on the device main body 100. For example, the spraying device 300 is located on one side of the device main body 100. For example, the number of the spraying devices 300 is multiple. A part of the spraying devices 300 is provided on the device main body 100, and another part of the spraying devices 300 is located on one side of the device main body 100.

[0154] When the spraying device 300 is provided on the device main body 100, the device main body 100 serves as the installation carrier of the spraying device 300 and has the function of fixing the spraying device 300. It can ensure the matching dimensions between the spraying device 300 and the cooking cavity 210, and can ensure the effectiveness and stability of the spraying device 300 spraying into the cooking cavity 210.

[0155] When the spraying device 300 is located on one side of the device main body 100, that is, the spraying device 300 is located outside the device main body 100, the spraying device 300 and the device main body 100 are two relatively independent components. Whether to use the spraying device 300 can be determined according to the actual situation, and liquid can be injected into the spraying device 300 according to the actual situation, which is convenient for the cleaning and maintenance of the spraying device 300, and can ensure the hygiene and feasibility of the use of the cooking device 10. And because the spraying device 300 and the device main body 100 are relatively independent, the spraying device 300 does not occupy the internal space of the device main body 100. In this way, while increasing the usage functions of the cooking device 10, the external dimensions of the device main body 100 will not be increased.

[0156] When the spraying device 300 is located on one side of the device main body 100, the cooking device 10 further includes a diversion part 500. The diversion part 500 connects the spraying device 300 and the cooking cavity 210, that is, the spraying device 300 is communicated with the cooking cavity 210 through the diversion part 500. The spraying device 300 passes steam into the cooking cavity 210 through the diversion part 500 to meet the usage requirements of the spraying device 300 spraying into the cooking cavity 210.

[0157] For example, the diversion part 500 includes a diversion pipe. One end of the diversion pipe is connected to the spraying device 300, and the other end of the diversion pipe is communicated with the cooking cavity 210. Another example is that the diversion part 500 includes a diversion joint. One end of the diversion joint is connected to the spraying device 300, and the other end of the diversion joint is communicated with the cooking cavity 210.

[0158] In some embodiments, when the spraying device 300 is provided on the device main body 100, at least a part of the spraying device 300 is located above the pot body assembly 200.

[0159] In this embodiment, the matching structure between the spraying device 300 and the device main body 100 is defined. Specifically, at least a part of the spraying device 300 is located above the pot body assembly 200, that is, the whole spraying device 300 is located above the pot body assembly 200, or a part of the spraying device 300 is located above the pot body assembly 200, and another part of the spraying device 300 is located on the side of the pot body assembly 200, or the first part of the spraying device 300 is located above the pot body assembly 200, the second part of the spraying device 300 is located on the side of the pot body assembly 200, and the third part of the spraying device 300 is located at the bottom of the pot body assembly 200.

[0160] Regardless of where the spraying device 300 is located on the pot body assembly 200, the communication between the spraying device 300 and the cooking cavity 210 can be ensured. That is, regardless of where the spraying device 300 is located on the pot body assembly 200, the nozzle of the spraying device 300 is communicated with the opening of the cooking cavity 210 to meet the use requirement of spraying into the cooking cavity 210 from the nozzle.

[0161] Specifically, the spraying device 300 includes a nozzle 330, and the nozzle 330 is formed with a nozzle opening.

[0162] In some embodiments, as Figure 1 and Figure 4 shown, when the spraying device 300 is provided on the device main body 100, the device main body 100 is provided with a first opening 130, and the liquid inlet part 312 of the spraying device 300 extends out of the device main body 100 through the first opening 130.

[0163] In this embodiment, the device main body 100 is provided with a first opening 130, the spraying device 300 includes a liquid inlet part 312, and the liquid inlet part 312 extends out of the device main body 100 through the opening, that is, the liquid inlet part 312 is exposed outside the device main body 100 through the first opening 130. The user can supply liquid to the spraying device 300 through the liquid inlet part 312 to meet the spraying requirement of the spraying device 300. Since the liquid inlet part 312 is exposed outside the device main body 100, the user can directly open the liquid inlet part 312 to supply liquid to the spraying device 300. This setting is convenient to operate and simplifies the difficulty of supplying liquid to the spraying device 300.

[0164] In some embodiments, when the spraying device 300 is provided on the device main body 100, the device main body 100 is provided with a second opening and a cover plate.

[0165] The liquid inlet part 312 of the spraying device 300 is located inside the device main body 100, and the liquid inlet part 312 is correspondingly arranged with the second opening, and the cover plate is used to open or close the second opening.

[0166] In this embodiment, the device main body 100 is provided with a second opening and a cover plate.

[0167] The spraying device 300 includes a liquid inlet part 312, the liquid inlet part 312 is located inside the device main body 100, and the liquid inlet part 312 is correspondingly arranged with the second opening.

[0168] When liquid needs to be supplied to the spraying device 300, the cover plate is opened to open the second opening. The liquid inlet part 312 is correspondingly arranged with the second opening. That is, the liquid inlet part 312 is exposed outside the device main body 100 through the second opening. At this time, liquid can be poured into the liquid inlet part 312 of the spraying device 300 through the second opening to achieve the purpose of supplying liquid to the spraying device 300. After the liquid supply to the spraying device 300 is completed, the cover plate is covered on the second opening to cover the liquid inlet part 312 to protect the liquid inlet part 312 and prevent dirt in the environment from entering the liquid inlet part 312.

[0169] In some embodiments, when the spraying device 300 is located on one side of the device main body 100, a part of the diversion part 500 is inside the device main body 100 and extends into the cooking cavity 210, and another part of the diversion part 500 extends outside the device main body 100 and is connected to the spraying device 300.

[0170] In this embodiment, when the spraying device 300 is located on one side of the device main body 100, that is, the spraying device 300 is located outside the device main body 100, a part of the diversion part 500 is inside the device main body 100 and extends into the cooking cavity 210, and another part of the diversion part 500 extends outside the device main body 100 and is connected to the spraying device 300 to realize guiding the water mist of the spraying device 300 outside the device main body 100 into the cooking cavity 210. This structural setting realizes the independent setting of the spraying device 300 relative to the device main body 100 and can meet the use requirement of the spraying device 300 for spraying into the cooking cavity 210.

[0171] Specifically, the diversion part 500 includes a diversion pipe, a diversion groove, etc., which will not be listed one by one here.

[0172] In some embodiments, when the spraying device 300 is located on one side of the device main body 100, the cooking device 10 further includes a seal for sealing the connection between the diversion part 500 and the device main body 100.

[0173] In this embodiment, the cooking device 10 further includes a seal. The seal is used to seal the connection between the diversion part 500 and the device main body 100 to ensure the airtightness of the device main body 100 and prevent the liquid or gas-liquid mixture in the device main body 100 from leaking outside through the connection between the device main body 100 and the diversion part 500. And this setting can prevent dirt in the external environment from entering the cooking cavity 210 through the connection between the device main body 100 and the diversion part 500 to contaminate the food materials.

[0174] Specifically, the seal includes a rubber pad, a silica gel pad, etc., which will not be listed one by one here.

[0175] In some embodiments, such as Figure 3 and Figure 4As shown, the spray device 300 includes a liquid storage tank 310, a pump body 320, and a nozzle 330.

[0176] The pump body 320 is connected to the liquid storage tank 310 and the nozzle 330.

[0177] The nozzle 330 is in communication with the cooking chamber 210.

[0178] In this embodiment, the spray device 300 includes a liquid storage tank 310, a pump body 320, and a nozzle 330. The pump body 320 is connected to the liquid storage tank 310 and the pump body 320 is connected to the nozzle 330. The pump body 320 operates to pump the liquid in the liquid storage tank 310 to the nozzle 330. The nozzle 330 sprays the water in a mist form under the action of the pressure of the pump body 320. The spray is directed towards the cooking chamber 210. The smoke generated after or during smoking will dissolve in the misty water. In this way, when the cooking chamber 210 is opened, there will not be too much smoke overflowing.

[0179] Specifically, the liquid storage tank 310 has a liquid inlet portion 312, and liquid is poured into the liquid storage tank 310 through the liquid inlet portion 312.

[0180] In some embodiments, as Figure 3 and Figure 4 shown, when the spray device 300 is provided on the equipment main body 100, the spray device 300 further includes a connecting pipe 340 and a positioning and steering member 350.

[0181] The connecting pipe 340 connects the pump body 320 and the nozzle 330.

[0182] The positioning and steering member 350 is provided on the connecting pipe 340. The positioning and steering member 350 is used to adjust the extending direction of the connecting pipe 340 so that the nozzle 330 is correspondingly arranged at the middle part of the cooking chamber 210.

[0183] In this embodiment, the spray device 300 further includes a connecting pipe 340 and a positioning and steering member 350. The pump body 320 and the nozzle 330 are connected by the connecting pipe 340, and the connecting pipe 340 can limit the flow path of the liquid.

[0184] In addition, the positioning and steering member 350 is provided on the connecting pipe 340. The extending direction of the connecting pipe 340 can be adjusted through the positioning and steering member 350 according to the specific actual situation, so as to achieve the purpose of correspondingly arranging the nozzle 330 at the middle part of the cooking chamber 210. In this way, the spray ejected by the nozzle 330 will diffuse outward from the middle part of the food materials, so that the smoke at different positions in the cooking chamber 210 can effectively contact with the water mist, which is beneficial to increasing the contact area and contact angle between the smoke particles and the water mist, and can improve the smoke removal effect.

[0185] Specifically, the positioning and steering member 350 is a flexible member, and by changing the shape of the positioning and steering member 350, the extension direction of the connecting pipe 340 can be adjusted. That is, the shape of the positioning and steering member 350 can be changed according to specific actual needs, thereby changing the extension direction of the connecting pipe 340.

[0186] Alternatively, the shape of the positioning and steering member 350 is fixed, and one type of positioning and steering member 350 is adapted to one extension direction of the connecting pipe 340.

[0187] In some embodiments, as Figure 6 shown, the pot body assembly 200 is further provided with a liquid storage cavity 230, the liquid storage cavity 230 is communicated with the cooking cavity 210, and the heating device 120 is further used to heat the liquid storage cavity 230.

[0188] In this embodiment, the structure of the pot body assembly 200 is further defined, such that the pot body assembly 200 is further provided with a liquid storage cavity 230, and a medium (such as, the medium includes water or a gas-liquid mixture, etc.) is stored in the liquid storage cavity 230.

[0189] The heating device 120 is further used to heat the liquid storage cavity 230, and the liquid in the liquid storage cavity 230 can be vaporized under the action of high temperature to form steam. Since the liquid storage cavity 230 is communicated with the cooking cavity 210, therefore, the steam in the liquid storage cavity 230 can enter the cooking cavity 210 to cook the food materials, and the purpose of steaming the food materials in the cooking cavity 210 can be achieved, so that the cooking device 10 also has a steaming function. That is, the use functions of the cooking device 10 are enriched, the diverse use needs of users can be met, and it is beneficial to improve the use performance and market competitiveness of the cooking device 10.

[0190] In addition, since both the smoke generating cavity 220 and the liquid storage cavity 230 are communicated with the cooking cavity 210, therefore, the smoke in the smoke generating cavity 220 and the steam in the liquid storage cavity 230 can both flow to the cooking cavity 210.

[0191] Specifically, after the food materials are baked, they can be smoked. At the same time, the steam in the liquid storage cavity 230 can also flow into the cooking cavity 210. The flavor substances of the smoke are more likely to adhere to the surface of the food materials under the action of water vapor, making the smoke flavor stronger, and achieving the effect of being crispy on the outside and tender on the inside after cooking, and the edible taste of the food materials is better. In addition, due to the action of the steam, more smoke is absorbed by the food materials. In this way, after the cooking is completed and the pot body assembly 200 is opened, the amount of smoke overflowing will be reduced, the environmental pollution will be reduced, and it is beneficial to improve the use performance of the product.

[0192] That is to say, both the spraying device 300 and the heating of the liquid storage cavity 230 can achieve the effect of reducing the amount of overflowing smoke. It can be determined according to the actual situation whether to reduce the amount of overflowing smoke by means of the spraying device 300 and / or heating the liquid storage cavity 230.

[0193] In some embodiments, as Figure 5 shown, the pot body assembly 200 includes a barrel body 240 and an oil pan 250.

[0194] The oil pan 250 is detachably disposed in the barrel body 240.

[0195] A smoking generation cavity 220 is defined between the first end face of the oil pan 250 and the inner surface of the barrel body 240, and a cooking cavity 210 is defined between the second end face of the oil pan 250 and the inner surface of the barrel body 240.

[0196] The oil pan 250 is provided with a communication part 280, and the communication part 280 communicates the cooking cavity 210 and the smoking generation cavity 220.

[0197] In this embodiment, the pot body assembly 200 includes a barrel body 240 and an oil pan 250. The oil pan 250 has a first end face and a second end face, and the first end face and the second end face of the oil pan 250 are opposite and spaced apart.

[0198] A smoking generation cavity 220 is defined between the first end face of the oil pan 250 and the inner surface of the barrel body 240, and a cooking cavity 210 is defined between the second end face of the oil pan 250 and the inner surface of the barrel body 240. That is to say, the smoking generation cavity 220 and the cooking cavity 210 are located on both sides of the oil pan 250.

[0199] The communication part 280 is disposed on the oil pan 250. The oil pan 250 serves as an installation carrier for the communication part 280 and has the function of installing and fixing the communication part 280. This setting can ensure the positional relationship between the communication part 280 and the cooking cavity 210 and the smoking generation cavity 220, and can ensure the effectiveness and feasibility of the communication between the smoking generation cavity 220 and the cooking cavity 210.

[0200] It can be understood that when the food ingredients are placed in the cooking cavity 210 and the food ingredients are cooked, the food ingredients can generate oil, and the oil flows along the food ingredients to the oil pan 250. That is to say, the oil pan 250 has the function of carrying the oil of the food, reducing or even avoiding the oil flowing from the cooking cavity 210 to the smoking generation cavity 220, and can reduce the pollution of the wood chips in the smoking generation cavity 220 and reduce the possibility of the oil generating oil fume in a high-temperature environment.

[0201] Furthermore, the oil pan 250 separates the cooking cavity 210 and the smoking generation cavity 220, and the oil pan 250 has the function of receiving the oil, so that the oil generated by cooking the food ingredients is separated from the smoking generation cavity 220. In this way, it is avoided that the oil enters the smoking generation cavity 220 and decomposes and smokes in a high-temperature environment, affecting the user experience and the taste of the food. And because the weight of the wood chips is relatively low, the oil pan 250 is used to separate the wood chips from the cooking cavity 210 to prevent the circulating air flow in the cooking cavity 210 from blowing away the wood chips.

[0202] Specifically, when using the smoking mode of the cooking device 10, the oil drip tray 250 can be taken out of the barrel body 240, wood chips can be placed into the smoking chamber 220, then the oil drip tray 250 is installed in the barrel body 240, and then the food ingredients are placed in the cooking chamber 210 on the first side of the oil drip tray 250.

[0203] Specifically, when cleaning the pot body assembly 200, the food ingredients can be taken out of the cooking chamber 210, then the oil drip tray 250 is taken out of the barrel body 240, and then the remaining wood chips are taken out of the smoking chamber 220. At this time, the smoking chamber 220, the oil drip tray 250 and the barrel body 240 can be cleaned to ensure the hygiene and cleanliness of the pot body assembly 200.

[0204] Specifically, when there is no need to smoke the food ingredients, the oil drip tray 250 can be taken out of the barrel body 240 to directly cook the food ingredients in the barrel body 240, thereby realizing conventional cooking operations such as a rice cooker and a steamer. This setting can meet diverse usage requirements, the functions of the product are more abundant, the purpose of realizing multiple cooking functions with one cooking appliance can be achieved, and the usage performance and market competitiveness of the product are improved.

[0205] Specifically, the connection methods between the oil drip tray 250 and the barrel body 240 include but are not limited to the following: snap connection, screw connection, magnetic attraction, and fastening connection through fasteners (such as screws, bolts or rivets).

[0206] In some embodiments, as Figure 6 shown, a partition rib 242 is provided at the bottom of the barrel body 240 of the barrel, and the liquid storage chamber 230 and the smoking chamber 220 are located on both sides of the partition rib 242.

[0207] In this embodiment, the structure of the barrel body 240 is further defined such that a partition rib 242 is provided at the bottom of the barrel body 240. The first side surface of the partition rib 242 forms a part of the cavity wall of the liquid storage chamber 230, and the second side surface of the partition rib 242 forms a part of the cavity wall of the smoking chamber 220. The liquid storage chamber 230 and the smoking chamber 220 are located on both sides of the partition rib 242. That is to say, the partition rib 242 simultaneously forms a part of the cavity wall of the liquid storage chamber 230 and a part of the cavity wall of the smoking chamber 220.

[0208] It can be understood that the oil drip tray 250 abuts against the partition rib 242 to meet the usage requirements of separating the liquid storage chamber 230 and the smoking chamber 220. The structure is simple and reasonable, convenient for processing, and it does not occupy too much internal space of the barrel body 240.

[0209] Specifically, the barrel body 240 and the partition ribs 242 are integrally formed. This structural arrangement simplifies the assembly and subsequent disassembly processes of the barrel body 240 and the partition ribs 242 because the assembly process between them is omitted, which is conducive to improving the assembly and disassembly efficiency, and thus can reduce the production and maintenance costs. In addition, the integral formation of the barrel body 240 and the partition ribs 242 can ensure the dimensional accuracy requirements for product forming.

[0210] In some embodiments, as Figure 5 shown, the pot body assembly 200 further includes a disk body 260.

[0211] The disk body 260 is detachably disposed on the second end face of the oil receiving tray 250.

[0212] The disk body 260 is formed with a baffle 262 and a grille area 264. The baffle 262 is opposite to and spaced apart from the communication portion 280, and the grille area 264 is located on the periphery of the baffle 262.

[0213] In this embodiment, the structure of the pot body assembly 200 is further defined. The pot body assembly 200 further includes a disk body 260. The disk body 260 is located in the cooking cavity 210, and the disk body 260 abuts against the second end face of the oil receiving tray 250, and food ingredients can be placed on the disk body 260.

[0214] The cooking device 10 includes a hot air device 140. When the hot air device 140 of the cooking device 10 operates, the hot air device 140 is used to supply hot air to the cooking cavity 210.

[0215] When the cooking device 10 is operating, the hot air device 140 operates to heat the air to generate hot air. A part of the high-temperature air flow flows back to the hot air device 140 from above the food ingredients, and another part of the high-speed and high-temperature air flow flows into the bottom of the disk body 260 via the food ingredients and the grille area 264, and then flows back to the top of the food ingredients to fully heat the food ingredients. That is to say, by providing the grille area 264, the flow path of the hot air is changed, solving the problem that the hot air is concentrated on the upper surface of the food ingredients in the related art, resulting in uneven upper and lower temperatures, and the need to frequently turn the food ingredients, which in turn affects the cooking taste of the food ingredients and the cumbersome operation steps, and improving the usability and market competitiveness of the product.

[0216] Specifically, the disk body 260 is provided with a grille area 264. The grille structure can play a role in restricting the flow path of the hot air and changing the flow direction of the air flow to ensure the effective contact area and contact angle between the hot air and the food ingredients, and thus can ensure the uniformity and consistency of cooking the food ingredients.

[0217] Further, the structure of the disk body 260 is defined such that a part of the disk body 260 forms a baffle 262. The baffle 262 is disposed opposite to the communication portion 280, and there is a gap between the baffle 262 and the communication portion 280.

[0218] The baffle 262 is configured to block the flow of grease towards the communication part 280, preventing grease from entering the smoking chamber 220 through the communication part 280. If grease flows through the communication part 280 into the fume generation chamber, the grease will generate fumes in a high-temperature environment, which will affect the taste of the food and cause environmental pollution.

[0219] It can be understood that the baffle 262 is disposed opposite to the communication part 280. In this way, even if grease flows to the baffle 262, the baffle 262 will change the flow path of the grease, and the grease will flow under the guidance of the baffle 262 to an area away from the communication part 280. That is to say, the grease will not flow through the communication part 280 into the smoking cooking chamber 210.

[0220] It can be understood that there is a gap between the baffle 262 and the communication part 280. In this way, the smoke generated in the smoking chamber 220 flows through the communication part 280 to the gap between the communication part 280 and the baffle 262, and then flows through this gap to the grille area 264 on the periphery of the baffle 262, and flows from the bottom of the food to the top of the food through the grille area 264 to fully smoke the food, so that different positions of the food can be effectively smoked, ensuring the balance and consistency of the smoking effect, and ensuring the edible taste of the food.

[0221] In some embodiments, as Figure 2 shown, the device main body 100 further includes a hot air device 140.

[0222] The hot air device 140 is in communication with the cooking chamber 210, and the hot air device 140 is configured to supply hot air to the cooking chamber 210.

[0223] The device main body 100 is provided with an exhaust port, the exhaust port is in communication with the chamber 110, and the cooking device 10 further includes a filtering device 400, and the filtering device 400 is disposed at the exhaust port.

[0224] In this embodiment, the hot air device 140 is in communication with the cooking chamber 210. When the hot air device 140 operates, it can heat the air to form hot air. Under the action of the fan of the hot air device 140, the hot air circulates in the cooking chamber 210 to heat the food and complete the baking cooking.

[0225] Further, the device main body 100 is also provided with an exhaust port, and the cooking device 10 further includes a filtering device 400, which is arranged at the exhaust port of the device main body 100. As a product for indoor use in the home, the smoke generated during the smoking process by the cooking device 10 will pollute the indoor air and may even trigger the indoor smoke alarm. Therefore, a filtering device 400 is arranged at the exhaust port to filter the smoke generated by the cooking device 10 in the normal cooking mode and the smoking mode, reduce the smoke discharged into the room, ensure the air quality of the indoor environment where the cooking device 10 is used, and reduce the impact on environmental pollution.

[0226] In some embodiments, along the height direction of the barrel body 240, at least a part of the smoke generation cavity 220 is located below the cooking cavity 210.

[0227] In this embodiment, by reasonably setting the cooperation structure of the smoke generation cavity 220 and the cooking cavity 210, at least a part of the smoke generation cavity 220 is located below the cooking cavity 210 along the height direction of the barrel body 240. That is, along the height direction of the barrel body 240, the smoke generation cavity 220 is located below the cooking cavity 210. Or, along the height direction of the barrel body 240, a part of the smoke generation cavity 220 is located below the cooking cavity 210, and another part of the smoke generation cavity 220 is located on the side of the cooking cavity 210. Or, along the height direction of the barrel body 240, the first part of the smoke generation cavity 220 is located below the cooking cavity 210, the second part of the smoke generation cavity 220 is located on the side of the cooking cavity 210, and the third part of the smoke generation cavity 220 is located above the cooking cavity 210.

[0228] When at least a part of the smoke generation cavity 220 is located below the cooking cavity 210 along the height direction of the barrel body 240, the smoke generated by the smoke generation cavity 220 can smoothly flow to the cooking cavity 210. That is, the smoke generated by the smoke generation cavity 220 can flow to the cooking cavity 210 with less resistance to smoke-cook the ingredients in the cooking cavity 210.

[0229] In some embodiments, as Figure 5 shown, a part of the disk body 260 protrudes in a direction away from the oil receiving tray 250 to form a baffle 262.

[0230] In this embodiment, by reasonably setting the structure of the disk body 260, a part of the disk body 260 protrudes in a direction away from the oil receiving tray 250 to form a baffle 262. That is, the baffle 262 is a convex structure. This setting can prevent grease from entering the communication part 280 while enhancing the structural strength of the disk body 260 and reducing the probability of deformation of the disk body 260.

[0231] Specifically, the baffle 262 includes a bottom plate and side plates. The side plates are connected to the peripheral side of the bottom plate. The bottom plate is correspondingly arranged with the communication part 280. There are no openings on the bottom plate and side plates of the baffle 262. In this way, it can prevent the grease generated by the cooking ingredients from entering the communication part 280 of the oil receiving tray 250 from the dish body 260, avoid polluting the wood chips in the smoke generation cavity 220, and can also avoid generating oil fumes.

[0232] In some embodiments, as Figure 5 shown, the dish body 260 is provided with a recess 266. The recess 266 is connected between the baffle 262 and the grille area 264. The recess 266 is provided with a first flow-through opening 268, and the first flow-through opening 268 is communicated with the communication part 280.

[0233] In this embodiment, the structure of the dish body 260 is further defined. The dish body 260 is provided with a recess 266. The recess 266 is connected to the outer edge of the baffle 262. That is, the recess 266 is located on one side of the baffle 262, and the recess 266 is relatively independent of the baffle 262.

[0234] It can be understood that there is a gap between the baffle 262 and the flow-through part. The first flow-through opening 268 on the recess 266 can be communicated with the communication part 280, so that at least a part of the flue gas flowing out of the communication part 280 can flow to the ingredients on the dish body 260 through the first flow-through opening 268, flow from the bottom of the ingredients to the top of the ingredients, so as to fully smoke the ingredients, ensure that the ingredients at different positions can be fully contacted with the flue gas, ensure the balance and consistency of the smoked ingredients, and can ensure the taste of the cooked ingredients.

[0235] It can be understood that a part of the dish body 260 is recessed towards the direction of the oil receiving tray 250 to form a recess 266. The recess 266 is closer to the oil receiving tray 250 than the grille area 264. It can also be said that the distance from the recess 266 to the oil receiving tray 250 is less than the distance from the grille area 264 to the oil receiving tray 250. In this way, when the ingredients are placed on the dish body 260, a gap will be formed between the ingredients and the recess 266. In this way, it is more conducive to the flue gas flowing from the first flow-through opening 268 on the recess 266 to the ingredients, and reduces the resistance when the flue gas flows.

[0236] In this embodiment, the number of the first flow-through openings 268 is multiple, and the multiple first flow-through openings 268 are arranged at intervals along the circumferential direction of the baffle 262.

[0237] In some other embodiments, the number of the first flow-through openings 268 is one.

[0238] In some other embodiments, the shape of the first flow-through opening 268 includes: an annular opening, an arc-shaped opening, a kidney-shaped opening, etc., which are not listed one by one here.

[0239] Specifically, an annular rib is provided on the disk body 260, and the annular rib is located between the first flow-through port 268 and the grille area 264. That is, the annular rib surrounds the circumferential side of the recess 266. The annular rib serves to separate the recess 266 and the grille area 264. In this way, when the food ingredients are placed on the disk body 260, the annular rib serves to support the food ingredients to ensure the distance between the food ingredients and the first flow-through port 268 and ensure the smooth flow of the flue gas.

[0240] It can be understood that a part of the flue gas flows to the food ingredients through the first flow-through port 268, and a part of the flue gas flows to the food ingredients through the grille area 264.

[0241] Specifically, the disk body 260 is integrally formed with a baffle 262 and a recess 266. This structural setting simplifies the assembly process of the baffle 262 and the recess 266 and the subsequent disassembly process because the assembly process of the baffle 262 and the recess 266 is omitted, which is beneficial to improving the assembly and disassembly efficiency, and thus can reduce the production and maintenance costs. In addition, since the disk body 260 is integrally formed with the baffle 262 and the recess 266, the dimensional accuracy requirements for product forming can be ensured.

[0242] In some embodiments, as Figure 5 shown, the oil drip tray 250 includes a bottom wall and a side wall. The side wall is connected to the circumferential side of the bottom wall, and a first channel is enclosed between the side wall and the disk body 260.

[0243] In this embodiment, the oil drip tray 250 includes a bottom wall and a side wall. The side wall of the oil drip tray 250 is connected to the outer edge of the bottom wall of the oil drip tray 250, and the side wall and the bottom wall of the oil drip tray 250 cooperate to accommodate the grease generated when cooking food ingredients. The side wall will block the grease of the food ingredients to prevent the grease from leaking out and entering the smoke generation cavity 220.

[0244] Further, the first channel is enclosed by the side wall of the oil drip tray 250 and the outer peripheral wall of the disk body 260. In this way, a part of the flue gas flowing out of the smoke generation cavity 220 can flow from the periphery of the disk body 260 to the food ingredients on the disk body 260, so that the food ingredients located at the edge of the disk body 260 can also be in full contact with the flue gas, ensuring the smoking effect of the food ingredients. At the same time, this setting enables the high-speed and high-temperature air flow around the disk body 260 to flow through the side of the disk body 260 to the food ingredients at the disk body 260 when cooking food ingredients. This setting can ensure the effectiveness and feasibility of the convective heat transfer between the food ingredients and the high-speed and high-temperature air flow.

[0245] It can be understood that the structural setting of the first channel reduces the resistance of the disk body 260 to the hot air and the flue gas, has a guiding effect on the hot air and the flue gas, limits the flow path of the hot air and the flue gas, changes the flow direction of the air flow, to ensure the effective contact area and contact angle between the hot air, the flue gas and the food ingredients, and thus can ensure the uniformity and consistency of food cooking.

[0246] In this embodiment, a first channel is defined by enclosing a part of the outer peripheral wall of the disk body 260 and the side wall of the oil receiving tray 250.

[0247] In some other embodiments, the entire outer peripheral wall of the disk body 260 and the side wall of the oil receiving tray 250 enclose a first channel.

[0248] In some embodiments, as Figure 5 shown, a plurality of elastic blocks 270 are provided at intervals on the outer peripheral wall of the disk body 260. Each elastic block 270 abuts against the side wall of the oil receiving tray 250, and a first channel is formed between any two adjacent elastic blocks 270.

[0249] The structure of the disk body 260 is further defined. The disk body 260 is provided with a plurality of elastic blocks 270. The plurality of elastic blocks 270 are arranged at intervals along the outer peripheral wall of the disk body 260, and each elastic block 270 abuts against the side wall of the oil receiving tray 250. In this way, a first channel is formed between any two adjacent elastic blocks 270. This setting makes reasonable use of the structure of the disk body 260. While ensuring the effectiveness of forming the first channel, it can avoid the situation of investing other devices to define the first channel, which is beneficial to reducing the transformation cost of the product. High-speed, high-temperature air flow and flue gas can flow into the upper surface of the food through the gap between two adjacent elastic blocks 270, thereby providing effective structural support for the uniform heating and uniform smoking of the upper and lower surfaces of the food.

[0250] In addition, since the elastic block 270 has elasticity, when the oil receiving tray 250 and the disk body 260 are assembled or disassembled, the elastic block 270 will contact the inner wall surface of the oil receiving tray 250, and the elastic block 270 can also play a role in preventing scratching and bumping, avoiding scratching the oil receiving tray 250 or the disk body 260.

[0251] Specifically, the elastic block 270 includes: rubber block, plastic block, etc., which are not listed one by one here.

[0252] In some embodiments, as Figure 5 shown, the oil receiving tray 250 is provided with a support portion 252. The support portion 252 abuts against the disk body 260, and the support portion 252 is used to form a second channel between the bottom wall of the disk body 260 and the oil receiving tray 250. The second channel communicates with the grille area 264.

[0253] In this embodiment, the structure of the oil pan 250 is further defined such that the oil pan 250 is provided with a support portion 252. The support portion 252 abuts against the bottom wall of the pan body 260. The support portion 252 serves to support and fix the pan body 260. The support portion 252 can form a second channel between the bottom wall of the pan body 260 and the oil pan 250, and the second channel communicates with the grille area 264. This setting leaves enough clearance between the pan body 260 and the oil pan 250 to ensure the circulation of hot air and flue gas, so as to ensure the cooking effect of the food ingredients.

[0254] Specifically, a second channel is formed between the bottom wall of the pan body 260 and the oil pan 250. A first channel is formed between the side wall of the oil pan 250 and the pan body 260. This setting enables the air flow to enter the bottom of the pan body 260 from multiple directions and angles through the second channel simultaneously, thereby ensuring the contact area and contact angle between the air flow and the food ingredients, and providing an effective structural support for the uniform heating and smoking of the food ingredients.

[0255] At the same time, the first channel and the second channel are communicated, so that the air flow around the pan body 260 flows through the side and bottom of the pan body 260 and then flows to the food ingredients at the pan body 260. This setting can ensure the effectiveness and feasibility of the convective heat transfer and smoking between the food ingredients and the air flow.

[0256] In some embodiments, the number of the support portions 252 is multiple, and the multiple support portions 252 are arranged at intervals along the circumferential direction of the grille area 264. Second flow-through openings are provided at the portions of the pan body 260 corresponding to two adjacent support portions 252.

[0257] In this embodiment, the mating structure of the pan body 260 and the oil pan 250 is further defined such that the support portion 252 is located on the outer peripheral side of the grille area 264. In other words, the grille area 264 is located inside the support portion 252. This setting can reduce the obstruction of the support portion 252 to the flue gas flowing out of the communication portion 280 and the obstruction to the hot air, and ensure the smooth flow of the air flow at the pan body 260 while ensuring the effectiveness of supporting the pan body 260.

[0258] Further, the number of the support portions 252 is multiple, and the multiple support portions 252 are located on the circumferential side of the grille area 264 and are arranged at intervals along the circumferential direction of the grille area 264. Second flow-through openings are provided at the portions of the pan body 260 corresponding to two adjacent support portions 252, so that the air flow at the support portion 252 can also flow through the second flow-through openings to the food ingredients at the pan body 260. This setting enriches the flow path and flow area of the air flow, which is beneficial to the effective contact between the hot air and the flue gas and the food ingredients at various positions.

[0259] In some embodiments, a part of the oil drip tray 250 protrudes towards the mouth of the barrel body 240 to form a first convex part 254, and the first convex part 254 forms a part of the cavity wall of the smoke generation cavity 220.

[0260] In this embodiment, by reasonably setting the structure of the oil drip tray 250, a part of the oil drip tray 250 protrudes towards the mouth of the barrel body 240 to form a first convex part 254, and the first convex part 254 forms a part of the cavity wall of the smoke generation cavity 220. This setting increases the space for accommodating wood chips, is conducive to extending the use time of the wood chips, and can meet the use requirements of long-term smoking operations.

[0261] It can be understood that a part of the oil drip tray 250 is bent to form the first convex part 254. This setting can enhance the structural strength of the oil drip tray 250 while ensuring the volume of the smoke generation cavity 220, making the oil drip tray 250 not easily deformed.

[0262] In some embodiments, as Figure 5 shown, a part of the first convex part 254 protrudes towards the barrel mouth to form a second convex part 256, and the communication part 280 is arranged on the second convex part 256.

[0263] In this embodiment, the structure of the oil drip tray 250 is further defined, so that a part of the first convex part 254 protrudes towards the barrel mouth to form a second convex part 256, and the communication part 280 is arranged on the second convex part 256. That is, the second convex part 256 serves as the installation carrier of the communication part 280 to limit the matching dimensions of the communication part 280 and the disc body 260.

[0264] It can be understood that the distance from the second convex part 256 to the barrel body 240 is d1, and the distance from the area of the first convex part 254 on the circumferential side of the second convex part 256 to the barrel body 240 is d2, and d1 is greater than d2. That is, the installation position of the communication part 280 is raised. Only when the height of the grease in the oil drip tray 250 exceeds the communication part 280, the grease will flow to the communication part 280, and then flow to the smoke generation cavity 220 through the communication part 280. Thus, it can be seen that the second convex part 256 can prevent the grease generated by cooking ingredients from entering the smoke generation cavity 220 through the communication part 280 on the oil drip tray 250, can prevent the wood chips in the smoke generation cavity 220 from being polluted, and can avoid the generation of oil fumes due to the heating of the grease.

[0265] It can be understood that the first convex part 254 and the second convex part 256 form a stepped structure, and the outer edge of the baffle 262 abuts against the connection part of the first convex part 254 and the second convex part 256. This setting plays a role in protecting the communication part 280 and can prevent the grease from flowing to the communication part 280.

[0266] In some embodiments, the communication part 280 is arranged on the end face of the second convex part 256 facing the barrel mouth.

[0267] In this embodiment, the position of the communication part 280 is further defined. The communication part 280 is provided on the end face of the second convex part 256 facing the barrel opening. Specifically, the second convex part 256 includes a top wall and a side wall. The side wall of the second convex part 256 is connected to the outer edge of the top wall of the second convex part 256. The communication part 280 includes a communication hole, and the communication hole is provided on the top wall of the second convex part 256.

[0268] This setting raises the position of the communication part 280. Only when the height of the grease in the oil receiving tray 250 is greater than the top of the second convex part 256, the grease will flow over the second convex part 256 to the communication part 280, and then flow to the smoke generating cavity 220 through the communication part 280. Thus, it can be seen that the second convex part 256 can prevent the grease generated by cooking ingredients from entering the smoke generating cavity 220 through the communication part 280 on the oil receiving tray 250.

[0269] In some other embodiments, the top wall of the second convex part 256 is provided with a first part of the communication part 280, and the side wall of the second convex part 256 is provided with a second part of the communication part 280.

[0270] In still other embodiments, the side wall of the second convex part 256 is provided with the communication part 280.

[0271] In some embodiments, as Figure 5 shown, the barrel body 240 is provided with a surrounding rib 244. The surrounding rib 244 is inserted into the first convex part 254 and abuts against the inner surface of the first convex part 254. A smoke generating cavity 220 is surrounded between the first convex part 254, the surrounding rib 244 and the inner surface of the barrel body 240.

[0272] In this embodiment, a surrounding rib 244 is provided inside the barrel body 240. A part of the oil receiving tray 250 protrudes toward the barrel opening of the barrel body 240 to form a first convex part 254, and the surrounding rib 244 is correspondingly arranged with the first convex part 254. The surrounding rib 244 is inserted into the first convex part 254 and abuts against the inner surface of the first convex part 254.

[0273] A smoke generating cavity 220 is surrounded between the first convex part 254, the surrounding rib 244 and the inner surface of the barrel body 240. In this way, after the wood chips are placed in the smoke generating cavity 220, the surrounding rib 244 and the first convex part 254 cooperate to define the accommodation area of the wood chips. The surrounding rib 244 and the first convex part 254 have the function of blocking the wood chips, so that the wood chips will not fly everywhere, and the wood chips are effectively limited in a fixed area.

[0274] In addition, the first convex part 254 and the surrounding rib 244 cooperate to limit the displacement of the oil receiving tray 250 relative to the barrel body 240 in multiple directions and at multiple angles, and can define the matching size of the oil receiving tray 250 and the barrel body 240, and the oil receiving tray 250 will not shift relative to the barrel body 240.

[0275] Specifically, the surrounding rib 244 is integrally formed with the barrel body 240. This structural setting simplifies the assembly process of the surrounding rib 244 and the barrel body 240 and the subsequent disassembly process because the assembly process between the surrounding rib 244 and the barrel body 240 is omitted. This is beneficial to improving the assembly and disassembly efficiency, and thus can reduce the production and maintenance costs. In addition, the integral formation of the surrounding rib 244 and the barrel body 240 can ensure the dimensional accuracy requirements for the molding of the product.

[0276] In some embodiments, as Figure 5 shown, the barrel body 240 is further provided with ribs 246. The ribs 246 are located on the circumferential side of the first convex portion 254, and the ribs 246 are in contact with the outer surface of the oil receiving tray 250.

[0277] In this embodiment, the cooperation structure of the barrel body 240 and the ribs 246 is further defined, such that the barrel body 240 is further provided with ribs 246. The ribs 246 are located on the circumferential side of the surrounding rib 244 and on the circumferential side of the first convex portion 254.

[0278] Since the ribs 246 are in contact with the outer surface of the oil receiving tray 250, that is, the ribs 246 have the function of supporting the oil receiving tray 250 to increase the distance between the smoked high-temperature area and the oil receiving tray 250. In this way, the heat transfer from the smoked high-temperature area to the oil receiving tray 250 can be reduced, and the generation of oil fumes can be avoided.

[0279] In this embodiment, the shape of the ribs 246 is annular.

[0280] In some other embodiments, the number of the ribs 246 is multiple, and the multiple ribs 246 are arranged at intervals along the circumferential direction of the first convex portion 254.

[0281] In some embodiments, as Figure 5 shown, at least one of the disk body 260 and the oil receiving tray 250 is provided with a handle.

[0282] In this embodiment, the structures of the disk body 260 and the oil receiving tray 250 are further defined. Specifically, at least one of the disk body 260 and the oil receiving tray 250 is provided with a handle. That is, the disk body 260 is provided with a handle, or the oil receiving tray 250 is provided with a handle 290, or both the disk body 260 and the oil receiving tray 250 are provided with the handle 290.

[0283] By holding the handle 290, the assembly of the disk body 260 and the oil receiving tray 250, or the assembly of the oil receiving tray 250 and the barrel body 240, or the assembly of the disk body 260, the oil receiving tray 250 and the barrel body 240 can be realized. This setting has the advantages of convenient operation and high assembly efficiency.

[0284] In this embodiment, the handle 290 is provided at the baffle 262 of the disk body 260.

[0285] In some other embodiments, the handle 290 is provided on the outer peripheral wall of the disk body 260, and such an arrangement will not interfere with the disassembly and assembly of the disk body 260 and the oil drip tray 250.

[0286] In the present embodiment, the handle 290 is provided on the side wall of the oil drip tray 250.

[0287] In some embodiments, the communication part 280 is located in the middle of the oil drip tray 250.

[0288] In this embodiment, the structure of the oil drip tray 250 is further defined. Specifically, the communication part 280 is located in the middle of the oil drip tray 250, that is, the communication part 280 is located in the middle of the cooking cavity 210. In this way, the smoke discharged from the communication part 280 can diffuse from the middle of the food to the periphery of the food, so that the food at different positions can effectively contact the smoke. In this way, it is beneficial to ensure the smoking effect of the food.

[0289] Specifically, after the wood chips are placed in the smoking generation cavity 220 of the barrel body 240, the oil drip tray 250 is placed in the barrel body 240, and then the frying basket (i.e., the disk body 260) is placed on the oil drip tray 250. After the food and wood chips are placed, after cooking the food for a period of time, the heating device 120 starts to heat to raise the temperature of the area where the wood chips are placed at the bottom of the barrel body 240 to 260°C to 400°C. The wood chips are carbonized to generate smoke to smoke the food. After the smoking is over, the pump body 320 starts to work, pumps the water in the liquid storage tank 310 to the spray head 330, and the spray head 330 sprays the water in a mist shape under the action of the pressure of the pump body 320. The smoke remaining in the cooking cavity 210 after smoking is dissolved in the misty water. In this way, when the cooking cavity 210 is opened, there will not be too much smoke overflowing to affect the user experience or trigger the smoke alarm. At the same time, the smoke flavor substances dissolved in the water make the smoked flavor of the food more intense.

[0290] A control method for a cooking device according to still some other embodiments of the present application is used to control the cooking device provided in any of the above embodiments. Figure 7 The flowchart of the control method according to an embodiment of the present invention is shown, as Figure 7 shown, the control method includes:

[0291] Step 702, receiving a smoking mode signal of the cooking device;

[0292] Step 704, in response to the smoking mode signal, controlling the heating device and the spraying device of the cooking device to work.

[0293] In this embodiment, the food is placed in the cooking cavity. The wood chips are placed in the smoking generation cavity.

[0294] The user triggers the smoking mode of the cooking device. After receiving the smoking mode signal of the cooking device, in response to the smoking mode signal, the heating device and the spraying device of the cooking device are controlled to operate.

[0295] The heating device operates to heat the smoking generation cavity. Wood chips are placed in the smoking generation cavity. When the heating element operates, it can heat the wood chips. The wood chips are carbonized and smoked under the action of high temperature to achieve the purpose of smoking food ingredients. Specifically, the smoke generated in the smoking generation cavity can be discharged to the cooking cavity to smoke the food ingredients in the cooking cavity, thereby enhancing the flavor of the food ingredients, enriching the usage functions of the cooking device, enabling the cooking device to have conventional cooking modes (such as air frying mode, baking mode), and also having a smoking mode, meeting the diverse usage needs of users, and improving the usage performance and market competitiveness of the product.

[0296] Furthermore, the spraying device is communicated with the cooking cavity. Controlling the spraying device to operate can spray into the cooking cavity. When smoking food ingredients or after the food ingredients are smoked, spraying into the cooking cavity through the spraying device, the smoke particles can be dissolved in the water mist, and the flavor substances of the smoke are more easily attached to the surface of the food ingredients under the action of water vapor, making the smoked flavor stronger and the edible taste of the food ingredients better. In addition, due to the action of steam, more smoke is dissolved in the foggy water, so that more smoke is absorbed by the food ingredients. In this way, after cooking is completed and the pot body assembly is opened, the amount of smoke overflow will be reduced, reducing environmental pollution and being beneficial to improving the usage performance of the product.

[0297] In some embodiments, the steps of controlling the heating device and the spraying device of the cooking device to operate specifically include: controlling the heating device to operate; after a first preset time, controlling the heating device to stop operating and controlling the spraying device to operate.

[0298] In this embodiment, the steps of controlling the heating device and the spraying device of the cooking device to operate are refined. Specifically, controlling the heating device to operate, after a first preset time, then controlling the heating device to stop operating and controlling the spraying device to operate. That is to say, the heating device and the spraying device do not operate simultaneously, but first control the heating device to operate, and after a first preset time, control the spraying device to operate, and control the spraying device to operate on the premise of controlling the heating device to stop operating.

[0299] That is to say, there is a sequence between smoking and water mist spraying, making the smoke dissolve more fully in the foggy water.

[0300] Specifically, the first preset time includes 2 min, 5 min, 8 min, 10 min, 15 min, etc., and will not be listed one by one here.

[0301] In some embodiments, the steps of controlling the heating device and the spraying device of the cooking device to operate specifically include: controlling the heating device and the spraying device to operate simultaneously.

[0302] In this embodiment, the steps of controlling the heating device and the spraying device of the cooking device are refined. Specifically, the heating device and the spraying device are controlled to work simultaneously. That is, the heating device and the spraying device work simultaneously, smoking the food ingredients while spraying water mist on the food ingredients, so that the smoke generated at any time can be effectively dissolved in the misty water.

[0303] In some embodiments, before the step of controlling the heating device and the spraying device of the cooking device, it further includes: controlling the hot air device of the cooking device to work, and after a second preset time, controlling the hot air device to stop working.

[0304] In this embodiment, after responding to the smoking mode signal and before the step of controlling the heating device and the spraying device of the cooking device, it further includes: controlling the hot air device of the cooking device to work. That is, before the step of controlling the heating device and the spraying device of the cooking device, the hot air device of the cooking device is controlled to work, and after a second preset time, the hot air device is controlled to stop working.

[0305] The operation of the hot air device can heat the air to form hot air, and under the action of the fan of the hot air device, the hot air circulates in the cooking cavity to heat the food ingredients and complete the baking cooking.

[0306] After the second preset time, controlling the hot air device to stop working, that is, after the baking cooking is completed, controlling the heating device and the spraying device of the cooking device to complete the smoking cooking of the food ingredients.

[0307] Specifically, the second preset time includes 10 min, 15 min, 20 min, 25 min, 28 min, etc., and will not be listed one by one here.

[0308] In some embodiments, the control method of the cooking device further includes: controlling the spraying device to stop working and controlling the hot air device of the cooking device to work.

[0309] In this embodiment, after spraying the water mist, the hot air device is controlled to work to bake the food ingredients and remove the excess moisture at the food ingredients to ensure the edible texture of the food ingredients with a crispy exterior and tender interior.

[0310] A control device of a cooking device according to still some embodiments of the present application is used to control the cooking device provided in any of the above embodiments. Figure 8 The structural block diagram of the control device according to an embodiment of the present invention is shown, as Figure 8 shown, the control device 800 includes:

[0311] An acquisition module 802, configured to receive a smoking mode signal of a cooking device; a control module 804, configured to control the heating device and the spraying device of the cooking device to operate in response to the smoking mode signal.

[0312] In this embodiment, the control device of the cooking device includes an acquisition module 802 and a control module 804.

[0313] Place the food ingredients in the cooking cavity. Place the wood chips in the smoking cavity.

[0314] When the user triggers the smoking mode of the cooking device, after the acquisition module 802 receives the smoking mode signal of the cooking device, the control module 804 controls the heating device and the spraying device of the cooking device to operate in response to the smoking mode signal.

[0315] The control module 804 controls the heating device to operate. The heating device operates to heat the smoking cavity. Wood chips are placed in the smoking cavity. The heating element can heat the wood chips. The wood chips are carbonized and emit smoke under the action of high temperature to achieve the purpose of smoking the food ingredients. Specifically, the smoke generated in the smoking cavity can be discharged into the cooking cavity to smoke the food ingredients in the cooking cavity, thereby enhancing the flavor of the food ingredients, enriching the usage functions of the cooking device, enabling the cooking device to have conventional cooking modes (such as air frying mode, baking mode) while also having a smoking mode, meeting the diverse usage needs of users, and improving the usage performance and market competitiveness of the product.

[0316] The control module 804 controls the spraying device to operate. The spraying device is communicated with the cooking cavity. Controlling the spraying device to operate can spray into the cooking cavity. When smoking the food ingredients or after the food ingredients are smoked, spraying into the cooking cavity through the spraying device, the smoke particles can be dissolved in the water mist, and the flavor substances of the smoke are more easily attached to the surface of the food ingredients under the action of water vapor, making the smoking flavor stronger and the edible taste of the food ingredients better. In addition, due to the action of steam, more smoke is dissolved in the misty water, so that more smoke is absorbed by the food ingredients. In this way, after the cooking is completed and the pot body assembly is opened, the amount of smoke overflow will be reduced, reducing environmental pollution and being beneficial to improving the usage performance of the product.

[0317] In some embodiments, the control module 804 is further configured to control the heating device to operate; after a first preset time, control the heating device to stop operating and control the spraying device to operate.

[0318] In this embodiment, the control module 804 controls the heating device to operate. After the first preset time, it then controls the heating device to stop operating and controls the spraying device to operate. That is, the heating device and the spraying device do not operate simultaneously. Instead, the heating device is first controlled to operate, and after the first preset time, the spraying device is controlled to operate, and the spraying device is controlled to operate on the premise of controlling the heating device to stop operating.

[0319] That is to say, there is a sequence for smoking and water spraying, which enables the smoke to be more fully dissolved in the misty water.

[0320] Specifically, the first preset time includes 2 min, 5 min, 8 min, 10 min, 15 min, etc., and will not be listed one by one here.

[0321] In some embodiments, the control module 804 is further configured to control the heating device and the spraying device to work simultaneously.

[0322] In this embodiment, the control module 804 controls the heating device and the spraying device to work simultaneously. That is, the heating device and the spraying device work simultaneously. While smoking the food materials, water is sprayed on the food materials, so that the smoke generated at any time period can be effectively dissolved in the misty water.

[0323] In some embodiments, the control module 804 is further configured to control the hot air device of the cooking device to work, and after the second preset time, control the hot air device to stop working.

[0324] In this embodiment, before controlling the heating device and the spraying device of the cooking device to work, it further includes: the control module 804 controls the hot air device of the cooking device to work. That is, before the step of controlling the heating device and the spraying device of the cooking device to work, the hot air device of the cooking device is controlled to work, and after the second preset time, the hot air device is controlled to stop working.

[0325] The working of the hot air device can heat the air to form hot air, and under the action of the fan of the hot air device, the hot air circulates in the cooking cavity to heat the food materials and complete the baking cooking.

[0326] After the second preset time, control the hot air device to stop working. That is, after the baking cooking is completed, control the heating device and the spraying device of the cooking device to work to complete the smoking cooking of the food materials.

[0327] Specifically, the second preset time includes 10 min, 15 min, 20 min, 25 min, 28 min, etc., and will not be listed one by one here.

[0328] In some embodiments, the control module 804 is further configured to control the spraying device to stop working and control the hot air device of the cooking device to work.

[0329] In this embodiment, after water spraying, control the hot air device to work to bake the food materials and remove the excess moisture at the food materials to ensure the edible texture of the food materials with a crispy outside and tender inside.

[0330] A control device for a cooking appliance according to some further embodiments of the present application includes: a memory for storing programs or instructions; a processor for implementing the steps of the control method provided in any of the above embodiments when executing the programs or instructions. Therefore, the control device of the cooking appliance also includes all the beneficial effects of the control method provided in any of the above embodiments. To avoid repetition, they will not be described herein again.

[0331] A readable storage medium according to some further embodiments of the present application has programs or instructions stored thereon, and when the programs or instructions are executed by a processor, the steps of the control method provided in any of the above embodiments are implemented. Therefore, the readable storage medium also includes all the beneficial effects of the control method provided in any of the above embodiments. To avoid repetition, they will not be described herein again.

[0332] A cooking appliance according to some further embodiments of the present application includes: the control device provided in any of the above embodiments; and / or the readable storage medium provided in any of the above embodiments. Therefore, the cooking appliance also includes all the beneficial effects of the control device provided in any of the above embodiments and / or the readable storage medium provided in any of the above embodiments. To avoid repetition, they will not be described herein again.

[0333] In the present invention, the term "a plurality of" means two or more, unless otherwise clearly defined. Terms such as "mounted", "connected", "coupled", "fixed", etc. should be understood in a broad sense. For example, "connected" can be a fixed connection, a detachable connection, or an integral connection; "coupled" can be a direct connection or an indirect connection through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0334] In the description of this specification, the description of terms such as "one embodiment", "some embodiments", "specific embodiments", etc. means that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described can be combined in a suitable manner in any one or more embodiments or examples. The above are only the preferred embodiments of the present invention and are not used to limit the present invention. For those skilled in the art, the present invention can have various modifications and changes. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A cooking device, characterized in that, it comprises: a device main body, the device main body includes a chamber with an opening and a heating device; a pot body assembly disposed in the chamber, the pot body assembly is provided with a cooking chamber and a smoke generation chamber, the smoke generation chamber is communicated with the cooking chamber, and the heating device is used to heat the smoke generation chamber; a spraying device, the spraying device is communicated with the cooking chamber, and the spraying device is used to spray into the cooking chamber.

2. The cooking device according to claim 1, characterized in that, the spraying device is disposed on the device main body; and / or the spraying device is located on one side of the device main body, the cooking device further includes a guiding portion, and the spraying device and the cooking chamber are communicated through the guiding portion.

3. The cooking device according to claim 2, characterized in that, when the spraying device is disposed on the device main body, at least a part of the spraying device is located above the pot body assembly.

4. The cooking device according to claim 2, characterized in that, when the spraying device is disposed on the device main body, a first opening is provided on the device main body, and the liquid inlet portion of the spraying device is exposed outside the device main body through the first opening.

5. The cooking device according to claim 2, characterized in that, when the spraying device is located on one side of the device main body, a part of the guiding portion is inside the device main body and extends into the cooking chamber, and another part of the guiding portion extends out of the device main body and is connected to the spraying device.

6. The cooking device according to claim 2, characterized in that, when the spraying device is located on one side of the device main body, the cooking device further includes a sealing member, and the sealing member is used to seal the connection portion between the guiding portion and the device main body.

7. The cooking device according to any one of claims 1 to 6, characterized in that, the spraying device includes: a liquid storage tank; a pump body; a nozzle, the pump body connects the liquid storage tank and the nozzle, and the nozzle is communicated with the cooking chamber.

8. The cooking device according to claim 7, characterized in that, when the spraying device is disposed on the device main body, the spraying device further includes: a connecting pipe, the connecting pipe connects the pump body and the nozzle; a positioning and steering member disposed on the connecting pipe, and the positioning and steering member is used to adjust the extending direction of the connecting pipe so that the nozzle is correspondingly disposed at the middle part of the cooking chamber.

9. The cooking device according to any one of claims 1 to 6, characterized in that, the pot body assembly is further provided with a liquid storage chamber, the liquid storage chamber is communicated with the cooking chamber, and the heating device is further used to heat the liquid storage chamber.

10. The cooking device according to claim 9, characterized in that, the pot body assembly includes: a barrel body; an oil receiving tray detachably disposed in the barrel body, a first end surface of the oil receiving tray and an inner surface of the barrel body enclose the smoke generation chamber therebetween, a second end surface of the oil receiving tray and the inner surface of the barrel body enclose the cooking chamber therebetween, and the oil receiving tray is provided with a communicating portion, and the communicating portion communicates the cooking chamber and the smoke generation chamber.

11. The cooking device according to claim 10, characterized in that, a partition rib is provided at the bottom of the barrel body, and the liquid storage cavity and the smoke generation cavity are located on both sides of the partition rib.

12. The cooking device according to claim 10, characterized in that, the pot body assembly further includes: a disc body detachably provided on the second end surface of the oil receiving tray, the disc body is formed with a baffle and a grille area, the baffle is opposite to and spaced from the communication part, and the grille area is located on the periphery of the baffle.

13. The cooking device according to any one of claims 1 to 6, characterized in that, the device main body further includes: a hot air device communicated with the cooking cavity, and the hot air device is used to supply hot air to the cooking cavity; the device main body is provided with an exhaust port communicated with the chamber, and the cooking device further includes a filtering device provided at the exhaust port.

14. A control method for a cooking device, used to control the cooking device according to any one of claims 1 to 13, characterized in that, the control method includes: receiving a smoke mode signal of the cooking device; responding to the smoke mode signal, controlling the heating device and the spraying device of the cooking device to work.

15. The control method for the cooking device according to claim 14, characterized in that, the step of controlling the heating device and the spraying device of the cooking device to work specifically includes: controlling the heating device to work; after a first preset time, controlling the heating device to stop working and controlling the spraying device to work.

16. The control method for the cooking device according to claim 14, characterized in that, the step of controlling the heating device and the spraying device of the cooking device to work specifically includes: controlling the heating device and the spraying device to work simultaneously.

17. The control method for the cooking device according to any one of claims 14 to 16, characterized in that, before the step of controlling the heating device and the spraying device of the cooking device to work, the control method of the cooking device further includes: controlling the hot air device of the cooking device to work, and after a second preset time, controlling the hot air device to stop working.

18. The control method for the cooking device according to any one of claims 14 to 16, characterized in that, further includes: controlling the spraying device to stop working, and controlling the hot air device of the cooking device to work.

19. A control device for a cooking device, used to control the cooking device according to any one of claims 1 to 13, characterized in that, includes: an acquisition module for receiving a smoke mode signal of the cooking device; a control module for controlling the heating device and the spraying device of the cooking device to work in response to the smoke mode signal.

20. A control device for a cooking device, characterized in that, includes: a memory for storing programs or instructions; a processor for implementing the steps of the control method according to any one of claims 14 to 18 when executing the programs or instructions.

21. A readable storage medium, on which programs or instructions are stored, characterized in that, When the program or instruction is executed by a processor, it implements the steps of the control method according to any one of claims 14 to 18.

22. A cooking device, characterized in that it comprises: a control device according to claim 19 or 20; and / or a readable storage medium according to claim 21.

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