Cooking equipment with air guide structure

Abstract

The invention relates to the technical field of kitchen equipment, in particular to cooking equipment with an air guide structure, which comprises an upper shell, a lower shell and an air circulation assembly arranged in the upper shell, and the air circulation assembly comprises a driving motor and a cross-flow fan which is connected with the driving motor and is formed by a plurality of blades in a surrounding manner; a gap between every two adjacent blades forms an air outlet, and a cooking utensil and a heating assembly located below the cooking utensil are arranged in the lower shell; the upper shell comprises an inner cover and an outer cover, the inner cover is matched with the cooking utensil to form a cooking space, the cross-flow fan is located in a central area between the inner cover and the outer cover, at least one corner between the inner cover and the outer cover is provided with an air guide channel, the air guide channel is communicated with the cooking space, and each air guide channel is communicated with at least three air outlets; and uniform distribution of heat in the cooking space is guaranteed, the situation that the middle temperature is high and the periphery temperature is low in the cooking space is avoided, and the hot air circulation efficiency is improved.

Description

Technical Field

[0001] The present application relates to the field of kitchen appliances, and more particularly to a cooking appliance with a wind guiding structure. Background Art

[0002] Existing ovens use the blower inside the cavity to suck in gas from the center of the cavity and blow it outwards to circulate and heat food.

[0003] For example, an outdoor cooking appliance disclosed in the authorized publication number CN220735193U includes a stove body and a cover assembly buckled on the stove body. The cover assembly is provided with a wind circulation assembly. A gas stove burner is provided inside the stove body, and a cooking utensil is provided above the gas stove burner. The wind circulation assembly includes a motor and a cross-flow blower connected to the motor. A wind deflector is arranged outside the cross-flow blower. Airflow circulation holes are provided on the cooking utensil, and the airflow circulation holes are located outside the open flame spraying range of the gas stove burner. The hot air generated by the gas stove burner enters above the cooking utensil through the airflow circulation holes under the action of the cross-flow blower, and is blocked by the wind deflector from flowing back into the gas stove burner through the airflow circulation holes.

[0004] However, in the above solution, the heat above the cooking utensil is sucked back to the cross-flow blower and blown towards the cooking utensil under the guiding action of the wind deflector. Since both the cross-flow blower and the wind deflector are arranged in the middle of the cover assembly, the heat inside the stove body is concentrated in the middle of the cooking utensil, making it difficult for the hot air to pass through the food around the cooking utensil. As a result, the moisture loss of the food around is slower, while the moisture loss in the middle is faster. When the upper surface of the food in the middle of the cooking utensil is just crispy, the upper surface of the food around has not been cooked yet, so that the upper surface of the food on the cooking utensil cannot be cooked simultaneously, and thus the cooking effect is not very ideal. Summary of the Invention

[0005] In order to effectively solve the above problems, the present application provides a cooking appliance with a wind guiding structure.

[0006] The cooking appliance with a wind guiding structure provided by the present application adopts the following technical solution:

[0007] A cooking appliance with a wind guiding structure includes an upper housing, a lower housing, and a wind circulation assembly arranged inside the upper housing. The wind circulation assembly includes a driving motor and a cross-flow fan connected to the driving motor and surrounded by a plurality of blades. The gap between two adjacent blades forms an air outlet. A cooking utensil and a heating assembly located below the cooking utensil are arranged inside the lower housing. The upper housing includes an inner cover and an outer cover. The inner cover cooperates with the cooking utensil to form a cooking space. The cross-flow fan is located in the central area between the inner cover and the outer cover. At least one corner between the inner cover and the outer cover is provided with a wind guiding channel, which is connected to the cooking space, and each wind guiding channel is connected to at least three air outlets.

[0008] Optionally, an air inlet corresponding to the cross-flow fan is provided on the inner cover, and a plurality of air guide openings for communicating the air guide channel with the cooking space are provided on the side wall of the inner cover.

[0009] Optionally, a plurality of air guide strips are provided between the inner cover and the outer cover, and the air guide channel is jointly formed by two adjacent air guide strips.

[0010] Optionally, the air guide strip includes a first air deflector and a second air deflector, and the first air deflector and the second air deflector are arranged in an angular shape.

[0011] Optionally, an arc portion is provided at one end of at least one of the first air deflectors close to the second air deflector.

[0012] Optionally, a plurality of the air guide openings are provided at the bottom of the side wall of the inner cover.

[0013] Optionally, the heights of the plurality of air guide openings are different.

[0014] Optionally, the height of the upper surface of the cooking utensil is at least partially different, and the height of the lower surface of the inner cover is adapted to the height of the upper surface of the cooking utensil, so that the heights of the plurality of air guide openings are different.

[0015] Optionally, the air guide channel is provided with an air inlet area and an air outlet area, and the width of the air guide channel gradually increases from the air inlet area to the air outlet area.

[0016] Optionally, the heating assembly is arranged corresponding to the middle area of the cooking utensil, and air flow circulation holes are provided on the outer periphery of the cooking utensil.

[0017] In summary, the present application has at least the following beneficial effects:

[0018] 1. During the cooking process, the heat generated by the heating assembly is transferred upward into the cooking space to heat the food on the cooking utensil. At the same time, the cross-flow fan rotates under the drive of the drive motor. The heat in the cooking space is sucked back to the cross-flow fan and blown out from the periphery of the cross-flow fan into the air guide channel, and finally enters the cooking space, so that the hot air enters from the periphery of the cooking space, ensuring uniform distribution of heat inside the cooking space, making the food on the cooking utensil evenly heated, avoiding the situation where the temperature in the middle of the cooking space is high and the temperature around is low, enabling the traditional low-temperature area to be fully heated, and making the food heated more evenly.

[0019] And the air guide channel is located at at least one corner between the inner cover and the outer cover, so as to allow the hot air to enter from the corner, avoiding the problem of air stagnation at the corner, and at the same time enabling the hot air to enter the most distant corner, breaking the steady-state problem that the air circulation in the original cooking space is concentrated in the middle area.

[0020] In addition, each air guiding channel communicates with at least three air outlets, which can disperse the hot air blown out from the periphery of the cross-flow fan to a wider area, avoiding too strong or too weak local air flow. Moreover, the air flows of at least three air outlets converge in the same air guiding channel, ensuring the air intake of each air guiding channel while forming a higher air pressure, making the air flow path smoother, reducing the kinetic energy loss caused by sudden turning or blocking, and improving the overall heat circulation efficiency. And when some air outlets are blocked or the resistance changes, the other connected air outlets can automatically compensate for the air volume to ensure the stability of the overall operation of the cooking device.

[0021] 2. An air inlet corresponding to the cross-flow fan is provided on the inner cover, so that the hot air in the cooking space can be sucked back to the cross-flow fan through the air inlet, blown out from the periphery of the cross-flow fan and then enter the air guiding channel, and enter the cooking space through a plurality of air guiding openings, further improving the uniformity of the heat inside the cooking space. The air guiding openings are arranged on the side wall of the inner cover, effectively increasing the distance between the air inlet and the air guiding openings, and can prevent the hot air entering from the air guiding openings from being directly sucked back to the cross-flow fan blades, improving the heat circulation effect in the cooking space.

[0022] 3. A number of air guiding strips are provided between the inner cover and the outer cover, and the air guiding channel is jointly formed by two adjacent air guiding strips, which helps to guide the hot air, so that most of the hot air enters the cooking space from the air guiding channel with almost no resistance, thereby ensuring that the hot air can comprehensively heat the food surface at a high speed. Its hot air movement path is reasonable, the flow resistance is small, and it is not easy to attenuate, maximizing the utilization of the energy of the hot air.

[0023] 4. The air guiding strip includes a first guide plate and a second guide plate, and the first guide plate and the second guide plate are arranged in an angular shape, that is, both the first guide plate and the second guide plate are inclined. The hot air blown out from the periphery of the cross-flow fan is directly reflected into the air guiding channel after hitting the first guide plate, effectively reducing the number of times the hot air hits, reducing the loss generated by the hot air hitting the air guiding strip multiple times, making the hot air blown out from the air guiding channel more regular, and improving the utilization rate of the hot air.

[0024] 5. The air guiding strip includes a first guide plate and a second guide plate, and the first guide plate and the second guide plate are arranged in an angular shape and integrally connected, that is, both the first guide plate and the second guide plate are inclined. The hot air blown out from the periphery of the cross-flow fan is directly reflected into the air guiding channel after hitting the first guide plate, effectively reducing the number of times the hot air hits, reducing the loss generated by the hot air hitting the air guiding strip multiple times, making the hot air blown out from the air guiding channel more regular, and improving the utilization rate of the hot air.

[0025] 6. The heights of multiple air inlets are different, and the pressure difference between the high and low air inlets forms a vertical convection cycle, avoiding local accumulation of hot air and achieving longitudinal temperature balance. Moreover, the height difference causes hot air with different flow rates to converge in the cooking space, that is, the hot air at the high position is fast and the hot air at the low position is slow, forming a shear eddy current, enhancing the contact efficiency between the hot air and the food, reducing local overheating or overcooling, and solving the problem of uneven temperature field caused by the traditional oven relying on a single air duct.

[0026] 7. The size of the air guiding channel gradually increases from the air inlet area to the air outlet area. Since the air inlet area is smaller than the air outlet area, a stronger pressure will be formed at the air inlet area, enabling the hot air blown from the periphery of the cross-flow fan to enter the air guiding channel. The wind speed at the air inlet area is also relatively high. Subsequently, when the air flow reaches the air outlet area, the air flow speed decreases and the air output at the air outlet area increases, thereby being able to ensure the air output while increasing the air outlet rate, and improving the overall air outlet efficiency. On the contrary, when the air inlet area is larger than the air outlet area, the air volume at the air inlet area is large. After a large amount of air flow enters the air guiding channel, it will hit the air guiding strips, resulting in air flow loss and a smaller air output at the air outlet area.

[0027] 8. The heating component is arranged corresponding to the middle area of the cooking utensil. There are air flow circulation holes arranged on the outer periphery of the cooking utensil. When the driving motor drives the cross-flow fan to operate, a part of the heat generated by the heating component directly heats the cooking utensil, heating the lower surface of the food on the cooking utensil, and another part of the heat enters above the cooking utensil through the air flow circulation holes under the action of the cross-flow fan and enters the cooking utensil through the air guiding channel to heat the upper surface of the food, thereby being able to improve the heating uniformity of the food.

[0028] When the heating component is set as a gas burner, setting the outlet of the air guiding channel above the cooking utensil can prevent hot air from entering the gas burner through the air flow circulation holes, causing the open flame to flicker or go out, ensuring the heating effect of the open flame on the food, and improving the overall safety of the cooking equipment. Moreover, the outlet of the air guiding channel is located on the periphery of the air flow circulation holes, which can take away the hot air blown out from the air flow circulation holes to participate in the circulation, improving the overall heating effect. Description of the Drawings

[0029] Figure 1 is a cross-sectional view of the cooking equipment shown in Embodiment 1 of the present application.

[0030] Figure 2 is a schematic structural diagram of the air guiding channel in the cooking equipment shown in Embodiment 1 of the present application.

[0031] Figure 3 is a schematic structural diagram of the cross-flow fan shown in Embodiment 1 of the present application.

[0032] Figure 4It is a schematic structural diagram of the cooking utensil shown in Embodiment 1 of the present application.

[0033] Figure 5 It is a schematic structural diagram of the air guiding channel in the cooking device shown in Embodiment 2 of the present application.

[0034] Figure 6 It is a schematic structural diagram of another air guiding channel in the cooking device shown in Embodiment 2 of the present application.

[0035] Figure 7 It is a schematic structural diagram of the air guiding channel in the cooking device shown in Embodiment 3 of the present application.

[0036] Explanation of reference numerals: 1, upper housing; 11, outer cover; 12, inner cover; 13, air inlet; 14, air guiding port; 2, lower housing; 21, cooking utensil; 22, heating component; 23, air flow circulation hole; 3, air circulation component; 31, driving motor; 32, cross-flow fan; 321, blade; 322, air outlet; 323, upper fixing piece; 324, lower fixing piece; 4, air guiding channel; 41, air guiding strip; 42, first guide plate; 43, second guide plate; 44, arc part; 5, transparent window. Detailed implementation manners

[0037] The present application will be further described below in conjunction with the accompanying drawings and specific embodiments. It should be noted that the embodiments are only specific elaborations of the present application, and their purpose is to enable those skilled in the art to better understand the technical solutions of the present application, and should not be regarded as a limitation to the present application.

[0038] In the description of the present application, it should be noted that when terms such as "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc. are used to indicate the orientation or positional relationship, it is based on the orientation or positional relationship shown in the accompanying drawings. It is only for the convenience of describing the present application and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as a limitation to the present application.

[0039] Embodiment 1:

[0040] The embodiment of the present application discloses a cooking device with an air guiding structure, such as Figure 1 and Figure 2As shown in the figure, it includes an upper housing 1, a lower housing 2, and an air circulation assembly 3 disposed inside the upper housing 1. The air circulation assembly 3 includes a drive motor 31 and a cross-flow fan 32 connected to the drive motor 31 and surrounded by a plurality of blades 321. The gap between two adjacent blades 321 forms an air outlet 322. Inside the lower housing 2, there is a cooking utensil 21 and a heating assembly 22 located below the cooking utensil 21. The upper housing 1 includes an inner cover 12 and an outer cover 11. The inner cover 12 cooperates with the cooking utensil 21 to form a cooking space. The cross-flow fan 32 is located in the central area between the inner cover 12 and the outer cover 11. At least one corner between the inner cover 12 and the outer cover 11 is provided with a wind guiding channel 4. The wind guiding channel 4 is connected to the cooking space and each wind guiding channel 4 is connected to at least three air outlets 322.

[0041] During the cooking process, the heat generated by the heating assembly 22 is transferred upward into the cooking space to heat the food on the cooking utensil 21. At the same time, the cross-flow fan 32 rotates under the drive of the drive motor 31. The heat in the cooking space is sucked back to the cross-flow fan 32 and blown out from the periphery of the cross-flow fan 32 into the wind guiding channel 4 and finally into the cooking space, so that the hot air enters from the periphery of the cooking space, ensuring uniform distribution of the heat inside the cooking space and avoiding the situation where the temperature in the middle of the cooking space is high and the temperature around is low, allowing the traditional low-temperature areas to be fully heated and making the food heated more evenly.

[0042] Each wind guiding channel 4 is connected to at least three air outlets 322, which can disperse the hot air blown out from the periphery of the cross-flow fan 32 to a wider area, avoiding too strong or too weak local airflows. And the airflows of at least three air outlets 322 converge in the same wind guiding channel 4, ensuring the air intake of each wind guiding channel 4 and at the same time forming a higher air pressure, making the air flow path smoother, reducing the kinetic energy loss caused by sudden turning or blockage, and improving the overall heat circulation efficiency. And when some air outlets 322 are blocked or the resistance changes, the other connected air outlets 322 can automatically compensate for the air volume, ensuring the stability of the overall operation of the cooking device.

[0043] In addition, the plurality of air outlets 322 can share the air flow pressure, avoiding excessive resistance on a single blade 321, thereby being able to extend the service life of the cross-flow fan 32.

[0044] It should be noted that both the inner cover 12 and the outer cover 11 are square-shaped, and the inner cover 12 and the outer cover 11 can be set as a rectangle or a square. The end corners of the square inner cover 12 and the outer cover 11 are provided with arc chamfers, which can not only improve the overall aesthetics but also increase the usable space inside the square inner cover 12.

[0045] In this embodiment, the heating component 22 is set as a gas stove burner, which generates flames by burning natural gas or liquefied gas. The hot air is transferred quickly and can rapidly heat the cooking utensil 21 to a high temperature, helping to improve the cooking efficiency of food. In other embodiments, the heating component 22 can also be set as a heating tube.

[0046] Combined with Figure 4 , the heating component 22 is arranged corresponding to the middle area of the cooking utensil 21, and air circulation holes 23 are arranged on the outer periphery of the cooking utensil 21. The driving motor 31 drives the cross-flow fan 32 to operate. A part of the heat generated by the gas stove burner directly heats the cooking utensil 21 to heat the lower surface of the food on the cooking utensil 21, and another part of the heat enters above the cooking utensil 21 through the air circulation holes 23 under the action of the cross-flow fan 32 and enters the cooking utensil 21 through the air guide channel 4 to heat the upper surface of the food, so as to improve the heating uniformity of the food. The outlet of the air guide channel 4 is located above the cooking utensil 21, which can prevent hot air from entering the gas stove burner through the air circulation holes 23 and causing the open flame to jump or go out, ensuring the heating effect of the open flame on the food and improving the overall safety of the cooking equipment; and the outlet of the air guide channel 4 is located on the periphery of the air circulation holes 23, which can take away the hot air blown out from the air circulation holes 23 to participate in the circulation and improve the overall heating effect.

[0047] It should be noted that combined with Figure 3 , the cross-flow fan 32 further includes an upper fixing piece 323 and a lower fixing piece 324 with a central through hole. A plurality of blades 321 are arranged between the upper fixing piece 323 and the fixing piece. The air outlet 322 is jointly formed by the upper fixing piece 323, two adjacent blades 321 and the lower fixing piece 324, and the center of the upper fixing piece 323 is connected to the motor shaft of the driving motor 31. When the cross-flow fan 32 rotates, the blades 321 suck the hot air in the cooking space to the center of the upper fixing piece 323 and throw out the hot air reaching the height area where the blades 321 are located from the air outlet 322, so as to improve the air volume and air outlet rate of the cross-flow fan 32. At the same time, the air flow path is more regular, which can reduce vibration noise and improve the user experience.

[0048] In this embodiment, 13 blades 321 are adopted and are evenly distributed along the circumferential direction of the upper fixing piece 323. The odd-numbered blades 321 destroy the completely symmetric structure when the cross-flow fan 32 rotates, avoid resonance with the fixed frequency of the driving motor 31, reduce high-frequency noise, and can also disrupt the periodic eddy current, reducing the energy loss caused by air flow separation when the cross-flow fan 32 rotates at a high speed. In other embodiments, the number of blades can also be 10 - 16.

[0049] The square inner cover 12 is provided with an air inlet 13 corresponding to the cross-flow fan 32, and a plurality of air guide openings 14 for communicating the air guide channel 4 with the cooking space are provided on the side wall of the square inner cover 12, so that the hot air in the cooking space can be sucked back to the cross-flow fan 32 through the air inlet 13, blown out from the periphery of the cross-flow fan 32 and then enter the air guide channel 4, and enter the cooking space through the plurality of air guide openings 14, further improving the uniformity of the heat inside the cooking space. The air guide openings 14 are arranged on the side wall of the square inner cover 12, effectively increasing the distance between the air inlet 13 and the air guide openings 14, and can avoid the hot air entering from the air guide openings 14 being directly sucked back to the cross-flow fan blades, improving the heat circulation effect in the cooking space.

[0050] Among them, a plurality of air guide strips 41 are provided between the square inner cover 12 and the square outer cover 11, and the air guide channel 4 is jointly formed by two adjacent air guide strips 41, which helps to guide the hot air, so that most of the hot air enters the cooking space from the air guide channel 4 with almost no resistance, thereby ensuring that the hot air can comprehensively heat the food surface at high speed. Its hot air movement path is reasonable, the flow resistance is small, and it is not easy to decay, maximizing the utilization of the energy of the hot air.

[0051] It should be noted that the air guide strip 41 includes a first deflector 42 and a second deflector 43. The first deflector 42 and the second deflector 43 are arranged in an angular shape and integrally connected, that is, both the first deflector 42 and the second deflector 43 are inclined. The hot air blown out from the periphery of the cross-flow fan 32 is directly reflected into the air guide channel 4 after hitting the first deflector 42, effectively reducing the number of times the hot air hits, reducing the loss generated by the hot air hitting the air guide strip 41 multiple times, making the hot air blown out from the air guide channel 4 more regular, and improving the utilization rate of the hot air.

[0052] An arc chamfer is arranged between the first deflector 42 and the second deflector 43, which can further guide the hot air, further reduce the number of times the hot air hits, make the hot air blown out from the air guide channel 4 more regular, and thus improve the utilization rate of the hot air.

[0053] In this embodiment, four air guide strips 41 are provided, and the four air guide strips 41 are respectively arranged at the four ends of the square inner cover 12 to form four air guide channels 4, and the four air guide channels 4 are respectively located at the four corners between the square inner cover 12 and the square outer cover 11. Combined with the air guide openings 14 arranged at the end corners of the square inner cover 12, it is convenient for the hot air to enter the cooking space from the end corners of the cooking space, avoiding the phenomenon of air stagnation at the end corners, enabling the end corners of the cooking space to be fully heated, reducing the dead corners of the hot air in the cooking space, breaking the steady-state problem that the air circulation in the original cooking space is concentrated in the middle area, and further improving the heating uniformity of the food.

[0054] Compared with three or two air guiding channels, the four air guiding channels have a more complex formed path and a wider coverage area, which can further reduce the dead corners of hot air. Through the interweaving of multi-directional airflows, the heat can wrap the surface of the food more evenly.

[0055] It should be noted that connecting pieces are provided at both the top and bottom of the air guiding strip 41. The connecting piece at the top of the air guiding strip 41 and the square outer cover 11 are fixedly connected by locking parts such as bolts, and the connecting piece at the bottom of the air guiding strip 41 and the square inner cover 12 are fixedly connected by locking parts such as bolts, so as to improve the connection stability among the air guiding strip 41, the square inner cover 12 and the square outer cover 11.

[0056] An arc portion 44 is provided at one end of at least one first deflector 42 close to the second deflector 43, which can play a better guiding role for the hot air blown out from the periphery of the cross-flow fan 32, and cooperate with the uniform distribution of the blades 321 to uniformly distribute the hot air, further reducing the loss generated when the hot air impacts on the first deflector 42. In this embodiment, arc portions 44 are provided on both of the two relatively arranged first deflectors 42, and the arc portions 44 are located at the front side and the rear side of the square inner cover 12, which can play a better guiding role for the hot air.

[0057] Furthermore, a plurality of air guiding openings 14 are arranged at the bottom of the side wall of the inner cover. The hot air enters the bottom around the cooking space through the air guiding openings 14, realizing rapid and uniform heat distribution, and can further improve the heat circulation effect in the cooking space; since the air guiding openings 14 are located above the cooking utensil 21, the hot air can also take away the heat around the cooking utensil 21 and participate in the overall heat circulation of the cooking device, improving the cooking efficiency and cooking effect of the food.

[0058] And the heights of the plurality of air guiding openings 14 are different. The hot air at different heights can heat the food in layers, and may penetrate the food gaps from an inclined direction, improving the hot air penetration efficiency, further improving the heating uniformity and heating efficiency of the food. In addition, the pressure difference between the high and low air guiding openings 14 forms a vertical convection cycle, avoiding local accumulation of hot air and realizing longitudinal temperature balance; and the height difference causes the hot air with different flow rates to converge in the cooking space, that is, the hot air at a high position is fast and the hot air at a low position is slow, forming a shear eddy current, enhancing the contact efficiency between the hot air and the food, reducing local overheating or overcooling, and solving the problem of uneven temperature field caused by the traditional oven relying on a single air duct.

[0059] In this embodiment, the air guiding openings 14 are respectively located at the end corners of the square inner cover 12, and the number of air guiding openings 14 at each end corner is set according to the area at the end corner and the required air intake volume.

[0060] Specifically, the height of the upper surface of the cooking vessel 21 is at least partially different, and the height of the lower surface of the square inner lid 12 is adapted to the height of the upper surface of the cooking vessel 21 so that the heights of the plurality of air guide openings 14 are different. Among them, the height of the front side of the cooking vessel 21 is lower than the height of the rear side of the cooking vessel 21, and the height of the cooking vessel 21 gradually decreases from the rear side to the front side. While ensuring that the heights of the air guide openings 14 at the four corner ends are different, it is convenient for the user to flip or place food at the front side of the cooking device, reducing the risk of being scalded.

[0061] It should be noted that the heights of the two air guide openings 14 arranged diagonally are different, so as to form an oblique pressure gradient in the cooking space, driving the hot air to flow from the high-position air guide opening 14 to the low-position air guide opening 14 along the diagonal direction, forming a three-dimensional circulation path of spiral upward or downward, covering the corner areas that are difficult to reach by traditional straight air ducts, and being able to eliminate the uneven temperature of left and right or front and back caused by traditional symmetrical air guide openings 14. The diagonal layout forces the air flow to horizontally penetrate the entire cooking space through cross-flow, which can balance the heat distribution in the horizontal direction. At the same time, due to the differences in flow velocity and temperature between the hot air inhaled by the diagonal high-position air guide opening 14 and the hot air inhaled by the diagonal low-position air guide opening 14, a shear force is generated when they meet, forming multiple small eddies, which can effectively tear the stagnant air layer attached to the surface of the food, improve the heat transfer efficiency, and the random movement of the eddies allows the hot air to penetrate the surface of the food from different angles, improving the heating uniformity of the food.

[0062] The air guide channel 4 is provided with an air inlet area and an air outlet area, and the size of the air guide channel 4 gradually increases from the air inlet area to the air outlet area. Since the air inlet area is smaller than the air outlet area, a stronger pressure will be formed at the air inlet area, so that the hot air blown out from the periphery of the cross-flow fan 32 can enter the air guide channel 4, and the air velocity at the air inlet area is also relatively large. Then when the air flow reaches the air outlet area, the air velocity decreases and the air volume at the air outlet area increases, so as to ensure the air volume while increasing the air outlet rate, and improve the air outlet efficiency as a whole; on the contrary, when the air inlet area is larger than the air outlet area, the air volume at the air inlet area is relatively large, and a large amount of air flow will collide with the air guide strips 41 after entering the air guide channel 4, resulting in air flow loss, so that the air volume at the air outlet area is relatively small.

[0063] In addition, a transparent window 5 is also provided on the front side of the square outer lid 11 and the square inner lid 12, and the transparent window 5 is located on the leeward side of the air guide channel 4, that is, the hot air in the air guide channel 4 does not flow through the transparent window 5, avoiding the situation of the transparent window 5 fogging up in a high-temperature environment, facilitating observing the cooking situation of the food in the cooking space through the transparent window 5, and improving the cooking effect of the food; there is no need to frequently open the upper housing 1 to observe the coloring, swelling or coking of the food, reducing the heat loss in the cooking space and improving the cooking efficiency of the food.

[0064] It should be noted that while the arc portion 44 on the first deflector 42 located at the front side of the cooking device guides the hot air, it can also make way for the transparent window 5, facilitating the installation of the transparent window 5.

[0065] Embodiment 2:

[0066] The difference between this embodiment and Embodiment 1 is that as Figure 5 shown, two air guide strips 41 are provided, and the two air guide strips 41 are respectively located at two adjacent ends of the square inner cover 12, so as to form two air guide channels 4 with different sizes between the square inner cover 12 and the square outer cover 11, such as a large air guide channel 4 and a small air guide channel 4. The small air guide channel 4 is located at the corner of the end between the square inner cover 12 and the square outer cover 11, so that the hot air enters the interior of the cooking space from the corner at the farthest end. The large air guide channel 4 includes three faces of the square inner cover 12, so that another part of the hot air enters, forming an uneven air flow with a large air volume on one side and a small air volume on the other side in the cooking space. The uneven hot air flow collides in the cooking space, so that there is also hot air flow in the central area inside the cooking space, and after the collision, a spiral swirling flow that deviates from the center and moves upward is formed. After moving upward for a certain distance, it is sucked back by the cross-flow fan 32 between the square inner cover 12 and the square outer cover 11 to participate in the hot air circulation.

[0067] The number of air outlets 14 corresponding to the small air guide channel 4 is small, so that the hot air blown out by the small air guide channel 4 has a large wind pressure and a small air volume; the number of air outlets 14 corresponding to the large air guide channel 4 is large, so that the hot air blown out by the large air guide channel 4 has a small wind pressure and a large air volume, so that the uneven hot air enters from the air outlets 14, thereby forming an uneven air flow with a large air volume on one side and a small air volume on the other side in the cooking space.

[0068] In other embodiments, in combination with Figure 6 , the two air guide strips 41 can also be provided at two opposite ends of the square inner cover 12, so as to form two air guide channels 4 with the same size between the square inner cover 12 and the square outer cover 11. Each air guide channel 4 includes two end corners of the square inner cover 12, so that the hot air enters the interior of the cooking space from all around and the corner at the farthest end, and two hot air flows with the same air volume are formed inside the cooking space. The two hot air flows with opposite directions meet in the middle of the cooking space and form a turbulent flow, making the overall temperature distribution inside the cooking space more uniform, and this turbulent flow will enhance the heat exchange efficiency between the air and the food surface, achieving a more uniform and rapid heating effect, especially improving the crispness of the food surface.

[0069] Embodiment 3:

[0070] The difference between this embodiment and the above embodiments is that as Figure 7As shown, the air guide strips 41 can also be set to three, and the three air guide strips 41 are respectively located at the three ends of the square inner cover 12, so as to form three air guide channels 4 between the square inner cover 12 and the square outer cover 11. Two of the air guide channels 4 are located at the end corners between the square inner cover 12 and the square outer cover 11, so that the hot air enters the interior of the cooking space from the corner at the farthest end. The other air guide channel 4 includes the remaining two end corners and one end face, forming three uneven airflows with different air volumes in the cooking space. The uneven hot airflows collide in the cooking space, so that there is also hot air in the central area inside the cooking space, and after the collision, a spiral eddy current that deviates from the center and moves upward is formed. After moving upward for a certain distance, it is sucked back by the cross-flow fan 32 between the square inner cover 12 and the square outer cover 11 to participate in the hot air circulation.

[0071] Compared with the two hot airflows with the same or different air volumes in Embodiment 2, its coverage area is wider, and it can further reduce the dead angle of hot air in the cooking space.

[0072] The above are all preferred embodiments of the present application, and the protection scope of the present application is not limited accordingly. Therefore, all equivalent changes made according to the structure, shape, and principle of the present application should be covered within the protection scope of the present application.

Claims

1. A cooking device with an air guide structure, comprising an upper shell, a lower shell, and an air circulation assembly disposed in the upper shell, wherein the air circulation assembly comprises a drive motor and a cross-flow fan connected to the drive motor and surrounded by a plurality of blades, wherein a gap between two adjacent blades forms an air outlet, and a cooking vessel and a heating assembly located below the cooking vessel are disposed in the lower shell; characterized in that: The upper shell includes an inner cover and an outer cover, the inner cover cooperates with the cooking vessel to form a cooking space, the cross-flow fan is located in the central area between the inner cover and the outer cover, at least one corner between the inner cover and the outer cover is provided with an air guide channel, the air guide channel is connected to the cooking space, and each air guide channel is connected to at least three air outlets.

2. The cooking device with an air guide structure according to claim 1, characterized in that: The inner cover is provided with an air inlet corresponding to the cross-flow fan, and the side wall of the inner cover is provided with a plurality of air guide ports connecting the air guide channel with the cooking space.

3. The cooking device with an air guide structure according to claim 1 or 2, characterized in that: A plurality of air guide strips are arranged between the inner cover and the outer cover, and an air guide channel is formed by two adjacent air guide strips.

4. The cooking device with an air guide structure according to claim 3, characterized in that: The air guide strip comprises a first guide plate and a second guide plate, and the first guide plate and the second guide plate are arranged in an angle shape.

5. The cooking device with an air guide structure according to claim 4, characterized in that: At least one of the first guide plates is provided with an arc portion at one end close to the second guide plate.

6. The cooking device with an air guide structure according to claim 1, characterized in that: The plurality of air guide ports are arranged at the bottom of the inner cover side wall.

7. The cooking device with an air guide structure according to claim 6, characterized in that: The heights of the plurality of air guide ports are different.

8. The cooking device with an air guide structure according to claim 7, characterized in that: The height of the upper surface of the cooking vessel is at least partially different, and the height of the lower surface of the inner cover is matched with the height of the upper surface of the cooking vessel, so that the heights of the plurality of air guide ports are different.

9. The cooking device with an air guide structure according to claim 1 or 4, characterized in that: The air guiding channel is provided with an air inlet area and an air outlet area, and the width of the air guiding channel gradually increases from the air inlet area to the air outlet area.

10. The cooking device with an air guide structure according to claim 2, characterized in that: The heating component is arranged corresponding to the middle area of ​​the cooking vessel, and air circulation holes are arranged on the periphery of the cooking vessel.

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