Cooking equipment with uniform heating function

Abstract

The invention relates to the technical field of kitchen equipment, in particular to uniform-heating cooking equipment 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 connected with the driving motor. 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, a plurality of air guide strips are arranged between the inner cover and the outer cover, and an air guide channel is formed between every two adjacent air guide strips; the fan is located between the inner cover and the outer cover, 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 openings communicating the air guide channel with the cooking space, so that part of heat generated by the heating assembly circulates in the cooking space under the action of the cross-flow fan; and uniform distribution of heat in the cooking space is guaranteed, and the situation that the middle temperature is high and the periphery temperature is low in the cooking space is avoided.

Description

Technical Field

[0001] The present application relates to the technical field of kitchen appliances, and in particular, to a cooking appliance with uniform heating. Background Art

[0002] Existing ovens use the blower inside the cavity to circulate and heat food by sucking in gas from the center of the cavity and blowing it towards the surroundings.

[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, and a gas stove burner is arranged inside the stove body. A cooking utensil is arranged above the gas stove burner. The wind circulation assembly includes a motor and a cross-flow blower connected to the motor. A wind shield is arranged outside the cross-flow blower. Airflow circulation holes are arranged 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 the wind shield blocks the hot air 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 shield. Since both the cross-flow blower and the wind shield are arranged in the middle of the cover assembly, the hot air blown out by the cross-flow blower is concentrated in the middle of the cooking utensil. Coupled with the fact that the middle of the cooking utensil is directly heated by the gas stove burner and absorbs heat more quickly, the heat in the stove body is concentrated in the middle of the cooking utensil, that is, the temperature in the middle of the bottom of the cooking utensil is high and the temperature around it is low. Therefore, the temperature distribution of the cooking utensil itself is uneven. It is very likely that the lower part of the food in the middle area of the cooking utensil is already burnt, while the lower part of the food around the cooking utensil is not yet cooked, so that the lower part of the food on the cooking utensil cannot be cooked at the same time, resulting in an unsatisfactory cooking effect. Summary of the Invention

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

[0006] A cooking appliance with uniform heating provided by the present application adopts the following technical solutions:

[0007] A cooking device with uniform heating, comprising an upper housing, a lower housing, and a wind circulation assembly disposed in the upper housing. The wind circulation assembly includes a driving motor and a cross-flow fan connected to the driving motor. A cooking utensil and a heating assembly located below the cooking utensil are disposed in 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, and a plurality of air guiding strips are provided between the inner cover and the outer cover. An air guiding channel is formed between adjacent two air guiding strips; the fan is located between the inner cover and the outer cover. An air inlet corresponding to the cross-flow fan is provided on the inner cover, and a plurality of air guiding openings communicating the air guiding channel with the cooking space are provided on the side wall of the inner cover, so that part of the heat generated by the heating assembly circulates in the cooking space under the action of the cross-flow fan to assist in cooking food.

[0008] Optionally, the plurality of air guiding openings are provided at the bottom of the side wall of the inner cover.

[0009] Optionally, both the inner cover and the outer cover are square-shaped, and the air guiding channel is provided at at least one corner between the inner cover and the outer cover; or, both the inner cover and the outer cover are circular-shaped, and the air guiding channel is distributed along its circumferential direction.

[0010] Optionally, the heights of the plurality of air guiding openings are different.

[0011] 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 guiding openings are different.

[0012] Optionally, the heights of two air guiding openings arranged in a diagonal distribution are different.

[0013] Optionally, the heating assembly is provided corresponding to the middle area of the cooking utensil, and air flow circulation holes are provided on the outer periphery of the cooking utensil.

[0014] Optionally, the air guiding strip includes a first air guiding portion and a second air guiding portion, and the first air guiding portion and the second air guiding portion are arranged in an angular shape.

[0015] Optionally, an arc-shaped chamfer is provided between the first air guiding portion and the second air guiding portion.

[0016] Optionally, 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.

[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 component is transferred upward into the cooking space. At the same time, the cross-flow fan rotates driven by the driving motor. The heat in the cooking space is sucked back to the cross-flow fan through the air inlet, and then blown out from the periphery of the cross-flow fan and into the air guide channel. Finally, it enters the cooking space again through the air outlet, so that the hot air enters from the periphery of the cooking space, ensuring uniform heat distribution inside the cooking space, 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.

[0019] The air guide channel is formed by two adjacent air guide strips, which helps to guide the hot air, enabling most of the hot air to enter the cooking space from the air guide channel with almost no resistance, thus 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.

[0020] And the air outlet is arranged on the side wall of the inner cover, effectively increasing the distance between the air inlet and the air outlet, which can prevent the hot air entering from the air outlet from being directly sucked back to the cross-flow fan, improving the thermal circulation effect in the cooking space.

[0021] 2. Multiple air outlets are arranged at the bottom of the side wall of the inner cover. The hot air enters the bottom of the four sides of the cooking space through the air outlets, realizing rapid and uniform heat distribution, and further improving the thermal circulation effect in the cooking space. Since the air outlets are located above the cooking utensil, the hot air can also take away the heat around the cooking utensil and participate in the overall thermal circulation of the cooking device, improving the cooking efficiency and cooking effect of the food.

[0022] 3. The heights of the multiple air outlets are different. The pressure difference between the high and low air outlets forms a vertical convection cycle, avoiding local accumulation of hot air and achieving longitudinal temperature balance. And 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.

[0023] 4. The heights of two air guiding vents arranged diagonally are different, so as to form an oblique pressure gradient in the cooking space, drive the hot air to flow diagonally from the high-position air guiding vent to the low-position air guiding vent, form a three-dimensional circulation path of spiral upward or downward, cover the corner areas that are difficult to reach by traditional straight air ducts, and can eliminate the uneven temperature on the left and right or front and back caused by traditional symmetrical air guiding vents. The diagonal layout forces the air flow to penetrate the entire cooking space horizontally 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 guiding vent and the hot air inhaled by the diagonal low-position air guiding vent, a shear force is generated when they meet, forming multiple small eddies, which can effectively tear the stagnant air layer attached to the food surface, improve the heat transfer efficiency, and the random operation of the eddies allows the hot air to penetrate the food surface from different angles, improving the heating uniformity of the food.

[0024] 5. The heating component is arranged corresponding to the middle area of the cooking utensil. Air flow circulation holes are provided 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 to heat 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, so as to improve the heating uniformity of the food;

[0025] When the heating component is set as a gas stove burner, the outlet of the air guiding channel is arranged above the cooking utensil, which can prevent the hot air from entering the gas stove burner through the air flow circulation holes and causing the open flame to jump or go out, ensure the heating effect of the open flame on the food, and improve the overall safety of the cooking equipment; and 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 and improve the overall heating effect.

[0026] 6. The air guiding strip includes a first deflector and a second deflector. The first deflector and the second deflector are arranged in an angular shape and integrally connected, that is, both the first deflector and the second deflector are inclined. The hot air blown out from the periphery of the cross-flow fan hits the first deflector and is directly reflected into the air guiding channel, 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.

[0027] 7. An arc chamfer is provided between the first deflector and the second deflector, 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 guiding channel more regular, and thus improve the utilization rate of the hot air.

[0028] 8. 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 relatively strong 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 air velocity at the air inlet area is also relatively high. Subsequently, when the air flow reaches the air outlet area, the air velocity decreases, and the air volume at the air outlet area increases. Thus, while increasing the air outlet rate, the air volume can be ensured, and the air outlet efficiency can be improved 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. 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 relatively small air volume at the air outlet area. Description of the Drawings

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

[0030] Figure 2 is a schematic structural diagram of the air guiding channel in the cooking device 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 4 is a schematic structural diagram of the cooking utensil shown in Embodiment 1 of the present application.

[0033] Figure 5 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 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 is a schematic structural diagram of the air guiding channel in the cooking device shown in Embodiment 3 of the present application.

[0036] Description of the 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 deflector; 43. Second deflector; 44. Arc part; 5. Transparent window. Detailed Description of the Embodiments

[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 construed as a limitation to the present application.

[0038] In the description of the present application, it should be noted that terms such as "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc. indicating the orientation or positional relationship are based on the orientation or positional relationship shown in the accompanying drawings. This 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 uniform heating, such as Figure 1 shown, including an upper housing 1, a lower housing 2, and a wind circulation assembly 3 disposed inside the upper housing 1. The wind circulation assembly 3 includes a driving motor 31 and a cross-flow fan 32 connected to the driving motor 31. A cooking utensil 21 and a heating assembly 22 located below the cooking utensil 21 are disposed inside the lower housing 2; 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, and a plurality of air guide strips 41 are provided between the inner cover 12 and the outer cover 11. An air guide channel 4 is formed between two adjacent air guide strips 41; the cross-flow fan 32 is located in the central area between the inner cover 12 and the outer cover 11. An air inlet 13 corresponding to the cross-flow fan 32 is provided on the inner cover 12, and a plurality of air guide openings 14 connecting the air guide channel 4 and the cooking space are provided on the side wall of the inner cover 12, so that part of the heat generated by the heating assembly 22 circulates in the cooking space under the action of the cross-flow fan 32 to assist in cooking food.

[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 driving motor 31. The heat in the cooking space is sucked back to the cross-flow fan 32 through the air inlet 13, and is blown out from the periphery of the cross-flow fan 32 into the air guide channel 4, and finally enters the cooking space again through the air guide openings 14, so that the hot air enters from the periphery of the cooking space, ensuring uniform distribution of heat inside the cooking space, 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] Among them, the heat generated by the heating component 22 is concentrated in the middle of the cooking utensil 21. Combining the settings of the air guiding channel 4 and the air guiding opening 14, the hot air recovered by the cross-flow fan 32 is blown from the periphery of the cooking utensil 21 to the middle, making the temperature distribution of the cooking utensil 21 itself more uniform, avoiding the situation where the temperature in the middle of the bottom of the cooking utensil 21 is high and the temperature around it is low, and further improving the heating uniformity of the lower surface of the food on the cooking utensil 21.

[0043] And the air guiding opening 14 is arranged on the side wall of the inner lid 12, effectively increasing the distance between the air inlet 13 and the air guiding opening 14, which can avoid the hot air entering from the air guiding opening 14 being directly sucked back to the cross-flow fan 32, and improving the heat circulation effect in the cooking space.

[0044] It should be noted that both the inner lid 12 and the outer lid 11 are square-shaped, and the air guiding channel 4 is arranged at at least one corner between the inner lid 12 and the outer lid 11, which is convenient for the hot air to reach the end corners of the cooking space, enabling the end corners of the cooking space to be fully heated, reducing the hot air dead corners inside the cooking space, and further improving the heating uniformity of the food; and compared with the circular inner lid 12, the space inside the cooking space is larger. In other embodiments, both the inner lid 12 and the outer lid 11 are circular-shaped, and the air guiding channel 4 is distributed along its circumferential direction, which can further reduce the hot air dead corners inside the cooking space.

[0045] Among them, a plurality of air guiding openings 14 are arranged at the bottom of the side wall of the inner lid 12, and the hot air enters the bottom of the periphery of 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.

[0046] In this embodiment, the heating component 22 can be set as a gas stove head, and the gas stove head generates flames by burning natural gas or liquefied gas. The hot air is transferred quickly and can heat the cooking utensil 21 to a high temperature rapidly, which helps to improve the cooking efficiency of the food. In other embodiments, the heating component 22 can also be set as a heating tube.

[0047] 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 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 guiding channel 4 to heat the upper surface of the food, thereby being able to improve the heating uniformity of the food. The outlet of the air guiding channel 4 is located above the cooking utensil 21, which can prevent hot air from entering the gas burner through the air circulation holes 23 and causing the open flame to jump or go out, ensure the heating effect of the open flame on the food, and improve the overall safety of the cooking equipment; and the outlet of the air guiding 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.

[0048] Among them, the air guiding strip 41 includes a first guiding plate 42 and a second guiding plate 43. The first guiding plate 42 and the second guiding plate 43 are arranged in an angular shape and integrally connected. Both the first guiding plate 42 and the second guiding plate 43 are inclined. The hot air blown out from the periphery of the cross-flow fan 32 is directly reflected into the air guiding channel 4 after hitting the first guiding plate 42, effectively reducing the number of times of hot air impact, reducing the loss generated by the hot air hitting the air guiding strip 41 multiple times, making the hot air blown out from the air guiding channel 4 more regular, and improving the utilization rate of the hot air.

[0049] An arc chamfer is arranged between the first guiding plate 42 and the second guiding plate 43, which can further guide the hot air, further reduce the number of times of hot air impact, make the hot air blown out from the air guiding channel 4 more regular, and further improve the utilization rate of the hot air.

[0050] In this embodiment, four air guiding strips 41 are arranged, and the four air guiding strips 41 are respectively arranged at the four end parts of the square inner cover 12 to form four air guiding channels 4, and the four air guiding channels 4 are respectively located at the four corners between the square inner cover 12 and the square outer cover 11, and are combined with the air guiding openings 14 arranged at the end corners of the square inner cover 12, which is convenient for hot air to enter the cooking space from the end corners of the cooking space, avoids the phenomenon of air accumulation at the end corners, enables the end corners of the cooking space to be fully heated, reduces the hot air dead corners inside the cooking space, breaks the steady-state problem that the air circulation in the original cooking space is concentrated in the middle area, and further improves the heating uniformity of the food.

[0051] Compared with three air guiding channels or two air guiding channels, the four air guiding channels form a more complex path and a wider coverage area, which can further reduce the hot air dead corners, and make the heat more evenly wrap the surface of the food through the interweaving of multi-directional airflows.

[0052] It should be noted that connecting pieces are provided at both the top and bottom of the air guide strip 41. The connecting piece at the top of the air guide strip 41 and the square outer cover 11 are fixedly connected by fastening pieces such as bolts, and the connecting piece at the bottom of the air guide strip 41 and the square inner cover 12 are fixedly connected by fastening pieces such as bolts, improving the connection stability among the air guide strip 41, the square inner cover 12, and the square outer cover 11.

[0053] 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 evenly 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.

[0054] Combined with Figure 3 , in this embodiment, the cross-flow fan 32 includes an upper fixing piece 323, a lower fixing piece 324 with a central penetration, and a plurality of blades 321 located between the upper fixing piece 323 and the lower fixing piece 324. The center of the upper fixing piece 323 is connected to the motor shaft of the driving motor 31, and the upper fixing piece 323, two adjacent blades 321, and the lower fixing piece 324 together form an air outlet 322. 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.

[0055] 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.

[0056] Each air guide channel 4 communicates with 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 air flow. Moreover, the air flows of at least three air outlets 322 converge in the same air guide channel 4, ensuring the air intake of each air guide channel 4 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 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.

[0057] In addition, multiple 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.

[0058] Furthermore, the heights of the multiple air guide 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 and further enhancing the food heating uniformity and heating efficiency. In addition, the pressure difference between the high and low air guide openings 14 forms a vertical convection cycle, avoiding local accumulation of hot air and achieving longitudinal temperature balance. And the height difference causes 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 caused by a single air duct in a traditional oven.

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

[0060] Specifically, the heights of the upper surface of the cooking utensil 21 are at least partially different, and the height of the lower surface of the inner cover 12 is adapted to the height of the upper surface of the cooking utensil 21, so that the heights of the multiple air guide openings 14 are different. Among them, the height of the front side of the cooking utensil 21 is lower than the height of the rear side of the cooking utensil 21, and the height of the cooking utensil 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 end corners are different, and at the same time facilitating the user to flip or place the food on 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 diagonally from the high-position air guide opening 14 to the low-position air guide opening 14, 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 situation of uneven temperature on the left and right or front and back caused by traditional symmetrical air guide openings 14. The diagonal layout forces the air flow to penetrate the entire cooking space horizontally through cross-flow diversion, 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 food surface, improve the heat transfer efficiency, and the random movement of the eddies allows the hot air to penetrate the food surface 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. 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, enabling the hot air blown out from the periphery of the cross-flow fan 32 to enter the air guide channel 4, and the air velocity at the air inlet area is also relatively large. Subsequently, 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 overall improve the 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 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 and making the air volume at the air outlet area relatively small.

[0063] In addition, a transparent window 5 is further provided on the front side of the outer cover 11 and the inner cover 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 fogging of the transparent window 5 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; it is not necessary 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 the arc portion 44 on the first deflector 42 located at the front side of the cooking device not only guides the hot air but also provides a space 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 5As shown in the figure, there are two air guiding strips 41, which are respectively located at two adjacent ends of the square inner cover 12, so as to form two air guiding channels 4 with different sizes between the square inner cover 12 and the square outer cover 11, such as a large air guiding channel 4 and a small air guiding channel 4. The small air guiding 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 guiding 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 swirl 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 guiding openings 14 corresponding to the small air guiding channel 4 is small, so that the hot air blown out by the small air guiding channel 4 has a large air pressure and a small air volume; the number of air guiding openings 14 corresponding to the large air guiding channel 4 is large, so that the hot air blown out by the large air guiding channel 4 has a small air pressure and a large air volume, so that the uneven hot air enters from the air guiding openings 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 guiding strips 41 can also be arranged at two opposite ends of the square inner cover 12, so as to form two air guiding channels 4 with the same size between the square inner cover 12 and the square outer cover 11. Each air guiding 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 embodiment 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 outermost corner. 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 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.

[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 the preferred embodiments of this application. The protection scope of this application is not limited by this. Therefore, all equivalent changes made according to the structure, shape, and principle of this application should be covered within the protection scope of this application.

Claims

1. A cooking device with uniform heating, comprising an upper shell, a lower shell and an air circulation assembly arranged in the upper shell, the air circulation assembly comprising a drive motor and a cross-flow fan connected to the drive motor, a cooking vessel and a heating assembly located below the cooking vessel are arranged 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, and a plurality of air guide strips are arranged between the inner cover and the outer cover, and an air guide channel is formed between two adjacent air guide strips. The fan is located between the inner cover and the outer cover, and an air inlet corresponding to the cross-flow fan is arranged on the inner cover. A plurality of air guide ports connecting the air guide channel with the cooking space are arranged on the side wall of the inner cover, so that part of the heat generated by the heating component circulates in the cooking space under the action of the cross-flow fan to assist in cooking food.

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

3. A cooking device with uniform heating according to claim 1 or 2, characterized in that: The inner cover and the outer cover are both square in shape, and the air guide channel is arranged at at least one corner between the inner cover and the outer cover; or, the inner cover and the outer cover are both circular in shape, and the air guide channel is distributed along the circumference thereof.

4. The cooking device with uniform heating according to claim 3, characterized in that: The heights of the plurality of air guide ports are different.

5. The cooking device with uniform heating according to claim 4, 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.

6. The cooking device with uniform heating according to claim 5, characterized in that: The two diagonally distributed air ducts have different heights.

7. The cooking device with uniform heating according to claim 6, 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.

8. The cooking device with uniform heating according to claim 1, characterized in that: The air guide strip comprises a first air guide portion and a second air guide portion, and the first air guide portion and the second air guide portion are arranged in an angle shape.

9. The cooking device with uniform heating according to claim 8, characterized in that: An arc chamfer is provided between the first guide portion and the second guide portion.

10. The cooking device with uniform heating according to claim 1 or 8, 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.

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