Embedded cooking equipment and door body cleaning method

Abstract

The invention relates to embedded cooking equipment and a door body cleaning method, the embedded cooking equipment comprises a door body, the door body is provided with a cold air channel and an air passing channel penetrating through the door body front and back, and the air passing channel is provided with an inlet and an outlet; the cold air channel is provided with a cold air inlet and a cold air outlet. The cold air outlet penetrates through the bottom wall of the air passing channel. The heat dissipation air duct comprises a first air duct with a first air outlet and a second air duct with a second air outlet; the second air duct is communicated with the inner container; the control panel is positioned right above the front of the first air outlet; the separator is used for changing the on-off state between the part, right opposite to the first air outlet, of the air passing channel and the part, right opposite to the second air outlet, of the air passing channel, and the cold air outlet is located in the part, right opposite to the first air outlet, of the air passing channel; the first wind shield is used for opening and closing the first air duct; the second wind shield is used for opening and closing the second air duct; the third wind shield is used for opening and closing the outlet. The embedded cooking equipment is convenient for a user to operate the control panel.

Description

Technical Field

[0001] The present application relates to the technical field of kitchen utensils, and particularly to an embedded cooking device and a method for cleaning a door body. Background Art

[0002] In order to adapt to the installation space of a standard cabinet, the size of an embedded cooking device cannot be too wide. For example, the typical width of an embedded steam oven is 60 cm. This relatively narrow width makes it impossible to set the control panel at the front left or front right of the inner container (lack of space). In addition, because the temperature in the direct front of the inner container is too high, in order to protect the control panel, the control panel cannot be set in the direct front of the inner container either. Therefore, the control panel is usually set above the front of the inner container. However, in an embedded cooking device, the air in the heat dissipation air duct is also discharged from above the front of the inner container. The heat dissipation air duct is usually connected to the inner container. The water vapor generated during the steaming process of the embedded cooking device is discharged along with the air in the heat dissipation air duct. These water vapor and the condensed water formed by the condensation of the water vapor on the control panel will interfere with the user's operation of the control panel. Summary of the Invention

[0003] Based on this, it is necessary to provide an embedded cooking device and a method for cleaning a door body in view of the above problems.

[0004] In order to solve the above problems, the present application provides the following technical solutions:

[0005] An embedded cooking device, comprising:

[0006] A box body;

[0007] An inner container, disposed in the box body and having a cooking cavity;

[0008] A door body, rotatably connected to the box body; a ventilation channel running through the door body from front to back is provided on the door body, and the ventilation channel has an inlet and an outlet; a cold air channel is further provided on the door body, the cold air channel has a cold air inlet and a cold air outlet, the cold air inlet runs through the bottom side of the door body, and the cold air outlet runs through the bottom wall of the ventilation channel;

[0009] A steam generator, communicated with the cooking cavity;

[0010] A centrifugal fan, connected to the box body and having an air suction port and an air discharge port;

[0011] The heat dissipation air duct includes a first air duct and a second air duct both located above the inner container; the first air duct has a first air inlet and a first air outlet, and the first air inlet is communicated with the exhaust port; the cold air outlet is located directly in front of and below the first air outlet and close to the first air outlet; the second air duct has a second air inlet and a second air outlet, the second air inlet is communicated with the exhaust port, and the second air duct is communicated with the cooking cavity; the first air outlet and the second air outlet are distributed along the horizontal direction, both facing forward, and both facing the inlet directly;

[0012] The control panel is arranged on the door body and directly above the first air outlet;

[0013] The isolation member can enter and exit the air passage and is used to change the on-off state between the part of the air passage facing the first air outlet and the part of the air passage facing the second air outlet. The cold air outlet is located on the part of the air passage facing the first air outlet;

[0014] The first wind baffle is movably arranged in the first air duct and is used to open and close the first air duct;

[0015] The second wind baffle is movably arranged in the second air duct and is used to open and close the second air duct; and

[0016] The third wind baffle is movably arranged on the door body and is used to open and close the outlet.

[0017] This built-in cooking device has at least the following beneficial effects:

[0018] During the process of steaming food in this built-in cooking device, the isolation member enters the air passage to disconnect the part of the air passage facing the first air outlet and the part of the air passage facing the second air outlet; the first wind baffle opens the first air duct, the second wind baffle opens the second air duct, and the third wind baffle opens the outlet. In this way, the air in both the first air duct and the second air duct blows to the outside from the air passage, which can dissipate heat from the cooking device. Moreover, the air blown out from the first air duct passes through the control panel, and the air blown out from the second air duct does not pass through the control panel. The water vapor generated during the process of steaming food in this built-in cooking device is only discharged along with the air in the second air duct. Therefore, there is no water vapor passing through the control panel and no condensed water is formed, which is convenient for the user to operate the control panel.

[0019] It is worth mentioning that the built-in cooking device needs to be cleaned after being used for a period of time. The door body can be cleaned according to the following steps: the steam generator works to generate high-temperature water vapor; the second wind deflector opens the second air duct; the separator moves away from the air passage, so that the part of the air passage facing the first air outlet and the part of the air passage facing the second air outlet are connected; the third wind deflector closes the outlet. In this way, the high-temperature water vapor in the cooking cavity will successively enter the door body through the second air duct, the air passage and the cold air inlet, and finally leave the door body from the cold air outlet, so that the door body can be cleaned by using the high-temperature water vapor.

[0020] In one embodiment, the air passage includes an air passage section and a guiding section. The guiding section gradually extends backward and gradually flares from the rear end close to the air passage section, and the rear end of the guiding section forms the inlet.

[0021] With such a setting, the wind blown out from the first air outlet and the second air outlet can be guided into the air passage.

[0022] In one embodiment, there are two second air outlets, and the two second air outlets are respectively located on both sides of the first air outlet.

[0023] With such a setting, the wind containing water vapor in the second air duct is discharged from the positions on both sides of the first air outlet, which is beneficial to preventing excessive local water vapor in the kitchen.

[0024] In one embodiment, the cooking device further includes a water tank, and the water tank is arranged directly above the first air duct and is attached to the first air duct.

[0025] With such a setting, the water tank can absorb the heat of the first air duct, which is beneficial to the first air duct playing a role in dissipating heat from the cooking device. Moreover, after the water tank absorbs the heat of the first air duct, the temperature of the water in the water tank rises, and the water in the water tank is preheated. This makes the water in the water tank only need to absorb less heat to evaporate into water vapor after being replenished to the steam generator of the cooking device, which is beneficial to saving electric energy and reducing the use cost of the cooking device.

[0026] In one embodiment, the water tank is arranged close to the first air outlet.

[0027] With such a setting, it is beneficial for the water tank to absorb the heat in the first air duct.

[0028] In one embodiment, the first air duct is composed of a front section of the first air duct and a rear section of the first air duct, and the rear section of the first air duct is located behind the front section of the first air duct; the second air duct is composed of a front section of the second air duct and a rear section of the second air duct, and the rear section of the second air duct is located behind the front section of the second air duct; the front section of the first air duct and the front section of the second air duct are distributed along the horizontal direction, and the rear section of the first air duct and the rear section of the second air duct are arranged side by side along the vertical direction and the rear section of the first air duct is located above the rear section of the second air duct.

[0029] With such an arrangement, the rear part of the second air duct is relatively close to the inner container, which is convenient for connecting the rear part of the second air duct with the cooking cavity.

[0030] In one embodiment, the first air duct is composed of a front section of the first air duct and a rear section of the first air duct, and the rear section of the first air duct is located behind the front section of the first air duct; the second air duct is composed of a front section of the second air duct and a rear section of the second air duct, and the rear section of the second air duct is located behind the front section of the second air duct; the front section of the first air duct and the front section of the second air duct are distributed along the horizontal direction, and the rear section of the first air duct and the rear section of the second air duct are arranged side by side along the vertical direction and the rear section of the first air duct is located below the rear section of the second air duct.

[0031] With such an arrangement, the whole of the first air duct is relatively close to the inner container, which is beneficial to using the air flow with a lower temperature in the first air duct to dissipate heat from the structures near the inner container.

[0032] The present application also provides a method for cleaning a door body. The method for cleaning a door body is applied to the above-mentioned built-in cooking device, and the method for cleaning a door body includes the following steps:

[0033] The steam generator continuously operates within a preset time t, where t satisfies that the high-temperature water vapor generated by the steam generator within the preset time t is sufficient to complete the cleaning of the door body;

[0034] The second wind baffle opens the second air duct;

[0035] The separator leaves the air passage, so that the part of the air passage opposite to the first air outlet and the part of the air passage opposite to the second air outlet are communicated;

[0036] The third wind baffle closes the outlet.

[0037] The method for cleaning a door body has at least the following beneficial effects:

[0038] The high-temperature water vapor in the cooking cavity will sequentially enter the door body through the second air duct, the air passage and the cold air inlet, and finally leave the door body from the cold air outlet, so that the door body can be cleaned by using the high-temperature water vapor.

[0039] In one embodiment, the door cleaning method further includes the following steps:

[0040] In a state where the second wind deflector opens the second air duct, the first wind deflector closes the first air duct.

[0041] With such a setting, the wind generated by the centrifugal fan can enter the second air duct as much as possible, which is beneficial to increasing the wind speed in the second air duct and facilitating the rapid entry of high-temperature water vapor into the door, thereby improving the door cleaning efficiency.

[0042] In one embodiment, the door cleaning method further includes the following steps:

[0043] After the steam generator has worked for a preset time t, the steam generator is turned off, the second wind deflector closes the second air duct, and the first wind deflector opens the first air duct.

[0044] With such a setting, the dry air without water vapor in the first air duct can be used to dry the door. Description of the Drawings

[0045] Figure 1 Is a three-dimensional schematic diagram of an embedded cooking device according to an embodiment of the present application;

[0046] Figure 2 Is Figure 1 An enlarged schematic diagram of part A in

[0047] Figure 3 Is Figure 1 The front view of the embedded cooking device shown;

[0048] Figure 4 Is Figure 3 The cross-sectional view of the embedded cooking device shown at the B-B section position;

[0049] Figure 5 Is Figure 4 An enlarged schematic diagram of part C in

[0050] Figure 6 Is Figure 1 The three-dimensional schematic diagram of part of the structure in the embedded cooking device shown;

[0051] Figure 7 Is Figure 6 The three-dimensional schematic diagram of part of the structure in

[0052] Figure 8 Is Figure 7 The three-dimensional schematic diagram of the structure shown from another perspective;

[0053] Figure 9 Is Figure 6 The three-dimensional schematic diagram of the centrifugal fan in

[0054] Reference numerals:

[0055] 1. Cabinet; 2. Inner container; 21. Cooking cavity; 3. Door body; 31. Air duct; 311. Air duct section; 3111. Outlet; 312. Guide section; 3121. Inlet; 32. Cold air duct; 321. Cold air inlet; 322. Cold air outlet; 33. Isolation member; 4. Steam generator; 5. Centrifugal fan; 51. Air suction port; 52. Air discharge port; 6. Heat dissipation duct; 61. First duct; 611. Rear section of the first duct; 6111. First air inlet; 612. Front section of the first duct; 6121. First air outlet; 613. Reinforcing rib; 62. Second duct; 621. Rear section of the second duct; 6211. Second air inlet; 6212. Connection port; 622. Front section of the second duct; 6221. Second air outlet; 7. Control panel; 8. Water tank. Detailed implementation manners

[0056] To make the above objects, features, and advantages of the present application more obvious and understandable, the following will describe the detailed implementation manners of the present application with reference to the accompanying drawings. Many specific details are set forth in the following description to fully understand the present application. However, the present application can be implemented in many other ways different from those described herein, and those skilled in the art can make similar improvements without departing from the connotation of the present application. Therefore, the present application is not limited by the specific embodiments disclosed below.

[0057] In the description of the present application, it should be understood that the terms "center", "longitudinal", "transverse", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc. indicate the orientation or positional relationship based on the orientation or positional relationship shown in the drawings, and are 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.

[0058] In addition, the terms "first" and "second" are only used for descriptive purposes and cannot be understood as indicating or implying relative importance or implicitly specifying the quantity of the indicated technical features. Thus, the features defined with "first" and "second" may explicitly or implicitly include at least one of such features. In the description of the present application, "a plurality of" means at least two, such as two, three, etc., unless otherwise specifically and clearly defined.

[0059] In this application, unless otherwise clearly stipulated and defined, terms such as "installed", "connected", "joined", "fixed", etc. shall be understood in a broad sense. For example, it may be a fixed connection, a detachable connection, or integrated; it may be a mechanical connection or an electrical connection; it may be directly connected or indirectly connected through an intermediate medium, and it may be the internal connection of two components or the interaction relationship between two components, unless otherwise clearly defined. For those of ordinary skill in the art, the specific meanings of the above terms in this application can be understood according to specific circumstances.

[0060] In this application, unless otherwise clearly stipulated and defined, the first feature being "on" or "under" the second feature may mean that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. Moreover, the first feature being "above", "over" and "on top of" the second feature may mean that the first feature is directly above or obliquely above the second feature, or merely indicates that the first feature has a higher horizontal height than the second feature. The first feature being "under", "beneath" and "underneath" the second feature may mean that the first feature is directly below or obliquely below the second feature, or merely indicates that the first feature has a lower horizontal height than the second feature.

[0061] It should be noted that when an element is referred to as "fixed to" or "disposed on" another element, it can be directly on the other element or there may also be an intermediate element. When an element is considered to be "connected" to another element, it can be directly connected to the other element or there may be an intermediate element at the same time. The terms "vertical", "horizontal", "up", "down", "left", "right" and similar expressions used herein are only for the purpose of illustration and do not represent the only implementation.

[0062] Refer to Figures 1 to 9, this application provides an embedded cooking device, which includes a box body 1, an inner container 2, a door body 3, a steam generator 4, a centrifugal fan 5, a heat dissipation air duct 6 and a control panel 7. The inner container 2 is arranged in the box body 1 and has a cooking cavity 21, where food is cooked. The door body 3 is rotatably connected to the box body 1, and an air passage 31 that penetrates the door body 3 from front to back is provided on the door body 3. The air passage 31 has an inlet 3121 and an outlet 3111. A cold air passage 32 is also provided on the door body 3. The cold air passage 32 has a cold air inlet 321 and a cold air outlet 322. The cold air inlet 321 penetrates the bottom side of the door body 3, and the cold air outlet 322 penetrates the bottom wall of the air passage 31. The steam generator 4 is communicated with the cooking cavity 21. The centrifugal fan 5 is connected to the box body 1 and has an air suction port 51 and an air discharge port 52. The heat dissipation air duct 6 includes a first air duct 61 and a second air duct 62 both located above the inner container 2. The first air duct 61 has a first air inlet 6111 and a first air outlet 6121, and the first air inlet 6111 is communicated with the air discharge port 52. The cold air outlet 322 is located directly in front of and below the first air outlet 6121 and close to the first air outlet 6121. The second air duct 62 has a second air inlet 6211 and a second air outlet 6221. The second air inlet 6211 is communicated with the air discharge port 52, and the second air duct 62 is communicated with the cooking cavity 21. The first air outlet 6121 and the second air outlet 6221 are distributed along the horizontal direction, both facing forward, and both are directly opposite to the inlet 3121. The control panel 7 is arranged on the door body 3 and is directly above and in front of the first air outlet 6121.

[0063] Referring to Figure 2 and Figure 3 , the embedded cooking device further includes a separator 33, a first wind baffle (not shown in the figure), a second wind baffle (not shown in the figure) and a third wind baffle (not shown in the figure). The separator 33 can enter and exit the air passage 31 and is used to change the on-off state between the part of the air passage 31 directly opposite to the first air outlet 6121 and the part of the air passage 31 directly opposite to the second air outlet 6221. The cold air outlet 322 is located on the part of the air passage 31 directly opposite to the first air outlet 6121. The first wind baffle is movably arranged in the first air duct 61 and is used to open and close the first air duct 61. The second wind baffle is movably arranged in the second air duct 62 and is used to open and close the second air duct 62. The third wind baffle is movably arranged on the door body 3 and is used to open and close the outlet 3111.

[0064] During the process of steaming food in the built-in cooking device, the isolation member 33 enters the air duct 31 to disconnect the part of the air duct 31 opposite to the first air outlet 6121 and the part of the air duct 31 opposite to the second air outlet 6221; the first wind baffle opens the first air duct 61, the second wind baffle opens the second air duct 62, and the third wind baffle opens the outlet 3111. In this way, the air in the first air duct 61 and the second air duct 62 is blown from the air duct 31 to the outside, which can dissipate heat from the cooking device. Moreover, the air blown out from the first air duct 61 passes through the control panel 7, and the air blown out from the second air duct 62 does not pass through the control panel 7. The water vapor generated during the process of steaming food in the built-in cooking device is only discharged along with the air in the second air duct 62. Therefore, there is no water vapor passing through the control panel 7, nor will condensate form, which facilitates the user to operate the control panel 7.

[0065] It is worth mentioning that the built-in cooking device needs to be cleaned after being used for a period of time. The door body 3 can be cleaned according to the following steps: the steam generator 4 works to generate high-temperature water vapor; the second wind baffle opens the second air duct 62; the isolation member 33 leaves the air duct 31 to connect the part of the air duct 31 opposite to the first air outlet 6121 and the part of the air duct 31 opposite to the second air outlet 6221; the third wind baffle closes the outlet 3111. In this way, the high-temperature water vapor in the cooking cavity 21 will sequentially pass through the second air duct 62, the air duct 31, and the cold air inlet 321 into the door body 3, and finally leave the door body 3 from the cold air outlet 322, so that the door body 3 can be cleaned by using the high-temperature water vapor.

[0066] Exemplarily, the isolation member 33 is slidably connected or rotatably connected to the door body 3, the first wind baffle is slidably arranged or rotatably arranged in the first air duct 61, the second wind baffle is slidably arranged or rotatably arranged in the second air duct 62, and the third wind baffle is slidably arranged or rotatably arranged on the door body 3.

[0067] Exemplarily, the built-in cooking device is a built-in steamer / built-in steam oven / built-in micro steam oven.

[0068] Refer to Figure 2 and Figure 5 As shown in, the air duct 31 includes an air passage section 311 and a guiding section 312. The guiding section 312 gradually extends backward and gradually expands from the rear end close to the air passage section 311, and the rear end of the guiding section 312 forms an inlet 3121. This can guide the air blown out from the first air outlet 6121 and the second air outlet 6221 into the air duct 31.

[0069] Refer to Figure 7, there are two second air outlets 6221, and the two second air outlets 6221 are respectively located on both sides of the first air outlet 6121. In this way, the air containing water vapor in the second air duct 62 is discharged from the positions on both sides of the first air outlet 6121, which is beneficial to preventing excessive local water vapor in the kitchen.

[0070] Refer to Figure 6 , the cooking device further includes a water tank 8, and the water tank 8 is arranged directly above the first air duct 61 and is arranged in contact with the first air duct 61. In this way, the water tank 8 can absorb the heat of the first air duct 61, which is beneficial for the first air duct 61 to play a role in dissipating heat for the cooking device. Moreover, after the water tank 8 absorbs the heat of the first air duct 61, the temperature of the water in the water tank 8 rises, and the water in the water tank 8 is preheated. This enables the water in the water tank 8 to be evaporated into water vapor only by absorbing less heat after being replenished to the steam generator 4 of the cooking device, which is beneficial for saving electric energy and reducing the use cost of the cooking device.

[0071] In the first air duct 61, the closer to the first air outlet 6121, the higher the temperature. Refer to Figure 6 , the water tank 8 is arranged close to the first air outlet 6121. This is beneficial for the water tank 8 to absorb the heat in the first air duct 61.

[0072] Refer to Figure 7 , in order to strengthen the strength of the first air duct 61, a reinforcing rib 613 is provided in the middle part of the first air outlet 6121, and the reinforcing rib 613 connects the upper edge and the lower edge of the first air outlet 6121 together.

[0073] Refer to Figure 7 , the first air duct 61 is composed of a first air duct front section 612 and a first air duct rear section 611, and the first air duct rear section 611 is located behind the first air duct front section 612; the second air duct 62 is composed of a second air duct front section 622 and a second air duct rear section 621, and the second air duct rear section 621 is located behind the second air duct front section 622; the first air duct front section 612 and the second air duct front section 622 are distributed along the horizontal direction, and the first air duct rear section 611 and the second air duct rear section 621 are arranged side by side along the vertical direction and the first air duct rear section 611 is located above the second air duct rear section 621. In this way, the rear part of the second air duct 62 is relatively close to the inner container 2, which is convenient for connecting the rear part of the second air duct 62 with the cooking cavity 21.

[0074] Refer to Figure 8 , a plurality of connection ports 6212 are provided on the second air duct rear section 621, and the cooking device further includes an exhaust pipe (not shown in the figure), and the second air duct 62 and the cooking cavity 21 are communicated through the exhaust pipe. The exhaust pipe has an air inlet and a plurality of air outlets, and the air outlets are arranged in one-to-one correspondence with the connection ports 6212. The air inlet is connected to the cooking cavity 21, and each air outlet is connected to the corresponding connection port 6212.

[0075] It is understandable that since the air in the first air duct 61 does not contain high-temperature water vapor, the temperature in the first air duct 61 is lower than that in the second air duct 62. In some embodiments, the first air duct 61 is composed of a first front section 612 and a first rear section 611 of the air duct, and the first rear section 611 of the air duct is located behind the first front section 612; the second air duct 62 is composed of a second front section 622 and a second rear section 621 of the air duct, and the second rear section 621 of the air duct is located behind the second front section 622; the first front section 612 and the second front section 622 of the air duct are distributed along the horizontal direction, and the first rear section 611 and the second rear section 621 of the air duct are arranged side by side along the vertical direction and the first rear section 611 of the air duct is located below the second rear section 621 of the air duct. In this way, the whole of the first air duct 61 is relatively close to the inner container 2, which is conducive to using the airflow with a lower temperature in the first air duct 61 to dissipate heat from the structures near the inner container 2.

[0076] It should be noted that in this application, the due front upper direction should be understood as the combined direction of the due front direction and the due upper direction, and the due front lower direction should be understood as the combined direction of the due front direction and the due lower direction.

[0077] This application also provides a door cleaning method, which is applied to the above-mentioned built-in cooking device. The door cleaning method includes the following steps:

[0078] S100. The steam generator 4 continuously operates within a preset time t, where t satisfies: the high-temperature water vapor generated by the steam generator 4 within the preset time t is sufficient to complete the cleaning of the door 3;

[0079] S200. The second wind deflector opens the second air duct 62;

[0080] S300. The separator 33 leaves the air passage 31, so that the part of the air passage 31 opposite to the first air outlet 6121 and the part of the air passage 31 opposite to the second air outlet 6221 are communicated;

[0081] S400. The third wind deflector closes the outlet 3111.

[0082] The door cleaning method has at least the following beneficial effects: the high-temperature water vapor in the cooking cavity 21 will sequentially pass through the second air duct 62, the air passage 31 and the cold air inlet 321 to enter the door 3, and finally leave the door 3 from the cold air outlet 322, so that the door 3 can be cleaned by using the high-temperature water vapor.

[0083] Preferably, the door cleaning method further includes the following steps:

[0084] S500. In the state where the second wind deflector opens the second air duct 62, the first wind deflector closes the first air duct 61.

[0085] Step S500 can enable as much air generated by the centrifugal fan 5 to enter the second air duct 62 as possible, which is beneficial to increasing the wind speed in the second air duct 62 and facilitating the rapid entry of high-temperature water vapor into the door body 3, thereby improving the cleaning efficiency of the door body 3.

[0086] Preferably, the door body cleaning method further includes the following steps:

[0087] S600. After the steam generator 4 has worked for a preset time t, turn off the steam generator 4, close the second wind deflector to close the second air duct 62, and open the first wind deflector to open the first air duct 61.

[0088] Step S600 can use the dry air without water vapor in the first air duct 61 to dry the door body 3.

[0089] The cleaning of the built-in cooking device includes the cleaning of the inner container 2 and the cleaning of the door body 3. In some embodiments, the cleaning of the inner container 2 is completed first, and then the cleaning of the door body 3 is completed. In other embodiments, the cleaning process of the inner container 2 and the cleaning process of the door body 3 are carried out simultaneously.

[0090] The technical features of the above-described embodiments can be combined arbitrarily. For the sake of brevity of description, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, it should be considered as the scope recorded in this specification.

[0091] The above-described embodiments only represent several implementation manners of the present application. The description is relatively specific and detailed, but it should not be construed as a limitation on the protection scope of the present application. It should be noted that for those of ordinary skill in the art, without departing from the concept of the present application, several deformations and improvements can still be made, and these all belong to the protection scope of the present application. Therefore, the protection scope of the present application should be subject to the appended claims.

Claims

1. An embedded cooking device, characterized in that, Comprising: A cabinet (1); An inner container (2) provided in the cabinet (1) and having a cooking cavity (21); A door body (3) rotatably connected to the cabinet (1); a ventilation passage (31) passing through the door body (3) from front to back is provided on the door body (3), and the ventilation passage (31) has an inlet (3121) and an outlet (3111); a cold air passage (32) is further provided on the door body (3), the cold air passage (32) has a cold air inlet (321) and a cold air outlet (322), the cold air inlet (321) penetrates the bottom side of the door body (3), and the cold air outlet (322) penetrates the bottom wall of the ventilation passage (31); A steam generator (4) communicated with the cooking cavity (21); A centrifugal fan (5) connected to the cabinet (1) and having an air suction port (51) and an air discharge port (52); A heat dissipation air duct (6) including a first air duct (61) and a second air duct (62) both located above the inner container (2); the first air duct (61) has a first air inlet (6111) and a first air outlet (6121), and the first air inlet (6111) is communicated with the air discharge port (52); the cold air outlet (322) is located directly in front of and below the first air outlet (6121) and close to the first air outlet (6121); the second air duct (62) has a second air inlet (6211) and a second air outlet (6221), the second air inlet (6211) is communicated with the air discharge port (52), and the second air duct (62) is communicated with the cooking cavity (21); the first air outlet (6121) and the second air outlet (6221) are distributed along the horizontal direction, both facing forward, and both facing the inlet (3121); A control panel (7) provided on the door body (3) and directly above the first air outlet (6121); An isolation member (33) capable of entering and exiting the ventilation passage (31) for changing the on-off state between the part of the ventilation passage (31) facing the first air outlet (6121) and the part of the ventilation passage (31) facing the second air outlet (6221), and the cold air outlet (322) is located on the part of the ventilation passage (31) facing the first air outlet (6121); A first wind baffle movably provided in the first air duct (61) for opening and closing the first air duct (61); A second wind baffle movably provided in the second air duct (62) for opening and closing the second air duct (62); And A third wind baffle movably provided on the door body (3) for opening and closing the outlet (3111).

2. The embedded cooking device according to claim 1, wherein The ventilation passage (31) includes a ventilation section (311) and a guiding section (312), the guiding section (312) gradually extends backward and gradually expands from the rear end close to the ventilation section (311), and the rear end of the guiding section (312) forms the inlet (3121).

3. The built-in cooking device according to claim 1, characterized in that, There are two of the second air outlets (6221), and the two second air outlets (6221) are respectively located on both sides of the first air outlet (6121).

4. The built-in cooking device according to claim 1, characterized in that, The cooking device further includes a water tank (8), and the water tank (8) is arranged directly above the first air duct (61) and is arranged in a fitting manner with the first air duct (61).

5. The embedded cooking device according to claim 4, wherein The water tank (8) is arranged close to the first air outlet (6121).

6. The built-in cooking device according to claim 1, characterized in that, The first air duct (61) is composed of a first front section of the air duct (612) and a first rear section of the air duct (611), and the first rear section of the air duct (611) is located behind the first front section of the air duct (612); the second air duct (62) is composed of a second front section of the air duct (622) and a second rear section of the air duct (621), and the second rear section of the air duct (621) is located behind the second front section of the air duct (622); the first front section of the air duct (612) and the second front section of the air duct (622) are distributed along the horizontal direction, the first rear section of the air duct (611) and the second rear section of the air duct (621) are arranged side by side along the vertical direction and the first rear section of the air duct (611) is located above the second rear section of the air duct (621).

7. The built-in cooking device according to claim 1, wherein, The first air duct (61) is composed of a first front section of the air duct (612) and a first rear section of the air duct (611), and the first rear section of the air duct (611) is located behind the first front section of the air duct (612); the second air duct (62) is composed of a second front section of the air duct (622) and a second rear section of the air duct (621), and the second rear section of the air duct (621) is located behind the second front section of the air duct (622); the first front section of the air duct (612) and the second front section of the air duct (622) are distributed along the horizontal direction, the first rear section of the air duct (611) and the second rear section of the air duct (621) are arranged side by side along the vertical direction and the first rear section of the air duct (611) is located below the second rear section of the air duct (621).

8. A door body cleaning method, applied to the built-in cooking device according to any one of claims 1 to 7, characterized in that, Including steps: The steam generator (4) continuously operates within a preset time t, where t satisfies: the high-temperature water vapor generated by the steam generator (4) within the preset time t is sufficient to complete the cleaning of the door body (3). The second wind deflector opens the second air duct (62). The separator (33) leaves the air passage (31), so that the part of the air passage (31) facing the first air outlet (6121) and the part of the air passage (31) facing the second air outlet (6221) are communicated with each other. The third wind deflector closes the outlet (3111).

9. The door body cleaning method according to claim 8, characterized in that The method for cleaning the door body further includes the following steps: In a state where the second wind deflector opens the second air duct (62), the first wind deflector closes the first air duct (61).

10. The door body cleaning method according to claim 9, wherein, The method for cleaning the door body further includes the following steps: After the steam generator (4) has operated for the preset time t, the steam generator (4) is turned off, the second wind deflector closes the second air duct (62), and the first wind deflector opens the first air duct (61).

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