Cooking equipment with uniform heating function

Abstract

The invention relates to the technical field of kitchen appliances, in particular to uniform heating cooking equipment which comprises an upper shell and a lower shell, a hot air circulation assembly is arranged in the upper shell, an inner container and a pot body assembly arranged in the inner container are arranged in the lower shell, and the pot body assembly comprises a pot body and an oil leaking disc arranged in the pot body. A gap is formed between the inner container and the pot body assembly to form a hot air channel, and the interior of the pot body assembly is communicated with the hot air channel. A first space communicated with the hot air duct is arranged below the pot body assembly, an oil receiving disc is arranged in the first space, a ventilation area is arranged at the bottom of the pot body assembly, a convex hull covering the ventilation area is arranged on an oil leaking disc and protrudes upwards, and hot air at the bottom of the pot body assembly is sucked to the fan blades through the ventilation area under the back suction effect of the fan blades. And grease generated by the food drips into the oil receiving disc through the ventilation area.

Description

Technical Field

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

[0002] Most existing grilling equipment is equipped with a heating device on the top of the container. The heating device includes a heating element, a fan blade and a motor that drives the fan blade to rotate. The heating element generates heat, and the fan blade rotates under the drive of the motor and blows the heat generated by the heating element into the container to heat the food.

[0003] The existing patent with announcement number CN220192807U discloses an air fryer, which includes a pot body, a heating element, a fan and a frying barrel assembly. The heating element is located in the pot body, and the fan is assembled in the pot body. The frying barrel assembly includes a frying barrel, a first baking tray and a wind shield. The first baking tray is placed in the frying barrel and is located below the fan. A first air duct is formed above the first baking tray, and a second air duct is formed below the first baking tray; the wind shield is located in the second air duct.

[0004] The above-mentioned fan transfers the heat generated by the heating element to the second air duct and reaches the bottom of the first baking tray to heat the lower surface of the food. The hot air needs to reach the bottom of the pot from the top of the pot body to provide heat for the food. The hot air circulation path is long, and there is a certain amount of heat loss in the hot air transmission process, which causes the temperature of the hot air to drop when it reaches the lower surface of the food. There is a difference in the temperature of the hot air contacting the upper and lower surfaces of the food, which causes uneven heating of the food and affects the cooking effect of the food. In addition, although the wind shield in the second air duct has the function of guiding heat flow, it has a certain thickness, which will isolate heat and affect the overall heat conduction effect, and the utilization rate of the airflow is not high. Summary of the Invention

[0005] In order to improve the uniformity of food heating, the present application provides a cooking device with uniform heating.

[0006] The present application provides a cooking device with uniform heating, which adopts the following technical solution: A cooking device with uniform heating comprises an upper shell and a lower shell, wherein a hot air circulation assembly is arranged in the upper shell, the hot air circulation assembly comprises a first heating element, a fan blade and a motor for driving the fan blade to rotate, an inner pot and a pot body assembly arranged in the inner pot are arranged in the lower shell, the pot body assembly comprises a pot body and an oil leakage pan arranged in the pot body, characterized in that: a gap is provided between the inner pot and the pot body assembly to form a hot air duct, and the interior of the pot body assembly is connected to the hot air duct; a first space connected to the hot air duct is provided below the pot body assembly, an oil collecting pan is provided in the first space, a ventilation area is provided at the bottom of the pot body assembly, an upwardly extending flange is provided at the edge of the ventilation area, a convex hull covering the ventilation area is provided on the oil leakage pan, and the convex hull is arranged to bulge upward, and the hot air at the bottom of the pot body assembly is sucked to the fan blade through the ventilation area under the back suction action of the fan blade, and the grease produced by the food drips into the oil collecting pan through the ventilation area.

[0007] Optionally, the diameter of the convex hull is larger than the diameter of the ventilation area, and the projection of the convex hull on the horizontal plane completely covers the ventilation area.

[0008] Optionally, the flange is arranged to be inclined inward from bottom to top.

[0009] Optionally, an air inlet channel is formed between the bulge and the flange, so that hot air from the bottom of the pot body enters the interior of the pot body through the ventilation area and the air inlet channel.

[0010] Optionally, the ventilation area is arranged in the middle of the pot body assembly.

[0011] Optionally, the opening area of ​​the ventilation zone is 5%-20% of the bottom area of ​​the pot body.

[0012] Optionally, the oil receiving pan is located below the oil leakage pan.

[0013] Optionally, an air inlet is provided on the pot body, and the hot air duct is connected to the interior of the pot body assembly through the air inlet; or, there is a gap between the top of the pot body and the inner pot to form the air inlet.

[0014] Optionally, a second heating element is provided in the first space, the oil receiving pan is located below the second heating element, and the second heating element is arranged around the ventilation area so that the heat generated by the second heating element enters the interior of the pot body assembly through the ventilation area.

[0015] Optionally, the second heating element is located above the bottom wall of the oil receiving pan.

[0016] In summary, this application has at least the following beneficial effects: 1. When the cooking device is in operation, the first heating element heats up, and the fan blades rotate under the drive of the motor, driving the heat generated by the first heating element to flow, so that a portion of the hot air enters the interior of the pot body assembly, and this portion of the hot air directly heats the upper surface of the food from top to bottom; another portion of the hot air enters the first space below the pot body through the hot air duct, and is sucked to the fan blades through the ventilation area provided at the bottom under the back suction effect of the fan blades. This portion of the hot air directly heats the lower surface of the food from bottom to top, forming a three-dimensional hot air circulation system that heats both the upper and lower surfaces simultaneously, ensuring uniform heating of the upper and lower surfaces of the food and avoiding problems such as insufficient heating at the bottom or over-burning at the top; The hot air not only circulates directly inside the pot, but also enters the hot air duct, flows through the outside and bottom of the pot, and then enters the pot from the ventilation area. This dual-path design allows the hot air to penetrate the food from multiple dimensions, heating it more evenly. In addition, the grease generated by the food on the oil dripping tray during cooking drips into the oil collecting pan below through the ventilation area, which physically isolates the grease from the food, avoids repeated frying of food at high temperature, and can prevent grease from adhering to the food and affecting the cooking taste of the food while ensuring smooth circulation of hot air; the edge of the ventilation area is provided with an upwardly extending flange, which can increase the height of the ventilation area and significantly increase the overflow threshold of the grease in the bottom of the pot body, realizing temporary storage of grease. Only when the liquid level of the grease overflows the top of the flange will it flow into the ventilation area and drip into the oil collecting pan below; during the cooking process, only a very small amount or even no grease may enter the oil collecting pan, which greatly reduces the frequency of needing to remove and clean the oil collecting pan and reduces the difficulty of cleaning; The bulge completely covers the ventilation area, which can prevent the grease on the oil spill tray from dripping directly into the oil receiving tray, further reducing the difficulty of cleaning the oil receiving tray; at the same time, it can prevent food from accumulating on the bulge of the oil spill tray, which helps to evenly place the food on the oil spill tray and improve the uniformity of food heating; and the bulge and the flange work together to form an extremely reliable anti-drip system. The bulge can block the grease that has just dripped from the food, so that it cannot fall vertically into the ventilation area, and guide it around the bulge. The flange can block the grease that has temporarily stored at the bottom of the pot body, preventing it from easily flowing into the ventilation area.

[0017] 2. The diameter of the convex hull is larger than the diameter of the ventilation area, and the projection of the convex hull on the horizontal plane completely covers the ventilation area, further preventing the grease on the oil leak pan from dripping directly into the oil pan, greatly reducing the amount of grease flowing into the oil pan, and further reducing the difficulty of cleaning the oil pan; The convex structure protruding upward is like a reinforcing rib itself, effectively increasing the structural strength of the middle part of the oil leakage tray, so that it is not easy to deform when bearing the weight and high temperature of food, improving the reliability and service life of the product; and the existence of the convex structure makes food (especially smaller food) more inclined to disperse around the convex structure, helping the hot air to pass through the food gap from the bottom more smoothly, reducing the heating dead angle caused by food accumulation, and indirectly promoting the heating uniformity.

[0018] 3、The flange is inclined inward from bottom to top, and when the oil flows from the bottom of the pot body to the ventilation area, the inclined flange will guide the oil to flow around the flange, rather than accumulate at the edge of the ventilation area, finally making it flow into the bottom of the pot body more smoothly.

[0019] 4、The convex structure and the flange form an air inlet channel, so that the hot air at the bottom of the pot body enters the pot body through the ventilation area and the air inlet channel, making the hot air at the bottom of the pot body evenly spread to the inside of the pot body, which can cover all areas of the bottom of the food, effectively prevent the central area of the food from being overheated due to directly facing the ventilation area, and the edge from being insufficiently heated, thereby achieving uniform heating of the lower surface of the food.

[0020] 5、The ventilation area is arranged in the middle of the pot body, and after the hot air enters the pot body through the ventilation area, the hot air spreads around the ventilation area, heats the lower surface of the food, and is sucked back to the impeller from bottom to top, which can improve the uniformity of the heating of the lower surface of the food; the second heating element is located at the periphery of the ventilation area to ensure that the hot air flows through the second heating element, and the secondarily heated hot air enters the pot body assembly through the ventilation area, so that the pot body assembly heats the lower surface of the food.

[0021] 6、The opening area of the ventilation area is 5%-20% of the area of the bottom of the pot body, which can ensure the amount of hot air entering the pot body assembly from the bottom, improve the heating efficiency and effect of the lower surface of the food. When the opening area of the ventilation area is less than 5% of the area of the bottom of the pot body, the amount of heat entering the pot body through the ventilation area is less, and the heating effect on the lower surface of the food is poor; when the opening area of the ventilation area is greater than 20% of the area of the bottom of the pot body, the convex structure of the oil leakage tray is too large, resulting in too small opening area of the oil leakage tray, which affects the passage of hot air and the heating effect on the lower surface of the food.

[0022] 7、The oil receiving tray is located below the oil leakage tray, and the pot body, the oil leakage tray and the food above form a clear upper and lower partition through the ventilation area, the oil produced by the food during cooking falls through the oil leakage tray to the bottom of the pot body, and when the oil in the bottom of the pot body flows over the top end of the flange and flows into the ventilation area and then falls into the oil receiving tray below, the oil is effectively separated, guided and collected, ensuring the hygiene and safety of the cooking process; At the same time, the oil collecting pan is located at the bottom of the pot body assembly, and the hot air enters the pot body from the ventilation area above the oil collecting pan. That is, the oil collecting pan itself is not in the main flow path of the hot air and will not block the airflow.

[0023] 8. The pot body is provided with an air inlet that connects the hot air duct with the interior of the pot body assembly. The amount of diverted air and the direction of airflow can be precisely controlled by the number, size and position of the openings, making it more controllable. A gap between the top of the pot and the inner pot forms an air inlet, eliminating the need for additional holes in the pot, reducing parts processing steps and avoiding the cleaning trouble or structural strength loss that may be caused by holes. Diversion can be achieved by relying on the natural gap in the assembly, resulting in a simpler structure and lower cost. The air inlet can achieve three-dimensional uniform heating, so that a part of the hot air directly enters the pot body from the top downward, directly acts on the upper surface of the food to heat it, and the other part of the hot air enters the hot air duct through the air inlet, flows downward along the outer wall of the pot, and then enters the pot body from the bottom through the area to heat the lower surface of the food, ensuring that the hot air can surround the food from multiple dimensions to heat it, greatly eliminating heating dead corners.

[0024] 9. A second heating element is provided in the first space, the oil receiving pan is located below the second heating element, and the second heating element is arranged around the ventilation area, so that the heat generated by the second heating element radiates to the bottom of the pot assembly and is conducted through the pot assembly to the lower surface of the food, which can further improve the heating effect of the lower surface of the food; The fan blades drive the hot air to flow through the hot air duct, into the first space, and into the pot body assembly through the ventilation area. The hot air circulation path is long, and the heat loss caused by the hot air during the transmission process is relatively large. In conjunction with the second heating element, it can compensate for the heat loss during the transmission process, improve the heating effect of the bottom of the food, and thereby improve the heating uniformity of the upper and lower surfaces of the food.

[0025] 10. The second heating element is located above the bottom wall of the oil receiving pan, which can not only prevent the grease on the oil receiving pan from adhering to the surface of the second heating element, generating a large amount of oil smoke and affecting the heating efficiency of the second heating element, but also shorten the distance between the second heating element and the pot body assembly, making it easier for the heat generated by the second heating element to radiate to the bottom of the pot body assembly, thereby improving the heating effect of the lower surface of the food. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 This is a structural diagram of the cooking device shown in Example 1 of the present application.

[0027] Figure 2 This is a schematic diagram of the thermal cycle of the cooking device shown in Example 1 of the present application.

[0028] Figure 3This is another structural schematic diagram of the cooking device shown in Example 1 of the present application.

[0029] Figure 4 yes Figure 3 Enlarged view of part A.

[0030] Explanation of the accompanying drawings: 1. Upper shell; 11. Reflection plate; 12. Hot air circulation assembly; 121. First heating element; 122. Fan blade; 123. Motor; 2. Lower shell; 21. Inner pot; 22. Pot body assembly; 221. Pot body; 222. Oil leakage tray; 2221. Bump; 223. Guard plate; 224. Handle; 225. Air inlet; 23. Hot air duct; 24. First space; 25. Second heating element; 26. Oil collecting tray; 261. Support member; 262. Avoidance port; 263. Oil inlet hole; 264. Surrounding edge; 27. Ventilation area; 271. Flanged edge; 28. Oil storage tank; 29. ​​Air inlet channel; 3. Oil collecting box; 31. Connecting hole; 32. Oil drip hole; 33. Handle DETAILED DESCRIPTION

[0031] The present application is further described below with reference to the accompanying drawings and specific examples. It should be noted that the examples are merely a specific description 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 limiting the present application.

[0032] In the description of this application, it should be noted that the orientations or positional relationships indicated by terms such as "center", "up", "down", "left", "right", "vertical", "horizontal", "inside", and "outside" are based on the orientations or positional relationships shown in the accompanying drawings. They are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, they cannot be understood as limitations on this application.

[0033] The present application discloses a cooking device that heats evenly. Figure 1As shown, it includes a lower shell 2 and an upper shell 1 covering the lower shell 2, a reflective disk 11 and a hot air circulation component 12 are arranged in the upper shell 1, and the hot air circulation component 12 includes a first heating element 121, a fan blade 122 and a motor 123 that drives the fan blade 122 to rotate, and the first heating element 121 and the fan blade 122 are both located in the reflective disk 11; an inner pot 21 and a pot body assembly 22 arranged in the inner pot 21 are arranged in the lower shell 2, and a gap is provided between the inner pot 21 and the pot body assembly 22 to form a hot air duct 23, and the interior of the pot body assembly 22 is connected to the hot air duct 23; an oil receiving pan 26 is provided below the pot body assembly 22, and a first space 24 connected to the hot air duct 23 is formed between the oil receiving pan 26 and the pot body assembly 22, and a second heating element 25 is arranged in the first space 24, and a ventilation area 27 that connects the first space 24 with the interior of the pot body assembly 22 is provided at the bottom and in the middle of the pot body assembly 22, and the second heating element 25 is arranged around the ventilation area 27.

[0034] It should be noted that the top and bottom of the inner pot 21 are both opened, and the inner pot 21, the oil receiving pan 26 and the reflective plate 11 enclose a cooking space, and the pot body assembly 22 is located in the cooking space.

[0035] When the cooking device is in operation, the first heating element 121 and the second heating element 25 heat up, and the fan blades 122 rotate under the drive of the motor 123, driving the heat generated by the first heating element 121 to flow, allowing a portion of the hot air to enter the interior of the pot body assembly 22, and this portion of the hot air can directly heat the upper surface of the food; another portion of the hot air flows into the hot air duct 23, enters the first space 24, and drives the heat generated by the second heating element 25 to enter the pot body assembly 22 through the ventilation area 27, and this portion of the hot air can directly heat the lower surface of the food, so that the upper and lower surfaces of the food are heated more evenly. In addition, the hot air at the bottom of the pot body assembly 22 is sucked up to the fan blades 122 by the back suction effect of the fan blades 122, and then participates in the hot air circulation process again.

[0036] It can be understood that the fan blades 122 drive the hot air to flow through the hot air duct 23, enter the first space 24, and enter the pot body assembly 22 through the ventilation area 27. The hot air circulation path is relatively long, and the heat loss caused by the hot air during the transmission process is relatively large. In conjunction with the second heating element 25, it can compensate for the heat loss during the transmission process, improve the heating effect of the bottom of the food, and then improve the heating uniformity of the upper and lower surfaces of the food; wherein, the heat generated by the second heating element 25 is radiated to the bottom of the pot body assembly 22, and is conducted to the lower surface of the food through the pot body assembly 22, which can further improve the heating effect of the lower surface of the food.

[0037] In addition, the grease generated during the cooking process of the food drips into the oil receiving pan 26 through the ventilation area 27, which can prevent the grease from adhering to the food and affecting the cooking taste of the food while ensuring smooth circulation of hot air.

[0038] In this embodiment, the pot assembly 22 includes a pot body 221, an oil drain pan 222 disposed within the pot body 221, and a ventilation area 27 disposed at the bottom of the pot body 221. The pot body 221 assembly 22 also includes a guard plate 223 disposed on the front side of the pot body 221, which is provided with a handle 224. Both the inner pot 21 and the lower housing 2 have front openings, through which the pot body 221 is inserted into the cooking space, and the guard plate 223 covers and seals the front openings. In other embodiments, the upper housing 1 and the lower housing 2 are hingedly connected, and the top of the lower housing 2 is provided with a top opening, through which the pot body 221 is inserted into the cooking space.

[0039] The food to be cooked is placed on the oil dripping pan 222. The oil generated during the cooking process of the food drips through the oil dripping pan 222 to the bottom of the pot body 221 and drips into the oil receiving pan 26 through the ventilation area 27 to prevent the oil from adhering to the food.

[0040] In other embodiments, the pot assembly 22 includes a pot body 221 and an oil collecting plate disposed below the pot body 221. The pot body 221 and the oil collecting plate 4 may be integrally formed or fixedly connected by bolts or other fasteners. An oil drain pan 222 is disposed at the bottom of the pot body 221. Specifically, a plurality of oil drain holes are provided on the bottom wall of the pot body 221 to form the oil drain pan 222. A ventilation area 27 is provided at the bottom of the oil collecting plate. When food to be cooked is placed directly on the bottom of the pot body 221, the oil generated during cooking drips through the oil drain holes onto the oil collecting plate 4 and then through the ventilation area 27 into the oil collecting plate 26, preventing the oil from adhering to the food.

[0041] Specifically, the front view of the oil receiving bottom plate is U-shaped, and the oil receiving bottom plate has a top opening. A positioning block or positioning groove is provided on the top of the oil receiving bottom plate, and a corresponding positioning groove or positioning block is provided at the bottom of the pot body 221. It can not only position the oil bottom plate and the pot body 221, but also prevent the grease in the pot body 221 from flowing out through the gap between the pot body 221 and the oil receiving bottom plate 4.

[0042] In addition, the pot body 221 is provided with air inlets 225, which are arranged on the left, right and rear sides of the pot body 221. The hot air duct 23 is connected to the interior of the pot body assembly 22 through the air inlets 225, so that the hot air flowing downward along the side wall of the reflective plate 11 enters the hot air duct 23 through the air inlets 225. Specifically, the air inlets 225 are arranged in x rows and y columns, where ,y , the specific values ​​of x and y are set according to the height, length and width of the pot body 221. In addition, when the pot body 221 is placed in the cooking space through the top opening of the lower shell 2, air inlets 225 are provided on the four side walls of the pot body 221.

[0043] The height of the air inlet 225 is less than or equal to 1 / 2 the height of the pot body 221 assembly 22, that is, the air inlet 225 is located at the upper portion of the pot body 221 assembly 22. This ensures that a portion of the hot air directly reaches the air inlet 225 along the side wall of the reflective plate 11, while a portion of the hot air enters the pot body 221 assembly 22 along the side wall of the reflective plate 11, thus forming an internal and external circulation of the pot body 221 assembly 22. The hot air has a shorter path to the air inlet 225, effectively reducing hot air loss. If the height of the air inlet 225 is greater than 1 / 2 the height of the pot body 221 assembly 22, the hot air reaching the lower portion of the pot body 221 assembly 22 will flow upward due to the back suction effect of the fan blades 122, and only a small amount of hot air or no hot air will enter the hot air duct 23, thus preventing the pot body 221 assembly 22 from being externally circulated.

[0044] The opening area of ​​the air inlet 225 is 4%-10% of the opening area at the top of the pot body assembly 22. By rationally planning the opening area of ​​the air inlet 225, it is possible to ensure that the heat inside the pot body assembly 221 meets the heating effect on the upper surface of the food while ensuring that some hot air can enter the hot air duct 23 through the air inlet 225. When the opening area of ​​the air inlet 225 is less than 4% of the opening area at the top of the pot body assembly 221, the opening area is too small to ensure that some hot air can enter the hot air duct 23. When the opening area of ​​the air inlet 225 is greater than 10% of the opening area at the top of the pot body assembly 221, the opening area is too large to ensure that most of the hot air will enter the hot air duct 23. The heat inside the pot body assembly 221 is too small to ensure that the upper surface of the food is heated.

[0045] In other embodiments, there is a gap between the top of the pot body 221 and the inner pot 21 to form an air inlet 225, and the bottom of the side wall of the reflective plate 11 corresponds to the periphery of the pot body 221, so that part of the hot air flowing along the side wall of the reflective plate 11 enters the interior of the pot body 221, and part enters the hot air duct 23 through the air inlet 225.

[0046] Specifically, the ventilation area 27 is set in the middle of the pot body 221. After the hot air enters the interior of the pot body 221 through the ventilation area 27, the hot air diffuses around with the ventilation area 27 as the center, heats the lower surface of the food, and passes through the food from bottom to top and is sucked back to the fan blades 122, which can improve the uniformity of heating on the lower surface of the food; the second heating element 25 is located outside the ventilation area 27 to ensure that the hot air flows through the second heating element 25, and the hot air after secondary heating enters the interior of the pot body 221 component 22 through the ventilation area 27, so that the pot body 221 component 22 heats the lower surface of the food.

[0047] The second heating element 25 is provided with one and is arranged in a ring shape or an arc shape. The second heating element 25 is arranged at the periphery of the ventilation area 27 to ensure the probability of hot air flowing through the second heating element 25. In other embodiments, at least two second heating elements 25 are provided, and the at least two second heating elements 25 are evenly distributed along the periphery of the ventilation area 27.

[0048] The second heating element 25 is located above the bottom wall of the oil receiving pan 26. This prevents grease from the oil receiving pan 26 from adhering to the surface of the second heating element 25, generating a large amount of oil smoke and affecting the heating efficiency of the second heating element 25. It also shortens the distance between the second heating element 25 and the pot assembly 22, facilitating the radiation of heat generated by the second heating element 25 to the bottom of the pot assembly 22, thereby improving the heating effect on the lower surface of the food. The bottom wall of the oil receiving pan 26 is provided with an upwardly protruding support member 261 for supporting and fixing the second heating element 25 to ensure the connection stability of the second heating element 25.

[0049] It should be noted that a relief opening 262 is provided on the side wall of the oil receiving pan 26 for the terminal of the second heating element 25 to pass through, so as to prevent the grease on the oil receiving pan 26 from overflowing through the relief opening 262 while ensuring the power supply function of the second heating element 25.

[0050] In addition, a grease reservoir 28 is recessed at the bottom of the pot body 221, located around the ventilation area 27. This reservoir 28 is the lowest point of the pot body 221. Grease generated during cooking drips through the oil pan 222 to the bottom of the pot body 221 and is preferentially stored in the grease reservoir 28. As the grease in the grease reservoir 28 gradually accumulates until it overflows the ventilation area 27, it drips through the ventilation area 27 into the oil pan 26, effectively reducing the possibility of grease dripping into the oil pan 26 and making cleaning easier.

[0051] The edge of the ventilation area 27 is provided with an upwardly extending flange 271, and the flange 271 is inclined inward from bottom to top, that is, the upper end diameter of the ventilation area 27 is smaller than the lower end diameter, which can not only increase the height of the ventilation area 27 and further prevent the grease at the bottom of the pot body 221 from flowing out of the ventilation area 27, but also guide the grease dripping from the oil leakage pan 222 to flow into the oil storage tank 28.

[0052] In order to further prevent grease from dripping directly into the oil receiving pan 26 through the ventilation area 27, a convex 2221 covering the ventilation area 27 is provided on the oil leakage pan 222. The convex 2221 is arranged to bulge upward, and the diameter of the convex 2221 is larger than the diameter of the ventilation area 27. The projection of the convex 2221 on the horizontal plane completely covers the ventilation area 27, which can prevent grease on the oil leakage pan 222 from dripping directly downward into the oil receiving pan 26, further reducing the difficulty of cleaning the oil receiving pan 26; at the same time, it can prevent food from accumulating in the center of the oil leakage pan 222, which helps to evenly place the food on the oil leakage pan 222 and improve the uniformity of food heating.

[0053] An air inlet channel 29 is formed between the convex hump 2221 and the flange 271. This ensures that hot air from the bottom of the pot 221 enters the pot 221 through the ventilation area 27 and the air inlet channel 29, heating the lower surface of the food. It also prevents grease from the oil drip pan 222 from dripping directly into the oil pan 26, further reducing the difficulty of cleaning the oil pan 26. It should be noted that the air inlet channel 29 is 3mm-10mm wide, meaning that the spacing between the flange 271 and the convex hump 2221 is 3mm-10mm. This ensures that the air volume is not affected while reducing the space occupied by the pot 221. When the air inlet channel 29 is less than 3 mm, the amount of hot air entering the pot body 221 through the air inlet channel 29 is reduced, reducing the heating effect and heating efficiency of the lower surface of the food; when the air inlet channel 29 is greater than 10 mm, the air inlet channel 29 is too large, resulting in a larger distance between the flange 271 and the bulge 2221, which will occupy too much internal space of the pot body 221 and affect the actual volume of the food.

[0054] In this embodiment, the opening area of ​​the ventilation area 27 is 5%-20% of the bottom area of ​​the pot body 221. When the opening area of ​​the ventilation area 27 is less than 5% of the bottom area of ​​the pot body 221, less heat enters the interior of the pot body 221 through the ventilation area 27, and the heating effect on the lower surface of the food is poor; when the opening area of ​​the ventilation area 27 is greater than 20% of the bottom area of ​​the pot body 221, the bulge 2221 on the oil leakage pan 222 is too large, resulting in the opening area of ​​the oil leakage pan 222 being too small, which will affect the passage of hot air and the heating effect on the lower surface of the food is poor.

[0055] Furthermore, a removable oil collection box 3 is installed within the lower housing 2. The oil collection pan 26 is provided with an oil inlet 263 that communicates with the oil collection box 3. As the oil in the oil reservoir 28 gradually accumulates until it overflows the flange 271, the oil drips through the ventilation area 27 into the oil collection pan 26 and flows through the oil inlet 263 into the oil collection box 3. After cooking is complete, the oil collection box 3 can be removed for cleaning. Specifically, a mounting slot is provided on the front side of the lower housing 2, into which the oil collection box 3 is inserted. A handle 33, with ridges on it, extends from the front side of the oil collection box 3. This handle 33 allows the oil collection box 3 to be removed from the mounting slot.

[0056] It should be noted that a downwardly extending edge 264 is provided at the oil inlet hole 263 of the oil receiving pan 26, and a connecting hole 31 for the edge 264 to extend into is provided on the lower shell 2, and an oil dripping hole 32 corresponding to the connecting hole 31 is provided on the top wall of the mounting groove. The oil dripping hole 32 is funnel-shaped, which further facilitates the grease in the oil receiving pan 26 to smoothly enter the oil receiving box 3.

[0057] The above are all preferred embodiments of the present application, and are not intended to limit the scope of protection of the present application. Therefore, any equivalent changes made based on the structure, shape, and principle of the present application should be included in the scope of protection of the present application.

Claims

1. A cooking device with uniform heating, characterized by: The invention comprises an upper shell and a lower shell, wherein a hot air circulation assembly is arranged in the upper shell, and the hot air circulation assembly comprises a first heating element, a fan blade and a motor for driving the fan blade to rotate; an inner pot and a pot body assembly arranged in the inner pot are arranged in the lower shell, and the pot body assembly comprises a pot body and an oil leakage pan arranged in the pot body, and is characterized in that: a gap is provided between the inner pot and the pot body assembly to form a hot air duct, and the interior of the pot body assembly is connected with the hot air duct; a first space connected with the hot air duct is provided below the pot body assembly, an oil collecting pan is provided in the first space, a ventilation area is provided at the bottom of the pot body assembly, an upwardly extending flange is provided at the edge of the ventilation area, a convex hull covering the ventilation area is provided on the oil leakage pan, and the convex hull is arranged to bulge upward, and the hot air at the bottom of the pot body assembly is sucked to the fan blade through the ventilation area under the back suction action of the fan blade, and the grease produced by the food drips into the oil collecting pan through the ventilation area.

2. The cooking device with uniform heating according to claim 1, characterized in that: The diameter of the convex hull is larger than the diameter of the ventilation area, and the projection of the convex hull on the horizontal plane completely covers the ventilation area.

3. The cooking device with uniform heating according to claim 1, characterized in that: The flange is arranged to be inclined inwards from bottom to top.

4. The cooking device with uniform heating according to claim 3, characterized in that: An air inlet channel is formed between the convex hull and the flange, so that hot air from the bottom of the pot body enters the interior of the pot body through the ventilation area and the air inlet channel.

5. The cooking device with uniform heating according to claim 1 or 2, characterized in that: The ventilation area is arranged in the middle of the pot body assembly.

6. The cooking device with uniform heating according to claim 5, characterized in that: The opening area of ​​the ventilation area is 5%-20% of the bottom area of ​​the pot body.

7. The cooking device with uniform heating according to claim 1, characterized in that: The oil receiving pan is located below the oil leakage pan.

8. The cooking device with uniform heating according to claim 1, characterized in that: The pot body is provided with an air inlet, and the hot air duct is connected with the interior of the pot body assembly through the air inlet; or, a gap is provided between the top of the pot body and the inner pot to form the air inlet.

9. The cooking device with uniform heating according to claim 1, characterized in that: A second heating element is provided in the first space, the oil receiving pan is located below the second heating element, and the second heating element is arranged around the ventilation area so that the heat generated by the second heating element enters the interior of the pot body assembly through the ventilation area.

10. The cooking device with uniform heating according to claim 9, characterized in that: The second heating element is located above the bottom wall of the oil receiving pan.

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