Multifunctional cooking equipment

Abstract

The invention relates to the technical field of kitchen equipment, in particular to multifunctional cooking equipment which comprises a machine body and an inner container located in the machine body, the machine body is divided into a cooking cavity located in the inner container and a cold air cavity located outside the inner container by the inner container, and a motor and a first fan connected with the motor are arranged in the cold air cavity; a heating device is arranged in the cooking cavity, an air outlet is formed in the machine body, a storage box capable of storing cooking accessories is arranged on the outer side of the machine body, the storage box is communicated with the air outlet, and the motor drives the first fan to rotate, so that airflow in the cold air cavity enters the storage box through the air outlet to dry the cooking accessories in the storage box. The air flow is exhausted into the storage box through the air outlet to air-dry the cooking accessories in the storage box without occupying an external space, the sanitation problem caused by damp and mildew of the cleaned cooking accessories is thoroughly solved, the air flow is actively guided to the storage box by utilizing the existing cold air cavity heat dissipation air flow and power in the cooking equipment, and the energy consumption is reduced.

Description

Technical Field

[0001] The present application relates to the technical field of kitchen equipment, and in particular to a multifunctional cooking device. Background Art

[0002] To increase the versatility of cooking equipment, existing cooking appliances often come with a variety of accessories (such as baking trays, baking forks, measuring cups, etc.). However, these accessories often need to be stored separately when not in use, which not only takes up valuable kitchen space but also makes them easily lost or misplaced, causing inconvenience to users.

[0003] In response to this problem, the patent with the existing authorization announcement number CN220275451U discloses a bread maker with a built-in storage space that is easy to store accessories and ingredients, not easy to lose, fully utilizes the body space, and is easy to use. The above patent discloses that the bread maker includes a body component (1) and an upper cover (2), the body component (1) encloses a heating chamber (10), the heating chamber (10) is provided with a bread bucket (3) and a heating component (4), the upper cover (2) is flipped and connected to the body component (1), after the upper cover (2) is closed, the heating chamber (10) forms a closed cavity, the bread bucket (3) is driven to rotate in the heating chamber (10) by a transmission component (5), the body component (1) includes a storage box (8), and the storage box (8) is provided with a storage space for storing and placing bread maker accessories and / or ingredients for making bread.

[0004] While the above solution provides storage space, used accessories must be cleaned before placement. Since cleaned accessories retain residual moisture, placing them directly into a sealed / semi-sealed storage space prevents the residual moisture from evaporating quickly, creating a humid environment within the storage space. This can lead to mold growth, odor, and other unpleasant health hazards. Temporarily placing cleaned wet accessories on a kitchen countertop, sink, or other location to air dry consumes limited kitchen space. Residual water stains from the accessories can contaminate the countertop, requiring additional cleaning and increasing post-use maintenance. Furthermore, relying on natural air drying is inefficient, particularly during rainy, humid weather or winter, or in poorly ventilated environments. Drying can take time and can lead to mold. Summary of the Invention

[0005] In order to effectively solve the above technical problems, the present application provides a multifunctional cooking device. By connecting the storage box with the cold air cavity, the cooking device can use its own heat to dry the stored accessories, which has a good drying effect and is more energy-saving and environmentally friendly.

[0006] The present application provides a multifunctional cooking device, which adopts the following technical solution: A multifunctional cooking device includes a body and an inner pot located within the body, wherein the inner pot divides the body into a cooking cavity located within the inner pot and a cold air cavity located outside the inner pot, and a motor and a first fan connected to the motor are provided in the cold air cavity, and at least a heating device is provided at the top of the cooking cavity. An air outlet is provided on the body, and a storage box for storing cooking accessories is provided on the outside of the body, the storage box is connected to the air outlet, and the motor drives the first fan to rotate so that the airflow in the cold air cavity enters the storage box through the air outlet to dry the cooking accessories inside.

[0007] Optionally, a second fan connected to a motor is provided in the cooking cavity, and the air outlet is connected to the cooking cavity and / or the cold air cavity. The motor drives the first fan and the second fan to rotate so that the air flow in the cold air cavity and / or the cooking cavity enters the storage box through the air outlet.

[0008] Optionally, the storage box includes a door body with a storage rack, a groove is provided on the body, the door body is hinged or detachably provided at a notch of the groove, and the air outlet is provided on the side wall of the groove.

[0009] Optionally, the storage box includes a drawer with a shelf, the opening of the drawer faces the air outlet on the body, and a slide is provided on the body and on both sides of the air outlet, and guide rails are provided on both sides of the drawer to cooperate with the slide, so that the drawer can be inserted into the slide from below or above; Alternatively, guide rails are provided on the machine body and on both sides of the air outlet, and sliding grooves matching the guide rails are provided on both sides of the drawer.

[0010] Optionally, the machine body is provided with a U-shaped door frame with an opening facing forward, the air outlet is located on the inner wall of the machine body in the door frame area, and the storage box includes a drawer or door body with a shelf, and is inserted into the door frame through the front opening.

[0011] Optionally, the storage box includes a main body and a door body matched with the main body, the door body is provided with a shelf, and the main body is provided with a ventilation hole connected to the air outlet; Alternatively, the storage box includes a main body and a door body that cooperates with the main body, the door body is provided with a storage rack, the main body is provided with a ventilation hole connected to the air outlet, the body is provided with a groove, the storage box is located in the groove, and the body and the main body or the door body are provided with a connecting structure.

[0012] Optionally, a reflective cover and a motor frame are provided in the body, and a cold air cavity is formed by the reflective cover and the motor frame. A ventilation space connected to the air outlet is formed between the inner shell and the body, and a gap is provided between the motor frame and the inner shell to form a through hole connecting the cold air cavity and the ventilation space.

[0013] Optionally, an air outlet channel is further provided in the machine body, one end of the air outlet channel is connected to the cold air cavity and / or the cooking cavity, and the other end is connected to the air outlet.

[0014] Optionally, a filter component is provided in the ventilation hole, air outlet or air outlet channel.

[0015] Optionally, a water leakage hole is provided at the bottom of the storage box, and a water leakage space communicating with the outside is provided below the water leakage hole.

[0016] In summary, this application has at least the following beneficial effects: 1. During the cooking process, the first fan draws cold air from the outside into the cold air chamber to dissipate heat from the motor and the machine body. The air is then discharged through the air outlet into the storage box to dry the cooking accessories inside. This eliminates the need to occupy external space for drying, completely solving the hygiene problem of dampness and mildew caused by washed cooking accessories. The fan utilizes the heat dissipation airflow and power of the cold air chamber inside the cooking device to actively guide the airflow into the storage box, eliminating the need for additional drying devices. This achieves energy reuse and reduces energy consumption. The forced convection driven by the first fan can effectively remove liquid water from the surface of cooking accessories, which is much more efficient than natural air drying. The low-temperature cold air will not produce additional condensation when it comes into contact with wet and cold cooking accessories. The low temperature characteristics of the cold air ensure that cooking accessories of all materials (especially plastic and silicone) are absolutely safe, without the risk of deformation, aging, or odor. As the cool air flows through the cooking equipment, it absorbs heat. The cool air temperature is slightly higher than the room temperature, which helps accelerate the evaporation of moisture from the cooking accessories. The cool air can quickly reduce the humidity inside the storage box, creating a low-humidity environment that effectively inhibits the activity and growth of bacteria and mold, effectively solving the hygienic risks of cooking accessories after cleaning. In addition, when the heating device heats the food in the cooking cavity, the high temperature heat in the cooking cavity is conducted to the storage box through the inner pot and the body, which can assist in drying the cooking accessories in the storage box, achieve efficient sterilization and drying, significantly improve the drying efficiency of cooking accessories, and also reduce the temperature of the outer surface of the equipment, eliminating the risk of burns and improving user safety.

[0017] 2. A second fan connected to the same motor is added to the cooking chamber, forming a dual air source system consisting of a first fan and a second fan. The first fan can be used to drive the heat dissipation airflow from the cold air chamber into the storage box for basic air drying. The second fan can also be used to force the high-temperature hot air from the cooking chamber into the storage box, using the air fryer's unique high-speed circulating hot air to directly dry the cooking accessories. Its higher temperature significantly increases the water evaporation rate, and the drying speed far exceeds that of the cold air mode. In addition, the cold air chamber airflow and the cooking chamber hot air can be introduced simultaneously to form a mixed cold and hot air flow, which can not only improve the drying efficiency but also prevent the plastic accessories from being deformed due to overheating. The second fan and motor that drive the hot air circulation and the first fan for cold air heat dissipation are not specially designed for the drying function. They are absolutely necessary for equipment such as air fryers to realize their core cooking functions. Their energy consumption and equipment operating time are the inevitable costs paid for the cooking function. This application completely reuses this power system that is running and must run, and discharges the second fan and the first fan into the storage box after completing their primary tasks. This is the most efficient recycling of energy resources.

[0018] 3. The storage box includes a door body with a storage rack, a groove is provided on the body, the door body is hingedly arranged at the notch of the groove by a rotating shaft, and the air outlet is arranged on the side wall of the groove. The door body and the embedded groove together form a relatively closed cavity. The air in the cold air cavity and / or the cooking cavity flows into the groove through the air outlet to dry the cooking accessories stored on the storage rack; When the door is closed, it is flush with the surface of the machine body without any extra volume. Compared with external storage boxes, it completely avoids the risk of bumps and collisions, and is visually invisible, keeping the kitchen countertop tidy. When the door is opened, all cooking accessories are exposed, eliminating the need to search for them, thereby improving space utilization.

[0019] 4. The storage box includes a drawer with a shelf. The drawer opens toward the air outlet on the main body. Slideways are located on both sides of the main body and mate with guide rails on both sides of the drawer. The drawer slides vertically along the guide rails from above or below. Compared to a side-opening door design, this completely eliminates the need for lateral space when the door is opened. Users do not need to reserve space for the side door, making it particularly suitable for narrow kitchen spaces. The entire drawer can be fully withdrawn along the guide rails and rinsed directly. There are no complex hinges or magnetic structures to retain stains, and the guide rails and slides have no blind spots, allowing for easy cleaning.

[0020] 5. A reflector cover and a motor frame are provided inside the machine body, and a cold air cavity is formed by the reflector cover and the motor frame. A ventilation space connected to the air outlet is formed between the inner tank and the machine body. A gap is provided between the motor frame and the inner tank to form a through hole connecting the cold air cavity and the ventilation space. This cleverly establishes a dedicated channel between the cold air cavity and the ventilation space, ensuring that the cold air in the cold air cavity can be accurately guided to the ventilation space. The second fan draws the outside cold air into the cold air cavity and flows it into the ventilation space through the through hole. The airflow in the ventilation space enters the storage box through the air outlet to dry the cooking accessories on the shelf. The cold air is forced into the storage box, forming a continuous airflow circulation, which can quickly remove moisture from the surface of the cooking accessories, greatly shortening the drying time and improving the drying efficiency.

[0021] 6. An air outlet channel is also provided in the machine body, one end of which is connected to the cold air chamber and / or the cooking chamber, and the other end is connected to the air outlet. The airflow in the cold air chamber and / or the cooking chamber enters the storage box through the air outlet channel and the air outlet to dry the cooking accessories on the shelf. It can be directly connected through the short-path air outlet channel, reducing the bending of the air outlet channel, reducing the air flow resistance and the energy consumption of the second fan and / or the first fan, and at the same time simplifying the mold design and reducing the production cost.

[0022] 7. The door or drawer has a bottom wall with a drainage hole. A drainage space is provided between the door bottom wall and the groove, connecting the drainage hole to the outside world. This allows residual moisture on the cooking accessories to drip downward to the door bottom wall under the action of gravity and be discharged through the drainage hole and the drainage space. This rapid drainage eliminates the hot bacterial breeding environment and provides dual protection with airflow sterilization. At the same time, cold air can also be discharged through the drainage hole and the drainage space. The discharged cold air creates a negative pressure in the drainage space, enhancing air circulation and improving the drying efficiency of the cooking accessories. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is a schematic diagram of the structure of the cooking device shown in Example 1 of the present application.

[0024] Figure 2 This is a structural diagram of the cooking equipment shown in Example 2 of the present application.

[0025] Figure 3 This is a schematic structural diagram of the door body of the cooking device shown in Example 2 of the present application.

[0026] Figure 4 This is another structural schematic diagram of the cooking equipment shown in Example 2 of the present application.

[0027] Figure 5 This is a structural diagram of the storage box and the cold air cavity in the cooking device shown in Example 3 of the present application.

[0028] Figure 6 This is a structural diagram of the storage box and the cooking cavity in the cooking device shown in Example 3 of the present application.

[0029] Figure 7 This is a structural diagram of the cooking device shown in Example 3 of the present application, in which the storage box is connected to the cooking cavity and the cold air cavity.

[0030] Figure 8 This is a structural diagram of the cooking equipment shown in Example 4 of the present application.

[0031] Figure 9 This is a structural diagram of the cooking equipment shown in Example 5 of the present application.

[0032] Figure 10This is a structural diagram of the cooking equipment shown in Example 6 of the present application.

[0033] Figure 11 This is a schematic diagram of the structure of the storage box in the cooking device shown in Example 7 of the present application.

[0034] Figure 12 This is a structural diagram of the cooking equipment shown in Example 7 of the present application.

[0035] Explanation of the accompanying symbols: 1. Machine body; 11. Inner pot; 12. Reflector; 13. Motor frame; 14. Cooking chamber; 15. Cold air chamber; 151. Motor; 152. First fan; 16. Heating device; 17. Second fan; 18. Ventilation space; 19. Through hole; 2. Groove; 21. Air outlet; 3. Storage box; 31. Door body; 311. Storage rack; 312. Handle position; 32. Leakage hole; 33. Leakage space; 34. Drawer; 341. Guide rail; 35. Main body; 351. Ventilation hole; 4. Air outlet channel; 41. Cold air outlet; 42. Hot air outlet; 5. Door frame. DETAILED DESCRIPTION

[0036] 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.

[0037] 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.

[0038] Example 1: The present application discloses a multifunctional cooking device, such as Figure 1 As shown, the appliance comprises a body 1 and an inner container 11 located within the body 1. The inner container 11 divides the body 1 into a cooking chamber 14 located within the inner container 11 and a cold air chamber 15 located outside the inner container 11. A motor 151 and a first fan 152 connected to the motor 151 are provided within the cold air chamber 15. A heating device 16 is provided at least at the top of the cooking chamber 14, wherein the heating device 16 is configured as a heating element. An air outlet 21 is provided on the body 1. A storage box 3 for storing cooking accessories is located outside the body 1. The storage box 3 is connected to the air outlet 21. The motor 151 drives the first fan 152 to rotate, so that air from the cold air chamber 15 enters the storage box 3 through the air outlet 21 to dry the cooking accessories inside.

[0039] By integrating a storage box 3 on the outside of the body 1, unused or cleaned baking trays, baking forks and other cooking accessories can be stored in the storage box 3 to provide dust-proof storage space. Compared with the traditional scattered storage method, it avoids occupying kitchen countertops or cabinet space, achieves zero additional space occupation, reduces the risk of loss and avoids external force damage. At the same time, the airflow generated when the equipment is running is used to dry the cleaned cooking accessories, which not only saves space but also improves drying efficiency, fundamentally solving the industry pain points of difficult storage, slow drying and pollution of countertops of cooking accessories.

[0040] It is understandable that when the cooking device is running, its heating device will generate a large amount of heat. In order to prevent the cooking device from overheating and damage, the first fan 152 draws external cold air into the cold air chamber 15 to dissipate heat for the motor 151 and the body 1. The cold air flows through the heating area (such as near the motor and electronic components), takes away the heat, and is then discharged to the outside of the cooking device.

[0041] This solution eliminates the need for a separate motor or fan for the air-drying and storage function. Instead, it directs the heat-dissipating airflow directly into the storage box 3. The airflow within the cold air chamber 15 flows through the air outlet 21 into the storage box 3, drying the cooking accessories within. This redirects the previously wasted airflow to address another important user need, providing power. This not only saves the cost, space, and energy consumption of a separate air-drying device, but also significantly improves the overall utilization of airflow within the cooking device, reducing energy consumption. Furthermore, the forced convection driven by the first fan 152 efficiently removes liquid water from the surface of the cooking accessories, significantly more efficiently than natural air drying. Furthermore, the low-temperature cold air does not produce additional condensation when it contacts the damp, cold cooking accessories. Furthermore, the low temperature characteristics of the cold air ensure the absolute safety of all cooking accessories (especially plastics and silicones), eliminating the risk of deformation, aging, or odor.

[0042] The cool air absorbs heat as it flows through the cooking equipment, and its temperature is slightly higher than room temperature, at 30-45°C. This helps accelerate the evaporation of moisture from the cooking accessories. The cool air can quickly reduce the humidity within the storage box 3, creating a low-humidity environment that effectively inhibits the activity and growth of bacteria and mold, effectively resolving the hygienic risks of cleaned cooking accessories.

[0043] When the cooking device does not need to cook, the motor 151 can be started as needed to dry the cooking accessories in the storage box 3 with low power consumption, so that the cooking device has cooking, storage and drying functions, and can be used for multiple purposes, thereby improving the utilization rate of the cooking device.

[0044] Furthermore, when heating device 16 heats food in cooking cavity 14, the high-temperature heat within cooking cavity 14 is conducted through inner pot 11 and cooking device body 1 to storage box 3. This conducted heat, which is waste heat inevitably generated during the cooking process and cannot be released, is used to help raise the ambient temperature within storage box 3, further accelerating the evaporation of residual moisture on cooking accessories and even providing a certain degree of sterilization. This solution not only utilizes the heat dissipating airflow but also the inevitable temperature rise of cooking device body 1, converting heat pollution into a drying aid while simultaneously reducing the temperature of cooking device body 1 and improving safety.

[0045] In this embodiment, the cooking device is configured as an oven. The heating device 16 includes a first heating element disposed at the top of the cooking cavity 14. Its motor 151 and first fan 152 are located at the rear of the cooking body 1. This reduces the height and space occupied by the cooking device, making it more suitable for cabinet placement or countertop placement. In other embodiments, the heating device includes a first heating element disposed at the top of the cooking cavity 14 and a second heating element disposed at the rear of the cooking cavity 14, thereby improving the heating efficiency of the cooking device.

[0046] When the heating device 16 heats the food in the cooking cavity 14, the outer surface temperature of the oven body 1 can reach 60-70°C. This medium-low temperature heat is just suitable for drying cooking accessories without causing deformation of plastic cooking accessories.

[0047] Example 2: The difference between this embodiment and embodiment 1 is that: Figure 2 As shown, a second fan 17 connected to a motor 151 is also provided in the cooking cavity 14 for driving the heat generated by the hot air device to circulate hot air; the air outlet 21 is connected to the cooking cavity 14 and / or the cold air cavity 15, and the motor 151 drives the first fan 152 and the second fan 17 to rotate so that the air flow in the cold air cavity 15 and / or the cooking cavity 14 enters the storage box 3 through the air outlet 21.

[0048] In this embodiment, the cooking device can be configured as an air fryer, wherein the heating device 16, motor 151, first fan 152, and second fan 17 are all located at the rear side of the body 1 to reduce the overall height of the cooking device. In other embodiments, the heating device 16, motor 151, first fan 152, and second fan 17 can also be located at the top of the body 1.

[0049] A second fan 17 connected to the same motor 151 is added to the cooking cavity 14, forming a dual air source system consisting of a first fan 152 and a second fan 17. The first fan 152 can be used to drive the heat dissipation airflow in the cold air cavity 15 into the storage box 3 for basic air drying, or the second fan 17 can be used to force the high-temperature hot air in the cooking cavity 14 into the storage box 3, and the cooking accessories can be directly dried using the high-speed circulating hot air unique to the air fryer. Its higher temperature significantly increases the water evaporation rate, and the drying speed far exceeds that of the cold air mode. In addition, the airflow from the cold air cavity 15 and the hot air from the cooking cavity 14 can be introduced at the same time to form a mixed cold and hot air flow, which can not only improve the drying efficiency but also prevent the plastic accessories from being deformed due to overheating.

[0050] As can be understood, heating device 16 heats the food, and second fan 17 blows the heat generated by heating device 16 into inner pot 11, heating the food. To ensure hot air circulation within cooking cavity 14, excess heat within cooking cavity 14 is discharged through air outlet 21. This solution recycles this waste heat, which is inevitably generated during the cooking process, and directs it into storage box 3. This not only dries the food but also effectively kills any bacteria remaining on the cooking accessories, achieving an integrated "storage-cleaning-sterilization-drying" system.

[0051] The second fan 17 and motor 151 that drive the hot air circulation and the first fan 152 for cold air heat dissipation are not specially designed for the drying function. They are absolutely necessary for equipment such as air fryers to realize their core cooking functions. Their energy consumption and equipment operating time are the inevitable costs paid for the cooking function. The present application fully reuses this power system that is running and must run. After the second fan 17 and the first fan 152 complete their primary tasks, they are discharged into the storage box 3. This is the most efficient recycling of energy resources.

[0052] It should be noted that while the air fryer's cooking chamber 14 can reach temperatures exceeding 200°C, the hot air indirectly introduced into the storage box 3 via the air duct is cooled to a safe 60-80°C. This ensures efficient drying and sterilization while completely avoiding the risk of burns and deformation of cooking accessories, demonstrating the safe and controllable use of high-temperature energy. Furthermore, the continuous circulation of hot air kills most common bacteria remaining on cooking accessories and softens and accelerates the volatilization of even minor oil and protein stains, achieving a deep, hygienic clean.

[0053] Specifically, combined Figure 3The storage box 3 includes a door 31 with a shelf 311. The machine body 1 is provided with a recess 2. The door 31 is hingedly mounted at the notch of the recess 2 via a rotating shaft. The air outlet 21 is located on the side wall opposite the notch of the recess 2. A handle 312 or a handle is provided on the end of the door 31, located away from the rotating shaft, to facilitate opening and closing the door 31. The door 31 and the embedded recess 2 together form a relatively closed cavity. Airflow from the cold air chamber 15 and / or cooking chamber 14 flows into the recess 2 through the air outlet 21, drying the cooking accessories stored on the shelf 311.

[0054] Built-in recesses 2 are located on the left, right, or top of the housing 1 for easy access. When closed, door 31 sits flush with the housing 1, adding no extra bulk. Compared to external storage boxes 3, this eliminates the risk of bumps and bumps, and is completely invisible, keeping the kitchen countertop tidy. Rack 311 can be flexibly adjusted in height to suit the size of cooking accessories, accommodating special-shaped items like forks and baking trays. Opening the door exposes all accessories, eliminating the need to search for them and improving space utilization.

[0055] In other embodiments, the door body 31 is set at the notch of the groove 2 through a detachable structure such as a snap, a slide rail, or a magnet, and can be easily disassembled to facilitate thorough cleaning of the entire storage space and solve the problem of sanitary dead corners.

[0056] Taking the magnetic structure as an example, a first magnet is set at each of the four corners of the bottom wall of groove 2, and a second magnet is set on the door body 31 to cooperate with the first magnet. Through the cooperation of the first and second magnets, the door body 31 can be adsorbed to the groove 2 of the body 1. Its symmetrical magnetic force distribution ensures that the door body 31 can automatically correct its position when approached at any angle, and the four corners form a planar constraint to avoid tilting caused by single-point magnetic attraction, ensuring the convenience and stability of installation. The top of the door body 31 is set with a top wall and the bottom is set with a bottom wall. The second magnet is set on the top and bottom walls of the door body 31.

[0057] Combine Figure 4 The bottom of the door 31 is provided with a bottom wall, which is provided with a drainage hole 32. A drainage space 33 is provided between the bottom wall of the door 31 and the groove 2, connecting the drainage hole 32 with the outside world. This allows residual moisture on the cooking accessories to drip downward to the bottom wall of the door 31 under the action of gravity and be discharged through the drainage hole 32 and the drainage space 33. This rapid drainage eliminates the hot bacterial breeding environment and provides a dual guarantee of airflow sterilization. At the same time, the discharged airflow creates a negative pressure in the drainage space 33. This negative pressure effect, combined with the positive pressure air supply of the first fan 152 and / or the second fan 17, significantly increases the air circulation speed and ventilation efficiency within the storage box 3, further improving the drying efficiency of the cooking accessories.

[0058] The leakage hole 32 is located at the lowest point of the bottom wall of the door body 31, and together with the leakage space 33 thereunder, forms an efficient liquid water diversion channel. The dripping water droplets will not accumulate at the bottom of the storage box 3, but will be quickly guided to the leakage space 33 and eventually discharged to the outside of the body 1. Even if the airflow is difficult to reach certain bottom areas due to obstruction of cooking accessories, the diversion channel can ensure that the liquid water in these areas is removed, making up for the possible deficiency of airflow drying.

[0059] Furthermore, rapid drainage prevents water stains from staying at the bottom of the storage box 3 for a long time to form ditches or stains, thereby reducing the frequency and difficulty of cleaning for users.

[0060] Combine Figure 2 A reflective cover 12 and a motor frame 13 are provided in the body 1. The cold air cavity 15 is formed by the reflective cover 12 and the motor frame 13. A ventilation space 18 connected to the air outlet 21 is formed between the inner tank 11 and the body 1. There is a gap between the motor frame 13 and the inner tank 11 to form a through hole 19 connecting the cold air cavity 15 and the ventilation space 18. A dedicated channel between the cold air cavity 15 and the ventilation space 18 is cleverly established to ensure that the cold air in the cold air cavity 15 can be efficiently and accurately guided to the ventilation space 18.

[0061] First fan 152 draws cool air from outside into cold air chamber 15, where it flows through through-hole 19 into ventilation space 18. The airflow in ventilation space 18 then enters storage box 3 through air outlet 21. This ensures that the cool air drawn in by first fan 152 is forcibly guided along its intended path to storage box 3, minimizing losses. This prevents unintended diffusion or short-circuiting of the cool air within the cooking appliance, maximizing airflow efficiency. Forced convection driven by first fan 152 continuously washes the surfaces of cooking accessories, quickly breaking the bonds between water molecules and the surfaces and dispelling evaporated water vapor. This results in drying efficiency far exceeding natural air drying, significantly reducing drying time.

[0062] In addition, the body 1 is provided with an air inlet connected to the cold air cavity 15. By directly introducing external cold air, the flow rate and temperature are relatively stable and are not affected by the high temperature, oil smoke or steam in the cooking cavity 14, providing a pure and reliable air source for air drying and avoiding secondary pollution to cooking accessories.

[0063] The cold air cavity 15 is a necessary space for heat dissipation, the ventilation space 18 is a necessary gap in the structure of the cooking equipment (for insulation, wiring or structural support), and the through hole 19 utilizes the natural assembly gap or design gap between the motor frame 13 and the inner pot 11, and utilizes the existing structure inside the cooking equipment as an air duct, converting the necessary or inherent physical space of the cooking equipment into a functional air duct. There is no need to open up a large amount of independent air duct space or build additional independent and complex pipelines, minimizing the addition of new hardware and space occupation, ensuring the compact structure of the equipment while reducing complexity and cost, and efficiently integrating and utilizing space resources and structural resources.

[0064] A plurality of air outlets 21 are provided, evenly distributed along the bottom wall of the recess 2. These evenly distributed air outlets 21 ensure that cold air can evenly cover cooking accessories of varying positions and shapes within the storage box 3. Whether the cooking accessories are placed in the center or at the edge of the rack 311, they all receive effective drying airflow. Furthermore, this even airflow distribution helps the airflow penetrate complex structures such as gaps between cooking accessories, the mesh of the grill, and the tines of the roasting fork, significantly reducing or even eliminating drying dead spots and improving the uniformity and reliability of the overall drying effect.

[0065] Efficient and uniform cold air can quickly remove residual moisture on the cooking accessories in the storage box 3, which greatly reduces the humidity of the internal environment of the storage box 3. The low temperature environment effectively inhibits the breeding of bacteria and mold growth, reduces the generation of odors caused by moisture, and significantly improves the long-term storage hygiene level and safety of cooking accessories.

[0066] Drying is achieved by using cool air from outside, rather than heated air from within the appliance. The temperature is typically 30-45°C, well below the temperatures at which materials like plastic and silicone flatten or age. This completely eliminates the risk of accessories deforming, melting, releasing harmful substances, or producing odors due to drying. It is suitable for cooking accessories made of various materials. When the cool air encounters damp, freshly washed accessories, it prevents condensation, preventing secondary wetting and potential corrosion of metal accessories.

[0067] Using outside air prevents cooking fumes and food odors that may remain inside the equipment from contaminating the cooking accessories, ensuring that the accessories are clean and odor-free.

[0068] In addition, when the heating device 16 heats the food in the cooking cavity 14, the high-temperature heat in the cooking cavity 14 is transferred to the ventilation space 18 and transferred to the storage box 3 through the evenly distributed air outlets 21, thereby reusing the waste heat generated during the cooking process. Although it is not as efficient as active air supply, it can help accelerate the evaporation of moisture and, to a certain extent, increase the temperature to the auxiliary sterilization range (possibly up to 50-60°C), further improving the drying efficiency of cooking accessories; the heat is partially dissipated in the ventilation space 18 and used for drying during the transfer process, reducing the heat conducted to the device body 1, helping to lower the touch temperature of the body 1, reducing the risk of burns, and improving user safety.

[0069] Example 3: The difference between this embodiment and the above embodiment is that: Figure 5 、 Figure 6 、 Figure 7 As shown, an air outlet channel 4 is also provided in the body 1, one end of the air outlet channel 4 is connected to the cold air cavity 15 and / or the cooking cavity 14, and the other end is connected to the air outlet 21. The air flow in the cold air cavity 15 and / or the cooking cavity 14 enters the storage box 3 through the air outlet channel 4 and the air outlet 21 to dry the cooking accessories on the storage rack 311.

[0070] The airflow from the cold air chamber 15 and / or cooking chamber 14 is recovered by the air outlet channel 4 and converted into high-value drying and sterilization power. There is no need to add an additional fan for the drying function or significantly increase the power consumption of the original fan, thus making full use of equipment resources.

[0071] Among them, the air outlet 21 is arranged at the top of the groove 2 and at the rear side, so that the cold air and / or hot air first enters the top of the storage box 3, and then sinks naturally under the action of gravity and wind pressure. The continuously supplied airflow forms a positive pressure in the storage box 3, pushing the airflow to diffuse toward the leakage hole 32, forming an airflow movement trajectory "from top to bottom, from back to front", which can effectively penetrate the gaps between the stacked cooking accessories. The airflow can directly flush the upper accessories, and the sinking airflow flows in the gaps between the accessories, drying the sides and contact surfaces of the middle accessories. The airflow finally reaches the bottom of the storage box 3, and cooperates with the leakage hole 32 at the bottom to ensure that the bottom and front accessories can also be effectively covered, and thoroughly cover the cooking accessories on each layer of the storage rack 311.

[0072] The three-dimensional circulation mode of "top and rear air intake - sinking - forward - bottom exhaust" greatly reduces or even eliminates drying dead corners formed by accessories blocking or being positioned close to the side / bottom, especially for cooking accessories that are densely, multi-layered, or placed in special shapes. It can increase the contact area between the airflow and the surface of the cooking accessories and enhance the uniformity of drying.

[0073] As a feasible implementation method, combined with Figure 5The motor frame 13 is provided with a cold air outlet 41 connected to the air outlet channel 4, and the cold air outlet 41 corresponds to the first fan 152, that is, the air outlet 21 is adjacent to the cold air outlet 41 of the cold air cavity 15 on the rear side of the body 1. The cold air no longer needs to pass through the through hole 19 and the ventilation space 18 formed by the gap between the motor frame 13 and the inner tank 11, but is directly injected into the air outlet channel 4 through the cold air outlet 41 on the motor frame 13, so that the cold air reaches the storage box 3 directly at a higher flow rate, and the evaporation speed of water is accelerated, especially for cooking accessories that are densely placed. The effect is more significant.

[0074] The cold air chamber 15 and the storage box 3 can be directly connected through the short-path air outlet channel 4, shortening the cold air transmission path, reducing turns, cross-sectional changes and path length, greatly reducing wind resistance, and significantly reducing the energy loss of the air flow during the transmission process; under the same power consumption of the first fan 152, a higher wind speed and a larger air volume can be delivered into the storage box 3, or when the same air volume / wind speed requirements are met, the energy consumption of the first fan 152 can be significantly reduced, and a higher wind speed means a stronger airflow flushing force and a faster surface moisture evaporation rate, especially for accessories that are densely placed or have complex structures, the drying effect is significantly improved.

[0075] By establishing a nearly direct air outlet channel 4, the mold manufacturing and assembly process is simplified, and the production cost is reduced.

[0076] The air outlet channel 4 completely avoids the heat radiation area of ​​the inner tank 11, ensuring that the delivered cold air maintains a truly low temperature state. The directly connected air outlet channel 4 isolates possible pollution sources such as oil, food residues, etc. inside the equipment, ensuring that the cold air blown to the cooking accessories is always clean, low-temperature, and odorless, avoiding secondary contamination of the cooking accessories.

[0077] Its cold air outlet 41 and air outlet channel 4 are not completely independent newly added structures. They adopt the original air outlet structure of the cooking equipment, and there is no need to re-develop the structure in the complex and compact interior, which minimizes the additional occupation of valuable space inside the equipment, avoids large-scale changes to the core structure or the addition of large independent air ducts for the drying function, and maintains the compactness and low cost of the equipment.

[0078] As another feasible implementation method, Figure 6The reflector 12 is provided with a hot air outlet 42 connected to the air outlet channel 4, and the hot air outlet 42 corresponds to the second fan 17. The air outlet 21 located on the rear side of the top of the groove 2 is adjacent to the hot air outlet 42 of the cooking cavity 14 on the body 1 and is directly connected to the air outlet 4 with a short path. The short straight path reduces the loss of heat during the transmission process. Combined with the hot air outlet 42 being located in the high temperature area of ​​the reflector 12 and the active suction of the second fan 17, it is ensured that the hot air introduced into the storage box 3 can still maintain an efficient sterilization temperature (about 80°C), further improving the drying efficiency of cooking accessories and effectively inhibiting bacterial growth and odor generation.

[0079] High-temperature hot air enters from the air outlet 21 at the top, naturally forming a temperature gradient with high temperature at the top and low temperature at the bottom. That is, the high-temperature layer at the top can melt the slight grease residue on the cooking accessories and sterilize them strongly. The medium-temperature layer can evaporate moisture efficiently. The low-temperature layer at the bottom can consolidate drying, absorb moisture, and protect heat-sensitive parts, thereby improving the drying efficiency of cooking accessories.

[0080] It should be noted that the hot air outlet 42 and the air outlet channel 4 are not completely independent new structures. They adopt the original air outlet structure of the cooking equipment, and there is no need to re-open the structure in the complex and compact interior, which minimizes the additional occupation of valuable space inside the equipment, avoids large-scale changes to the core structure for the drying function or the addition of large independent air ducts, and maintains the compactness and low cost of the equipment.

[0081] In this embodiment, a filter component is provided at the hot air outlet 42, the air outlet channel 4 or the air outlet 21, and the filter component can be configured to effectively intercept pollutants such as grease particles, food crumbs, dust, etc. generated during the cooking process to avoid secondary pollution to the cooking accessories.

[0082] As another feasible implementation method, Figure 7 A hot air outlet 42 communicating with the air outlet channel 4 is provided on the reflector 12, and a cold air outlet 41 communicating with the air outlet channel 4 is provided on the motor frame 13, so that the cold air in the cold air chamber 15 flows into the air outlet channel 4 through the cold air outlet 41, and the hot air in the cooking chamber 14 flows into the air outlet channel 4 through the hot air outlet 42. The cold air and the hot air are pre-mixed in the air outlet channel 4 to form a medium-temperature airflow of 60-70°C, and the medium-temperature airflow enters the storage box 3 to dry the cooking accessories in the storage box 3.

[0083] This temperature range can not only effectively kill bacteria, but is also significantly lower than the deformation threshold of common plastics and silicone (>100°C), completely preventing plastic cooking accessories such as baking trays and forks from softening and deforming due to overheating.

[0084] Cold air and hot air are pre-mixed in the air outlet duct 4. However, due to density, velocity, and mixing, they cannot instantly reach a completely uniform temperature. This results in a temperature gradient forming when the mixed air enters the storage box 3. The temperature is higher near the hot air outlet 42, and lower near the cold air outlet 41. The high temperature quickly evaporates a large amount of moisture from cooking accessories and achieves efficient sterilization. The low temperature helps absorb and remove water vapor evaporated from the high-temperature area, consolidating the drying process and preventing water vapor from recondensing in the relatively cool accessory area. This temperature gradient automatically adapts to the heat resistance requirements of different accessories or different parts of the same accessory without user intervention or precise accessory placement, providing safety.

[0085] Cold air and hot air usually have different flow rates and densities. When the two airflows interact and mix, complex vortices and turbulence are generated. The intensity and scale of these vortices and turbulence are far greater than the laminar flow or simple turbulence generated by a single cold or hot air flow. The enhanced turbulence has greater randomness and penetration, and can more effectively penetrate complex structures and dead corners such as the gaps between baking trays and between the tines of baking forks that are difficult to reach with traditional laminar flow or low-speed airflow, significantly reducing uneven drying. It can also destroy the static boundary layer on the surface of the accessory, allowing the airflow to impact the accessory surface more directly and more violently, greatly enhancing the heat and mass exchange (heat transfer and water vapor diffusion) between the airflow and the moist accessory surface, thereby improving the overall drying rate and helping to more quickly remove the evaporated water vapor from the accessory surface and diffuse it throughout the storage box 3 space, preventing local excessive humidity from affecting the evaporation rate.

[0086] The mixed airflow of cold air and hot air greatly increases the average temperature, and its drying speed is much faster than the pure cold air mode. It also reduces the temperature of the airflow in contact with heat-sensitive accessories. It can quickly absorb and take away any excess heat generated by direct blowing of hot air or local heat storage of accessories, preventing the temperature from rising out of control. Its safety is much better than the pure hot air mode.

[0087] In this embodiment, a filter component is provided at the hot air outlet 42, the air outlet channel 4 or the air outlet 21, and the filter component can be configured to effectively intercept pollutants such as grease particles, food crumbs, dust, etc. generated during the cooking process to avoid secondary pollution to the cooking accessories.

[0088] Example 4: The difference between this embodiment and the above embodiment is that: Figure 8 The storage box 3 includes a drawer 34 with a shelf 311. The drawer 34 opens toward the air outlet 21 on the housing 1. Slides are provided on the housing 1 on both sides of the air outlet 21. Guide rails 341 are provided on both sides of the drawer 34 to cooperate with the slides, allowing the drawer 34 to be inserted into the slides from below or above. In other embodiments, guide rails 341 are provided on the housing 1 on both sides of the air outlet 21, and slides are provided on both sides of the drawer 34 to cooperate with the guide rails 341.

[0089] Drawer 34 slides vertically from above or below along guide rails 341. Compared to side-opening door 31, this design eliminates the need for sideways space when the door 31 is opened, eliminating the need to reserve space for side openings. This makes it particularly suitable for confined kitchens. The entire drawer 34 can be fully withdrawn along the guide rails 341 for direct washing, eliminating the need for complex hinges or magnetic structures to retain stains. Furthermore, the guide rails 341 and the slideway provide seamless, easy-to-wipe cleanliness.

[0090] The drawer 34 is provided with a bottom wall at the bottom thereof, and a drainage hole 32 is provided on the bottom wall. The residual water in the storage box 3 flows directly to the outside of the machine body 1 through the drainage hole 32. Compared with drainage through the bottom wall of the door body 31, the drainage path of the drawer 34 is shorter.

[0091] In other embodiments, a groove 2 is provided on the body 1 , and the drawer 34 is provided at the notch of the groove 2 through a guide rail 341 sliding groove structure to further improve the connection stability of the drawer 34 .

[0092] Example 5: The difference between this embodiment and the above embodiment is that: Figure 9 The storage box 3 includes a door 31 with a shelf 311. The machine body 1 is provided with a groove 2. The door 31 is attached to the notch of the groove 2 via a detachable structure such as a rotating shaft, magnetism, or a snap. The air outlet 21 is provided on the side wall of the groove 2 or the door 31 near the motor 151. The motor frame 13 encloses the side walls of the groove 2 and the door 31, allowing heat dissipated in the cold air chamber 15 to directly enter the storage box 3 through the air outlet 21, drying the cooking accessories on the shelf 311.

[0093] The motor frame 13 completely encloses the sidewalls of the recess 2 or the door 31 containing the air outlet 21, forming a sealed, ultra-short air duct extension pointing into the interior of the storage box 3. This path is shorter than any independent air duct, with virtually no turns, cross-sectional changes, or length loss, minimizing airflow resistance. At the same fan power consumption, the airflow directly impacts the accessories at the highest speed and with the lowest loss, resulting in the highest drying kinetic energy and evaporation efficiency. This is particularly beneficial for the rapid removal of water film adhering to surfaces.

[0094] Moreover, the air outlet 21 faces the rear side of the accessories on the shelf 311, and the airflow does not need to diffuse over a long distance or change its main direction. Almost 100% of the airflow energy generated by the first fan 152 is used to flush the accessories without dissipation along the way, and the energy utilization rate reaches the highest value.

[0095] The storage box 3 is completely built into the outline of the body 1. When the door 31 is closed, it is completely flush with the surface of the body 1 without protruding any volume. This completely eliminates the occupation of precious kitchen countertop / cabinet space by traditional external storage boxes 3 or accessories placed arbitrarily. It is completely invisible visually, avoiding the risk of bumps and collisions, and keeping the kitchen extremely clean and beautiful.

[0096] Example 6: The difference between this embodiment and the above embodiment is that: Figure 10 The body 1 is provided with a U-shaped door frame 5 with an opening facing forward. The air outlet 21 is located on the inner wall of the body 1 in the area of ​​the door frame 5. The storage box 3 is inserted into the door frame 5 through the front opening, so that the door frame 5 and the storage box 3 form a relatively sealed cavity. The airflow in the cold air cavity 15 and / or the cooking cavity 14 enters the storage box 3 through the air outlet 21 to dry the cooking accessories.

[0097] It should be noted that the door frame 5 is located on the left or right side of the body 1, fully utilizing the space on the side of the device. Compared to being located on the top or rear, the side position allows the user to reach out and pull out the storage box 3 very naturally when standing in front of the device, which conforms to the ergonomic design and is convenient and intuitive to operate. In addition, the width of the side-mounted door frame 5 and the inserted storage box 3 is generally consistent with the depth of the device, which does not significantly increase the front projection area of ​​the device on the kitchen countertop, maintaining the device's compact appearance.

[0098] The U-shaped door frame 5, with its opening facing forward, has its inner wall (particularly the surface in contact with the storage box 3) aligned with the outer wall of the inserted storage box 3 to form a relatively sealed cavity. This cavity effectively confines the airflow from the air outlet 21 around the storage box 3, ensuring that the airflow primarily affects the cooking accessories within the storage box 3, maximizing airflow efficiency and minimizing leakage losses. The U-shaped structure provides precise insertion guidance and positioning for the storage box 3, limiting left-right and up-and-down movement. Once fully inserted, the air outlet 21 faces the air inlet area of ​​the storage box 3, ensuring smooth airflow. This provides greater stability and reliability than open or simple slot-type structures.

[0099] As a feasible embodiment, the storage box 3 includes a drawer 34 with a storage rack 311. The opening of the drawer 34 faces the air outlet 21 on the body 1. Guide rails 341 are provided on the upper and lower sides of the door frame 5. Slide grooves that cooperate with the guide rails 341 are provided on both sides of the drawer 34 to improve the connection stability between the drawer 34 and the door frame 5. In other embodiments, the guide rails 341 are provided on the upper and lower sides of the drawer 341, and slide grooves that cooperate with the guide rails 341 are provided on the upper and lower sides of the door frame 5.

[0100] A handle position 312 is provided on one side of the drawer 34 close to the front opening of the door frame 5 to facilitate the pulling out and installation of the drawer 34.

[0101] The drawer-style design offers one of the most intuitive storage and retrieval methods. Simply grasping the handle 312, the user can linearly pull out the entire storage space along the guide rail 341, allowing for easy access to all accessories without bending or reaching deep inside. When the drawer 34 is fully extended, its interior (including the shelves 311) is fully exposed, allowing users to easily access, store, and organize cooking accessories anywhere, especially those with irregular shapes or large items (such as roasting forks and large baking trays).

[0102] As another feasible embodiment, the storage box 3 includes a door body 31 provided with a storage rack 311, the door body 31 is provided with a bottom wall, and the door body 31 is arranged on the door frame 5 through a detachable structure such as a rotating shaft or magnetism, snap, pull, etc., and the door frame 5 and the door body 31 form a relatively closed cavity.

[0103] The door body 31 itself constitutes the wall of the storage box 3. Compared with the drawer 34, which requires additional sliding structure space, this design may have a larger internal effective volume and higher space utilization under the same external dimensions; and the overall structure is relatively simple, which can reduce manufacturing costs and failure points.

[0104] The bottom wall of the storage box 3 is provided with a drainage hole 32, and the residual water in the storage box 3 flows directly to the outside of the body 1 through the drainage hole 32, forming an efficient liquid water drainage system. It fundamentally solves the problem of water accumulation at the bottom when storing wet accessories, avoids the accumulation of water to breed bacteria, produce odor or contaminate accessories, and is a key measure to ensure hygiene.

[0105] Example 7: The difference between this embodiment and the above embodiment is that: Figure 11 and Figure 12 The storage box 3 includes a main body 35 and a door 31 that cooperates with the main body 35. The door 31 is provided with a storage rack 311. The main body 35 is provided with a ventilation hole 351 that communicates with the air outlet 21. The air in the cold air chamber 15 or cooking chamber 14 is discharged from the air outlet 21 and enters the storage box 3 through the ventilation hole 351, drying the cooking accessories on the storage rack 311.

[0106] The storage box 3 is separately arranged outside the body 1. The same storage box 3 can be adapted to different cooking devices such as ovens and air fryers, reducing purchase costs. The body 35 and the door 31 can be rotatably connected by a shaft, or can be connected by a detachable structure such as a buckle, a slide rail, or a magnet.

[0107] As a feasible implementation method, card slots are provided on both sides of the door body 31, and a card rib corresponding to the card slot is provided on the main body 35. The main body 35 is connected to the door body 31 through the corresponding structure of the card slot and the card rib, and is pushed and pulled from top to bottom to the bottom of the door body 31, and abuts against the bottom wall of the door body 31, thereby forming a relatively closed storage box 3 with the door body 31.

[0108] Among them, the body 1 and the storage box 3 are detachable, and the body 1 is connected to the door body 31 or the main body 35 by means of magnetism, sliding rails, etc., which facilitates the installation and disassembly of the storage box 3 and can make the ventilation holes 351 on the main body 35 correspond to and connect with the air outlet 21.

[0109] In other embodiments, the storage box 3 includes a main body 35 and a door body 31 cooperating with the main body 35, the door body 31 is provided with a storage rack 311, the main body 35 is provided with a ventilation hole 351 connected to the air outlet 21, a groove 2 is provided on the body 1, the storage box 3 is located in the groove 2, and the body 1 and the main body 35 or the door body 31 are provided with magnetic suction, sliding rails and other connecting structures to improve the connection stability of the storage box 3.

[0110] The lower portion of the main body 35 or door 31 is provided with a bottom wall with a drainage hole 32. A drainage space 33 is provided between the bottom wall of the storage box 3 and the recess 2 or the main body 1, connecting the drainage hole 32 to the outside. This allows residual moisture from the cooking accessories to drip downward under the action of gravity onto the bottom wall of the door 31 and be discharged through the drainage hole 32 and drainage space 33. This quickly drains away the hot bacterial breeding environment and provides a dual guarantee of airflow sterilization. At the same time, cool air can also be discharged through the drainage hole 32 and drainage space 33. The discharged cool air creates a negative pressure in the drainage space 33, enhancing air circulation and improving the drying efficiency of the cooking accessories.

[0111] 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 multifunctional cooking device comprising a body and an inner container located within the body, wherein the inner container divides the body into a cooking chamber located within the inner container and a cold air chamber located outside the inner container, wherein a motor and a first fan connected to the motor are provided in the cold air chamber, and a heating device is provided at least at the top of the cooking chamber, characterized in that: The machine body is provided with an air outlet, and a storage box for storing cooking accessories is provided on the outside of the machine body. The storage box is connected to the air outlet, and the motor drives the first fan to rotate so that the air in the cold air cavity enters the storage box through the air outlet to dry the cooking accessories inside.

2. The multifunctional cooking device according to claim 1, characterized in that: A second fan connected to a motor is provided in the cooking cavity, and the air outlet is connected to the cooking cavity and / or the cold air cavity. The motor drives the first fan and the second fan to rotate so that the air flow in the cold air cavity and / or the cooking cavity enters the storage box through the air outlet.

3. A multifunctional cooking device according to claim 1 or 2, characterized in that: The storage box comprises a door body with a storage rack, a groove is provided on the body, the door body is hinged or detachably provided at the notch of the groove, and the air outlet is provided on the side wall of the groove.

4. The multifunctional cooking device according to claim 1 or 2, characterized in that: The storage box includes a drawer with a shelf, the opening of the drawer faces the air outlet on the body, and a slide is provided on the body and on both sides of the air outlet. Guide rails are provided on both sides of the drawer to cooperate with the slide, so that the drawer can be inserted into the slide from below or above; Alternatively, guide rails are provided on the machine body and on both sides of the air outlet, and sliding grooves matching the guide rails are provided on both sides of the drawer.

5. The multifunctional cooking device according to claim 1 or 2, characterized in that: The machine body is provided with a U-shaped door frame with an opening facing forward, the air outlet is located on the inner wall of the machine body in the door frame area, and the storage box includes a drawer or door body with a shelf and is inserted into the door frame through the front opening.

6. The multifunctional cooking device according to claim 1 or 2, characterized in that: The storage box includes a main body and a door body matched with the main body, the door body is provided with a shelf, and the main body is provided with a ventilation hole connected to the air outlet; Alternatively, the storage box includes a main body and a door body that cooperates with the main body, the door body is provided with a storage rack, the main body is provided with a ventilation hole connected to the air outlet, the body is provided with a groove, the storage box is located in the groove, and the body and the main body or the door body are provided with a connecting structure.

7. The multifunctional cooking device according to claim 1 or 2, characterized in that: A reflective cover and a motor frame are provided in the machine body, a cold air cavity is formed by the reflective cover and the motor frame, a ventilation space connected to the air outlet is formed between the inner tank and the machine body, and a gap is provided between the motor frame and the inner tank to form a through hole connecting the cold air cavity and the ventilation space.

8. The multifunctional cooking device according to claim 1 or 2, characterized in that: An air outlet channel is also provided in the machine body, one end of the air outlet channel is communicated with the cold air cavity and / or the cooking cavity, and the other end is communicated with the air outlet.

9. The multifunctional cooking device according to claim 8, characterized in that: A filter assembly is provided in the ventilation hole, air outlet or air outlet channel.

10. The multifunctional cooking device according to claim 1 or 2, characterized in that: The bottom of the storage box is provided with a water leakage hole, and a water leakage space communicated with the outside is provided below the water leakage hole.

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