Control method, medium and equipment of integrated stove cooking equipment capable of being installed in embedded mode

Abstract

The invention belongs to the technical field of kitchen electric equipment, and particularly provides a control method of integrated stove cooking equipment capable of being installed in an embedded mode, a computer readable storage medium and computer equipment, and the equipment comprises a first cooling fan, a second cooling fan and a range hood; the control method comprises the following steps: enabling the first heat dissipation fan to operate according to a first heat dissipation operation parameter; selectively enabling the second heat dissipation fan to operate according to a second heat dissipation operation parameter; the extractor hood is made to operate according to the oil smoke suction operation parameters; wherein the determination mode of the cooking fume suction operation parameters comprises the following steps: determining the cooking fume suction operation parameters according to the obtained temperature of the cooking chamber and / or the cooking main body; and / or according to the first heat dissipation operation parameter and / or the second heat dissipation operation parameter and / or the obtained cooking range operation parameter of the cooking range, the cooking fume suction operation parameter is determined. With such a configuration, it is possible to ensure operational reliability of the integrated device.

Description

Technical Field

[0001] This application relates to the field of kitchen appliance technology, specifically to a control method, computer-readable storage medium, and computer device for an integrated cooktop that can be embedded in the wall. The steaming cooking unit, baking cooking unit, and cooktop unit are particularly suitable for fully or seamlessly integrated installation in spaces such as kitchens. Background Technology

[0002] Both steaming and baking are cooking methods with significant user demand. Steaming works by continuously supplying high-temperature steam to the food inside the oven, thus cooking the food purely through steaming. Baking works by continuously circulating hot air to the food inside the oven, thus cooking the food through hot air baking. Accordingly, the most basic kitchen appliances are: steam ovens for steaming and ovens for baking. With the increasing sophistication of kitchen appliances, combined steaming and baking (such as a tender baking mode) has emerged. This requires adding steam-generating components to the oven, such as evaporation trays, to provide steam (the cooking medium for steaming), along with corresponding steam delivery pipes and control logic. Because there is some overlap in the cooking medium (steam), steam ovens that combine steaming and baking functions (including baking and steam-baking) have appeared on the market. Furthermore, considering the limited kitchen space for cooking equipment, users have expressed a desire to install as many functional kitchen appliances as possible within a limited space. Therefore, integrated steam ovens can meet this demand. In addition, to accommodate the currently common built-in installation, there are also combination devices on the market such as steam ovens with grills and fryers, and combinations of steam ovens with gas stoves.

[0003] Taking a combination appliance such as a steam oven and a gas stove as an example, for a steam oven, the cooking media for steaming and baking are steam and hot airflow (which may also include steam), respectively. Therefore, there is an inevitable need for heat dissipation during the cooking process, such as dissipating heat from the door assembly (as steam and hot airflow radiate heat to the door assembly, raising its temperature, and considering the door assembly's proximity to the user, heat dissipation is necessary for safety). In addition, there are other structures and components within the cooking appliance that require heat dissipation, such as those located on the top, sides, etc. For these components, their reliability is affected by temperature (on the one hand, the components themselves are heat sources and will heat up due to prolonged operation; on the other hand, the heat radiation from steam and hot airflow to the top of the inner liner where the components are located also causes their temperature to rise). For a gas stove, the area near the cooktop is a heat radiation zone, and its components, which also require heat dissipation, are themselves heat-generating parts. Because cooking appliances have multiple functions, the amount of heat that needs to be dissipated increases. Because cooking equipment is highly integrated, various types of heat may overlap or interfere with each other. Therefore, there is considerable room for improvement in how to effectively dissipate heat from cooking equipment. Summary of the Invention

[0004] This application aims to solve at least part of the above-mentioned technical problems and / or at least part of the above-mentioned technical problems, specifically, how to improve the integration of an integrated stove cooking device with multiple functions as much as possible while dissipating heat.

[0005] In a first aspect, this application provides a control method for an embedded integrated stove cooking device, the device comprising: a cooking unit including a cooking body and a first heat dissipation part, the cooking body including at least one cooking chamber, the first heat dissipation part including a heat dissipation fan assembly, the heat dissipation fan assembly including a heat dissipation air box and a first heat dissipation fan disposed in the heat dissipation air box, the heat dissipation air box including an air outlet and at least one air inlet; a stove unit including a burner and a second heat dissipation part, the second heat dissipation part including a second heat dissipation fan; and a fume extraction unit including a fume extractor; the control method comprising: operating the first heat dissipation fan with a first heat dissipation operating parameter; selectively operating the second heat dissipation fan with a second heat dissipation operating parameter; and operating the fume extractor with a fume extraction operating parameter; wherein the fume extraction operating parameter is determined by: determining the fume extraction operating parameter based on the obtained temperature of the cooking chamber and / or the cooking body; and / or determining the fume extraction operating parameter based on the first heat dissipation operating parameter and / or the second heat dissipation operating parameter and / or the obtained burner operating parameter.

[0006] This configuration achieves integrated equipment, where cooking units such as steaming and baking, along with the cooktop unit, are more suitable for built-in installation. Furthermore, the integration is enhanced through the inclusion of a cooling fan assembly. Based on this, the cooling operation parameters of the two cooling fans are determined according to the heat dissipation requirements of the two units. Then, based on these parameters, the temperature of the cooking chamber and / or the main cooking unit, the fume extraction parameters of the range hood are determined. This ensures sufficient heat dissipation for the cooking / cooktop unit while promptly expelling the gas collected in the exhaust area through the range hood, maintaining the cleanliness of the space where the equipment is located (e.g., the kitchen).

[0007] The operating parameters of the stove, including the first heat dissipation operating parameters, the second heat dissipation operating parameters, and the fume extraction operating parameters, can each include one or more parameters. The types of parameters among the first heat dissipation operating parameters, the second heat dissipation operating parameters, and the fume extraction operating parameters can be the same or different. For example, the first / second heat dissipation operating parameters and the fume extraction operating parameters can include, but are not limited to, speed, power, duration, and the stop-start ratio during intermittent operation. The stove operating parameters can include the cooking method, the ingredients being cooked, the cooking time, and the heat level (e.g., for the same ingredient A, there will be a clear difference between stir-frying and stewing; even within stir-frying, there may be a clear difference between ingredient A and ingredient B; etc.).

[0008] It should be noted that the situations before and after "and / or" can be understood as follows: logically, the range hood's fume extraction operating parameters can be determined using the "and / or" method; alternatively, it can be understood as selecting the parameters that should actually be included in the logic based on the actual operating unit. The range hood's fume extraction operating parameters are determined by acquiring some or all of the data. For example, when only the cooktop unit is operating, the temperature inside the first / second cooking chamber is logically meaningless; in this case, the range hood's operating parameters can be determined using the cooktop's operating parameters.

[0009] Furthermore, based on the determination of the correlation between parameters, those skilled in the art can determine, according to actual needs, how to determine a parameter that is a dependent variable based on one or more parameters that are independent variables. For example, it can be determined by simple methods such as y = ax + b, data fitting, or by incorporating experimental data / empirical analysis. That is, under the condition that the trend is determined, any reasonable y = f(x) can be determined according to actual needs.

[0010] In one possible implementation of the control method for the aforementioned embeddable integrated stove cooking device, the stove unit includes a stove shell, and an exhaust area is provided on or near the stove shell. The phrase "operating the first cooling fan at a first cooling operating parameter" includes: when the stove unit is in operation, operating the first cooling operating parameter so that: the operation of the first cooling fan promotes the exhaust of air from the second cooling fan to the exhaust area.

[0011] This configuration allows for the use of two cooling fans to ensure effective heat dissipation of the cooktop unit.

[0012] Specifically, the exhaust area effectively removes heat-carrying gases from the cooking unit and the cooktop unit, ensuring the heat dissipation performance of the integrated cooking equipment. Furthermore, because the exhaust paths intersect somewhat in the downstream sections of the two units, the integration of the heat-carrying gas exhaust paths is improved to a certain extent. At least a portion of the gases that converge in and are exhausted from the exhaust area can be discharged into the external environment via a range hood. Here, the external environment can be understood as the gases exhausted from the kitchen space being further discharged into the outdoor space via a range hood located in the cooktop unit.

[0013] In one possible implementation of the control method for the aforementioned embedded integrated stove cooking device, the stove shell includes a cooktop surface, and the exhaust area is disposed on the cooktop surface.

[0014] This configuration demonstrates a possible way for the exhaust area to function as the heat dissipation unit of the cooktop. For example, the exhaust area can be positioned away from the operator on the cooktop surface to ensure the safety of the device. Exemplary locations include the rear center, the rear near a corner, the sides, or the front where the operator may not easily access the appliance.

[0015] In one possible implementation of the control method for the aforementioned embeddable integrated stove cooking equipment, the first heat dissipation section includes a first heat dissipation duct, and the at least one air inlet includes a first air inlet and a second air inlet. The control method includes: operating the range hood with the fume extraction operating parameters such that: gas in the first heat dissipation duct reaches the heat dissipation box via the first air inlet and is discharged to the exhaust area via the air outlet; and / or gas in the installation space of the cooking body reaches the heat dissipation box via the second air inlet and is discharged to the exhaust area via the air outlet.

[0016] This configuration allows for the collection and centralized exhaust of gas from the first / second air inlets via a single first cooling fan assembly, improving the integration of the cooking equipment. Specifically, the first / second air inlets collect and exhaust heat dissipation media from different locations within the cooking unit, effectively cooling related connecting structures, components, and other parts. It should be noted that the first / second air inlets here refer to the first / second heat dissipation air inlets in the specific embodiment.

[0017] It should be noted that the installation space of the cooking body here should be understood as follows: the cooking body includes an outer shell, and an installation space is formed inside the shell. The installation space contains an inner liner that forms the cooking chamber, as well as related structures such as the first heat dissipation duct, components, and heat dissipation fan assembly located outside it. There is a certain margin between the installation space and these structures housed within it. The second air inlet is mainly used to meet the heat dissipation needs of the surface of the structures housed within it and the parts near the surface, such as the installation space on the side or bottom.

[0018] In one possible implementation, the cooking body includes a door assembly disposed in the cooking chamber, and the first heat dissipation duct includes an air inlet side, through which heat from the door assembly can enter the first heat dissipation duct.

[0019] This configuration allows for a certain degree of cooling of the door components through the first heat dissipation duct.

[0020] It is understood that those skilled in the art can determine, based on actual needs, how to enable heat from the door assembly to enter the first heat dissipation duct via the air inlet side, such as by placing the air inlet side near the door assembly or aligning the air inlet side with the heat dissipation vents on the door assembly to at least a certain extent.

[0021] In one possible implementation, the cooking chambers include a plurality of chambers arranged along the width direction, with the air inlet side of the first heat dissipation duct located near the door assembly corresponding to one of the cooking chambers, and the air outlet side of the first heat dissipation duct located at the cooking body corresponding to the other cooking chambers.

[0022] This configuration allows for a longer airflow path in the first heat dissipation duct, thereby enabling more comprehensive and efficient heat dissipation for the area / component to be cooled.

[0023] In one possible implementation of the control method for the aforementioned embeddable integrated stove cooking equipment, the at least one air inlet includes a third air inlet, and the control method includes: operating the range hood with the fume extraction operating parameters so that: the gas in the cooking chamber reaches the heat dissipation box via the third air inlet and is discharged to the exhaust area via the air outlet.

[0024] This configuration allows for the collection and further exhaust of gases from the cooking chamber via a third air inlet, thus ensuring the reliability of the cooking equipment. It should be noted that the third air inlet corresponds to the air intake connection structure in the specific embodiment.

[0025] In one possible implementation, the cooking chambers include a plurality of chambers arranged along the width direction, and the third air inlets include a plurality of chambers corresponding to the plurality of cooking chambers, wherein the cooking media in the plurality of cooking chambers can enter the heat dissipation box through the respective third air inlets.

[0026] It is understood that those skilled in the art can determine the switching method of the connection state between the third air inlet and the heat dissipation box and the structure on which it depends based on actual needs. This may include, but is not limited to: configuring a pressure relief valve at the third air inlet, which opens and discharges some cooking medium when the pressure in the cooking chamber reaches a certain value; or configuring a rotatable or retractable sealing structure at the third air inlet, which, when pressure detection components such as additional pressure sensors detect that the pressure in the cooking chamber reaches a certain value, moves the sealing structure to connect the third air inlet with the heat dissipation box, thus allowing some cooking medium to be discharged.

[0027] In one possible implementation of the control method for the aforementioned embeddable integrated stove cooking equipment, the heat dissipation box includes a first heat dissipation chamber and a second heat dissipation chamber that are interconnected, wherein the first air inlet and the second air inlet are respectively disposed at positions on the heat dissipation box corresponding to the first heat dissipation chamber and the second heat dissipation chamber; accordingly, "operating the range hood with the fume extraction operating parameters such that: gas in the first heat dissipation duct reaches the heat dissipation box via the first air inlet and is discharged to the exhaust area via the air outlet; and / or gas in the installation space of the cooking body reaches the heat dissipation box via the second air inlet and is discharged to the exhaust area via the air outlet" includes: operating the range hood with the fume extraction operating parameters such that: gas in the first heat dissipation duct reaches the first heat dissipation chamber via the first air inlet and is discharged to the exhaust area via the air outlet; gas in the installation space of the cooking body reaches the second heat dissipation chamber via the second air inlet and is discharged to the exhaust area via the air outlet.

[0028] This configuration allows for effective heat dissipation of the equipment through a combination of dual air inlets and dual negative pressure chambers. For example, the air outlet is directly connected to the first heat dissipation chamber and / or the second heat dissipation chamber.

[0029] In one possible implementation of the control method for the aforementioned embeddable integrated stove cooking device, at least a portion of the heat dissipation fan assembly is disposed on the side of the cooking body; and / or the cooking body includes an evaporation section capable of discharging steam to the at least one cooking chamber, at least a portion of the evaporation section being disposed on the side of the cooking body.

[0030] With this configuration, by placing the heat dissipation fan assembly and / or evaporator on the side of the cooking body, the integration of the cooking equipment along the height direction can be improved, thus reducing the height of the equipment and / or increasing the volume of the cooking chamber from the height direction.

[0031] It is understood that those skilled in the art can determine the structural form of the cooling fan assembly and / or evaporator, specifically which side it is located on, and which part of it is located on the side of the device, according to actual needs. For example, the cooling fan assembly includes two parts, which are respectively located on the same side or different sides of the cooking body.

[0032] In one possible implementation of the control method for the aforementioned embeddable integrated stove cooking device, the first heat dissipation operating parameter and / or the second heat dissipation operating parameter and / or the fume extraction operating parameter include rotation speed; and / or the stove operating parameter includes one or more of the properties of the food to be cooked, the cooking method of the food, the cooking time of the food, and the heat level when cooking the food.

[0033] This configuration provides the possible forms of the operating parameters.

[0034] In a second aspect, this application provides a computer-readable storage medium including a memory adapted to store a plurality of program codes adapted to be loaded and executed by a processor to perform the control method of the embeddable integrated stove cooking device described in any of the preceding claims.

[0035] It is understood that the computer-readable storage medium has all the technical effects of the control method of the embedded-mount integrated stove cooking device described in any of the foregoing, which will not be repeated here.

[0036] Those skilled in the art will understand that all or part of the processes in the control method for the embeddable integrated stove cooking device of this application can be implemented by a computer program instructing related hardware. The computer program can be stored in a computer-readable storage medium, and when executed by a processor, it can implement the steps of the various method embodiments described above. The computer program includes computer program code, which includes, but is not limited to, program code for executing the control method for the embeddable integrated stove cooking device described above. For ease of explanation, only the parts relevant to this application are shown. The computer program code can be in the form of source code, object code, executable file, or some intermediate form. The computer-readable storage medium can include: any entity or device capable of carrying the computer program code, a medium, a USB flash drive, a portable hard drive, a magnetic disk, an optical disk, a computer memory, a read-only memory, a random access memory, an electrical carrier signal, a telecommunication signal, and a software distribution medium, etc. It should be noted that the content contained in the computer-readable storage medium can be appropriately added or removed according to the requirements of legislation and patent practice in the jurisdiction. For example, in some jurisdictions, according to legislation and patent practice, the computer-readable storage medium does not include electrical carrier signals and telecommunication signals.

[0037] In a third aspect, this application provides a computer device including a memory and a processor, the memory being adapted to store a plurality of program codes, characterized in that the program codes are adapted to be loaded and run by the processor to perform the control method of the embeddable integrated stove cooking device described in any of the preceding claims.

[0038] It is understood that this device possesses all the technical effects of the control method for the embedded integrated stove cooking equipment described in any of the foregoing claims, and will not be elaborated further here. This device can be a computer-controlled device comprising various electronic devices. Attached Figure Description

[0039] The cooking equipment of this application will be described below with reference to the accompanying drawings and in conjunction with the integrated cooking equipment, which is a combination of a steam oven (including a steam cooking unit and a baking cooking unit) and a cooktop unit (such as a cooktop-steam-oven integrated appliance, or an integrated fully-built / fused-in-place cooktop-steam-oven integrated appliance). In the accompanying drawings:

[0040] Figure 1 This application illustrates the structure of an embedded integrated stove cooking device according to one embodiment. Figure 1 ;

[0041] Figure 2 This application illustrates the structure of an embedded integrated stove cooking device according to one embodiment. Figure 2The cooktop and the cooktop mounted on it of the (first and second) door components and the cooktop unit have been removed from the figure.

[0042] Figure 3 This application illustrates the structure of an embedded integrated stove cooking device according to one embodiment. Figure 3 The first door assembly and the stove surface of the stove unit, as well as the stove set on it, have been removed from the figure.

[0043] Figure 4 This application illustrates the structure of an embedded integrated stove cooking device according to one embodiment. Figure 4 The cooktop and the cooktop on it have been removed from the image, and the back cover, including the top cover, is shown in an exploded view.

[0044] Figure 5 This application illustrates the structure of an embedded integrated stove cooking device according to one embodiment. Figure 5 The cooktop unit and back cover have been removed from the image.

[0045] Figure 6 This illustration shows a partial structural diagram of an embedded, integrated cooktop cooking device according to an embodiment of this application. Figure 6 The figure mainly shows the first heat dissipation part;

[0046] Figure 7 This illustration shows a partial structural diagram of an embedded, integrated cooktop cooking device according to an embodiment of this application. Figure 7 The stove section has been removed from the image, and the first heat dissipation section is shown in an exploded manner.

[0047] Figure 8 This illustration shows the structure of the main body of the heat dissipation fan box in an integrated stove cooking device that can be embedded and installed according to an embodiment of this application. Figure 1 (Front side facing the first cooking chamber), the first cover on the front side has been removed and the internal structure of the heat dissipation box is shown in the figure;

[0048] Figure 9 This illustration shows the structure of the main body of the heat dissipation fan box in an integrated stove cooking device that can be embedded and installed according to an embodiment of this application. Figure 2 (Rear side) The second cover on the rear side has been removed and the internal structure of the heat dissipation box is shown in the figure;

[0049] Figure 10 An exploded view of the heat dissipation box of an embedded integrated stove cooking device according to an embodiment of this application is shown. The figure shows the heat dissipation box, the front cover, and the rear cover.

[0050] Figure 11This application shows a cross-sectional view of the heat dissipation fan box of an embedded integrated stove cooking device according to one embodiment of the present application. Figure 1 The figure shows the first heat dissipation chamber and the second heat dissipation chamber;

[0051] Figure 12 This application shows a cross-sectional schematic diagram of a heat dissipation fan assembly of an embeddable integrated cooktop cooking device according to an embodiment of the present application. Figure 2 The cross-sectional view in the figure shows the installation position of the first heat dissipation air inlet and the first fan;

[0052] Figure 13 This application shows a cross-sectional schematic diagram of a heat dissipation fan assembly of an embeddable integrated cooktop cooking device according to an embodiment of the present application. Figure 3 The cross-sectional view in the figure shows the first heat dissipation outlet and the structure of the air box body near the heat dissipation outlet;

[0053] Figure 14 This diagram illustrates the principle of the first heat dissipation section of an embedded integrated stove cooking device according to an embodiment of this application.

[0054] Figure 15 This diagram illustrates the principle of the second heat dissipation section of an embedded integrated stove cooking device according to an embodiment of this application.

[0055] List of reference numerals in the attached diagram:

[0056] 100. Steam oven / grill combo;

[0057] 1. Main cooking ingredients;

[0058] 11. First cooking chamber; 12. Second cooking chamber;

[0059] 14. Back cover; 141. Back panel; 142. Side panel;

[0060] 151. First door assembly; 152. Second door assembly;

[0061] 16. Electronic control board;

[0062] 2. Steaming function cooking unit (first cooking unit);

[0063] 3. Baking function cooking unit (second cooking unit);

[0064] 31. Fan cover assembly;

[0065] 311. Centrifugal fan; 312. Fan cover;

[0066] 4. Steam section;

[0067] 41. Steam generating device; 411. Support frame;

[0068] 42. Water pump;

[0069] 431. First steam outlet; 432. Second steam outlet;

[0070] 44. Water collection box;

[0071] 5. First heat dissipation section;

[0072] 51. First heat dissipation air duct; 511. First air inlet side; 512. First air outlet side;

[0073] 52. Cooling fan assembly;

[0074] 521. Cooling fan box;

[0075] 5211. Main body of the bellows; 5212. First cover (front cover); 5213. Second cover (rear cover); 5214. First heat dissipation chamber; 5215. Second heat dissipation chamber; 5216. First heat dissipation air inlet; 5217. Second heat dissipation air inlet; 5218. Heat dissipation air outlet; 5219. Heat dissipation air outlet guiding structure;

[0076] 52111, First air intake connection structure; 52112, Second air intake connection structure; 52113, Drainage structure; 52114, First drainage structure; 52115, Second drainage structure;

[0077] 522. First cooling fan;

[0078] 200. Cooktop unit;

[0079] 6. Stove casing; 61. Exhaust area; 62. Exhaust connection structure;

[0080] 7. Stove;

[0081] 8. Second heat dissipation section;

[0082] 81. Second heat dissipation air duct; 82. Second heat dissipation fan. Detailed Implementation

[0083] Preferred embodiments of this application are described below with reference to the accompanying drawings. Those skilled in the art should understand that these embodiments are merely for explaining the technical principles of this application and are not intended to limit the scope of protection of this application. For example, although this embodiment is described in conjunction with a steam oven that includes steaming and baking functions (including hot air baking and steam baking) and a cooktop assembly (as in this example, the cooktop assembly includes two cooktop units) positioned above the dual-cavity steam oven, and the steam oven has a dual-cavity structure, this is not intended to limit the scope of protection of this application. Without departing from the principles of this application, those skilled in the art can apply this application to other application scenarios, such as steam oven-fryer, steam oven, etc. Furthermore, the dual-cavity structure of the integrated cooking equipment, including a steaming cavity and a baking cavity, is only an exemplary description. Those skilled in the art can adjust the relative position between the two cavities (e.g., left-right, up-down, etc.) and can flexibly arrange the number and functions of the cavities, such as cavities including one steaming cavity, one baking cavity, one steam baking cavity, one steaming cavity, two baking cavities, etc.

[0084] It should be noted that in the description of this application, terms such as "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," indicating directions or positional relationships, are based on the directions or positional relationships shown in the accompanying drawings. These are used merely for ease of description and do not indicate or imply that the device or element must have a specific orientation, or be constructed and operated in a specific orientation; therefore, they should not be construed as limitations on this application. Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0085] Furthermore, it should be noted that, in the description of this application, unless otherwise expressly specified and limited, the terms "installation," "setup," and "connection" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a direct connection, an indirect connection through an intermediate medium, or a connection within two components. Those skilled in the art can understand the specific meaning of the above terms in this application according to the specific circumstances.

[0086] Furthermore, to better illustrate this application, numerous specific details are provided in the following detailed embodiments. Those skilled in the art should understand that this application can still be implemented without certain specific details. In some examples, the principles of gas stoves and other cooktops familiar to those skilled in the art, as well as steaming / baking functions, are not described in detail in order to highlight the main points of this application.

[0087] The following will refer to the appendix. Figures 1 to 15 The integrated cooking device of this application is described in at least a portion thereof.

[0088] If a steam oven's dual cavities are designed for independent steaming and baking, then both the first cooking cavity (corresponding to the steaming function) and the second cooking cavity (corresponding to the baking function) require steam generating devices such as evaporation trays. Adding an evaporation tray to the second cooking cavity increases the equipment's cost and, to some extent, the complexity of the water circuits related to steam supply. Furthermore, due to the limited water capacity of the evaporation trays and the influence of their heating principle and water replenishment logic, problems inevitably arise during operation, such as yellowing due to dry burning, water overflow due to excessive water replenishment, and scale buildup in the evaporation trays. In such cases, repairs to both systems within the dual cavities are required, increasing maintenance costs. Additionally, the configuration of two evaporation trays and corresponding piping also increases the overall size of the steam oven. Therefore, in this application, the first and second cooking chambers are first equipped with the same steam generating device (such as a steam generator), that is, the same steam generating device serves as the steam source for both chambers. Based on this, corresponding pipelines and logic are configured for both chambers to achieve evaporation supply for both chambers. However, there is still some room for improvement in aspects such as the steam pipelines.

[0089] In one possible implementation, the integrated cooking appliance mainly includes a steam oven 100 and a cooktop unit 200. The cooktop unit 200 is positioned above the steam oven 100, and can be installed in the kitchen using a recessed installation method. This effectively saves installation space and better integrates with the kitchen's decorative style and ambiance. For example, a fully recessed installation is adopted, meaning the cooktop surface of the cooktop unit is roughly flush with other parts (countertops), while the steam oven is located in the cabinet below. The steam oven mainly includes a cooking body 1, a first cooking unit corresponding to the steaming function (e.g., a steam cooking unit 2), a second cooking unit corresponding to the baking function (including pure baking and baking with steaming involved) (e.g., a baking cooking unit 3), and a steam unit 4 that simultaneously supplies steam as the cooking medium to both the first and second cooking units. In this example, the cooking body has two cooking chambers for holding the food to be cooked. That is, in this example, the steam oven has a dual-chamber structure. For example, the cooking body 1 includes two inner pots corresponding to the first cooking unit and the second cooking unit. The two inner pots respectively form a first cooking chamber 11 and a second cooking chamber 12 corresponding to the first cooking unit and the second cooking unit. For example, a shelf can be provided inside the inner pot, so that the food to be cooked can be placed directly on the shelf or placed on a container (such as a plate) placed on the shelf. Alternatively, a shelf structure such as a recessed structure or a rotatable plate can be provided on the inner bottom of the inner pot, so that the food to be cooked can be placed directly on the shelf structure or, after placing the food to be cooked in a container, the bottom of the container can be placed in the position corresponding to the shelf structure. Since the steaming and baking functions are closely related to the temperature of the cooking medium, heating elements such as heating tubes can be installed on the inner top, inner side, and inner bottom of the inner pot. This allows for primary or auxiliary / supplementary heating of the cooking medium (hot airflow circulating in the second cooking chamber and / or steam permeating the first / second cooking chamber) when needed.

[0090] In one possible implementation, the steam unit 4 mainly includes a steam generating device 41 and a first steam pipe and a second steam pipe communicating with the first and second cooking chambers. The steam generating device can be a steam pan, a steam generator, etc. The steam generator is mounted on the back of the cooking body (the mounting space of the cooking body is close to the first cooking chamber) via a mounting structure such as a bracket 411 (e.g., a Z-shaped bracket). The steam generating device mainly includes a steam generating device body and a water storage container (e.g., a clean water box). The steam generating device body forms a steam generating chamber and is equipped with steam generating heating components such as heating pipes. The clean water box is mainly used to supply water (steam generating agent) to the steam generating chamber to generate steam, such as by pumping water into the steam generating chamber via a water pump 42. The water in the steam generating chamber is heated by the heating pipes to generate steam as the cooking medium. The steam piping is mainly used to distribute the generated steam to the first cooking chamber and / or the second cooking chamber, so that: the first cooking chamber, where the food to be cooked is located, is filled with steam, and based on this, the food to be cooked can be cooked by pure steaming through a corresponding control program; and / or steam is added to the second cooking chamber, and based on this, the food to be cooked can be cooked by steam baking or other methods through a corresponding control program. The first steam outlet 431 corresponds to the first evaporation pipe and the second steam outlet 432 corresponds to the second evaporation pipe, and the two steam outlets are positioned as close as possible to the side walls of the cooking body to minimize the probability of steam turbulence occurring between different operating modes.

[0091] In one possible implementation, the steam unit 4 includes a water collection box 44, which is mainly used to collect water accumulated during the cooking process, high-humidity steam in the first cooking chamber, high-temperature and high-humidity gas in the second cooking chamber, and condensate as described below. A drain pump can be configured for the collection box, allowing the collected water to be discharged into a wastewater box, which can be part of the entire unit. The wastewater box can be cleaned and the water emptied periodically. In this example, the water collection box 44 is installed on the lower layer of the Z-shaped bracket, and the steam generator is installed on the upper layer of the Z-shaped bracket. Obviously, those skilled in the art can choose the specific form of the installation structure according to actual needs, such as installing both on two separate structures.

[0092] In this example, a chamber is provided at the bottom of the cooking body, and both the fresh water box and the wastewater box are housed in the chamber at the bottom of the cooking body.

[0093] Based on the cooling fan assembly described below, in addition to the first cooling duct at the top, a vertical cooling duct is also constructed on the back side of the cooking body (the area between the back areas of the two cooking units and the back of the cooking body shell). Compared to the second cooking unit, since the back of the first cooking unit has relatively lower heat, the steam generator and components requiring heat dissipation, such as the electronic control board 16, can be placed on the back side of the cooking body near the first cooking unit. Furthermore, the main body, front cover, and rear cover of the cooling fan box can be made of plastic parts with certain temperature resistance requirements, and the manufacturing process of the cooling fan assembly can be simplified by injection molding.

[0094] In this example, the control board is located below the cooling fan assembly and on the back, away from the side corresponding to the grill cooking unit (along the width direction). The steam generator is located below the cooling fan assembly and near the grill cooking unit (because it needs to supply steam to the grill cooking unit simultaneously). The water collection box is generally located below the control board, and the water pump is generally located below the steam generator. The cooking body has two chambers located below the water collection box and the steam generator, each containing a wastewater box and a clean water box, respectively. Obviously, those skilled in the art can appropriately adjust the placement of the components and their relative positions, such as integrating the steam generator, water collection box, and water pump in other ways, or placing a portion of the control board at the top.

[0095] In one possible implementation, the baking function cooking unit 3 typically includes a fan shroud assembly 31, which is primarily used to provide circulating hot airflow into the second cooking chamber 12. The fan shroud assembly mainly includes a centrifugal fan 311 or other fan (which may be called a temperature equalizer) and heating components such as a heating coil. The temperature equalizer is mainly used to keep the temperature of the hot airflow within the second cooking chamber as low as possible and uniform. To reduce the operating temperature of the temperature equalizer, an insulation structure such as thermal insulation cotton can be installed between the temperature equalizer and the second cooking chamber to effectively prevent continuous heat radiation from the second cooking chamber onto the area of ​​the temperature equalizer. In this example, the fan shroud assembly includes a fan shroud 312, and the cooking body 1 includes a back panel. In this example, the cooking body 1 includes a back cover shell 14, which includes a back panel 141 and two side panels 142 extending forward from both sides of the back panel. A hot air chamber is formed between the back panel 141 and the fan shroud. A centrifugal fan is installed in the hot air chamber. Heating components such as heating coils can be installed in the hot air chamber or in other locations near the hot air chamber. Taking a heating coil as an example, the heating coil can be installed in the hot air chamber, and the centrifugal fan can be installed within the area enclosed by the heating coil.

[0096] Obviously, those skilled in the art can determine the structural form of the fan cover / back panel, its position relative to the cooking body, and the connection method between the two according to actual needs. For example, the back panel may be a separate structure. In this example, the aforementioned back panel is located on the side of the cooking body furthest from the user (e.g., the rear side). Obviously, besides the rear side, the back panel can also be located on other sides (e.g., the left or right side). The fan cover and back panel can be connected to each other by snap-fit, screw-fit, welding, etc., or they can be integrally formed.

[0097] Furthermore, the combination of the back panel and the fan shroud is merely an exemplary description of the formation of a hot air chamber. Those skilled in the art can determine the specific form of the hot air chamber according to actual needs. For example, the fan shroud may be provided with a constraint structure that allows the aforementioned centrifugal fan to be installed in and removed from the hot air chamber. This constraint structure may include several limiting pieces arranged circumferentially within the hot air chamber that can pivot relative to the fan shroud. In this way, it can be considered that the fan shroud and the constraint structure form the hot air chamber, or that the back panel and the fan shroud with the added constraint structure form the hot air chamber.

[0098] It should be noted that the hot air chamber mentioned here is not necessarily a complete chamber, but rather should be understood as a mounting location for accommodating the centrifugal fan and heating coil. Therefore, those skilled in the art can determine the structural form and communication configuration of the hot air chamber according to actual needs. For example, the centrifugal fan and heating coil can be placed in the same chamber or in two separate connected chambers. The hot air chamber can communicate with the second cooking chamber through multiple connecting holes, or it can communicate with the second cooking chamber by making a certain part of it an open structure.

[0099] For example, the fan shroud has a return air vent near the centrifugal fan, and the fan shroud also has an air supply vent, which is positioned roughly around or partially around the return air vent. The centrifugal fan includes a motor and a fan; the motor drives the fan to rotate facing the return air vent, and the fan's rotation draws air from the inner chamber through the return air vent into the hot air chamber. In this example, the heating coil is positioned within the hot air chamber corresponding to the return air vent, and the fan is positioned within the area enclosed by the heating coil. Thus, under the action of the fan, the air from the inner chamber is drawn into the hot air chamber through the return air vent, heated by the heating coil, and transformed into a hot airflow carrying heat, serving as the cooking medium. The fan then propels this hot airflow towards the outer air supply vent and back into the inner chamber. This cycle continuously delivers hot air to the surface of the food to be cooked, allowing the food to be cooked using a hot air roasting method according to the corresponding control program.

[0100] In one possible implementation, the cooking body 1 is provided with an openable (e.g., pivotally open vertically / horizontally) door assembly on the side near the user's operation (e.g., the side facing the user, which can usually be called the front side). For example, each of the two inner pots may be equipped with a door assembly, the two inner pots may share a door assembly (e.g., the door assembly may be a rigid structure or may include two relatively movable door parts), or after each of the two inner pots is equipped with a door assembly, an additional door assembly shared by both (two layers of doors) may be added. In this example, the door assembly includes a first door assembly 151 and a second door assembly 152 corresponding to the steaming cooking unit and the baking cooking unit, respectively.

[0101] In general, to ensure the performance of integrated cooking equipment, the working environment of the door, power board, and temperature-sensitive electrical components (such as those located on the top or back of the cooking unit) needs to be within a certain temperature range. Combining steaming, baking, and cooktop units can generate more heat within a limited space. This necessitates more effective heat dissipation for the integrated cooking equipment. While integrated steaming and baking units can better meet user needs—for example, allowing simultaneous steaming and baking using dual-cavity operation—the fact that different functional units all involve heat sources during operation can lead to cross-contamination and overlapping of heat sources, potentially causing poor heat dissipation.

[0102] In one possible implementation, the integrated cooking device includes a first heat dissipation part 5 disposed in the steam oven. The first heat dissipation part includes a first heat dissipation duct 51 and a heat dissipation fan assembly 52. ​​In this example, the first heat dissipation duct is disposed at the top of the cooking body. The heat dissipation fan assembly is mainly used to draw air through the first heat dissipation duct to the position corresponding to the heat dissipation fan assembly and then discharge it, thereby dissipating heat from the power board, electrical components, etc., as mentioned above, to ensure their operational reliability.

[0103] Typically, the cooling fan assembly is a cross-flow fan located at the top of the cooking body and connected to the first cooling duct. However, a top-mounted structure can affect the expansion space at the top of the inner pot to some extent, significantly increasing the dimensions of the device in the height direction and limiting the potential for increasing the volume of the inner pot in the height direction. Therefore, in this application, the cooling fan assembly is located on the side of the cooking body.

[0104] In this example, the cooling fan assembly 52 is located on the rear side of the cooking body. More specifically, in this example, the cooling fan assembly is located on the rear side of the cooking body corresponding to the position of the steaming cooking unit. This reduces the dimensions of the device in the height direction, making the device more compact and thus improving the integration of the device to some extent.

[0105] In one possible implementation, the cooling fan assembly 52 mainly includes a cooling box 521 and a first cooling fan 522. For example, if the first cooling fan is a centrifugal fan, the cooling box 521 mainly includes a box body 5211, a first cover 5212 (which may be called a front cover) disposed on the front side of the box body, and a second cover 5213 (which may be called a rear cover) disposed on the rear side of the box body. A first cooling chamber 5214 (which may be called a front cooling chamber) is formed between the box body and the front cover, and a second cooling chamber 5215 (which may be called a rear cooling chamber) is formed between the box body and the rear cover. The first cooling chamber 5214 and the second cooling chamber 5215 are interconnected. The first cooling fan 522 is installed inside the cooling box. In this example, part of the first cooling fan 52 is located in the front cooling chamber and part is located in the rear cooling chamber, thus the two cooling chambers can be connected by the installation of the first cooling fan. Alternatively, the first cooling fan can be located in only one of the two cooling chambers, and the two cooling chambers can be connected to each other through a connecting structure such as a connecting hole.

[0106] Obviously, the combination of the front and rear cover plates and the main body of the air box is only one exemplary configuration of the heat dissipation air box. For example, the front cover plate can be replaced by the rear wall of the inner liner or the two (front cover plate and rear wall of the inner liner) can be integrally formed, that is, the heat dissipation air box and the rear wall of the inner liner form a heat dissipation chamber. In addition, those skilled in the art can determine the structural form, coverage area, and connection method between the front / rear cover plates and the main body of the air box according to actual needs.

[0107] In one possible implementation, the cooling fan box has a first cooling air inlet 5216 connected to the first cooling chamber, and a second cooling air inlet 5217 and a cooling air outlet 5218 connected to the second cooling chamber. The first air outlet side of the first cooling duct can connect to the first cooling air inlet, and the second cooling air inlet can directly connect to the rear space of the cooking body of the integrated cooking device. In this example, the first cooling air inlet and the cooling air outlet are located on the top of the cooling fan box, and the second cooling air inlet is located on the rear side of the cooling fan box.

[0108] In order to allow the gas to be better discharged through its heat dissipation outlet 5218, the heat dissipation air box is provided with a heat dissipation air outlet guide structure 5219 at the position corresponding to the heat dissipation air outlet. The heat dissipation air outlet guide structure can be a slope, an arc surface, or a combination of related structures, such as a combination of slopes, an arc surface, or a combination of slopes and arc surfaces.

[0109] In this way, with the high-speed operation of the centrifugal fan, two negative pressure zones will be formed at the positions corresponding to the first heat dissipation chamber and the second heat dissipation chamber (such as being referred to as the first negative pressure zone / front negative pressure zone corresponding to the first heat dissipation chamber and the second negative pressure zone / rear negative pressure zone corresponding to the second heat dissipation chamber, respectively).

[0110] In the first negative pressure zone, guided by the first cooling fan, air entering the first cooling duct from the first air inlet side enters the first cooling chamber through the first cooling air inlet and is discharged through the cooling air outlet. The connection between the first cooling air inlet and the first air outlet side of the first cooling duct can be achieved by direct connection (such as socketing), indirect connection through an intermediate pipe section, or alignment (such as without connection).

[0111] The gas in the rear space of the cooking unit heats up after cooling the relevant components inside. In the second negative pressure zone, guided by the first cooling fan, the heated gas enters the second cooling chamber through the second cooling inlet and is then discharged through the cooling outlet.

[0112] As can be seen, the combination of the cooling fan assembly (first cooling air inlet) and the first cooling air duct can dissipate heat from the relevant components in the top area of ​​the integrated cooking device. By opening a second cooling air inlet for the cooling fan assembly, heat can be dissipated from the relevant components in the back area of ​​the integrated cooking device.

[0113] Obviously, the structural form, number, location, and connection method of the first / second heat dissipation air inlet and outlet are merely exemplary descriptions, and those skilled in the art can flexibly adjust them according to actual needs. For example, the heat dissipation air outlet can be directly connected to both the first and second heat dissipation chambers (in this example, the first heat dissipation air inlet is connected to the first heat dissipation chamber, the first heat dissipation chamber is connected to the second heat dissipation chamber, and the second heat dissipation chamber is connected to the heat dissipation air outlet), etc. The implementation of the direct connection between the heat dissipation air outlet and both the first and second heat dissipation chambers can include, but is not limited to, two heat dissipation air outlets, the air inlet side of the heat dissipation air outlet being connected to both the first and second heat dissipation chambers respectively, or the heat dissipation air outlet including two upstream branch pipes connected to both the first and second heat dissipation chambers respectively, and a downstream main pipe connected to both branch pipes respectively, etc.

[0114] In one possible implementation, the first heat dissipation duct 51 simultaneously covers both the steaming and baking cooking units along the width of the device, thus more effectively achieving the heat dissipation function of the device. The first heat dissipation duct may include one or more. In the case of multiple first heat dissipation ducts, the structural form of the multiple first heat dissipation ducts and their arrangement at the top can be flexibly adjusted. For example, multiple sub-heat dissipation ducts extend from the first air outlet side of the first heat dissipation duct, and the first air inlet side of each sub-heat dissipation duct connects to different areas, such as a heat-generating component, the side of the cooking body, another first heat dissipation duct, or a non-heat-generating area (i.e., where natural air can be drawn into the first heat dissipation duct).

[0115] In one possible implementation, the first air inlet side 511 of the first heat dissipation duct is located on the front side of the cooking unit, such as in the front door frame of the cooking unit, while the first air outlet side 512 is connected to the heat dissipation air inlet of the first heat dissipation duct assembly on the rear side. In this way, the first heat dissipation duct spans two cooking units in the width direction of the cooking unit, and the roughly diagonally arranged heat dissipation paths on the right front and left rear further increase the length of the first heat dissipation duct, thus potentially providing more efficient heat dissipation for the relevant components.

[0116] It should be noted that the diagonal arrangement mentioned here should be understood as follows: after the arrangement direction in the front and rear directions is roughly determined, the first air inlet side and the first air outlet side are staggered to a certain extent in the left and right directions, thereby appropriately increasing the length of the first heat dissipation air duct.

[0117] In one possible implementation, the first air inlet side of the first heat dissipation duct is located in the heat dissipation area (e.g., the heat dissipation area is provided with a heat dissipation vent) of the second door assembly 152 corresponding to the baking function cooking unit, such as being at least partially aligned with or near the heat dissipation vent of the second door assembly. In this way, the heat dissipation fan assembly can dissipate heat from the heat-generating components in the top area while also sharing at least a portion of the heat dissipation for the second door assembly.

[0118] It should be noted that the alignment of the heat dissipation area of ​​the second door assembly with at least a certain degree of alignment mentioned here should primarily be understood as directional alignment. Since the first and second door assemblies for the steaming / baking cooking unit are arranged adjacent to each other, the cooling fan assembly can not only dissipate heat from the second door assembly but also handle a portion of the heat dissipation from the first door assembly. Preferably, for better heat dissipation from the mechanical energy of the first door assembly, the first cooling duct can be widened near the first air outlet side to ensure that it is at least partially aligned with the heat dissipation areas of both the first and second door assemblies. Alternatively, a connecting hole or an extension can be added to the first cooling duct near the first air outlet side to guide heat from the first door assembly 151.

[0119] Furthermore, with the cross-flow fan positioned at the top of the cooking unit, the air carrying heat is typically expelled forward through the door gaps of the door assembly. This front-mounted heat dissipation method causes heat to blow directly onto the user (as in this example, roughly at the user's legs), thus reducing the user experience.

[0120] In one possible implementation, the integrated cooking appliance includes an exhaust structure arranged at an angle to the horizontal direction, capable of discharging heated air upwards. This allows the heated air to be discharged upwards at a large angle (e.g., ≥60°) to the horizontal direction. For example, it may be discharged in a generally vertical direction. The exhaust structure can be a separate addition or a collaborative structure integrated with the components of the integrated cooking appliance. For instance, the exhaust structure could be a heat dissipation vent, an upwardly extending heat dissipation duct connected to the vent, or a structure connected to the upper cooktop unit. Taking the exhaust duct as an example, its downstream side could be connected to the indoor space, directly to the outdoor environment, or connected to the outdoor environment via a duct (e.g., the duct of a range hood).

[0121] In this example, the integrated cooking appliance includes a cooktop unit 200 located above the steam oven. The heat dissipation vent 5212 can be positioned above the heat dissipation box, connecting to the cooktop surface of the cooktop unit and thus switching the heat exhaust from front to top. A range hood is typically installed above the cooktop unit (e.g., on the top or side), which can promptly remove the exhaust air carrying heat, preventing a rise in indoor temperature. The connection between the heat dissipation vent and the cooktop surface can be achieved through various means, such as configuring ductwork, adding connecting holes to the cooktop surface, or directly aligning at least a portion of the heat dissipation vent with the exhaust opening on the cooktop surface.

[0122] In one possible implementation, the cooking body is provided with exhaust and depressurization communication structures corresponding to the steaming and baking cooking units, respectively (e.g., referred to as the first exhaust communication structure and the second exhaust communication structure, respectively, which are connected to the heat dissipation fan box, so that the depressurized gas can be discharged through the aforementioned heat dissipation vent under the action of the first heat dissipation fan). The exhaust communication structure may include one or more communication holes.

[0123] In this example, the first and second air outlet communication structures include a communication hole with a certain radial dimension (which can be understood as the radial dimension of the communication hole being larger than the radial dimension of each single hole in the porous structure (mesh)). For example, the first and second air outlet communication structures are respectively provided at the back of the cooking body corresponding to the first / second cooking chamber. At the corresponding position of the heat dissipation box (near the wall of the first / second cooking chamber), two air inlet communication structures are provided (such as the first air inlet communication structure 52111 and the first air inlet communication structure 52112 respectively). In this way, when the heat dissipation box is in working condition, the gas discharged from the first / second cooking chamber through the first / second air outlet communication structure can be discharged upward together through the heat dissipation air outlet. For example, the first / second air inlet communication structure can be connected to the aforementioned first heat dissipation chamber and / or second heat dissipation chamber (for example, in this example, the first / second air inlet communication structure is connected to the second heat dissipation chamber near the heat dissipation air outlet). Similarly, the upward-exhausted gas can be promptly removed by the range hood at the top / side of the cooktop. However, unlike the air from the first heat dissipation duct mentioned earlier, which carries heat and needs to be rerouted for exhaust, the gas (cooking medium) from the first / second cooking chambers is exhausted and depressurized to ensure cooking quality within those chambers. Since this gas is part of the cooking medium, especially the gas from the cooking chambers which often contains oil and other contaminants, timely removal ensures cleanliness of the room. Of course, the cooking medium from both chambers also carries heat; therefore, this method also prevents the room from overheating.

[0124] Obviously, placing a pair of air vents adjacent to the back of the cooking body is only a preferred implementation. For example, one can be placed on the back of the cooking body while the other is still placed on the top (connected to the first heat dissipation duct), both air vents can be placed on the top, or the two air vents can be placed non-adjacent (such as one connected to the back of the heat dissipation box, and one connected to the side / top / bottom of the heat dissipation box, etc.).

[0125] Compared to the current method of setting a pressure relief vent at the top of the inner pot, by setting two air outlet connection structures close to each other and connecting them to the heat dissipation fan assembly respectively, the integration of the equipment is improved while ensuring cooking reliability.

[0126] Furthermore, for both the first cooking chamber and the second cooking chamber during steam intervention, some steam condenses during the exhaust process. Therefore, a drainage structure (such as a drain outlet or drain pipe) 52113 is provided on the heat dissipation fan box, for example, a drainage structure is provided near the bottom of the heat dissipation fan box. In this example, the drainage structure has a drain outlet with a connecting pipe. Through the cooperation of a drainage connection structure such as a rubber hose with the connecting pipe, the condensate can be diverted to the aforementioned water collection box and further discharged to a wastewater box or other structure / device capable of collecting condensate, thereby ensuring the cleanliness of the equipment.

[0127] In this example, the main body of the air box includes a vertically arranged partition. The outer edge of the partition extends towards the first and second heat dissipation chambers, respectively, forming a first flange and a second flange. The first flange, the partition, and the front cover form the first heat dissipation chamber, and the second flange, the partition, and the rear cover form the second heat dissipation chamber. A drainage structure is located within the second heat dissipation chamber corresponding to the heat dissipation outlet. For example, a drainage structure may be provided at the bottom of the second flange, and this drainage structure may consist of a drain outlet with a connecting pipe extending below (outer bottom of the main body of the air box). To ensure better condensation collection, the bottom wall of the air box can be positioned lower than other locations relative to the height of the drainage structure. For example, the bottom wall of the air box can be configured to converge towards the drainage structure (e.g., a curved surface, an inclined surface, etc.).

[0128] Because gas condensation is more likely to occur near the heat dissipation vent, the drainage structure is located in the second heat dissipation chamber, which is directly connected to the vent. This allows for flexible adjustment of the drainage outlet's position depending on how the vent is adjusted. Alternatively, a drainage structure can also be installed in the first heat dissipation chamber.

[0129] Obviously, the combination of the above-mentioned partition and two flanges is only an exemplary structural form of the bellows body. Those skilled in the art can flexibly adjust it according to actual needs, such as the two parts of the bellows body being connected to each other after the two parts form the first and second heat dissipation chambers with the front and rear covers respectively.

[0130] In one possible implementation, a drainage structure can be provided on the heat dissipation box, allowing condensate generated within the heat dissipation box to flow to a location corresponding to the aforementioned drainage structure and / or back to the first / second cooking chamber. The drainage structure may include a guide plate, a guide groove, a funnel-shaped guide pipe, etc. Drainage structures can be provided separately for the first and second cooking chambers, or one or more drainage structures can be provided without specific targeting, focusing solely on the angle from which condensate is generated within the heat dissipation box. For example, the drainage structure is a downwardly inclined planar / curved guide plate disposed along the width of the heat dissipation box, allowing condensate to reach the drainage structure at the bottom via the guide plate.

[0131] In this example, the drainage structure includes a first drainage structure 52114 corresponding to the first cooking chamber and a second drainage structure 52115 corresponding to the second cooking chamber. The first / second drainage structures are guide channels, and their structures are substantially the same. Further, in this example, the first / second drainage structures are positioned corresponding to the aforementioned first / second air intake communication structure. This allows condensate generated in the cooling fan box to flow back into the first / second cooking chamber via the first / second drainage structure, the first / second air intake communication structure, and the first / second air outlet communication structure. This backflow can be complete or partial (e.g., a portion flows back into the first / second cooking chamber, and a portion is guided to the drainage structure).

[0132] In one possible implementation, the first / second exhaust connection structure and the first / second intake connection structure are located on the back of the heat dissipation fan box near the top. Thus, taking full backflow as an example, during the condensate collection process, the first / second drainage structure can perform a first-stage condensate recovery, meaning the first condensate recovery structure returns the recovered condensate to the first / second cooking chamber. A second-stage condensate recovery can be performed through a drainage structure, meaning the second condensate recovery structure discharges the recovered condensate to a wastewater box or other condensate collection structure (in the case of partial backflow, the second condensate recovery structure can supplement the first condensate recovery structure, recovering the portion of condensate collected by the first / second drainage structure that did not return to the first / second cooking chamber). To achieve full backflow, the guide channel can be angled towards the cooking chamber.

[0133] Obviously, the fact that the first and second drainage structures are largely the same, and that they are aligned and connected with the first and second air intake communication structures, is merely an exemplary description. Those skilled in the art can flexibly choose the structural form of the first and second drainage structures and the method of achieving backflow according to actual needs. For example, the structural form of the first and second drainage structures and the method of achieving backflow can also be different. For example, the first or second drainage structure is an inclined guide plate, and the lowest point of the guide plate is connected to the first or second cooking chamber through a connecting hole, connecting pipe, or other connecting structure.

[0134] In this example, the cooling fan box is located at the back of the cooking unit. The cooling fan box has a roughly volute-like structure. Viewed along the width of the back of the cooking unit, the cooling fan box includes a first fan box section and a second fan box section. The first fan box section has a first cooling air inlet at its upper part and a second cooling air inlet at its back. The second fan box section has a cooling air outlet at its upper part. A first cooling fan is located in the first fan box section, and the second fan box section is roughly located near the middle of the cooking unit. The first / intake communication structure is located near the first and second cooking chambers, respectively. This allows for a more compact cooling fan assembly. Obviously, those skilled in the art can flexibly adjust the structure of the cooling fan box, the structure of the first / second fan box section, and the positions of the first / second cooling air inlets and outlets to adapt to specific needs. For example, the cooling air outlet can be widened, another cooling air outlet path can be extended, or the second intake communication structure can be located near the middle of the second cooking chamber.

[0135] In one possible implementation, the integrated cooking device includes a second heat dissipation section 8 disposed in the cooktop unit 200. For example, the cooktop unit 200 mainly includes a cooktop shell 6, which has two cooktop mounting positions. Two cooktops 7 are mounted on the two cooktop mounting positions, and the second heat dissipation section 8 is disposed inside the cooktop shell. Obviously, those skilled in the art can determine the structural form, number, and distribution of each cooktop mounting position (in the case of multiple cooktops) on the cooktop surface according to actual needs.

[0136] In one possible implementation, the second heat dissipation section 8 mainly includes a second heat dissipation duct 81 and a second heat dissipation fan 82. The second heat dissipation fan 82 has a second air inlet side and a second air outlet side. If the second heat dissipation fan is a cross-flow fan, the air inlet of the cross-flow fan is connected to the environment inside the stove shell, the air outlet of the cross-flow fan is connected to the second air inlet side of the second heat dissipation duct, and the second air outlet side of the second heat dissipation duct is connected to the external environment. In this way, the cross-flow fan can promptly cool heat-generating components such as electronic components inside the stove shell.

[0137] In one possible implementation, the air inlet of the cross-flow fan is located on the side of the stove closer to the operator (e.g., the front side), and the air outlet of the cross-flow fan faces the side of the stove furthest from the operator (e.g., the rear side). The second air outlet of the second heat dissipation duct is located on the side of the stove furthest from the operator. It is understood that, similar to the aforementioned first heat dissipation section, those skilled in the art can determine the manner in which the air outlet of the second heat dissipation duct connects to the external environment according to actual needs, such as by utilizing the existing structure of the stove or by adding structures / components such as connecting ports or pipes.

[0138] In one possible implementation, both the second air outlet side of the second heat dissipation duct and the heat dissipation air outlet of the heat dissipation fan assembly are located near the rear of the cooktop assembly, and both need to exhaust gas into the external environment. Therefore, in this example, a shared exhaust structure is provided on the cooktop unit.

[0139] On the one hand, those skilled in the art can determine the structural form of the exhaust structure according to actual needs, such as an exhaust pipe, exhaust port, exhaust hood, etc. On the other hand, it is obvious that the location of the exhaust structure does not necessarily have to be close to the rear of the stove unit; that is, provided that exhaust can be achieved, those skilled in the art can also adjust the exhaust position of the exhaust structure.

[0140] Furthermore, sharing a single exhaust structure is only a preferred embodiment. Those skilled in the art can set up two independent exhaust structures according to actual needs, and the exhaust positions of the two exhaust structures can be the same or different. For example, it may include, but is not limited to: the exhaust structure includes a main pipe and two branch pipes extending from the main pipe, the two branch pipes being connected to the exhaust positions of the first / second heat dissipation air duct respectively; the exhaust structure includes two closely arranged exhaust pipes, the two exhaust pipes being directly connected to the external environment or connected to the external environment through the same exhaust port.

[0141] In one possible implementation, the cooktop surface (upper surface of the cooktop shell 6) of the cooktop shell 6 is provided with an exhaust area 61 as a common exhaust structure. This exhaust area can be an open structure, an exhaust hole, an exhaust mesh, etc. For example, a range hood positioned on the side or top of the cooktop can promptly extract the gas delivered to the exhaust area 61. Thus, in this embodiment, three types of heat-carrying gases can be discharged through the exhaust area 61: one is heat-carrying gas from the first heat dissipation duct (mainly used to cool the door assembly and top heat-generating components of the steam oven), another is cooking medium from the first / second cooking chamber (mainly used for pressure relief and exhaust to ensure the cooking reliability of the steam oven), and the third is heat-carrying gas from the second heat dissipation duct (mainly used to cool the heat-generating components inside the cooktop unit).

[0142] In one possible implementation, in order to ensure that the exhaust area 61 of the cooktop can be better connected with the heat dissipation outlet of the heat dissipation fan assembly, and to prevent the heat-carrying gas from entering the environment inside the cooktop shell, an exhaust connection structure 62 can be provided between the first exhaust port and the exhaust area. For example, the exhaust connection structure 62 can be a corrugated pipe, a rigid pipe, a baffle, etc.

[0143] As can be seen, in the preferred embodiment of this application, by arranging the cooling fan assembly at the back of the cooking body and using a vertically arranged centrifugal fan, the space at the top of the inner liner is effectively freed up. This allows for both a further increase in the volume of the inner liner along the height direction and a reduction in the dimensions of the device along the height direction, such as by reducing the height of the top of the front door frame of the cooking device. By setting the cooling fan box as a dual-chamber / air inlet configuration, the integrated cooking device can be adequately cooled at one location through dual air intakes. By integrating the cooling and exhaust / pressure relief structures corresponding to the two cooking chambers into the cooling fan box, the cooking medium used for exhaust / pressure relief to ensure cooking reliability can be discharged along with the cooling air. That is, the first cooling fan located at the back of the cooking body can not only cool the door assembly and related structures at the top / side, but also ensure the cooking reliability of the device by providing a path for the depressurized gas. By converging the exhaust positions (air vents) of the first heat dissipation section and the exhaust positions (second exhaust side) of the second heat dissipation section and connecting them with the exhaust area on the cooktop assembly, the heat dissipation gases from the steam oven and cooktop assembly, as well as the cooking medium released from the exhaust pressure of the steam oven, can be centrally discharged, improving the integration of the equipment. Simultaneously, the exhaust area can be modified by changing the exhaust side corresponding to the first heat dissipation duct from front to top, preventing heat from being directly sprayed onto the user's body (e.g., roughly to the user's legs), thereby enhancing the user experience.

[0144] Based on the above structure, this application also provides a control method for an integrated stove cooking device that can be embedded and installed. For example, it first determines whether the current state is that only the stove unit is operating (one or two burners), only the steam-bake combination unit is operating (steam cooking unit and / or bake cooking unit), or both the stove, steam, and bake cooking units are operating.

[0145] 1) When only the cooktop unit is operating (taking only one burner as an example), the second cooling fan of the cooktop unit is activated to dissipate heat. The speed of the second cooling fan can be adjusted according to the burner's heat, cooking time, and the temperature inside the cooktop casing. The first cooling fan of the cooking unit can also be activated at a low speed, not exceeding a preset speed, to promote upward exhaust from the second cooling fan. For example, a range hood can combine the speed of the second cooling fan, the ingredients being cooked (such as meat, staple foods, vegetables, etc.), and the cooking method (such as steaming, boiling, stewing, frying, etc.) to extract the exhaust gas to the external environment through intelligent ventilation (based on preset logic).

[0146] 2) When only the steam cooking unit (steam oven) is operating, or when the oven cooking unit is only releasing steam, the first cooling fan can operate at a low speed (not exceeding the second preset speed) to exhaust steam while simultaneously dissipating heat, due to the low cooking temperature. If the exhausted steam is not promptly removed, condensation may form on surfaces such as kitchen walls and cooktops. Therefore, the range hood should be turned on. Alternatively, control logic could be added to adjust the range hood speed based on different temperatures (the steam temperature inside the first cooking chamber or the steam temperature in the vicinity of the range hood).

[0147] 3) When only the grilling function cooking unit in the cooking unit is in operation, the temperature inside the cooking body (such as the inner wall) and cooking chamber (especially the second cooking chamber corresponding to the grilling function cooking unit) is relatively high. In this case, the rotation speed of the first cooling fan can be determined based on the actual temperature of the cooking body and / or cooking chamber detected by a temperature sensor. For example, when the temperature of the cooking body and / or cooking chamber exceeds a preset temperature (e.g., 200°C), the first cooling fan operates at a high speed not lower than a third preset speed. When the temperature of the cooking body and / or cooking chamber does not exceed the preset temperature, the first cooling fan operates at a low speed (e.g., further subdivided) not higher than a fourth preset speed. Simultaneously, since the grilling function cooking unit generates fumes during operation, the range hood can be set to different rotation speeds based on the temperature and / or fume concentration in the second cooking chamber (or the area near the range hood).

[0148] For example, Table 1 shows the correspondence between the temperature for steaming and baking functions and the rotation speed of the range hood (in the case where all cooking units in the baking function of the cooking unit are in operation, the range hood can be set to different rotation speeds according to the temperature of the second cooking chamber (or the area near the range hood)).

[0149] Table 1. Correspondence between temperature and range hood speed

[0150] It should be noted that the quantitative limits shown in Table 1 are reference thresholds used in the prototype and can obviously be adjusted flexibly according to the specific model. For example, the temperature range endpoints (e.g., adjusting 70℃ to other values ​​between 70-100℃) and the number of ranges (e.g., the number of segments is not limited to three) can be adjusted according to actual needs. For example, the rotation speed of a range hood should satisfy A < B < C, D < E < F. For instance, D < A in the prototype, but it can obviously be adjusted according to actual needs.

[0151] When both the steaming and baking cooking units in the cooking unit are operating, the speeds of the first cooling fan and the range hood can be appropriately adjusted based on the logic for steaming only and baking only. For example, referring to the logic in Table 1, the speeds of the range hoods corresponding to the steaming and baking cooking units are A and D, respectively, and the actual speed of the range hood given by the control logic is D + 10%A. Furthermore, when the steam and baking ovens are operating simultaneously, the speeds of the first / second cooling fans and the range hood can be adjusted based on the relationship between the three functional modules. For example, the first cooling fan is set to operate at its highest speed to ensure effective heat dissipation, and the second cooling fan operates with reference to the logic in scenario 1 above.

[0152] The technical solutions of this application have been described above with reference to the preferred embodiments shown in the accompanying drawings. However, it will be readily understood by those skilled in the art that the scope of protection of this application is obviously not limited to these specific embodiments. Without departing from the principles of this application, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will all fall within the scope of protection of this application.

Claims

1. A control method of an integrated cooktop cooking apparatus which can be installed in an embedded manner, characterized in that, The device comprises: a cooking unit comprising a cooking main body and a first heat dissipation part, the cooking main body comprising at least one cooking chamber, the first heat dissipation part comprising a heat dissipation fan assembly, the heat dissipation fan assembly comprising a heat dissipation air box and a first heat dissipation fan arranged at the heat dissipation air box, the heat dissipation air box comprising an air outlet and at least one air inlet; a stove unit comprising a stove head and a second heat dissipation part, the second heat dissipation part comprising a second heat dissipation fan; and an extractor hood unit comprising an extractor hood; The control method comprises: causing the first heat dissipation fan to operate at a first heat dissipation operating parameter; selectively causing the second heat dissipation fan to operate at a second heat dissipation operating parameter; causing the extractor hood to operate at an extractor hood operating parameter; wherein the determination of the extractor hood operating parameter comprises: determining the extractor hood operating parameter according to the obtained temperature of the cooking chamber and / or the cooking main body; and / or determining the extractor hood operating parameter according to the first heat dissipation operating parameter and / or the second heat dissipation operating parameter and / or an obtained stove head operating parameter of the stove head.

2. The control method according to claim 1, characterized by, The stove unit comprises a stove shell, the stove shell being provided with an exhaust area thereon or at a position close to the stove shell, The "causing the first heat dissipation fan to operate at a first heat dissipation operating parameter" comprises: in the case that the stove unit is in an operating state, causing the first heat dissipation operating parameter to operate so as to: promote the second heat dissipation fan to exhaust to the exhaust area through the operation of the first heat dissipation fan.

3. The control method according to claim 2, characterized by, The stove shell comprises a stove surface, and the exhaust area is arranged at the stove surface.

4. The control method according to claim 2, characterized by, The first heat dissipation part comprises a first heat dissipation air duct, and the at least one air inlet comprises a first air inlet and a second air inlet, The control method comprises: causing the extractor hood to operate at the extractor hood operating parameter so as to: the gas in the first heat dissipation air duct reaches the heat dissipation air box via the first air inlet and is exhausted to the exhaust area via the air outlet; and / or the gas in the installation space of the cooking main body reaches the heat dissipation air box via the second air inlet and is exhausted to the exhaust area via the air outlet.

5. The control method according to claim 2 or 4, characterized by, The at least one air inlet comprises a third air inlet, The control method comprises: causing the extractor hood to operate at the extractor hood operating parameter so as to: the gas in the cooking chamber reaches the heat dissipation air box via the third air inlet and is exhausted to the exhaust area via the air outlet.

6. The control method according to claim 4, characterized by The heat dissipation air box comprises a first heat dissipation chamber and a second heat dissipation chamber in communication with each other, and the first air inlet and the second air inlet are arranged at positions of the heat dissipation air box corresponding to the first heat dissipation chamber and the second heat dissipation chamber, respectively; Correspondingly, "causing the extractor hood to operate at the extractor hood operating parameter so as to: the gas in the first heat dissipation air duct reaches the heat dissipation air box via the first air inlet and is exhausted to the exhaust area via the air outlet; and / or the gas in the installation space of the cooking main body reaches the heat dissipation air box via the second air inlet and is exhausted to the exhaust area via the air outlet" comprises: causing the extractor hood to operate at the extractor hood operating parameter so as to: The gas in the first heat dissipation air duct reaches the first heat dissipation chamber via the first air inlet and is discharged to the exhaust area via the air outlet; The gas in the installation space of the cooking main body reaches the second heat dissipation chamber via the second air inlet and is discharged to the exhaust area via the air outlet.

7. The control method according to claim 1, characterized by, At least a part of the heat dissipation fan assembly is arranged at the side of the cooking main body; and / or The cooking main body comprises an evaporation part capable of supplying steam to the at least one cooking chamber, at least a part of the evaporation part being arranged at the side of the cooking main body.

8. The control method according to claim 1, characterized by, The first heat dissipation operating parameter and / or the second heat dissipation operating parameter and / or the oil fume extraction operating parameter comprises a rotating speed; and / or The cooktop operating parameter comprises one or more of an attribute of the food to be cooked, a cooking method for the food, a cooking time length for the food, and a fire power when cooking the food.

9. A computer-readable storage medium comprising a memory adapted to store a plurality of program codes, characterized in that, The program code is adapted to be loaded and run by the processor to execute the control method of the integrally formed cooking device of the embedded installation type range hood according to any one of claims 1 to 8.

10. A computer device, said device comprising a memory and a processor, said memory being adapted to store a plurality of program codes, characterized in that, The program code is adapted to be loaded and run by the processor to execute the control method of the integrally formed cooking device of the embedded installation type range hood according to any one of claims 1 to 8.

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