Cooking equipment and control method thereof

Abstract

The invention provides cooking equipment and a control method thereof, and the cooking equipment comprises a box body which comprises a cooking cavity; the volute is located in the cooking cavity and arranged at the top of the cooking cavity; the hot air assembly is arranged in the cooking cavity and used for conveying hot air into the cooking cavity, the hot air assembly comprises a hot air fan and a heating assembly, the hot air fan is located in the volute, and the heating assembly is located in or outside the volute. According to the cooking equipment provided by the invention, the volute is arranged, and the hot air fan is arranged in the volute, so that the air flow can be intensively collected and discharged by utilizing the volute, the air outlet speed can be improved, hot air can be blown farther, the heating requirement of long-distance food materials in the cooking cavity can be met, and the cooking effect is further improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of cooking appliances, in particular to a cooking device and a control method thereof. BACKGROUND

[0002] At present, the oven generally adopts a back or top fan to form internal circulation flow to heat food materials. The control requirement for air flow is relatively high, otherwise the heating speed of the food materials will be slow and the heating will be uneven. In the related technology, a heating assembly and a fan are arranged at the back or top of the oven, and the fan blows air to heat the food materials. However, the air flow is not concentrated when the fan is used to heat the food materials, and the heating efficiency is low. Especially when multiple layers of baking trays are arranged in the cooking cavity, the baking trays divide the cooking cavity, and the hot air cannot enter each layer of the baking trays to fully heat the food materials, resulting in uneven cooking of the multiple layers of food materials.

[0003] Therefore, how to design a cooking device capable of improving the cooking effect and uniformly heating becomes a problem to be solved at present. SUMMARY

[0004] The present application aims to at least solve the problem of poor cooking effect of the cooking device.

[0005] To this end, the first aspect of the present application provides a cooking device.

[0006] The second aspect of the present application provides a control method of the cooking device.

[0007] Therefore, the first aspect of the present application provides a cooking device, which comprises a box body, a volute and a hot air assembly. The box body comprises a cooking cavity. The volute is located in the cooking cavity and arranged at the top of the cooking cavity. The hot air assembly is arranged in the cooking cavity and can deliver hot air into the cooking cavity. The hot air assembly comprises a hot air fan and a heating assembly. The hot air fan is located in the volute, and the heating assembly is located in the volute or outside the volute, which can heat the air delivered by the hot air fan and heat the food materials. Through the arrangement of the volute and the hot air fan in the volute, the air flow can be concentrated and discharged by the volute, which can improve the air outlet speed and make the hot air blow farther, so as to meet the heating requirement of the food materials far away in the cooking cavity and improve the cooking effect.

[0008] The cooking device provided by the present application comprises a box body, a volute and a hot air assembly. The box body comprises a cooking cavity, the volute is located in the cooking cavity and arranged at the top of the cooking cavity. The hot air assembly is arranged in the cooking cavity and can deliver hot air into the cooking cavity. The hot air assembly comprises a hot air fan and a heating assembly. The hot air fan is located in the volute, and the heating assembly is located in the volute or outside the volute, which can heat the air delivered by the hot air fan and heat the food materials. Through the arrangement of the volute and the hot air fan in the volute, the air flow can be concentrated and discharged by the volute, which can improve the air outlet speed and make the hot air blow farther, so as to meet the heating requirement of the food materials far away in the cooking cavity and improve the cooking effect.

[0009] The cooking apparatus provided by the present invention may also have the following additional technical features:

[0010] In some embodiments, the cooking device may optionally include: a first drive assembly connected to the volute for driving the volute to rotate along the axial direction of the hot air fan.

[0011] In this embodiment, the cooking device further includes a first driving component. The first driving component is connected to the volute and can drive the volute to rotate along the axial direction of the hot air fan. This configuration, by setting the first driving component to drive the volute to rotate, enables airflow in different directions, allowing air to heat the food at different angles and ensuring uniform heating of food in different locations.

[0012] In some embodiments, optionally, the volute includes: a volute housing, in which a hot air fan is located; a bushing, disposed on the volute housing and arranged along the axial direction of the hot air fan; a through hole, arranged along the axial direction of the hot air fan and penetrating the volute housing and the bushing; a first drive assembly includes a first drive shaft, which is connected to the bushing to drive the volute housing to rotate through the bushing; the cooking device further includes a second drive assembly, which includes a second drive shaft, one end of which extends into the volute housing through the through hole and is connected to the hot air fan.

[0013] In this embodiment, the volute includes a volute housing, a bushing, and a through hole. A hot air fan is located inside the volute housing, allowing the volute housing to collect and centrally discharge airflow. The bushing is disposed on the volute housing along the axial direction of the hot air fan. The through hole is disposed along the axial direction of the hot air fan and penetrates the volute housing and the bushing. A first drive assembly includes a first drive shaft connected to the bushing, enabling the volute housing to rotate via the bushing. The cooking device includes a second drive assembly, which includes a second drive shaft. One end of the second drive shaft extends through the through hole into the volute housing and is connected to the hot air fan. This configuration, by providing a bushing on the volute housing, allows the first drive shaft to drive the bushing, thereby rotating the volute housing. Furthermore, since the bushing is positioned along the axial direction of the hot air fan, the rotational surface of the volute housing driven by the bushing is the same as the rotational surface of the hot air fan, preventing interference between the hot air fan and the volute housing. Meanwhile, by setting a second drive shaft, one end of which extends into the volute housing through a through hole and connects to the hot air fan, the hot air fan can be driven to rotate via the second drive shaft. It can be understood that the second drive shaft passes through the bushing and the through hole, and is positioned within the bushing and the through hole, but is not connected to the bushing. Thus, when the bushing rotates, driving the volute housing to rotate, it will not affect the rotation of the hot air fan.

[0014] In some embodiments, the cooking apparatus may optionally further include a gear transmission assembly, which includes: a first gear mounted on a first drive shaft; and a second gear mounted on a bushing and capable of being driven by the first gear.

[0015] In this embodiment, the cooking device further includes a gear transmission assembly, which comprises a first gear and a second gear. The first gear is mounted on a first drive shaft. The second gear is mounted on a bushing and can be driven by the first gear. This configuration allows for gear transmission; specifically, the first gear can be mounted on the first drive shaft, and the second gear can be mounted on the bushing, thus enabling the first gear to drive the second gear to rotate.

[0016] In some embodiments, the first drive component is optionally connected to a hot air fan to drive the hot air fan to rotate.

[0017] In this embodiment, the hot air fan can also be directly driven by the first drive component, which saves a drive device and thus reduces costs. Specifically, when the hot air fan and the volute are driven to rotate by the first drive device, the volute can be driven to rotate by the same motor as the hot air fan through a reducer.

[0018] In some embodiments, the volute can optionally rotate at an angle greater than or equal to 0° and less than or equal to 360°.

[0019] In this embodiment, the volute can rotate at an angle greater than or equal to 0° and less than or equal to 360°. That is, the volute can rotate 360°, which allows air to be delivered from multiple directions, greatly improving the user experience.

[0020] In some embodiments, the ratio of the rotational speed of the volute to the rotational speed of the hot air fan is greater than 0 and less than or equal to 0.1.

[0021] In this embodiment, the ratio of the rotational speed of the volute to the rotational speed of the hot air fan is greater than 0 and less than or equal to 0.1. That is, the volute rotates slower than the hot air fan to ensure effective air delivery.

[0022] In some embodiments, the cooking device may optionally include: a plurality of guide ribs disposed on two inner sidewalls of the cooking cavity that are disposed opposite to each other along a first direction, and each inner sidewall is provided with a plurality of guide ribs at intervals along the height direction of the cooking cavity.

[0023] In this embodiment, the cooking device further includes multiple guide ribs. These guide ribs are disposed on two inner sidewalls of the cooking cavity that are positioned opposite each other along a first direction, with each inner sidewall having multiple guide ribs spaced apart along the height of the cooking cavity. This arrangement guides the airflow from the hot air assembly, causing the airflow to be split by the guide ribs, entering different layers of the baking pan to heat the food, and then flowing back upwards from the other side, finally being reheated by the heating device before entering the fan. It is understood that because the airflow can be guided by the guide ribs on the sidewalls, there is a gap between the baking pan and the sidewalls of the cooking cavity to ensure that the airflow flows over the sidewalls and is guided by the guide ribs.

[0024] In some embodiments, the cooking device may optionally include: an opening disposed on one side of the housing along a second direction; a plurality of baking tray support structures disposed on two inner sidewalls of the cooking cavity disposed opposite each other along a first direction, and the plurality of baking tray support structures being spaced apart along the height direction of the cooking cavity; and guide ribs disposed between any two adjacent baking tray support structures, wherein the ratio of the height of the guide rib protruding from the inner sidewall to the width of the baking tray is greater than or equal to 1 / 100 and less than or equal to 1 / 10.

[0025] In this embodiment, the cooking device further includes an opening and multiple baking tray support structures. The opening is located on one side of the housing along the second direction. The multiple baking tray support structures are located on two inner sidewalls of the cooking cavity that are opposite each other along the first direction, and are spaced apart along the height direction of the cooking cavity. Airflow guides are located between any two adjacent baking tray support structures, allowing airflow to be directed between the two structures to heat the food, ensuring that the food can come into contact with the airflow from multiple directions, thereby improving the heating effect. Specifically, the ratio of the height of the airflow guide protruding from the inner sidewall to the width of the baking tray is greater than or equal to 1 / 100 and less than or equal to 1 / 10, thus ensuring that the airflow is smoothly guided to the baking trays on different layers.

[0026] In some embodiments, the heating component is optionally located at the bottom of the volute along the height direction of the cooking cavity, and the ratio of the minimum distance between the volute and the heating component to the diameter of the hot air fan is greater than or equal to 1 / 50 and less than or equal to 1 / 2.

[0027] In this embodiment, the heating component can be placed at the bottom of the volute along the height of the cooking cavity. The ratio of the minimum distance between the volute and the heating component to the diameter of the hot air fan is greater than or equal to 1 / 50 and less than or equal to 1 / 2. This ensures the heating effect of the air delivered by the hot air fan and also ensures that the heating component and the hot air fan do not interfere with each other, leaving room for the installation of the hot air fan.

[0028] In some embodiments, optionally, the ratio between the distance between the volute and the top wall of the cooking cavity and the diameter of the hot air fan along the height direction of the cooking cavity is greater than or equal to 1 / 100 and less than or equal to 1 / 10.

[0029] In this embodiment, along the height direction of the cooking cavity, the ratio between the distance between the volute and the top wall of the cooking cavity and the diameter of the hot air fan is greater than or equal to 1 / 100 and less than or equal to 1 / 10. This arrangement, by limiting the relationship between the distance between the volute and the top wall of the cooking cavity and the diameter of the hot air fan, ensures the smooth rotation of the volute and prevents interference between the volute and the hot air fan and the top wall of the cooking cavity during rotation.

[0030] In some embodiments, the ratio between the diameter of the air intake hole of the volute and the diameter of the hot air fan is greater than or equal to 0.5 and less than or equal to 1.2.

[0031] In this embodiment, the ratio between the diameter of the air intake hole of the volute and the diameter of the hot air fan is greater than or equal to 0.5 and less than or equal to 1.2, thereby ensuring the air intake effect.

[0032] In some embodiments, optionally, the distance between the hot air fan and the air intake hole of the volute along the height direction of the cooking cavity is greater than or equal to 0.5 mm and less than or equal to 10 mm.

[0033] In this embodiment, along the height direction of the cooking cavity, the distance between the hot air fan and the air intake hole of the volute is greater than or equal to 0.5 mm and less than or equal to 10 mm. This ensures both the air intake effect and prevents interference between the hot air fan and the air intake hole of the volute.

[0034] In some embodiments, the hot air fan may optionally include a plurality of blades, wherein the ratio between the minimum distance between the circumscribed circle of the plurality of blades and the volute tongue of the volute and the diameter of the hot air fan is greater than or equal to 1 / 50 and less than or equal to 1 / 15.

[0035] In this embodiment, the hot air fan includes multiple blades. The ratio between the minimum distance between the outer tangent circle of the multiple blades and the volute tongue of the volute and the diameter of the hot air fan is greater than or equal to 1 / 50 and less than or equal to 1 / 15, which ensures the air volume output.

[0036] In some embodiments, the volute may optionally include an air outlet channel, and a first angle is provided between the air outlet channel and the rotating plane of the hot air fan. The first angle is greater than 0 and less than or equal to 90°, and the air outlet channel is inclined relative to the rotating plane along the bottom direction of the housing.

[0037] In this embodiment, the volute includes an air outlet channel, and a first angle is formed between the air outlet channel and the rotating plane of the hot air fan. The first angle is greater than 0° and less than or equal to 90°, and the air outlet channel is inclined relative to the rotating plane along the bottom direction of the housing. This arrangement, by inclining the air outlet channel towards the bottom of the housing, maximizes the downward flow of the air blown out by the volute along the side wall of the cooking cavity, thereby improving the heating effect.

[0038] In some embodiments, the cooking device may optionally include: an opening disposed on one side of the housing along a second direction; a baking tray that can be installed into the cooking cavity through the opening, and the two ends of the baking tray can be installed on two inner sidewalls of the cooking cavity that are disposed opposite to each other along a first direction; a first distance is provided between either inner sidewall disposed opposite to each other along the first direction and the baking tray, the ratio of the first distance to the width of the baking tray along the first direction being greater than or equal to 1 / 100 and less than or equal to 1 / 10.

[0039] In this embodiment, the cooking device further includes an opening and a baking tray. The opening is located on one side of the housing along a second direction; the baking tray can be installed into the cooking cavity through the opening, and its two ends can be supported and installed on two inner sidewalls of the cooking cavity that are opposite to each other along a first direction. A first distance is provided between either inner sidewall opposite to each other along the first direction and the baking tray, and the ratio of the first distance to the width of the baking tray along the first direction is greater than or equal to 1 / 100 and less than or equal to 1 / 10. This arrangement, by limiting the distance between the baking tray and the inner sidewall of the cooking cavity, ensures that the airflow delivered by the volute flows smoothly downward, thereby ensuring the cooking effect of each layer of baking trays when multiple layers of baking trays are installed in the cooking cavity.

[0040] In some embodiments, the cooking equipment may optionally include at least one of an oven, a microwave oven, and a microwave-steam-grill device.

[0041] In some embodiments, the cooking device may be an embedded device or a non-embedded device.

[0042] A second aspect of the present invention provides a control method for a cooking device, the cooking device including a cooking chamber and a hot air assembly and a volute disposed on the top of the cooking chamber, the hot air assembly including a hot air fan and a heating assembly, the hot air fan being located inside the volute, the volute being rotatable along the axial direction of the hot air fan, the control method including: determining a cooking mode; and controlling the operation of the volute and the hot air assembly according to the cooking mode.

[0043] The control method for the cooking equipment provided in this application can be used to control the cooking equipment. The cooking equipment includes a cooking cavity and a hot air assembly and a volute disposed at the top of the cooking cavity. The hot air assembly includes a hot air fan and a heating element. The hot air fan is located inside the volute, and the volute is rotatable along the axial direction of the hot air fan. The control method includes: determining a cooking mode, and then controlling the operation of the volute and the hot air assembly according to the cooking mode. Controlling the rotation of the volute and the hot air assembly by the cooking mode can reduce consumption costs while ensuring cooking effect. For example, when there is only one baking tray in the cooking cavity, only the hot air assembly can be controlled to work, and the volute can be left inactive. When there are multiple baking trays, both the hot air assembly and the volute can be operated, which can ensure the cooking effect of the food on each baking tray.

[0044] In some embodiments, optionally, controlling the operation of the volute and the hot air assembly according to the cooking mode includes: determining air outlet direction information according to the cooking mode; controlling the operation of the volute according to the air outlet direction information; wherein the air outlet direction information includes at least one of the following: air outlet towards the top of the cooking cavity, air outlet towards the bottom of the cooking cavity, air outlet towards the left side of the cooking cavity, air outlet towards the right side of the cooking cavity, air outlet towards the front side of the cooking cavity, and air outlet towards the rear side of the cooking cavity.

[0045] In this embodiment, the air outlet direction information can be determined according to the cooking mode, and then the operation of the volute can be controlled according to the air outlet direction information. The air outlet direction information includes at least one of the following: air outlet towards the top of the cooking cavity, air outlet towards the bottom of the cooking cavity, air outlet towards the left side of the cooking cavity, air outlet towards the right side of the cooking cavity, air outlet towards the front side of the cooking cavity, and air outlet towards the rear side of the cooking cavity. The specific air outlet direction can be selected according to the actual cooking situation.

[0046] Additional aspects and advantages of the invention will become apparent in the following description or may be learned by practice of the invention. Attached Figure Description

[0047] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0048] Figure 1 One of the structural schematic diagrams of a cooking device according to an embodiment of the present invention is shown;

[0049] Figure 2 A second schematic diagram of the structure of a cooking device according to an embodiment of the present invention is shown;

[0050] Figure 3 A third schematic diagram of the structure of a cooking device according to an embodiment of the present invention is shown;

[0051] Figure 4A fourth schematic diagram of the structure of a cooking device according to an embodiment of the present invention is shown;

[0052] Figure 5 Fifth schematic diagram of the structure of a cooking device according to an embodiment of the present invention is shown;

[0053] Figure 6 An exploded view of a cooking apparatus according to an embodiment of the present invention is shown;

[0054] Figure 7 A sixth schematic diagram of the structure of a cooking device according to an embodiment of the present invention is shown;

[0055] Figure 8 The seventh schematic diagram shows the structure of a cooking device according to an embodiment of the present invention;

[0056] Figure 9 Eighth schematic diagram of the structure of a cooking device according to an embodiment of the present invention is shown;

[0057] Figure 10 A schematic diagram of the structure of a cooking device according to an embodiment of the present invention is shown in Figure 9;

[0058] Figure 11 A schematic diagram of the structure of a cooking device according to an embodiment of the present invention is shown in Figure 10.

[0059] Figure 12 An eleventh schematic diagram of the structure of a cooking device according to an embodiment of the present invention is shown;

[0060] Figure 13 A schematic diagram of the structure of a cooking device according to an embodiment of the present invention is shown in Figure 12;

[0061] Figure 14 A schematic diagram of the structure of a cooking device according to an embodiment of the present invention is shown as thirteen;

[0062] Figure 15 One of the flow field simulation diagrams of a cooking device according to an embodiment of the present invention is shown;

[0063] Figure 16 The second flow field simulation diagram of a cooking device according to an embodiment of the present invention is shown;

[0064] Figure 17 This shows one of the structural schematic diagrams of a hot air oven in the related art;

[0065] Figure 18 The second schematic diagram of the structure of a hot air oven in the related technology is shown;

[0066] Figure 19 A flow field simulation diagram of a hot air oven in the related technology is shown;

[0067] Figure 20 A flowchart illustrating a control method for a cooking apparatus according to an embodiment of the present invention is shown.

[0068] in, Figures 1 to 16 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0069] 1. Housing, 12. Cooking cavity, 14. Opening, 2. Volute, 22. Volute housing, 222. Suction hole, 24. Through hole, 242. Bushing, 26. Volute tongue, 28. Air outlet channel, 3. Hot air assembly, 32. Hot air fan, 322. Fan blade, 34. Heating assembly, 4. First drive assembly, 42. First drive shaft, 44. First motor, 5. Second drive assembly, 52. Second drive shaft, 54. Second motor, 6. Gear transmission assembly, 62. First gear, 64. Second gear, 7. Guide rib, 8. Baking tray, 9. Baking tray support structure.

[0070] in, Figures 17 to 19 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0071] 1′ Convection oven, 2′ Fan, 3′ Motor, 4′ Heating element, 5′ Baking tray. Detailed Implementation

[0072] To better understand the above-mentioned objectives, features, and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0073] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and therefore the scope of protection of the invention is not limited to the specific embodiments disclosed below.

[0074] The following reference Figures 1 to 16 , Figure 20 A cooking apparatus and its control method are described according to some embodiments of the present invention.

[0075] According to an embodiment of the first aspect of the present invention, such as Figures 1 to 16 As shown, a first aspect of the present invention provides a cooking device, including a housing 1, a volute 2, and a hot air assembly 3. The housing 1 includes a cooking cavity 12. The volute 2 is located inside the cooking cavity 12 and disposed at the top of the cooking cavity 12. The hot air assembly 3 is disposed inside the cooking cavity 12 and is used to deliver hot air into the cooking cavity 12. The hot air assembly 3 includes a hot air fan 32 and a heating element 34. The hot air fan 32 is located inside the volute 2, and the heating element 34 is located inside or outside the volute 2.

[0076] The cooking device provided by this invention includes a housing 1, a volute 2, and a hot air assembly 3. The housing 1 includes a cooking chamber 12, with the volute 2 located inside and at the top of the cooking chamber 12. The hot air assembly 3 is disposed inside the cooking chamber 12 and is capable of supplying hot air into the cooking chamber 12. The hot air assembly 3 includes a hot air fan 32 and a heating element 34. The hot air fan 32 is located inside the volute 2, and the heating element 34 is located inside or outside the volute 2, capable of heating the air supplied by the hot air fan 32 and heating the food. This arrangement, by setting the volute 2 and placing the hot air fan 32 inside the volute 2, allows the volute 2 to concentrate and collect the airflow before discharging it, thereby increasing the airflow speed and allowing the hot air to travel further, meeting the heating requirements of food located far away within the cooking chamber 12, and thus improving the cooking effect.

[0077] In some embodiments, optionally, such as Figure 14 As shown, the cooking device also includes: a first drive assembly 4, connected to the volute 2, for driving the volute 2 to rotate along the axis of the hot air fan 32.

[0078] In this embodiment, the cooking device further includes a first drive assembly 4. The first drive assembly 4 is connected to the volute 2 and is capable of driving the volute 2 to rotate along the axial direction of the hot air fan 32. Figure 14 (A in the diagram represents the axial direction of the hot air fan). This configuration, by setting the first drive component 4 to drive the volute 2 to rotate, can achieve airflow in different directions, allowing the air to heat the food at different angles and ensuring uniform heating of food in different positions.

[0079] In some embodiments, optionally, the volute 2 includes: a volute housing 22, with the hot air fan 32 located inside the volute housing 22; a bushing 242 disposed on the volute housing 22 and arranged along the axial direction of the hot air fan 32; a through hole 24 arranged along the axial direction of the hot air fan 32 and penetrating the volute housing 22 and the bushing 242; the first drive assembly 4 includes a first drive shaft 42 connected to the bushing 242 to drive the volute housing 2 to rotate through the bushing 242; the cooking device further includes a second drive assembly 5, the second drive assembly 5 including a second drive shaft 52, one end of the second drive shaft 52 extending into the volute housing 22 through the through hole 24 and connected to the hot air fan 32.

[0080] In this embodiment, the volute 2 includes a volute housing 22, a bushing 242, and a through hole 24. A hot air fan 32 is located inside the volute housing 22, allowing the volute housing 22 to collect and centrally discharge airflow. The bushing 242 is disposed on the volute housing 22 and is arranged along the axial direction of the hot air fan 32. The through hole 24 is arranged along the axial direction of the hot air fan 32 and penetrates through the volute housing 22 and the bushing 242. The first drive assembly 4 includes a first drive shaft 42, which is connected to the bushing 242 and can drive the volute housing 2 to rotate via the bushing 242. The cooking device includes a second drive assembly 5, which includes a second drive shaft 52. One end of the second drive shaft 52 extends into the volute housing 22 through the through hole 24 and is connected to the hot air fan 32. This configuration, by setting a bushing 242 on the volute housing 22, allows the first drive shaft 42 to drive the bushing 242, thereby rotating the volute housing 2. Since the bushing 242 is positioned along the axial direction of the hot air fan 32, the rotational surface of the bushing 242 driving the volute housing 2 is the same as the rotational surface of the hot air fan 32, preventing interference between the hot air fan 32 and the volute housing 2. Simultaneously, by setting a second drive shaft 52, one end of which extends through the through hole 24 into the volute housing 22 and connects to the hot air fan 32, the second drive shaft 52 can drive the hot air fan 32 to rotate. It is understood that the second drive shaft 52 passes through the bushing 242 and the through hole 24, and is positioned within these two spaces, but is not connected to the bushing 242. Thus, when the bushing 242 rotates, driving the volute housing 2, it does not affect the rotation of the hot air fan 32.

[0081] In some embodiments, the first drive assembly 4 may optionally include a first motor 44 connected to the first drive shaft 42.

[0082] In some embodiments, the second drive assembly 5 may optionally include a second motor 54 connected to the second drive shaft 52.

[0083] In some embodiments, the cooking device may optionally further include a gear transmission assembly 6, which includes: a first gear 62 mounted on a first drive shaft 42; and a second gear 64 mounted on a bushing 242 and capable of being driven by the first gear 62.

[0084] In this embodiment, the cooking device further includes a gear transmission assembly 6, which includes a first gear 62 and a second gear 64. The first gear 62 is mounted on a first drive shaft 42. The second gear 64 is mounted on a bushing 242 and can be driven by the first gear 62. This configuration allows for gear transmission; specifically, the first gear 62 can be mounted on the first drive shaft 42, and the second gear 64 can be mounted on the bushing 242, thus allowing the first gear 62 to drive the second gear 64 to rotate.

[0085] In some embodiments, the first gear 62 is optionally engaged with the second gear 64.

[0086] In this embodiment, the first gear 62 can directly drive the second gear 64 to rotate, which is a relatively stable method.

[0087] In some embodiments, the cooking device further includes a drive belt assembly, which includes a drive belt, and the bushing 242 and the first drive shaft 42 are driven by the drive belt.

[0088] In some embodiments, the first drive component 4 is optionally connected to the hot air fan 32 to drive the hot air fan 32 to rotate.

[0089] In this embodiment, the hot air fan 32 can also be directly driven by the first drive component 4, which saves a drive device and thus saves costs. Specifically, when the hot air fan 32 and the volute 2 are driven to rotate by the first drive device, the volute 2 can be driven to rotate by the same motor as the hot air fan 32 through a reducer.

[0090] In some embodiments, the volute 2 may optionally rotate at an angle greater than or equal to 0° and less than or equal to 360°.

[0091] In this embodiment, the volute 2 can rotate at an angle greater than or equal to 0° and less than or equal to 360°. That is, the volute 2 can rotate 360°, which allows air to be delivered from multiple directions, greatly improving the user experience.

[0092] In some embodiments, the rotational speed of the volute 2 may be less than the rotational speed of the hot air fan 32.

[0093] In some embodiments, the ratio of the rotational speed of the volute 2 to the rotational speed of the hot air fan 32 is greater than 0 and less than or equal to 0.1.

[0094] In this embodiment, the ratio of the rotational speed of the volute 2 to the rotational speed of the hot air fan 32 is greater than 0 and less than or equal to 0.1. That is, the volute 2 rotates at a slower speed than the hot air fan 32 to ensure the air delivery effect.

[0095] In some embodiments, the cooking device may optionally include: a plurality of guide ribs 7 disposed on two inner sidewalls of the cooking cavity 12 disposed opposite to each other along a first direction, and each inner sidewall is provided with a plurality of guide ribs 7 at intervals along the height direction of the cooking cavity 12.

[0096] In this embodiment, the cooking device further includes multiple guide ribs 7. Multiple guide ribs 7 are disposed on two inner sidewalls of the cooking cavity 12 arranged opposite each other along a first direction, and each inner sidewall is spaced apart with multiple guide ribs 7 along the height direction of the cooking cavity 12. This arrangement allows the airflow from the hot air assembly 3 to be guided by the guide ribs 7, causing the airflow to be split by the guide ribs 7, entering different layers of the baking pan 8 to heat the food, and then flowing back upwards from the other side, finally being reheated by the heating device before entering the fan. It is understood that because the airflow can be guided by the guide ribs 7 on the sidewalls, there is a gap between the baking pan 8 and the sidewalls of the cooking cavity 12 to ensure that the airflow flows from the sidewalls and is guided by the guide ribs 7.

[0097] In some embodiments, the cooking device may optionally include: an opening 14 disposed on one side of the housing 1 along the second direction; a plurality of baking tray support structures 9 disposed on two inner sidewalls of the cooking cavity 12 disposed opposite to each other along the first direction, and the plurality of baking tray support structures 9 being spaced apart along the height direction of the cooking cavity 12; and a guide rib 7 disposed between any two adjacent baking tray support structures 9, wherein the ratio of the height of the guide rib 7 protruding from the inner sidewall to the width of the baking tray 8 is greater than or equal to 1 / 100 and less than or equal to 1 / 10.

[0098] In this embodiment, the cooking device further includes an opening 14 and multiple baking tray support structures 9. The opening 14 is located on one side of the housing 1 along the second direction. The multiple baking tray support structures 9 are located on two inner sidewalls of the cooking cavity 12 that are opposite each other along the first direction, and the multiple baking tray support structures 9 are spaced apart along the height direction of the cooking cavity 12. A guide rib 7 is located between any two adjacent baking tray support structures 9, so that airflow can be guided between the two baking tray support structures 9 to heat the food, ensuring that the food can come into contact with the airflow from multiple directions, thereby improving the heating effect. Specifically, the ratio of the height of the guide rib 7 protruding from the inner sidewall to the width of the baking tray 8 is greater than or equal to 1 / 100 and less than or equal to 1 / 10, thereby ensuring that the airflow is smoothly guided to the baking trays 8 on different layers.

[0099] In some embodiments, the heating component 34 is optionally located at the bottom of the volute 2. Along the height direction of the cooking cavity 12, the ratio of the minimum distance between the volute 2 and the heating component 34 to the diameter of the hot air fan 32 is greater than or equal to 1 / 50 and less than or equal to 1 / 2.

[0100] In this embodiment, the heating component 34 can be placed at the bottom of the volute 2. Along the height direction of the cooking cavity 12, the ratio of the minimum distance between the volute 2 and the heating component 34 to the diameter of the hot air fan 32 is greater than or equal to 1 / 50 and less than or equal to 1 / 2. This can ensure the heating effect of the air delivered by the hot air fan 32, and also ensure that the heating component 34 and the hot air fan 32 do not interfere with each other, thus reserving installation space for the installation of the hot air fan 32.

[0101] In some embodiments, optionally, the ratio between the distance between the volute 2 and the top wall of the cooking cavity 12 and the diameter of the hot air fan 32 along the height direction of the cooking cavity 12 is greater than or equal to 1 / 100 and less than or equal to 1 / 10.

[0102] In this embodiment, along the height direction of the cooking cavity 12, the ratio between the distance between the volute 2 and the top wall of the cooking cavity 12 and the diameter of the hot air fan 32 is greater than or equal to 1 / 100 and less than or equal to 1 / 10. This arrangement, by limiting the relationship between the distance between the volute 2 and the top wall of the cooking cavity 12 and the diameter of the hot air fan 32, ensures the smooth rotation of the volute 2 and prevents interference between the volute 2 and the hot air fan 32 and the top wall of the cooking cavity 12 during rotation.

[0103] In some embodiments, optionally, the ratio between the diameter of the air intake hole 222 of the volute 2 and the diameter of the hot air fan 32 is greater than or equal to 0.5 and less than or equal to 1.2.

[0104] In this embodiment, the ratio between the diameter of the air intake hole 222 of the volute 2 and the diameter of the hot air fan 32 is greater than or equal to 0.5 and less than or equal to 1.2, thereby ensuring the air intake effect.

[0105] In some embodiments, optionally, the distance between the hot air fan 32 and the air intake 222 of the volute 2 along the height direction of the cooking cavity 12 is greater than or equal to 0.5 mm and less than or equal to 10 mm.

[0106] In this embodiment, along the height direction of the cooking cavity 12, the distance between the hot air fan 32 and the air intake hole 222 of the volute 2 is greater than or equal to 0.5 mm and less than or equal to 10 mm. This ensures both the air intake effect and prevents interference between the hot air fan 32 and the air intake hole 222 of the volute 2.

[0107] In some embodiments, the hot air fan 32 may optionally include a plurality of fan blades 322, wherein the ratio between the minimum distance between the circumscribed circle of the plurality of fan blades 322 and the volute tongue 26 of the volute 2 and the diameter of the hot air fan 32 is greater than or equal to 1 / 50 and less than or equal to 1 / 15.

[0108] In this embodiment, the hot air fan 32 includes a plurality of fan blades 322. The ratio between the minimum distance between the outer tangent circle of the plurality of fan blades 322 and the volute tongue 26 of the volute 2 and the diameter of the hot air fan 32 is greater than or equal to 1 / 50 and less than or equal to 1 / 15, which ensures the air volume output.

[0109] In some embodiments, the volute 2 may optionally include an air outlet 28, with a first included angle between the air outlet 28 and the rotating plane of the hot air fan 32. The first included angle is greater than 0 and less than or equal to 90°, and the air outlet 28 is inclined relative to the rotating plane along the bottom direction of the housing 1.

[0110] In this embodiment, the volute 2 includes an air outlet channel 28, and a first angle is formed between the air outlet channel 28 and the rotation plane of the hot air fan 32. The first angle is greater than 0° and less than or equal to 90°, and the air outlet channel 28 is inclined relative to the rotation plane along the bottom direction of the housing 1. This arrangement, by inclining the air outlet channel 28 towards the bottom direction of the housing 1, maximizes the downward flow of the air blown out by the volute 2 along the side wall of the cooking cavity 12, thereby improving the heating effect.

[0111] In some embodiments, the cooking device may optionally include: an opening 14 disposed on one side of the housing 1 along a second direction; a baking tray 8, which can be installed into the cooking cavity 12 through the opening 14, and the two ends of the baking tray 8 can be installed on two inner sidewalls of the cooking cavity 12 that are disposed opposite to each other along a first direction; a first distance is provided between either inner sidewall disposed opposite to each other along the first direction and the baking tray 8, and the ratio of the first distance to the width of the baking tray 8 along the first direction is greater than or equal to 1 / 100 and less than or equal to 1 / 10.

[0112] In this embodiment, the cooking apparatus also includes an open end 14 and a baking pan 8. For example... Figure 6 As shown, the opening 14 is located on one side of the housing 1 along the second direction; the baking tray 8 can be installed into the cooking cavity 12 through the opening 14, and both ends of the baking tray 8 can be supported and installed on two inner sidewalls of the cooking cavity 12 that are opposite to each other along the first direction. A first distance is provided between either inner sidewall opposite to each other along the first direction and the baking tray 8, and the ratio of the first distance to the width of the baking tray 8 along the first direction is greater than or equal to 1 / 100 and less than or equal to 1 / 10. This arrangement, by limiting the distance between the baking tray 8 and the inner sidewall of the cooking cavity 12, ensures that the airflow delivered by the volute 2 flows smoothly downward, thereby ensuring the cooking effect of each layer of baking tray 8 when multiple layers of baking tray 8 are set in the cooking cavity 12.

[0113] In some embodiments, the cooking equipment may optionally include at least one of an oven, a microwave oven, and a microwave-steam-grill device.

[0114] In some embodiments, the cooking device may be an embedded device or a non-embedded device.

[0115] According to an embodiment of the first aspect of the present invention, such as Figure 6 As shown, a cooking device is provided. This device features a rotating airflow structure designed based on the hot air flow points at the top. This rotating airflow structure is achieved through the rotation of a centrifugal volute. The volute collects the airflow and concentrates it in the same direction, increasing the airflow speed and volume. The hot air can be blown further, meeting the heating requirements of food at a distance within the cavity. The rotating volute controls the airflow direction, allowing air to heat food at different angles, ensuring uniform heating of food in different positions on the baking tray. Specifically, a hot air assembly is located at the top of the cavity, a heating element is located below the volute, and a fan is installed inside the volute. The volute has a logarithmic spiral structure. During operation, the fan rotates, creating negative pressure at the volute's air inlet. This draws air from inside the cavity through the heating element into the volute's air inlet. After the fan performs its work, the high-speed airflow is collected by the volute, converting some of its kinetic energy into static pressure energy, which then flows out from the volute's air outlet and into the cavity to heat the food. During fan operation, the drive motor indirectly drives the volute to rotate through the transmission device, thereby delivering air at different angles.

[0116] In some embodiments, the rotation center of the volute is coaxial with the rotation axis of the fan (hot air fan), and the ratio of the rotation speed of the volute to the rotation speed of the fan is 0 to 0.1.

[0117] In some embodiments, the rotation of the volute can be optionally driven by an external drive motor via gears or a transmission belt, or by a motor identical to that of the fan via a reducer. Figure 1 and Figure 4 As shown;

[0118] In some embodiments, optionally, such as Figure 1 As shown, the distance L1 between the rotating volute and the top of the cavity is between 1 / 100D2 and 1 / 10D2, where D2 is the diameter of the fan (hot air fan 32) to ensure the smooth rotation of the volute.

[0119] In some embodiments, optionally, the ratio of the diameter D1 of the volute air intake (air intake hole 222) to the diameter D2 of the fan is 0.5 to 1.2, such as... Figure 3 and Figure 5 As shown.

[0120] In some embodiments, optionally, such as Figure 2 As shown, the distance L2 between the fan and the air intake of the volute is 0.5mm to 10mm.

[0121] In some embodiments, optionally, such as Figure 5As shown, the ratio of the minimum distance L4 between the fan and the volute tongue 26 to the fan diameter D2 is 1 / 50 to 1 / 15.

[0122] In some embodiments, optionally, such as Figure 2 As shown, the ratio of the minimum distance L3 between the volute and the heating element to the fan diameter D2 is 1 / 50 to 1 / 2.

[0123] In some embodiments, optionally, such as Figure 1 As shown, the outlet of the volute can be tilted at a certain angle, with the angle α between it and the plane of rotation of the fan being 0 to π / 2 (π is pi), guiding the airflow downward.

[0124] In some embodiments, optionally, such as Figure 2 As shown, the distance L5 between the side wall of the cavity and the baking tray is 1 / 100 to 1 / 10 of the width W of the baking tray, ensuring that the airflow can smoothly reach different layers of the baking tray.

[0125] In some embodiments, optionally, such as Figure 2 As shown, a guide rib is provided between the two baking trays in the cavity. The ratio of the height H of the guide rib to the width W of the baking tray is 1 / 200 to 1 / 10, and it is recommended to be larger than L5 to guide the airflow into the different baking trays.

[0126] In some embodiments, optionally, the volute can rotate 360° clockwise or counterclockwise to achieve air intake from the center of the cavity and air outlet to different angles, wherein the main working mode is mode one, such as... Figure 7 and Figure 8 As shown, airflow ( Figure 7 and Figure 8 (The middle arrow indicates the airflow direction.) After flowing out of the volute outlet, the airflow goes downwards along the rear side of the cavity, is divided by the guide ribs, and enters different layers of the baking trays to heat the food. It then flows back upwards from the other side, finally passing through the heating element again to be heated before entering the fan. Mode two, as shown... Figure 9 and Figure 10 As shown, airflow ( Figure 9 and Figure 10 (The middle arrow indicates the airflow direction.) After flowing out of the volute outlet, the airflow goes downwards along the front side of the cavity, is divided by the guide ribs, and enters different layers of the baking tray to heat the food. It then flows back upwards from the other side, finally passing through the heating element again to heat the food before entering the fan. Modes one and two use airflow from opposite directions to heat different layers of food, compensating for uneven heating caused by uneven speed distribution. Mode three, as shown... Figure 11 and Figure 12 As shown, airflow ( Figure 11 and Figure 12(The middle arrow indicates the airflow direction.) After flowing out of the volute outlet, the airflow descends along the left side of the cavity, is divided by the guide ribs, and enters different layers of the baking trays to heat the food. It then flows back upwards from the other side, finally re-entering the heating element and entering the fan. Mode four, as shown... Figure 13 and Figure 14 As shown, airflow ( Figure 13 and Figure 14 (The middle arrow indicates the airflow direction.) After flowing out of the volute outlet, the airflow descends along the rear side of the cavity, is divided by the guide ribs, and enters different layers of the baking pan to heat the food. It then flows back upwards from the other side, finally re-entering the heating element and entering the fan. The flow field simulation of the cooking equipment in this application is as follows: Figure 15 and Figure 16 As shown, from Figure 15 and Figure 16 As can be seen, the airflow generated by the cooking equipment (in the direction indicated by the arrow in the figure) can enter the baking pans on different layers to heat the food, and can flow back up from the other side, eventually passing through the heating element again to be heated before entering the fan.

[0127] In order to illustrate the beneficial effects of the cooking equipment provided in this application on heating food, the hot air oven 1' in the related technology will now be described. The existing top hot air oven 1' has the following structure: Figure 17 , Figure 18 As shown, its main form is that the fan 2' is located at the top center, and the heating element 4' is located below the fan 2'. It can heat the air and also radiate heat to the food. During operation, the motor 3' drives the fan 2' to rotate. The air inside the cavity flows through the heating element 4', is heated, enters the fan 2', passes through the blades, and then re-enters the cavity to heat the food. Existing hot air components use an open-type centrifugal fan with circumferential airflow. The lack of a volute results in low efficiency, airflow along the wall, low wind speed, and a short direct blowing distance, making it unable to fully heat food located far away. For example... Figure 19 As shown, the oven interior has multiple baking trays 5′, which divide the cavity into different spaces. The top fan 2′ can only affect the heating of the top layer of food and cannot reach the lower baking trays 5′ to heat the food.

[0128] like Figure 20 As shown, a second aspect of the present invention provides a control method for a cooking device, the cooking device including a cooking chamber and a hot air assembly and a volute disposed at the top of the cooking chamber, the hot air assembly including a hot air fan and a heating assembly, the hot air fan being located inside the volute, the volute being rotatable along the axial direction of the hot air fan, the control method including:

[0129] S102, Select cooking mode.

[0130] S104 controls the operation of the volute and hot air assembly according to the cooking mode.

[0131] The control method for the cooking equipment provided in this application can be used to control the cooking equipment. The cooking equipment includes a cooking cavity and a hot air assembly and a volute disposed at the top of the cooking cavity. The hot air assembly includes a hot air fan and a heating element. The hot air fan is located inside the volute, and the volute is rotatable along the axial direction of the hot air fan. The control method includes: determining a cooking mode, and then controlling the operation of the volute and the hot air assembly according to the cooking mode. Controlling the rotation of the volute and the hot air assembly by the cooking mode can reduce consumption costs while ensuring cooking effect. For example, when there is only one baking tray in the cooking cavity, only the hot air assembly can be controlled to work, and the volute can be left inactive. When there are multiple baking trays, both the hot air assembly and the volute can be operated, which can ensure the cooking effect of the food on each baking tray.

[0132] In some embodiments, optionally, controlling the operation of the volute and the hot air assembly according to the cooking mode includes: determining air outlet direction information according to the cooking mode; controlling the operation of the volute according to the air outlet direction information; wherein the air outlet direction information includes at least one of the following: air outlet towards the top of the cooking cavity, air outlet towards the bottom of the cooking cavity, air outlet towards the left side of the cooking cavity, air outlet towards the right side of the cooking cavity, air outlet towards the front side of the cooking cavity, and air outlet towards the rear side of the cooking cavity.

[0133] In this embodiment, the air outlet direction information can be determined according to the cooking mode, and then the operation of the volute can be controlled according to the air outlet direction information. The air outlet direction information includes at least one of the following: air outlet towards the top of the cooking cavity, air outlet towards the bottom of the cooking cavity, air outlet towards the left side of the cooking cavity, air outlet towards the right side of the cooking cavity, air outlet towards the front side of the cooking cavity, and air outlet towards the rear side of the cooking cavity. The specific air outlet direction can be selected according to the actual cooking situation.

[0134] In this invention, the term "multiple" refers to two or more unless otherwise explicitly defined. The terms "installed," "connected," "linked," and "fixed," etc., should be interpreted broadly. For example, "connected" can be a fixed connection, a detachable connection, or an integral connection; "linked" can be a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0135] In the description of this specification, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0136] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A cooking apparatus, characterized by, The cooking device comprises: a box body comprising a cooking cavity; a volute located in the cooking cavity and arranged at the top of the cooking cavity; a hot air assembly arranged in the cooking cavity and used for conveying hot air into the cooking cavity, the hot air assembly comprising a hot air fan and a heating assembly, the hot air fan being located in the volute, and the heating assembly being located in the volute or outside the volute.

2. The cooking apparatus according to claim 1, characterized in that, Further comprising: a first driving assembly connected with the volute and used for driving the volute to rotate along the axial direction of the hot air fan.

3. The cooking apparatus according to claim 2, characterized in that, The volute comprises: a volute body, the hot air fan being located in the volute body; a shaft sleeve arranged on the volute body and arranged along the axial direction of the hot air fan; a through hole arranged along the axial direction of the hot air fan and penetrating through the volute body and the shaft sleeve; the first driving assembly comprises a first driving shaft connected with the shaft sleeve so as to drive the volute to rotate through the shaft sleeve; the cooking device further comprises a second driving assembly, the second driving assembly comprising a second driving shaft, one end of the second driving shaft extending into the volute body through the through hole and being connected with the hot air fan.

4. The cooking apparatus according to claim 3, characterized in that, Further comprising a gear transmission assembly, the gear transmission assembly comprising: a first gear mounted on the first driving shaft; a second gear mounted on the shaft sleeve and capable of being driven by the first gear.

5. The cooking device according to claim 2, wherein the first driving assembly is connected with the hot air fan so as to drive the hot air fan to rotate.

6. The cooking device according to claim 2, wherein an angle of rotation of the volute is greater than or equal to 0° and less than or equal to 360°; and / or a ratio of a rotation speed of the volute to a rotation speed of the hot air fan is greater than 0 and less than or equal to 0.

1.

7. The cooking apparatus according to any one of claims 1 to 6, characterized in that, Further comprising: a plurality of flow guide ribs arranged on two inner side walls of the cooking cavity arranged oppositely along a first direction, and each of the inner side walls is spaced apart from each other along the height direction of the cooking cavity and is provided with a plurality of the flow guide ribs.

8. The cooking apparatus according to claim 7, characterized in that, Further comprising: an opening arranged on one side of the box body along a second direction; a plurality of baking tray support structures arranged on two inner side walls of the cooking cavity arranged oppositely along the first direction, and a plurality of the baking tray support structures are spaced apart along the height direction of the cooking cavity; the flow guide ribs are arranged between any two adjacent baking tray support structures, and a ratio of a height of the flow guide ribs protruding from the inner side wall to a width of the baking tray is greater than or equal to 1 / 100 and less than or equal to 1 / 10.

9. The cooking device according to any one of claims 1 to 6, wherein the heating assembly is located at the bottom of the volute, and along the height direction of the cooking cavity, a ratio of a minimum distance between the volute and the heating assembly to a diameter of the hot air fan is greater than or equal to 1 / 50 and less than or equal to 1 / 2; and / or along the height direction of the cooking cavity, a ratio of a distance between the volute and a top wall of the cooking cavity to the diameter of the hot air fan is greater than or equal to 1 / 100 and less than or equal to 1 / 10; and / or A ratio between a diameter of the suction hole of the volute and a diameter of the hot air fan is greater than or equal to 0.5 and less than or equal to 1.2; and / or A distance between the hot air fan and the suction hole of the volute along a height direction of the cooking cavity is greater than or equal to 0.5 mm and less than or equal to 10 mm; and / or The hot air fan includes a plurality of fan blades, and a ratio between a minimum distance between an excircle of the plurality of fan blades and a volute tongue of the volute and a diameter of the hot air fan is greater than or equal to 1 / 50 and less than or equal to 1 / 15.

10. The cooking apparatus according to any one of claims 1 to 6, characterized in that, The volute includes an air outlet channel, and a first included angle between the air outlet channel and a rotation plane of the hot air fan is greater than 0 and less than or equal to 90°, and the air outlet channel is inclined relative to the rotation plane in a direction of a bottom of the box.

11. The cooking apparatus according to any one of claims 1 to 6, characterized in that, Further comprising: An opening provided on a side of the box in a second direction; A baking tray capable of being installed into the cooking cavity through the opening, and two ends of the baking tray capable of being installed to two inner side walls of the cooking cavity oppositely arranged in a first direction; A first distance between any one of the inner side walls oppositely arranged in the first direction and the baking tray, and a ratio between the first distance and a width of the baking tray in the first direction is greater than or equal to 1 / 100 and less than or equal to 1 / 10.

12. The cooking apparatus according to any one of claims 1 to 6, wherein The cooking apparatus comprises at least one of an oven, a microwave oven, and a microwave oven with a steaming function; and / or The cooking apparatus is an embedded apparatus or a non-embedded apparatus.

13. A control method of a cooking apparatus, characterized by, The cooking apparatus comprises a cooking cavity, a hot air assembly provided on a top of the cooking cavity, and a volute, the hot air assembly comprises a hot air fan and a heating assembly, the hot air fan is located in the volute, the volute is capable of rotating in an axial direction of the hot air fan, and the control method comprises: Determining a cooking mode; Controlling operations of the volute and the hot air assembly according to the cooking mode. 14.The control method of a cooking appliance according to claim 13, characterized in that, The controlling operations of the volute and the hot air assembly according to the cooking mode comprises: Determining air outlet direction information according to the cooking mode; Controlling an operation of the volute according to the air outlet direction information; The air outlet direction information comprises at least one of the following: air outlet towards a top of the cooking cavity, air outlet towards a bottom of the cooking cavity, air outlet towards a left side of the cooking cavity, air outlet towards a right side of the cooking cavity, air outlet towards a front side of the cooking cavity, and air outlet towards a rear side of the cooking cavity.

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