Hot air cover, hot air assembly and cooking utensil

Abstract

The invention discloses a hot air cover, a hot air assembly and a cooking utensil, the hot air cover is used for the hot air assembly of the cooking utensil, the hot air cover and a structural part of the cooking utensil form a heating cavity, an air suction area, a shielding area and an air inlet area are arranged on the hot air cover, and the heating cavity is communicated with a cooking cavity of the cooking utensil through the air suction area and the air inlet area. The number of the shielding areas is at least one, the shielding areas are arranged on one side of the air suction area in the first direction, and the first direction is perpendicular to the circulation direction of the air suction area. The air inlet area comprises a first air inlet area, and the first air inlet area is arranged on the side, away from the air suction area, of the shielding area in the first direction and located between the shielding area and the side wall of the cooking cavity. According to the hot air cover, the shielding area is arranged, so that at least part of the heated airflow can flow to the bottom along the side wall of the cooking cavity by means of the Coanda effect, heat at the bottom of the cooking cavity can be rapidly increased, and the temperature rising speed of the cooking cavity is guaranteed.

Description

Technical Field

[0001] This invention relates to the field of household appliance technology, and in particular to a hot air cover, a hot air assembly, and a cooking appliance. Background Technology

[0002] This section provides only background information relevant to this disclosure and is not necessarily prior art.

[0003] Cooking appliances with hot air functions are gaining popularity due to their unique ability to remove excess oil. Among them, cooking appliances used for air frying utilize high-temperature airflow as a heat transfer medium, using high temperatures to extract the oil from the food itself, thus achieving the frying effect.

[0004] Existing cooking appliances typically include a hot air assembly, which consists of a heating element, a centrifugal fan, and a hot air hood. When the hot air assembly is running, the centrifugal fan and the heating element start simultaneously. The centrifugal fan draws air in from the center, and the rotating blades work to centrifuge the airflow through the guide plate to the surrounding area. The high-speed airflow thrown out by the centrifugal force passes through the high-temperature heating element for convection and radiation heating, causing the air temperature to rise. Then, it enters the cooking cavity through the hot air hood to heat the food in the cavity.

[0005] However, the application of this type of hot air in microwave ovens has the following drawbacks: Since the heat is entirely directed downwards from the top of the cooking cavity, the bottom of the cooking cavity lacks a heat source to provide heat. That is, there is no lower heating element at the bottom of the cooking cavity, and all heating elements are located at the top. Therefore, the heat rises slowly at the bottom of the cooking cavity, and the temperature difference between the top and bottom is large, making it impossible to meet the baking needs of large volumes (such as making chiffon cakes), thus reducing the user experience. Summary of the Invention

[0006] The purpose of this invention is to at least solve the problem of a large temperature difference between the top and bottom of the cooking cavity in existing cooking appliances. This purpose is achieved through the following technical solution:

[0007] This invention proposes a hot air hood for a hot air assembly of a cooking appliance. The hot air hood and the structural components of the cooking appliance form a heating cavity. The hot air hood is provided with a suction area, a shielding area and an air inlet area. The heating cavity is connected to the cooking cavity of the cooking appliance through the suction area and the air inlet area.

[0008] The number of the shielding areas is at least one, and it is arranged on one side of the air suction area along a first direction, the first direction being perpendicular to the flow direction of the air suction area;

[0009] The air intake area includes a first air intake area. Along the first direction, the first air intake area is disposed on the side of the shielding area away from the suction area and is located between the shielding area and the side wall of the cooking cavity.

[0010] According to the hot air hood of the present invention, when the hot air hood is used in the hot air assembly of a cooking appliance, the hot air assembly is installed on the body of the cooking appliance, and the structural components of the cooking appliance and the hot air hood form a heating chamber. The heating chamber is connected to the cooking chamber of the body through the air inlet area and the air suction area on the hot air hood. Driven by the impeller of the hot air assembly, air circulates in the cooking chamber and the heating chamber through the air suction area and the air inlet area to supply hot air to the cooking chamber. Air in the cooking chamber enters the heating chamber through the air suction area, is heated by the heating element, and then flows to the air inlet area. At this time, due to the setting of the shielding area, at least part of the heated airflow enters the cooking chamber through the first air inlet area, and the airflow entering the cooking chamber through the first air inlet area flows along the side wall of the cooking chamber to the bottom to form a "Coanda effect," which helps to quickly increase the heat at the bottom of the cooking chamber, reduce the temperature difference between the top and bottom of the cooking chamber, and also helps to ensure the heating speed of the cooking chamber, enabling it to meet large-volume baking needs (such as making chiffon cakes), thus ensuring the user's experience.

[0011] In addition, the hot air shroud according to the present invention may also have the following additional technical features:

[0012] In some embodiments of the present invention, the number of the shielding areas is two, and the two shielding areas are respectively arranged on opposite sides of the air intake area.

[0013] In some embodiments of the present invention, the air intake area further includes:

[0014] The second air intake area consists of two areas, which are respectively located on opposite sides of the suction area along a second direction. The second direction is perpendicular to the flow direction of the suction area and also perpendicular to the first direction.

[0015] In some embodiments of the present invention, the second air intake region extends along the first direction, and the second air intake region extends along the second direction on both sides opposite to the first air intake region.

[0016] In some embodiments of the present invention, the air inlet area has a plurality of air inlet holes, which are spaced apart within the air inlet area.

[0017] In some embodiments of the present invention, the shape of the air inlet is circular, elliptical, or spiral-shaped.

[0018] In some embodiments of the present invention, the suction area includes a plurality of suction holes, which are spaced apart within the suction area. Both the air inlet and the suction holes are circular holes, and the diameter of the air inlet is the same as the diameter of the suction hole.

[0019] In some embodiments of the present invention, along the first direction, the suction area has a first minimum distance A between it and the sidewall of the cooking cavity, and the shielding area has a second minimum distance B between it and the sidewall of the cooking cavity, wherein B / A ∈ [0.1, 0.9].

[0020] And / or,

[0021] Along the second direction, there is a third minimum distance C between the suction area and the side wall of the cooking cavity, and along the second direction, there is a fourth minimum distance D between the shielding area and the side wall of the cooking cavity, where D / C ∈ [0,1].

[0022] In some embodiments of the present invention, the hot air hood is a plate-shaped structure, and the position of the hot air hood having the air suction area is a non-planar structure.

[0023] In some embodiments of the present invention, the non-planar structure is a protruding structure formed in the middle of the hot air hood and protruding toward the side closer to the cooking cavity.

[0024] A second aspect of the present invention provides a hot air assembly for a cooking appliance, the hot air assembly comprising:

[0025] According to the hot air hood of the present invention, the hot air hood is used to form a heating cavity with the structural components of the cooking appliance;

[0026] A driving component, which is installed inside the cooking appliance and located on the outside of the heating cavity;

[0027] An impeller is rotatably disposed in the heating chamber and is connected to the driving component. The impeller is configured to drive the airflow in the cooking chamber of the cooking appliance to enter the heating chamber through the suction area, and to send the airflow in the heating chamber into the cooking chamber through the air inlet area.

[0028] A heating element is disposed radially outside the impeller and is configured to heat the airflow delivered by the impeller to the air inlet area.

[0029] According to the cooking appliance of the present invention, a hot air assembly is installed on the body of the cooking appliance, and the structural components of the cooking appliance and the hot air shroud form a heating chamber. The heating chamber is connected to the cooking chamber of the body through an air inlet area and an air suction area on the hot air shroud. Driven by the impeller of the hot air assembly, air circulates within the cooking chamber and the heating chamber through the air suction area and the air inlet area to supply hot air to the cooking chamber. Specifically, the air in the cooking chamber enters the heating chamber through the air suction area, is heated by the heating element, and then flows to the air inlet area. At this time, due to the setting of the shielding area, at least part of the heated airflow enters the cooking chamber through the first air inlet area, and the airflow entering the cooking chamber through the first air inlet area flows along the side wall of the cooking chamber to the bottom of the cooking chamber, forming a "Coanda effect." This helps to quickly increase the heat at the bottom of the cooking chamber, reduce the temperature difference between the top and bottom of the cooking chamber, and also helps to ensure the heating speed of the cooking chamber, enabling it to meet large-volume baking needs (such as making chiffon cakes), thus ensuring a good user experience.

[0030] A third aspect of the present invention provides a cooking appliance, the cooking appliance comprising:

[0031] The machine body is provided with a cooking cavity;

[0032] According to the hot air assembly of the present invention, the hot air assembly is installed in the body of the machine, the hot air shroud of the hot air assembly and the structural components of the machine body form a heating cavity, and the heating cavity is connected to the cooking cavity through the air intake area and the air intake area of ​​the hot air shroud respectively.

[0033] According to the cooking appliance of the present invention, a hot air assembly is installed on the body of the cooking appliance, and the structural components of the cooking appliance and the hot air shroud form a heating chamber. The heating chamber is connected to the cooking chamber of the body through an air inlet area and an air suction area on the hot air shroud. Driven by the impeller of the hot air assembly, air circulates within the cooking chamber and the heating chamber through the air suction area and the air inlet area to supply hot air to the cooking chamber. Specifically, the air in the cooking chamber enters the heating chamber through the air suction area, is heated by the heating element, and then flows to the air inlet area. At this time, due to the setting of the shielding area, at least part of the heated airflow enters the cooking chamber through the first air inlet area, and the airflow entering the cooking chamber through the first air inlet area flows along the side wall of the cooking chamber to the bottom of the cooking chamber, forming a "Coanda effect." This helps to quickly increase the heat at the bottom of the cooking chamber, reduce the temperature difference between the top and bottom of the cooking chamber, and also helps to ensure the heating speed of the cooking chamber, enabling it to meet large-volume baking needs (such as making chiffon cakes), thus ensuring a good user experience. Attached Figure Description

[0034] Various other advantages and benefits will become apparent to those skilled in the art upon reading the following detailed description of preferred embodiments. The accompanying drawings are for illustrative purposes only and are not intended to limit the invention. Furthermore, the same reference numerals denote the same parts throughout the drawings. In the drawings:

[0035] Figure 1 A schematic diagram of the structure of a hot air shroud according to an embodiment of the present invention is shown from a certain perspective;

[0036] Figure 2 for Figure 1 A schematic diagram of the structure of the heat shroud shown from another perspective;

[0037] Figure 3 A schematic diagram of the structure of a hot air assembly according to an embodiment of the present invention is shown from a certain perspective.

[0038] Figure 4 for Figure 3 The exploded structural diagram of the hot air assembly shown;

[0039] Figure 5 A schematic diagram of a partial structure of a cooking appliance according to an embodiment of the present invention is shown from a certain perspective (the black arrows in the diagram indicate the flow direction of some gases).

[0040] Figure 6 for Figure 5 The diagram shows a partial cross-sectional view of the cooking appliance (the black arrows in the diagram indicate the flow direction of some gases).

[0041] The attached figures are labeled as follows:

[0042] 1000. Cooking utensils;

[0043] 100. Hot air assembly; 200. Cooking cavity; 300. Heating cavity;

[0044] 10. Heat hood;

[0045] 11. Suction area; 111. Suction hole; 12. Air intake area; 121. First air intake area; 122. Second air intake area; 123. Air intake hole; 13. Shielding area;

[0046] 20. Driving components;

[0047] 30. Impeller;

[0048] 40. Heating element;

[0049] 50. Deflector plate;

[0050] 60. Structural components;

[0051] 70. Body. Detailed Implementation

[0052] Exemplary embodiments of the present disclosure will now be described in more detail with reference to the accompanying drawings. While exemplary embodiments of the present disclosure are shown in the drawings, it should be understood that the present disclosure may be implemented in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the disclosure to those skilled in the art.

[0053] It should be understood that the terminology used herein is for the purpose of describing particular exemplary embodiments only and is not intended to be limiting. Unless the context clearly indicates otherwise, the singular forms “a,” “an,” and “described” as used herein may also include the plural forms. The terms “comprising,” “including,” “containing,” and “having” are inclusive and therefore indicate the presence of the stated features, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, steps, operations, elements, components, and / or combinations thereof. The method steps, processes, and operations described herein are not construed as requiring them to be performed in a particular order described or illustrated unless the order of performance is explicitly indicated. It should also be understood that additional or alternative steps may be used.

[0054] Although terms such as first, second, third, etc., may be used in this document to describe multiple elements, components, regions, layers, and / or segments, these elements, components, regions, layers, and / or segments should not be limited by these terms. These terms may be used only to distinguish one element, component, region, layer, or segment from another. Unless the context clearly indicates otherwise, terms such as "first," "second," and other numerical terms used herein do not imply order or sequence. Therefore, the first element, component, region, layer, or segment discussed below may be referred to as the second element, component, region, layer, or segment without departing from the teachings of the exemplary embodiments.

[0055] For ease of description, spatial relative terms may be used in the text to describe the relationship of one element or feature relative to another element or feature, as shown in the figure. These relative terms include, for example, "inside," "outside," "middle," "outer," "below," "below," "above," "over," etc. Such spatial relative terms are intended to include different orientations of the device in use or operation, other than those depicted in the figure. For example, if the device in the figure is flipped, an element described as "below other elements or features" or "below other elements or features" would subsequently be oriented "above other elements or features" or "above other elements or features." Therefore, the example term "below" can include both upper and lower orientations.

[0056] like Figures 1 to 6 As shown, according to an embodiment of the present invention, a hot air hood 10 of a hot air assembly 100 of a cooking appliance 1000 is provided. When the hot air assembly 100 with the hot air hood 10 is installed on the cooking appliance 1000, the hot air hood 10 is inside the body 70 of the cooking appliance 1000 and surrounds the structural member 60 inside the cooking structure to form a heating cavity 300. The hot air hood 10 is provided with a suction area 11 and an air inlet area 12. The heating cavity 300 is connected to the cooking cavity 200 of the cooking appliance 1000 through the suction area 11 and the air inlet area 12, respectively.

[0057] Furthermore, the hot air hood 10 is also provided with a shielding area 13, the number of which is at least one, and is arranged on one side of the suction area 11 along a first direction, wherein the first direction is perpendicular to the flow direction of the suction area 11.

[0058] Furthermore, the air intake area 12 includes a first air intake area 121. Along the first direction, the first air intake area 121 is disposed on the side of the shielding area 13 away from the suction area 11 and is located between the shielding area 13 and the side wall of the cooking cavity 200.

[0059] Specifically, when the hot air cover 10 is used for the hot air assembly 100 of the cooking appliance 1000, the hot air assembly 100 is installed on the body 70 of the cooking appliance 1000, and the structural component 60 of the cooking appliance 1000 and the hot air cover 10 form a heating chamber 300. The heating chamber 300 is connected to the cooking chamber 200 of the body 70 through the air inlet area 12 and the air suction area 11 on the hot air cover 10. Driven by the impeller 30 of the hot air assembly 100, air circulates in the cooking chamber 200 and the heating chamber 300 through the air suction area 11 and the air inlet area 12 to supply hot air to the cooking chamber 200. In this process, the air in the cooking cavity 200 enters the heating cavity 300 through the suction area 11, and after being heated by the heating element, it flows to the air intake area 12. At this time, due to the setting of the shielding area 13, at least part of the heated airflow will enter the cooking cavity 200 through the first air intake area 121. The airflow entering the cooking cavity 200 through the first air intake area 121 will flow along the side wall of the cooking cavity 200 to the bottom to form a "Coanda effect". This helps to quickly increase the heat at the bottom of the cooking cavity 200 and reduce the temperature difference between the top and bottom of the cooking cavity 200. In addition, it also helps to ensure the heating speed of the cooking cavity 200 so that it can meet the requirements of air frying, that is, it can complete the baking requirements of large volume, such as chiffon cake.

[0060] It should be understood that the impeller 30 of the hot air assembly 100 has an axial suction and radial discharge structure. The impeller 30 is rotatably installed in the heating chamber 300. When the impeller 30 rotates, the airflow in the cooking chamber 200 enters the heating chamber 300 through the suction area 11. The impeller 30 turns the airflow entering the heating chamber 300 and throws it out radially. The thrown-out airflow will pass through the heating element 40 (heating tube) to form hot air. The hot air will enter the cooking chamber 200 through the air inlet area 12 to cook the food in the cooking chamber 200.

[0061] It should be noted that, since the suction area 11, the shielding area 13, and the first air intake area 121 are arranged sequentially along the first direction, at least part of the hot air will flow through the shielding area 13 and enter the cooking cavity 200 from the first air intake area 121. Since the first air intake area 121 is sandwiched between the side wall of the cooking cavity 200 and the shielding area 13 along the first direction, the hot air entering the cooking cavity 200 through the first air intake area 121 will flow along the side wall of the cooking cavity 200 to the bottom of the cooking cavity 200 to form a wall attachment effect, namely the "Coanda effect". The wall attachment effect can make the hot air form a faster airflow speed on the side wall of the cooking cavity 200, which helps the hot air to quickly enter the bottom of the cooking cavity 200 to heat the food to be cooked. At the same time, it also helps to quickly reduce the temperature difference between the top and bottom of the cooking cavity 200 and increase the heating rate of the cooking cavity 200.

[0062] In addition, the suction area 11 is configured to correspond to the axial air intake channel of the impeller 30, so that the airflow in the cooking cavity 200 can directly enter the air intake channel of the impeller 30 after passing through the suction area 11, reducing the diffusion of airflow in the heating cavity 300 and further improving the airflow speed.

[0063] Furthermore, due to the setting of the shielding area 13, the air intake area 12 and the air suction area 11 are set at intervals on the hot air cover 10, which helps to prevent the airflow of the two areas from interfering with each other and generating vortex airflow, ensuring the effect of airflow exchange between the heating cavity 300 and the cooking cavity 200, and further improving the cooking effect of food in the cooking cavity 200.

[0064] It should be noted that the aforementioned first direction can be the opening direction of the cooking cavity 200, that is, the direction in which the suction area 11 faces the door of the cooking appliance 1000. Since opening and closing the door when storing food (items to be cooked) allows outside air to enter the cooking cavity 200, it can easily cause a temperature difference between the opposite sides of the food in the first direction. In this case, the cooking appliance 1000 with the hot air hood 10 of this invention can quickly increase the temperature inside the cooking cavity 200, improve the heating efficiency of the cooking cavity 200, and reduce the impact of the temperature difference on the cooking effect. Of course, the first direction can also be set perpendicular to the opening direction of the cooking cavity 200, without affecting the heating efficiency of the cooking cavity 200. Furthermore, the first direction can also be set as the extending direction of the suction area 11 towards its periphery, and in this case, there are multiple first directions, including the opening direction of the cooking cavity 200.

[0065] Furthermore, there are two shielding areas 13, and the two shielding areas 13 are respectively set on opposite sides of the air intake area 11.

[0066] Specifically, by setting two shielding areas 13, which are respectively located on opposite sides of the suction area 11, the flow rate or volume of hot air on the two opposite side walls of the cooking cavity 200 can be ensured to be the same, which helps to ensure the heating uniformity of the items to be cooked on opposite sides, thereby further improving the cooking effect of the food in the cooking cavity 200.

[0067] It should be understood that, since the suction area 11 is correspondingly arranged with the axial air inlet channel of the impeller 30, the suction area 11 has the same airflow on opposite sides along the first direction. By setting two shielding areas 13 on opposite sides of the suction area 11, it can be further ensured that the hot air on opposite sides of the suction area 11 can be guided to the first air inlet area 121, thereby enabling...

[0068] The hot air flows along the two opposite side walls of the cooking cavity 200. At this time, the temperature and flow rate of the hot air on both sides of the cooking cavity 200 are the same or similar, which can effectively ensure that the hot air has a high flow rate in the cooking cavity 200, thereby increasing the amount of hot air entering the cooking cavity 200. At the same time, it can also make the airflow more evenly distributed in the cooking cavity 200, further improving the cooking effect on the food.

[0069] To further understand, the shielding areas of the two shielding areas 13 can be set to be the same, the distance from the two shielding areas 13 to the side wall of their corresponding cooking cavity 200 can be set to be the same, and the flow areas of the two first air intake areas 121 can be the same.

[0070] Specifically, since the suction area 11 and the axial air intake channel of the impeller 30 are correspondingly arranged, the airflow rate and air velocity of the hot air located on both sides of the suction area 11 along the first direction are the same. At this time, the two shielding areas 13 with the same shielding area will make the airflow rate and air velocity of the hot air flowing through the two first air intake areas 121 the same, that is, the airflow content and velocity flowing along the side wall of the cooking cavity 200 are the same. At the same time, the distance from the two shielding areas 13 to the side wall of their corresponding cooking cavity 200 is set to be the same, and the flow area of ​​the two first air intake areas 121 is the same, which helps to ensure the temperature rise effect in the cooking cavity 200, achieve the temperature uniformity in the cooking cavity 200, and ensure the heating effect of the cooking cavity 200.

[0071] It should be noted that having the same or different shielding areas of the two shielding areas 13 can increase the rate of temperature rise in the cooking cavity 200. However, in order to ensure the heating effect of the cooking cavity 200 on the food, the shielding areas of the two shielding areas 13 can be limited to be the same, the flow areas of the two first air inlet areas 121 can be the same, and the distance between the two shielding areas 13 and the side wall of their corresponding cooking cavity 200 can be set to be the same, so as to ensure that the flow rate and velocity of the hot air flowing to the cooking cavity 200 through the two first air inlet areas 121 are the same.

[0072] Furthermore, along the first direction, the distance between the sidewall of the cooking cavity 200 and the two shielding areas 13 is different, meaning the areas of the two first air intake areas 121 are different. This affects the flow area of ​​the two first air intake areas 121, which easily leads to differences in the flow rate and airflow velocity of the hot air flowing through the first air intake areas 121, i.e., different flow velocities of the hot air along the sidewall of the cooking cavity 200. By limiting the distance between the sidewall of the cooking cavity 200 and the shielding areas 13, the flow velocity of the hot air on the sidewall of the cooking cavity 200 can be further determined, and the rate of temperature increase within the cooking cavity 200 can be improved.

[0073] In an embodiment of the present invention, the suction region 11 is a square region formed on the hot air hood 10, wherein the width direction of the suction region 11 is the first direction, and the length direction of the suction region 11 is the second direction described below. Along the radial direction of the impeller 30, this square region is located in the central region of the hot air hood 10, and two square shielding regions 13 with equal areas are respectively provided on both sides of the suction region 11. Simultaneously, two first air inlet regions 121 are also correspondingly provided on opposite sides of the suction region 11, and the two first air inlet regions 121 are also square with equal flow areas. Hot air diffused along the first direction will flow to the first air inlet regions 121 under the guidance of the shielding regions 13, and after flowing through the first air inlet regions 121, it will flow along the side wall of the cooking cavity 200, effectively ensuring the efficiency of temperature increase within the cooking cavity 200 and guaranteeing the heating effect of the cooking cavity 200.

[0074] Furthermore, the air intake area 12 also includes a second air intake area 122, wherein there are two second air intake areas 122, and the two second air intake areas 122 are respectively arranged on opposite sides of the suction area 11 along a second direction, and the second direction is perpendicular to the flow direction of the suction area and the first direction.

[0075] Specifically, driven by the impeller 30, the airflow in the cooking chamber 200 enters the heating chamber 300 through the suction area 11. The airflow in the heating chamber 300 forms a rotating airflow under the drive of the impeller 30. At this time, by setting up a second air intake area 122 and arranging the two second air intake areas 122 along the second direction on both sides of the suction area 11, in conjunction with the two first air intake areas 121, the rotating airflow can be quickly introduced into the cooking chamber 200, thereby forming a heating airflow around the food to achieve cooking. Simultaneously, it also helps to increase the amount of gas entering the cooking chamber 200 from the heating chamber 300, improving the heating effect of the cooking chamber 200.

[0076] In an embodiment of the present invention, the second air inlet region 122 is a square region. The length of the second air inlet region 122 in the first direction is greater than or equal to the width of the suction region 11. By limiting the length of the second air inlet region 122 in the first direction, it can be effectively ensured that the airflow in the heating cavity 300 can enter the cooking cavity 200 quickly and evenly. At the same time, the second air inlet region 122 has a minimum length in the second direction, so that the sum of the flow area of ​​the two second air inlet regions 122 and the flow area of ​​the two first air inlet regions 121 is greater than or equal to the flow area of ​​the suction region 11. This ensures that the pressure in the heating cavity 300 and the cooking cavity 200 is the same or similar, thereby ensuring the flowability and stability of the gas.

[0077] It should be noted that the flow area of ​​the air inlet area 12 is greater than or equal to the flow area of ​​the air intake area 11. This ensures that the rotating airflow generated by the impeller 30 can effectively enter the cooking chamber 200 through the air inlet area 12, thereby increasing the amount of air entering the cooking chamber 200 from the heating chamber 300. This further guarantees the cooking effect of the food within the cooking chamber 200. Specifically, when the flow area of ​​the air inlet area 12 is greater than the flow area of ​​the air intake area 11, the air intake volume within the heating chamber 300 is less than the air output volume when the impeller 30 is running in the heating chamber 300. This causes the heating chamber 300 to be in a depressurization process, which helps to increase the jet speed of the airflow into the heating chamber 300 through the air intake hole 111. Combined with the hot air flowing along the side wall of the cooking chamber 200, this accelerates the airflow within the cooking chamber 200, further increasing the heating rate of the cooking chamber 200. This rapidly reduces the temperature difference between the top and bottom of the cooking chamber 200, thereby improving the cooking capacity of the cooking chamber 200.

[0078] Furthermore, the second air intake area 122 extends along the first direction, and the second air intake area 122 extends along the second direction on both sides opposite to the first air intake area 121.

[0079] Specifically, the second air intake area 122 extends along the first direction and extends to the opposite sides of the first air intake area 121, so that the two second air intake areas 122 and the two first air intake areas 121 cooperate to form an air intake area 12 surrounding the suction area 11 and the shielding area 13. At this time, the rotating airflow formed under the drive of the impeller 30 will quickly flow into the cooking cavity 200, thereby increasing the amount of gas entering the cooking cavity 200 from the heating cavity 300 and ensuring the heating effect of the cooking cavity 200.

[0080] In an embodiment of the present invention, the hot air hood 10 is generally square in structure, with the suction area 11 located in the central area of ​​the square structure, and the air intake area surrounding the suction area 11 and the shielding area 13. The first air intake area 121 is used to create a Coanda effect, causing some hot air to flow along the side wall of the cooking cavity 200. The second air intake area 122 is used to guide another portion of the hot air into the cooking cavity 200, thereby increasing the internal temperature of the cooking cavity 200. The second air intake area 122 helps to maintain the pressure in the heating cavity 300 and the cooking cavity 200, thereby ensuring gas flow and guaranteeing the heating effect of the airflow.

[0081] It should be noted that the shape of the second air intake area 122 includes, but is not limited to, the aforementioned square area, as long as it can quickly guide the flow of hot air, such as a semi-circular or arc shape. Setting the second air intake area 122 as a square area, and located on both sides of the suction area 11, the shielding area 13 and the first air intake area 121, can be coordinated with the setting of the suction hole 111 and the air inlet, reducing the difficulty of simulation calculation, thereby making it easier to quickly determine the area of ​​the shielding area 13, and realizing the dual function of the cooking appliance 1000 in air frying and baking.

[0082] Furthermore, the suction area 11 includes a plurality of suction holes 111, and the plurality of suction holes 111 are arranged at intervals within the suction area 11.

[0083] Specifically, by setting multiple air intake holes 111 in the air intake area 11, sufficient communication area is ensured between the heating chamber 300 and the cooking chamber 200, thereby increasing the amount of airflow entering the heating chamber 300 from the cooking chamber 200, and further increasing the flow rate of hot air that finally flows back to the cooking chamber 200, which helps to ensure the cooking effect of the cooking chamber 200 on the food.

[0084] It should be understood that multiple air intake holes 111 are arranged to form a square area. The width direction of this square area is the first direction, i.e., the direction in which the air intake area 11 faces the door, and the length direction of this square area is the second direction. Along the second direction, the multiple air intake holes 111 are arranged in a row with intervals. Along the first direction, adjacent rows of air intake holes 111 are staggered. By limiting the arrangement of the air intake holes 111, the amount of airflow entering the heating chamber 300 from the cooking chamber 200 can be effectively guaranteed, and it helps to ensure that the airflow entering the heating chamber 300 can be evenly distributed to the air intake area 12.

[0085] In addition, multiple air inlets 123 are spaced apart in the air inlet area 12. The spacing can be equal or set according to a preset pattern to ensure the airflow from the cooking cavity 200 into the heating cavity 300.

[0086] Furthermore, such as Figure 1 and Figure 2 As shown, the air intake area 12 has multiple air intake holes 123, which are spaced apart within the air intake area 12.

[0087] Specifically, by setting multiple air inlets 123 in the air inlet area 12, sufficient communication area is ensured between the heating chamber 300 and the cooking chamber 200, thereby increasing the amount of airflow entering the cooking chamber 200 from the heating chamber 300 and ensuring that the airflow entering the cooking chamber 200 can be evenly distributed, thereby improving the cooking effect of food in the cooking chamber 200.

[0088] In an embodiment of the present invention, a plurality of air inlets 123 are arranged in a row at intervals along a second direction, with adjacent rows of air inlets staggered. Along the second direction, the spacing between two adjacent air inlets 123 is the same as the spacing between adjacent air intakes 111. Simultaneously, along the first direction, the spacing between two adjacent rows of air inlets is the same as the spacing between two adjacent rows of air intakes. Preferably, adjacent air inlets 123 and air intakes 111 are located in the same row, and the spacing between adjacent air inlets 123 and air intakes 111 is the same as the spacing between two adjacent air inlets 123. By defining the arrangement of the air inlets 123 and air intakes 111, and ensuring that the diameters of the air inlets and air intakes 111 are the same, the convenience of the following simulation calculations is improved, in order to determine the location and area of ​​the obstruction area 13.

[0089] It should be noted that multiple air inlets 123 are spaced apart within the air inlet area 12. The spacing can be equal or set according to a preset pattern to ensure the uniformity of the airflow temperature entering the cooking cavity 200 from the self-heating cavity 300, thereby further improving the cooking effect on the food in the cooking cavity 200.

[0090] Furthermore, in an embodiment of the present invention, the openings of the air inlet 123 and the air suction hole 111 are both circular, and the diameter of the air inlet 123 is the same as the diameter of the air suction hole 111.

[0091] Specifically, by defining the diameter of the air inlet 123 and the air suction 111 as circular, the area of ​​the aperture can be quickly calculated. This allows for planning the arrangement of the air inlet 123 and the air suction 111 in accordance with the shape and size of the hot air hood 10, so as to form the required air intake area 12, shielding area 13 and suction area 11. At the same time, it also helps to make adjustments to calculate the shape and area of ​​the required shielding area 13. In addition, it also helps to ensure the aesthetics of the hot air hood 10.

[0092] It should be noted that the shapes of the air inlet 123 and the air outlet can be set to other shapes, such as elliptical or swirl-shaped, to ensure that the airflow enters the heating chamber 300 from the cooking chamber 200 and flows back to the cooking chamber 200 from the heating chamber 300. Among them, the structure of the circular hole is more convenient for testing and for optimizing the structure of the shielding area 13.

[0093] Furthermore, along the first direction, there is a first minimum distance A between the suction area 11 and the side wall of the cooking cavity 200, and a second minimum distance B between the shielding area 13 and the side wall of the cooking cavity 200. That is, the minimum distance between the suction area 11 and the end of the first air intake area 121 away from the suction area 11 is A, and the minimum distance between the shielding area 13 and the end of the first air intake area 121 away from the suction area 11 is B, where B / A∈[0.1, 0.9].

[0094] And / or, along the second direction, there is a third minimum distance C between the suction area 11 and the side wall of the cooking cavity 200, and a fourth minimum distance D between the shielding area 13 and the side wall of the cooking cavity 200 along the second direction. The minimum distance between the suction area 11 and the end of the second air intake area 122 away from the suction area 11 is C, and the minimum distance between the shielding area 13 and the end of the second air intake area 122 away from the suction area 11 is D, where D / C∈[0,1].

[0095] Specifically, by defining the minimum distance between the suction area 11 and the side wall of the cooking cavity 200 in the first direction, and the minimum distance between the shielding area 13 and the side wall of the cooking cavity 200, the length of the shielding area 13 in the first direction can be obtained by subtraction. Here, by defining B / A ∈ [0.1, 0.9], it is ensured that the first air intake area 121 has both the minimum and maximum flow areas, both of which allow the cooking appliance 1000 to simultaneously meet the needs of air frying and baking.

[0096] Meanwhile, by limiting the minimum distance between the suction area 11 and the side wall of the cooking cavity 200 in the second direction, and the minimum distance between the shielding area 13 and the side wall of the cooking cavity 200 in the second direction, the length of the shielding area 13 in the second direction can be obtained by subtraction. Wherein, by limiting D / C ∈ [0,1], it can be determined that the length of the shielding area 13 in the second direction does not affect the cooking appliance 1000 from simultaneously meeting the requirements of air frying and baking, but it does affect the cooking effect of the cooking appliance 1000. At this time, the distance C between the suction area 11 and the side wall of the cooking cavity 200 in the second direction is greater than 0.

[0097] In an embodiment of the present invention, the hot air cover 10 is generally square in shape, with a length of 260 mm along the first direction and a length of 273 mm along the second direction. The shielding area 13 has a length of 39 mm and a width of 143 mm. Along the first direction, the distance between the shielding area 13 and the end of the first air inlet area 121 furthest from the suction area 11 is 26 mm. Along the second direction, the distance between the shielding area 13 and the end of the second air inlet area 122 furthest from the suction area 11 is 65 mm. By defining the length, width, and position of the shielding area 13, it can be aligned with the heating element, thereby ensuring that the airflow after passing through the heating element flows to the first air inlet area 121 to the maximum extent, thus guaranteeing the heating speed of the cooking cavity 200.

[0098] It should be noted that, in the embodiments of the present invention, the value of B / A can be 0.1, 0.2, 0.3, 0.4, 0.5, 0.6...0.9. The value of D / C can be 0, 0.05, 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, 0.55, 0.6...1.

[0099] Furthermore, it should be noted that when the value of B / A is 0.1, the length of the obstruction area 13 is 58.5 mm, and it has a minimum distance of 6.5 mm from the end of the first air intake area 121 away from the suction area 11 along the first direction. In this case, the first air intake area 121 has a row of air intake holes 123. When the value of B / A is 0.9, the length of the obstruction area 13 is 6.5 mm, and the obstruction area 13 has a maximum distance of 58.5 mm from the end of the first air intake area 121 away from the suction area 11 along the first direction. Simultaneously, when the value of D / C is 0, the obstruction area 13 has a maximum length of 273 mm along the second direction; when the value of D / C is 1, the obstruction area 13 has a minimum length along the second direction, which is the same as the length of the suction area 11, i.e., 143 mm.

[0100] Furthermore, the position of the suction area 11 of the hot air hood 10 is a non-planar structure (e.g., curved surface structure, convex surface structure, or combined surface structure, etc.).

[0101] Specifically, by defining the location of the suction area 11, the structure can be used to ensure the accuracy of assembly in conjunction with the impeller 30. At the same time, by adopting a non-planar structure, it can also be used in conjunction with the impeller 30 to enhance or reduce the flow effect of the suction area 11, thereby working with the first air intake area 121 and the shielding area 13 to ensure the Coanda effect and improve the heating effect of the cooking cavity 200.

[0102] It should be understood that the non-planar structure can be a curved structure that arches towards the cooking cavity 200 or the heating cavity 300. This curved structure can increase the flow area of ​​the air intake area 12 within a limited space. Moreover, the axial direction of the air intake hole 111 is set at an angle to the axial direction of the impeller 30. The airflow entering the cooking cavity 200 through the air intake hole 111 has an axial velocity along the axial direction of the impeller 30 and a circumferential velocity along the circumferential direction of the impeller 30, which helps to further accelerate the dispersion effect of the airflow in the heating cavity 300.

[0103] It should be noted that the non-planar structure can also be set as a raised structure or a combined surface structure, so as to match the position of the impeller 30 for assembly, ensuring the accuracy of assembly, and at the same time, it also helps to improve the overall structural strength of the hot air shroud 10.

[0104] Furthermore, in an embodiment of the present invention, the hot air hood 10 is a plate-shaped structure and is generally square. A non-planar structure is provided in the middle of the hot air hood 10. The non-planar structure is a first protrusion structure that protrudes into the cooking cavity 200. The first protrusion structure extends along the first direction to the shielding area 13 and is generally circular, so as to further correspond to the shape of the impeller 30 to form an avoidance space, which helps to improve the space utilization of the cooking appliance 1000.

[0105] It should be understood that using the first protruding structure as the non-planar structure helps to improve the overall structural strength of the hot air hood 10. At the same time, it also helps to solve the problem of deformation of the hot air hood caused by long-term high temperature during the baking process.

[0106] It should be noted that the non-planar mechanism is formed on the hot air shroud 10 and is an integral structure with the hot air shroud 10. In the embodiment of the present invention, it is a protrusion formed on the hot air shroud 10 by stamping to ensure the structural stability between the non-planar mechanism and the hot air shroud 10.

[0107] In addition, the hot air hood 10 can be a sheet metal stamping part or a casting part.

[0108] To further understand, the hot air hood 10 is provided with a second protrusion structure that protrudes into the cooking cavity 200 at the locations of the first air intake area 121 and the second air intake area 122.

[0109] In an embodiment of the present invention, the second protrusion structure is configured as a semi-cylindrical shape or a connection structure of multiple semi-cylindrical shapes. The configuration of the second protrusion structure helps to further improve the overall structural strength of the hot air cover 10. At the same time, the air inlet on the second protrusion structure also helps to enhance the speed of gas flow to the cooking chamber 200, thereby helping to further improve the heating speed of the cooking chamber 200.

[0110] It should be noted that the second protrusion structure is formed on the hot air shroud 10 and is an integral structure with the hot air shroud 10. In the embodiment of the present invention, the protrusion is formed on the hot air shroud 10 by stamping to ensure the structural stability between the second protrusion structure and the hot air shroud 10.

[0111] Furthermore, it should be understood that due to the different sizes of the hot air hood 10 and the different positions and shapes of the heating elements 40, the position and area of ​​the shielding area 13 are also adjusted accordingly to form a better wall adhesion effect and ensure the heating effect of the cooking cavity 200. To ensure the effectiveness of the hot air hood 10, the following optimization scheme can be adopted to determine the area and position of the shielding area 13, thereby effectively ensuring the effectiveness of the hot air hood 10.

[0112] In the embodiments of this application, a plurality of air outlets are provided on the hot air hood 10. Along the second direction, multiple air outlets are spaced apart to form a row, and along the first direction, adjacent rows of air outlets are spaced apart. The air outlets are determined and divided into suction holes 111 and air inlets 123 according to the position of the impeller 30, so as to correspondingly form suction area 11 and air inlet area 12. Simultaneously, some air outlets are blocked to form the aforementioned shielding area 13. Furthermore, the size and location of the shielding area 13 directly affect the temperature difference between the top and bottom of the cooking cavity 200, as well as the heating rate of the cooking cavity 200. The specific relationship is shown in Table 1 below. Table 1 shows the specific relationship between the location of the blocked air outlets and the temperature difference between the top and bottom of the cooking cavity 200.

[0113] Table 1:

[0114] plan Temperature difference (°C) between the top and bottom of cooking cavity 200 Time (s) required to heat to 200℃ a = 0, b = 0, c = 0, d = 0 35 220 a = 1, b = 10, c = 1, d = 42 40 340 a = 4, b = 20, c = 11, d = 30 8 380 a = 4, b = 10, c = 11, d = 30 13 245 a = 4, b = 10, c = 1, d = 42 10 280

[0115] It should be noted that, where 'a' represents the number of rows where the air outlets are canceled starting from the first direction, 'b' represents the number of rows where the air outlets are canceled stopping from the first direction, 'c' represents the number of rows where the air outlets are canceled starting from the second direction, and 'd' represents the number of rows where the air outlets are canceled stopping from the second direction.

[0116] (1) Starting from the vertical direction, cancel the number of rows of air outlets a∈[0,20];

[0117] (2) Vertically stop canceling the number of rows of air outlets b∈[0,20];

[0118] (3) Start canceling the number of rows of air outlets horizontally, c∈[0,42];

[0119] (4) Horizontal stop cancels the number of rows of air outlets d∈[0,42];

[0120] According to simulation, when the air vents are fully open, the temperature difference between the top and bottom of the cooking cavity 200 is 35°C, and the time to heat up to 200°C is 220s. When the air vents at both ends along the first direction are blocked, the temperature difference between the top and bottom of the cooking cavity 200 increases to 40°C, and the time to heat up to 200°C increases to 340s. At this time, the hot air hood 10 cannot meet the needs of air frying and baking. When three rows of holes are retained at both ends along the first direction, the temperature difference between the top and bottom of the cooking cavity 200 decreases to 8°C, but at the same time, the time required to heat up to 200°C increases to 380s. The reason for this situation is that the heat is guided to the bottom from the front and rear sides along the walls, resulting in a slow heating speed in the center. Therefore, the preferred solution is to retain both the central air outlet and the side air outlets, and taking into account the heating rate and the temperature difference between the top and bottom, the selected solution is a=4, b=10, c=11, d=30. This solution reduces the temperature difference from 35℃ to 13℃, while increasing the time required to heat up to 200℃ from 220s to 245s, which can simultaneously meet the requirements of air frying and baking.

[0121] like Figures 1 to 4 As shown, the present invention also proposes a hot air assembly 100 for a cooking appliance 1000, the hot air assembly 100 comprising:

[0122] According to the above-mentioned hot air cover 10, the hot air cover 10 is used to form a heating cavity 300 with the structural component 60 of the cooking appliance 1000.

[0123] The drive unit 20 is installed inside the body 70 of the cooking appliance 1000 and located on the outside of the heating chamber 300.

[0124] Impeller 30 is rotatably disposed in heating chamber 300 and connected to drive member 20. Impeller 30 is configured to drive airflow in cooking chamber 200 of cooking appliance 1000 into heating chamber 300 through suction area 11, and send airflow in heating chamber 300 into cooking chamber 200 through air inlet area 12.

[0125] According to the hot air assembly 100 of the present invention, when hot air is used in the hot air assembly 100 of the cooking appliance 1000, the hot air assembly 100 is installed on the body 70 of the cooking appliance 1000, and the structural member 60 of the cooking appliance 1000 and the hot air cover 10 form a heating chamber 300. The heating chamber 300 is connected to the cooking chamber 200 of the body 70 through the air inlet area 12 and the air suction area 11 on the hot air cover 10. Driven by the impeller 30 of the hot air assembly 100, air circulates in the cooking chamber 200 and the heating chamber 300 through the air suction area 11 and the air inlet area 12 to supply hot air to the cooking chamber 200. In this process, the air inside the cooking cavity 200 enters the heating cavity 300 through the suction area 11, and after being heated by the heating element, flows to the air intake area 12. At this time, due to the setting of the shielding area 13, at least part of the heated airflow will enter the cooking cavity 200 through the first air intake area 121. The airflow entering the cooking cavity 200 through the first air intake area 121 will flow along the side wall of the cooking cavity 200 to the bottom of the cooking cavity 200 to form a "Coanda effect". This helps to quickly increase the heat at the bottom of the cooking cavity 200 and reduce the temperature difference between the top and bottom of the cooking cavity 200. In addition, it also helps to ensure the heating speed of the cooking cavity 200, enabling it to meet the baking needs of large volumes (such as making chiffon cakes) and ensure the user's experience.

[0126] It should be noted that, in the embodiments of the present invention, the impeller 30 is a centrifugal impeller 30, which is axially suctioned and radially exhausted. The axial suction position of the impeller 30 is correspondingly set to the suction area 11 of the hot air hood 10. The exhaust area of ​​the impeller 30 is set on the radial outer side of the suction area 11, and the area covered by the exhaust area is greater than or equal to the outer diameter of the impeller 30. This ensures that the airflow thrown out by the impeller 30 can effectively enter the cooking cavity 200 through the air inlet area 12, thereby reducing the loss of airflow energy.

[0127] Furthermore, in embodiments of the present invention, such as Figure 3 and Figure 4 As shown, the hot air assembly 100 also includes heating elements 40, which are rod-shaped and number two. The two heating elements 40 are arranged on the radial outer side of the impeller 30 and are respectively arranged on both sides of the impeller 30 along the first direction. Both heating elements 40 are located between the air outlet area and the impeller 30. When the impeller 30 rotates, the air in the cooking chamber 200 is drawn out from the suction area 11 and enters the heating chamber 300. Driven by the impeller 30, the air is thrown out radially by the impeller 30. The thrown airflow passes through the heating elements 40, which heat the airflow to form hot air. The hot air enters the cooking chamber 200 through the air inlet holes 123 with the first air inlet area 121 and the second air inlet area 122, so as to realize the cooking of food in the cooking chamber 200.

[0128] Among them, the heating element 40 is a heating tube, which can be a metal tube, a graphite tube, or a quartz tube, etc.

[0129] In an embodiment of the present invention, the driving component 20 is a driving motor, which is connected to the impeller 30 for transmission to drive the impeller 30 to rotate within the heating chamber 300. At the same time, the driving motor is installed on the outside of the heating chamber 300, and the shaft of the driving motor extends into the heating chamber 300 and is connected and fixed to the impeller 30. Installing the driving motor on the outside of the heating chamber 300 can prevent the heat inside the heating chamber 300 from affecting the driving motor, reduce the instability of the driving motor, and reduce the failure rate of the driving motor.

[0130] Furthermore, such as Figure 3 and Figure 4 As shown, in this invention, the hot air assembly 100 also includes a guide plate 50, which is disposed around the outside of the air inlet area 12, and the guide plate 50 is also disposed on the outside of the impeller 30 and the heating element 40.

[0131] Specifically, when the impeller 30 is running, the air in the cooking chamber 200 enters the air inlet channel of the impeller 30 through the suction area 11. Under the action of centrifugal force, it enters each air outlet channel. The airflow in each air outlet channel is thrown out under the action of centrifugal force and forms a rotating airflow. Part of the rotating airflow enters the cooking chamber 200 through each air inlet hole 123 of the air inlet area 12. The airflow that does not enter the cooking chamber 200 is blocked by the guide. After being blocked by the guide, the airflow flows in the opposite direction and gathers in the air inlet area 12, which enables the airflow to effectively enter the cooking chamber 200 through the air inlet area 12.

[0132] In an embodiment of the present invention, the structural component 60 of the cooking appliance 1000 is a sheet metal part, which is a plate-shaped structure formed by stamping to create a cavity structure. When the hot air assembly 100 is installed inside the body 70 of the cooking appliance 1000, the hot air hood 10 and the structural component 60 abut against or are fixedly connected. The cavity structure and the hot air hood 10 cooperate to form a heating chamber 300. At this time, the guide plate 50 is disposed inside the heating chamber 300, and the impeller 30 and the heating element 40 are also disposed inside the heating chamber 300. The structural component 60 has a simple structure and is easy to process and manufacture, which helps to reduce manufacturing costs.

[0133] It should be noted that the structural component 60 can be a heat insulation plate or other part of the cooking appliance, as long as it can cooperate with the hot air shroud to form a heating cavity 300. The structural component 60 has a cavity structure, which helps to improve the structural strength of the component.

[0134] like Figures 1 to 6 As shown, the present invention also proposes a cooking utensil 1000, which includes:

[0135] The main body 70 is provided with a cooking cavity 200;

[0136] According to the hot air assembly 100 described above, the hot air assembly 100 is installed inside the body 70. The hot air cover 10 of the hot air assembly 100 and the structural component 60 of the body 70 form a heating chamber 300. The heating chamber 300 is connected to the cooking chamber 200 through the air intake area 11 and the air inlet area 12 of the hot air cover 10.

[0137] According to the cooking appliance 1000 of the present invention, the hot air assembly 100 is mounted on the body 70 of the cooking appliance 1000, and the structural component 60 of the cooking appliance 1000 and the hot air cover 10 form a heating chamber 300. The heating chamber 300 is connected to the cooking chamber 200 of the body 70 through the air inlet area 12 and the air suction area 11 on the hot air cover 10. Driven by the impeller 30 of the hot air assembly 100, air circulates in the cooking chamber 200 and the heating chamber 300 through the air suction area 11 and the air inlet area 12 to supply hot air to the cooking chamber 200. In this process, the air inside the cooking cavity 200 enters the heating cavity 300 through the suction area 11, and after being heated by the heating element, flows to the air intake area 12. At this time, due to the setting of the shielding area 13, at least part of the heated airflow will enter the cooking cavity 200 through the first air intake area 121. The airflow entering the cooking cavity 200 through the first air intake area 121 will flow along the side wall of the cooking cavity 200 to the bottom of the cooking cavity 200 to form a "Coanda effect". This helps to quickly increase the heat at the bottom of the cooking cavity 200 and reduce the temperature difference between the top and bottom of the cooking cavity 200. In addition, it also helps to ensure the heating speed of the cooking cavity 200, enabling it to meet the baking needs of large volumes (such as making chiffon cakes) and ensure the user's experience.

[0138] In this invention, the cooking appliance 1000 is an oven or a microwave-steam-grill combination appliance, etc. For the structure of other parts of the cooking appliance 1000, please refer to the prior art, and will not be described in detail here.

[0139] The above description is merely a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A hot air cover for a hot air assembly of a cooking appliance, the hot air cover forming a heating chamber with a structural member of the cooking appliance, characterized in that, The hot air cover is provided with an air suction area, a shielding area and an air inlet area, and the heating cavity is communicated with the cooking cavity of the cooking appliance through the air suction area and the air inlet area respectively; The number of the shielding areas is at least one, and the shielding areas are arranged on one side of the air suction area along a first direction which is perpendicular to the flow direction of the air suction area; The air inlet area comprises a first air inlet area, and the first air inlet area is arranged on the side of the shielding area away from the air suction area and between the shielding area and the side wall of the cooking cavity along the first direction.

2. The hot air shroud of claim 1, wherein, The number of the shielding areas is two, and the two shielding areas are arranged on opposite sides of the air suction area respectively.

3. The hot air shroud of claim 2, wherein, The air inlet area further comprises: The number of the second air inlet areas is two, and the two second air inlet areas are arranged on opposite sides of the air suction area along a second direction which is perpendicular to the flow direction of the air suction area and perpendicular to the first direction.

4. The hot air shroud of claim 3, wherein, The second air inlet areas are arranged along the first direction, and the opposite sides of the first air inlet area are respectively provided with the second air inlet areas along the second direction.

5. The hot air shroud of claim 4, wherein, The air inlet area has a plurality of air inlet holes which are arranged at intervals in the air inlet area.

6. The hot air shroud of claim 5, wherein, The air inlet hole has a circular, elliptical or spiral leaf-shaped aperture shape.

7. The hot air shroud of claim 6, wherein, The air suction area comprises a plurality of air suction holes which are arranged at intervals in the air suction area, the air inlet hole and the air suction hole are circular holes, and the aperture diameter of the air inlet hole is the same as that of the air suction hole.

8. The hot air shroud of claim 3, wherein, Along the first direction, the air suction area and the side wall of the cooking cavity have a first minimum distance A, and the shielding area and the side wall of the cooking cavity have a second minimum distance B, wherein B / A∈[0.1, 0.9]; And / or, Along the second direction, the air suction area and the side wall of the cooking cavity have a third minimum distance C, and the shielding area and the side wall of the cooking cavity have a fourth minimum distance D along the second direction, wherein D / C∈[0, 1].

9. The hot air shroud of claim 1, wherein, The hot air cover is a plate structure, and the position of the hot air cover having the air suction area is a non-planar structure.

10. The hot air shroud of claim 9, wherein, The non-planar structure is a convex structure formed in the middle of the hot air cover and protruding towards the side close to the cooking cavity.

11. A hot air assembly for a cooking appliance, comprising: The hot air assembly comprises: The hot air cover according to any one of claims 1 to 10 is used to form a heating cavity with the structural member of the cooking appliance; A driving member is installed in the body of the cooking appliance and arranged outside the heating cavity; A impeller is rotatably arranged in the heating cavity and drivingly connected with the driving member, and the impeller is arranged to drive the airflow in the cooking cavity of the cooking appliance to enter the heating cavity through the air suction area, and to send the airflow in the heating cavity to the cooking cavity through the air inlet area; A heating member is arranged radially outside the impeller, and the heating member is arranged to heat the airflow transported to the air inlet area through the impeller.

12. A cooking appliance characterized by, The cooking appliance comprises: a machine body provided with a cooking cavity; The hot air assembly according to claim 11 is installed in the machine body, a hot air cover of the hot air assembly forms a heating cavity with a structural member of the machine body, and the heating cavity is communicated with the cooking cavity through a suction area and an air inlet area of the hot air cover respectively.

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