Open type cooking equipment

Abstract

The open type cooking equipment comprises a machine body, a pot body and a hot air assembly, the machine body is provided with a containing cavity with a forward opening and a through groove, the hot air assembly comprises a driving motor, a cooling fan, a hot fan, an electric heating pipe and a heat insulation cover, and the pot body comprises a main body part and a holding part; and the pot body can be suspended in the accommodating cavity and is supported by the holding part abutting against the through groove. According to the technical scheme, the pot body with different main body parts can be replaced on the basis of capacity requirements, the pot is suitable for cooking under the condition of different food material quantities, the reasonability of heat input to the food materials and the utilization rate of heat can be effectively improved, cooked food is better in taste, and the cooking efficiency is improved. The pot body suspension structure can avoid heat exchange between the bottom wall and the machine body, the heat utilization rate is further increased, and the situation that the outer surface of the machine body is too hot is avoided.

Description

Technical Field

[0001] This invention relates to the field of cooking apparatus technology, and more particularly to an open-type cooking device. Background Technology

[0002] Cooking equipment such as air fryers and ovens typically include a main unit and a pot assembly. The pot assembly is designed as an embedded structure that can be removed upwards or as a drawer-type detachable structure. Its bottom surface is generally against the bottom surface of the cooking cavity. The main unit is usually fitted with a pot assembly of fixed capacity. The main unit is also usually equipped with a heating element that inputs heat into the pot assembly to cook the food inside.

[0003] In practical applications, the amount of food cooked by users varies each time, depending on the number of people eating and the ingredients. Often, the pot contains only a few chicken wings, a single serving of egg tarts, or steamed egg custard. To suit more families, the pot capacity is generally 5L or more, and even small cooking appliances are designed with a capacity of 2L or more. In other words, when the capacity is designed to be less than 2L, the customer base shrinks dramatically, discouraging manufacturers from producing such appliances. Furthermore, because the heat input to the pot by the heating element is typically designed to be slightly adjustable within a fixed value, a small amount of food receives more heat within the preset cooking time. This causes the food to lose excessive moisture, resulting in burning or charring and losing its fresh, tender flavor.

[0004] The main reason for this is the design of a single appliance body matching a single pot, and the design of a capacity that is limited by the pot body and cannot be adjusted. This is not suitable for cooking in situations where the amount of ingredients is much smaller than the preset amount. Therefore, a solution with an adjustable capacity is desired.

[0005] Meanwhile, in the current design, the bottom of the pot body is supported against the bottom of the cooking cavity. During the cooking process, there is also a heat exchange between the two, which causes heat loss and reduces the heat utilization rate. At the same time, it is easy for the outer surface of the lower part of the body to overheat. Summary of the Invention

[0006] In view of the above-mentioned problems in the prior art, an open cooking device is provided, which is designed to be able to replace the pot body with different main body parts according to the capacity requirements, and is suitable for cooking different amounts of ingredients. It can effectively improve the rationality of the heat input to the ingredients and the heat utilization rate, making the cooked food taste better. Moreover, the pot body suspension structure can avoid heat exchange between the bottom wall and the body, further improving the heat utilization rate and avoiding overheating of the outer surface of the body, thereby overcoming at least one of the above-mentioned technical defects.

[0007] The specific technical solution is as follows: An open-type cooking device, comprising: The fuselage has a front-opening cavity, and a through groove extending to the front end is formed on the left and right walls of the cavity. The pot body includes a main body with a limited capacity and two grips formed on the left and right sides of the main body. The grips can be inserted into or removed from the through groove along the extension direction of the through groove, so that the main body has a first state in which it is contained in the receiving cavity and a second state in which it is removed from the receiving cavity. In the first state, the main body is suspended in the receiving cavity and the grips support its own weight and the weight of the food placed inside, so that the pot body adapted to the machine body can be replaced according to the capacity requirements. The hot air assembly is located at the top of the unit. The hot air assembly includes an inverted drive motor, a cold fan and a hot fan mounted sequentially on the motor shaft of the drive motor from top to bottom, a heat insulation cover separating the cold fan and the hot fan, and an electric heating tube installed inside the heat insulation cover and arranged around the hot fan, which is used to input hot air into the main body to cook food.

[0008] Preferably, there are multiple pots that fit the machine body, and each pot includes a main body and a handle. The height of the main body of each pot is different in the longitudinal direction, resulting in different pot capacities.

[0009] Preferably, the longitudinal height of the main body of each pot is less than the longitudinal height of the receiving cavity, so that in the first state, the main body remains in a suspended state.

[0010] Preferably, the length of the grip in the left-right direction is greater than the width of the through slot in the left-right direction, so that the user can hold the grip outside the body.

[0011] Preferably, there is a gap between the upper edge of the main body and the upper top surface of the receiving cavity, and the gap forms a hot air outlet.

[0012] Preferably, the machine body is also provided with at least one limiting member adjacent to the through groove. The limiting member has a limiting rod that can move longitudinally, and the end of the limiting rod extends into the through groove and abuts against the upper end surface of the grip, so as to prevent the grip from dislodging out of the through groove when not under force.

[0013] Preferably, at least one through slot has a hole or groove on its top wall for passing through the limiting rod. The limiting component includes a mounting base fixed in the machine body, a limiting rod longitudinally arranged in the mounting base, and a compression spring sleeved on the outer periphery of the limiting rod. The mounting base and the machine body together enclose a longitudinal channel for allowing the limiting rod to move longitudinally. The compression spring provides a preload force to the limiting rod to move in the downward direction.

[0014] Preferably, a filter screen is also fitted on the side of the heat shield facing the receiving cavity.

[0015] The preferred cooking device is an air fryer.

[0016] Preferably, a support spring is also provided at the bottom of the receiving cavity to provide auxiliary support against the bottom surface of the pot body.

[0017] The beneficial effects of the above technical solution are as follows: (1) The open cooking equipment includes a body, a pot body, and a hot air assembly. The body has a front-opening receiving cavity and a through slot. The hot air assembly includes a drive motor, a cold fan, a hot fan, an electric heating tube, and a heat insulation cover. The pot body includes a main body and a handle. The pot body can be suspended in the receiving cavity and supported by the handle against the through slot. This allows for the replacement of pot bodies with different main bodies based on capacity requirements. It is suitable for cooking different quantities of ingredients. It can effectively improve the rationality of heat input to ingredients and the utilization rate of heat, making the cooked food taste better. The pot body suspension structure can avoid heat exchange between the bottom wall and the body, further improving the utilization rate of heat and preventing the outer surface of the body from overheating.

[0018] (2) The limiting component includes a mounting base, a limiting rod, and a compression spring. In the first state, the limiting rod presses against the gripping part to ensure that the gripping part remains in the through groove when not under force, thus avoiding the problem of the pot slipping due to unevenness of the table or other bearing surfaces.

[0019] (3) A support spring is also provided at the bottom of the cavity to provide auxiliary support against the bottom surface of the pot body, so as to avoid the bottom surface of the pot body directly contacting the upper surface of the base and generating heat conduction when a large-capacity pot body is selected. Attached Figure Description

[0020] Figure 1 This is a perspective view of the open-type cooking device of the present invention.

[0021] Figure 2 This is a side view of the open-type cooking device of the present invention.

[0022] Figure 3 This is a schematic diagram of the split structure of the open-type cooking device of the present invention.

[0023] Figure 4 This is a perspective view of the open-type cooking device of the present invention from another angle.

[0024] Figure 5 This is a perspective view of the open-type cooking device of the present invention after the base and outer shell have been removed.

[0025] Figure 6 This is a perspective view of the open-type cooking device of the present invention after the base and filter screen have been removed.

[0026] Figure 7 This is a perspective view of the hot air assembly in the open-type cooking device of the present invention.

[0027] Figure 8 This is a perspective view of the limiting component in the open cooking device of the present invention.

[0028] Figure 9 This is a schematic diagram of the split structure of another embodiment of the open cooking device of the present invention. Detailed Implementation

[0029] To make the technical means, creative features, achieved objectives, and effects of this invention easily understood, the following embodiments are described in detail with reference to the accompanying drawings. Definitions are as follows: Figure 2 The left-to-right direction shown on the paper is the front-to-back direction in this embodiment, and the up-down direction shown on the paper is the up-down direction in this embodiment.

[0030] See Figures 1 to 8 As shown in the figure, the open-type cooking device provided in this embodiment includes: The fuselage 1 has a receiving cavity 2 that is open in the front direction, and a through groove 17 extending to the front end is formed on the left and right walls of the receiving cavity 2 respectively. The pot body 3 includes a main body 4 with a limited capacity and two grips 5 formed on the left and right sides of the main body 4. The grips 5 can be inserted into or removed from the through groove 17 along the extension direction of the through groove 17, so that the main body 4 has a first state of being contained in the receiving cavity 2 and a second state of being removed from the receiving cavity 2. In the first state, the main body 4 is suspended in the receiving cavity 2 and the grips 5 support its own weight and the weight of the food placed inside, so that the pot body 3 adapted to the body 1 can be replaced according to the capacity requirements. Furthermore, a hot air assembly is provided on the upper part of the body 1 to input hot air into the main body 4 for cooking food.

[0031] Based on the above technical solution, the open cooking device includes a body 1 and a pot body 3. The body 1 has a forward-opening receiving cavity 2 and a through groove 17, as well as a hot air assembly. The pot body 3 includes a main body 4 and a handle 5. The pot body 3 can be suspended in the receiving cavity 2 and supported by the handle 5 against the through groove 17. This allows the pot body 3 to be replaced with different main bodies 4 according to capacity requirements, which is suitable for cooking different quantities of ingredients. It can effectively improve the rationality of heat input to ingredients and the heat utilization rate, making the cooked food taste better. In addition, the suspension structure of the pot body 3 can avoid heat exchange between the bottom wall and the body 1, further improving the heat utilization rate and preventing the outer surface of the body 1 from overheating.

[0032] In a preferred embodiment, specifically as follows: Figures 1 to 3As shown, there are multiple pot bodies 3 adapted to the body 1, and each pot body 3 includes a main body 4 and a gripping part 5. The height of the main body 4 of each pot body 3 is different in the longitudinal direction, resulting in different capacities of the pot body 3. Furthermore, the longitudinal height of the main body 4 of each pot body 3 is less than the longitudinal height of the receiving cavity 2, so that in the first state, the main body 4 is kept in a suspended state.

[0033] As a further preferred embodiment, the length of the grip portion 5 in the left-right direction is greater than the width of the through groove 17 in the left-right direction, so that the user can grip the grip portion 5 outside the body 1. Furthermore, there is a gap 23 between the upper edge of the main body portion 4 and the upper top surface of the receiving cavity 2, and the gap 23 constitutes a hot air outlet.

[0034] In a preferred embodiment, combined with Figures 4 to 8 As shown, the body 1 is also provided with at least one limiting member 16 adjacent to the through groove 17. The limiting member 16 has a limiting rod 20 that can move longitudinally, and the end of the limiting rod 20 extends into the through groove 17 and abuts against the upper end face of the grip 5, so as to prevent the grip 5 from coming out of the through groove 17 when not under force.

[0035] As a further preferred embodiment, at least one through groove 17 has a hole or slot for passing through the limiting rod 20. The limiting member 16 includes a mounting base 19 fixed in the body 1, a limiting rod 20 longitudinally arranged in the mounting base 19, and a compression spring 21 sleeved on the outer periphery of the limiting rod 20. The mounting base 19 and the body 1 together enclose a longitudinal channel for allowing the limiting rod 20 to move longitudinally. The compression spring 21 provides a preload force to the limiting rod 20 to move in the downward direction.

[0036] Specifically, the number of limiting members 16 is two corresponding to the through groove 17. The outer periphery of the limiting rod 20 also has an annular raised portion to prevent it from falling out of the mounting base 19. The upper and lower ends of the compression spring 21 abut against the annular raised portion and the upper edge of the longitudinal channel, respectively. During the process of the user holding the grip 5 and inserting and removing it from the through groove 17, the limiting rod 20 is pushed upward by the grip 5 under the applied force. When the pot body 3 is held in the first state or the second state, the limiting rod 20 is pushed downward into the through groove by the action of the compression spring 21, and in the first state, it presses against the grip 5 to ensure that the grip 5 is kept in the through groove 17 in the non-forced state, and to avoid the problem of the pot body 3 slipping due to unevenness of the table or other bearing surfaces.

[0037] In a preferred embodiment, the body 1 includes a base 6, a main unit 7 located directly above the base 6, and an arc-shaped plate 8 longitudinally connecting the base 6 and the main unit 7. The base 6 has first longitudinal portions 9 extending upwards on its left and right sides, and the main unit 7 has second longitudinal portions 10 extending downwards on its left and right sides. A through groove 17 is formed by the first and second longitudinal portions 9 and 10 in the longitudinal direction. The arc-shaped plate 8 is arranged at the rear of the base 6 and the main unit 7 and connects the first and second longitudinal portions 9 and 10 on both sides. Furthermore, the front end of the second longitudinal portion 10 facing the first longitudinal portion 9 has a slope to guide the gripping part 5 into place.

[0038] In a further preferred embodiment, the hot air assembly is mounted in the main unit 7, and the hot air assembly includes an inverted drive motor 11, a cold fan 12 and a hot fan 13 mounted sequentially from top to bottom on the motor shaft of the drive motor 11, a heat insulation cover 14 separating the cold fan 12 and the hot fan 13, and an electric heating tube 15 mounted inside the heat insulation cover 14 and arranged around the hot fan 13. A filter screen 18 is also mounted on the side of the heat insulation cover 14 facing the receiving cavity 2. Furthermore, a control circuit board is also provided inside the main unit 7, and a touch panel is also provided on the outer surface of the main unit 7. The electric heating tube 15, the drive motor 11, and the touch panel are electrically connected to the control circuit board to uniformly control the operating status of each electrical component. Further, the cooking device is an air fryer, but it can also be other cooking devices such as an oven.

[0039] Further reading Figure 9 As shown in the figure, in the embodiment where the pot body 3 is selected in the maximum capacity state, a support spring 22 is also provided at the bottom of the receiving cavity 2 to provide auxiliary support against the bottom surface of the pot body 3, so as to avoid the bottom surface of the pot body 3 directly contacting the upper surface of the base 6 and generating heat conduction.

[0040] The above description is merely a preferred embodiment of the present invention and is illustrative rather than restrictive. Those skilled in the art will understand that many changes, modifications, and even equivalents can be made within the spirit and scope defined by the claims of the present invention, all of which will fall within the protection scope of the present invention.

Claims

1. An open-type cooking device, characterized in that, include: The fuselage (1) has a receiving cavity (2) that is open in the front direction, and a through groove (17) extending to the front end is formed on the left and right walls of the receiving cavity (2). The pot body (3) includes a main body (4) with a limited capacity and two grips (5) formed on the left and right sides of the main body (4). The grips (5) can be inserted into or removed from the through groove (17) along the extension direction of the through groove (17), so that the main body (4) has a first state of being accommodated in the accommodating cavity (2) and a second state of being removed from the accommodating cavity (2). In the first state, the main body (4) is suspended in the accommodating cavity (2) and supported by the grips (5) to support its own weight and the weight of the food placed inside, so that the pot body (3) adapted to the body (1) can be replaced based on capacity requirements. A hot air assembly is located on the upper part of the body (1). The hot air assembly includes an inverted drive motor (11), a cold fan (12) and a hot fan (13) mounted on the motor shaft of the drive motor (11) from top to bottom, a heat insulation cover (14) separating the cold fan (12) and the hot fan (13), and an electric heating tube (15) assembled in the heat insulation cover (14) and arranged around the hot fan (13) for inputting hot air into the main body (4) to cook food.

2. The open-type cooking device as described in claim 1, characterized in that, There are multiple pot bodies (3) adapted to the body (1), and each pot body (3) includes a main body (4) and a gripping part (5). The height of the main body (4) of each pot body (3) is different in the longitudinal direction, so that the pot body (3) has different capacity.

3. The open-type cooking device as described in claim 2, characterized in that, The longitudinal height of the main body (4) of each pot body (3) is less than the longitudinal height of the receiving cavity (2), so that in the first state, the main body (4) is kept in a suspended state.

4. The open-type cooking device as described in claim 1, characterized in that, The length of the grip (5) in the left-right direction is greater than the width of the through groove (17) in the left-right direction, so that the user can hold the grip (5) outside the body (1).

5. The open-type cooking device as described in claim 4, characterized in that, There is a gap (23) between the upper edge of the main body (4) and the upper top surface of the receiving cavity (2), and the gap (23) constitutes a hot air outlet.

6. The open-type cooking device as described in claim 1, characterized in that, The body (1) is also provided with at least one limiting member (16) adjacent to the through groove (17). The limiting member (16) has a limiting rod (20) that can move longitudinally. The end of the limiting rod (20) extends into the through groove (17) and abuts against the upper end face of the grip (5) to prevent the grip (5) from coming out of the through groove (17) when not under force.

7. The open-type cooking device as described in claim 6, characterized in that, At least one of the through slots (17) has a hole or slot on its top wall for passing through the limiting rod (20). The limiting member (16) includes a mounting base (19) fixed in the body (1), a limiting rod (20) longitudinally arranged in the mounting base (19), and a compression spring (21) sleeved on the outer periphery of the limiting rod (20). The mounting base (19) and the body (1) together enclose a longitudinal channel for allowing the limiting rod (20) to move longitudinally. The compression spring (21) is used to provide a preload force to the limiting rod (20) to move in the downward direction.

8. The open-type cooking device as described in claim 1, characterized in that, The heat shield (14) is also fitted with a filter screen (18) on the side facing the receiving cavity (2).

9. The open-type cooking apparatus as described in any one of claims 1 to 8, characterized in that, The cooking device is an air fryer.

10. The open-type cooking device as described in claim 1, characterized in that, The bottom of the receiving cavity (2) is also provided with a support spring (22) to abut against the bottom surface of the pot body (3) for auxiliary support.

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