A smoky-flavored grilling and cooking appliance

Abstract

This application relates to the technical field of kitchen equipment, and more particularly to a grilling and cooking device with a smoky flavor, including an upper shell, a lower shell, a heating device, and a cooking container located inside the lower shell. The upper shell is provided with a wind circulation component, and the upper shell covers the cooking container to form a cooking cavity. It also includes a smoking module located inside the cooking cavity. The smoking module includes a mounting base located on one side of the wind circulation component and a smoking material cylinder detachably mounted on the mounting base. The smoking material cylinder has a cavity for placing smoking material and the heating element, and one end of the smoking material cylinder has an air inlet that passes through the mounting base and communicates with the cavity. The side wall of the cavity, away from the wind circulation component, has a smoke outlet located on the circulation path of the wind circulation component. The smoke in the smoking material cylinder is drawn into the cooking cavity through the smoke outlet, so that the smoke circulates in the cooking cavity with the airflow, improving the uniformity of the smoking effect.

Description

Technical Field

[0001] This application relates to the technical field of kitchen equipment, and in particular to a grilling and cooking device with a smoky flavor. Background Technology

[0002] As people's living standards improve, the demand for diverse food flavors and cooking methods is growing, and smoked food is widely loved for its unique flavor and texture. Traditional smoking methods are usually carried out in a separate smokehouse or oven, requiring raw food to be smoked for a long time in the smoke produced by burning spices. After smoking, it is then cooked or eaten directly. This processing method has problems such as many steps, long time consumption, need to be carried out in a specific place, and difficulty in adapting to daily home cooking scenarios. In recent years, some cooking appliances with integrated smoking functions have appeared on the market. These appliances use a smoking mechanism inside the baking appliance to smoke and enhance the aroma of food during the cooking process. For example, Chinese Patent No. CN223232579U discloses a smoking oven, which includes: a cabinet with a cooking cavity inside, a hot air generating cavity on the outside of the cooking cavity, ventilation holes communicating with the cooking cavity on the cavity wall, and an exhaust vent communicating with the hot air generating cavity on the cabinet; a smoking component, which is located inside the cabinet and outside the cooking cavity, for generating smoke and sending the generated smoke into the cooking cavity; a circulating air component, which is located inside the cabinet and outside the cooking cavity, for generating hot air in the hot air generating cavity, and for circulating the hot air or smoke between the hot air generating cavity and the cooking cavity; and an exhaust vent opening and closing control system, which is located at the exhaust vent, for selectively opening or closing the exhaust vent when the smoking oven is in different cooking modes.

[0003] In the above scheme, the smoking component is located outside the cooking chamber. The smoke needs to travel a long conveying path to enter the cooking chamber. During this conveying process, the temperature of the smoke gradually decreases, and the gaseous tar and moisture in it easily condense on the inner wall of the conveying channel to form liquid tar. This not only causes a significant loss of effective flavor components in the smoke, reducing the smoke concentration and smoking efficiency entering the cooking chamber, but also causes the condensed tar to gradually accumulate on the inner wall of the channel. Over time, this will form a difficult-to-clean gelatinous dirt layer. If it is not cleaned for a long time, the tar dirt may even gradually block the smoke channel, affecting the normal use of the equipment. Furthermore, the external smoking component... The long transport path between the components and the cooking chamber results in a significant time delay between smoke generation and entry into the chamber. After the smoking function is activated, it takes some time before noticeable smoke appears in the cooking chamber, indicating a slow response. Furthermore, the smoke experiences substantial energy loss during its long transport path, resulting in a low flow velocity upon entering the cooking chamber. This makes it difficult for the smoke to mix quickly with the circulating airflow and distribute evenly throughout the chamber, further affecting the uniformity of the smoking process. Additionally, the external smoking components require extra connecting pipes and sealing structures between them and the cooking chamber, increasing the overall structural complexity and manufacturing cost. Summary of the Invention

[0004] To effectively solve the above problems, this application provides a grilling and cooking device with a smoky flavor.

[0005] This application provides a grilling and cooking device with a smoky flavor, which adopts the following technical solution: A smoky-flavored grilling and cooking device includes an upper shell, a lower shell, a heating device, and a cooking container located inside the lower shell. The upper shell is equipped with a wind circulation component and covers the cooking container to form a cooking cavity. The device also includes a smoking module located inside the cooking cavity. The smoking module includes a mounting base located on one side of the wind circulation component and a smoking material cylinder detachably mounted on the mounting base. The smoking material cylinder has a cavity for placing smoking material and a heating element. One end of the smoking material cylinder has an air inlet that passes through the mounting base and communicates with the cavity. The side wall of the cavity, away from the wind circulation component, has a smoke outlet located on the circulation path of the wind circulation component.

[0006] Optionally, the smoking cylinder is elongated and positioned horizontally on the upper part of the cooking cavity, either left and right or front and back.

[0007] Optionally, the upper housing has a first opening on the side opposite to the mounting base, and the smoking cylinder extends into the upper housing through the first opening and is mounted on the mounting base and the first opening.

[0008] Optionally, a support base is provided inside the upper housing and at the first opening, and the smoking cylinder extends into the upper housing through the first opening and is mounted on the mounting base and the support base.

[0009] Optionally, the smoking cylinder includes a cylinder support and a cylinder body detachably disposed within the cylinder support, wherein the end of the cylinder support away from the mounting base is provided with a protective plate for sealing the first opening.

[0010] Optionally, the mounting base has an inclined flared end.

[0011] Optionally, one end of the smoking cylinder is inserted into the mounting base, and the other end is suspended in the air.

[0012] Optionally, the smoking cylinder is inclined, with the end of the smoking cylinder furthest from the mounting base higher than the end of the smoking cylinder closest to the mounting base.

[0013] Optionally, the heating element is located on the side of the smoking cylinder near the mounting base and is arranged in the middle of the smoking cylinder along the axial direction of the smoking cylinder, forming an annular smoldering space between the heating element and the inner wall of the smoking cylinder.

[0014] Optionally, a partition plate is provided inside the smoking cylinder and below the heating element. The partition plate divides the cavity of the smoking cylinder into a heating zone and a waste residue zone, and the partition plate is provided with ash leakage holes.

[0015] In summary, this application has at least the following beneficial effects: 1. Place the smoking cylinder directly into the cooking chamber, with the smoke outlet located on the circulation path of the air circulation component. As soon as the smoke is generated, it is instantly drawn into the cooking chamber by the circulating airflow. This significantly shortens the path of the smoke from generation to entry into the cooking chamber, preventing heat dissipation and tar condensation. The effective flavor components in the smoke enter the cooking chamber intact in gaseous form, ensuring the concentration and content of effective ingredients in the smoke. Furthermore, since there are no long-distance delivery pipes, tar will not accumulate on the inner walls of the pipes during smoking, completely eliminating the risk of pipe blockage. Long-term use requires no additional steps. Concerns about poor smoke extraction are addressed here. The negative pressure generated by the rotating fan blades instantly draws out the smoke and incorporates it into the circulating airflow. The smoke's circulation path, from generation to absorption, is almost simultaneous, eliminating any stagnation time and resulting in extremely fast smoke output. Once the smoking function is activated, noticeable smoke quickly appears in the cooking chamber, eliminating the need for prolonged waiting. After being drawn in and dispersed by the air circulation component, the smoke circulates repeatedly within the cooking chamber, ensuring that food in any location within the chamber receives the same smoke concentration and flow rate, preventing localized over- or under-smoking. The smoking container is detachably mounted on the mounting base, allowing users to easily remove it without any tools. Users can then add smoking spices at any time or change to different types of smoking spices according to their taste preferences. After cooking, the smoking container can be removed for thorough cleaning of any remaining tar and ash. Users can easily remove the smoking container from the mounting base to independently rinse or descale the cavity, smoke outlet, and heating element. This not only significantly reduces the difficulty of daily maintenance but also solves the problem of stubborn tar residue inside the equipment from the source, significantly extending the equipment's service life and preventing subsequent food contamination from odors caused by repeated heating of residue. The air inlet passes through the mounting base and connects to the cavity, providing combustion or carrier gas flow for heating and smoke generation in the smoking cylinder. The smoke outlet is deliberately located on the side away from the air circulation component, but still on the circulation path. This ensures that after the smoke escapes from the smoke outlet, it is exactly in the negative pressure intake zone of the air circulation component, where it can be immediately drawn in and dispersed. It is then forced to mix fully with the hot air in the cooking cavity to form a circulating turbulence, ensuring that the smoke evenly covers every part of the food in the cooking cavity with the hot air, avoiding local over-smoking or under-smoking, and achieving a high degree of flavor consistency.

[0016] 2. The smoking cylinder is long and narrow, positioned horizontally on the upper part of the cooking chamber, either left and right or front and back. The length of the smoking cylinder is greater than the diameter of the first fan blade, meaning that the horizontal extension of the smoking cylinder exceeds the circular area covered by the rotating first fan blade. When the first fan blade rotates, the airflow blown out can directly pass through the smoke outlet. The moment the smoke is discharged from the smoke outlet, it is immediately carried away by the airflow blown out by the first fan blade, and will not swirl or linger near the smoke outlet. This fundamentally avoids the problem of smoke accumulating at the smoke outlet and recondensing into smoke oil, clogging the smoke outlet, and allows the smoke to smoothly enter the circulation path, ensuring that fresh smoke continuously participates in the smoking process.

[0017] 3. The front side of the upper housing has a first opening that is directly opposite the mounting base on the rear side. The smoking cartridge extends into the upper housing through the first opening and is inserted into the mounting base. When installing or removing the smoking cartridge, the user only needs to insert the smoking cartridge through the first opening without opening the entire upper housing. Compared with the traditional solution that requires opening the upper housing to remove or place the smoking module, the operation steps of this application are simpler. The user does not need to bear the weight of the upper housing, nor does he / she need to worry about the risk of being burned by the instantaneous overflow of hot air and smoke from the cooking cavity after opening the upper housing. The process is safer and less strenuous. After the smoking cartridge is inserted from the first opening at the front, it passes through the cooking cavity in a straight line along the front-to-back direction and directly reaches the mounting base without turning or adjusting the angle. This straight insertion method minimizes the movement path of the smoking cartridge, reduces operation time, and also avoids unnecessary interference between the smoking cartridge and the inner wall of the upper housing or other components during the insertion process, making the installation and removal process more convenient.

[0018] 4. The opening end of the mounting base is provided with an inclined flared part. The outer diameter of the flared part is larger than the inner diameter, and the whole is flared. When the user inserts the smoking material tube from the outside, even if the end of the smoking material tube is not completely aligned with the center of the insertion port of the mounting base, the end of the smoking material tube will be guided and automatically slide into the insertion port after contacting the inclined surface of the flared part. This guiding structure provides the user with a certain margin of error and greatly reduces the requirements for the user's operating precision. Even in the case of insufficient light or obstructed vision, insertion can be completed smoothly.

[0019] 5. One end of the smoking cartridge is inserted into the mounting base, while the other end is suspended in the air, which minimizes the installation and removal path of the smoking cartridge. Users only need to align the rear end of the smoking cartridge with the mounting base to insert or pull it out. No alignment or connection operation is required for the front end of the smoking cartridge, making the operation the most direct.

[0020] 6. The smoking cylinder is inclined, with the end furthest from the mounting base higher than the end closest to it. The smoking cylinder is inserted into the mounting base at an angle, with the rear end lower than the front end. In this inclined position, the center of gravity of the smoking cylinder is located between the two ends, with the front higher than the rear. The downward component of gravity along the incline causes the rear end of the smoking cylinder to always tend to embed into the mounting base. This self-locking effect generated by gravity ensures that even if the smoking cylinder is impacted by airflow from the rotation of the first fan blade and vibrates throughout the machine during use, it will not move in the direction of loosening; instead, it will become tighter with each vibration. Compared to horizontal insertion, which relies entirely on friction and latches for positioning, the inclined insertion has a natural advantage in stability, effectively avoiding the risk of the smoking cylinder gradually coming off the mounting base due to vibration during long-term use. Attached Figure Description

[0021] Figure 1 This is a schematic diagram of the structure of the cooking device shown in Embodiment 1 of this application.

[0022] Figure 2 This is a cross-sectional view of the smoking cylinder in the cooking apparatus shown in Embodiment 1 of this application.

[0023] Figure 3 yes Figure 2 Enlarged view of section A.

[0024] Figure 4 This is another structural schematic diagram of the cooking device shown in Embodiment 1 of this application.

[0025] Figure 5 yes Figure 4 Enlarged view of section B.

[0026] Figure 6This is a schematic diagram of the structure of the smoking cylinder in the cooking equipment shown in Embodiment 1 of this application.

[0027] Figure 7 This is a schematic diagram of the structure of the smoking cylinder in the cooking equipment shown in Embodiment 2 of this application.

[0028] Figure 8 This is a schematic diagram of the structure of the cooking device shown in Embodiment 6 of this application.

[0029] Explanation of reference numerals in the attached drawings: 1. Upper shell; 11. Outer shell; 111. First opening; 12. Inner shell; 121. Notch; 13. Air circulation assembly; 14. First fan blade; 15. Motor; 16. Support base; 2. Lower shell; 3. Cooking container; 4. Heating device; 41. First electric heating element; 42. Second electric heating element; 5. Cooking cavity; 6. Smoking module; 61. Mounting base; 611. Flared end; 62. Smoking cylinder; 621. Cylinder support. Frame; 6211, Guard plate; 6212, Mounting ring; 6213, Connecting strip; 622, Material cylinder body; 6221, Second opening; 6222, Heating chamber; 623, Smoke outlet; 63, Heating element; 64, Divider plate; 641, Heating zone; 642, Waste slag zone; 643, Ash leakage hole; 7, Air inlet; 71, Fan-shaped ventilation opening; 73, Annular channel; 74, Fan-shaped supplementary air inlet; 75, Rotating plate; 751, Fan-shaped air hole; 8, Discharge port. Detailed Implementation

[0030] The present application will be further described below with reference to the accompanying drawings and specific embodiments. It should be noted that the embodiments are merely specific illustrations of the present application, and their purpose is to enable those skilled in the art to better understand the technical solutions of the present application, and should not be regarded as limitations on the present application.

[0031] In the description of this application, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., indicating the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this application.

[0032] Example 1: This application discloses a grilling and cooking device with a smoky flavor, such as... Figures 1 to 6As shown, the device includes a lower housing 2, an upper housing 1 covering the lower housing 2, a heating device 4, and a cooking container 3 located inside the lower housing 2. The upper housing 1 includes an inner housing 12 and an outer housing 11 covering the inner housing 12. The inner housing 12 and the cooking container 3 together form a cooking cavity 5. The upper housing 1 is equipped with a wind circulation assembly 13, which includes a first fan blade 14 located inside the inner housing 12 and a motor 15 that drives the first fan blade 14 to rotate. The motor 15 is located between the inner housing 12 and the outer housing 11. The heating device 4 includes a first electric heating tube 41 or a gas heating assembly located below the cooking container 3, and a second electric heating tube 42 located around or below the first fan blade 14. The dual heating source configuration allows the cooking device to perform grilling, smoking, and air frying independently.

[0033] Combination Figure 2 and Figure 3 The cooking device also includes a smoking module 6 located in the cooking chamber 5. The smoking module 6 includes a mounting base 61 located on one side of the first fan blade 14 and a smoking cylinder 62 detachably mounted on the mounting base 61. The smoking cylinder 62 has a cavity for placing smoking materials and heating elements 63. One end of the smoking cylinder 62 has an air inlet 7 that passes through the mounting base 61 and communicates with the cavity. The side wall of the cavity and the side away from the air circulation assembly 13 has a smoke outlet 623. The smoke outlet 623 is located on the circulation path of the air circulation assembly 13.

[0034] The smoking cartridge 62 is placed directly inside the cooking chamber 5, and the smoke outlet 623 is located on the circulation path of the air circulation component 13. After the smoke is generated, it is instantly drawn into the cooking area by the circulating airflow. The transport path is extremely short, which fundamentally avoids temperature loss and condensation of the smoke during the transmission process, ensuring the concentration of smoke and the content of effective ingredients entering the cooking chamber 5, so that the smoky flavor penetrates faster and more intensely. In addition, the smoking cartridge 62 is detachably installed on the mounting base 61. Users can easily remove it without any tools. Users can take out the smoking cartridge 62 at any time to add smoking materials, or change to different types of smoking materials according to their taste preferences. After cooking, the smoking cartridge 62 can be removed to thoroughly clean the residual tar and ash inside, preventing the generation of odors or blockage of the smoke outlet 623 after long-term use. It also allows for maintenance of the mounting base 61 and other connecting parts, which helps to extend the service life of the smoking module 6.

[0035] It should be noted that there are gaps between the smoking cylinder 62 and the first fan blade 14, and between the smoking cylinder 62 and the inner shell 12. When the first fan blade 14 rotates at high speed, part of the airflow flows downward through the gap between the smoking cylinder 62 and the first fan blade 14, and another part of the airflow flows downward through the gap between the smoking cylinder 62 and the inner shell 12. The smoke in the smoking cylinder 62 is drawn into the cooking chamber 5 through the smoke outlet 623, so that the smoke circulates in the cooking chamber 5 with the airflow, thereby improving the uniformity of the smoking effect.

[0036] Two narrow airflow channels are provided on one side of the smoking cylinder 62, namely the gap between the smoking cylinder 62 and the first fan blade 14 and the gap between the smoking cylinder 62 and the inner shell 12. On the other three sides, a single airflow channel is retained. This design concentrates the suction force generated when the first fan blade 14 rotates on the side with double gaps, forming a strong local negative pressure on this side. This negative pressure acts precisely on the smoke outlet 623 of the smoking cylinder 62, thereby drawing out the smoke generated by heating inside the smoking cylinder 62 at a faster speed. This prevents the smoke from lingering inside the smoking cylinder 62 or recondensing into droplets, ensuring that a sufficient amount of smoke enters the cooking chamber 5 to participate in the smoking process from the beginning of cooking, thus maximizing the smoking effect. On the other three sides, excluding the side where the smoking cylinder 62 is located, there is only a single airflow channel with a large cross-sectional area. Therefore, more air can flow through these three sides under the same fan power. Under the guidance of the inner shell 12, this large amount of air forms three strong downward airflows, which blow directly to the bottom of the cooking container 3 and the surface of the food like three air curtains. On the one hand, this overcomes the tendency of smoke to rise naturally after being heated, forcibly pressing the smoke suspended in the upper part of the cavity towards the food. On the other hand, the pressure generated when the airflow blows onto the surface of the food can promote the smoke to better penetrate into the texture and gaps of the food, thereby significantly accelerating the penetration speed of the smoking flavor and allowing the food to obtain a rich smoking flavor in a short time.

[0037] The smoking cylinder 62 is designed in a cylindrical shape. Its smooth arc surface plays a good guiding role when the airflow passes through it. When the high-speed airflow flows through the outer wall of the smoking cylinder 62, the cylindrical curved surface can effectively reduce the generation of airflow turbulence and eddies, making the two airflows passing between the smoking cylinder 62 and the first fan blade 14, and between the smoking cylinder 62 and the inner shell 12 more stable and smooth. This not only reduces the resistance of the entire air circulation system and improves the operating efficiency of the fan, but also effectively reduces noise such as airflow whistling, and improves the user experience.

[0038] Furthermore, the sidewalls of the inner shell 12 are inclined outward from top to bottom at a small angle, and the sidewalls and top wall of the inner shell 12 form an arc transition, making the inner wall surface of the inner shell 12 a smooth curved surface that gradually expands from top to bottom. When the circulating airflow blown out by the first fan blade 14 comes into contact with the sidewall of the inner shell 12, it flows smoothly downward along the inclined wall surface without generating vortices or airflow separation due to the sudden turning of the wall surface. In addition, the arc transition between the sidewalls and top wall of the inner shell 12 further reduces the airflow resistance at the corner, making the airflow smoothly turn from the top horizontal direction to the downward flow, resulting in smoother flow and less resistance, thus improving the overall airflow efficiency of the air circulation assembly 13.

[0039] The smoking cylinder 62 is elongated and positioned horizontally on the upper part of the cooking chamber 5. The length of the smoking cylinder 62 is greater than the diameter of the first fan blade 14, meaning its horizontal extension extends beyond the circular area covered by the rotating first fan blade 14. The airflow from the rotating first fan blade 14 directly passes through the smoke outlet 623. The smoke is immediately carried away by the airflow from the first fan blade 14 as it exits the smoke outlet 623, preventing it from swirling or lingering near the outlet. This fundamentally avoids the problem of smoke accumulating at the outlet 623 and recondensing into grease, thus blocking it. This allows the smoke to smoothly enter the circulation path, ensuring a continuous supply of fresh smoke during the smoking process. In other embodiments, the smoking cylinder 62 can also be positioned horizontally on the upper part of the cooking chamber 5.

[0040] Combination Figure 4 and Figure 5 The mounting base 61 is an arc-shaped structure with an upward opening and open ends. The rear end of the mounting base 61 is fixed to the rear side of the inner shell 12 by bolts or other locking devices. The shape of the arc-shaped inner wall of the mounting base 61 matches the arc of the outer wall of the smoking container 62. The smoking container 62 only needs to be placed on the mounting base 61. This assembly method achieves completely tool-free operation. Users do not need to perform cumbersome actions such as twisting, snapping, or aligning to specific angles. The entire assembly and disassembly process can be completed with only one action, which greatly simplifies the user's operation process. Even if the user needs to add ingredients or replace the smoking container 62 during the cooking process, it can be done easily without affecting the cooking rhythm due to cumbersome operation.

[0041] The rear sidewall of the inner shell 12 extends rearward, so that the position of the inner shell 12 and the smoking cylinder 62 are set in a plane. When the smoking cylinder 62 is inserted, its rear end can fit tightly with the plane of the rear side of the inner shell 12, thereby improving the stability of the smoking cylinder 62 and providing a flat mounting reference surface for the mounting base 61. This makes the positioning of the mounting base 61 on the inner shell 12 more accurate and will not cause the mounting base 61 to tilt or deform due to uneven mounting surface, further ensuring the stability of the smoking cylinder 62 after insertion. After the inner shell 12 extends rearward, it naturally forms an integrated protective cover above the mounting base 61. When the smoking cylinder 62 is inserted into the mounting base 61, the protective cover is located exactly above the smoking cylinder 62. Without adding any additional parts, the structural extension of the inner shell 12 itself can provide a top limit function for the smoking cylinder 62. The protective cover and the mounting base 61 cooperate vertically to form a two-way constraint on the smoking cylinder 62, supporting it from below and blocking it from above. The mounting base 61 supports the smoking cylinder 62 from below, providing upward support, while the protective cover covers the rear end of the smoking cylinder 62 from above, providing downward limiting constraint. The two together form a complete limiting structure for the smoking cylinder 62 in the vertical direction.

[0042] The outer shell 11 has a first opening 111 on the front side that is directly opposite the mounting base 61 on the rear side, and the inner shell 12 has a notch 121 on the front side that corresponds to the first opening 111. The smoking utensil 62 extends into the cooking chamber 5 through the first opening 111 and the notch 121 and is inserted into the mounting base 61. When installing or removing the smoking utensil 62, the user only needs to insert or remove the smoking utensil 62 from the first opening 111 without having to open the entire upper shell 1. Compared with the traditional solution that requires opening the upper shell 1 to remove or place the smoking module 6, the operation steps of this application are simpler. The user does not need to bear the weight of the upper shell 1, nor does he / she need to worry about the risk of being burned by the instantaneous overflow of hot air and smoke in the cooking chamber 5 after opening the upper shell 1. The cooking process is safer and less strenuous. Furthermore, after the smoking spice tube 62 is inserted through the first opening 111 at the front, it passes through the notch 121 and runs in a straight line through the cooking cavity 5 in the front-back direction, directly reaching the mounting seat 61 located on the rear side of the inner shell 12. There is no need to turn or adjust the angle in the middle. This straight insertion method minimizes the movement path of the smoking spice tube 62, reduces the operation time, and also avoids unnecessary interference between the smoking spice tube 62 and the inner wall of the upper shell 1 or other parts during the insertion process, making the assembly and disassembly process more convenient.

[0043] Combination Figure 4An annular support base 16 extends forward from the notch 121 on the inner shell 12 to the first opening 111. After the smoking cylinder 62 is inserted into the mounting base 61, its front side rests on the support base 16. The smoking cylinder 62 forms a stable layout with support at both ends in the cooking cavity 5. The rear end is supported by the mounting base 61, and the front end is supported by the support base 16. Compared with the scheme of supporting only the rear end and suspending the front end, this double-end support structure makes the force on the long smoking cylinder 62 more balanced in the horizontal direction. The front end will not sag due to gravity, making the installation of the smoking cylinder 62 more stable. It is especially suitable for long smoking cylinders 62, avoiding the risk of the smoking cylinder 62 bending and deforming due to the front end being too long and suspending. It also ensures the accurate position between the smoke outlet 623 and the airflow path of the first fan blade 14. There may have been a step or gap between the first opening 111 and the notch 121. The inner shell 12 and the outer shell 11 are connected in this area by the support base 16, which provides a flat mounting surface for the smoking cylinder 62. When the front side of the smoking cylinder 62 is mounted on the support base 16, the force is more even.

[0044] Once the smoking cylinder 62 is installed in place, its front end covers and seals the first opening 111. This means the channel originally designed for easy installation and removal of the smoking cylinder 62 is filled and sealed by the cylinder itself, making the cooking chamber 5 a relatively sealed space. This prevents the circulating airflow generated by the rotating first fan blade 14 from leaking out through the first opening 111 or drawing in cold air from the outside, ensuring the airtightness of the cooking chamber 5. An annular rubber sealing gasket is provided on the inner wall of the support base 16, further enhancing the seal between the smoking cylinder 62 and the support base 16.

[0045] The smoking cylinder 62 is inclined, with the end of the smoking cylinder 62 furthest from the mounting base 61 higher than the end of the smoking cylinder 62 closest to the mounting base 61. The smoking cylinder 62 is inserted into the mounting base 61 and is inclined with the rear end lower and the front end higher. In this inclined posture, the center of gravity of the smoking cylinder 62 is located between the two ends with the front higher and the rear lower. The component of gravity along the inclined plane makes the rear end of the smoking cylinder 62 always tend to embed into the mounting base 61. This self-locking effect generated by gravity means that even if the smoking cylinder 62 is impacted by the airflow generated by the rotation of the first fan blade 14 and the whole machine vibrates during use, it will not move in the direction of loosening. Instead, it becomes tighter with vibration. Compared with the horizontal insertion method that relies entirely on friction and buckles to maintain positioning, the inclined insertion has a natural advantage in terms of stability and effectively avoids the risk that the smoking cylinder 62 will gradually detach from the mounting base 61 due to vibration during long-term use.

[0046] In this embodiment, the position of the first opening 111 on the outer shell 11 is higher than the position of the notch 121 on the inner shell 12, so that the support base 16 itself is inclined and the mounting base 61 itself is also inclined. Furthermore, the height of the support base 16 is higher than the position of the mounting base 61, and a fixed height difference is formed between the two. When the rear end of the smoking cylinder 62 is inserted into the mounting base 61 at the lower position and the front end is placed on the support base 16 at the higher position, an inclined state with the rear end low and the front end high is naturally formed, making the operation extremely simple.

[0047] Furthermore, the opening end of the mounting base 61 is provided with an inclined flared portion 611. The outer diameter of the flared portion 611 is larger than the inner diameter, and the whole is flared. When the user inserts the smoking tube 62 from the outside, even if the end of the smoking tube 62 is not completely aligned with the center of the insertion port of the mounting base 61, the end of the smoking tube 62 will be guided and automatically slide into the insertion port after contacting the inclined surface of the flared portion 611. This guiding structure provides the user with a certain margin of error and greatly reduces the requirements for the user's operating precision. Even in the case of insufficient light or obstructed vision, insertion can be completed smoothly.

[0048] It should be noted that, in combination Figure 6 The smoking cylinder 62 includes a cylinder support 621 and a cylinder body 622 detachably disposed within the cylinder support 621. The two are independent separate structures. The cylinder support 621 includes a mounting ring 6212 at the rear end, a protective plate 6211 at the front end, and connecting strips 6213 disposed between the mounting ring 6212 and the protective plate 6211. At least two connecting strips 6213 are provided and are spaced apart circumferentially at the bottom of the mounting ring 6212, so that the top of the cylinder support 621 is open and only a few connecting strips 6213 support it at the bottom. The cylinder body 622 can be placed into the cylinder support 621 from above and will automatically fall onto the connecting strips 6213 by gravity. The front end of the cylinder body 622 is open, and smoking material can be placed directly into the cylinder body 622 through the opening.

[0049] The distance between the mounting ring 6212 and the guard plate 6211 is greater than or equal to the length of the barrel body 622, so that the barrel body 622 can be completely inserted into the barrel support 621; and the inner diameter of the mounting ring 6212 is greater than the outer diameter of the barrel body 622. When the smoking barrel 62 is inserted into the mounting base 61 and is in an inclined state, the barrel body 622 slides along the connecting strip 6213 to the rear end under its own gravity, and the rear end of the barrel body 622 can smoothly enter the mounting ring 6212, realizing the automatic positioning of the barrel body 622 in the barrel support 621.

[0050] In the smoking mode, the cylinder support 621 containing the cylinder body 622 is inserted into the mounting base 61 through the first opening 111. The cylinder body 622 provides the smoking function. In the air fry mode, simply remove the cylinder body 622 and insert only the empty cylinder support 621 into the mounting base 61. After the cylinder support 621 is inserted, the protective plate 6211 on the front side of the cylinder support 621 covers and seals the first opening 111 on the outer shell 11. In the smoking mode, the protective plate 6211 prevents smoke from leaking out from the first opening 111; in the air fry mode, the protective plate 6211 prevents hot air from escaping and cold air from intruding. Users do not need to pay extra attention to the sealing when switching modes, as the sealing function is automatically completed by the protective plate 6211, ensuring the airtightness and thermal efficiency of the cooking cavity 5 in both modes. The protective plate 6211 is equipped with a handle, which allows users to operate the cylinder support 621 by holding the handle directly. The hands do not need to come into contact with the high-temperature outer wall of the cylinder support 621 or the cylinder body 622. Especially when the cylinder support 621 needs to be removed midway during equipment operation, the handle provides users with a safe and comfortable operating position, effectively avoiding the risk of burns.

[0051] Combination Figure 3 The rear middle of the barrel body 622 is provided with a second opening 6221, and the rear end of the barrel support 621 is provided with a relief opening corresponding to the second opening 6221. The heating element 63 is fixedly installed on the rear side of the inner shell 12. When the smoking barrel 62 extends into the cooking chamber 5 through the first opening 111 and is inserted into the mounting base 61, the heating element 63 passes through the relief opening and the second opening 6221 in sequence and smoothly extends into the barrel body 622. At this time, the heating element 63 is arranged in the middle of the smoking barrel 62 along the axial direction of the smoking barrel 62, and an annular smoldering space is formed between the heating element 63 and the inner wall of the smoking barrel 62. After the smoking material is loaded into the barrel body 622, the smoking material is evenly distributed in the annular smoldering space between the outer wall of the heating element 63 and the inner wall of the barrel body 622. Since the heating element 63 is located in the center, the thickness of the smoking material in all directions is basically the same, ensuring that the heat generated by the heating element 63 is evenly conducted from the center to the surrounding area, so that the smoking material in the entire annular smoldering space is heated evenly. This avoids the problem that some smoking materials are carbonized too early due to uneven material layer thickness while others have not been fully smoked, effectively extending the effective smoking time of a single smoking session.

[0052] The smoking material is filled in the annular smoldering space between the heating element 63 and the inner wall of the barrel body 622. After the heating element 63 is powered on and heats up, the smoking material close to the surface of the heating element 63 is heated first and starts to produce smoke after reaching the smoking temperature. As the heat continues to be conducted outward, the smoking material close to the heating element 63 is completely carbonized and forms a layer of heat-insulating ash. The heat continues to be transferred to the outer layer, so that the outer layer of smoking material is heated and smokes layer by layer. This smoldering mode, which is promoted layer by layer from the inside out, makes the smoking process smooth and controllable and the smoke release continuous and stable. It avoids the unstable phenomenon of large fluctuations in smoke production when burning with an open flame, and ensures that there is always a sufficient amount and a balanced concentration of smoke in the cooking cavity 5 throughout the entire cooking process.

[0053] It should be noted that a heating chamber 6222 extending inward is provided inside the barrel body 622 from the second opening 6221. The heating element 63 is located inside the heating chamber 6222. The heating element 63 and the smoking material are completely separated by the wall of the heating chamber 6222. The heat generated by the heating element 63 is first transferred to the wall of the heating chamber 6222, and then radiated outward evenly through the wall, indirectly heating the smoking material located between the outer wall of the heating chamber 6222 and the inner wall of the barrel body 622. This indirect heating method heats the smoking material to the smoking temperature, but does not directly contact the high-temperature heating element, fundamentally eliminating the problem of open flame combustion caused by local overheating of the smoking material, and keeping the smoking process in a safe and controllable flameless smoldering state.

[0054] A partition plate 64 is provided inside the barrel body 622 and below the heating element 63. The partition plate 64 divides the interior of the barrel body 622 into an upper smoke material heating zone 641 and a lower waste slag zone 642. A ash leakage hole 643 is provided on the rear side of the partition plate 64. The ash and carbonized residue produced after the smoke material is heated and smoldered in the heating zone 641 fall naturally under the action of gravity and are received by the partition plate 64 and guided into the waste slag cavity. This upper and lower partition structure completely separates the unburned smoke material from the burnt waste slag, avoiding the waste slag from mixing with the smoke material, affecting the heating efficiency and hindering the airflow. It ensures that the smoke material always remains in a loose state in the heating zone 641, and the heat conduction and smoke release are not affected by the accumulation of ash slag.

[0055] The partition plate 64 extends to the front end of the barrel body 622, forming a complete supporting plane from front to back inside the barrel body 622. When the user puts the smoking material into the barrel body 622 through the front opening of the barrel body 622, the smoking material falls on the upper surface of the partition plate 64. Since the smoking barrel 62 is inserted into the mounting base 61 in an inclined posture with the rear end lower and the front end higher, the smoking material automatically slides to the rear end along the upper surface of the partition plate 64 under the action of gravity and automatically reaches the heating zone 641 where the heating element 63 is located.

[0056] The flue gas outlet 623 is located at the rear of the side wall of the barrel body 622 and is connected to the heating zone 641. The ash and slag collected in the waste slag zone 642 will not move with the airflow to the flue gas outlet 623 and accumulate there, fundamentally avoiding the problem of the flue gas outlet 623 being blocked by ash and slag, thus affecting the smoothness of flue gas discharge. At the same time, the flue gas outlet 623 is located on the side wall, higher than the bottom of the waste slag zone 642. Even if the ash accumulation in the waste slag zone 642 is high, it will not overflow the height of the flue gas outlet 623, further ensuring the long-term smooth flow of the flue gas outlet 623.

[0057] The rear end of the barrel body 622 is provided with several air inlets 7 that communicate with the heating zone 641. The rear end of the mounting ring 6212 of the barrel support 621 is provided with a fan-shaped ventilation port 71 that communicates with the air inlets 7. An annular channel 73 is provided between the inner shell 12 and the outer shell 11 at a position corresponding to the mounting base 61. Both the inner shell 12 and the outer shell 11 are provided with fan-shaped air supply ports 74 that communicate with the annular channel 73. Outside air passes sequentially through the fan-shaped air supply port 74 of the outer shell 11, the annular channel 73, the fan-shaped air supply port 74 of the inner shell 12, and the fan-shaped ventilation port 71, and finally enters the heating zone 641 from the air inlet 7 at the rear end of the barrel body 622, continuously providing the oxygen required for the smoldering of the smoked material. This multi-stage series air supply channel design allows fresh outside air to reach the heating zone 641 stably after being buffered, ensuring that the smoked material always receives a sufficient oxygen supply throughout the cooking process, and the smoking process is continuous, stable, and uninterrupted.

[0058] A rotatable rotating plate 75 is provided on the outer wall of the outer casing 11. The rotating plate 75 has a fan-shaped air hole 751 that communicates with the fan-shaped air intake 74 of the outer casing 11. By rotating the rotating plate 75, the relative position between the fan-shaped air intake 74 and the fan-shaped air hole 751 of the outer casing 11 can be changed, thereby adjusting the overlap area between the two. When the fan-shaped air hole 751 and the fan-shaped air intake 74 are completely aligned, the ventilation area is the largest and the air intake is the largest. When the rotating plate 75 rotates and the two are partially misaligned, the ventilation area decreases and the air intake decreases accordingly. When the two are completely misaligned, the air intake drops to zero. This stepless adjustment method allows users to flexibly and precisely control the amount of oxygen entering the heating zone 641 according to the type and amount of smoking materials and cooking needs, thereby achieving effective adjustment of the smoking and smoke generation speed.

[0059] The rear end of the barrel body 622, the rear end of the mounting ring 6212 of the barrel support 621, the inner shell 12, the outer shell 11, and the rotating plate 75 are all equipped with discharge ports 8 that communicate with the waste slag area 642, forming a complete ash discharge channel from the waste slag area 642 directly to the outside of the equipment. The user only needs to open the discharge port 8 at the outermost rotating plate 75, and the ash in the waste slag chamber can be discharged along this channel without disassembling any parts or removing the barrel. The ash discharge process is clean and efficient. Since the waste slag chamber is located at the lower part of the barrel body 622 and the discharge port 8 is located at the lower rear end, the ash continuously flows to the lower end under the action of gravity and accumulates near the discharge port 8. When the user opens the discharge port 8, the ash accumulated at the discharge port 8 will automatically flow out under the action of gravity. There is no need to use tools to dig or scrape into the waste slag chamber. This gravity-flow ash discharge method avoids the problem of secondary pollution caused by flying ash when manually digging, and also avoids the risk of burns from direct contact between the user's hands and the high-temperature ash. The ash discharge process is cleaner and safer.

[0060] Example 2: The difference between this embodiment and Embodiment 1 is that: [The following is a combination of the two embodiments] Figure 7 The smoking spice cylinder 62 can be configured as a single unit. A feeding port is located on the front and top of the smoking spice cylinder 62, above the front end. During use, the user simply pulls the front end of the smoking spice cylinder 62 out until the feeding port is exposed, and then adds smoking spices into the smoking spice cylinder 62 through the feeding port. There is no need to completely remove the entire smoking spice cylinder 62 from the cooking chamber 5. This design is suitable for scenarios where refilling is required during cooking. Users do not need to interrupt cooking or wait for the smoking spice cylinder 62 to cool before refilling; they only need to pull open the front end of the smoking spice cylinder 62 and pour in the smoking spices through the feeding port to complete the refilling operation. This method is simple, fast, and convenient, significantly improving the user experience.

[0061] Since the smoking material cylinder 62 is inserted into the mounting base 61 and is in an inclined state with the rear end lower and the front end higher, the smoking material poured in by the user from the feeding port will automatically slide along the bottom of the cylinder to the rear end under the action of gravity and gather in the area where the heating element 63 is located. This ensures that the heat generated by the heating element 63 can be efficiently transferred to the smoking material. As the smoking material at the rear end gradually carbonizes, the newly added smoking material at the front end will automatically replenish it, forming a continuous feeding mode of front replenishment and rear burning. The smoking process is continuous, stable and uninterrupted.

[0062] After the smoking cylinder 62 is inserted into the mounting base 61, the front end of the smoking cylinder 62 covers and seals the first opening 111 on the outer shell 11, preventing smoke and heat in the cooking chamber 5 from escaping from the first opening 111, and preventing cold air from entering the cooking chamber 5 through the first opening 111, thus ensuring the airtightness of the cooking chamber 5; in addition, the front end of the smoking cylinder 62 is provided with a handle for easy pulling out of the smoking cylinder 62.

[0063] Example 3: The difference between this embodiment and the above embodiment is that: the inner shell 12 originally has a notch 121 on the front side, and the outer shell 11 also has a corresponding first opening 111. The width of the notch 121 on the front side of the inner shell 12 is adapted to the outer diameter of the smoking tube 62. When the smoking tube 62 passes through the notch 121, the inner wall of the notch 121 forms a limiting constraint on the outer wall of the smoking tube 62 in the up, down, left and right directions, effectively preventing the smoking tube 62 from swaying left and right during the insertion process. After the smoking tube 62 is inserted into the mounting base 61, the outer wall of the smoking tube 62 fits against the inner edge of the notch 121, which can both support the front side of the smoking tube 62 and seal the notch 121, effectively preventing the circulating airflow generated when the first fan blade 14 rotates from leaking directly to the outside through the notch 121 or drawing in cold air from the outside, avoiding short circuit of the airflow on the front side of the cooking cavity 5, and ensuring that the airflow blown out by the first fan blade 14 circulates in the cooking cavity 5.

[0064] A second fan blade connected to a motor 15 is provided between the outer shell 11 and the inner shell 12. The first opening 111 of the outer shell 11 is open. When the second fan blade rotates under the drive of the motor 15, cold air from the outside is drawn into the space between the outer shell 11 and the inner shell 12 through the first opening 111, flows through the second fan blade and the surface of the motor 15, and cools the motor 15.

[0065] Example 4: The difference between this embodiment and the above embodiment is that after the smoking cylinder 62 is inserted into the mounting base 61, its front side simultaneously overlaps the notch 121 on the front side of the inner shell 12 and the first opening 111 on the front side of the outer shell 11. One smoking cylinder 62 simultaneously blocks the first opening 111 and the notch 121, so that the two channels originally opened for easy installation and disassembly are filled and blocked by the smoking cylinder 62 itself after the smoking cylinder 62 is installed in place. The user completes two seals at the same time as installing the smoking cylinder 62, without the need for any additional sealing or locking operations, thus taking into account both operational convenience and sealing reliability.

[0066] The inner diameter of the notch 121 on the front side of the inner shell 12 is matched with the outer diameter of the smoking cylinder 62. That is, the inner diameter of the notch 121 is slightly larger than or exactly equal to the outer diameter of the smoking cylinder 62. After the smoking cylinder 62 is inserted, the gap between its outer wall and the inner edge of the notch 121 is controlled within a very small range. The smoking cylinder 62 tightly blocks the notch 121. When the first fan blade 14 is running, it will not reduce the temperature inside the cooking chamber 5 due to the intake of extra cold air through the notch 121. The hot airflow inside the cooking chamber 5 will not escape from the notch 121. The temperature inside the cooking chamber 5 remains stable and will not be affected by the intervention of external air. Furthermore, when the cylinder is inserted into place, its outer wall and the inner edge of the opening also form a close fit, effectively sealing the opening on the upper shell 1. This sealing fit blocks the passage for external cold air to enter the interior of the upper shell 1 through the opening.

[0067] Example 5: The difference between this embodiment and the above embodiment is that the smoking spice tube 62 is horizontally placed on the upper part of the cooking cavity 5, with its rear end inserted into the mounting base 61 and its front end suspended in the air. This single-end fixed cantilever beam structure minimizes the installation and removal path of the smoking spice tube 62. Users only need to align the rear end of the smoking spice tube 62 with the mounting base 61 to insert or pull it out. No alignment or connection operation is required for the front end of the smoking spice tube 62, making the operation the most direct.

[0068] Because the front end is suspended, the entire weight of the smoking cylinder 62 is borne by the mounting base 61 at the rear end. The component of gravity along the inclined direction always pushes the rear end of the smoking cylinder 62 deeper into the mounting base 61. If the front end is also supported, the weight of the smoking cylinder 62 is shared by the front support point, and the positive pressure required for the rear end to self-lock will be reduced, weakening the locking effect. The suspension at the front end allows all the weight of the smoking cylinder 62 to act on the insertion and mating surface at the rear end, maximizing the effect of gravity self-locking, so that the smoking cylinder 62 becomes tighter and tighter during operation and will not loosen.

[0069] To ensure the stability of the smoking cylinder 62, the length of the mounting base 61 is at least 1 / 4 of the total length of the smoking cylinder 62. Although the front end of the smoking cylinder 62 is suspended in the air, the center of gravity always rests on the support surface of the mounting base 61, so that there will be no imbalance caused by the front end of the smoking cylinder 62 sinking and the rear end tilting due to top-heavy conditions.

[0070] Example 6: The difference between this embodiment and the above embodiments is that: Figure 8 As shown, the length of the smoking cylinder 62 is less than 1 / 2 to 3 / 4 of the length or width of the cooking cavity 5. This allows for the placement of sufficient smoking material while ensuring that the airflow from the first fan blade 14 covers all the smoke outlets 623 along the length of the smoking cylinder 62. After the smoke is released, it can cover most of the horizontal area of ​​the cooking cavity 5, avoiding the problem of food on both sides not being properly smoked.

[0071] Two narrow airflow channels are formed at the rear of the side where the smoking cylinder 62 is located. Part of the airflow generated by the first fan blade 14 flows downward through the gap between the smoking cylinder 62 and the first fan blade 14, and another part of the airflow flows downward through the gap between the smoking cylinder 62 and the inner shell 12. The smoke in the smoking cylinder 62 is drawn into the cooking chamber 5 through the smoke outlet 623, so that the smoke circulates in the cooking chamber 5 with the airflow, improving the uniformity of the smoking effect. When the first fan blade 14 rotates, the airflow velocity at these two narrow gaps increases significantly, forming a local strong negative pressure in this area. This strong negative pressure acts precisely on the smoke outlet 623 located on the side wall of the smoking cylinder 62. After the smoke is discharged from the smoke outlet 623, it is immediately drawn into the circulating airflow by the negative pressure area. The smoke output response is fast and the smoke production is stable, effectively eliminating the phenomenon of smoke retention and secondary condensation in the smoking cylinder 62.

[0072] Single-path airflow channels are retained on the front of the side where the smoking cylinder 62 is located and on the other three sides. The cross-sectional area of ​​these areas is much larger than the narrow gap of the double-path channel at the rear. Under the same fan drive power, these single-path channels can obtain a larger volumetric flow rate, forming multiple large-flow downward airflows. On the one hand, this overcomes the natural upward trend of the smoke caused by thermal buoyancy, forcibly pressing the smoke suspended in the upper part of the cooking chamber 5 towards the food. On the other hand, the dynamic pressure generated by the high-pressure air curtain acts on the surface of the food, forcing the smoke to penetrate into the gaps and cut textures of the food, effectively shortening the flavor imparting cycle and allowing the food to obtain a rich smoky flavor in a shorter time.

[0073] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A smoky-flavored grilling and cooking device, comprising an upper shell, a lower shell, a heating device, and a cooking container located within the lower shell, wherein the upper shell is provided with a wind circulation assembly, and the upper shell covers the cooking container to form a cooking cavity, characterized in that: It also includes a smoking module located in the cooking cavity. The smoking module includes a mounting base located on one side of the air circulation component and a smoking material cylinder detachably mounted on the mounting base. The smoking material cylinder has a cavity for placing smoking material and heating elements. One end of the smoking material cylinder has an air inlet that passes through the mounting base and communicates with the cavity. The side wall of the cavity, away from the air circulation component, has a smoke outlet located on the circulation path of the air circulation component.

2. The grilling and cooking equipment with a smoky flavor according to claim 1, characterized in that: The smoking cylinder is long and narrow, and is placed horizontally on the upper part of the cooking cavity, either left and right or front and back.

3. The grilling and cooking equipment with a smoky flavor according to claim 2, characterized in that: The upper housing has a first opening on the side opposite to the mounting base. The smoking cylinder extends into the upper housing through the first opening and is mounted on the mounting base and the first opening.

4. The grilling and cooking equipment with a smoky flavor according to claim 3, characterized in that: A support base is provided inside the upper shell and at the first opening. The smoking cylinder extends into the upper shell through the first opening and is mounted on the mounting base and the support base.

5. A frying and grilling cooking apparatus with a smoky flavor according to claim 3 or 4, characterized in that: The smoking cylinder includes a cylinder support and a cylinder body detachably disposed within the cylinder support. The end of the cylinder support away from the mounting base is provided with a protective plate for sealing the first opening.

6. A frying and grilling cooking apparatus with a smoky flavor according to claim 3 or 4, characterized in that: The mounting base has an inclined flared end.

7. The grilling and cooking equipment with a smoky flavor according to claim 1, characterized in that: One end of the smoking cylinder is inserted into the mounting base, and the other end is suspended in the air.

8. A frying and grilling cooking apparatus with a smoky flavor according to claim 2 or 7, characterized in that: The smoking cylinder is inclined, with the end of the smoking cylinder furthest from the mounting base higher than the end of the smoking cylinder closest to the mounting base.

9. The grilling and cooking equipment with a smoky flavor according to claim 1, characterized in that: The heating element is located on the side of the smoking cylinder near the mounting base and is arranged in the middle of the smoking cylinder along the axial direction of the smoking cylinder, forming an annular smoldering space between the heating element and the inner wall of the smoking cylinder.

10. A frying and grilling cooking device with a smoky flavor according to claim 9, characterized in that: The smoking cylinder is equipped with a partition plate located inside and below the heating element. The partition plate divides the cavity of the smoking cylinder into a heating zone and a waste residue zone, and the partition plate is equipped with ash leakage holes.

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