Circulating air duct structure for cooking device with baking function and steaming oven

Abstract

The utility model relates to a circulating air duct structure for a cooking device with a baking function and a steaming oven. A hot air baffle is erected on the inner side of the left side wall of an inner container, and a gap is reserved between the hot air baffle and the left side wall in the circumferential direction; an upper air outlet channel, a lower air outlet channel, a left air outlet channel and a right air outlet channel are formed between the upper end, the lower end, the left end and the right end of the hot air baffle and the left side wall respectively. The air outlet area of the left air outlet duct is reduced from inside to outside relative to the hot air chamber, and the air outlet area of the right air outlet duct is firstly increased and then reduced relative to the hot air chamber. The air volume and the flow speed of hot air circulation can be increased, large-air-volume and large-air-speed hot air circulation is achieved, the requirements for the machining size precision and the assembly precision of the hot air baffles are lowered, air channel performance differences caused by machining and assembly errors can be better contained, and the air channel performance is improved. Heat loss in the inner container can be reduced when the door is opened, the problem that hot air is directly sprayed to a user is relieved, and the food cooking effect is guaranteed.

Description

Technical Field

[0001] The utility model relates to the field of cooking devices, in particular to a circulating air duct structure and a steam oven for a cooking device with a baking function. Background Art

[0002] In a cooking device with a baking function such as an oven and a steam oven, a hot air blower is arranged on the back of the inner pot, a hot air baffle is arranged on the rear side of the inner cavity of the inner pot, the hot air baffle and the back plate of the inner pot form a hot air chamber, the fan blades of the hot air blower are located in the hot air chamber, and a heating tube is arranged around the outer periphery of the fan blades. In the working state, under the action of the fan blades of the hot air blower, the gas in the inner cavity of the inner pot enters the hot air chamber through the air inlet on the hot air baffle, and after being heated in the hot air chamber, the gas flows back to the inner cavity of the inner pot under the action of the centrifugal force of the fan blades, thereby forming a hot air circulation in the inner cavity of the inner pot, and heating the food in the inner pot.

[0003] However, since the hot air flows back into the inner pot from back to front, the amount of air flowing to the front side of the inner pot is relatively small, resulting in uneven coloring of the front and back sides of the food. For this reason, the Chinese invention patent with application number CN202310931529.4 (publication number CN116807257A) discloses a cooking inner pot structure, in which a hot air chamber is arranged on the left side of the inner pot, so that the airflow can form a left-right circulation in the inner pot to ensure the uniformity of coloring of the front and back sides of the food. However, this will cause the problem of insufficient front-to-back airflow circulation in the inner pot, and at this time, the left side of the hot air chamber is adjacent to the opening of the inner pot, and a large amount of hot air will escape from the opening when the door is opened, resulting in heat loss in the inner pot and the problem of hot air directly spraying the user.

[0004] In addition, the existing hot air baffle is in the shape of a cover, and it and the inner side of the inner pot are covered to form a hot air chamber structure that is closed all around, and the air outlet is formed by opening a hole in the hot air baffle. For example, the Chinese utility model patent "A cooking inner pot structure and oven with baking function" with patent number ZL202320075624.4 (authorization announcement number CN219206633U), the Chinese utility model patent "A steaming and baking inner pot structure and steaming and baking cooking device" with patent number ZL202221360385.9 (authorization announcement number CN217659238U), etc. However, the existing hot air chamber structure has the following problems: (1) The processing and installation requirements of the hot air baffle are high, and processing errors and assembly errors will cause the hot air chamber to be unable to be assembled correctly; (2) The air inlet area and the air outlet area affect the circulating air volume of the hot air chamber. The current way of opening the air outlet limits the circulating air volume of the hot air chamber, and it is impossible to achieve large air volume circulation. Summary of the invention

[0005] The first technical problem to be solved by the utility model is to provide a circulating air duct structure for a cooking device with a baking function, which has a large air volume and is easy to process and install, in response to the prior art. The circulating air duct structure can not only ensure the cooking effect of food, but also reduce the heat loss in the inner pot when the door is opened and alleviate the problem of hot air directly spraying onto the user.

[0006] The second technical problem to be solved by the present invention is to provide a steam oven with the above-mentioned circulating air duct structure in view of the prior art.

[0007] The technical solution adopted by the utility model to solve the above-mentioned first technical problem is: a circulation air duct structure for a cooking device with a baking function, comprising an inner pot with an opening on the front side, a hot air blower is installed on the left side wall of the inner pot, and a hot air chamber is formed with the left side wall by arranging a hot air baffle on the left side wall, the impeller of the hot air blower is located in the hot air chamber, and the return air port in the center of the hot air baffle is directly opposite to the impeller, and is characterized in that the hot air baffle is upright on the inner side of the left side wall of the inner pot along the front-to-back direction, and a gap is left between the hot air baffle and the left side wall along the circumferential direction, so that an upper air outlet duct, a lower air outlet duct, a left air outlet duct and a right air outlet duct are formed between the upper end, the lower end, the left end and the right end of the hot air baffle and the above-mentioned left side wall respectively, wherein the air outlet area of ​​the left air outlet duct decreases from the inside to the outside relative to the hot air chamber, while the air outlet area of ​​the right air outlet duct first increases and then decreases relative to the hot air chamber.

[0008] Furthermore, the air outlet areas of the upper air outlet duct and the lower air outlet duct are uniform from the inside to the outside relative to the hot air chamber, so that the upper air outlet duct and the lower air outlet duct of the hot air chamber can discharge air uniformly, which is beneficial to ensure the stability of the flow field in the inner tank.

[0009] Furthermore, the left inner side surface of the inner tank is a vertically extending straight surface, and the left edge and the right edge of the hot air baffle are respectively bent from the inside to the outside along the length direction, and form a left folded plate and a right folded plate respectively. In this way, the air outlet area of ​​the left air outlet duct can be reduced from the inside to the outside relative to the hot air chamber through the left folded plate, and the air outlet area of ​​the right air outlet duct can be increased first and then reduced relative to the hot air chamber through the right folded plate.

[0010] Furthermore, the left inner side surface of the inner tank is a vertically extending straight surface, and the upper and lower side edges of the hot air baffle extend horizontally outward relative to the hot air chamber along the length direction to form a guide plate. In this way, the guide plate can ensure the stability of the air outlet direction and air outlet speed of the upper air outlet duct and the lower air outlet duct.

[0011] Furthermore, the front and rear sides of the left side wall of the inner pot are respectively curved in a rightward arc shape along the length direction to form a guide arc wall convex relative to the inner pot. The guide arc surface can better guide the airflow of the left and right air outlet ducts to the cooking area of ​​the inner pot, and can further reduce the airflow escaping from the left air outlet duct when the door is opened.

[0012] Furthermore, the left and right sides of the hot air baffle are respectively provided with vertically extending first auxiliary air outlets on the inner side of each folding plate, and each first auxiliary air outlet is respectively formed by square first auxiliary air outlet holes evenly spaced along the height direction of the hot air baffle. On the one hand, it can assist in controlling the changes in the size and direction of the airflow caused by the pressure changes of the left and right air outlet ducts, and on the other hand, it is conducive to controlling the size and direction of the airflow out of the front of the hot air baffle.

[0013] Furthermore, the outermost folded edge of the right folded plate is parallel to the hot air baffle, and the folded edge is provided with a second auxiliary air outlet extending along its length direction, the second auxiliary air outlet is formed by second auxiliary air outlet holes evenly spaced along the length direction of the folded edge, and each second auxiliary air outlet hole is a long hole extending along the length direction of the folded edge. Since the air volume of the right air outlet duct is relatively large, the second auxiliary air outlet can assist the right side of the hot air chamber to discharge air, thereby ensuring the air volume of the hot air circulation.

[0014] Further, it is characterized in that the distance between the hot air baffle and the left side wall of the inner container is D, the distance between the upper end of the hot air baffle and the top wall of the inner container is D1, the distance between the lower end of the hot air baffle and the bottom wall of the inner container is D2, and the distance between the rear end of the hot air baffle and the rear side wall of the inner container is D3, then 0.15D≤D1≤0.5D, 0.15D≤D2≤0.5D, 0.15D≤D3≤0.5D. Thus, the smoothness of the air outlet of each air outlet duct of the hot air chamber can be guaranteed, and the air outlet speed can be guaranteed.

[0015] Furthermore, the return air outlet area of ​​the hot air baffle is S1, and the total area of ​​the air outlet is S2, then 0.3<S1 / S2<0.6, so the high speed of the hot air blower can better ensure the large air volume and high wind speed of the hot air circulation.

[0016] Furthermore, the hot air baffle is connected to the left side wall of the inner tank through mounting posts respectively arranged at its four corners, and each mounting post extends left and right respectively, so that the hot air baffle can be suspended relative to the left side wall of the inner tank, constructing a hot air chamber structure with four sides open.

[0017] The technical solution adopted to further solve the above-mentioned second technical problem is: a steam oven, characterized in that it includes the circulating air duct structure for the baking function cooking device as described above.

[0018] Compared with the prior art, the advantages of the present invention are: a gap is left between the hot air baffle and the left side wall along the circumferential direction, that is, the hot air chamber in the present invention is an open setting, which significantly increases the fluid area of ​​the hot air chamber air outlet compared with the existing closed setting, and is equipped with a high speed of the hot air blower, thereby increasing the air volume and flow rate of the hot air circulation, thereby realizing a hot air circulation with a large air volume and a high air speed.

[0019] Furthermore, compared with the existing closed arrangement, the utility model has lower requirements on the processing dimensional accuracy and assembly precision of the hot air baffle, and can better accommodate the differences in air duct performance caused by processing and assembly errors.

[0020] Furthermore, the air outlet area of ​​the left air outlet duct decreases from the inside to the outside relative to the hot air chamber, while the air outlet area of ​​the right air outlet duct first increases and then decreases relative to the hot air chamber. In this way, the air outlet volume on the right side of the hot air chamber is generally larger than that on the left side, reducing heat loss in the inner tank when the door is opened and alleviating the problem of hot air directly spraying onto the user. The hot air blown to the rear side of the inner tank flows from back to front under the action of the suction force of the hot air blower, replenishing the air volume circulating front and back to ensure the cooking effect of the food. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is a schematic diagram of the structure of the circulating air duct structure in the embodiment of the utility model;

[0022] Figure 2 for Figure 1 A schematic diagram of the structure in another direction;

[0023] Figure 3 for Figure 1 A schematic diagram of the structure in yet another direction;

[0024] Figure 4 for Figure 3 Cross-sectional view along AA direction;

[0025] Figure 5 for Figure 2 Cross-sectional view along direction BB;

[0026] Figure 6 It is a schematic structural diagram of the hot air baffle in the embodiment of the utility model. DETAILED DESCRIPTION

[0027] The present invention will be described in further detail below in conjunction with the accompanying drawings.

[0028] In the description of the present utility model, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like indicate the orientation or position relationship based on the orientation or position relationship shown in the drawings, which is only for the convenience of describing the present utility model and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Since the embodiments disclosed in the present utility model can be set in different directions, these terms indicating directions are only for illustration and should not be regarded as limitations. For example, "up" and "down" are not necessarily limited to directions opposite to or consistent with the direction of gravity. In addition, the features defined as "first" and "second" may explicitly or implicitly include one or more of such features.

[0029] A steam oven, comprising: Figure 1 to Figure 6 The circulation air duct structure shown includes an inner tank 1 with an opening on the front side, a hot air blower is installed on the left side wall of the inner tank 1, and a hot air chamber 3 is formed with the left side wall by arranging a hot air baffle 2 on the left side wall, an impeller 4 of the hot air blower is located in the hot air chamber 3, and a heating pipe 5 is arranged around the outer periphery of the impeller 4 and the return air outlet 30 in the center of the hot air baffle 2 is directly opposite to the impeller 4.

[0030] Furthermore, the hot air baffle 2 is erected on the inner side of the left side wall of the liner 1 along the front-to-back direction, and a gap is left between the hot air baffle 2 and the left side wall along the circumferential direction, so that an upper air outlet duct 31, a lower air outlet duct 32, a left air outlet duct 33 and a right air outlet duct 34 are respectively formed between the upper end, the lower end, the left end and the right end of the hot air baffle 2 and the left side wall. Among them, the air outlet area of ​​the left air outlet duct 33 decreases from the inside to the outside relative to the hot air chamber 3, and the air outlet area of ​​the right air outlet duct 34 increases first and then decreases relative to the hot air chamber 3.

[0031] As can be seen from the above, in the utility model, there is a gap between the hot air baffle 2 and the left side wall along the circumferential direction, that is, the hot air chamber 3 in the utility model is an open setting, which significantly increases the fluid area of ​​the hot air chamber 3 for air outlet compared with the existing closed setting, and is equipped with a high speed of the hot air blower, thereby increasing the air volume and flow rate of the hot air circulation, and realizing a hot air circulation with a large air volume and a high air speed. In addition, compared with the existing closed setting, the utility model has lower requirements on the processing dimensional accuracy and assembly accuracy of the hot air baffle 2, and can better accommodate the air duct performance differences caused by processing and assembly errors. Furthermore, the air outlet area of ​​the left air outlet duct 33 decreases from the inside to the outside relative to the hot air chamber 3, while the air outlet area of ​​the right air outlet duct 34 first increases and then decreases relative to the hot air chamber 3. In this way, the air outlet volume on the right side of the hot air chamber 3 is generally larger than that on the left side, thereby reducing the heat loss in the inner tank 1 when the door is opened and alleviating the problem of hot air directly spraying onto the user. The hot air blown to the rear side of the inner tank 1 flows from back to front under the action of the suction force of the hot air blower, replenishing the air volume circulating front and back to ensure the cooking effect of the food.

[0032] Specifically, the left inner side surface of the inner liner 1 is a straight surface extending vertically, and the left edge and the right edge of the hot air baffle 2 are respectively bent from the inside to the outside along the length direction, and form a left folding plate 21 and a right folding plate 22. In this way, the air outlet area of ​​the left air outlet duct 33 can be reduced from the inside to the outside relative to the hot air chamber 3 through the left folding plate 21, and the air outlet area of ​​the right air outlet duct 34 can be increased first and then reduced relative to the hot air chamber 3 through the right folding plate 22.

[0033] Furthermore, the air outlet area of ​​the upper air outlet duct 31 and the lower air outlet duct 32 is uniform from the inside to the outside relative to the hot air chamber 3. Thus, the upper air outlet duct 31 and the lower air outlet duct 32 of the hot air chamber 3 can be uniformly discharged, which is conducive to ensuring the stability of the flow field in the inner liner 1. Specifically, the left inner side surface of the inner liner 1 is a vertically extending straight surface, and the upper and lower side edges of the hot air baffle 2 extend horizontally outward along the length direction relative to the hot air chamber 3 to form a guide plate 23. In this way, the guide plate 23 can ensure the stability of the air outlet direction and air outlet speed of the upper air outlet duct 31 and the lower air outlet duct 32.

[0034] Preferably, the front and rear sides of the left side wall of the inner pot 1 are respectively curved toward the right in an arc shape along the length direction to form a guide arc wall convex relative to the inner pot 1. The guide arc wall can better guide the airflow of the left air outlet duct 33 and the right air outlet duct 34 to the cooking area of ​​the inner pot 1, and can further reduce the airflow escaping from the left air outlet duct 33 when the door is opened.

[0035] Furthermore, the left and right sides of the hot air baffle 2 are respectively provided with vertically extending first auxiliary air outlets 35 on the inner side of each folding plate, and each first auxiliary air outlet 35 is respectively formed by square first auxiliary air outlet holes 351 arranged evenly at intervals along the height direction of the hot air baffle 2. On the one hand, it can assist in controlling the changes in the size and direction of the airflow caused by the pressure changes of the left air outlet duct 33 and the right air outlet duct 34, and on the other hand, it is conducive to controlling the size and direction of the airflow out of the front of the hot air baffle 2.

[0036] Furthermore, the outermost folded edge of the right folded plate 22 is parallel to the hot air baffle 2, and the folded edge is provided with a second auxiliary air outlet 36 extending along its length direction, and the second auxiliary air outlet 36 is formed by second auxiliary air outlet holes 361 arranged evenly at intervals along the length direction of the folded edge, and each second auxiliary air outlet hole 361 is a long hole extending along the length direction of the folded edge. Since the air volume of the right air outlet duct 34 is relatively large, the second auxiliary air outlet 36 can assist the right side of the hot air chamber 3 in discharging air, thereby ensuring the air volume of the hot air circulation.

[0037] Furthermore, the distance between the hot air baffle 2 and the left side wall of the inner liner 1 is D, the distance between the upper end of the hot air baffle 2 and the top wall of the inner liner 1 is D1, the distance between the lower end of the hot air baffle 2 and the bottom wall of the inner liner 1 is D2, and the distance between the rear end of the hot air baffle 2 and the rear side wall of the inner liner 1 is D3, then 0.15D≤D1≤0.5D, 0.15D≤D2≤0.5D, 0.15D≤D3≤0.5D. This ensures the smoothness of the air outlet of each air outlet duct of the hot air chamber 3 and the air outlet speed. In addition, the area of ​​the return air port 30 of the hot air baffle 2 is S1, and the total area of ​​the air outlet is S2, then 0.3<S1 / S2<0.6, so that the high speed of the hot air blower can better ensure the large air volume and high wind speed of the hot air circulation.

[0038] Furthermore, the hot air baffle 2 is connected to the left side wall of the inner tank 1 via mounting columns 6 respectively arranged at its four corners, and each mounting column 6 extends left and right respectively, thereby enabling the hot air baffle 2 to be suspended relative to the left side wall of the inner tank 1, thereby constructing a hot air chamber 3 structure with four sides open.

Claims

1. A circulating air duct structure for a cooking device with a grilling function, comprising an inner pot (1) with an opening at the front side, a hot air blower installed on the left side wall of the inner pot (1), and a hot air baffle (2) is arranged on the left side wall to form a hot air chamber (3) with the left side wall, an impeller (4) of the hot air blower is located in the hot air chamber (3), and a return air port (30) in the center of the hot air baffle (2) is directly opposite to the impeller (4), characterized in that: The hot air baffle (2) is erected on the inner side of the left side wall of the inner tank (1) along the front-to-back direction, and a gap is left between the hot air baffle (2) and the left side wall along the circumferential direction, so that an upper air outlet duct (31), a lower air outlet duct (32), a left air outlet duct (33) and a right air outlet duct (34) are respectively formed between the upper end, the lower end, the left end and the right end of the hot air baffle (2) and the above-mentioned left side wall, wherein the air outlet area of ​​the left air outlet duct (33) decreases from the inside to the outside relative to the hot air chamber (3), while the air outlet area of ​​the right air outlet duct (34) first increases and then decreases relative to the hot air chamber (3).

2. The circulating air duct structure for a cooking device with a grilling function according to claim 1, characterized in that: The sizes of the air outlet areas of the upper air outlet duct (31) and the lower air outlet duct (32) are uniform and unchanged from the inside to the outside of the hot air chamber (3).

3. The circulating air duct structure for a cooking device with a grilling function according to claim 1, characterized in that: The left inner side surface of the inner container (1) is a straight surface extending vertically, and the left edge and the right edge of the hot air baffle (2) are respectively bent from the inside to the outside along the length direction to form a left folding plate (21) and a right folding plate (22).

4. The circulating air duct structure for a cooking device with a grilling function according to claim 2, characterized in that: The left inner side surface of the inner container (1) is a straight surface extending vertically, and the upper and lower side edges of the hot air baffle (2) extend horizontally outward along the length direction relative to the hot air chamber (3) to form a guide plate (23).

5. The circulating air duct structure for a cooking device with a grilling function as claimed in claim 3, characterized in that: The front and rear sides of the left side wall of the inner container (1) are respectively curved in a rightward arc shape along the length direction to form a guide arc wall (11) that is convex relative to the inner container (1).

6. The circulating air duct structure for a cooking device with a grilling function as claimed in claim 3 or 5, characterized in that: The left and right sides of the hot air baffle (2) are respectively provided with vertically extending first auxiliary air outlets (35) on the inner side of each folding plate, and each first auxiliary air outlet (35) is respectively formed by square first auxiliary air outlet holes (351) arranged evenly at intervals along the height direction of the hot air baffle (2).

7. The circulating air duct structure for a cooking device with a grilling function according to claim 3 or 5, characterized in that: The outermost folded edge of the right folding plate (22) is parallel to the hot air baffle (2), and a second auxiliary air outlet (36) extending along its length direction is provided on the folded edge. The second auxiliary air outlet (36) is formed by second auxiliary air outlet holes (361) arranged evenly at intervals along the length direction of the folded edge, and each second auxiliary air outlet hole (361) is a long strip hole extending along the length direction of the folded edge.

8. The circulating air duct structure for a cooking device with a grilling function according to any one of claims 1 to 5, characterized in that: The distance between the hot air baffle (2) and the left side wall of the inner container (1) is D, the distance between the upper end of the hot air baffle (2) and the top wall of the inner container (1) is D1, the distance between the lower end of the hot air baffle (2) and the bottom wall of the inner container (1) is D2, and the distance between the rear end of the hot air baffle (2) and the rear side wall of the inner container (1) is D3, then 0.15D≤D1≤0.5D, 0.15D≤D2≤0.5D, and 0.15D≤D3≤0.5D.

9. The circulating air duct structure for a cooking device with a grilling function according to any one of claims 1 to 5, characterized in that: The area of ​​the return air port (30) of the hot air baffle (2) is S1, and the total area of ​​the air outlets is S2, so 0.3<S1 / S2<0.

6.

10. The circulating air duct structure for a cooking device with a grilling function according to any one of claims 1 to 5, characterized in that: The hot air baffle (2) is connected to the left side wall of the inner container (1) via mounting columns (6) respectively arranged at its four corners, and each mounting column (6) extends leftward and rightward respectively.

11. A steam oven, characterized in that: The invention comprises a circulating air duct structure for a cooking device with a grilling function as described in any one of claims 1 to 10.

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