Cooking equipment

Abstract

The utility model provides cooking equipment, and relates to the technical field of cooking equipment. The cooking equipment comprises a body which comprises an exhaust channel; the inner container is arranged in the body, and the exhaust channel is communicated with the inner container and the outside of the body; the air inlet head is connected with the body, the air inlet head comprises an air outlet, the air outlet is located in the inner container, and the air outlet is opposite to the side wall of the inner container; the number of the air outlets is multiple, and the directions of the multiple air outlets are different. According to the utility model, the air inlet head is arranged, and the air flow output from the inner container by means of the air inlet head solves the problems that the viscosity of the surface of food is higher, the taste is poorer, and the food is adhered to the cooking equipment and cannot be taken down. Therefore, the technical effects that the structure of the cooking equipment is optimized, the quality of cooked food is improved, and the user experience is improved are achieved.

Description

Technical Field

[0001] The utility model relates to the technical field of cooking equipment, in particular to a cooking equipment. Background Art

[0002] In the related art, when cooking equipment is cooking rice and other starchy foods, the sweetness of the finished food can be enhanced by the starch gelatinization that occurs during the simmering stage. However, the starch gelatinization will cause the viscosity of the final food surface to increase significantly, which will destroy the taste of the food on the one hand, and on the other hand, will cause the food to stick to the cooking equipment and be unable to be removed.

[0003] Therefore, how to overcome the above-mentioned technical defects has become a technical problem that needs to be solved urgently. Utility Model Content

[0004] The utility model aims to solve at least one of the technical problems existing in the prior art.

[0005] Therefore, the utility model proposes a cooking device.

[0006] In view of this, the first aspect of the utility model provides a cooking device, the cooking device comprising: a main body, the main body comprising an exhaust passage; an inner pot, arranged in the main body, the exhaust passage connecting the inner pot and the outside of the main body; an air inlet head, connected to the main body, the air inlet head comprising an air outlet, the air outlet is located in the inner pot, and the air outlet is opposite to the side wall of the inner pot; wherein the number of the air outlets is multiple, and the directions of the multiple air outlets are different.

[0007] The present application defines a cooking device, which specifically includes products such as electric rice cookers, electric stew pots, and pressure cookers. The cooking device can cook rice and other foods containing starch. After the food is heated, the taste of the food can be improved through a heat preservation and stewing stage.

[0008] Specifically, the cooking device includes a main body, which forms the outer contour of the cooking device, and a cooking cavity and an exhaust channel are formed inside the main body. The inner pot is placed in the exhaust channel, one end of the exhaust channel is connected to the inner pot, and the other end of the exhaust channel is connected to the space outside the main body. During the cooking process, the cooking device can adjust the temperature, air pressure or humidity in the inner pot by controlling the on-off state of the exhaust channel.

[0009] Among them, foods containing starch will gelatinize under high temperature and high humidity during the stewing stage. During the gelatinization process, the food will absorb water and dissolve starch to produce cracks and pits on the surface of the food. In the subsequent continuous gelatinization process, the food continues to expand, and the pits and cracks increase, resulting in a decrease in the hardness of the food and a destroyed taste. At the same time, the precipitated starch will form a paste-like rice soup outside the food, and the starch in the rice soup will wrap around the surface of the food, causing the viscosity of the food to increase. When taking out the food later, a large amount of food will adhere to the surface of the inner pot and cannot be removed, which will destroy the user experience and increase the difficulty of cleaning.

[0010] In this regard, the cooking device defined in the present application also includes an air inlet head, which is mounted on the main body and at least partially extends into the inner pot, and includes an air outlet, which is located in the inner pot, and the air inlet head can introduce the gas with lower external temperature and lower humidity into the inner pot through the air outlet to form an airflow in the inner pot. The air outlet faces the side wall of the inner pot, so that the airflow discharged from the air outlet flows toward the side wall of the inner pot, a part of the airflow contacts the side wall of the inner pot to cool the side wall, and the other part settles downward during the flow and contacts the food piled below to cool the food. In this process, the airflow will cause the gas in the inner pot to be disturbed at a high speed, which can speed up the rate at which the high-temperature and high-humidity gas is discharged from the inner pot through the exhaust channel.

[0011] In this process, the airflow that settles and contacts the food can directly reduce the temperature of the food surface, and the airflow that contacts the side wall can indirectly reduce the temperature of the food surface by reducing the temperature of the side wall. Accelerating the airflow disturbance rate inside the inner pot can reduce the temperature and humidity in the inner pot by increasing the exhaust rate, and also indirectly reduce the temperature of the food surface. After the temperature of the food surface drops, a retrogradation reaction will occur. The retrogradation reaction is the reverse reaction of the gelatinization reaction. During the retrogradation reaction, the starch structure on the surface of the food changes from disorder to order to complete the reconstruction, making the food surface tighter, thereby increasing the elasticity of the food and improving the taste of the finished food. At the same time, the viscosity of the reconstructed starch layer decreases, and there will be no problems of clumping or adhering to the inner pot and being unable to be removed.

[0012] It can be seen that the present application solves the problem of high viscosity of food surface, poor taste, and adhesion to the cooking equipment and inability to remove it by setting an air inlet head and using the airflow output by the air inlet head in the inner pot. This achieves the technical effect of optimizing the structure of the cooking equipment, improving the quality of the cooked food, and improving the user experience.

[0013] On this basis, multiple air inlets are arranged on the air inlet head, and the multiple air inlets have different directions. By setting multiple air inlets with different directions, airflow flowing in all directions can be formed in the inner pot. On the one hand, the heat exchange area between the airflow and the side wall of the inner pot is increased, on the other hand, the heat exchange area between the airflow and the food below is increased, and still another step is to increase the disturbance effect of the airflow on the gas in the inner pot, thereby enhancing the recovery reaction of the food, improving the quality of the food, and reducing the adhesion between the food and the inner pot.

[0014] In addition, the cooking device provided by the present invention may also have the following additional technical features:

[0015] In some technical solutions of the present invention, optionally, the air inlet head includes: a duct connected to the body, the duct is at least partially located in the inner tank, and a plurality of air outlets are arranged around the circumference of the duct.

[0016] In this technical solution, the air inlet head includes a duct, which is fixed to the body, the first end of which is connected to the fan in the body, the second end of which is sealed, and a plurality of air outlets are provided in the area near the second end of the duct. Specifically, the plurality of air outlets can be provided on the side wall of the duct, and can also extend to the surroundings of the duct, and the plurality of air outlets are provided around the center line of the duct. During operation, the airflow in the duct flows from top to bottom, and after flowing to the air outlet, it diffuses from the plurality of air outlets to the surrounding side walls of the duct, and the airflow diffused to the surroundings partially settles on the food below during the flow process.

[0017] By arranging air outlets surrounding the duct, the contact area between the airflow and the side wall of the inner pot can be expanded, and the coverage area of ​​the settling airflow on the food can also be expanded, so as to enhance the heat dissipation effect of the side wall of the inner pot and the heat dissipation effect of the food surface, thereby enhancing the recovery reaction of the food, achieving the technical effect of improving the taste of the food and reducing the adhesion between the food and the inner pot.

[0018] In some technical solutions of the utility model, optionally, the air inlet head also includes: a nozzle, which is located in the inner tank, the first end of the nozzle is connected to the conduit, and the second end of the nozzle forms an air outlet.

[0019] In this technical solution, the air inlet head also includes a nozzle, which is tubular. The first end of the nozzle is connected to the side wall of the duct, and the second end of the nozzle extends toward the circumference of the duct to form an air outlet. The airflow is diverted by the duct to each nozzle and finally discharged into the inner tank through the air outlet at the second end of the nozzle.

[0020] By setting a nozzle, the air outlet can be extended to the outside of the duct, so that the air outlet position of the airflow in the inner pot can be adjusted by selecting the length of the nozzle. Specifically, the distance between the air outlet and the side wall can be controlled to ensure that the airflow can contact the side wall, so as to avoid the airflow failing to provide effective heat dissipation to the side wall of the inner pot. This can improve the heat dissipation effect and spoiler effect of the air inlet head, improve the food quality, and enhance the user experience.

[0021] In some technical solutions of the present utility model, optionally, the conduit extends in the depth direction of the inner tank, and the nozzle extends in the radial direction of the conduit.

[0022] In this technical solution, after the air inlet head is assembled, the duct extends in the depth direction of the inner tank, and the nozzle connected to the duct extends outward in the radial direction of the duct. The airflow generated by the fan first flows from top to bottom in the duct, and then is sprayed to the side walls around the duct through multiple nozzles.

[0023] By providing a longitudinally extending duct, it is possible to provide convenient conditions for the layout of the fan and the duct, and the speed of the airflow in the inner pot can be increased by shortening the flow distance of the airflow to the duct, ensuring that the airflow can contact the side wall of the inner pot. By providing a laterally extending nozzle, the airflow sprayed by the nozzle can be directly blown to the surrounding side walls, avoiding the airflow from blowing to the main body at the top of the inner pot or directly blowing to the food in the inner pot, thereby improving the heat dissipation effect of the side wall of the inner pot.

[0024] In some technical solutions of the present invention, optionally, the number of air outlets is the same as the number of nozzles, and the plurality of nozzles are evenly distributed around the circumference of the conduit.

[0025] In this technical solution, the multiple air outlets correspond to the multiple nozzles, and the multiple nozzles are evenly distributed around the conduit, that is, the multiple angles between the multiple nozzles are the same.

[0026] By setting multiple nozzles evenly distributed in the circumferential direction, the uniformity of airflow diffusion can be improved, so that the side walls surrounding the air inlet can be cooled by the airflow blown out of the air outlet, avoiding the heat dissipation dead corner on the side wall of the inner pot. In this way, the cooling effect of the side wall of the inner pot is improved, the regeneration reaction of the food in contact with the side wall of the inner pot is strengthened, the degree of adhesion between the food and the side wall is reduced, and the difficulty of removing the food is reduced.

[0027] At the same time, blowing air evenly in multiple directions can also enhance the cooling effect of the airflow on the food below the air inlet and the turbulence effect of the space above the food, thereby improving the heat exchange efficiency between the food and the airflow, and then enhancing the elasticity of the resulting food by strengthening the recovery reaction of the food, thereby optimizing the taste of the food.

[0028] In some technical schemes of the utility model, optionally, the conduit is offset relative to the center line of the inner tank or the exhaust channel, and the nozzle includes: a first nozzle, the distance between the first end of the first nozzle and the side wall of the inner tank is a first distance, and the length of the first nozzle is a first length; a second nozzle, the distance between the first end of the second nozzle and the side wall of the inner tank is a second distance, and the length of the second nozzle is a second length; wherein the first distance is greater than the second distance, and the first length is greater than the second length.

[0029] In this technical solution, the center line of the duct is offset relative to the center line of the inner liner or the center line of the exhaust channel, that is, the duct avoids the central area of ​​the inner liner opening. Specifically, the entrance of the exhaust channel can be arranged in the central area of ​​the inner liner opening to increase the exhaust rate.

[0030] Because the conduit is offset relative to the center line of the inner pot, the distance between the conduit and the side wall in all directions is different, and the nozzle is divided into a first nozzle and a second nozzle. Among them, the distance between the first end of the first nozzle and the side wall of the inner pot is the first distance, and the distance between the first end of the second nozzle and the side wall of the inner pot is the second distance. The first distance is greater than the second distance, that is, the conduit is offset relative to the center line of the inner pot in the direction of the second nozzle. On this basis, the length of the first nozzle is greater than the length of the second nozzle, so that the deviation between the first distance and the second distance is compensated by the length difference, and then the distance between the air outlet and the side wall is controlled to ensure that the airflow can provide effective heat dissipation to the side wall, thereby achieving the technical effect of reducing the adhesion of food to the side wall and optimizing the taste of food.

[0031] In some technical solutions of the present invention, optionally, a first nozzle and a second nozzle form a group; the first nozzle and the second nozzle in the same group face opposite directions, and / or the first nozzle and the second nozzle in the same group are connected.

[0032] In this technical solution, the air inlet head includes at least one group of first and second nozzles, wherein each group includes a first nozzle and a second nozzle, and the first and second nozzles in the group are oriented in opposite directions, and the direction of the second nozzle with a shorter length corresponds to the misalignment direction of the conduit relative to the center line of the inner tank. The first and second nozzles in the same group can be connected to opposite sides of the conduit, respectively, or one of the first and second nozzles in the same group is connected to the conduit, and the other is connected to one of the aforementioned ones.

[0033] For example, when the duct is misaligned in both the thickness and width directions of the inner liner, a group of first nozzles and second nozzles are arranged in the thickness direction, and another group of first nozzles and second nozzles are arranged in the width direction, so that the misalignment in the thickness and width directions is compensated by the length difference between the two groups of first nozzles and second nozzles, thereby improving the heat dissipation uniformity and heat dissipation reliability of the inner liner side wall.

[0034] In some technical solutions of the present invention, optionally, the exhaust passage includes an inlet, and the area in the inner tank opposite to the inlet is the first area; at least one of the multiple air outlets faces the first area.

[0035] In this technical solution, the exhaust channel includes an inlet, which is arranged at the opening at the top of the inner tank, and the exhaust channel is connected to the space in the inner tank through the inlet. In this regard, the area below the inlet is the first area, and the gas in the first area flows into the inlet during the exhaust process.

[0036] On this basis, the air inlet is set to avoid the first area to prevent the airflow discharged by the air inlet head from being directly sucked into the exhaust channel by the inlet before it touches the side wall. At the same time, at least one air inlet on the air inlet head faces the first area to ensure that at least one airflow can pass through the first area. Negative pressure can be generated during the airflow flowing in the first area. Under the action of negative pressure, the gas outside the first area is accelerated to converge toward the inlet, thereby improving the heat exchange efficiency between the inner tank and the external space of the body, improving the heat dissipation effect of the food, and then improving the taste of the food by strengthening the retrogradation reaction of the food.

[0037] In some technical solutions of the utility model, optionally, the cooking device also includes: a fan, which is arranged on the main body; a one-way valve, which is connected to the fan and the air inlet head, and the fan blows air to the air inlet head through the one-way valve.

[0038] In this technical solution, the cooking device also includes a fan and a one-way valve. The fan is installed on the body, the one-way valve is connected between the fan and the air outlet, and the one-way valve is unidirectional in the direction from the fan to the air outlet. After the fan is turned on, air is blown toward the air outlet. When the air pressure is greater than the rated pressure of the one-way valve, the one-way valve can be opened, thereby blowing air through the air outlet on the air outlet to the side wall of the inner pot. Correspondingly, when the fan is turned off, due to the presence of the one-way valve, the gas in the inner pot is blocked by the one-way valve to prevent the high-temperature and high-humidity gas in the inner pot from leaking into the fan, thereby forming a closed cooking environment in the inner pot on the one hand, and protecting the fan and extending the life of the fan on the other hand.

[0039] Specifically, a non-return silicone pad can be selected as a one-way valve. When the fan is turned on, the airflow can break open the non-return silicone pad. When the fan is turned off, the non-return silicone pad prevents the gas in the inner tank from flowing toward the fan.

[0040] At the same time, the anti-return silicone pad can also play a sealing role between the duct and the main body to prevent the gas in the inner tank from leaking to the electrical structure on the main body through the gap between the duct and the main body, thereby protecting the electrical structure including the fan, and achieving the technical effect of improving the safety and reliability of the cooking equipment and reducing the failure rate of the cooking equipment.

[0041] In some technical schemes of the utility model, optionally, the main body includes: a pot body, an inner pot is arranged in the pot body; a cover body, connected to the pot body, a fan is arranged in the cover body, and the cover body covers the inner pot; an exhaust valve is arranged in the cover body, and the exhaust valve forms an exhaust channel.

[0042] In this technical solution, the main body includes a pot body and a cover body. The cover body is openably arranged on the pot body, and a cooking cavity is enclosed between the cover body and the pot body. The inner pot is placed in the cooking cavity, and the cover body covers the opening of the inner pot. The fan is installed in the cover body, and the air inlet head is detachably arranged on the covering surface below the cover body. When the cover body is closed on the opening of the inner pot, the air inlet head extends into the inner pot.

[0043] An exhaust valve is also provided on the cover body, and the exhaust valve forms an exhaust channel in the cover body. The cooking device can control the on-off state of the exhaust channel by controlling the on-off state of the exhaust valve to control the exhaust time period and the exhaust rate.

[0044] Specifically, the exhaust valve includes an inlet, and the straight-line distance between the center of the air outlet and the center of the inlet is a third distance, and the third distance corresponds to the flow distance of the high-speed airflow. The larger the third distance is, the longer the distance the high-speed airflow flows in the inner tank, and the smaller the third distance is, the shorter the distance the high-speed airflow flows in the inner tank.

[0045] On this basis, the third distance needs to be greater than or equal to 2 cm. By limiting the third distance to be greater than or equal to 2 cm, the flow rate of the airflow circulating between the air outlet and the inlet can be guaranteed, and the high-speed airflow injected can be prevented from losing a large amount of kinetic energy due to the long transmission distance. On the one hand, the strength of the negative pressure area generated between the air outlet and the inlet is guaranteed, ensuring that the negative pressure area can quickly draw in the high-temperature and high-humidity gas in the inner tank. On the other hand, the high-speed airflow with a lower temperature can be fully exchanged with the hot air in the inner tank before being discharged from the exhaust valve, thereby improving the heat exchange efficiency and drying efficiency of the food, and then optimizing the quality of the food by strengthening the recovery reaction of the food.

[0046] Additional aspects and advantages of the present invention will become apparent in the following description or will be understood through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

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

[0048] Figure 1 A schematic structural diagram of a cooking device according to an embodiment of the utility model is shown;

[0049] Figure 2 A schematic structural diagram of a cooking device according to an embodiment of the utility model is shown;

[0050] Figure 3 A schematic structural diagram of a cooking device according to an embodiment of the utility model is shown;

[0051] Figure 4 A schematic diagram of the structure of an exhaust head according to an embodiment of the utility model is shown;

[0052] Figure 5 A schematic diagram of the structure of an exhaust head according to an embodiment of the utility model is shown;

[0053] Figure 6 A schematic structural diagram of an exhaust head according to an embodiment of the utility model is shown.

[0054] in, Figures 1 to 6 The corresponding relationship between the reference numerals and component names in the figure is:

[0055] 100 cooking device, 110 main body, 1102 exhaust channel, 1104 inlet, 112 pot body, 114 cover body, 116 exhaust valve, 120 inner pot, 1202 side wall, 1204 first area, 130 air inlet, 1302 air outlet, 132 duct, 134 nozzle, 1342 first nozzle, 1344 second nozzle, 140 fan, 150 one-way valve. DETAILED DESCRIPTION

[0056] In order to more clearly understand the above-mentioned purpose, features and advantages of the utility model, the utility model is further described in detail below in conjunction with the accompanying drawings and specific implementation methods. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0057] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited to the specific embodiments disclosed below.

[0058] Refer to the following Figures 1 to 6 A cooking device according to some embodiments of the present invention is described.

[0059] like Figure 1 and Figure 2As shown, an embodiment of the utility model provides a cooking device 100, which includes: a main body 110, the main body 110 includes an exhaust passage 1102; an inner pot 120, which is arranged in the main body 110, and the exhaust passage 1102 connects the inner pot 120 and the outside of the main body 110; an air inlet head 130, which is connected to the main body 110, and the air inlet head 130 includes an air outlet 1302, and the air outlet 1302 is located in the inner pot 120, and the air outlet 1302 is opposite to the side wall 1202 of the inner pot 120; wherein, the number of the air outlets 1302 is multiple, and the directions of the multiple air outlets 1302 are different.

[0060] Figure 1 A schematic structural diagram of a cooking device 100 according to an embodiment of the present utility model is shown.

[0061] Figure 2 A schematic structural diagram of a cooking device 100 according to an embodiment of the present utility model is shown.

[0062] The present application defines a cooking device 100, which specifically includes products such as electric rice cookers, electric stew pots, and pressure cookers. The cooking device 100 can cook rice and other foods containing starch, and after the food is heated, the taste of the food can be improved through a heat preservation and stewing stage.

[0063] Specifically, the cooking device 100 includes a main body 110, which forms the outer contour of the cooking device 100, and a cooking cavity and an exhaust channel 1102 are formed inside the main body 110. The inner pot 120 is placed in the exhaust channel 1102, one end of the exhaust channel 1102 is connected to the inner pot 120, and the other end of the exhaust channel 1102 is connected to the space outside the main body 110. During the cooking process, the cooking device 100 can adjust the temperature, air pressure or humidity in the inner pot 120 by controlling the on and off state of the exhaust channel 1102.

[0064] Among them, foods containing starch will gelatinize in a high temperature and high humidity environment during the stewing stage. During the gelatinization process, the food will absorb water and dissolve starch to produce cracks and pits on the surface of the food. In the subsequent continuous gelatinization process, the food continues to expand, and the pits and cracks increase, resulting in a decrease in the hardness of the food and a destroyed taste. At the same time, the precipitated starch will form a paste-like rice soup outside the food, and the starch in the rice soup will wrap around the surface of the food, causing the viscosity of the food to increase. When taking out the food later, a large amount of food will adhere to the surface of the inner tank 120 and cannot be removed, which will destroy the user experience and increase the difficulty of cleaning.

[0065] In this regard, the cooking device 100 defined in the present application further includes an air inlet 130, which is mounted on the body 110 and at least partially extends into the inner pot 120. The air inlet 130 includes an air outlet 1302, which is located in the inner pot 120. The air inlet 130 can introduce the gas with a lower external temperature and lower humidity into the inner pot 120 through the air outlet 1302 to form an air flow in the inner pot 120. The air outlet 1302 faces the side wall 1202 of the inner pot 120, so that the air flow discharged from the air outlet 1302 flows toward the side wall 1202 of the inner pot 120, a part of the air flow contacts the side wall 1202 of the inner pot 120 to quickly cool the side wall 1202, and the other part settles downward during the flow and contacts the food piled below to cool the food. In this process, the airflow will cause the gas in the inner liner 120 to be disturbed at high speed, which can speed up the rate at which the high-temperature and high-humidity gas is discharged from the inner liner 120 through the exhaust channel 1102 .

[0066] In this process, the airflow that settles and contacts the food can directly reduce the temperature of the food surface, and the airflow that contacts the side wall 1202 can indirectly reduce the temperature of the food surface by reducing the temperature of the side wall 1202. Accelerating the airflow disturbance rate inside the inner pot 120 can reduce the temperature and humidity in the inner pot 120 by increasing the exhaust rate, and also indirectly reduce the temperature of the food surface. After the temperature of the food surface drops, a retrogradation reaction will occur. The retrogradation reaction is the reverse reaction of the gelatinization reaction. During the retrogradation reaction, the starch structure on the surface of the food changes from disorder to order to complete the reconstruction, making the food surface more compact, thereby increasing the elasticity of the food and improving the taste of the finished food. At the same time, the viscosity of the reconstructed starch layer decreases, and there will be no problem of agglomeration or adhesion to the inner pot 120 that cannot be removed.

[0067] It can be seen that the present application solves the problem that the food surface has high viscosity, poor taste, and cannot be removed from the cooking device 100 by setting the air inlet head 130 and outputting the airflow in the inner pot 120 through the air inlet head 130. This achieves the technical effect of optimizing the structure of the cooking device 100, improving the quality of the cooked food, and improving the user experience.

[0068] On this basis, a plurality of air inlets are arranged on the air inlet head 130, and the plurality of air inlets have different directions. By setting a plurality of air inlets with different directions, airflow flowing in all directions can be formed in the inner pot 120. On the one hand, the heat exchange area between the airflow and the side wall 1202 of the inner pot 120 is increased, on the other hand, the heat exchange area between the airflow and the food below is increased, and still further, the disturbance effect of the airflow on the gas in the inner pot 120 is increased, thereby enhancing the recovery reaction of the food, improving the quality of the food, and reducing the adhesion between the food and the inner pot 120.

[0069] like Figure 1 and Figure 2 As shown, in some embodiments of the present invention, optionally, the air inlet head 130 includes: a duct 132 connected to the body 110 , the duct 132 is at least partially located in the inner tank 120 , and a plurality of air outlets 1302 surround the circumference of the duct 132 .

[0070] In this embodiment, the air inlet 130 includes a duct 132, which is fixed to the body 110, the first end of which is connected to the fan 140 in the body 110, the second end of which is sealed, and a plurality of air outlets 1302 are provided in the area near the second end of the duct 132, specifically, the plurality of air outlets 1302 can be provided on the side wall 1202 of the duct 132, or can be extended to the surroundings of the duct 132, and the plurality of air outlets 1302 are provided around the center line of the duct 132. During operation, the airflow in the duct 132 flows from top to bottom, and after flowing to the air outlet 1302, it is diffused from the plurality of air outlets 1302 to the side walls 1202 around the duct 132, and the diffused airflow partially settles on the food below during the flow.

[0071] By providing air outlets 1302 surrounding the duct 132, the contact area between the airflow and the side wall 1202 of the inner pot 120 can be expanded, and the coverage area of ​​the settling airflow on the food can also be expanded, so as to enhance the heat dissipation effect of the side wall 1202 of the inner pot 120 and the heat dissipation effect of the food surface, thereby enhancing the recovery reaction of the food, achieving the technical effect of improving the taste of the food and reducing the adhesion between the food and the inner pot 120.

[0072] like Figure 1 , Figure 5 and Figure 6 As shown, in some embodiments of the present invention, optionally, the air inlet head 130 further includes: a nozzle 134 located in the inner tank 120 , a first end of the nozzle 134 is connected to the conduit 132 , and a second end of the nozzle 134 forms an air outlet 1302 .

[0073] Figure 5 A schematic structural diagram of an exhaust head according to an embodiment of the utility model is shown.

[0074] Figure 6 A schematic structural diagram of an exhaust head according to an embodiment of the utility model is shown.

[0075] In this embodiment, the air inlet head 130 also includes a nozzle 134, which is tubular. The first end of the nozzle 134 is connected to the side wall 1202 of the duct 132, and the second end of the nozzle 134 extends toward the peripheral side of the duct 132 to form an air outlet 1302. The air flow is diverted from the duct 132 to each nozzle 134, and finally discharged into the inner tank 120 through the air outlet 1302 at the second end of the nozzle 134.

[0076] By providing the nozzle 134, the air outlet 1302 can be extended to the outside of the duct 132, so that the air outlet position of the airflow in the inner pot 120 can be adjusted by selecting the length of the nozzle 134. Specifically, the distance between the air outlet 1302 and the side wall 1202 can be controlled to ensure that the airflow can contact the side wall 1202, so as to avoid the airflow failing to provide effective heat dissipation for the side wall 1202 of the inner pot 120. Thus, the technical effect of improving the heat dissipation effect and turbulence effect of the air inlet 130, improving the food quality, and improving the user experience is achieved.

[0077] like Figure 1 and Figure 2 As shown, in some embodiments of the present invention, optionally, the conduit 132 extends in the depth direction of the inner tank 120 , and the nozzle 134 extends in the radial direction of the conduit 132 .

[0078] Figure 1 The arrow e in the middle shows the depth direction of the liner 120 , and the arrow d shows the radial direction of the conduit 132 .

[0079] In this embodiment, after the air inlet head 130 is assembled, the duct 132 extends in the depth direction of the inner container 120, and the nozzle 134 connected to the duct 132 extends outward in the radial direction of the duct 132. The airflow generated by the fan 140 first flows from top to bottom in the duct 132, and then is sprayed toward the side walls 1202 around the duct 132 through the multiple nozzles 134.

[0080] By providing the longitudinally extending duct 132, it is possible to provide convenient conditions for the layout of the fan 140 and the duct 132, and the speed of the airflow in the inner pot 120 can be increased by shortening the flow distance of the airflow to the duct 132, ensuring that the airflow can contact the side wall 1202 of the inner pot 120. By providing the transversely extending nozzle 134, the airflow sprayed by the nozzle 134 can be directly blown to the surrounding side walls 1202, avoiding the airflow from blowing to the main body 110 at the top of the inner pot 120 or directly blowing to the food in the inner pot 120, thereby improving the heat dissipation effect of the side wall 1202 of the inner pot 120.

[0081] like Figure 4 , Figure 5 and Figure 6As shown, in some embodiments of the present invention, optionally, the number of the air outlets 1302 is the same as the number of the nozzles 134 , and the plurality of nozzles 134 are evenly distributed around the circumference of the conduit 132 .

[0082] Figure 4 A schematic structural diagram of an exhaust head according to an embodiment of the utility model is shown.

[0083] In this embodiment, the plurality of air outlets 1302 corresponds to the plurality of nozzles 134 , and the plurality of nozzles 134 are evenly distributed around the conduit 132 , that is, the plurality of included angles between the plurality of nozzles 134 are the same.

[0084] By providing a plurality of nozzles 134 evenly distributed in the circumferential direction, the uniformity of airflow diffusion in all directions can be improved, so that the side walls 1202 surrounding the air inlet head 130 can be cooled by the airflow blown out by the air outlet 1302, thereby avoiding the occurrence of heat dissipation dead corners on the side walls 1202 of the inner pot 120. Thus, the cooling effect of the side walls 1202 of the inner pot 120 is improved, the regeneration reaction of food in contact with the side walls 1202 of the inner pot 120 is enhanced, the degree of adhesion between the food and the side walls 1202 is reduced, and the difficulty of removing the food is reduced.

[0085] At the same time, blowing air evenly in multiple directions can also enhance the cooling effect of the airflow on the food below the air inlet head 130 and the turbulence effect of the space above the food, thereby enhancing the heat exchange efficiency between the food and the airflow, and further enhancing the elasticity of the resulting food by strengthening the recovery reaction of the food, thereby optimizing the taste of the food.

[0086] like Figure 1 and Figure 2 As shown, in some embodiments of the present invention, optionally, the conduit 132 is offset relative to the center line of the inner liner 120 or the exhaust channel 1102, and the nozzle 134 includes: a first nozzle 1342, wherein the distance between the first end of the first nozzle 1342 and the side wall 1202 of the inner liner 120 is a first distance, and the length of the first nozzle 1342 is a first length L1; a second nozzle 1344, wherein the distance between the first end of the second nozzle 1344 and the side wall 1202 of the inner liner 120 is a second distance, and the length of the second nozzle 1344 is a second length L2; wherein the first distance is greater than the second distance, and the first length L1 is greater than the second length L2.

[0087] Figure 1 and Figure 2 In FIG. 1 , dotted line c shows the center line of the liner 120 .

[0088] In this embodiment, the center line of the duct 132 is offset relative to the center line of the inner liner 120 or the center line of the exhaust channel 1102, that is, the duct 132 avoids the central area of ​​the opening of the inner liner 120. Specifically, the inlet 1104 of the exhaust channel 1102 can be arranged in the central area of ​​the opening of the inner liner 120 to increase the exhaust rate.

[0089] Since the conduit 132 is offset relative to the center line of the inner pot 120, the distance between the conduit 132 and the side wall 1202 in all directions around is different, and the nozzle 134 is divided into a first nozzle 1342 and a second nozzle 1344. Among them, the distance between the first end of the first nozzle 1342 and the side wall 1202 of the inner pot 120 is the first distance, and the distance between the first end of the second nozzle 1344 and the side wall 1202 of the inner pot 120 is the second distance. The first distance is greater than the second distance, that is, the conduit 132 is offset relative to the center line of the inner pot 120 in the direction of the second nozzle 1344. On this basis, the length of the first nozzle 1342 is greater than the length of the second nozzle 1344, so that the deviation between the first distance and the second distance is compensated by the length difference, and then the distance between the air outlet and the side wall 1202 is controlled to ensure that the airflow can provide effective heat dissipation to the side wall 1202, and achieve the technical effect of reducing the adhesion between the food and the side wall 1202 and optimizing the taste of the food.

[0090] like Figure 4 , Figure 5 and Figure 6 As shown, in some embodiments of the present invention, optionally, a first nozzle 1342 and a second nozzle 1344 form a group; the first nozzle 1342 and the second nozzle 1344 in the same group face opposite directions, and / or the first nozzle 1342 and the second nozzle 1344 in the same group are connected.

[0091] In this embodiment, the air inlet head 130 includes at least one group of first nozzles 1342 and second nozzles 1344, wherein each group includes a first nozzle 1342 and a second nozzle 1344, and the first nozzles 1342 and the second nozzles 1344 in the group are oriented in opposite directions, and the direction of the second nozzle 1344 with a shorter length corresponds to the misalignment direction of the conduit 132 relative to the center line of the inner tank 120. The first nozzles 1342 and the second nozzles 1344 in the same group can be connected to opposite sides of the conduit 132, respectively, or one of the first nozzles 1342 and the second nozzles 1344 in the same group can be connected to the conduit 132, and the other can be connected to one of the aforementioned.

[0092] For example, when the duct 132 is misaligned in both the thickness direction and the width direction of the inner liner 120, a group of first nozzles 1342 and second nozzles 1344 are arranged in the thickness direction, and another group of first nozzles 1342 and second nozzles 1344 are arranged in the width direction, so that the misalignment in the thickness direction and the width direction is compensated by the length difference between the two groups of first nozzles 1342 and second nozzles 1344, thereby improving the heat dissipation uniformity and heat dissipation reliability of the side wall 1202 of the inner liner 120.

[0093] Figure 1 The arrow a in the middle shows the width direction of the liner. Figure 2 The middle arrow b shows the thickness direction of the inner container.

[0094] like Figure 1 As shown, in some embodiments of the present invention, optionally, the exhaust channel 1102 includes an inlet 1104 , and the area of ​​the inner tank 120 opposite to the inlet 1104 is the first area 1204 ; at least one of the multiple air outlets 1302 faces the first area 1204 .

[0095] In this embodiment, the exhaust channel 1102 includes an inlet 1104, which is disposed at the opening on the top of the inner liner 120. The exhaust channel 1102 is connected to the space in the inner liner 120 through the inlet 1104. In this regard, the area below the inlet 1104 is the first area 1204, and the gas outside the first area 1204 flows into the inlet 1104 during the exhaust process.

[0096] On this basis, the air inlet is arranged to avoid the first area 1204, so as to prevent the airflow discharged from the air inlet head 130 from being directly sucked into the exhaust channel 1102 by the inlet 1104 before contacting the side wall 1202. At the same time, at least one air inlet on the air inlet head 130 faces the first area 1204, so as to ensure that at least one airflow can pass through the first area 1204. Negative pressure can be generated in the process of the airflow flowing in the first area 1204. Under the action of the negative pressure, the gas in the first area 1204 is accelerated to converge toward the inlet 1104, thereby improving the heat exchange efficiency between the inner pot 120 and the external space of the body 110, improving the heat dissipation effect of the food, and then improving the taste of the food by strengthening the retrogradation reaction of the food.

[0097] like Figure 1 , Figure 2 and Figure 3 As shown, in some embodiments of the present invention, optionally, the cooking device 100 also includes: a fan 140, which is arranged on the main body 110; a one-way valve 150, which is connected to the fan 140 and the air inlet head 130, and the fan 140 blows air to the air inlet head 130 through the one-way valve 150.

[0098] Figure 3A schematic structural diagram of a cooking device 100 according to an embodiment of the present utility model is shown.

[0099] In this embodiment, the cooking device 100 further includes a fan 140 and a one-way valve 150. The fan 140 is mounted on the body 110. The one-way valve 150 is connected between the fan 140 and the air outlet. The one-way valve 150 is one-way conductive in the direction from the fan 140 to the air outlet. When the fan 140 is turned on, air is blown toward the air outlet. When the air pressure is greater than the rated pressure of the one-way valve 150, the one-way valve 150 is opened, thereby blowing air through the air outlet 1302 on the air outlet to the side wall 1202 of the inner pot 120. Correspondingly, when the fan 140 is turned off, due to the presence of the one-way valve 150, the gas in the inner pot 120 is blocked by the one-way valve 150 to prevent the high-temperature and high-humidity gas in the inner pot 120 from leaking into the fan 140, thereby forming a closed cooking environment in the inner pot 120 on the one hand, and protecting the fan 140 and extending the life of the fan 140 on the other hand.

[0100] Specifically, a non-return silicone pad can be selected as the one-way valve 150 . When the fan 140 is turned on, the airflow can break open the non-return silicone pad. When the fan 140 is turned off, the non-return silicone pad prevents the gas in the liner 120 from flowing toward the fan 140 .

[0101] At the same time, the anti-return silicone pad can also play a sealing role between the conduit 132 and the main body 110 to prevent the gas in the inner tank 120 from leaking to the electrical structure on the main body 110 through the gap between the conduit 132 and the main body 110, thereby protecting the electrical structure including the fan 140, and achieving the technical effect of improving the safety and reliability of the cooking device 100 and reducing the failure rate of the cooking device 100.

[0102] like Figure 1 , Figure 2 and Figure 3 As shown, in some embodiments of the present invention, optionally, the main body 110 includes: a pot body 112, an inner pot 120 is disposed in the pot body 112; a cover body 114, connected to the pot body 112, a fan 140 is disposed in the cover body 114, and the cover body 114 covers the inner pot 120; an exhaust valve 116, disposed in the cover body 114, and the exhaust valve 116 forms an exhaust channel 1102.

[0103] In this embodiment, the main body 110 includes a pot body 112 and a cover body 114. The cover body 114 is openably arranged on the pot body 112, and a cooking cavity is enclosed between the cover body 114 and the pot body 112. The inner pot 120 is placed in the cooking cavity, and the cover body 114 covers the opening of the inner pot 120. Among them, the fan 140 is installed in the cover body 114, and the air inlet head 130 is detachably arranged on the covering surface below the cover body 114. When the cover body 114 covers the opening of the inner pot 120, the air inlet head 130 extends into the inner pot 120.

[0104] An exhaust valve 116 is also provided on the cover body 114 , and the exhaust valve 116 forms an exhaust channel 1102 in the cover body 114 . The cooking device 100 can control the on-off state of the exhaust channel 1102 by controlling the on-off state of the exhaust valve 116 to control the exhaust time period and the exhaust rate.

[0105] Specifically, the exhaust valve 116 includes an inlet, and the straight-line distance between the center of the air outlet 1302 and the center of the inlet is a third distance, and the third distance corresponds to the flow distance of the high-speed airflow. The larger the third distance is, the longer the distance that the high-speed airflow flows in the inner liner 120 is, and the smaller the third distance is, the shorter the distance that the high-speed airflow flows in the inner liner 120 is.

[0106] On this basis, the third distance needs to be greater than or equal to 2 cm. By limiting the third distance to be greater than or equal to 2 cm, the flow rate of the airflow circulating between the air outlet 1302 and the inlet can be guaranteed, and the high-speed airflow injected can be prevented from losing a large amount of kinetic energy due to the long transmission distance. On the one hand, the strength of the negative pressure area generated between the air outlet 1302 and the inlet is guaranteed, ensuring that the negative pressure area can quickly draw in the high-temperature and high-humidity gas in the inner tank 120. On the other hand, the high-speed airflow with a lower temperature can be fully exchanged with the hot air in the inner tank 120 before being discharged from the exhaust valve 116, thereby improving the heat exchange efficiency and drying efficiency of the food, and then optimizing the quality of the food by strengthening the recovery reaction of the food.

[0107] It should be clarified that in the claims, specification and drawings of the present invention, the term "multiple" refers to two or more than two. Unless otherwise clearly defined, the orientation or position relationship indicated by the terms "upper" and "lower" is based on the orientation or position relationship shown in the drawings, which is only for the purpose of more conveniently describing the present invention and making the description process easier, rather than indicating or implying that the device or element referred to must have the specific orientation described, be constructed and operated in a specific orientation, so these descriptions cannot be understood as limitations on the present invention; the terms "connect", "install", "fix" and the like should be understood in a broad sense. For example, "connection" can be a fixed connection between multiple objects, or a detachable connection between multiple objects, or an integral connection; it can be a direct connection between multiple objects, or an indirect connection between multiple objects through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood based on the specific circumstances of the above data.

[0108] In the claims, specification and drawings of the present invention, the description of the terms "one embodiment", "some embodiments", "specific embodiments" and the like means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In the claims, specification and drawings of the present invention, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner.

[0109] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention may be subject to various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A cooking device (100), characterized in that: include: A body (110), the body (110) comprising an exhaust passage (1102); An inner liner (120) is disposed in the body (110), and the exhaust passage (1102) communicates the inner liner (120) with the outside of the body (110); An air inlet (130) connected to the body (110), the air inlet (130) comprising an air outlet (1302), the air outlet (1302) being located in the inner liner (120), and the air outlet (1302) being opposite to a side wall (1202) of the inner liner (120); There are multiple air outlets (1302), and the directions of the multiple air outlets (1302) are different.

2. The cooking device (100) according to claim 1, characterized in that: The air inlet head (130) comprises: The duct (132) is connected to the body (110); the duct (132) is at least partially located in the inner tank (120); and a plurality of air outlets (1302) are arranged around the circumference of the duct (132).

3. The cooking device (100) according to claim 2, characterized in that: The air inlet head (130) further comprises: A nozzle (134) is located in the inner container (120); a first end of the nozzle (134) is connected to the conduit (132); and a second end of the nozzle (134) forms the air outlet (1302).

4. The cooking device (100) according to claim 3, characterized in that: The conduit (132) extends in the depth direction of the inner container (120), and the nozzle (134) extends in the radial direction of the conduit (132).

5. The cooking device (100) according to claim 4, characterized in that: The number of the air outlets (1302) is the same as the number of the nozzles (134), and the plurality of nozzles (134) are evenly distributed around the circumference of the conduit (132).

6. The cooking device (100) according to claim 4, characterized in that: The conduit (132) is arranged in a staggered manner relative to the center line of the inner container (120) or the exhaust channel (1102), and the nozzle (134) includes: A first nozzle (1342), wherein the distance between a first end of the first nozzle (1342) and a side wall (1202) of the inner container (120) is a first distance, and the length of the first nozzle (1342) is a first length; a second nozzle (1344), wherein the distance between the first end of the second nozzle (1344) and the side wall (1202) of the inner container (120) is a second distance, and the length of the second nozzle (1344) is a second length; The first distance is greater than the second distance, and the first length is greater than the second length.

7. The cooking device (100) according to claim 6, characterized in that: One of the first nozzles (1342) and one of the second nozzles (1344) form a group; The first nozzle (1342) and the second nozzle (1344) in the same group face opposite directions, and / or The first nozzle (1342) and the second nozzle (1344) in the same group are connected.

8. The cooking device (100) according to claim 1, characterized in that: The exhaust passage (1102) comprises an inlet (1104), and a region of the inner container (120) opposite to the inlet (1104) is a first region (1204); At least one of the plurality of air outlets (1302) faces the first area (1204).

9. The cooking device (100) according to any one of claims 1 to 8, characterized in that: Also includes: A fan (140) is disposed on the body (110); The one-way valve (150) is connected to the fan (140) and the air inlet head (130), and the fan (140) blows air to the air inlet head (130) through the one-way valve (150).

10. The cooking device (100) according to claim 9, characterized in that: The body (110) comprises: A pot body (112), wherein the inner pot (120) is arranged on the pot body (112); A cover body (114) is connected to the pot body (112); the fan (140) is arranged on the cover body (114); and the cover body (114) covers the inner pot (120); An exhaust valve (116) is provided on the cover body (114), and the exhaust valve (116) forms the exhaust channel (1102).

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