Cooking utensil

Abstract

The utility model discloses a cooking utensil. The cooking utensil comprises a cooking body, an isolation piece, a first heating piece and a second heating piece, the cooking body is provided with a first cooking area and a second cooking area; the isolation piece is arranged in the cooking body and located between the first cooking area and the second cooking area, and the isolation piece isolates the first cooking area from the second cooking area in the height direction of the cooking body; the first heating piece is used for generating convection hot air in the first cooking area so as to heat food in the first cooking area, and the isolation piece is used for isolating the convection hot air from entering the second cooking area; the second heating piece is used for heating the auxiliary substance in the second cooking area so as to generate expansion gas, and the expansion gas flows through the isolation piece and is diffused to the first cooking area. According to the technical scheme, the cooking process can be simplified while it is guaranteed that hot air is prevented from influencing auxiliary substances in the second cooking area in the food cooking stage.

Description

Technical Field

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

[0002] The cooking vessel has at least two cooking areas, including at least one first cooking area and at least one second cooking area. The first cooking area is used to place food for cooking, and the second cooking area is used to place auxiliary substances (water, spices, smoked materials, etc.), which have the function of adding aroma and moisture to the food. In order to ensure that the hot air does not affect the auxiliary substances in the second cooking area during the cooking stage of the food, it is usually necessary to take out the baking tray after cooking the food to add auxiliary substances in the second cooking area, and then realize the functions of adding aroma and moisture to the food, which makes the cooking process cumbersome. Utility Model Content

[0003] The main purpose of the utility model is to provide a cooking vessel, which aims to ensure that hot air does not affect the auxiliary materials in the second cooking zone during the cooking stage of food, and at the same time simplifies the cooking process.

[0004] In order to achieve the above-mentioned object, the utility model provides a cooking vessel, comprising:

[0005] A cooking body, provided with a first cooking area and a second cooking area;

[0006] An isolating member is disposed in the cooking body and is located in the first cooking area and the second cooking area, and the isolating member isolates the first cooking area and the second cooking area in a height direction of the cooking body;

[0007] a first heating element, used for generating convection hot air in the first cooking zone to heat the food in the first cooking zone, and the isolation element is used for isolating the convection hot air from entering the second cooking zone;

[0008] The second heating element is used to heat the auxiliary substance in the second cooking zone to generate expansion gas, and the expansion gas flows through the isolation element and diffuses to the first cooking zone.

[0009] In an embodiment of the present invention, the second cooking zone is defined to have an opening facing the first cooking zone, and the isolation member is disposed at the opening of the second cooking zone.

[0010] In an embodiment of the present invention, an extending direction of the isolation member is perpendicular to an opening direction of the second cooking zone.

[0011] In an embodiment of the present invention, the isolation member includes an arc-shaped isolation segment, an outer convex surface of the arc-shaped isolation segment is arranged toward the first cooking zone, and an inner concave surface of the arc-shaped isolation segment is arranged toward the second cooking zone.

[0012] In one embodiment of the present invention, the isolation element comprises:

[0013] A first isolating body having a first opening;

[0014] The second isolating body is spaced apart from one side of the first isolating body and is provided with a second opening. The first opening and the second opening are staggeredly distributed in the circumferential direction of the second cooking zone.

[0015] In one embodiment of the present invention, the first isolation body includes at least two first isolation segments, at least two of the first isolation segments are spaced apart along the circumference of the second cooking zone, and a first opening is formed between two adjacent first isolation segments.

[0016] In one embodiment of the present invention, the second isolation body includes at least two second isolation segments, at least two of the second isolation segments are spaced apart along the circumference of the second cooking zone, and a second opening is formed between two adjacent second isolation segments.

[0017] In one embodiment of the present invention, the cooking body comprises:

[0018] The barrel body is provided with the first cooking area and the second cooking area;

[0019] The dish body comprises a cover part and a containing part, wherein the cover part covers the second cooking area, the containing part covers the first cooking area and is connected to the outer side of the cover part, and the containing part is used for containing food and is provided with a through hole.

[0020] In an embodiment of the present invention, the sealing portion is further covered on the isolating member, and the isolating member connects the barrel body and the sealing portion.

[0021] In one embodiment of the present invention, at least part of the convex ribs on the bottom wall of the barrel body constitute the isolation member;

[0022] And / or, at least part of the ribs of the bottom wall of the tray body constitute the isolation element.

[0023] In one embodiment of the utility model, the cooking body is provided with an air outlet connected to the first cooking zone, and a shielding member is provided at the air outlet; when the first heating member is working, the shielding member opens the air outlet; when the second heating member is working, the shielding member closes the air outlet; or,

[0024] When the first heating element is working, the area of ​​the air outlet opened by the shielding element and connected to the outside world is larger than the area of ​​the air outlet opened by the shielding element and connected to the outside world when the second heating element is working.

[0025] In an embodiment of the present invention, the cooking vessel further comprises a cooling fan, and when the cooling fan is in operation, it can drive the shielding member to open the air outlet.

[0026] In the cooking vessel proposed by the utility model, a first cooking zone and a second cooking zone are separated by using a separator, and food and auxiliary substances are placed in the first cooking zone and the second cooking zone respectively before cooking. First, convection hot air is generated in the first cooking zone by the first heating element to heat the food in the first cooking zone. During this process, the separator can isolate the convection hot air in the first cooking zone from entering the second cooking zone, and the convection hot air cannot enter the second cooking zone, so that the auxiliary substances in the second cooking zone will not be affected, and the auxiliary substances in the second cooking zone can be protected when the food in the first cooking zone is heated; and when the auxiliary food in the second cooking zone is heated by the second heating element, the auxiliary substances are heated to release fragrance and / or moisture, so that the gas inside the second cooking zone expands, and the expanded gas can flow through the separator and diffuse to the first cooking zone to achieve the functions of adding fragrance and moisture to the food.

[0027] Therefore, the entire process is automatically completed after the food and auxiliary materials are uniformly placed before cooking, and there is no need to take out the baking tray to add auxiliary materials in the second cooking area. This can simplify the cooking process while ensuring that hot air does not affect the auxiliary materials in the second cooking area during the cooking stage of the food.

[0028] This solution uses the natural diffusion of expanding gas to impart fragrance, which can allow fragrance molecules to penetrate from the surface of the object to the inside, thereby achieving a better fragrance effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] In order to more clearly illustrate the embodiments of the utility model or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the utility model. For ordinary technicians in this field, other drawings can be obtained based on the structures shown in these drawings without paying creative work.

[0030] Figure 1 It is a cross-sectional view of an embodiment of the cooking vessel of the utility model;

[0031] Figure 2 It is a partial structural cross-sectional view of an embodiment of a cooking vessel of the utility model after the dish body is covered;

[0032] Figure 3It is a partial structural cross-sectional view of an embodiment of a cooking vessel of the utility model before the dish body is covered;

[0033] Figure 4 It is a partial structural schematic diagram of an embodiment of a cooking vessel of the utility model;

[0034] Figure 5 It is a partial structural schematic diagram of an embodiment of a cooking vessel of the utility model in the heating stage of the first cooking zone;

[0035] Figure 6 It is a partial structural schematic diagram of an embodiment of a cooking vessel of the utility model in the heating stage of the second cooking zone;

[0036] Figure 7 It is a partial structural principle diagram of another embodiment of the cooking vessel of the utility model;

[0037] Figure 8 It is a partial structural schematic diagram of another embodiment of the cooking vessel of the utility model;

[0038] Fig. 9 This is a partial structural cross-sectional view of another embodiment of the cooking vessel of the present invention.

[0039] Description of Figure Numbers:

[0040] Label name Label name 100 Cooking utensils 21 Arc isolation section 10 Cooking 22 The first isolator 10a First cooking zone 22a First opening 10b Second cooking zone 221 First isolation section 10b1 Opening 23 The second isolator 11 Barrel 23a Second opening 12 Plate 231 Second isolation section 121 Capping Department 30 First heating element 122 Container 31 Heat Source 1221 Through Hole 32 Air moving device 20 Isolation 40 Second heating element 20a Non-straight channel

[0041] The realization of the purpose, functional features and advantages of the utility model will be further explained in conjunction with embodiments and with reference to the accompanying drawings. DETAILED DESCRIPTION

[0042] The following will be combined with the drawings in the embodiments of the utility model to clearly and completely describe the technical solutions in the embodiments of the utility model. Obviously, the described embodiments are only part of the embodiments of the utility model, not all of the embodiments. Based on the embodiments of the utility model, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the utility model.

[0043] It should be noted that if the embodiments of the present invention involve directional indications (such as up, down, left, right, front, back...), the directional indications are only used to explain the relative position relationship, movement status, etc. between the components under a certain specific posture (as shown in the accompanying drawings). If the specific posture changes, the directional indication will also change accordingly.

[0044] In addition, if there are descriptions involving "first", "second", etc. in the embodiments of the utility model, the descriptions of "first", "second", etc. are only used for descriptive purposes and cannot be understood as indicating or suggesting their relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include at least one of the features. In addition, the technical solutions between the various embodiments can be combined with each other, but they must be based on the ability of ordinary technicians in the field to implement them. When the combination of technical solutions is contradictory or cannot be implemented, it should be deemed that such a combination of technical solutions does not exist and is not within the scope of protection required by the utility model.

[0045] The utility model provides a cooking vessel 100, which aims to ensure that hot air does not affect the auxiliary materials in the second cooking area 10b during the cooking stage of food, and can simplify the cooking process. The cooking vessel 100 can be an oven, an air fryer, an electric rice cooker and other appliances.

[0046] Combined with reference Figures 1 to 9 In one embodiment of the cooking vessel 100 of the utility model, the cooking vessel 100 includes a cooking body 10, an isolating member 20, a first heating member 30 and a second heating member 40; the cooking body 10 is provided with a first cooking zone 10a and a second cooking zone 10b; the isolating member 20 is provided in the cooking body 10, and is located between the first cooking zone 10a and the second cooking zone 10b, and the isolating member 20 isolates the first cooking zone 10a and the second cooking zone 10b in the height direction of the cooking body 10; the first heating member 30 is used to generate convection hot air in the first cooking zone 10a to heat the food in the first cooking zone 10a, and the isolating member 20 is used to isolate the convection hot air from entering the second cooking zone 10b; the second heating member 40 is used to heat the auxiliary substance in the second cooking zone 10b to generate expansion gas, and the expansion gas flows through the isolating member 20 and diffuses to the first cooking zone 10a.

[0047] It can be understood that in the cooking vessel 100 provided by the present invention, the first cooking area 10a and the second cooking area 10b are separated by the separator 20. Before cooking, food and auxiliary substances are placed in the first cooking area 10a and the second cooking area 10b respectively. First, convection hot air is generated in the first cooking zone 10a by the first heating element 30 to heat the food in the first cooking zone 10a. During this process, the isolation element 20 can isolate the convection hot air in the first cooking zone 10a from entering the second cooking zone 10b, and the convection hot air cannot enter the second cooking zone 10b, thereby not affecting the auxiliary substances in the second cooking zone 10b. The auxiliary substances in the second cooking zone 10b can be protected when the food in the first cooking zone 10a is heated. When the auxiliary food in the second cooking zone 10b is heated by the second heating element 40, the auxiliary substances are heated to release fragrance and / or moisture, so that the gas inside the second cooking zone 10b expands, and the expanded gas can flow through the isolation element 20 and diffuse into the first cooking zone 10a, so as to achieve the functions of replenishing fragrance and moisture to the food.

[0048] Therefore, the entire process is automatically completed after the food and auxiliary materials are uniformly placed before cooking, and there is no need to take out the baking tray to add auxiliary materials in the second cooking area 10b. This can simplify the cooking process while ensuring that hot air does not affect the auxiliary materials in the second cooking area 10b during the cooking stage of the food.

[0049] It should be noted that the height direction of the cooking body 10 refers to the height direction of the cooking vessel 100 when in use.

[0050] It should be noted that the isolation member 20 is used to isolate the first cooking zone 10a from the second cooking zone 10b, so that a non-linear channel 20a can be formed between the first cooking zone 10a and the second cooking zone 10b, wherein the second cooking zone 10b can be connected to the first cooking zone 10a through the non-linear channel 20a, so that the expanded gas in the second cooking zone 10b can diffuse to the first cooking zone 10a through the non-linear channel 20a.

[0051] It should be noted that the shapes and sizes of the first cooking zone 10a and the second cooking zone 10b can be the same or different, and the number of the first cooking zone 10a and the second cooking zone 10b can be one or at least two.

[0052] In actual application, the first cooking zone 10a can be arranged at the periphery of the second cooking zone 10b, or at one side of the second cooking zone 10b, which is not specifically limited herein.

[0053] In actual application, the isolation member 20 can be set at the opening 10b1 of the second cooking zone 10b, or at the outlet of the first cooking zone 10a, or between the opening 10b1 of the second cooking zone 10b and the outlet of the first cooking zone 10a, as long as the isolation member 20 can play an isolation role so that the hot air cannot enter the second cooking zone 10b.

[0054] Furthermore, the isolating member 20 may be a structural member in a plate-like, block-like, strip-like, arc-like, wave-like or other shapes.

[0055] In actual application, the first heating element 30 can be specifically arranged above, below, or to the side of the first cooking zone 10a, as long as the first heating element 30 can generate convection hot air in the first cooking zone 10a when in operation. In some embodiments, in order to allow the convection hot air generated by the first heating element 30 to better fill the first cooking zone 10a while ensuring the compactness of the overall structure, the first heating element 30 can be arranged above the first cooking zone 10a.

[0056] Similarly, the second heating element 40 can be specifically arranged above, below, or to the side of the second cooking zone 10b, as long as the second heating element 40 can effectively heat the auxiliary substance in the second cooking zone 10b when it is working. In some embodiments, in order to ensure the compactness of the overall structure, the second heating element 40 can be arranged below the second cooking zone 10b.

[0057] It should be noted that the auxiliary substances placed in the second cooking area 10b can specifically be water, spices, smoked materials and other substances, wherein the second cooking area 10b can include at least two areas, one of which can be used to place water and other substances with a humidifying effect, and the other area can be used to place spices, smoked materials and other substances with an aroma supplement effect.

[0058] Optionally, see Figure 7 In one embodiment of the cooking vessel 100 of the present invention, the second cooking zone 10b is defined to have an opening toward the first cooking zone 10a, and the isolation member 20 is disposed at the opening 10b1 of the second cooking zone 10b.

[0059] Since the first cooking zone 10a is usually arranged at the periphery of the second cooking zone 10b, it is difficult to determine the exit of the first cooking zone 10a, while the opening 10b1 of the second cooking zone 10b is relatively easy to determine. Therefore, by arranging the isolation member 20 at the opening 10b1 of the second cooking zone 10b, the isolation member 20 can have a better isolation effect, better prevent the convective hot air in the first cooking zone 10a from directly entering the second cooking zone 10b, and better diffuse the expanded gas in the second cooking zone 10b to the first cooking zone 10a.

[0060] In actual application, the isolation member 20 and the opening 10b1 of the second cooking zone 10b may be oriented perpendicularly, or may be arranged at an acute angle or an obtuse angle, as long as the isolation effect can be achieved.

[0061] Optionally, see Figure 7 In one embodiment of the cooking vessel 100 of the present invention, the extending direction of the isolation member 20 is perpendicular to the opening 10b1 of the second cooking zone 10b. In this way, the isolation member 20 can better block the convection hot air of the first cooking zone 10a from directly entering the second cooking zone 10b.

[0062] It should be noted that the direction of the opening 10b1 of the second cooking zone 10b refers to the direction in which the expanded gas in the second cooking zone 10b flows out from the opening 10b1.

[0063] Optionally, see Figure 7 In one embodiment of the cooking vessel 100 of the present invention, the isolation member 20 includes an arc-shaped isolation segment 21, the outer convex surface of the arc-shaped isolation segment 21 is arranged toward the first cooking area 10a, and the inner concave surface of the arc-shaped isolation segment 21 is arranged toward the second cooking area 10b.

[0064] With such arrangement, during the heating stage of the first cooking zone 10a, the convective hot air generated by the first heating element 30 in the first cooking zone 10a can contact the outer convex surface of the arc-shaped isolation segment 21 and flow to both sides along the outer convex surface of the arc-shaped isolation segment 21, which can better prevent the convective hot air from entering the second cooking zone 10b, thereby not affecting the auxiliary substances in the second cooking zone 10b, and protecting the auxiliary substances in the second cooking zone 10b when heating the food in the first cooking zone 10a; and during the heating stage of the second cooking zone 10b, when the second heating element 40 heats the auxiliary food in the second cooking zone 10b, the auxiliary substances are heated to release aroma and / or moisture, so that the gas inside the second cooking zone 10b expands, and the expanded gas can contact the inner concave surface of the arc-shaped isolation segment 21, and smoothly diffuse to the first cooking zone 10a under the guidance of the inner concave surface, so as to achieve the functions of adding aroma and moisture to the food.

[0065] In this embodiment, the non-linear passage 20a may be formed between the arc-shaped isolation segment 21 and the opening 10b1 of the second cooking zone 10b.

[0066] Optionally, see Figures 2 to 6In another embodiment of the cooking vessel 100 of the present invention, the isolating member 20 includes a first isolating body 22 and a second isolating body 23; the first isolating body 22 is provided with a first opening 22a; the second isolating body 23 is spaced apart at one side of the first isolating body 22 and is provided with a second opening 23a, and the first opening 22a and the second opening 23a are staggered in the circumferential direction of the second cooking zone 10b.

[0067] In this way, the isolating member 20 is provided with at least the first isolating body 22 and the second isolating body 23, and the first opening 22a of the first isolating body 22 and the second opening 23a of the second isolating body 23 are staggered in the circumferential direction of the second cooking zone 10b; thus, during the heating stage of the first cooking zone 10a, most of the convective hot air is blocked by the first isolating body 22 on the outside, and a very small part of the convective hot air will hit the second isolating body 23 after passing through the first opening 22a, lose its function, and cannot directly enter the second cooking zone 10b, thereby better ensuring that no matter what the flow direction of the convective hot air is, it cannot directly enter the second cooking zone 10b; and during the heating stage of the second cooking zone 10b, the expanded gas inside the second cooking zone 10b can be diffused to the first cooking zone 10a from the second opening 23a of the second isolating body 23 and the first opening 22a of the first isolating body 22 in turn.

[0068] It should be noted that the second isolating body 23 can be an isolating section or an isolating point, as long as it can block the convective hot air.

[0069] In this embodiment, the non-linear channel 20a may be composed of the first opening 22a, the channel between the first isolating body 22 and the second isolating body 23, and the second opening 23a.

[0070] In some embodiments, the isolation member 20 may further include a third isolation body, a fourth isolation body and other isolation bodies, and each isolation body is provided with a corresponding opening, which can better ensure that no matter how the convection hot air flows, it cannot directly enter the second cooking area 10b.

[0071] Optionally, see Figures 4 to 6 In one embodiment of the cooking vessel 100 of the present invention, the first isolation body 22 includes at least two first isolation segments 221, and the at least two first isolation segments 221 are arranged at intervals along the circumference of the second cooking area 10b, and a first opening 22a is formed between two adjacent first isolation segments 221.

[0072] With such arrangement, the first isolating body 22 can be formed with a plurality of first openings 22a arranged at intervals, and during the heating stage of the second cooking zone 10b, the aroma and / or moisture can be diffused more evenly to the first cooking zone 10a, and the diffusion efficiency of the aroma and / or moisture can be improved.

[0073] In some embodiments, the first isolation segment 221 can be an arc-shaped segment, and the outer convex surface of the first isolation segment 221 is set toward the first cooking zone 10a, and the inner concave surface of the first isolation segment 221 is set toward the second cooking zone 10b. In this way, the convective hot air in the first cooking zone 10a can be better prevented from directly entering the second cooking zone 10b, and the expanded gas in the second cooking zone 10b can be better diffused to the first cooking zone 10a.

[0074] Optionally, see Figures 4 to 6 In one embodiment of the cooking vessel 100 of the present invention, the second isolation body 23 includes at least two second isolation segments 231, and the at least two second isolation segments 231 are arranged at intervals along the circumference of the second cooking area 10b, and a second opening 23a is formed between two adjacent second isolation segments 231.

[0075] With such arrangement, the second isolating body 23 can be formed with a plurality of second openings 23a arranged at intervals, and during the heating stage of the second cooking zone 10b, the aroma and / or moisture can be diffused more evenly to the first cooking zone 10a, and the diffusion efficiency of the aroma and / or moisture can be improved.

[0076] In some embodiments, the second isolation segment 231 may also be an arc-shaped segment, and the outer convex surface of the second isolation segment 231 is set toward the first cooking zone 10a, and the inner concave surface of the second isolation segment 231 is set toward the second cooking zone 10b. In this way, the convective hot air in the first cooking zone 10a can be better prevented from directly entering the second cooking zone 10b, and the expanded gas in the second cooking zone 10b can be better diffused to the first cooking zone 10a.

[0077] Optionally, see Figures 1 to 6 , Figures 8 to 9 In one embodiment of the cooking vessel 100 of the present invention, the cooking body 10 includes a barrel body 11 and a plate body 12; the barrel body 11 has a first cooking area 10a and a second cooking area 10b; the plate body 12 includes a covering portion 121 and a containing portion 122, the covering portion 121 is covered on the second cooking area 10b, the containing portion 122 is covered on the first cooking area 10a and connected to the outer side of the covering portion, the containing portion 122 is used to contain food and is provided with a through hole 1221.

[0078] In this way, by setting the covering portion 121 of the tray body 12 on the second cooking area 10b and the containing portion 122 of the tray body 12 on the first cooking area 10a, the covering portion 121 can be used to effectively seal the top of the second cooking area 10b, so as to achieve effective isolation of the first cooking area 10a and the second cooking area 10b in the longitudinal direction, so that the tray body 12 can not only play the role of holding food, but also be used to block the second cooking area 10b, so as to achieve effective use of the structure; at the same time, convection hot air can enter the first cooking area 10a through the through hole 1221 of the containing portion 122, so as to achieve effective heating of food.

[0079] Optionally, see Figures 1 to 6 , Figures 8 to 9 In one embodiment of the cooking vessel 100 of the present invention, the cover portion 121 is further covered on the isolation member 20 , and the isolation member 20 connects the barrel body 11 and the cover portion 121 .

[0080] In this way, by making the cover part 121 cover the isolation part 20, and making the isolation part 20 connect the barrel body 11 and the cover part 121, the first cooking area 10a and the second cooking area 10b can be effectively isolated by the cover part 121 and the isolation part 20, effectively preventing the convection hot air in the first cooking area 10a from entering the second cooking area 10b.

[0081] In actual application, the isolation member 20 can be connected to the inner bottom wall of the barrel body 11 , can be connected to the bottom wall of the tray body 12 , or can be connected to the inner bottom wall of the barrel body 11 and the bottom wall of the tray body 12 at the same time.

[0082] Furthermore, the isolating member 20 may be a separate structural member, or part of the convex ribs on the inner bottom wall of the barrel body 11 may be used as the isolating member 20 , or the ribs on the bottom wall of the disk body 12 may be used as the isolating member 20 .

[0083] In some embodiments, the barrel body 11 and the tray body 12 can be a frying barrel and a baking tray respectively.

[0084] Optionally, see Fig. 9 In another embodiment of the cooking vessel 100 of the present invention, at least part of the convex ribs on the inner bottom wall of the barrel body 11 constitute the isolation member 20; with such a configuration, at least part of the convex ribs on the inner bottom wall of the barrel body 11 can be used as the isolation member 20, so that the convex ribs on the inner bottom wall of the barrel body 11 can play the role of reinforcement and isolation at the same time.

[0085] It should be noted that the height of the ribs constituting the isolation member 20 needs to be greater than the height of other ribs on the inner bottom wall of the barrel body 11 to ensure that this part of the ribs plays an effective isolation role.

[0086] In some embodiments, the convex rib at the bottom wall of the barrel 11 near the opening 10b1 of the second cooking zone 10b can be used as an isolation member 20 to better block the convective hot air from the first cooking zone 10a from directly entering the second cooking zone 10b.

[0087] Optionally, see Figure 8 In another embodiment of the cooking vessel 100 of the present invention, at least part of the ribs on the bottom wall of the dish body 12 constitute the isolation member 20; with such an arrangement, at least part of the ribs on the bottom wall of the dish body 12 can be used as the isolation member 20, so that the ribs on the bottom wall of the dish body 12 can play the role of reinforcement and isolation at the same time.

[0088] It should be noted that the height of the ribs constituting the isolation member 20 needs to be greater than the height of other ribs on the bottom wall of the disk body 12 to ensure that this part of the ribs plays an effective isolation role.

[0089] In some embodiments, the ribs on the bottom wall of the dish body 12 near the opening 10b1 of the second cooking zone 10b can be used as the isolation member 20 to better prevent the convective hot air from the first cooking zone 10a from directly entering the second cooking zone 10b.

[0090] Optionally, in one embodiment of the cooking vessel 100 of the present invention, the cooking body 10 is provided with an air outlet connected to the first cooking zone 10a, and a shielding member is provided at the air outlet; when the first heating element 30 is working, the shielding member opens the air outlet; when the second heating element 40 is working, the shielding member closes the air outlet.

[0091] With such arrangement, when the first heating element 30 is working, the air outlet is opened by the shielding member, and at this time, the first cooking zone 10a can be connected with the outside through the air outlet, and convection hot air can be generated in the first cooking zone 10a; when the second heating element 40 is working, the air outlet is closed by the shielding member, and at this time, the interior of the cooking body is in a relatively sealed state, that is, the first cooking zone 10a and the second cooking zone 10b are in a relatively sealed state, or, when the first heating element 30 is working, the area of ​​the air outlet opened by the shielding member that is connected with the outside is larger than the area of ​​the air outlet that is connected with the outside when the second heating element 40 is working.

[0092] In this way, when the auxiliary food in the second cooking area 10b releases aroma and / or moisture due to heating, expanding gas can be generated inside the second cooking area 10b.

[0093] In actual application, the shielding member may be movably disposed at the air outlet of the cooking body, and may be specifically opened or closed by rotating or sliding relative to the cooking body.

[0094] In actual application, the shielding member may be driven to move by convective hot air in the first cooking zone 10a, or by providing an additional driving structure such as a motor.

[0095] Optionally, see Figure 1 In one embodiment of the cooking vessel 100 of the present invention, the first heating element 30 includes a heat source 31 and an air moving device 32. The air moving device 32 is used to drive the heat generated by the heat source 31 to blow toward the first cooking area 10a and drive the shielding member to open the air outlet.

[0096] With such a configuration, the heat source 31 generates heat, and the air moving device 32 can blow the heat toward the first cooking zone 10a. At the same time, the shielding member can be driven to open the air outlet under the flow of hot air, thereby generating convection hot air in the first cooking zone 10a. When the air moving device 32 is not working or is working at a low gear, the shielding member loses the drive of the hot air and can automatically close the air outlet. In this way, there is no need to set up additional motors or other driving structures to drive the shielding member to move, which can simplify the process and reduce costs.

[0097] For example, the air moving device 32 may be a fan.

[0098] In some embodiments, the cooking vessel 100 further includes a cooling fan, which can drive the shielding member to open the air outlet when in operation.

[0099] The above description is only a preferred embodiment of the present invention, and does not limit the patent scope of the present invention. All equivalent structural changes made by using the contents of the present invention specification and drawings under the inventive concept of the present invention, or directly / indirectly applied in other related technical fields are included in the patent protection scope of the present invention.

Claims

1. A cooking vessel, characterized in that: include: A cooking body, provided with a first cooking area and a second cooking area; an isolating member, disposed in the cooking body and located between the first cooking area and the second cooking area, wherein the isolating member isolates the first cooking area and the second cooking area in a height direction of the cooking body; a first heating element, used for generating convection hot air in the first cooking zone to heat the food in the first cooking zone, and the isolation element is used for isolating the convection hot air from entering the second cooking zone; The second heating element is used to heat the auxiliary substance in the second cooking zone to generate expansion gas, and the expansion gas flows through the isolation element and diffuses to the first cooking zone.

2. The cooking vessel according to claim 1, characterized in that: It is defined that the second cooking zone has an opening facing the first cooking zone, and the isolation member is arranged at the opening of the second cooking zone.

3. The cooking vessel according to claim 2, characterized in that: An extending direction of the isolation member is perpendicular to an opening direction of the second cooking zone.

4. The cooking vessel according to any one of claims 1 to 3, characterized in that: The isolating member comprises an arc-shaped isolating segment, an outer convex surface of the arc-shaped isolating segment is arranged toward the first cooking zone, and an inner concave surface of the arc-shaped isolating segment is arranged toward the second cooking zone.

5. The cooking vessel according to any one of claims 1 to 3, characterized in that: The isolating element comprises: A first isolating body having a first opening; The second isolating body is spaced apart from one side of the first isolating body and is provided with a second opening. The first opening and the second opening are staggeredly distributed in the circumferential direction of the second cooking zone.

6. The cooking vessel according to claim 5, characterized in that: The first isolating body comprises at least two first isolating segments, at least two of the first isolating segments are spaced apart along the circumference of the second cooking zone, and a first opening is formed between two adjacent first isolating segments; And / or, the second isolation body includes at least two second isolation segments, at least two of the second isolation segments are arranged at intervals along the circumference of the second cooking zone, and a second opening is formed between two adjacent second isolation segments.

7. The cooking vessel according to any one of claims 1 to 3, characterized in that: The cooking body comprises: The barrel body is provided with the first cooking area and the second cooking area; The dish body comprises a cover part and a containing part, wherein the cover part covers the second cooking area, the containing part covers the first cooking area and is connected to the outer side of the cover part, and the containing part is used for containing food and is provided with a through hole.

8. The cooking vessel according to claim 7, characterized in that: The sealing portion is also covered on the isolating member, and the isolating member connects the barrel body and the sealing portion.

9. The cooking vessel according to claim 7, characterized in that: At least part of the convex ribs on the bottom wall of the barrel body constitute the isolation member; And / or, at least part of the ribs of the bottom wall of the tray body constitute the isolation element.

10. The cooking vessel according to any one of claims 1 to 3, characterized in that: The cooking body is provided with an air outlet connected to the first cooking zone, and a shielding member is provided at the air outlet; when the first heating member is working, the shielding member opens the air outlet; when the second heating member is working, the shielding member closes the air outlet; or, When the first heating element is working, the area of ​​the air outlet opened by the shielding element and connected to the outside world is larger than the area of ​​the air outlet opened by the shielding element and connected to the outside world when the second heating element is working.

11. The cooking vessel according to claim 10, characterized in that The cooking vessel further comprises a heat dissipation fan, which can drive the shielding member to open the air outlet when in operation.

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