Cooking equipment

Abstract

The utility model relates to the technical field of cooking equipment, and provides cooking equipment which comprises an equipment body, an installation frame, a pot body assembly and a first connecting piece. The mounting frame is erected on the equipment body; the pot body assembly is arranged on the equipment body and located on one side of the mounting frame, and a heat dissipation channel for heat dissipation gas to flow is formed in the pot body assembly; the two ends of the first connecting piece are connected with the side wall of the mounting frame and the pot body assembly respectively, and a first gas guide channel communicated with the heat dissipation channel is formed in the first connecting piece so that heat dissipation gas in the heat dissipation channel can flow into the mounting frame; wherein the mounting rack is provided with a plurality of mounting positions at least used for mounting equipment parts, and heat dissipation holes used for discharging heat dissipation gas are formed in the bottom of the mounting rack. The heat dissipation holes are formed in the bottom of the mounting frame, the problem that water easily enters the heat dissipation holes is solved, meanwhile, a plurality of mounting positions are arranged on the mounting frame, a plurality of modules of equipment are integrated, and the occupied space of the equipment is saved.

Description

Technical Field

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

[0002] With the development of intelligent technology and the improvement of living standards, some automatic cooking machines have appeared on the market, which can automatically cook and facilitate people's lives. Among them, the cooking equipment has a heating device for heating the pot body. In order to prevent the equipment from overheating, the heating device needs to be cooled.

[0003] In the prior art, cooking equipment usually uses fans for heat dissipation, and heat dissipation holes are opened on the equipment for air circulation. These heat dissipation holes are usually opened on the outer shell of the heating device or on the side wall of the equipment, which makes it easy for water from the external environment to enter the interior of the equipment through the heat dissipation holes, making the equipment have a greater safety hazard when used, and when flushing the equipment with water, special attention needs to be paid to avoid the heat dissipation holes, which affects the efficiency of equipment cleaning and maintenance; on the other hand, since various seasonings need to be added when cooking dishes, these seasonings are usually classified and placed in different positions, resulting in a large size of the cooking equipment, which easily squeezes space. Utility Model Content

[0004] In view of this, the utility model provides a cooking device, which can solve the problem of water easily entering the heat dissipation holes and can save the occupied space of the device.

[0005] To solve the above problems, the technical solution of the utility model is achieved as follows:

[0006] A cooking device comprises: a device body; a mounting frame mounted on the device body; a pot body assembly for cooking food, the pot body assembly being arranged on the device body and located on one side of the mounting frame, the pot body assembly being provided with a heat dissipation channel for allowing heat dissipation gas to flow; a first connecting member, the two ends of which are respectively connected to the side wall of the mounting frame and the pot body assembly, the first connecting member being provided with a first air guide channel connected to the heat dissipation channel so that the heat dissipation gas in the heat dissipation channel can flow into the mounting frame; wherein the mounting frame is provided with a plurality of mounting positions for at least mounting device components, and the bottom of the mounting frame is provided with heat dissipation holes for discharging the heat dissipation gas.

[0007] In some embodiments, the mounting position includes an external mounting position disposed outside the mounting frame and an internal mounting position disposed inside the mounting frame; wherein at least a portion of the top of the mounting frame is disposed in a step shape to form the external mounting position.

[0008] In some embodiments, the cooking device further includes a powder material device for storing at least powdered solid seasonings, and the powder material device is detachably disposed on the external mounting position.

[0009] In some embodiments, a drainage groove is formed between the powder device and the mounting frame for draining the cleaning agent used to clean the cooking equipment.

[0010] In some embodiments, the side wall of the mounting frame is provided with an opening connected to the internal mounting position, and the cooking device further includes at least a sauce bottle for storing sauce, and the sauce bottle is placed on the internal mounting position through the opening.

[0011] In some embodiments, a door panel is rotatably connected to the side wall of the mounting frame, and the door panel is used to cover or open the opening.

[0012] In some embodiments, the cooking equipment also includes a guide member for conducting the heat dissipation gas, the guide member is arranged in the mounting frame and is located at a position where the heat dissipation hole is arranged on the bottom wall of the mounting frame, and a guide cavity connected to the first air guide channel is opened in the guide member.

[0013] In some embodiments, the cooking equipment also includes a second connecting member, both ends of which are respectively connected to the equipment body and the pot body assembly, and a second air guide channel connected to the heat dissipation channel is opened in the second connecting member to allow the heat dissipation gas to flow into the heat dissipation channel; wherein the second connecting member and the first connecting member are respectively connected to opposite sides of the same horizontal axis of the pot body assembly to allow the pot body assembly to rotate around the horizontal axis.

[0014] In some embodiments, a filtering device for filtering the heat dissipation gas is provided at one end of the second connecting member connected to the device body.

[0015] In some embodiments, the cooking device further includes a cooling fan for driving the flow of the cooling gas, and the cooling fan is disposed in the device body and / or the mounting frame.

[0016] The utility model provides a cooking device, including a device body, a mounting frame, a pot body assembly and a first connecting member, which is connected to the side wall of the mounting frame and the pot body assembly by the first connecting member, a first air guide channel connected to the heat dissipation channel in the pot body assembly is provided in the first connecting member, and a heat dissipation hole is provided at the bottom of the mounting frame, so that the position of the heat dissipation hole is lower than the position of the connection between the first air guide channel and the heat dissipation channel, forming a certain height difference, so that when the cooking device is used or cleaned, it is difficult for water from the external environment to enter the heat dissipation channel from the heat dissipation hole, effectively avoiding the safety hazards caused by water ingress, and improving the safety of the device and the efficiency of cleaning and maintenance. In addition, a plurality of mounting positions are also provided on the mounting frame, so that the mounting frame can integrate a plurality of modules of the device together while meeting the requirements of heat dissipation and waterproofing, thereby making the structure of the device more compact, improving the utilization rate of the device space, and effectively saving the occupied space of the device. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 This is a structural schematic diagram of a cooking device provided by an embodiment of the utility model;

[0018] Figure 2 It is a cross-sectional schematic diagram of a part of the structure of the cooking device provided by the embodiment of the utility model;

[0019] Figure 3 This is another structural schematic diagram of the cooking device provided by the embodiment of the utility model;

[0020] Figure 4 yes Figure 3 A schematic structural diagram of the cooking device shown in another perspective;

[0021] Figure 5 It is a schematic diagram of a partial structure of a cooking device provided in an embodiment of the utility model.

[0022] Description of reference numerals:

[0023] 1. Equipment body;

[0024] 2. Mounting frame; 21. Mounting position; 211. External mounting position; 212. Internal mounting position; 22. Heat dissipation hole; 23. Drain groove; 24. Opening; 25. Door panel; 26. Guide piece; 261. Guide cavity;

[0025] 3. Pot body assembly; 31. Heat dissipation channel;

[0026] 4. First connecting member; 41. First air guide channel;

[0027] 5. Powder device;

[0028] 6. Sauce bottle;

[0029] 7. Second connecting member; 71. Second air guide channel. DETAILED DESCRIPTION

[0030] In order to make the purpose, technical solution and advantages of the utility model more clear, the utility model is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described here are only used to explain the utility model and are not used to limit the utility model.

[0031] The various specific technical features described in the specific embodiments can be combined in any suitable manner without contradiction, for example, different embodiments and technical solutions can be formed by combining different specific technical features. In order to avoid unnecessary repetition, the various possible combinations of the specific technical features in the utility model will not be described separately.

[0032] In the following description, the terms "first\second\..." are only used to distinguish different objects, and do not mean that the objects have the same or related points. It should be understood that the directions "above", "below", "outside" and "inside" are all directions in normal use, and the directions "left" and "right" refer to the left and right directions shown in the corresponding schematic diagrams, which may or may not be the left and right directions in normal use.

[0033] It should be noted that the terms "comprises", "includes" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also includes other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, an element defined by the sentence "comprises a ..." does not exclude the presence of other identical elements in the process, method, article or device including the element. "Multiple" means greater than or equal to two.

[0034] like Figures 1 to 3 As shown, an embodiment of the utility model provides a cooking device, including a device body 1, a mounting frame 2, a pot body assembly 3 and a first connecting member 4; the mounting frame 2 is mounted on the device body 1; the pot body assembly 3 is used for cooking food, the pot body assembly 3 is arranged on the device body 1 and is located on one side of the mounting frame 2, and a heat dissipation channel 31 for heat dissipation gas to flow is provided in the pot body assembly 3; the two ends of the first connecting member 4 are respectively connected to the side walls of the mounting frame 2 and the pot body assembly 3, and a first air guide channel 41 connected to the heat dissipation channel 31 is provided in the first connecting member 4, so that the heat dissipation gas in the heat dissipation channel 31 can flow into the mounting frame 2; wherein, the mounting frame 2 is provided with a plurality of mounting positions 21 for mounting at least device components, and a heat dissipation hole 22 for discharging the heat dissipation gas is provided at the bottom of the mounting frame 2.

[0035] Specifically, Figure 1 As shown, the mounting frame 2 is mounted on the device body 1, that is, the bottom of the mounting frame 2 is suspended, rather than being close to the device body 1, so as to ensure that the heat dissipation holes 22 opened at the bottom of the mounting frame 2 can communicate with the external environment and discharge the heat dissipation gas smoothly. Optionally, the mounting frame 2 can be mounted on the device body 1 by a supporting frame or the like, or can be mounted on the device body 1 by a supporting frame or the like. Figure 1 The cantilever connection shown is connected to the device body 1 through the bottom edge of the mounting frame 2, and it is only necessary to ensure that the heat dissipation holes 22 opened at the bottom of the mounting frame 2 can communicate with the external environment.

[0036] Specifically, Figure 1 As shown, the mounting frame 2 is provided with a plurality of mounting positions 21 for at least mounting equipment components. In other words, in addition to being used to mount equipment components, the mounting positions 21 can also be used to place other items as needed. Optionally, the mounting positions 21 can be provided inside and / or outside the mounting frame 2, and can be layered in the upper and lower positions of the mounting frame 2 to form a multi-layer structure, and partition structures such as layers and partitions can be provided between the mounting positions 21 for division. By providing a plurality of mounting positions 21 to mount some components of the cooking equipment or place other items, a plurality of equipment modules or items are integrated on the mounting frame 2, making the structure of the cooking equipment more compact, saving the space occupied by the equipment, and facilitating operations such as sorting, accessing or maintaining the installed components or placed items.

[0037] Specifically, Figure 2 As shown, the pot assembly 3 can be fixedly connected to the equipment body 1 to stew the food, or can be rotatably connected to the equipment body 1 to stir-fry the food. The specific setting method is not limited and can be flexibly designed according to the use scenario. Among them, since the pot assembly 3 usually heats the food, in order to avoid overheating of the equipment, a heat dissipation channel 31 for the flow of heat dissipation gas is opened in the pot assembly 3, and the heat dissipation of the pot assembly 3 is performed by the flowing heat dissipation gas. Specifically, the heat dissipation channel 31 runs through the pot assembly 3, so that the heat dissipation gas flows into the pot assembly 3 from one end of the heat dissipation channel 31, and is discharged from the other end of the heat dissipation channel 31 after absorbing the heat in the pot assembly 3, thereby completing the heat dissipation. Optionally, the heat dissipation gas can usually be air, and the heat dissipation channel 31 is connected to the outside world to use the air in the external environment for heat dissipation. In addition, the heat dissipation gas can also be other gases suitable as heat dissipation media, such as nitrogen, etc., and the heat dissipation channel 31 can be connected to a gas generating device or a gas circulation system to use a specific gas for heat dissipation.

[0038] Specifically, Figure 2As shown, the first connecting member 4 is a hollow connecting member, which is similar to a pipe connecting member. A first air guide channel 41 connected to the heat dissipation channel 31 is provided inside the first connecting member 4, and the first connecting member 4 is connected to the side wall of the mounting frame 2, so that the heat dissipation gas flows through the heat dissipation channel 31 and the first air guide channel 41 in sequence, flows into the mounting frame 2 from the side wall of the mounting frame 2, and then flows to the heat dissipation hole 22 opened at the bottom of the mounting frame 2 and is discharged to the outside. The flow direction of the heat dissipation gas is as shown in FIG. Figure 2 As shown by the short arrow in FIG. 4 , a certain height difference is formed between the first air guide channel 41 and the heat dissipation hole 22 through the above design.

[0039] The utility model takes into account that the existing cooking equipment may be splashed with water due to the high mobility of personnel in the use environment or the improper use and cleaning operations of the equipment by personnel. The splashed water has a certain kinetic energy. When it enters the interior of the equipment through the heat dissipation holes, it may still be in a splashing state of motion, which can easily cause the internal components of the equipment to be splashed, especially for the components that are powered on, such as the heating coil, there is a great safety hazard. Therefore, the operator usually needs to pay special attention to prevent the equipment from being splashed with water. For example, when cleaning, it is necessary to deliberately avoid the location of the heat dissipation holes for flushing, and then wipe the heat dissipation holes separately, which causes inconvenience to the daily use and cleaning and maintenance of the equipment.

[0040] In the scheme of the embodiment of the utility model, on the one hand, the heat dissipation hole 22 is opened at the bottom of the mounting frame 2. Due to the obstruction of the side wall of the mounting frame 2, the possibility of water entering the heat dissipation hole 22 can be greatly reduced; on the other hand, there is a certain height difference between the first air guide channel 41 and the heat dissipation hole 22. Even if a small amount of water enters from the heat dissipation hole 22, under the action of gravity, this part of water is difficult to be lifted to the position of the first air guide channel 41, and it is even more difficult to flow into the heat dissipation channel 31 and contact the heating components in the pot body assembly 3, thereby effectively avoiding the safety hazard caused by water entering the cooking equipment; at the same time, when cleaning the cooking equipment, the operator can directly rinse with water from the top or side of the mounting frame 2, without worrying about the problem of water splashing into the equipment from the heat dissipation hole 22 at the bottom of the mounting frame 2 during the rinsing process, thereby improving the efficiency of equipment cleaning and maintenance and the convenience of cleaning.

[0041] The cooking device provided by the embodiment of the utility model is connected to the side wall of the mounting frame 2 and the pot body assembly 3 by adopting a first connecting member 4, a first air guide channel 41 connected to the heat dissipation channel 31 in the pot body assembly 3 is provided in the first connecting member 4, and a heat dissipation hole 22 is provided at the bottom of the mounting frame 2, so that the position of the heat dissipation hole 22 is lower than the position of the first air guide channel 41, forming a certain height difference, so that when the cooking device is in use or cleaned, it is difficult for water from the external environment to enter the heat dissipation channel 31 through the heat dissipation hole 22, effectively avoiding the safety hazard caused by water ingress, and improving the safety of the device and the efficiency of cleaning and maintenance; in addition, a plurality of mounting positions 21 are also provided on the mounting frame 2, so that the mounting frame 2 can integrate a plurality of modules of the device together while meeting the heat dissipation and waterproofing requirements, thereby making the structure of the device more compact and effectively saving the occupied space of the device.

[0042] In some embodiments, such as Figure 1 As shown, the mounting position 21 includes an external mounting position 211 disposed outside the mounting frame 2 and an internal mounting position 212 disposed inside the mounting frame 2; wherein, at least a portion of the top of the mounting frame 2 is arranged in a step-shaped manner to form the external mounting position 211. Specifically, the cavity inside the mounting frame 2 can form a plurality of internal mounting positions 212, and each internal mounting position 212 can be divided by means of structures such as baffles and covers. At the same time, at least a portion of the top of the mounting frame 2 is arranged in a step-shaped manner to form the external mounting position 211. By adopting a step-shaped design, the external mounting position 211 is relatively concave inward. When equipment components or objects are installed on the external mounting position 211, the space occupied by the equipment components or objects protruding outward can be saved, further optimizing the spatial layout and making the equipment structure more compact.

[0043] In some embodiments, such as Figure 1 and Figure 4 As shown, the cooking device also includes a powder device 5 for storing at least powdered solid seasonings, and the powder device 5 is detachably disposed on the external mounting position 211. Specifically, the powder device 5 can generally be used to store solid seasonings such as sugar, salt, and pepper. The powder device 5 can be only a container for storing seasonings, or it can include a conveying structure for automatically adding seasonings. The powder device 5 can be removed from the external mounting position 211 for operations such as replacement, cleaning, and replenishing seasonings. At the same time, by arranging the powder device 5 on the external mounting position 211, the powder device 5 can be more convenient to disassemble and install. Optionally, as Figure 4 As shown, through reasonable design, the size of the powder device 5 can be adapted to the size of the external installation position 211, so that the powder device 5 is completely accommodated in the area of ​​the external installation position 211 without protruding outward, which can improve the utilization of space and make the layout more beautiful.

[0044] In some embodiments, such as Figure 4 As shown, a drainage groove 23 for draining the cleaning agent for cleaning the cooking equipment is formed between the powder device 5 and the mounting frame 2. Figure 4 As shown, when the powder device 5 is installed in the external mounting position 211, a clearance design can usually be made at the inner corner of the external mounting position 211, and a drainage groove 23 is formed through the clearance position. In addition, the drainage groove 23 can also be formed in other ways, such as opening a groove at the bottom of the powder device 5 or opening a groove on the external mounting position 211, etc., as long as an open gap is formed between the powder device 5 and the mounting frame 2 for the cleaning agent to be discharged. Optionally, in some designs, the drainage groove 23 can also have a certain slope, so that the design is more conducive to the discharge of the cleaning agent.

[0045] The design of the above embodiment takes into account that when cleaning the cooking equipment, the clean water or cleaning agent used for cleaning needs to penetrate into the gaps of the equipment where dirt and grime are easily hidden, such as the gap between the powder device 5 and the mounting frame 2, and the cleaning agent in such gaps is difficult to discharge, and usually the powder device 5 and other structures need to be disassembled to wipe or dry the gaps, resulting in low cleaning efficiency and inconvenient operation. The above embodiment adopts the design of the drainage groove 23, which can guide the cleaning agent in the gap between the powder device 5 and the mounting frame 2 to be discharged smoothly, so that the powder device 5 does not need to be disassembled before and after cleaning, further improving the cleaning efficiency.

[0046] In some embodiments, such as Figure 1 and Figure 4 As shown, the side wall of the mounting frame 2 is provided with an opening 24 communicating with the internal mounting position 212 , and the cooking device further comprises at least a sauce bottle 6 for storing sauce, and the sauce bottle 6 is placed on the internal mounting position 212 via the opening 24 .

[0047] The above embodiment takes into account that since the sauce is a liquid seasoning, the sauce bottle 6 containing the sauce is usually heavier than the powder device 5 and has a greater risk of tipping over. At the same time, the sauce in the sauce bottle 6 needs to be frequently added and prepared, so that the sauce bottle 6 is frequently used. Therefore, the sauce bottle 6 is usually placed in a position that is easy to take and not easily knocked over. The above embodiment uses the sauce bottle to be placed on the internal mounting position 212 through the opening 24, so that the sauce bottle 6 is easy to take, and the placement environment is stable and not easy to tip over. At the same time, the space of the internal mounting position 212 is fully utilized, thereby improving the space utilization rate.

[0048] It is understandable that the sauce bottle 6 in the above embodiment can also be replaced by other items or equipment components, such as containers for storing liquid seasonings such as light soy sauce and dark soy sauce.

[0049] In some embodiments, such as Figure 4As shown, a door panel 25 is rotatably connected to the side wall of the mounting frame 2, and the door panel 25 is used to cover or open the opening 24. The above embodiment can improve the overall aesthetics of the device by setting the door panel 25 to cover or open the opening 24. At the same time, the door panel 25 covering the opening 24 can also provide protection for items or device components such as the sauce bottle 6 on the internal mounting position 212.

[0050] In some embodiments, such as Figure 2 and Figure 5 As shown, the cooking device also includes a guide member 26 for conducting heat dissipation gas. The guide member 26 is arranged in the mounting frame 2 and is located at a position where the heat dissipation hole 22 is arranged on the bottom wall of the mounting frame 2. A guide cavity 261 connected to the first air guide channel 41 is opened in the guide member 26.

[0051] Specifically, Figure 5 As shown, the guide member 26 is a component connected to the bottom wall and the side wall of the mounting frame 2. The guide member 26 can be designed with an inclined surface, a bend, a rounded corner or a chamfer according to the flow path of the heat dissipation gas, so as to better guide the flow of the heat dissipation gas. Optionally, the guide member 26 can be a sheet metal part, or other hollow connecting parts or connecting structures. Figure 2 As shown, the guide cavity 261 opened in the guide member 26 is connected with the first air guide channel 41 and the heat dissipation hole 22, and the outer wall of the guide member 26 separates the guide cavity 261 from the internal space of the mounting frame 2, which can prevent the heat dissipation gas from affecting other structures or placed items inside the mounting frame 2, and make the airflow more concentrated, thereby improving the flow and discharge efficiency of the heat dissipation gas.

[0052] In some embodiments, such as Figure 2 As shown, the cooking device further includes a second connecting member 7, the two ends of which are respectively connected to the device body 1 and the pot body assembly 3, and a second air guide channel 71 connected to the heat dissipation channel 31 is opened in the second connecting member 7 to allow the heat dissipation gas to flow into the heat dissipation channel 31; wherein the second connecting member 7 and the first connecting member 4 are respectively connected to the same horizontal axis of the pot body assembly 3 (such as Figure 2 The pot body assembly 3 is arranged on opposite sides of the pot body assembly 3 to rotate around the horizontal axis.

[0053] Specifically, the second connector 7 is a connecting component similar to the first connector 4. One end of the second air guide channel 71 provided in the second connector 7 is connected to the heat dissipation channel 31, and the other end is connected to the inside of the device body 1, so that the heat dissipation gas flows from the inside of the device body 1 into the heat dissipation channel 31. When the heat dissipation gas is air, an air inlet hole connected to the outside can be provided on the device body 1, or an assembly gap can be reserved for the outside air to enter; when the heat dissipation gas is a specified gas, a gas generating device or a gas circulation device connected to the second air guide channel 71 can be provided inside the device body 1.

[0054] Specifically, Figure 2 As shown, the pot assembly 3 can rotate around the horizontal axis shown in the figure. In order to make the rotation of the pot assembly 3 smoother, the first connecting member 4 and the second connecting member 7 can usually be designed as a cylindrical, truncated cone or other rotating structure.

[0055] In the above embodiment, the first connecting member 4 and the second connecting member 7 are not only important connecting components for realizing the heat dissipation function, but also constitute the rotating shaft of the pot body assembly 3, so that the pot body assembly 3 can realize operations such as stir-frying and pouring of ingredients, thereby improving the quality of dishes.

[0056] In some embodiments, a filter device for filtering the heat dissipation gas is provided at one end of the second connector 7 connected to the device body. The above embodiments take into account the possible presence of pollutants in the heat dissipation gas. For example, the air in the kitchen environment may contain a lot of pollutants such as water vapor and oil smoke. These pollutants enter the heat dissipation channel 31 through the second connector 7, which may pollute or damage the heat dissipation channel 31 and the heating components inside the pot body assembly 3, and are not conducive to cleaning and maintenance. Therefore, a filter device is provided at one end of the second connector 7 connected to the device body to filter the incoming heat dissipation gas, which can effectively solve the problem of pollution, and during cleaning and maintenance, it is only necessary to remove the filter device for replacement and cleaning, which is convenient for cleaning and maintenance.

[0057] In some embodiments, the cooking device further comprises a cooling fan for driving the flow of heat dissipation gas, and the cooling fan is arranged in the device body 1 and / or the mounting frame 2. The above embodiment adopts the arrangement of a cooling fan in the device body 1 and / or the mounting frame 2, which can accelerate the flow of heat dissipation gas and improve the heat dissipation efficiency. Optionally, one or more cooling fans can be arranged, and the arrangement position is not further limited, as long as it can ensure that the heat dissipation gas can be driven to flow.

[0058] It is understandable that the cooking equipment may not include a cooling fan. For example, when the cooling gas is air, the cooking equipment can use a fan in the external environment to drive the air flow to achieve heat dissipation; when the cooling gas is a specified gas, the driving force can be provided by a gas generating device, etc.

[0059] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A cooking device, characterized in that: include: Equipment body; A mounting frame, mounted on the device body; A pot assembly, used for cooking food, the pot assembly being arranged on the device body and located on one side of the mounting frame, and a heat dissipation channel for heat dissipation gas to flow is provided in the pot assembly; A first connecting member, two ends of which are respectively connected to the side wall of the mounting frame and the pot body assembly, and a first air guide channel connected to the heat dissipation channel is provided in the first connecting member so as to allow the heat dissipation gas in the heat dissipation channel to flow into the mounting frame; The mounting frame is provided with a plurality of mounting positions at least for mounting equipment components, and a heat dissipation hole for discharging the heat dissipation gas is provided at the bottom of the mounting frame.

2. The cooking device according to claim 1, characterized in that: The mounting position includes an external mounting position arranged outside the mounting frame and an internal mounting position arranged inside the mounting frame; Wherein, at least a portion of the top of the mounting frame is arranged in a step shape to form the external mounting position.

3. The cooking device according to claim 2, characterized in that: The cooking equipment further comprises a powder material device for storing at least powdered solid seasonings, and the powder material device is detachably arranged on the external installation position.

4. The cooking device according to claim 3, characterized in that: A drainage groove for discharging a cleaning agent for cleaning the cooking equipment is formed between the powder device and the mounting frame.

5. The cooking device according to claim 2, characterized in that: The side wall of the mounting frame is provided with an opening which is in communication with the internal mounting position. The cooking device further comprises a sauce bottle which is at least used for storing sauce. The sauce bottle is placed on the internal mounting position via the opening.

6. The cooking device according to claim 5, characterized in that: A door panel is rotatably connected to the side wall of the mounting frame, and the door panel is used to cover or open the opening.

7. The cooking device according to claim 1, characterized in that: The cooking equipment also includes a guide member for conducting the heat dissipation gas, the guide member is arranged in the mounting frame and is located at the position where the heat dissipation holes are arranged on the bottom wall of the mounting frame, and a guide cavity connected to the first air guide channel is opened in the guide member.

8. The cooking device according to any one of claims 1 to 7, characterized in that: The cooking device further comprises a second connecting member, two ends of which are respectively connected to the device body and the pot body assembly, and a second air guide channel connected to the heat dissipation channel is provided in the second connecting member so as to allow the heat dissipation gas to flow into the heat dissipation channel; Wherein, the second connecting member and the first connecting member are respectively connected to opposite sides of the same horizontal axis of the pot body assembly, so that the pot body assembly can rotate around the horizontal axis.

9. The cooking device according to claim 8, characterized in that: A filtering device for filtering the heat dissipation gas is disposed on one end of the second connecting member connected to the device body.

10. The cooking device according to any one of claims 1 to 7, characterized in that: The cooking device also includes a cooling fan for driving the cooling gas to flow, and the cooling fan is arranged in the device body and / or the mounting frame.

Images