Cooking equipment

Abstract

The utility model provides cooking equipment, and relates to the technical field of cooking equipment. The cooking equipment comprises a body, the body comprises a cooking cavity and an exhaust channel, the exhaust channel communicates with the cooking cavity through an inlet and communicates with the outside of the body through an outlet, and the area, opposite to the inlet, in the cooking cavity is a first area; the air inlet pipe is arranged on the body and comprises an air outlet, and the air outlet is located in the first area and / or faces the first area. According to the utility model, the air inlet pipe is arranged, so that the problems that the viscosity of food skin is relatively high, the taste is relatively poor and the viscosity is relatively high are solved. 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 ingredients, 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 provides 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 a cooking cavity and an exhaust channel, the exhaust channel is connected to the cooking cavity through an inlet, and is connected to the outside of the main body through an outlet, the area in the cooking cavity opposite to the inlet is the first area; an air inlet duct, arranged in the main body, the air inlet duct comprising an air outlet, the air outlet is located in the first area, and / or the air outlet is facing the first area.

[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 ingredients containing starch. After the ingredients are heated, the taste of the food can be improved through a heat preservation and stewing stage.

[0008] Specifically, the cooking device includes a body, which forms the outer contour of the cooking device, and a cooking cavity and an exhaust channel are formed inside the body, one end of the exhaust channel is connected to the inner pot through an inlet, and the other end of the exhaust channel is connected to the space outside the body through an outlet, and 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 during cooking. In the cooking cavity, the area below the inlet is the first area, and the gas in the first area flows into the inlet during the exhaust process.

[0009] 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, resulting in 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, causing the hardness of the food to decrease and the taste to be destroyed. 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.

[0010] In this regard, the cooking device defined in the present application also includes an air inlet pipe, one end of which is connected to the body, and the other end of which extends into the cooking cavity to form an air outlet. During the stewing process, a relatively low-temperature and low-humidity airflow can be introduced into the cooking cavity through the air outlet on the air inlet pipe. The air outlet is located in the first area, or the air outlet is arranged outside the first area and the air outlet is oriented toward the first area, or in the case of multiple air outlets, some of the air outlets are arranged in the first area, and some of the air outlets are arranged outside the first area and oriented toward the first area. During the stewing process, the airflow will be discharged into the first area through the air outlet, and the airflow flowing in the first area will generate negative pressure. Based on the Bernoulli equation, the greater the airflow speed, the greater the negative pressure, the more gas is drawn into the first area, and the corresponding exhaust rate is greater.

[0011] During this process, the high-temperature and high-humidity airflow in the food will be discharged out of the rice cooker through the exhaust channel under the action of negative pressure and high-speed airflow, causing the temperature in the cooking chamber to drop rapidly. At the same time, a large amount of water is discharged along with the gas, and the temperature of the rice in the pot drops sharply. Under the principle of thermal expansion and contraction, the rice grains will shrink and their elasticity will increase.

[0012] Specifically, when 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 food surface 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 clumping or adhering to the inner pot and being unable to be removed.

[0013] It can be seen that the present application solves the problem of high viscosity, poor taste and high viscosity of food surface by setting the air inlet pipe, thereby achieving the technical effect of optimizing the structure of the cooking equipment, improving the quality of the cooked food and improving the user experience.

[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 inlet is located at the top of the cooking cavity; the air outlet is located on the peripheral side of the first area, and the air outlet faces the first area.

[0016] In this technical solution, the inlet is opened at the top of the cooking cavity, and the gas in the cooking cavity is sucked into the inlet from bottom to top. On this basis, the air outlet avoids the first area and is specifically arranged around the first area.

[0017] By setting the air inlet away from the first area, the airflow discharged from the air inlet can be prevented from being directly sucked into the exhaust channel by the inlet. At the same time, the air inlet is arranged around the first area so that the input high-speed airflow can penetrate the first area horizontally to increase the overlapping area between the airflow and the first area. Negative pressure can be generated in the process of the airflow flowing in the first area. Under the action of negative pressure, the high-temperature and high-humidity gas outside the first area is accelerated to be drawn into the first area, 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 recovery reaction of the food.

[0018] In some technical schemes of the utility model, optionally, the main body at the top of the cooking cavity at least partially forms the top wall of the cooking cavity, and the air inlet duct includes: a first section, connected to the top wall of the cooking cavity; a second section, the first end of the second section is connected to the first section, the second end of the second section forms an air outlet, and the second section is arranged adjacent to the top wall of the cooking cavity.

[0019] In this technical solution, the air inlet pipe includes a first section and a second section, the first section is connected to the top wall of the cooking cavity, and can be specifically arranged on the top wall of the cooking cavity to ensure that the air inlet pipe can be fixed in a predetermined working position. The second section is arranged to fit the top wall of the cooking cavity, the first end of the second section is connected to the first section, and the second end of the second section forms an air outlet, which faces the first area below the inlet.

[0020] By setting the second section near the top wall of the cooking cavity, the air inlet can be placed close to the wall at the top of the cooking cavity. Using the Coanda effect principle, the fluid always tends to flow along the wall. When there is a wall on the top of the airflow ejected from the air inlet, the airflow will generate a greater negative pressure in the area close to the wall, thereby entraining more gas to flow along the wall, thereby accelerating the cooling and dehumidification efficiency of the cooking cavity, and strengthening the regeneration reaction of the food, so as to obtain finished food with better elasticity and better taste.

[0021] On the other hand, because the airflow is close to the top wall of the cooking cavity, the airflow can dry the condensed water on the anti-overflow cover forming the top wall of the cooking cavity, preventing the condensed water from dripping onto the food below and avoiding the white dripping phenomenon on the food.

[0022] In some technical solutions of the present invention, optionally, the direction of the inlet is a first direction, and the direction of the outlet is a second direction; the range of the angle between the first direction and the second direction is: greater than or equal to 30°, and less than or equal to 120°.

[0023] In this technical solution, the direction of the inlet on the top wall of the cooking cavity is a first direction, the direction of the air outlet on the side around the inlet is a second direction, and there is an angle between the first direction and the second direction to ensure that the airflow discharged from the air outlet can converge into the first area.

[0024] On this basis, the angle between the first direction and the second direction needs to be greater than or equal to 30° and less than or equal to 120°. By limiting the above-mentioned angle range, it can be ensured that there is sufficient overlap between the trajectory of the airflow and the first area, so as to generate a sufficiently large negative pressure in the first area, ensuring that the high-temperature and high-humidity gas outside the first area can be smoothly drawn into the first area and the entrance, thereby achieving the technical effect of enhancing the food recovery reaction and optimizing the taste of the food.

[0025] Specifically, the first direction is consistent with the depth direction of the cooking cavity, and the second direction is perpendicular to the first direction.

[0026] In some technical solutions of the present utility model, optionally, the first section includes an air inlet, which is used to connect to the fan or to the outside of the main body; the flow area of ​​the air inlet is greater than or equal to the flow area of ​​the air outlet.

[0027] In this technical solution, an air inlet is formed at one end of the first section away from the second section, and the air inlet is used to connect to a fan, which delivers high-speed airflow into the cooking cavity through the air inlet and the air outlet.

[0028] On this basis, the flow area of ​​the air inlet is greater than or equal to the flow area of ​​the air outlet. By setting the air outlet with a flow area less than or equal to the air inlet, the flow rate of the air flow injected into the cooking cavity can be guaranteed, avoiding the air flow from being unable to generate a sufficiently large negative pressure in the first area.

[0029] Specifically, when the flow area of ​​the air outlet is smaller than the flow area of ​​the air inlet, the airflow is further accelerated in the air inlet pipe, thereby increasing the negative pressure generated in the first area by increasing the ejection speed of the airflow, thereby strengthening the recovery reaction of the food and improving the food quality.

[0030] In some technical solutions of the utility model, optionally, in the direction from the first end of the second section to the air outlet, the second section is in contact with the top wall of the cooking cavity, and / or the second section is arranged parallel to the top wall of the cooking cavity, and / or the center line of the second section is inclined toward the top wall of the cooking cavity.

[0031] In this technical solution, in the direction of the airflow, the center line of the second section gradually deviates toward the wall surface at the top of the cooking cavity. The deviated second section is conducive to shortening the distance between the air outlet and the top wall of the cooking cavity, so that the air outlet can be closely attached to the bottom of the top wall of the cooking cavity. The second section can be arranged in close contact with the top wall of the cooking cavity to shorten the distance between the air outlet and the top wall by eliminating the gap between the second section and the top wall. The second section can also be arranged parallel to the top wall of the cooking cavity. The parallel arrangement of the second section is also conducive to shortening the distance between the second section and the top wall. Thereby strengthening the Coanda effect principle, the airflow will generate a greater negative pressure in the area close to the top wall, thereby involving more gas to flow along the wall, thereby accelerating the cooling and dehumidification efficiency of the cooking cavity, and strengthening the recovery reaction of the food, so as to obtain a finished food with better elasticity and better taste.

[0032] In some technical solutions of the present invention, optionally, the inlet is located in the central area of ​​the top wall of the cooking cavity, and / or the air inlet duct is located on the peripheral side of the inlet.

[0033] In this technical solution, the center line of the air inlet duct is offset relative to the center line of the cooking cavity, that is, the air inlet duct avoids the central area of ​​the top opening of the cooking cavity. On this basis, the entrance of the exhaust channel is arranged in the central area of ​​the cooking cavity opening, so that the first area is formed in the middle of the cooking cavity, so that high-temperature and high-humidity gases can be drawn in from all directions through the negative pressure in the first area, avoiding heat dissipation and heat exchange dead corners in the cooking cavity, and keeping the quality of food in each area of ​​the cooking cavity consistent.

[0034] 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 pipe, and the fan blows air to the air inlet pipe through the one-way valve.

[0035] In this technical solution, the cooking device further includes a fan and a one-way valve. The fan is mounted on the body, the one-way valve is connected between the fan and the air outlet, and the one-way valve is one-way conductive in the direction from the fan to the air outlet. When 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 toward the first area through the air outlet on the air outlet. Correspondingly, when the fan is turned off, due to the presence of the one-way valve, the gas in the cooking cavity is blocked by the one-way valve to prevent the high-temperature and high-humidity gas in the cooking cavity from leaking into the fan, thereby forming a closed cooking environment in the cooking cavity on the one hand, and protecting the fan and extending the life of the fan on the other hand.

[0036] 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 cooking cavity from flowing toward the fan.

[0037] 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 cooking cavity 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.

[0038] In some technical schemes of the utility model, optionally, the main body includes: a pot body; a cover body connected to the pot body, the fan is arranged on the cover body, and the cover body and the pot body enclose a cooking cavity; an exhaust valve is arranged on the cover body, and the exhaust valve is connected to the exhaust channel.

[0039] 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, wherein the fan is installed in the cover body, and the air inlet pipe is detachably arranged on the covering surface below the cover body, and when the cover body is closed on the pot body, the air inlet pipe extends into the cooking cavity.

[0040] An exhaust valve is also provided on the cover body, and the exhaust valve is connected to the exhaust channel. 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.

[0041] In some technical solutions of the present invention, optionally, the cooking device further includes: an inner pot, which is arranged in the cooking cavity, and the air outlet is located in the inner pot.

[0042] In this technical solution, the cooking cavity also includes an inner pot, which is used to hold food. Specifically, the inner pot is placed in the pot body, and the cover body is buckled to cover the opening at the top of the inner pot, and the air inlet pipe installed below the cover body extends into the inner pot. The inlet below the cover body forms a first area in the inner pot, and the first area cooperates with the high-speed airflow ejected by the air inlet pipe to accelerate the discharge efficiency of high-temperature and high-humidity gas in the inner pot, thereby improving the quality of food.

[0043] 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

[0044] 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:

[0045] Figure 1 A schematic structural diagram of a cooking device according to an embodiment of the utility model is shown;

[0046] Figure 2 A schematic structural diagram of a cooking device according to an embodiment of the utility model is shown;

[0047] Figure 3A schematic structural diagram of a cooking device according to an embodiment of the utility model is shown;

[0048] Figure 4 A schematic structural diagram of an air inlet duct according to an embodiment of the utility model is shown;

[0049] Figure 5 A schematic structural diagram of an air inlet duct according to an embodiment of the utility model is shown;

[0050] Figure 6 A schematic structural diagram of an air inlet duct according to an embodiment of the utility model is shown;

[0051] Figure 7 A schematic structural diagram of an air inlet duct according to an embodiment of the utility model is shown;

[0052] Figure 8 A schematic structural diagram of an air inlet duct according to an embodiment of the utility model is shown;

[0053] Fig. 9 A schematic structural diagram of an air inlet duct according to an embodiment of the utility model is shown;

[0054] Fig.10 A schematic structural diagram of an air inlet duct according to an embodiment of the utility model is shown;

[0055] Fig.11 A schematic structural diagram of an air inlet duct according to an embodiment of the utility model is shown;

[0056] Fig.12 A schematic structural diagram of an air inlet duct according to an embodiment of the utility model is shown;

[0057] Fig.13 A schematic structural diagram of an air inlet duct according to an embodiment of the utility model is shown;

[0058] Fig.14 A schematic structural diagram of an air inlet duct according to an embodiment of the utility model is shown;

[0059] Fig.15 A schematic structural diagram of an air inlet duct according to an embodiment of the utility model is shown.

[0060] in, Figures 1 to 15 The corresponding relationship between the reference numerals and component names in the figure is:

[0061] 100 cooking device, 110 main body, 1102 cooking cavity, 1103 first area, 1104 exhaust channel, 1106 inlet, 1108 outlet, 112 pot body, 114 cover body, 116 exhaust valve, 120 air inlet pipe, 1202 air outlet, 122 first section, 1222 air inlet, 124 second section, 130 fan, 140 one-way valve, 150 inner pot. DETAILED DESCRIPTION

[0062] 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.

[0063] 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.

[0064] Refer to the following Figures 1 to 15 A cooking device according to some embodiments of the present invention is described.

[0065] like Figure 1 , Figure 2 and Figure 3 As shown, an embodiment of the utility model provides a cooking device 100, which includes: a main body 110, wherein the main body 110 includes a cooking cavity 1102 and an exhaust passage 1104, the exhaust passage 1104 is connected to the cooking cavity 1102 through an inlet 1106, and is connected to the outside of the main body 110 through an outlet 1108, and the area in the cooking cavity 1102 opposite to the inlet 1106 is a first area 1103; an air inlet duct 120 is provided on the main body 110, and the air inlet duct 120 includes an air outlet 1202, the air outlet 1202 is located in the first area 1103, and / or the air outlet 1202 faces the first area 1103.

[0066] Figure 1 The schematic diagram of the structure of a cooking device 100 according to an embodiment of the present invention is shown. Figure 1 The middle arrow a shows the discharge direction of the high-temperature, high-humidity gas in the cooking cavity 1102, and the arrow b shows the flow direction of the high-speed airflow discharged from the air outlet 1202. The overlapping area of ​​the arrow a and the arrow b corresponds to the negative pressure area.

[0067] Figure 2 A schematic structural diagram of a cooking device 100 according to an embodiment of the present utility model is shown.

[0068] Figure 3A schematic structural diagram of a cooking device 100 according to an embodiment of the present utility model is shown.

[0069] 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 food materials containing starch, and after the food materials are heated, the taste of the food can be improved through a heat preservation and stewing stage.

[0070] Specifically, the cooking device 100 includes a body 110, which forms the outer contour of the cooking device 100, and a cooking cavity 1102 and an exhaust channel 1104 are formed inside the body 110, one end of the exhaust channel 1104 is connected to the inner pot 150 through an inlet 1106, and the other end of the exhaust channel 1104 is connected to the space outside the body 110 through an outlet 1108. During the cooking process, the cooking device 100 can adjust the temperature, air pressure or humidity in the inner pot 150 by controlling the on-off state of the exhaust channel 1104. Among them, in the cooking cavity 1102, the area below the inlet 1106 is the first area 1103, and the gas in the first area 1103 is collected into the inlet 1106 during the exhaust process.

[0071] 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, resulting in 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, causing the hardness of the food to decrease and the taste to be destroyed. 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.

[0072] In this regard, the cooking device 100 defined in the present application further includes an air inlet 120, one end of which is connected to the body 110, and the other end of which extends into the cooking cavity 1102 to form an air outlet 1202. During the stewing process, airflow with a relatively low temperature and low humidity can be introduced into the cooking cavity 1102 through the air outlet 1202 on the air inlet 120. The air outlet 1202 is located in the first area 1103, or the air outlet 1202 is arranged outside the first area 1103 and the air outlet 1202 faces the first area 1103, or when there are multiple air outlets 1202, some of the air outlets 1202 are arranged in the first area 1103, and some of the air outlets 1202 are arranged outside the first area 1103 and face the first area 1103. During the stewing process, the air flow will be discharged into the first area 1103 through the air outlet 1202. The air flow flowing in the first area 1103 will generate negative pressure. Based on the Bernoulli equation, the greater the air flow speed, the greater the negative pressure, the more gas is drawn into the first area 1103, and the corresponding exhaust rate is greater.

[0073] During this process, the high-temperature and high-humidity airflow in the food will be discharged to the outside of the rice cooker through the exhaust channel 1104 under the action of negative pressure and high-speed airflow, causing the temperature in the cooking cavity 1102 to drop rapidly. At the same time, a large amount of water is discharged along with the gas, and the temperature of the rice in the pot drops sharply. Under the principle of thermal expansion and contraction, the rice grains will shrink and their elasticity will increase.

[0074] Specifically, when 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 food surface 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 liner 150 that cannot be removed.

[0075] It can be seen that the present application solves the problem of high viscosity, poor taste and high viscosity of food surface by setting the air inlet pipe 120. Thus, the technical effect of optimizing the structure of the cooking device 100, improving the quality of the cooked food and improving the user experience is achieved.

[0076] like Figure 1 , Figure 2 and Figure 3 As shown, in some embodiments of the present invention, optionally, the inlet 1106 is located at the top of the cooking cavity 1102 ; the air outlet 1202 is located on the periphery of the first area 1103 , and the air outlet 1202 faces the first area 1103 .

[0077] In this embodiment, the inlet 1106 is opened at the top of the cooking cavity 1102, and the gas in the cooking cavity 1102 is sucked from bottom to top into the inlet 1106. On this basis, the air outlet 1202 avoids the first area 1103 and is specifically arranged around the first area 1103.

[0078] By setting the air inlet 1222 away from the first area 1103, it is possible to prevent the airflow discharged from the air inlet 1222 from being directly sucked into the exhaust channel 1104 by the inlet 1106. At the same time, the air inlet 1222 is arranged around the first area 1103 so that the input high-speed airflow can penetrate the first area 1103 laterally to increase the overlapping area between the airflow and the first area 1103. Negative pressure can be generated during the airflow flowing in the first area 1103. Under the action of the negative pressure, the high-temperature and high-humidity gas outside the first area 1103 is accelerated to be drawn into the first area 1103, thereby improving the heat exchange efficiency between the inner liner 150 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.

[0079] like Figure 1 , Figure 2 and Figure 5As shown, in some embodiments of the present invention, optionally, the main body 110 at the top of the cooking cavity 1102 at least partially forms the top wall of the cooking cavity 1102, and the air inlet duct 120 includes: a first section 122, which is connected to the top wall of the cooking cavity 1102; a second section 124, the first end of the second section 124 is connected to the first section 122, the second end of the second section 124 forms an air outlet 1202, and the second section 124 is arranged adjacent to the top wall of the cooking cavity 1102.

[0080] Figure 5 A schematic structural diagram of an air inlet pipe 120 according to an embodiment of the utility model is shown.

[0081] In this embodiment, the air inlet duct 120 includes a first section 122 and a second section 124. The first section 122 is connected to the top wall of the cooking cavity 1102, and can be specifically arranged on the top wall of the cooking cavity 1102 to ensure that the air inlet duct 120 can be fixed in a predetermined working position. The second section 124 is arranged to fit the top wall of the cooking cavity 1102, the first end of the second section 124 is connected to the first section 122, and the second end of the second section 124 forms an air outlet 1202, and the air outlet 1202 faces the first area 1103 below the inlet 1106.

[0082] By setting the second section 124 near the top wall of the cooking cavity 1102, the air inlet 1222 can be close to the wall surface at the top of the cooking cavity 1102. According to the Coanda effect principle, the fluid always tends to flow along the wall surface. When there is a wall surface at the top of the airflow ejected from the air inlet 1222, the airflow will generate a greater negative pressure in the area close to the wall surface, thereby entraining more gas to flow along the wall surface, thereby accelerating the cooling and dehumidification efficiency of the cooking cavity 1102, and strengthening the regeneration reaction of the food, so as to obtain finished food with better elasticity and better taste.

[0083] On the other hand, because the airflow is close to the top wall of the cooking cavity 1102, the airflow can dry the condensed water on the anti-overflow cover forming the top wall of the cooking cavity 1102, preventing the condensed water from dripping onto the food below and avoiding the white dripping phenomenon on the food.

[0084] like Figure 1 As shown, in some embodiments of the present invention, optionally, the orientation of the inlet 1106 is a first direction, and the orientation of the air outlet 1202 is a second direction; the angle between the first direction and the second direction ranges from greater than or equal to 30° to less than or equal to 120°.

[0085] In this embodiment, the orientation of the inlet 1106 on the top wall of the cooking cavity 1102 is a first direction, and the orientation of the air outlet 1202 around the inlet 1106 is a second direction. There is an angle between the first direction and the second direction to ensure that the airflow discharged from the air outlet can converge into the first area 1103.

[0086] Among them, Figure 1 As shown, the first direction is opposite to the outflow direction of the airflow shown by arrow a, that is, the inlet 1106 is downward, and the second direction is opposite to the outflow direction of the airflow shown by arrow a. Figure 1 The high-speed airflow indicated by the arrow b has the same ejection direction.

[0087] On this basis, the angle between the first direction and the second direction needs to be greater than or equal to 30° and less than or equal to 120°. By limiting the above-mentioned angle range, it can be ensured that there is sufficient overlap between the trajectory of the airflow and the first area 1103, so as to generate a sufficiently large negative pressure in the first area 1103, ensuring that the high-temperature and high-humidity gas outside the first area 1103 can be smoothly drawn into the first area 1103 and the inlet 1106, thereby achieving the technical effect of strengthening the food recovery reaction and optimizing the taste of food.

[0088] Specifically, the first direction is consistent with the depth direction of the cooking cavity 1102, and the second direction is perpendicular to the first direction.

[0089] like Figure 4 , Figure 5 , Figure 6 and Figure 7 As shown, in some embodiments of the present invention, optionally, the first section 122 includes an air inlet 1222, and the air inlet 1222 is used to connect to the fan 130 or to the outside of the body 110; the flow area of ​​the air inlet 1222 is greater than or equal to the flow area of ​​the air outlet 1202.

[0090] Figure 4 A schematic structural diagram of an air inlet pipe 120 according to an embodiment of the utility model is shown.

[0091] Figure 6 A schematic structural diagram of an air inlet pipe 120 according to an embodiment of the utility model is shown.

[0092] Figure 7 A schematic structural diagram of an air inlet pipe 120 according to an embodiment of the utility model is shown.

[0093] In this embodiment, an air inlet 1222 is formed at one end of the first section 122 away from the second section 124 . The air inlet 1222 is used to connect to the fan 130 . The fan 130 delivers high-speed airflow into the cooking cavity 1102 through the air inlet 1222 and the air outlet 1202 .

[0094] On this basis, the flow area of ​​the air inlet 1222 is greater than or equal to the flow area of ​​the air outlet 1202 .

[0095] By setting the air outlet 1202 with a flow area smaller than or equal to the air inlet 1222, the flow rate of the airflow injected into the cooking cavity 1102 can be guaranteed, thereby preventing the airflow from being unable to generate a sufficiently large negative pressure in the first area 1103.

[0096] like Fig.12 , Fig.13 , Fig.14 and Fig.15 As shown, when the flow area of ​​the air outlet 1202 is smaller than the flow area of ​​the air inlet 1222, the airflow is further accelerated in the air inlet pipe 120, thereby increasing the negative pressure generated in the first area 1103 by increasing the ejection speed of the airflow, thereby strengthening the recovery reaction of the food and improving the food quality.

[0097] Specifically, the flow area of ​​the air outlet 1202 can be reduced by providing a flat air outlet 1202 .

[0098] Fig.12 A schematic structural diagram of an air inlet pipe 120 according to an embodiment of the utility model is shown.

[0099] Fig.13 A schematic structural diagram of an air inlet pipe 120 according to an embodiment of the utility model is shown.

[0100] Fig.14 A schematic structural diagram of an air inlet pipe 120 according to an embodiment of the utility model is shown.

[0101] Fig.15 A schematic structural diagram of an air inlet pipe 120 according to an embodiment of the utility model is shown.

[0102] like Figure 8 , Fig. 9 , Fig.10 and Fig.11 As shown, in some embodiments of the present invention, optionally, in the direction from the first end of the second section 124 to the air outlet 1202, the second section 124 is in contact with the top wall of the cooking cavity 1102, and / or the second section 124 is arranged parallel to the top wall of the cooking cavity 1102, and / or the center line of the second section 124 is inclined toward the top wall of the cooking cavity 1102.

[0103] Figure 8 A schematic structural diagram of an air inlet pipe 120 according to an embodiment of the utility model is shown.

[0104] Fig. 9 FIG. 1 shows a schematic structural diagram of an air inlet pipe 120 according to an embodiment of the utility model. Fig. 9The middle dotted line c is the center line of the air outlet 1202 , and the dotted line d is the center line of the front half of the second section 124 . The deviation between the dotted line c and the dotted line d corresponds to the deflection amplitude of the center line of the second section 124 .

[0105] Fig.10 A schematic structural diagram of an air inlet pipe 120 according to an embodiment of the utility model is shown.

[0106] Fig.11 A schematic structural diagram of an air inlet pipe 120 according to an embodiment of the utility model is shown.

[0107] In this embodiment, in the direction of the airflow, the center line of the second section 124 gradually deflects toward the wall surface at the top of the cooking cavity 1102. The deflected second section 124 is conducive to shortening the distance between the air outlet 1202 and the top wall of the cooking cavity 1102, so that the air outlet 1202 can be closely attached to the bottom of the top wall of the cooking cavity 1102. The second section 124 can be arranged in close contact with the top wall of the cooking cavity 1102 to shorten the distance between the air outlet 1202 and the top wall by eliminating the gap between the second section 124 and the top wall. The second section 124 can also be arranged parallel to the top wall of the cooking cavity 1102. The parallel second section 124 is also conducive to shortening the distance between the second section 124 and the top wall. This strengthens the Coanda effect principle, causing the airflow to generate a greater negative pressure in the area close to the top wall, thereby drawing more gas to flow along the wall, thereby accelerating the cooling and dehumidification efficiency of the cooking chamber 1102, and strengthening the recovery reaction of food to obtain finished food with better elasticity and better taste.

[0108] like Figure 1 , Figure 2 and Figure 3 As shown, in some embodiments of the present invention, optionally, the inlet 1106 is located in the central area of ​​the top wall of the cooking cavity 1102 , and / or the air inlet duct 120 is located around the inlet 1106 .

[0109] In this embodiment, the center line of the air inlet duct 120 is offset relative to the center line of the cooking cavity 1102, that is, the air inlet duct 120 avoids the central area of ​​the top opening of the cooking cavity 1102. On this basis, the inlet 1106 of the exhaust channel 1104 is arranged in the central area of ​​the opening of the cooking cavity 1102, so that the first area 1103 is formed in the middle of the cooking cavity 1102, so that high-temperature and high-humidity gases can be drawn in from all directions through the negative pressure in the first area 1103, avoiding the occurrence of heat dissipation and heat exchange dead corners in the cooking cavity 1102, and ensuring that the quality of food in each area of ​​the cooking cavity 1102 remains consistent.

[0110] like Figure 1 , Figure 2 and Figure 3As shown, in some embodiments of the present invention, optionally, the cooking device 100 also includes: a fan 130, which is arranged on the main body 110; a one-way valve 140, which is connected to the fan 130 and the air inlet pipe 120, and the fan 130 blows air to the air inlet pipe 120 through the one-way valve 140.

[0111] In this embodiment, the cooking device 100 further includes a fan 130 and a one-way valve 140. The fan 130 is mounted on the body 110. The one-way valve 140 is connected between the fan 130 and the air outlet. The one-way valve 140 is one-way in the direction from the fan 130 to the air outlet. When the fan 130 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 140, the one-way valve 140 is opened, thereby blowing air toward the first area 1103 through the air outlet 1202 on the air outlet. Correspondingly, when the fan 130 is turned off, due to the presence of the one-way valve 140, the gas in the cooking cavity 1102 is blocked by the one-way valve 140 to prevent the high-temperature and high-humidity gas in the cooking cavity 1102 from leaking into the fan 130, thereby forming a closed cooking environment in the cooking cavity 1102 on the one hand, and protecting the fan 130 and extending the life of the fan 130 on the other hand.

[0112] Specifically, a non-return silicone pad can be selected as the one-way valve 140. When the fan 130 is turned on, the airflow can break open the non-return silicone pad. When the fan 130 is turned off, the non-return silicone pad prevents the gas in the cooking cavity 1102 from flowing toward the fan 130.

[0113] At the same time, the anti-return silicone pad can also play a sealing role between the conduit and the main body 110 to prevent the gas in the cooking cavity 1102 from leaking to the electrical structure on the main body 110 through the gap between the conduit and the main body 110, thereby protecting the electrical structure including the fan 130, 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.

[0114] 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; a cover body 114, connected to the pot body 112, the fan 130 is arranged on the cover body 114, and the cover body 114 and the pot body 112 enclose a cooking cavity 1102; an exhaust valve 116, arranged on the cover body 114, and the exhaust valve 116 is connected to the exhaust channel 1104.

[0115] 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 1102 is enclosed between the cover body 114 and the pot body 112, wherein the fan 130 is installed in the cover body 114, and the air inlet pipe 120 is detachably arranged on the covering surface below the cover body 114, and when the cover body 114 is covered on the pot body 112, the air inlet pipe 120 extends into the cooking cavity 1102.

[0116] An exhaust valve 116 is also provided on the cover body 114 , and the exhaust valve 116 is connected to the exhaust channel 1104 . The cooking device 100 can control the on / off state of the exhaust channel 1104 by controlling the on / off state of the exhaust valve 116 , so as to control the exhaust time period and the exhaust rate.

[0117] like Figure 1 , Figure 2 and Figure 3 As shown, in some embodiments of the present invention, optionally, the cooking device 100 further includes: an inner pot 150 disposed in the cooking cavity 1102 , and the air outlet 1202 is located in the inner pot 150 .

[0118] In this embodiment, the cooking cavity 1102 further includes an inner pot 150, which is used to hold food. Specifically, the inner pot 150 is placed in the pot body 112, and after the cover body 114 is buckled, the cover body 114 covers the opening at the top of the inner pot 150, and the air inlet pipe 120 installed below the cover body 114 extends into the inner pot 150. The inlet 1106 below the cover body 114 forms a first area 1103 in the inner pot 150, and the first area 1103 cooperates with the high-speed airflow ejected by the air inlet pipe 120 to accelerate the discharge efficiency of the high-temperature and high-humidity gas in the inner pot 150, thereby improving the quality of the food.

[0119] 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.

[0120] 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.

[0121] 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 a cooking cavity (1102) and an exhaust passage (1104), the exhaust passage (1104) being connected to the cooking cavity (1102) via an inlet (1106) and connected to the outside of the body (110) via an outlet (1108), and an area in the cooking cavity (1102) opposite to the inlet (1106) being a first area (1103); An air inlet pipe (120) is arranged on the main body (110), and the air inlet pipe (120) includes an air outlet (1202), the air outlet (1202) is located in the first area (1103), and / or the air outlet (1202) faces the first area (1103).

2. The cooking device (100) according to claim 1, characterized in that: The inlet (1106) is located at the top of the cooking cavity (1102); The air outlet (1202) is located on the peripheral side of the first area (1103), and the air outlet (1202) faces the first area (1103).

3. The cooking device (100) according to claim 2, characterized in that: The body (110) at the top of the cooking cavity (1102) at least partially forms a top wall of the cooking cavity (1102), and the air inlet duct (120) comprises: A first section (122) connected to the top wall of the cooking cavity (1102); A second section (124), wherein the first end of the second section (124) is connected to the first section (122), the second end of the second section (124) forms the air outlet (1202), and the second section (124) is arranged adjacent to the top wall of the cooking cavity (1102).

4. The cooking device (100) according to claim 3, characterized in that: The inlet (1106) is oriented in a first direction, and the air outlet (1202) is oriented in a second direction; The angle between the first direction and the second direction is in the range of greater than or equal to 30° and less than or equal to 120°.

5. The cooking device (100) according to claim 3, characterized in that: The first section (122) comprises an air inlet (1222), and the air inlet (1222) is used to connect to a fan (130) or to connect to the outside of the body (110); The flow area of ​​the air inlet (1222) is greater than or equal to the flow area of ​​the air outlet (1202).

6. The cooking device (100) according to claim 3, characterized in that: In the direction from the first end of the second section (124) to the air outlet (1202), the second section (124) is in contact with the top wall of the cooking cavity (1102), and / or The second section (124) is arranged parallel to the top wall of the cooking cavity (1102), and / or The center line of the second section (124) is inclined toward the top wall of the cooking cavity (1102).

7. The cooking device (100) according to claim 3, characterized in that: The inlet (1106) is located in the central area of ​​the top wall of the cooking cavity (1102), and / or the air inlet duct (120) is located on the peripheral side of the inlet (1106).

8. The cooking device (100) according to any one of claims 1 to 7, characterized in that: Also includes: A fan (130) is disposed on the body (110); The one-way valve (140) is connected to the fan (130) and the air inlet pipe (120), and the fan (130) blows air to the air inlet pipe (120) through the one-way valve (140).

9. The cooking device (100) according to claim 8, characterized in that: The body (110) comprises: Claypot(112); A cover body (114) is connected to the pot body (112); the fan (130) is arranged on the cover body (114); the cover body (114) and the pot body (112) enclose the cooking cavity (1102); An exhaust valve (116) is provided on the cover body (114), and the exhaust valve (116) is connected to the exhaust channel (1104).

10. The cooking device (100) according to any one of claims 1 to 7, characterized in that: Also includes: The inner pot (150) is disposed in the cooking cavity (1102), and the air outlet (1202) is located in the inner pot (150).

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