Cooking liner structure with steaming function and cooking equipment with steaming function

Abstract

The utility model relates to a cooking inner container structure with steaming function and cooking equipment with steaming function, which comprises an inner container and a heating plate arranged on the bottom wall of the inner container, the heating plate comprises a plate body and a heating pipe group arranged on the plate body, the heating pipe group at least comprises a first heating pipe, a second heating pipe and a third heating pipe, the heating pipes are arranged on the tray body at intervals, and the heating power of the heating pipes is different. In a working state, water on the heating plate can form a stepped temperature difference (namely, water temperatures at at least three positions are different), so that the water can horizontally and circularly flow to form convective boiling. Compared with existing pool boiling, the steam generation efficiency can be greatly improved, and therefore the cooking efficiency of the cooking equipment is improved.

Description

Technical Field

[0001] The utility model relates to the field of cooking equipment, in particular to a cooking liner structure with a steaming function and cooking equipment with a steaming function. Background Art

[0002] Cooking equipment with steaming function (e.g., steamer, steam oven, etc.) heats water into steam and uses steam to heat food placed in the liner. For example, the Chinese utility model patent with patent number ZL 202120249192.5 (authorization announcement number N215190896U) discloses a cooking liner structure, which includes an liner and a heating plate, and the heating plate is embedded in the mounting opening at the center of the bottom wall of the liner, and the inner bottom surface of the liner is tilted downward from the outside to the inside along the circumferential direction with the above-mentioned mounting opening as the center. For example, the Chinese invention patent "A Steamer" with patent number ZL 202010620846.0 (authorization announcement number CN111820728B), the Chinese invention patent "A Steam Generating Structure of Cooking Equipment" with application number CN201911111231.9 (publication number N112790592A), etc.

[0003] It can be seen that the water in the water tank is input into the inner pot, and the heating plate on the bottom wall of the inner pot heats the water, and the water is heated to the boiling point to generate high-temperature steam. However, the existing heating plate uses pool boiling to heat water, and it is difficult to control the superheat of the heating plate and the liquid surface in pool boiling, causing the boiling curve to enter the over-boiling area, resulting in low steam generation efficiency. Summary of the invention

[0004] The first technical problem to be solved by the utility model is to provide a cooking pot structure with high steam generation efficiency and steaming function in view of the prior art.

[0005] The second technical problem to be solved by the utility model is to provide a cooking device with a steaming function in view of the prior art.

[0006] The technical solution adopted by the utility model to solve the above-mentioned first technical problem is: a cooking liner structure with a steaming function, comprising an liner and a heating plate installed on the bottom wall of the liner, characterized in that the heating plate comprises a plate body and a heating tube group installed on the plate body, the heating tube group comprises at least a first heating tube, a second heating tube and a third heating tube, the heating tubes are arranged on the plate body at intervals, and the heating power of each heating tube is different.

[0007] Furthermore, the disk is a circular disk, and the heating tubes are arranged at intervals along the circumference with the center of the disk as the center. In this way, the heating areas formed by the heating tubes are evenly distributed on the disk, so that the water on the heating disk can form an orderly circulation flow, avoiding heat loss caused by disordered turbulence, which is conducive to the generation of steam.

[0008] Furthermore, the heating power of each heating tube in the heating tube group increases or decreases circumferentially, thereby better ensuring the orderly circulation of water on the heating plate.

[0009] Furthermore, each heating tube in the heating tube group is a U-shaped tube arranged along the radial direction of the disk, and the wiring end of each heating tube faces outward. The shape design of each heating tube is conducive to the arrangement of the heating tube group on the disk, and at the same time, each heating tube can fully transfer heat to the water on the heating disk, and it is also convenient for the wiring operation of each heating tube.

[0010] Furthermore, the middle of the plate is sunken to form a disc-shaped water storage groove, and each heating tube of the heating tube group is arranged on the bottom surface of the plate where the water storage groove is located, so that each heating tube can better heat the water on the heating plate.

[0011] In addition, a circular mounting opening is provided on the bottom wall of the inner pot, and the four peripheral edges of the plate body extend horizontally and are fixed to the edge of the mounting opening through fixing members arranged at intervals along the circumference, so that the heating plate can be stably arranged on the bottom wall of the inner pot.

[0012] Furthermore, a preheater is included, and the preheater has a preheating inlet and a preheating outlet, wherein the preheating inlet is fluidly connected to the water outlet of the water tank, and the preheating outlet is fluidly connected to the water inlet of the inner tank. In this way, the cold water in the water tank first enters the preheater, and is preheated by the preheater before being input into the inner tank, which can further improve the steam generation efficiency compared with directly heating the cold water.

[0013] Furthermore, the water tank is arranged at the upper right side of the inner tank in the front-to-back direction, and the water outlet of the water tank is arranged at the rear end of the water tank, the water inlet is opened at the lower right side of the back plate of the inner tank, and the preheater is located at the lower right side of the rear side of the inner tank and is higher than the water inlet, thereby facilitating the water connection between the water tank, the preheater and the inner tank.

[0014] Furthermore, a hot air baffle is provided on the rear side of the inner cavity of the inner liner to form a hot air chamber, and a hot air blower is installed on the back plate of the inner liner. The impeller of the hot air blower is located in the hot air chamber and surrounded by a back heating pipe.

[0015] The hot air baffle is provided with an air inlet in the center thereof, which is directly opposite to the impeller, and air outlets are provided around the air inlet, and the air outlets include a lower air outlet located at the lower end of the hot air baffle. In this way, when the steaming function ends, the hot air blower and the back heating pipe can be turned on to heat the inside of the inner pot, and the residual water and condensed water in the inner pot can be removed, especially the lower air outlet. The hot air blown out through the lower air outlet can act on the top surface of the heating plate to remove the water remaining on the top surface of the heating plate.

[0016] Furthermore, the lower air outlet is directly opposite to the heating plate, and the lower air outlet extends in the left-right direction and is formed by the bottom edge of the hot air baffle being recessed upwards, so that the hot air flow blown out of the lower air outlet can directly act on the top surface of the heating plate, thereby better removing the residual water on the top surface of the heating plate.

[0017] A technical solution adopted to further solve the above-mentioned second technical problem: a cooking device with a steaming function, characterized in that it includes the cooking inner pot structure with a steaming function as described above.

[0018] Compared with the prior art, the utility model has the advantages that the heating tube group of the heating plate includes at least a first heating tube, a second heating tube and a third heating tube, each heating tube is arranged on the plate body at intervals, and each heating tube has a different heating power. In this way, when the heating plate is in working state, the water on the heating plate can form a stepped temperature difference (i.e., the water temperature is different at at least three places), so that the water can circulate horizontally to form convection boiling. Compared with the existing pool boiling, it can greatly improve the efficiency of steam generation, thereby improving the cooking efficiency of the cooking device. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 This is a schematic diagram of the structure of the cooking liner in the embodiment of the utility model;

[0020] Figure 2 This is a partial structural diagram of the cooking liner structure in the embodiment of the utility model (in the state where the bottom plate of the box is hidden);

[0021] Figure 3 for Figure 1 A magnified view of part A;

[0022] Figure 4 Another partial structural diagram of the cooking liner structure in the embodiment of the utility model (in the state where the back plate of the box body is hidden);

[0023] Figure 5 This is a schematic diagram of the convection boiling process in the embodiment of the utility model;

[0024] Figure 6 It is a schematic structural diagram of the hot air baffle in the embodiment of the utility model. DETAILED DESCRIPTION

[0025] The present invention will be described in further detail below in conjunction with the accompanying drawings.

[0026] In the description of the present utility model, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like indicate the orientation or position relationship based on the orientation or position relationship shown in the drawings, which is only for the convenience of describing the present utility model and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Since the embodiments disclosed in the present utility model can be set in different directions, these terms indicating directions are only for illustration and should not be regarded as limitations. For example, "up" and "down" are not necessarily limited to directions opposite to or consistent with the direction of gravity. In addition, the features defined as "first" and "second" may explicitly or implicitly include one or more of such features.

[0027] like Figures 1 to 6 As shown, a cooking device with a steaming function (for example, a steamer, etc., specifically a steam oven in this embodiment) includes a cooking liner structure with a steaming function, the cooking liner structure includes an liner 1 and a heating plate 2 installed on the bottom wall of the liner 1. Specifically, a mounting opening (not shown) is opened on the bottom wall of the liner 1, and the heating plate 2 is embedded in the mounting opening.

[0028] Furthermore, the heating plate 2 includes a plate body 20 and a heating tube group 3 installed on the plate body 20. The heating tube group 3 includes at least a first heating tube 31, a second heating tube 32 and a third heating tube 33. The heating tubes are arranged on the plate body 20 at intervals, and the heating power of each heating tube is different.

[0029] As can be seen from the above, the heating tube group 3 of the heating plate 2 in the utility model at least includes a first heating tube 31, a second heating tube 32 and a third heating tube 33, each of which is arranged on the plate body 20 at intervals, and the heating power of each heating tube is different. In this way, when the heating plate 2 is in working state, the water on the heating plate 2 can form a step temperature difference (that is, at least three places have different water temperatures), so that the water can circulate horizontally to form convection boiling. Compared with the existing pool boiling, the efficiency of steam generation can be greatly improved, thereby improving the cooking efficiency of the cooking device. Preferably, the heating tube group 3 at least includes a first heating tube 31, a second heating tube 32, a third heating tube 33 and a fourth heating tube 34. The number of heating tubes is greater than or equal to four, which can avoid problems such as aging of plastic parts caused by excessive power of each heating tube. In this embodiment, specifically, the heating tubes are composed of a first heating tube 31, a second heating tube 32, a third heating tube 33, a fourth heating tube 34, a fifth heating tube 35 and a sixth heating tube 36.

[0030] Further, the above-mentioned disk body 20 is a circular disk, and each heating tube is evenly arranged at intervals along the circumferential direction with the center of the disk body 20 as the center. In this way, the heating area formed by each heating tube is evenly distributed on the disk body 20, so that the water on the heating disk 2 can form an orderly circulation flow, avoid the heat loss caused by disordered turbulence, and is conducive to the generation of steam. Preferably, the heating power of each heating tube in the above-mentioned heating tube group 3 increases or decreases along the circumferential direction, so as to better ensure the orderly circulation of water on the heating disk 2. In this embodiment, specifically, the above-mentioned first heating tube 31, the second heating tube 32, the third heating tube 33, the fourth heating tube 34 and the fifth heating tube 35 are arranged in sequence along the circumferential direction, and the heating power of the above-mentioned first heating tube 31 is 100W, the heating power of the second heating tube 32 is 150W, the heating power of the third heating tube 33 is 200W, the heating power of the fourth heating tube 34 is 250W, and the heating power of the fifth heating tube 35 is 300W.

[0031] Furthermore, each heating tube in the heating tube group 3 is a U-shaped tube arranged along the radial direction of the plate body 20, and the wiring end of each heating tube faces outward. The shape design of each heating tube is conducive to the arrangement of the heating tube group 3 on the plate body 20, and at the same time, each heating tube can fully transfer heat to the water on the heating plate 2, and it is also convenient for the wiring operation of each heating tube.

[0032] Furthermore, the middle of the above-mentioned disc body 20 is recessed to form a disc-shaped water storage groove 200, and each heating tube of the above-mentioned heating tube group 3 is arranged on the bottom surface of the disc body 20 where the water storage groove 200 is located, so that each heating tube can better heat the water on the heating disc 2. In addition, the above-mentioned circular installation opening is opened on the bottom wall of the above-mentioned inner pot 1, and the four peripheral edges 201 of the above-mentioned disc body 20 extend horizontally and are fixed to the edge of the above-mentioned installation opening through the fixing parts 7 arranged at intervals along the circumferential direction, so that the heating disc 2 can be stably set on the bottom wall of the inner pot 1.

[0033] Furthermore, the cooking device in this embodiment also includes a preheater 8, which has a preheating inlet (not shown) and a preheating outlet (not shown), wherein the preheating inlet is fluidly connected to the water outlet of the water tank 4, and the preheating outlet is fluidly connected to the water inlet 10 of the inner pot 1. In this way, the cold water in the water tank 4 first enters the preheater 8, and is preheated by the preheater 8 before being input into the inner pot 1, which can further improve the steam generation efficiency compared with directly heating the cold water. Preferably, the water tank 4 is arranged at the upper right of the inner pot 1 in the front-to-back direction, and the water outlet of the water tank 4 is arranged at the rear end of the water tank 4, the water inlet 10 is opened at the lower right of the back plate of the inner pot 1, and the preheater 8 is located at the lower right of the rear side of the inner pot 1 and is higher than the water inlet 10, so as to facilitate the water connection between the water tank 4, the preheater 8 and the inner pot 1.

[0034] Furthermore, the rear side cover of the inner cavity of the inner tank 1 is provided with a hot air baffle 6 to form a hot air chamber, and a hot air blower 5 is installed on the back plate of the inner tank 1, the impeller of the hot air blower 5 is located in the hot air chamber and surrounded by a back heating pipe (not shown). An air inlet 61 facing the impeller is provided in the center of the hot air baffle 6, and an air outlet 62 is provided around the air inlet 61, and the air outlet 62 includes a lower air outlet 621 located at the lower end of the hot air baffle 6. In this way, when the steaming function ends, the inner tank 1 can be heated by turning on the hot air blower 5 and the back heating pipe to remove the residual water in the inner tank 1 and the formed condensed water, especially the lower air outlet 621. The hot air blown out through the lower air outlet 621 can act on the top surface of the heating plate 2 to remove the water remaining on the top surface of the heating plate 2. Preferably, the lower air outlet 621 is directly opposite to the heating plate 2, and the lower air outlet 621 extends in the left-right direction and is formed by the bottom edge of the hot air baffle 6 being recessed upward. In this way, the hot air flow blown out by the lower air outlet 621 can directly act on the top surface of the heating plate 2, thereby better removing the residual water on the top surface of the heating plate 2. In this embodiment, preferably, there are two lower air outlets 621 and they are spaced apart from each other.

[0035] Further, if Figure 6As shown, the air inlet 61 is a circular array formed by arranging air inlet holes, and the air inlet holes include a first air inlet hole 611 arranged in the center and a second air inlet hole 612 arranged outside the first air inlet hole 611. Among them, each first air inlet hole 611 is arranged radially with the center of the air inlet 61 as the center, and each first air inlet hole 611 is an arc hole with the center of the air inlet 61 as the center. Each second air inlet hole 612 is also arranged radially with the center of the air inlet 61 as the center, and each second air inlet hole 612 is a long strip hole arranged along the radial direction of the air inlet 61. The above design ensures smooth air inlet to the hot air chamber, thereby ensuring the hot air circulation effect of the inner tank.

[0036] The "fluid communication" referred to in the present invention refers to the spatial position relationship between two components or parts (hereinafter collectively referred to as the first part and the second part respectively), that is, the fluid (gas, liquid or a mixture of the two) can flow from the first part along the flow path or / and be transported to the second part. The first part and the second part can be directly connected to each other, or the first part and the second part can be indirectly connected through at least one third party. The third party can be a fluid channel such as a pipe, channel, duct, guide member, hole, groove, etc., or it can be a chamber allowing fluid to flow through, or a combination of the above.

Claims

1. A cooking liner structure with a steaming function, comprising an liner (1) and a heating plate (2) mounted on the bottom wall of the liner (1), characterized in that: The heating plate (2) comprises a plate body (20) and a heating tube group (3) mounted on the plate body (20), the heating tube group (3) comprising at least a first heating tube (31), a second heating tube (32) and a third heating tube (33), the heating tubes being arranged on the plate body (20) at intervals, and the heating powers of the heating tubes being different.

2. The cooking pot structure with steaming function according to claim 1, characterized in that: The disk body (20) is a circular disk, and the heating tubes are arranged at intervals along the circumferential direction with the center of the disk body (20) as the center.

3. The cooking pot structure with steaming function as claimed in claim 2, characterized in that: The heating power of each heating tube in the heating tube group (3) increases or decreases along the circumferential direction.

4. The cooking pot structure with steaming function as claimed in claim 2, characterized in that: Each heating tube in the heating tube group (3) is a U-shaped tube arranged along the radial direction of the disk (20), and the connection end of each heating tube faces outward.

5. The cooking pot structure with steaming function as claimed in claim 2, characterized in that: The middle part of the disk body (20) is recessed to form a disk-shaped water storage groove (200), and each heating tube of the heating tube assembly (3) is arranged on the bottom surface of the disk body (20) where the water storage groove (200) is located. In addition, a circular mounting opening is provided on the bottom wall of the inner container (1), and the four peripheral edges (201) of the plate body (20) extend horizontally and are fixed to the edge of the mounting opening via fixing members (7) arranged at intervals along the circumference.

6. The cooking pot structure with steaming function according to any one of claims 1 to 5, characterized in that: It also includes a preheater (8), which has a preheating inlet and a preheating outlet, wherein the preheating inlet is fluidically connected to the water outlet of the water tank (4), and the preheating outlet is fluidically connected to the water inlet (10) of the inner tank (1).

7. The cooking pot structure with steaming function as claimed in claim 6, characterized in that: The water tank (4) is arranged at the upper right side of the inner tank (1) along the front-to-back direction, and the water outlet of the water tank (4) is arranged at the rear end of the water tank (4), the water inlet (10) is opened at the lower right side of the back plate of the inner tank (1), and the preheater (8) is located at the lower right side of the rear side of the inner tank (1) and is higher than the water inlet (10).

8. The cooking pot structure with steaming function according to any one of claims 1 to 5, characterized in that: The rear side cover of the inner cavity of the inner liner (1) is provided with a hot air baffle (6) to enclose a hot air chamber, and a hot air blower (5) is installed on the back plate of the inner liner (1). The impeller of the hot air blower (5) is located in the hot air chamber and is surrounded by a back heating pipe. An air inlet (61) facing the impeller is provided at the center of the hot air baffle (6), and air outlets (62) are provided around the air inlet (61). The air outlets (62) include a lower air outlet (621) located at the lower end of the hot air baffle (6).

9. The cooking pot structure with steaming function as claimed in claim 8, characterized in that: The lower air outlet (621) is directly opposite to the heating plate (2), and the lower air outlet (621) extends in the left-right direction and is formed by the bottom edge of the hot air baffle (6) being recessed upward.

10. A cooking device with steaming function, characterized in that: The invention comprises a cooking pot structure with steaming function as claimed in any one of claims 1 to 9.

Images