Hot air chamber structure for cooking equipment, cooking equipment and integrated cooker

Abstract

The utility model relates to a hot air chamber structure used for cooking equipment, the cooking equipment and an integrated stove, the hot air chamber structure comprises an inner container, one side of the inner container is covered with a hot air baffle to form a hot air chamber, the side wall of the side of the inner container is provided with a hot air blower, and fan blades of the hot air blower are located in the hot air chamber. An air inlet right opposite to the fan blades is formed in the center of the hot air baffle, air outlets are formed in the periphery of the air inlet, the air inlet is round, the radius of the air inlet is equal to that of the fan blades, a guide plate is vertically arranged between the fan blades of the hot-air blower and the hot air baffle in the hot air chamber, and the guide plate is in a circular ring shape. The straight line where the center axis of the flow guide plate is located coincides with the air inlet, the radius of the center hole of the flow guide plate is smaller than that of the fan blade, and the radius of the fan blade is smaller than or equal to that of the flow guide plate. The air inlet volume at the air inlet is guaranteed, so that the airflow circulation volume between the inner cavity of the inner container and the hot air chamber is guaranteed, and the hot air circulation effect is guaranteed.

Description

Technical Field

[0001] The utility model relates to the field of integrated stoves, in particular to a hot air chamber structure for cooking equipment, the cooking equipment and the integrated stove. Background Art

[0002] An integrated stove is a combined kitchen appliance that combines a stove, a range hood, and cooking equipment. For example, Chinese utility model patent No. ZL202222345253.5 (authorization announcement No. CN219389820U) discloses an integrated stove, including a cooking device, a stove, and a range hood, and the cooking device includes an inner pot and a door. In addition, Chinese utility model patent No. ZL202222328528.4 (authorization announcement No. CN218295814U) and Chinese utility model patent No. ZL202220338193.1 (authorization announcement No. CN217685182U) disclose existing integrated stove structures.

[0003] Furthermore, the cooking equipment with baking function utilizes the hot air chamber structure to realize hot air heating of food. During the baking process, the hot air blower works, and the gas in the inner pot enters the hot air chamber through the air inlet on the hot air baffle. The gas is fully heated in the hot air chamber, and then flows back to the inner pot through the air outlet on the hot air baffle to realize hot air heating of the food. For example, the Chinese invention patent with application number CN202310359287.6 (publication number CN116473437A). However, when the gas in the inner pot enters the hot air chamber from the air inlet, it will interfere with the air outlet airflow of the hot air blower, thereby affecting the air intake of the hot air chamber, and then affecting the hot air heating efficiency of the food. Summary of the invention

[0004] The first technical problem to be solved by the utility model is to provide a hot air chamber structure for cooking equipment with good hot air circulation effect in view of the prior art.

[0005] The second technical problem to be solved by the present invention is to provide a cooking device with the above-mentioned hot air chamber structure in view of the prior art.

[0006] The third technical problem to be solved by the present invention is to provide an integrated stove with the above cooking device in view of the prior art.

[0007] The technical solution adopted by the utility model to solve the first technical problem mentioned above is: a hot air chamber structure for cooking equipment, including an inner pot, one side of the inner pot is covered with a hot air baffle to form a hot air chamber, and a hot air blower is installed on the side wall of the inner pot, the fan blades of the hot air blower are located in the hot air chamber, and a heating pipe is arranged around the outer periphery of the fan blades, an air inlet opposite to the fan blades is opened in the center of the hot air baffle, and air outlets are opened around the air inlet, the shape of the air inlet is circular and the radius is equal to the radius of the fan blades, and it is characterized in that a guide plate is vertically arranged in the hot air chamber between the fan blades of the hot air blower and the hot air baffle, the guide plate is annular, and the straight line where the central axis of the guide plate is located coincides with the air inlet, the radius of the central hole of the guide plate is smaller than the radius of the fan blades, and the radius of the fan blades is less than or equal to the radius of the guide plate.

[0008] Furthermore, the edge of the central hole of the guide plate is axially opposite to the middle of each blade of the fan blade along the length direction. On the one hand, it can ensure the negative pressure suction effect of the central negative pressure area of ​​the fan blade on the air inlet (that is, ensure the air intake of the fan blade), and on the other hand, it can enhance the blocking effect of the mutual interference between the air inlet airflow of the air inlet and the air outlet airflow of the fan blade.

[0009] Furthermore, the fan blade includes a base plate with the center of the fan blade as the center and the above-mentioned blades arranged on the base plate at intervals along the circumferential direction, each blade extends along the radial direction of the base plate and is perpendicular to the base plate, and each blade includes a first part and a second part arranged continuously along its own length direction, wherein the outer side edge of each first part is respectively inclined from the inside to the outside of the fan blade in a direction away from the base plate, and the outer side edge of each second part is respectively parallel to the base plate, and the hole edge of the central hole of the above-mentioned guide plate is axially opposite to the junction of the first part and the second part of each blade, or opposite to the inner side end of the second part of each blade. In this way, the gas sucked into the negative pressure zone in the center of the fan blade flows outward under the guidance of the first part of each blade, and flows out along each second part under the action of centrifugal force. Therefore, the relative position of the guide plate and the fan blade is designed as above to better ensure the air intake of the fan blade, and ensure smooth air outlet of the fan blade while avoiding interference between the air intake airflow of the air inlet and the air outlet airflow of the fan blade.

[0010] Furthermore, the guide plate is convex toward the fan blade with its central axis as the center and is in the shape of a cover, and the guide plate is circumferentially arranged on the hot air baffle plate. In this way, the air inlet airflow can be completely directed to the central negative pressure area of ​​the fan blade to avoid air volume loss, and the guide plate can also be stably installed.

[0011] Furthermore, a first guide ring surface and a second guide ring surface are respectively provided on the inner surface of the guide plate, and each guide ring surface is centered on the central axis of the guide plate, wherein the first guide ring surface extends vertically, and the second guide ring surface is inclined inward from the hot air baffle to the fan blade, and the inner side edge of the first guide ring surface coincides with the inner side edge of the second guide ring surface in the circumferential direction, while the outer side edge of the first guide ring surface is circumferentially connected to the hole edge of the center hole, and the outer side edge of the second guide ring surface is circumferentially in contact with the corresponding surface of the hot air baffle. In this way, through the guidance of the first guide ring surface and the second guide ring surface, the inlet airflow of the air inlet can be better guided to the central negative pressure area of ​​the fan blade, thereby better preventing the inlet airflow of the air inlet and the outlet airflow of the fan blade from interfering with each other.

[0012] Furthermore, the outer edge of the guide plate extends vertically outward along the circumferential direction to form a mounting rim, which abuts against the hot air baffle along the circumferential direction, and the inner edge of the mounting rim coincides with the outer edge of the first guide annular surface in the circumferential direction, so that the guide plate can be more firmly covered on the hot air baffle, and the airflow can be prevented from escaping through the connection gap between the guide plate and the hot air baffle.

[0013] Furthermore, the edge of the central hole of the guide plate extends outward horizontally in the circumferential direction to form a guide ring. The guide ring can guide and comb the airflow from the air inlet so that it can directly blow to the central negative pressure area of ​​the fan blade in the horizontal direction, thereby improving the air intake efficiency of the fan blade.

[0014] Furthermore, the heating tube includes a first tube body, a second tube body and a third tube body arranged at intervals along the axial direction, wherein the radial projection of the second tube body is located on the above-mentioned fan blades, and the radial projections of the first tube body and the third tube body are at most partially located on the fan blades. The design of multiple tube bodies can improve the heating efficiency of the heating tube, thereby increasing the heating rate of the airflow in the inner pot, thereby improving the cooking efficiency. In addition, by designing the axial position of each tube body relative to the fan blade, on the basis of ensuring the heating effect on the gas, it is possible to ensure smooth air discharge from the fan blades, thereby ensuring the hot air circulation efficiency.

[0015] Furthermore, the radial projection of the first tube body is located on the fan blade, while the third tube body and the fan blade are completely staggered in the axial direction, and the distance between the third tube body and the hot air baffle is smaller than the distance between the first tube body and the hot air baffle. In this way, on the one hand, the heating efficiency of the heating tube for the gas is better guaranteed, and on the other hand, the air outlet of the fan blade can be directed toward the hot air baffle, so as to flow to the air outlet of the hot air baffle faster, thereby improving the air outlet efficiency of the hot air chamber.

[0016] Furthermore, one side wall of the inner pot has a hot air hood that bulges outward, and the hot air baffle cover is arranged on the opening of the hot air hood to form the hot air chamber, and the longitudinal section size of the hot air hood decreases from the inside to the outside relative to the inner pot, and the angles between the upper and lower side walls of the hot air hood and the horizontal plane and the angles between the left and right side walls and the vertical plane are both α, and 20°<α<50°. This can reduce the airflow resistance of the fan blade's air flow to the air outlet of the hot air baffle, thereby better ensuring the air outlet efficiency of the hot air chamber.

[0017] The technical solution adopted to further solve the above-mentioned second technical problem is: a cooking device, characterized in that it includes the hot air chamber structure for cooking equipment as described above.

[0018] The technical solution adopted to further solve the third technical problem mentioned above is: an integrated stove, characterized in that it includes the cooking device as described above.

[0019] Compared with the prior art, the utility model has the advantages that: a guide plate is arranged between the fan blades of the hot air blower and the hot air baffle, the straight line where the central axis of the guide plate is located coincides with the above-mentioned air inlet, the radius of the central hole of the guide plate is smaller than the radius of the above-mentioned fan blades, and the radius of the fan blades is less than or equal to the radius of the guide plate. In this way, the mutual interference between the air inlet airflow at the air inlet and the air outlet airflow of the fan blades can be reduced by blocking the guide plate, which is conducive to ensuring the air inlet volume at the air inlet, thereby ensuring the air circulation volume between the inner cavity of the inner tank and the hot air chamber, and ensuring the hot air circulation effect. At the same time, the air inlet speed at the air inlet can be accelerated by the guide plate, thereby increasing the hot air circulation speed, thereby improving the cooking efficiency. In addition, the radius of the guide plate is greater than or equal to the radius of the fan blades, which can prevent the air inlet airflow at the air inlet from escaping through the surroundings of the guide plate, which is conducive to further ensuring the air inlet volume of the air inlet, and at the same time, it can also avoid interfering with the air outlet of the fan blades, which is conducive to ensuring the air outlet of the hot air chamber, thereby ensuring the hot air circulation effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 This is a schematic diagram of the structure of an integrated stove in an embodiment of the utility model;

[0021] Figure 2 This is a schematic diagram of the structure of the cooking device in the embodiment of the utility model;

[0022] Figure 3 A cross-sectional view of a cooking device in an embodiment of the utility model;

[0023] Figure 4 for Figure 3 A magnified view of part A;

[0024] Figure 5 for Figure 3 A schematic diagram of the structure in another direction;

[0025] Figure 6 for Figure 5 A magnified view of part B;

[0026] Figure 7 It is a partial structural schematic diagram of a cooking device in an embodiment of the utility model;

[0027] Figure 8 It is a schematic diagram of the structure of the guide plate in the embodiment of the utility model. DETAILED DESCRIPTION

[0028] The present invention will be described in further detail below in conjunction with the accompanying drawings.

[0029] 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.

[0030] like Figure 1 As shown, an integrated stove includes a cooking device 1, a stove 3 and a range hood 2, wherein the stove 2 is arranged above the cooking device 1, and the range hood 2 is arranged behind the cooking device 1. Figures 2 to 8As shown, the cooking device 1 includes a hot air chamber structure, which includes an inner pot 10, and a hot air baffle 12 is provided on one side of the inner pot 10 to form a hot air chamber 120. In addition, a hot air blower 4 is installed on the side wall of the inner pot 10, and the fan blade 41 of the hot air blower 4 is located in the hot air chamber 120, and a heating pipe 6 is provided around the outer periphery of the fan blade 41. An air inlet 121 facing the fan blade 41 is provided in the center of the hot air baffle 12, and an air outlet 122 is provided around the air inlet 121. The air inlet 121 is circular in shape and has a radius equal to that of the fan blade 41. In the hot air chamber 120, a guide plate 5 is vertically arranged between the fan blades 41 of the hot air blower 4 and the hot air baffle 12. The guide plate 5 is in a circular ring shape, and the straight line where the central axis of the guide plate 5 is located coincides with the air inlet 121. The radius of the central hole 50 of the guide plate 5 is smaller than the radius of the fan blades 41, and the radius of the fan blades 41 is less than or equal to the radius of the guide plate 5.

[0031] As can be seen from the above, the utility model sets a guide plate 5 between the fan blade 41 of the hot air blower 4 and the hot air baffle 12. The straight line where the central axis of the guide plate 5 is located coincides with the above-mentioned air inlet 121, and the radius of the central hole 50 of the guide plate 5 is smaller than the radius of the above-mentioned fan blade 41, and the radius of the fan blade 41 is less than or equal to the radius of the guide plate 5. In this way, the mutual interference between the inlet airflow at the air inlet 121 of the hot air baffle 12 (i.e., the inlet airflow of the fan blade 41) and the outlet airflow of the fan blade 41 can be reduced by blocking the guide plate 5, which is conducive to ensuring the air intake at the air inlet 121, thereby ensuring the airflow circulation amount between the inner cavity of the inner pot 10 and the hot air chamber 120, and ensuring the hot air circulation effect. At the same time, the air intake speed at the air inlet 121 can be accelerated by the guide plate 5, thereby increasing the hot air circulation speed, thereby improving the cooking efficiency. In addition, the radius of the guide plate 5 is greater than or equal to the radius of the fan blade 41, which can prevent the incoming air flow at the air inlet 121 from escaping through the four sides of the guide plate 5, which is beneficial to further ensure the air intake of the air inlet 121, and at the same time avoid interference with the air outlet of the fan blade 41, which is beneficial to ensure the air outlet of the hot air chamber 120, and then ensure the hot air circulation effect.

[0032] Preferably, the hole edges of the central hole 50 of the guide plate 5 are axially opposite to the middle of each blade 412 of the fan blade 41 along the length direction. On the one hand, it can ensure the negative pressure suction effect of the central negative pressure area of ​​the fan blade 41 on the air inlet 121 (that is, ensure the air intake of the fan blade 41), and on the other hand, it can enhance the obstruction effect on the mutual interference between the air inlet airflow of the air inlet 121 and the air outlet airflow of the fan blade 41. Specifically, in this embodiment, the fan blade 41 includes a base plate 411 centered at the center of the circle of the fan blade 41 and the blades 412 arranged on the base plate 411 at intervals along the circumferential direction, and each blade 412 extends radially along the base plate 411 and is perpendicular to the base plate 411. In the utility model, the central negative pressure area of ​​the fan blade 41 refers to the area enclosed by the inner ends of each blade 412 on the base plate 411.

[0033] Further, if Figure 4 As shown, each blade 412 includes a first part 4121 and a second part 4122 that are continuously arranged along its own length direction, wherein the outer side edge of each first part 4121 is inclined from the inside to the outside toward the direction away from the base plate 411 relative to the fan blade 41, and the outer side edge of each second part 4122 is parallel to the base plate 411, and the hole edge of the central hole 50 of the above-mentioned guide plate 5 is axially opposite to the junction of the first part 4121 and the second part 4122 of each blade 412, or opposite to the inner end of the second part 4122 of each blade 412. In this way, the gas sucked into the negative pressure area in the center of the fan blade 41 flows outward under the guidance of the first part 4121 of each blade 412, and flows out along the second part 4122 under the action of centrifugal force. Therefore, designing the relative position of the guide plate 5 and the fan blade 41 as above can better ensure the air intake of the fan blade 41, and ensure smooth air outlet of the fan blade 41 while avoiding mutual interference between the air intake airflow of the air inlet 121 and the air outlet airflow of the fan blade 41.

[0034] Further, preferably, the guide plate 5 is convex toward the fan blade 41 with its central axis as the center and is in the shape of a cover, and the guide plate 5 is circumferentially covered on the hot air baffle 12. In this way, the airflow of the air inlet 121 can be completely guided to the central negative pressure area of ​​the fan blade 41 to avoid air volume loss, and the guide plate 5 can also be stably installed.

[0035] Furthermore, the inner surface of the guide plate 5 is provided with a first guide annular surface 51 and a second guide annular surface 52, each of which is centered on the central axis of the guide plate 5, wherein the first guide annular surface 51 extends vertically (i.e., the shape of the first guide annular surface 51 in this embodiment is cylindrical), and the second guide annular surface 52 is inclined inward from the hot air baffle 12 to the fan blade 41 (i.e., the shape of the two second guide annular surfaces 52 in this embodiment is truncated cone). In addition, the inner side edge of the first guide annular surface 51 coincides with the inner side edge of the second guide annular surface 52 along the circumferential direction, while the outer side edge of the first guide annular surface 51 is connected to the hole edge of the center hole 50 along the circumferential direction, and the outer side edge of the second guide annular surface 52 is in contact with the corresponding surface of the hot air baffle 12 along the circumferential direction. In this way, through the guidance of the first guide annular surface 51 and the second guide annular surface 52, the inlet airflow of the air inlet 121 can be better guided to the central negative pressure area of ​​the fan blade 41, thereby better preventing the inlet airflow of the air inlet 121 and the outlet airflow of the fan blade 41 from interfering with each other.

[0036] Furthermore, the outer edge of the guide plate 5 extends vertically outward along the circumferential direction to form a mounting rim 54, which abuts against the hot air baffle 12 along the circumferential direction, and the inner edge of the mounting rim 54 coincides with the outer edge of the first guide annular surface 51 along the circumferential direction. Thus, the guide plate 5 can be more firmly covered on the hot air baffle 12, and at the same time, the airflow can be prevented from escaping through the connecting gap between the guide plate 5 and the hot air baffle 12. In addition, preferably, the edge of the central hole 50 of the guide plate 5 extends horizontally outward along the circumferential direction to form a guide ring 53. The guide ring 53 can guide and comb the incoming airflow of the air inlet 121 so that it can blow directly to the central negative pressure area of ​​the fan blade 41 in the horizontal direction, thereby improving the air intake efficiency of the fan blade 41.

[0037] Further, if Figure 4As shown, the heating tube 6 includes a first tube body 61, a second tube body 62 and a third tube body 63 arranged at intervals along the axial direction, wherein the radial projection of the second tube body 62 is located on the fan blade 41, and the radial projections of the first tube body 61 and the third tube body 63 are at most partially located on the fan blade 41. The design of multiple tube bodies can improve the heating efficiency of the heating tube 6, thereby increasing the heating rate of the airflow in the inner pot 10, thereby improving the cooking efficiency. In addition, by designing the axial position of each tube body relative to the fan blade 41, on the basis of ensuring the heating effect on the gas, the fan blade 41 can be guaranteed to discharge air smoothly, thereby ensuring the hot air circulation efficiency. In this embodiment, preferably, the radial projection of the first tube body 61 is located on the fan blade 41, and the third tube body 63 is completely staggered from the fan blade 41 along the axial direction, and the spacing between the third tube body 63 and the hot air baffle 12 is smaller than the spacing between the first tube body 61 and the hot air baffle 12. This can better ensure the heating efficiency of the heating tube 6 on the gas on the one hand, and can make the air outlet of the fan blade 41 toward the hot air baffle 12 on the other hand, so as to flow to the air outlet 122 of the hot air baffle 12 more quickly, thereby improving the air outlet efficiency of the hot air chamber 120.

[0038] Furthermore, one side wall of the inner liner 10 has a hot air hood 11 that bulges outward, and the hot air baffle 12 is covered on the opening of the hot air hood 11 to form the hot air chamber 120, and the longitudinal section size of the hot air hood 11 decreases from the inside to the outside relative to the inner liner 10, and the angles between the upper and lower side walls of the hot air hood 11 and the horizontal plane and the angles between the left and right side walls and the vertical plane are α, and 20°<α<50° (α is 25° in this embodiment). Thereby, the airflow resistance of the air flow of the fan blade 41 to the air outlet 122 of the hot air baffle 12 can be reduced, thereby better ensuring the air outlet efficiency of the hot air chamber 120. Specifically, in this embodiment, the left side wall of the inner liner 10 has an opening, and the opening is covered with the hot air hood 11, and the hot air blower 4 is installed on the hot air hood 11.

Claims

1. A hot air chamber structure for a cooking device, comprising an inner pot (10), a hot air baffle (12) is provided on one side of the inner pot (10) to form a hot air chamber (120), and a hot air blower (4) is installed on the side wall of the inner pot (10), a fan blade (41) of the hot air blower (4) is located in the hot air chamber (120), and a heating pipe (6) is provided around the outer periphery of the fan blade (41), an air inlet (121) facing the fan blade (41) is provided in the center of the hot air baffle (12), and air outlets (122) are provided around the air inlet (121), the air inlet (121) is circular in shape and has a radius equal to that of the fan blade (41), and the invention is characterized in that: A guide plate (5) is vertically arranged in the hot air chamber (120) between the fan blades (41) of the hot air blower (4) and the hot air baffle (12); the guide plate (5) is in a circular ring shape, and the straight line on which the central axis of the guide plate (5) is located coincides with the air inlet (121); the radius of the central hole (50) of the guide plate (5) is smaller than the radius of the fan blades (41), and the radius of the fan blades (41) is less than or equal to the radius of the guide plate (5).

2. The hot air chamber structure for cooking equipment according to claim 1, characterized in that: The hole edges of the central hole (50) of the guide plate (5) are axially opposite to the middle parts of the blades (412) of the fan blade (41) along the length direction.

3. The hot air chamber structure for cooking equipment according to claim 2, characterized in that: The fan blade (41) comprises a base plate (411) centered at the center of the fan blade (41) and the blades (412) arranged on the base plate (411) at intervals along the circumferential direction, each blade (412) extends along the radial direction of the base plate (411) and is perpendicular to the base plate (411), and each blade (412) comprises a first part (4121) and a second part (4122) arranged continuously along its length direction. The outer sides of each first part (4121) are inclined from the inside to the outside relative to the fan blade (41) in a direction away from the base plate (411), while the outer sides of each second part (4122) are parallel to the base plate (411), and the hole edge of the central hole (50) of the guide plate (5) is axially opposite to the junction between the first part (4121) and the second part (4122) of each blade (412), or opposite to the inner end of the second part (4122) of each blade (412).

4. The hot air chamber structure for cooking equipment according to any one of claims 1 to 3, characterized in that: The guide plate (5) is convex in the direction of the fan blade (41) with its central axis as the center and is in the shape of a cover, and the guide plate (5) is circumferentially covered on the hot air baffle (12).

5. The hot air chamber structure for cooking equipment according to claim 4, characterized in that: A first guide ring surface (51) and a second guide ring surface (52) are respectively provided on the inner surface of the guide plate (5), and each guide ring surface is centered on the central axis of the guide plate (5), wherein the first guide ring surface (51) extends vertically, and the second guide ring surface (52) is inclined inward from the hot air baffle (12) to the fan blade (41), and the inner side edge of the first guide ring surface (51) coincides with the inner side edge of the second guide ring surface (52) along the circumferential direction, while the outer side edge of the first guide ring surface (51) is connected to the hole edge of the center hole (50) along the circumferential direction, and the outer side edge of the second guide ring surface (52) is in contact with the corresponding surface of the hot air baffle (12) along the circumferential direction.

6. The hot air chamber structure for cooking equipment according to claim 5, characterized in that: The outer edge of the guide plate (5) extends vertically outward along the circumferential direction to form a mounting rim (54), the mounting rim (54) abuts against the hot air baffle (12) along the circumferential direction, and the inner side edge of the mounting rim (54) coincides with the outer side edge of the first guide annular surface (51) along the circumferential direction.

7. The hot air chamber structure for cooking equipment according to claim 5, characterized in that: The hole edge of the central hole (50) of the guide plate (5) extends horizontally outward along the circumferential direction to form a guide ring (53).

8. The hot air chamber structure for cooking equipment according to any one of claims 1 to 3, characterized in that: The heating tube (6) comprises a first tube body (61), a second tube body (62) and a third tube body (63) which are arranged at intervals along the axial direction, wherein the radial projection of the second tube body (62) is located on the above-mentioned fan blade (41), and the radial projections of the first tube body (61) and the third tube body (63) are at most partially located on the fan blade (41).

9. The hot air chamber structure for cooking equipment according to claim 8, characterized in that: The radial projection portion of the first tube body (61) is located on the fan blade (41), the third tube body (63) and the fan blade (41) are completely staggered along the axial direction, and the distance between the third tube body (63) and the hot air baffle (12) is smaller than the distance between the first tube body (61) and the hot air baffle (12).

10. The hot air chamber structure for cooking equipment according to claim 1, characterized in that: A side wall of the inner container (10) has a hot air hood (11) that bulges outwards, the hot air baffle (12) is covered on the opening of the hot air hood (11) to form the hot air chamber (120), and the longitudinal section size of the hot air hood (11) decreases from the inside to the outside relative to the inner container (10), and the angles between the upper and lower side walls of the hot air hood (11) and the horizontal plane and the angles between the left and right side walls and the vertical plane are all α, and 20°<α<50°.

11. A cooking device, characterized in that: It comprises a hot air chamber structure for cooking equipment as described in any one of claims 1 to 10.

12. An integrated stove, characterized in that: Comprising the cooking device as claimed in claim 11.

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