Cooking device

Abstract

The utility model discloses a cooking device which comprises an appliance body, a heating source, a fan and a perfuming structure, and the appliance body is provided with a cooking cavity; the heating source is arranged on one side of the cooking cavity and used for heating the cooking cavity; the fan is communicated with the cooking cavity and used for driving airflow of the cooking cavity to circularly flow; the perfuming structure is arranged in the cooking cavity, a placement cavity is formed in the perfuming structure, and diffusion holes are formed in the cavity wall of the placement cavity; the aroma giving structure is provided with an air guide protruding part protruding towards the fan, and the air guide protruding part is used for guiding airflow from the bottom of the cooking cavity to the top end of the cooking cavity. According to the technical scheme, the perfuming effect is improved.

Description

Technical Field

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

[0002] Traditional cooking devices pay more attention to the taste, coloring, and low fat of food, but less attention to the aroma of food. As an improvement, some cooking devices in the related art are provided with a fumigation box, in which fumigation materials are provided, and a diffusion hole is provided on the fumigation box, and the fumigation materials diffuse the aroma from the diffusion hole. However, the traditional fumigation box only has the effect of accommodating fumigation materials to fumigate the cooking cavity, and cannot guide the hot air in the cooking cavity, resulting in poor cooking effect. Utility Model Content

[0003] The main purpose of the utility model is to provide a cooking device, aiming to improve the aroma effect.

[0004] To achieve the above-mentioned purpose, the cooking device proposed by the utility model comprises:

[0005] A utensil body, the utensil body having a cooking cavity;

[0006] A heat source is disposed on one side of the cooking cavity and is used to heat the cooking cavity;

[0007] a fan, the fan being in communication with the cooking cavity and configured to drive airflow to form an internal circulation in the cooking cavity; and

[0008] The aroma-imparting structure is arranged in the cooking cavity, the aroma-imparting structure forms a placement cavity, the cavity wall of the placement cavity is provided with a diffusion hole; the aroma-imparting structure is provided with an air guide protrusion protruding toward the fan, and the air guide protrusion is used to guide the airflow from the bottom of the cooking cavity to the top of the cooking cavity.

[0009] In one embodiment, the diffusion hole is disposed on the top wall of the fragrance imparting structure.

[0010] In one embodiment, there are at least two air guide protrusions, and at least two of the air guide protrusions are radially arranged about the center of the top wall of the fragrance imparting structure.

[0011] In one embodiment, the wind guiding protrusion is formed as a circular cover protruding toward the fan.

[0012] In one embodiment, a heat source is disposed under the circular cover.

[0013] In one embodiment, the cooking device further comprises a baking pan disposed in the cooking cavity, and at least a portion of the baking pan is disposed on a side of the aroma imparting structure away from the bottom wall of the cooking cavity.

[0014] In one embodiment, the baking tray includes a tray body and a support portion connected to the tray body, the tray body is disposed above the aroma structure and an air flow channel is formed between the tray body and the aroma structure, and the air flow channel is connected to the cooking cavity.

[0015] In one embodiment, the projection of the disc body on the top wall of the fragrance imparting structure covers the diffusion hole.

[0016] In one embodiment, the aroma-imparting structure is a cover structure, and the aroma-imparting structure is covered on the bottom wall of the cooking cavity.

[0017] In one embodiment, the aroma-imparting structure further includes an air inlet, and the air inlet connects the cooking cavity and the placement cavity.

[0018] The utility model also provides a cooking device, comprising a utensil body, wherein the utensil body has a cooking cavity;

[0019] A heat source is disposed on one side of the cooking cavity and is used to heat the cooking cavity;

[0020] a fan, the fan being in communication with the cooking cavity and configured to drive airflow to form an internal circulation in the cooking cavity; and

[0021] A fragrance imparting structure, the fragrance imparting structure is arranged in the cooking cavity, and the fragrance imparting structure comprises:

[0022] a central portion, wherein a placement cavity is formed in the central portion, and the central portion is arched in an arc shape in a direction away from the bottom of the cooking cavity to form an air guide convex portion, and a diffusion hole is arranged on the central portion; and

[0023] The connecting part is arranged around the periphery of the central part and connected to the periphery of the central part, and a through hole is arranged on the connecting part.

[0024] In one embodiment, the aroma-imparting structure further includes a side wall, and the side wall, the central portion or the connecting portion and the bottom wall of the cooking cavity enclose the placement cavity.

[0025] In one embodiment, the fragrance imparting structure further includes a side wall, and the side wall is integrally formed with the central portion or the connecting portion.

[0026] The technical solution of the utility model is to provide an appliance body with a cooking cavity, so that the user can place food in the cooking cavity for cooking. By arranging the heat source on one side of the cooking cavity, the heat source can heat the food in the cooking cavity, so that the food has a better taste. In addition, by connecting the fan with the cooking cavity to drive the airflow into the cooking cavity, the cooking efficiency is improved. By forming the aroma structure with a placement cavity, the effect of placing smoked materials in the placement cavity can be achieved. By providing a diffusion hole connected to the placement cavity on the aroma structure, the fragrance emitted by the smoked material can be diffused through the diffusion hole, so that when the aroma structure is arranged in the cooking cavity of the cooking device, the fragrance emitted by the smoked material can diffuse out of the placement cavity through the diffusion hole and then be able to give fragrance to the food in the cooking cavity, thereby improving the taste of the food and improving the cooking experience of the user. In addition, by providing an air guide protrusion on the aroma structure, the air guide protrusion is used to guide the airflow from the bottom of the cooking cavity to the top of the cooking cavity. The airflow blown downward by the fan can pass through the air guide protrusion on the aroma structure again to guide the cooking airflow upward, thereby further improving the cooking taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to more clearly illustrate the embodiments of the utility model or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the utility model. For ordinary technicians in this field, other drawings can be obtained based on the structures shown in these drawings without paying creative work.

[0028] Figure 1 It is a three-dimensional structural schematic diagram of a half-section of an embodiment of the cooking device of the utility model;

[0029] Figure 2 It is a three-dimensional structural schematic diagram of another embodiment of the cooking device of the utility model after half-section;

[0030] Figure 3 It is a cross-sectional view of another embodiment of the cooking device of the utility model;

[0031] Figure 4 for Figure 3 A top view of the middle fragrance structure;

[0032] Figure 5 for Figure 4 Sectional view of AA in the middle;

[0033] Figure 6 A top view of an embodiment of the fragrance imparting structure of the utility model;

[0034] Figure 7 for Figure 6 Cross-sectional view of BB.

[0035] Description of Figure Numbers:

[0036]

[0037]

[0038] The realization of the purpose, functional features and advantages of the utility model will be further explained in conjunction with embodiments and with reference to the accompanying drawings. DETAILED DESCRIPTION

[0039] The following will be combined with the drawings in the embodiments of the utility model to clearly and completely describe the technical solutions in the embodiments of the utility model. Obviously, the described embodiments are only part of the embodiments of the utility model, not all of the embodiments. Based on the embodiments of the utility model, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the utility model.

[0040] It should be noted that if the embodiments of the present invention involve directional indications (such as up, down, left, right, front, back...), the directional indications are only used to explain the relative position relationship, movement status, etc. between the components under a certain specific posture (as shown in the accompanying drawings). If the specific posture changes, the directional indication will also change accordingly.

[0041] In addition, if there are descriptions involving "first", "second", etc. in the embodiments of the utility model, the descriptions of "first", "second", etc. are only used for descriptive purposes and cannot be understood as indicating or suggesting their relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include at least one of the features. In addition, the technical solutions between the various embodiments can be combined with each other, but they must be based on the ability of ordinary technicians in the field to implement them. When the combination of technical solutions is contradictory or cannot be implemented, it should be deemed that such a combination of technical solutions does not exist and is not within the scope of protection required by the utility model.

[0042] The utility model provides a cooking device.

[0043] This utility model technical solution, please refer to Figures 1 to 3 ,as well as Figure 5 and Figure 7The cooking device includes a device body 200, a heat source, a fan 400 and a fragrance structure 100. The device body 200 has a cooking cavity 210, and the heat source is arranged at one side of the cooking cavity 210 to heat the cooking cavity 210; the fan 400 is connected to the cooking cavity 210 to drive the airflow to form an internal circulation in the cooking cavity 210; the fragrance structure 100 is arranged in the cooking cavity 210, and the fragrance structure 100 is formed with a placement cavity 102, and the cavity wall of the placement cavity 102 is provided with a diffusion hole 101, and the fragrance structure 100 is provided with an air guide protrusion 130 protruding toward the fan 400, and the air guide protrusion 130 is used to guide the airflow from the bottom of the cooking cavity 210 to the top of the cooking cavity 210.

[0044] Specifically, the appliance body 200 has a cooking cavity 210 for holding food. The heat source may be disposed above, below or to the side of the appliance body 200, or a heat source may be disposed above and below the appliance body 200. Further, by disposing a fan 400, the fan 400 is used to flow the heat emitted by the heat source from the side of the fan 400 toward the bottom wall of the appliance body 200, and then circulate back to the center of the fan 400, thereby facilitating heating of the food in the appliance body 200. When the heat source is disposed below the appliance body 200, the heat source may directly heat the appliance body 200, thereby improving the heating effect of the smoked material disposed in the aromatizing structure 100.

[0045] By installing the aroma structure 100 in the cooking cavity 210 of the appliance body 200, the aroma structure 100 can be used to aromatize the food in the cooking cavity 210. Specifically, the aroma structure 100 is provided with a placement cavity 102, and the placement cavity 102 is used to place the smoked material. By opening a diffusion hole 101 in the cavity wall of the placement cavity 102, the aroma of the smoked material in the placement cavity 102 can be diffused through the diffusion hole 101. It can be understood that when the aroma structure 100 is applied to a cooking device, and the diffusion hole 101 of the aroma structure 100 is connected to the cooking cavity 210 of the cooking device, the aroma of the smoked material can be diffused into the cooking cavity 210, thereby aromatizing the food in the cooking cavity 210, so as to have a better cooking effect on the food and improve the user experience. Specifically, the diffusion hole 101 can be a circular hole, a rectangular hole or a hole of other shapes, as long as the aroma of the smoked material placed in the placement cavity 102 can be diffused from the diffusion hole 101. In addition, the diffusion holes 101 may be provided with one, two or more. When the number of the diffusion holes 101 is at least two, the shapes and sizes of all the diffusion holes 101 may be set to be the same; or the shapes and / or sizes of at least two diffusion holes 101 may be set to be different. Specifically, the aroma structure may be a cover body or a box body structure, and the diffusion holes 101 may be provided at any position of the aroma structure 100, as long as the diffusion holes 101 can achieve the effect of connecting the placement cavity 102 and the cooking cavity 210.

[0046] In some embodiments, the fan 400 does not move during scenting. This solution uses the natural diffusion of expanded gas to scent, which allows the fragrance molecules to penetrate from the surface of the object to the inside, thereby achieving a better scenting effect.

[0047] By providing the air guiding protrusion 130 on the aroma structure 100, the air guiding protrusion 130 is formed into a retaining wall structure, so that when the airflow encounters the air guiding protrusion 130, the airflow moves along the side wall 120 of the air guiding protrusion 130, thereby achieving the effect of guiding the airflow. When heating food in the cooking cavity 210, when a heat source is provided above the cooking cavity 210, the heat can be blown along the side wall of the cooking cavity 210 to the bottom wall of the cooking cavity 210 by the fan 400. At this time, after the hot airflow on the bottom wall touches the air guiding protrusion 130, it can flow along the air guiding protrusion 130 toward the top of the side wall 120, so that the air guiding protrusion 130 has a good guiding effect on the hot airflow when it moves from the bottom to the top, thereby achieving the effect of heating the food above the aroma structure 100.

[0048] In some embodiments, when the diffusion hole 101 of the aroma structure 100 is in an open state and aroma is imparted to the food in the cooking cavity 210, the air guide protrusion 130 on the aroma structure 100 can also provide a guiding effect for the aroma airflow, thereby guiding the aroma airflow upward, so as to have a good aroma effect on the food above the aroma structure 100, thereby improving the cooking taste. Specifically, the side wall 120 of the air guide protrusion 130 can be an arc, or the side wall 120 of the air guide protrusion 130 can be an inclined surface, so as to achieve a better guiding effect.

[0049] The technical solution of the utility model is provided with a device body 200 having a cooking cavity 210, so that the user can place food in the cooking cavity 210 for cooking. By arranging the heat source on one side of the cooking cavity 210, the heat source can heat the food in the cooking cavity 210, so that the food has a better taste. In addition, by connecting the fan 400 with the cooking cavity 210, the air flow is driven to blow into the cooking cavity 210, thereby improving the cooking efficiency. By forming the aroma structure 100 with a placement cavity 102, the effect of placing the smoked material in the placement cavity 102 can be achieved. By providing a diffusion hole 101 connected to the placement cavity 102 on the aroma structure 100, the fragrance emitted by the smoked material can be diffused through the diffusion hole 101, so that when the aroma structure 100 is arranged in the cooking cavity 210 of the cooking device, the fragrance emitted by the smoked material can be diffused out of the placement cavity 102 through the diffusion hole 101 to give fragrance to the food in the cooking cavity 210, thereby improving the taste of the food and improving the cooking experience of the user. In addition, by providing an air guide protrusion 130 on the aroma structure 100, the air guide protrusion 130 is used to guide the airflow from the bottom of the cooking cavity 210 to the top of the cooking cavity 210, so that the airflow blown downward by the fan 400 can pass through the air guide protrusion 130 on the aroma structure again and be guided upward, thereby further improving the cooking taste.

[0050] In addition, the air-guiding protrusion 130 can also guide the aroma-infusing airflow, so that more aroma-infusing airflow flows to the food, thereby improving the aroma-infusing effect and making the food have a good aroma-infusing taste.

[0051] In an example, please refer to Figures 1 to 3 The diffusion hole 101 is disposed on the top wall 110 of the fragrance imparting structure 100 .

[0052] By arranging the diffusion hole 101 on the top wall 110, when the aroma structure 100 is applied to a cooking device, if a baking tray 500 is provided in the cooking device, the projection of the middle of the baking tray 500 on the top wall 110 can cover the diffusion hole 101, so that the grease, water, etc. dripping from the food on the baking tray 500 will not flow into the placement cavity 102 of the aroma structure 100 through the diffusion hole 101, thereby ensuring the cleanliness of the placement cavity 102 and avoiding the risk of interfering with the aroma of the smoked material in the placement cavity 102. In addition, by opening the diffusion hole 101 on the top wall 110 of the aroma structure 100, most of the aroma airflow emitted from the aroma structure 100 can move upward, so that a good aroma effect can be achieved on the food above the aroma structure 100, so that the food has a good cooking taste.

[0053] Furthermore, if Figure 7 As shown, in one example, the top wall 110 is arched in an arc shape in a direction away from the escape opening 103 .

[0054] Such a configuration, on the one hand, allows the grease and water dripping from the food on the top wall 110 to slide down along the edge of the top wall 110, thereby achieving the effect of guiding the grease and water to the outside of the aroma structure 100. On the other hand, such a configuration also allows a smooth transition from the middle of the top wall 110 to the edge of the top wall 110, avoiding the risk of grease and water remaining in dead corners. In addition, by arching the top wall 110 to form an arc, the molding process of the top wall 110 is made simpler.

[0055] Furthermore, if Figure 4 As shown, there are at least two air guiding protrusions 130 , and the at least two air guiding protrusions 130 are radially arranged about the center of the top wall 110 of the fragrance imparting structure 100 .

[0056] By arranging at least two air guiding protrusions 130 in a radial shape, hot air flows in all directions can be guided to the top of the aroma structure 100 through the air guiding protrusions 130, thereby facilitating heating of food located above the aroma structure 100.

[0057] Specifically, two, three, four or more wind guide protrusions 130 may be provided. Taking the case where four wind guide protrusions 130 are provided as an example, if the top wall 110 is rectangular, one end of the wind guide protrusion 130 is close to the center of the top wall 110, and the other end extends toward the corner of the rectangle. The four wind guide protrusions 130 extend toward different angles of the rectangle, respectively, thereby achieving the effect that the four wind guide protrusions 130 are radially arranged about the center of the top wall 110.

[0058] In some embodiments, the wind guide protrusion 130 is formed as a circular cover protruding toward the fan 400. Here, the space formed by the circular cover and the body can accommodate the fragrance material, and at the same time, the cover can play a role in guiding the air upward.

[0059] In some embodiments, a heat source is disposed under the circular cover, where the heat source can heat the aromatizing substance and assist in heating the food to be cooked, thereby improving the cooking and aromatizing efficiency.

[0060] In one example, the cooking device further includes a baking tray 500 disposed in the cooking cavity 210 , and at least a portion of the baking tray 500 is disposed on a side of the aroma imparting structure away from the bottom wall of the cooking cavity 210 .

[0061] By providing a baking tray 500, and at least a portion of the baking tray 500 is disposed on the side of the bottom wall of the aroma structure away from the cooking cavity 210, the aroma structure 100 can also be used to support the baking tray 500. It is understandable that at least a portion of the baking tray 500 can be in contact with the top of the aroma structure 100, or a gap can be provided. When at least a portion of the baking tray 500 is in contact with the top of the aroma structure 100, in order to simultaneously realize the process of baking food and aromatizing food, the diffusion hole 101 can be opened on the side of the aroma structure 100, thereby preventing the baking tray 500 from blocking the diffusion hole 101. Of course, when it is necessary to simultaneously realize the processes of baking food and scenting food, the diffusion hole 101 can also be opened at the top of the scenting structure 100, so that when food needs to be baked, the food can be placed on the baking tray 500, and when only the food needs to be scented, the baking tray 500 can be removed, and a shelf can be set in the cooking cavity 210 and the food can be placed on the shelf. There is a gap between the surface of the shelf for placing food and the top of the scenting structure 100, so as to ensure that the aroma of the smoked material can be dissipated from the diffusion hole 101 on the top.

[0062] When the baking tray 500 is not in contact with the top of the fragrance structure 100 , the diffusion holes 101 may be provided on both the top and the side of the fragrance structure 100 , or the diffusion holes 101 may be provided only on the top of the fragrance structure 100 , or the diffusion holes 101 may be provided only on the side of the fragrance structure 100 .

[0063] Furthermore, the baking tray 500 includes a tray body 510 and a support portion 520 connected to the tray body 510 . The tray body 510 is disposed above the aroma structure 100 and an air flow channel 10 is formed between the tray body 510 and the aroma structure 100 . The air flow channel 10 is connected to the cooking cavity 210 .

[0064] When the diffusion hole 101 is arranged on the top wall 110 of the aroma structure 100, the plate body 510 of the baking tray 500 is arranged above the aroma structure 100 and an air flow channel 10 is formed between the plate body 510 and the aroma structure 100, so that the aroma emitted by the smoked material in the aroma structure 100 can be emitted into the air flow channel 10 through the diffusion hole 101, and the baking tray 500 is prevented from blocking the diffusion hole 101. Furthermore, by connecting the air flow channel 10 to the cooking cavity 210, the aroma of the smoked material diffused into the air flow channel 10 can be further diffused into the entire cooking cavity 210, thereby achieving the effect of effectively aromatizing the food in the cooking cavity 210. With such a configuration, the food can be cooked and aromatized at the same time.

[0065] Specifically, the support portion 520 of the baking tray 500 can be placed on the aroma structure 100, and the support portion 520 is formed with an air flow channel 10, which communicates with the cooking cavity 210 and the diffusion hole 101. Alternatively, the support portion 520 of the baking tray 500 can be placed on the bottom wall of the cooking cavity 210, the height of the support portion 520 is higher than the height of the aroma structure 100, and the support portion 520 is formed with an air flow channel 10 that communicates with both the cooking cavity 210 and the diffusion hole 101. Alternatively, the support portion 520 of the baking tray 500 is a support rod, and a plurality of support rods are provided, and the plurality of support rods are arranged at intervals. In this way, the fragrance emitted by the diffusion hole 101 can be further diffused into the cooking cavity 210 through the gap between two adjacent support rods.

[0066] Furthermore, the projection of the disc body 510 on the top wall 110 of the fragrance imparting structure 100 covers the diffusion hole 101 .

[0067] This arrangement can reduce the risk of grease or moisture from the food on the plate body 510 dripping into the diffusion hole 101, making it difficult for the smoked material in the aroma structure 100 to be contaminated, and the aroma emitted by the smoked material is purer, thereby improving the user's cooking experience.

[0068] Furthermore, the aroma-imparting structure 100 is a cover structure, and the aroma-imparting structure 100 is covered on the bottom wall of the cooking cavity 210 .

[0069] By setting the aroma structure 100 as a cover structure and covering the bottom wall of the cooking cavity 210, the material used for the aroma structure 100 is less, thereby reducing the material cost. In addition, such a setting allows the aroma structure 100 to form an opening 103 near the bottom of the cooking cavity 210, so that when a heat source is provided at the bottom of the cooking cavity 210, the heat of the heat source can enter the aroma structure 100 more quickly, thereby improving the efficiency of heating the smoking material.

[0070] Furthermore, the aroma-imparting structure 100 also includes an air inlet, which is connected to the cooking cavity 210 and the placement cavity 102 .

[0071] By opening an air inlet on the aroma structure 100, and the air inlet is connected to the cooking cavity 210 and the placement cavity 102, during the process of heating food, the hot air in the cooking cavity 210 can also enter the aroma structure through the inlet to heat the smoked material, and then flow back to the cooking cavity 210 from the diffusion hole 101 of the aroma structure 100 to enhance the aroma effect on the food.

[0072] The utility model also provides a cooking device, please refer to Figure 6 and Figure 7 The cooking device includes a device body 200, a heat source, a fan 400 and a fragrance structure 100. The device body 200 has a cooking cavity 210, and the heat source is arranged at one side of the cooking cavity 210 to heat the cooking cavity 210; the fan 400 is connected to the cooking cavity 210 to drive the airflow to form an internal circulation in the cooking cavity 210; the fragrance structure 100 includes a central part 111 and a connecting part 112, a placement cavity 102 is formed in the central part 111, and the central part 111 is arched in an arc shape in a direction away from the bottom of the cooking cavity 210 to form an air guide protrusion 130, and a diffusion hole 101 is arranged on the central part 111; the connecting part 112 is arranged around the periphery of the central part 111 and connected to the periphery of the central part 111.

[0073] Specifically, the appliance body 200 has a cooking cavity 210 for holding food. The heat source may be disposed above, below or to the side of the appliance body 200, or a heat source may be disposed above and below the appliance body 200. Further, by providing a fan 400, the fan 400 is used to flow the heat emitted by the heat source from the side of the fan 400 toward the bottom wall of the appliance body 200, and then circulate back to the center of the fan 400, thereby facilitating heating of the food in the appliance body 200. When the heat source is disposed below the appliance body 200, the heat source may directly heat the appliance body 200, thereby improving the heating effect of the smoked material disposed in the aroma structure 100. In some embodiments, the fan 400 does not move during aroma. This solution uses the natural diffusion of the expanding gas to perform aroma, so that the aroma molecules can penetrate from the surface of the object to the inside, so as to achieve a better aroma effect.

[0074] By installing the aroma structure 100 in the cooking cavity 210 of the appliance body 200, the aroma structure 100 can be used to aromatize the food in the cooking cavity 210. Specifically, the aroma structure 100 includes a central portion 111, and by forming a placement cavity 102 in the central portion 111, the smoked material can be placed in the central portion 111. In addition, by arching the central portion 111 in the direction away from the bottom of the cooking cavity 210 to form an arc, the central portion 111 with the arc setting can guide the airflow to flow from the bottom wall of the cooking cavity 210 to the top, thereby forming a diversion effect, that is, forming the above-mentioned air guide protrusion 130. In this way, after the grease or moisture of the food above the aroma structure 100 drips onto the central portion 111, the central portion 111 can guide the grease and moisture to a place outside the central portion 111, so as to prevent the grease and moisture from entering the placement cavity 102 through the diffusion hole 101 set in the central portion 111 and contaminating the smoked material. By setting the diffusion hole 101 on the central part 111, the fragrance of the smoked material in the placement cavity 102 can be diffused through the diffusion hole 101. It can be understood that when the aroma structure 100 is applied to a cooking device, and the diffusion hole 101 of the aroma structure 100 is connected to the cooking cavity 210 of the cooking device, the fragrance of the smoked material can be diffused into the cooking cavity 210, thereby aromatizing the food in the cooking cavity 210, so as to have a better cooking effect on the food and improve the user experience. Specifically, the diffusion hole 101 can be a circular hole, a rectangular hole or a hole of other shapes, as long as the fragrance of the smoked material placed in the placement cavity 102 can be diffused from the diffusion hole 101. In addition, the diffusion hole 101 can be set to one, two or more. When the number of the diffusion holes 101 is at least two, the shape and size of all the diffusion holes 101 can be set to be the same; or the shape and / or size of at least two diffusion holes 101 can be set to be different.

[0075] By arranging the connecting portion 112 around the periphery of the central portion 111 and connecting it to the periphery of the top wall 110, the area of ​​the top wall 110 is increased, which facilitates using the top wall 110 as a baking tray 500 to bake food, so that the aromatizing structure 100 can not only be used as a container for placing smoking materials, but also can be used as a baking tray 500, thereby realizing the multifunctional effect of the aromatizing structure 100.

[0076] In some embodiments, the aroma-imparting structure 100 further includes a side wall 120 , which is combined with the central portion 111 or the connecting portion 112 and the bottom wall of the cooking cavity 210 to form a placement cavity 102 .

[0077] In some embodiments, the side walls, the central portion 111 or the connecting portion 112 and the bottom wall of the cooking cavity 210 are sealed to form a placement cavity 102. In this case, the aroma gas naturally diffuses into the cooking cavity 210, which is beneficial to the sedimentation of the aroma substances.

[0078] In some embodiments, the side walls and the central portion 111 or the connecting portion 112 and the bottom wall of the cooking cavity 210 are non-sealed to form a placement cavity 102. In this case, at least a portion of the cooking hot air brings the aroma gas into the cooking cavity 210, which is beneficial for the aroma substances to cover and penetrate the food.

[0079] In some embodiments, the fragrance imparting structure 100 further includes a side wall 120 , which is integrally formed with the central portion 111 or the connecting portion 112 , and has a simple structure and is easy to install.

[0080] Based on the solution that the top wall 110 includes the connecting portion 112, further, as Figure 6 As shown, the connecting portion 112 is provided with a plurality of through holes 112 a.

[0081] By opening a plurality of through holes 112a on the connecting portion 112, when the top wall 110 is used as a baking tray 500, the food placed on the baking tray 500 can be better heated through the through holes 112a, and the grease or moisture on the food can flow away through the through holes 112a.

[0082] Based on the solution that the aroma structure 100 includes the connecting portion 112, further, as Figure 7 As shown, the connecting portion 112 is further connected to a supporting leg 113 , and the supporting leg 113 is used to support the connecting portion 112 .

[0083] By providing the support legs 113 , the support legs 113 can support the connection portion 112 , thereby improving the support strength of the connection portion 112 .

[0084] Specifically, there may be one, two or more legs 113. Two legs 113 may be symmetrically arranged about the center line of the central portion 111, or a plurality of legs 113 may be arranged in a circular array.

[0085] In some embodiments, Figure 3 As shown, the cooking device includes a first heat source 310 , which is disposed below the fan 400 and above the cooking cavity 210 .

[0086] By arranging the first heat source 310 below the fan 400 and above the cooking cavity 210, the heat emitted by the first heat source 310 can be blown downward into the cooking cavity 210 through the fan 400, thereby heating and cooking the food in the cooking cavity 210.

[0087] In some embodiments, please refer to Figures 1 to 3The cooking device also includes a plurality of second heat sources 320 , at least one of which is disposed on the bottom wall of the cooking cavity 210 and is located on a side away from the aroma-imparting structure 100 .

[0088] By arranging at least one second heat source 320 on the side of the bottom wall of the cooking cavity 210 away from the aroma structure 100, the aroma structure 100 is brought closer to the second heat source 320, and at least one second heat source 320 can directly radiate heat to the placement cavity 102 of the aroma structure 100 through the bottom wall of the cooking cavity 210, thereby achieving a good heating and baking effect on the smoked materials in the aroma structure 100, so that the smoked materials can emit a stronger aroma, and the aroma efficiency of the smoked materials is improved, and can assist in heating the food to be cooked, thereby improving the cooking efficiency.

[0089] The above description is only a preferred embodiment of the present invention, and does not limit the patent scope of the present invention. All equivalent structural changes made by using the contents of the present invention specification and drawings under the inventive concept of the present invention, or directly / indirectly applied in other related technical fields are included in the patent protection scope of the present invention.

Claims

1. A cooking device, characterized in that: include: A utensil body, the utensil body having a cooking cavity; A heat source is disposed on one side of the cooking cavity and is used to heat the cooking cavity; a fan, the fan being in communication with the cooking cavity and configured to drive airflow to form an internal circulation in the cooking cavity; as well as A fragrance imparting structure, the fragrance imparting structure is arranged in the cooking cavity, the fragrance imparting structure forms a placement cavity, and a cavity wall of the placement cavity is provided with a diffusion hole; The aroma-imparting structure is provided with an air-guiding protrusion protruding toward the fan, and the air-guiding protrusion is used to guide the airflow from the bottom of the cooking cavity to the top of the cooking cavity.

2. The cooking device according to claim 1, characterized in that: The diffusion hole is arranged on the top wall of the fragrance imparting structure.

3. The cooking device according to claim 1, characterized in that: There are at least two air-guiding protrusions, and at least two of the air-guiding protrusions are radially arranged about the center of the top wall of the fragrance-imparting structure.

4. The cooking device according to claim 1, characterized in that: The wind guiding protrusion is formed as a circular cover protruding toward the fan.

5. The cooking device according to claim 4, characterized in that: A heat source is arranged below the circular cover.

6. The cooking device according to any one of claims 1 to 5, characterized in that: The cooking device further comprises a baking pan arranged in the cooking cavity, and at least a portion of the baking pan is arranged on a side of the aroma imparting structure away from the bottom wall of the cooking cavity.

7. The cooking device according to claim 6, characterized in that: The baking pan comprises a pan body and a supporting portion connected to the pan body. The pan body is arranged above the aroma structure and an air flow channel is formed between the pan body and the aroma structure. The air flow channel is connected to the cooking cavity.

8. The cooking device according to claim 7, characterized in that: The projection of the disc body on the top wall of the fragrance imparting structure covers the diffusion hole.

9. The cooking device according to claim 1, characterized in that: The aroma-imparting structure is a cover structure, and the aroma-imparting structure is covered on the bottom wall of the cooking cavity.

10. The cooking device according to claim 1, characterized in that: The aroma-imparting structure further comprises an air inlet, and the air inlet is connected with the cooking cavity and the placement cavity.

11. A cooking device, characterized in that: include: A utensil body, the utensil body having a cooking cavity; A heat source is disposed on one side of the cooking cavity and is used to heat the cooking cavity; a fan, the fan being in communication with the cooking cavity and configured to drive airflow to form an internal circulation in the cooking cavity; as well as A fragrance imparting structure, the fragrance imparting structure is arranged in the cooking cavity, the fragrance imparting structure comprises: a central portion, a placement cavity is formed in the central portion, and the central portion is arched in an arc shape in a direction away from the bottom of the cooking cavity to form an air guide convex portion, and a diffusion hole is arranged on the central portion; and The connecting part is arranged around the periphery of the central part and connected to the periphery of the central part, and a through hole is arranged on the connecting part.

12. The cooking device according to claim 11, characterized in that The aroma-imparting structure further includes a side wall, and the side wall, the central portion or the connecting portion and the bottom wall of the cooking cavity are combined to form the placement cavity.

13. The cooking device according to claim 11, characterized in that The fragrance imparting structure further comprises a side wall, and the side wall is integrally formed with the central portion or the connecting portion.

Images