Cooking equipment

Abstract

The cooking equipment comprises an upper cover and a machine body which are matched, fan blades and a motor for driving the fan blades to rotate are installed on the upper cover, a flow guide cover, a reflection cover and a temperature sensor are arranged in the upper cover, the inner wall of the flow guide cover and the outer wall of the reflection cover are matched to form an air guide channel, and the fan blades are located between the flow guide cover and the reflection cover. The motor and the temperature sensor are electrically connected with the electric control assembly, a heat source, a heat gathering cover and a cooking utensil are arranged in the machine body, openings are formed in the two ends of the heat gathering cover, the cooking utensil is located above the heat gathering cover, and the heat source is located below the heat gathering cover. A hot air space is arranged between the cooking utensil and the heat gathering cover, and when the reflecting cover is buckled on the cooking utensil, the air guide channel is communicated with the hot air space. The temperature sensor detects the temperature of the cooked food, the higher the rotating speed of the fan blades is, the more the heat generated by the heat source is, the higher the cooking temperature is, otherwise, the lower the temperature is, and accurate control over the cooking temperature is achieved.

Description

Technical Field

[0001] The utility model relates to the technical field of ovens, and particularly relates to a cooking device. Background Art

[0002] An oven is a device that forms hot air to bake and cook food. Traditional ovens use wood, coal, or natural gas for combustion heating. Such ovens often have problems of uneven heat distribution and inability to control the temperature inside the oven, resulting in uneven heating of food. In addition, the baking temperature of traditional ovens is relatively low, the fat in meat does not fully melt or evaporate, resulting in a low degreasing rate, and the cooked food has a high fat content, which is not conducive to good health. Content of the Utility Model

[0003] The utility model provides a cooking device for the existing technical problems.

[0004] The technical solution of the utility model to solve the above technical problems is as follows: A cooking device includes a cooperating upper cover and a body. A fan blade and a motor for driving the fan blade to rotate are installed on the upper cover. A flow guide cover, a reflection cover, and a temperature sensor are arranged inside the upper cover. A wind guide channel is formed by the cooperation of the inner wall of the flow guide cover and the outer wall of the reflection cover. The fan blade is located between the flow guide cover and the reflection cover. The reflection cover is provided with a return air port corresponding to the fan blade. The motor and the temperature sensor are respectively electrically connected to an electronic control component. A heat source, a heat accumulation cover, and a cooking utensil are arranged inside the body. Both ends of the heat accumulation cover are provided with openings. The cooking utensil is located above the heat accumulation cover, and the heat source is located below the heat accumulation cover. A hot air space is arranged between the cooking utensil and the heat accumulation cover. When the reflection cover is buckled on the cooking utensil, the wind guide channel is communicated with the hot air space.

[0005] The beneficial effects of the present utility model are as follows: The heat generated by the heat source rises to the heat collecting cover. After the hot air flow is aggregated by the heat collecting cover, it continues to flow upward. When passing through the cooking appliance, the hot air flow heats the food on the cooking appliance, ensuring the cooking taste of the food. The temperature inside the reflection cover is detected by the temperature sensor. When the temperature is too low, the electronic control component controls the motor to drive the fan blade to rotate. The fan blade rotates to push the air to flow downward along the air guiding channel into the hot air space. When the air flow blows to the heat collecting cover, the flow direction changes. The air flow flows along the heat collecting cover towards the cooking appliance and takes away the heat accumulated on the heat collecting cover. The air flow heats the food on the cooking appliance and takes away the moisture and oil fume on the food surface, then returns to the air return port and enters a new hot air cycle, ensuring the uniformity of food heating, improving the cooking taste of the food, and the hot air can roast out the oil contained in the food, reducing the oil content in the food. By detecting the temperature of the cooked food with the temperature sensor, the rotation speed of the fan blade is controlled. The faster the rotation speed of the fan blade, the more heat is generated by the heat source, and the higher the cooking temperature. Conversely, the lower the temperature, thus achieving precise control of the cooking temperature, realizing controllable cooking, and avoiding the situation of low fat removal rate of food due to too low temperature.

[0006] Based on the above technical solutions, the present utility model can further make the following improvements to the above technical solutions:

[0007] Further, the upper cover and the fuselage are integrally in the shape of a hot air balloon.

[0008] The beneficial effect of adopting the above further technical solution is that the hot air balloon shape has good heat conductivity, making the heat distribution more uniform, further improving the uniformity of food heating, and improving the cooking taste.

[0009] Further, both the air guiding cover and the reflection cover are hemispherical with the opening facing downward.

[0010] The beneficial effect of adopting the above further technical solution is that the hemispherical structure can concentrate the heat, reduce the heat dissipation to the surroundings, making it easier for the heat to accumulate on the food to be heated, and improving the cooking efficiency.

[0011] Further, the heat collecting cover gradually becomes smaller from bottom to top.

[0012] The beneficial effect of adopting the above further technical solution is that it can guide the heat flow to flow upward more concentratedly, the heat is not easily dissipated, the heat can be utilized more efficiently, the heat waste is reduced, and the heating efficiency of the food is improved.

[0013] Further, the outer edge of the heat collecting cover is bent upward to form an arc-shaped air guiding groove, and the arc-shaped air guiding groove is arranged in a ring shape.

[0014] The beneficial effect of adopting the above further technical solution is that the arc-shaped air guide groove guides the air flowing out of the air guide channel, reduces air diffusion, enables the air flow to flow along the heat collecting cover towards the cooking appliance, improves the heating effect of the food, and improves the cooking efficiency.

[0015] Further, an oil leakage hole is provided on the arc-shaped air guide groove, and an oil receiving box is provided below the oil leakage hole, and the oil receiving box is installed on the body.

[0016] The beneficial effect of adopting the above further technical solution is that the oil droplets generated by cooking food drip into the oil receiving box through the oil leakage hole, which is convenient for cleaning and reduces the accumulation of oil stains in the oven.

[0017] Further, a trigger rod is provided on the upper cover, a corresponding micro switch is provided on the body, and the micro switch is electrically connected to the electric control component.

[0018] The beneficial effect of adopting the above further technical solution is that by the cooperation of the trigger rod and the micro switch, it is detected whether the upper cover is buckled on the body, so as to control the working state of the oven and improve the convenience of use.

[0019] Further, a support plate for supporting the cooking appliance is provided inside the body, a plurality of through holes are provided on the support plate, and the air guide channel is connected to the hot air space through the through holes.

[0020] The beneficial effect of adopting the above further technical solution is that it can not only meet the support requirement of the cooking appliance, but also realize the air guiding function and improve the effect of hot air circulation.

[0021] Further, the temperature sensor is an NTC thermistor sensor, and the temperature sensor is installed on the reflection cover.

[0022] The beneficial effect of adopting the above further technical solution is that the NTC thermistor sensor is very sensitive to temperature changes, can quickly respond to temperature changes, ensure the accuracy of the detection result, and has a low cost.

[0023] Further, the cooking appliance is a baking tray or a baking net.

[0024] The beneficial effect of adopting the above further technical solution is that the baking tray or the baking net is selected according to different foods to meet the cooking requirements of different foods and improve the convenience of use. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 is a schematic structural diagram of Embodiment 1 of the present utility model;

[0026] Figure 2 is a schematic structural diagram of Embodiment 2 of the present utility model.

[0027] Reference numerals: 1, upper cover; 2, fuselage; 3, support member; 4, air inlet; 5, heat source; 6, flow guide cover; 7, reflection cover; 8, heat accumulation cover; 9, oil leakage hole; 10, oil receiving box; 11, motor; 12, fan blade; 13, air outlet; 14, temperature sensor; 15, cooking appliance; 16, electronic control assembly; 17, burner; 18, handle; 19, support leg; 20, support plate; 21, air guide channel. Detailed implementation mode

[0028] The principles and features of the present utility model will be described below in conjunction with the accompanying drawings. The examples given are only used to explain the present utility model and are not intended to limit the scope of the present utility model.

[0029] Embodiment 1

[0030] As Figure 1 shown, the present utility model discloses a cooking device, including a cooperating upper cover 1 and a fuselage 2. The upper cover 1 is hinged to the fuselage 2. A handle 18 is provided on the outer side of the upper cover 1 for convenient opening and closing, and taking and placing the upper cover 1. A fan blade 12 and a motor 11 for driving the fan blade 12 to rotate are installed on the upper cover 1. A flow guide cover 6, a reflection cover 7 and a temperature sensor 14 are provided inside the upper cover 1. The output shaft of the motor 11 passes through the flow guide cover 6 and is connected to the fan blade 12. The flow guide cover 6 can reduce the heat transfer to the motor 11, lower the temperature of the motor 11, and ensure the service life of the motor 11. A wind guide channel 21 is formed by the cooperation of the inner wall of the flow guide cover 6 and the outer wall of the reflection cover 7. The fan blade 12 is located between the flow guide cover 6 and the reflection cover 7. A return air port is provided on the reflection cover 7, and the position and size of the return air port correspond to those of the fan blade 12. The return air port is located directly below the fan blade 12. The motor 11 and the temperature sensor 14 are respectively electrically connected to the electronic control assembly 16. A plurality of support legs 19 are installed at the lower end of the fuselage 2. A heat source 5, a heat accumulation cover 8 and a cooking appliance 15 are provided inside the fuselage 2. Both ends of the heat accumulation cover 8 are provided with openings. The cooking appliance 15 is located above the heat accumulation cover 8. The heat source 5 is located below the heat accumulation cover 8. A hot air space is provided between the cooking appliance 15 and the heat accumulation cover 8. When the reflection cover 7 is buckled on the cooking appliance 15, the wind guide channel 21 is communicated with the hot air space.

[0031] In this embodiment, the heat source 5 is a non-gas heat source. For example, the heat source 5 can be an electric heating tube, charcoal, coal, etc. A support member 3 for supporting the heat source 5 is installed inside the fuselage 2, so that the heat source 5 is located below the heat accumulation cover 8 to reduce heat loss.

[0032] When the heat source 5 is a non-gas fuel such as charcoal or coal, the air inlet 4 on the fuselage 2 below the heat source 5 is used to provide oxygen to maintain and improve the combustion effect of the heat source 5 and improve the cooking efficiency.

[0033] When the heat source 5 is an electric heating tube, there is no need to set an air inlet under the fuselage (not shown in the figure).

[0034] Optionally, the upper cover 1 and the body 2 are two independent components, and the upper cover 1 can be snapped onto the body 2 for easy cleaning and storage.

[0035] Furthermore, an air outlet 13 is provided at the upper end of the upper cover 1, and the air outlet 13 is connected to the air guide channel 21. The fan blades 12 discharge part of the moisture, oil smoke and excess hot air out of the oven through the air outlet 13, which helps the circulation of air inside the oven and makes the heat distribution more uniform, thereby improving the cooking effect and avoiding excessive pressure in the oven to ensure safety of use.

[0036] The upper cover 1 and the fuselage 2 are shaped like a hot air balloon as a whole, so as to more effectively retain internal heat, reduce heat loss, and improve thermal insulation performance.

[0037] The deflector 6 and the reflector 7 are both hemispherical with openings downward. Further, the deflector 6 and the reflector 7 are concentrically arranged to increase the wind guiding effect and reduce the processing difficulty.

[0038] Optionally, the air guide cover 6 and the reflector cover 7 may also be in a trumpet shape or a polygonal shape with openings downward, and the two may cooperate to form the air guide channel 21. When the hot air flows through the air guide channel 21, the heat may be transferred to the space formed by the reflector cover 7 and the cooking utensil 15 through the reflector cover 7.

[0039] The heat collecting cover 8 gradually becomes smaller from bottom to top. That is, the cross-sectional area of ​​the lower opening of the heat collecting cover 8 is larger than the cross-sectional area of ​​the upper opening. The heat collecting cover 8 is in the shape of a bamboo hat or a trumpet, which has a better heat collection effect, reduces heat loss, and improves cooking efficiency.

[0040] The outer edge of the heat collecting cover 8 is bent upward to form an arc-shaped air guide groove, which is arranged in a ring shape. The arc-shaped air guide groove is arranged along the circumference of the heat collecting cover 8 to ensure a uniform air guide effect for the air flowing out of the air guide channel 21, thereby improving the uniformity of heating of the food. When in use, the shape of the heat collecting cover 8 is matched to place the food on the cooking utensil 15 and in the area corresponding to the outer side of the top opening of the heat collecting cover 8. The shape of the heat collecting cover 8 can gather the hot air flow on the one hand, and guide the grease and moisture flowing down from the cooking utensil 15 on the other hand.

[0041] Furthermore, a supporting edge is provided on the outer side of the arc-shaped air guide groove, and the heat collecting cover 8 is installed in the fuselage 2 through the supporting edge to ensure the stability of the installation.

[0042] An oil leakage hole 9 is provided on the arc-shaped air guide groove, and an oil receiving box 10 is provided below the oil leakage hole 9. The oil receiving box 10 is installed on the fuselage 2. Specifically, the oil receiving box 10 is detachably installed on the fuselage 2 through a support member 3, facilitating timely cleaning of oil stains.

[0043] A trigger rod is provided on the upper cover 1, and a corresponding microswitch is provided on the fuselage 2. The microswitch is electrically connected to the electronic control component 16. When the upper cover 1 is buckled on the fuselage 2, the trigger rod triggers the microswitch to act. The user sets a temperature value through the temperature option displayed on the display screen on the fuselage 2 or manually. The temperature sensor 14 detects the temperature inside the upper cover 1. When the temperature is too low, the electronic control component 16 controls the motor 11 to increase the rotation speed, the rotating speed of the fan blade 12 increases, the air volume output from the air outlet 13 increases, and more air enters from the bottom, enabling the fuel to burn more fully (for the electric heating tube, the air flow circulates faster), thereby raising the temperature of the oven. Conversely, when the temperature sensor 14 detects that the temperature is too high, the electronic control component 16 controls the motor 11 to reduce the speed, reducing the air volume output from the air outlet 13, reducing the air intake from the bottom, and causing the fuel to burn with insufficient oxygen, thereby lowering the temperature inside the oven. By the above method, the temperature inside the oven is maintained within a certain temperature range, achieving precise temperature control without manual operation and improving the convenience of use.

[0044] In the embodiment, the temperature sensor 14 is an NTC thermistor sensor. The temperature sensor 14 is installed on the reflector 7, which can more accurately detect the temperature when heating food and ensure the temperature control effect.

[0045] Optionally, when the upper cover 1 is opened, the working mode is the same as that of a traditional oven. At this time, the temperature sensor 14 and the electronic control component 16 do not work, thus meeting the usage requirements of different scenarios.

[0046] A support plate 20 for supporting the cooking utensil 15 is provided inside the fuselage 2. The cooking utensil 15 is a baking tray or a baking net. A plurality of through holes are provided on the support plate 20. The air guide channel 21 is connected to the hot air space through the through holes. The plurality of through holes are evenly arranged circumferentially to ensure the ventilation effect. When baking foods that need to drain oil, such as meat skewers or chicken wings, a baking net can be used. When baking foods that do not need to drain oil, such as bread or pizza, a baking tray can be used, meeting the baking requirements of different foods and improving the convenience of use.

[0047] Furthermore, a concave support platform is provided on the inner side of the support plate 20. The cooking utensil 15 is placed on the support platform, making the overall structure more compact and improving the cooking effect.

[0048] Embodiment 2

[0049] As Figure 2 shown, the difference from Embodiment 1 is the type of heat source 5.

[0050] In this embodiment, the heat source 5 is of the gas type. Inside the fuselage 2, there are a burner 17, an igniter, and a flameout protection device. The burner 17 is connected to the gas source through a gas valve.

[0051] This embodiment can achieve three ways of full-automatic temperature control, semi-automatic temperature control, and manual temperature control, specifically as follows:

[0052] 1. Full-automatic temperature control: When the temperature is too high, the electronic control component 16 reduces the gas delivery volume, or / and controls the motor 11 to reduce its rotational speed. The amount of gas supplied for combustion by the gas source decreases, the generated heat decreases, and the temperature of the furnace core decreases. When the temperature is too low, the electronic control component 16 increases the gas delivery volume, or / and controls the motor 11 to increase its rotational speed. The amount of gas supplied for combustion increases, the heat generation increases, and the temperature of the furnace core rises. By the above methods, the temperature of the furnace core is maintained within a certain temperature range, achieving full-automatic temperature control without manual operation, improving the convenience of use, and ensuring the cooking taste of food.

[0053] 2. Semi-automatic temperature control: According to the real-time temperature inside the oven displayed on the display screen, the user manually adjusts the flow rate of the gas valve to automatically match the corresponding rotational speed of the motor 11 to achieve semi-automatic temperature control;

[0054] 3. Manual temperature control: According to the real-time temperature inside the oven displayed on the display screen, the user manually adjusts the size of the gas flow rate and the rotational speed of the motor 11 to control the temperature inside the oven, with simple operation and low cost.

[0055] Through the three different temperature control methods, the usage requirements of different scenarios and users are met, improving user satisfaction.

[0056] The above are only the preferred embodiments of the present utility model and are not intended to limit the present utility model. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present utility model shall be included within the protection scope of the present utility model.

Claims

1. A cooking device, characterized in that: The invention comprises an upper cover and a fuselage which are matched, wherein a fan blade and a motor for driving the fan blade to rotate are installed on the upper cover, an air guide cover, a reflector cover and a temperature sensor are arranged in the upper cover, an inner wall of the air guide cover cooperates with an outer wall of the reflector cover to form an air guide channel, the fan blade is located between the air guide cover and the reflector cover, a return air port is arranged on the reflector cover, the return air port corresponds to the fan blade, the motor and the temperature sensor are electrically connected to an electric control component respectively, a heat source, a heat collecting cover and a cooking utensil are arranged in the fuselage, openings are arranged at both ends of the heat collecting cover, the cooking utensil is located above the heat collecting cover, the heat source is located below the heat collecting cover, a hot air space is arranged between the cooking utensil and the heat collecting cover, and when the reflector cover is buckled on the cooking utensil, the air guide channel is communicated with the hot air space.

2. The cooking device according to claim 1, characterized in that: The upper cover and the fuselage are in the shape of a hot air balloon as a whole.

3. The cooking device according to claim 1 or 2, characterized in that: The deflector cover and the reflector cover are both in a hemispherical shape with openings downward.

4. The cooking device according to claim 3, characterized in that: The heat collecting cover gradually becomes smaller from bottom to top.

5. The cooking device according to claim 4, characterized in that: The outer edge of the heat collecting cover is bent upward to form an arc-shaped air guide groove, and the arc-shaped air guide groove is arranged in a ring shape.

6. The cooking device according to claim 5, characterized in that An oil leakage hole is arranged on the arc-shaped air guide groove, an oil receiving box is arranged below the oil leakage hole, and the oil receiving box is mounted on the machine body.

7. The cooking device according to claim 1 or 2, characterized in that: The upper cover is provided with a trigger rod, the body is provided with a corresponding micro switch, and the micro switch is electrically connected to the electric control component.

8. The cooking device according to claim 1, characterized in that A support plate for supporting the cooking utensil is arranged in the body, a plurality of through holes are arranged on the support plate, and the air guide channel is connected with the hot air space through the through holes.

9. The cooking device according to claim 1, characterized in that: The temperature sensor is an NTC thermistor sensor, and the temperature sensor is mounted on the reflector.

10. The cooking device according to claim 1, characterized in that The cooking utensil is a baking pan or a baking net.

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