Cooking equipment with steaming function

Abstract

The utility model relates to cooking equipment with a steaming function, which comprises an inner container and further comprises an atomizing device arranged outside the inner container and used for atomizing water; the steam inlet is formed in the inner container and used for inputting atomized steam into the inner container; the heating system is arranged in the inner container, is used for maintaining the internal temperature of the inner container at 150 DEG C and comprises a first heater arranged on the back of the inner container and a second heater arranged on the top of the inner container, the first heater is used for heating the internal temperature of the inner container to 200 DEG C and stopping working when the internal temperature of the inner container reaches 200 DEG C, and the second heater is used for heating the internal temperature of the inner container to 200 DEG C; and the second heater is used for carrying out auxiliary intermittent heating on the liner. Compared with the prior art, on one hand, the steam generating efficiency can be improved, then the cooking efficiency is improved, on the other hand, machine faults caused by cold water supplementing can be avoided, and in addition, the cooking effect can be guaranteed.

Description

Technical Field

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

[0002] Cooking equipment with a steaming function (such as a steam box, a steam oven, etc.) heats water into steam and uses the steam to heat the food placed in the inner container. There are two ways to heat water into steam: First, use the heating tube at the bottom of the inner container to heat the water entering the inner container into steam. For example, the Chinese utility model patent with the patent number ZL202120331807.9 (the authorized publication number is CN217218730U), the Chinese invention patent with the patent number ZL202010620846.0 (the authorized publication number is CN111820728A), etc.; Second, use a steam generator outside the inner container to heat water into steam and then input the steam into the inner container. For example, the Chinese invention patent with the patent number ZL202010887603.3 (the authorized publication number is CN112120521B), the Chinese invention patent with the patent number ZL201910471196.5 (the authorized publication number is CN112006529B), etc.

[0003] Furthermore, during the working state, the temperature of the heating plate and the heating tube on the steam generator can be as high as 180°C, and the working time of the normal steaming function is mainly 30 minutes. During this working process, 1L of cold water is intermittently supplemented into the inner container water volume 10 - 15 times. During the whole process, the cold water contacts the high-temperature heating plate / steam generator in small amounts and continuously. After the heating plate / steam generator is suddenly cooled and the surface of the heating tube of the heating plate / steam generator contacts the cold water, it is easy to cause cracks on the surface of the metal heating tube and generate contact gaps, resulting in untimely heat transfer of the heat conduction temperature and the water not being evaporated in time, causing faults in the heating plate / steam generator.

[0004] In addition, after cooking, there is a large amount of steam remaining in the inner container. At this time, opening the door poses a risk of being scalded, affecting the user experience. Summary of the Invention

[0005] The first technical problem to be solved by the utility model is to provide a cooking equipment with a steaming function for the prior art, which has high steam generation efficiency and can avoid machine faults caused by supplementing cold water.

[0006] The second technical problem to be solved by the utility model is to provide a cooking equipment with a steaming function for the prior art, which has high steam generation efficiency, can avoid machine faults caused by supplementing cold water, and can ensure the cooking effect of the steaming function.

[0007] The third technical problem to be solved by the present utility model is to provide a cooking device with a steaming function for the prior art, which can prevent the remaining steam in the inner container from directly spraying at users when the door is opened after cooking is completed.

[0008] The technical solution adopted by the present utility model to solve at least one of the above technical problems is as follows: A cooking device with a steaming function, including an inner container, characterized in that it further includes:

[0009] An atomizing device, arranged outside the inner container and used for atomizing water;

[0010] An air inlet, opened on the above-mentioned inner container and used for allowing the atomized water vapor to enter the inner container;

[0011] A heating system, arranged in the above-mentioned inner container and used for maintaining the internal temperature of the inner container at 150 °C, and including a first heater arranged on the back of the inner container and a second heater arranged on the top of the inner container. Among them, the first heater is used for heating the internal temperature of the inner container to 200 °C and stopping working when the internal temperature of the inner container reaches 200 °C, while the second heater is used for auxiliary intermittent heating of the inner container.

[0012] Further, the air inlet is opened at the top of the inner container. In this way, the atomized water vapor can fall from top to bottom under the action of its own gravity and quickly fill the entire inner cavity, which is beneficial to ensuring the uniformity of the steam distribution in the inner container.

[0013] Further, the atomizing device is an expansion valve arranged above the inner container. One end of the expansion valve is in fluid communication with the air inlet of the inner container, and the other end is in fluid communication with the water outlet of the water tank. In this way, the water in the water tank enters the expansion valve for atomization, and the atomized water vapor enters the inner container through the air inlet, and the expansion valve can control the steam inlet volume of the inner container to avoid excessive internal pressure in the inner container.

[0014] Further, it further includes a condensation recovery system disposed above the inner container, which includes a condensation recovery channel, a condensation recovery fan, and a condensation recovery water circuit. Among them, the condensation recovery fan is disposed at the air inlet of the condensation recovery channel, and the air inlet hole of the condensation recovery fan is in fluid communication with the exhaust port of the inner container. The outlet end of the condensation recovery channel is provided with a groove for collecting condensed water and is provided with a water outlet hole. The condensation recovery water circuit includes a condensation return pipe, one end of which is in communication with the water outlet hole, and the other end is in communication with the water return port of the water tank. On the one hand, the excess steam in the inner container during the cooking process can be discharged through the condensation recovery system. After the steam is discharged into the condensation recovery channel through the condensation recovery fan, it can condense in the condensation recovery channel, and the condensed water is collected in the groove and then recovered into the water tank through the condensation recovery water circuit. This can not only realize the recycling of condensed water, improve the endurance of the cooking equipment, but also prevent the condensed water from flowing to the front of the equipment from the air outlet of the condensation recovery channel. On the other hand, after the cooking is completed, the remaining steam in the inner container is recovered through the condensation recovery system, so as to avoid the direct spraying of steam on the user when the door is opened.

[0015] Further, the condensation recovery water circuit further includes a return water pump installed on the condensation return pipe. The return water pump can improve the recovery efficiency of condensed water.

[0016] Further, the exhaust port is opened at the lower side of the side of the inner container. This can extend the residence time of the steam in the inner container, enabling it to fully exchange heat with the food.

[0017] Further, a hot air blower is installed on the rear side wall of the inner container, and a hot air baffle is covered on the inner surface of the rear side wall to enclose a hot air chamber. The impeller of the hot air blower is located in the hot air chamber. The first heater is a heating pipe surrounding the impeller. The center of the hot air baffle has a return air port facing the impeller and is provided with air outlet holes on the periphery of the return air port. And, in the working state, the first heater and the hot air blower work synchronously and stop working synchronously when the internal temperature of the inner container reaches 200°C. Through the above design, on the one hand, it can accelerate the speed of heating water vapor into steam. On the other hand, it can prevent the water vapor entering the inner container from mixing with the steam in the inner container and causing the condensation of the steam. In addition, it can make the steam / water vapor / mixture of steam and water vapor quickly fill the entire inner container.

[0018] Further, the steam inlet is opened at the top of the inner container and above the hot air chamber. In this way, the hot air blown out from the hot air chamber can, on the one hand, quickly bring the water vapor entering from the steam inlet into the inner container, and on the other hand, can immediately heat the entering water vapor, further improving the steam generation efficiency.

[0019] Further, the second heater is a heating pipe installed on the inner top surface of the inner tank. In this way, when combined with the first heater, it can better heat the inner tank, and keep the internal temperature better maintained at 150°C.

[0020] Further, a pressure sensor for detecting the internal pressure of the inner tank and a temperature sensor for detecting the internal temperature of the inner tank are respectively installed in the inner tank. In this way, the pressure sensor can detect the internal pressure of the inner tank to prevent the door from being pushed open due to excessive internal pressure, and the temperature sensor can detect the internal temperature of the inner tank, so that it can be better maintained at 150°C.

[0021] Compared with the prior art, the advantages of the present utility model are as follows: The water is atomized into water vapor by the atomization device and then input into the inner tank, and then heated into steam by the heating system. Compared with the prior art, on the one hand, it can improve the efficiency of steam generation, and thus improve the cooking efficiency. On the other hand, it can avoid machine failures caused by adding cold water.

[0022] Further, the internal temperature of the inner tank is maintained at 150°C by the heating system to ensure the efficiency of steam generation. Among them, during the temperature rising stage of the inner tank, the first heater is used to heat the internal temperature of the inner tank to 200°C to improve the temperature rising effect of the inner tank. During the heat preservation stage, the second heater is used to perform auxiliary intermittent heating on the inner tank. On the one hand, it can keep the internal temperature of the inner tank at 150°C to ensure the generation of steam. On the other hand, it can avoid the problem of excessive temperature at the top of the inner tank caused by continuous operation of the second heater (excessive internal temperature of the inner tank will affect the steaming effect of food), thus ensuring the cooking effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 is a schematic structural diagram of the cooking device in the embodiment of the present utility model;

[0024] Figure 2 is Figure 1 a schematic structural diagram in another direction;

[0025] Figure 3 is a schematic structural diagram of the first heater in the embodiment of the present utility model. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0026] The following further describes the present utility model in detail with reference to the embodiments of the drawings.

[0027] In the description of the present utility model, it should be understood that the orientation or positional relationship indicated by terms such as "center", "longitudinal", "transverse", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc. is based on the orientation or positional relationship shown in the drawings. It 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 disclosed embodiments of the present utility model can be arranged in different directions, these terms indicating directions are only for illustration and should not be regarded as limitations. For example, "upper" and "lower" are not necessarily limited to the directions opposite to or consistent with the direction of gravity. In addition, features defined with "first" and "second" may explicitly or implicitly include one or more of such features.

[0028] As Figures 1 to 3 shown, a cooking device with a steaming function includes an inner container 1, and also includes an atomizing device 2, a steam inlet 11, and a heating system. Among them, the atomizing device 2 is arranged outside the inner container 1 and is used for atomizing water. The steam inlet 11 is opened on the above-mentioned inner container 1 and is used for inputting the atomized water vapor into the inner container 1. The heating system is arranged in the above-mentioned inner container 1 and is used for maintaining the internal temperature of the inner container 1 at 150 °C, and includes a first heater 3 arranged on the back of the inner container 1 and a second heater 4 arranged on the top of the inner container 1. Among them, the first heater 3 is used for heating the internal temperature of the inner container 1 to 200 °C and stops working when the internal temperature of the inner container 1 reaches 200 °C, while the second heater 4 is used for auxiliary intermittent heating of the inner container 1.

[0029] In the present utility model, water is atomized into water vapor by the atomizing device 2 and then input into the inner container 1, and then heated into steam by the heating system. Compared with the prior art, on the one hand, it can improve the efficiency of steam generation, and thus improve the cooking efficiency. On the other hand, it can avoid machine failures caused by replenishing cold water. Further, the internal temperature of the inner container 1 is maintained at 150 °C by the heating system, so as to ensure the efficiency of steam generation. Among them, during the temperature rising stage of the inner container 1, the first heater 3 is used to heat the internal temperature of the inner container 1 to 200 °C, so as to improve the temperature rising effect of the inner container 1. And during the heat preservation stage, the second heater 4 is used for auxiliary intermittent heating of the inner container 1. On the one hand, it can keep the internal temperature of the inner container 1 at 150 °C to ensure the generation of steam. On the other hand, it can avoid the problem that the temperature at the top of the inner container 1 is too high due to the continuous opening of the second heater 4 (too high internal temperature of the inner container 1 will affect the steaming effect of food), so as to ensure the cooking effect.

[0030] Specifically, in this embodiment, a hot air blower (not shown) is installed on the rear side wall of the inner tank 1, and a hot air baffle 5 is covered on the inner surface of the rear side wall to form a hot air chamber, and the impeller of the hot air blower is located in the hot air chamber. The first heater 3 is a heating pipe (such as Figure 3 shown) surrounding the impeller, and the center of the hot air baffle 5 has an air return port 51 facing the impeller, and air outlet ports 52 are provided on the periphery of the air return port 51. Moreover, in the working state, the first heater 3 and the hot air blower work synchronously, and when the internal temperature of the inner tank 1 reaches 200 °C, they stop working synchronously. Through the above design, on the one hand, it can accelerate the speed of heating water vapor into steam, on the other hand, it can avoid the mixing of the water vapor entering the inner tank 1 with the steam in the inner tank 1, resulting in the condensation of the steam. In addition, it can make the steam / water vapor / mixture of steam and water vapor quickly fill the entire inner tank 1. At the same time, preferably, the second heater 4 is a heating pipe (such as Figure 1 shown) installed on the inner top surface of the inner tank 1. In this way, it can cooperate with the first heater 3 to better heat the inner tank 1 and keep its internal temperature better maintained at 150 °C.

[0031] Preferably, as Figure 1 shown, the steam inlet 11 is opened at the top of the inner tank 1, so that the atomized water vapor can fall from top to bottom under the action of its own gravity and quickly fill the entire inner cavity, which is beneficial to ensuring the uniformity of the steam distribution in the inner tank 1. Further preferably, the steam inlet 11 is opened at the top of the inner tank 1 and is located above the hot air chamber. In this way, on the one hand, the hot air blown out from the hot air chamber can quickly bring the water vapor entering from the steam inlet 11 into the inner tank 1, and on the other hand, it can immediately heat the entering water vapor, further improving the steam generation efficiency.

[0032] Furthermore, as Figure 2 shown, the atomizing device 2 is an expansion valve provided above the inner tank 1. One end of the expansion valve is in fluid communication with the steam inlet 11 of the inner tank 1, and the other end is in fluid communication with the water outlet of the water tank 7. In this way, the water in the water tank 7 is input into the expansion valve for atomization, and the atomized water vapor enters the inner tank 1 through the steam inlet 11, and the expansion valve can control the steam inlet volume of the inner tank 1 to avoid excessive internal pressure in the inner tank 1. In order to better control the internal pressure of the inner tank 1, a pressure sensor (not shown) for detecting the internal pressure of the inner tank 1 is installed in the inner tank 1. In this way, the pressure sensor and the above expansion valve can cooperate to better control the internal pressure of the inner tank 1 and avoid the inner pressure being too large and pushing open the door body. At the same time, a temperature sensor (not shown) for detecting the internal temperature of the inner tank 1 is also installed in the inner tank 1, and the internal temperature of the inner tank 1 is detected by the temperature sensor, so that it can be better maintained at 150 °C. In this embodiment, the steam inlet 11 is connected to the expansion valve through a steam inlet pipe 111, and the expansion valve is connected to the water outlet of the water tank 7 through a water outlet pipe 71.

[0033] Furthermore, the cooking device of the present utility model further includes a condensation recovery system 6 disposed above the inner container 1, which includes a condensation recovery channel 61, a condensation recovery fan 62, and a condensation recovery water circuit 63. Among them, the condensation recovery fan 62 is disposed at the air inlet of the condensation recovery channel 61, and the air inlet hole 621 of the condensation recovery fan 62 is in fluid communication with the exhaust port 12 of the inner container 1 described above. The outlet end of the condensation recovery channel 61 is provided with a groove (not shown) for collecting condensed water and is provided with a water outlet hole 6110. Among them, the exhaust port 12 is connected to the air inlet hole 621 through a exhaust pipe 120. The condensation recovery water circuit 63 includes a condensation return pipe 631, one end of the condensation return pipe 631 is in communication with the water outlet hole 6110, and the other end is in communication with the water return port of the water tank 7. On the one hand, the excess steam in the inner container 1 during the cooking process can be discharged through the condensation recovery system 6, and the steam can be condensed in the condensation recovery channel 61 after being discharged into the condensation recovery channel 61 by the condensation recovery fan 62. The condensed water is collected in the groove and then recovered into the water tank 7 through the condensation recovery water circuit 63, which can not only realize the recycling of condensed water and improve the endurance of the cooking device, but also prevent the condensed water from flowing to the front of the device from the air outlet 52 of the condensation recovery channel 61. On the other hand, after the cooking is completed, the remaining steam in the inner container 1 is recovered through the condensation recovery system 6, so as to avoid the direct injection of steam to the user when opening the door. In this embodiment, an upper mounting plate 11 is horizontally disposed above the inner container 1, and a wind guide plate 611 is covered on the upper mounting plate 11 to form the condensation recovery channel 61.

[0034] Preferably, the condensation recovery water circuit 63 further includes a return water pump 8 installed on the condensation return pipe 631, and the return water pump 8 can improve the recovery efficiency of condensed water. At the same time, the exhaust port 12 is opened at the lower side of the inner container 1, so as to extend the residence time of the steam in the inner container 1 and enable it to fully exchange heat with the food.

[0035] As used in the present utility model, "fluid communication" refers to the spatial position relationship between two components or parts, hereinafter uniformly referred to as the first part and the second part respectively, that is, fluid gas, liquid or a mixture of both can flow along the flow path from the first part and / or be transported to the second part. It can be directly connected between the first part and the second part described above, or it can be indirectly connected between the first part and the second part through at least one third party, and the third party can be a fluid channel such as a pipe, a channel, a conduit, a flow guiding member, a hole, a groove, etc., or a chamber allowing fluid to flow through or a combination of the above.

Claims

1. A cooking device with a steaming function, comprising an inner pot (1), characterized in that: Also includes: An atomizing device (2) is arranged outside the inner container (1) and is used to atomize water; A steam inlet (11) is provided on the inner container (1) and is used for supplying atomized water vapor into the inner container (1); A heating system is arranged in the inner pot (1) and is used to maintain the internal temperature of the inner pot (1) at 150°C, and comprises a first heater (3) arranged at the back of the inner pot (1) and a second heater (4) arranged at the top of the inner pot (1), wherein the first heater (3) is used to heat the internal temperature of the inner pot (1) to 200°C and stops working when the internal temperature of the inner pot (1) reaches 200°C, and the second heater (4) is used to perform auxiliary intermittent heating on the inner pot (1).

2. The cooking device with steaming function according to claim 1, characterized in that: The steam inlet (11) is opened at the top of the inner container (1).

3. The cooking device with steaming function according to claim 1, characterized in that: The atomizing device (2) is an expansion valve arranged on the inner tank (1), one end of the expansion valve being in fluid communication with the steam inlet (11) of the inner tank (1) and the other end of the expansion valve being in fluid communication with the water outlet of the water tank (7).

4. The cooking device with steaming function according to claim 1, 2 or 3, characterized in that: It also includes a condensation recovery system (6) arranged on the inner tank (1), which includes a condensation recovery channel (61), a condensation recovery fan (62) and a condensation recovery water circuit (63), wherein the condensation recovery fan (62) is arranged on the air inlet of the condensation recovery channel (61), and the air inlet (621) of the condensation recovery fan (62) is fluidly connected to the exhaust port (12) of the above-mentioned inner tank (1), and the air outlet end of the condensation recovery channel (61) is provided with a groove for collecting condensed water and a water outlet hole (6110), and the above-mentioned condensation recovery water circuit (63) includes a condensation return water pipe (631), one end of which is connected to the above-mentioned water outlet hole (6110), and the other end is connected to the return water port of the water tank (7).

5. The cooking device with steaming function according to claim 4, characterized in that: The condensate recovery water circuit (63) further comprises a water return pump (8) installed on the condensate return water pipe (631).

6. The cooking device with steaming function according to claim 4, characterized in that: The exhaust port (12) is opened at the lower side of the inner container (1).

7. The cooking device with steaming function according to claim 1 or 3, characterized in that: A hot air blower is installed on the rear side wall of the inner tank (1), and a hot air baffle (5) is provided on the inner surface of the rear side wall to form a hot air chamber. The impeller of the hot air blower is located in the hot air chamber, and the first heater (3) is a heating pipe arranged around the impeller. The center of the hot air baffle (5) has a return air port (51) facing the impeller, and an air outlet (52) is provided on the side of the return air port (51). In addition, in the working state, the first heater (3) and the hot air blower work synchronously, and stop working synchronously when the internal temperature of the inner tank (1) reaches 200°C.

8. The cooking device with steaming function according to claim 7, characterized in that: The steam inlet (11) is opened at the top of the inner container (1) and is located above the hot air chamber.

9. The cooking device with steaming function according to claim 1, 2 or 3, characterized in that: The second heater (4) is a heating tube installed on the top surface of the inner container (1).

10. The cooking device with steaming function according to claim 1, 2 or 3, characterized in that: The inner container (1) is respectively installed with a pressure sensor for detecting the internal pressure of the inner container (1) and a temperature sensor for detecting the internal temperature of the inner container (1).

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