Cooking equipment

Abstract

The utility model provides cooking equipment. The cooking equipment comprises a box body; the fan cover is arranged in the box body and divides the inner space of the box body into an air duct cavity and a cooking cavity, and a first air hole and a second air hole are formed in the fan cover; the axial fan is located in the air duct cavity and arranged towards the other side, opposite to the fan cover, of the cooking cavity, the end, close to the fan cover, of the axial fan corresponds to the first air hole, and the end, away from the fan cover, of the axial fan communicates with the second air hole; the heating piece is arranged in the air duct cavity and used for heating air flowing through the air duct cavity; and the current collector is arranged around one end, close to the fan cover, of the axial fan and is in contact with the fan cover. According to the cooking equipment, food materials are directly blown through hot air, the speed of hot air flowing into the cooking cavity can be increased, resistance loss of hot air flow is reduced, and hot air is more evenly distributed in the cooking cavity.

Description

Technical Field

[0001] This application relates to the field of household appliances, and more particularly, to a cooking device. Background Art

[0002] In existing ovens, heating tubes are generally arranged in the vertical direction of the cooking cavity, or an upper heating tube is provided at the upper part of the cooking cavity, a lower heating tube is provided at the lower part, a back fan and a middle heating tube are provided in the middle, so as to achieve uniform heating of the food materials in the cooking cavity. Among them, the working mode of an oven with a centrifugal fan is generally that the centrifugal fan rotates to suck air from the center position of rotation. The sucked air does work through the fan blades, and then passes through the heating tube to be heated into high-temperature air. Then the high-temperature air flows out through the cover at the back and enters the cooking cavity to heat the food materials. The air that has heated the food materials flows back into the fan to be reheated. However, in this structure, the resistance loss of the hot air flow is large, resulting in a decrease in the speed of the hot air flowing into the cooking cavity. At the same time, the hot air rotates in three-dimensional directions along the wall surface in the cooking cavity, causing the temperature to decrease. As a result, when the hot air circulates and blows on the food materials, the heating efficiency is low and the heating is uneven. At the same time, when a solid baking tray is placed in the cooking cavity, the air flow circulation in the cooking cavity will be interrupted, making the heating of the food materials more uneven.

[0003] Therefore, how to propose a cooking device that can heat food materials more evenly has become an urgent problem to be solved at present. Summary of the Utility Model

[0004] This application aims to solve at least one of the technical problems existing in the prior art or related technologies.

[0005] To this end, in the first aspect of this application, a cooking device is proposed.

[0006] To achieve the above object, this application provides a cooking device, including: a box body; a wind hood, which is arranged in the box body and divides the internal space of the box body into an air duct cavity and a cooking cavity. The wind hood is provided with a first air hole and a second air hole; an axial flow fan, which is located in the air duct cavity and is arranged opposite to the cooking cavity on the other side of the wind hood. One end of the axial flow fan close to the wind hood corresponds to the first air hole, and the end of the axial flow fan far from the wind hood is communicated with the second air hole; a heating member, which is arranged in the air duct cavity and is used for heating the gas flowing through the air duct cavity; a collector, which is arranged around one end of the axial flow fan close to the wind hood and is in contact with the wind hood.

[0007] The cooking device provided according to the present application includes a box body and a wind hood. Among them, the wind hood is arranged inside the box body and encloses an air duct cavity with the inner wall of the box body, and the remaining space of the box body forms a cooking cavity. The wind hood is provided with a first air hole and a second air hole, and one of the first air hole and the second air hole is used for air outlet, and the other is used for air inlet. In this way, the air duct cavity and the cooking cavity can make the air circulate through the first air hole and the second air hole. An axial flow fan and a heating element are arranged in the air duct cavity. The axial flow fan is used to guide the gas in the air duct cavity to enter the air duct cavity through one of the first air hole and the second air hole, and guide the gas in the cooking cavity to be discharged into the cooking cavity through the other of the first air hole and the second air hole. The heating element is used to heat the air around it. In this way, through the action of the heating element and the axial flow fan, hot air flow can be continuously conveyed from the air duct cavity to the cooking cavity to heat the food materials in the cooking cavity. At the same time, the axial flow fan can axially discharge air, so that the air discharged from the air duct cavity can directly blow the food materials to heat the food materials. With this setting, by directly blowing hot air on the food materials, the speed of hot air flowing into the cooking cavity can be increased, the resistance loss of the hot air flow can be reduced, so that the hot air is more evenly distributed in the cooking cavity, and the hot air is prevented from flowing along the wall surface in the cooking cavity. In this way, the heating efficiency of the cooking device for the food materials can be increased, and the uniformity of hot air heating the food materials can be improved.

[0008] Among them, a collector is arranged around one end of the axial flow fan close to the wind hood and is in contact with the wind hood. The collector covers the axial flow fan, and a relatively closed space can be formed around the axial flow fan through the collector, so as to isolate both ends of the axial flow fan, prevent the gas entering the cooking cavity from flowing back into the air duct cavity again along the outside of the axial flow fan, so as to improve the utilization rate of hot air and ensure that the hot air can circulate along a predetermined route. In this way, the resistance loss of the hot air flow can be reduced, so that the hot air is more evenly distributed in the cooking cavity. In this way, the heating efficiency of the cooking device for the food materials can be increased, and the uniformity of hot air heating the food materials can be improved.

[0009] In any of the above technical solutions, optionally, the collector is installed on the wind hood.

[0010] In this design, installing the collector on the wind hood can prevent a gap from being formed between the collector and the wind hood due to installation. In this way, it can be ensured that there is no air leakage between the collector and the wind hood, so as to further reduce the backflow of hot air from the first air hole.

[0011] In any of the above technical solutions, optionally, along the radial direction of the axial flow fan, the gap between the collector and the axial flow fan is greater than or equal to 0.5 mm and less than or equal to 5 mm.

[0012] In this design, to ensure the enclosure of the collector around the axial flow fan, the gap between the collector and the axial flow fan should not be too large. Generally speaking, the smaller the gap, the better. However, considering the installation position error of the components, there can be a certain gap between the two, but the gap should not exceed 5 mm to ensure the effect of the collector's return flow.

[0013] In any of the above technical solutions, optionally, there is a first spacing between the end of the collector away from the wind cover and the box body, and the first spacing is greater than 3 mm.

[0014] In this design, to ensure the circulating flow of the hot air, the collector and the box body should not be sealed, that is, a spacing must be reserved between the two to form an air duct. The spacing here should not be too small, otherwise it will cause the hot air circulation to be too slow. To ensure the hot air circulation efficiency, the gap here should be greater than 3 mm. However, to make the component arrangement more compact, the spacing between the collector and the box body should not be too large, and it can be considered to be less than 20 mm.

[0015] In any of the above technical solutions, optionally, the collector is welded or riveted to the wind cover.

[0016] In this technical solution, the collector and the wind cover are installed as an integral structure. During installation, the installation of the collector on the wind cover can be achieved by welding or riveting and other methods. This method can ensure the connection strength between the collector and the wind cover.

[0017] In any of the above technical solutions, optionally, the box body includes a first side and a second plate oppositely arranged along the first direction. The first side of the box body is open, the second side of the box body is provided with a back plate, the wind cover is arranged inside the box body and encloses an air duct cavity with the back plate, and the axial flow fan is arranged along the first direction.

[0018] In this design, the box body includes a first side and a second side oppositely arranged along the first direction. The first side and the second side are the front and back sides. The wind cover is installed on the back plate, and the axial flow fan is horizontally arranged and can blow directly at the food materials horizontally, so as to ensure that the hot air output by the axial flow fan can blow directly at the food materials.

[0019] In any of the above technical solutions, optionally, the axial flow fan can rotate forward and backward. By the forward and backward rotation of the axial flow fan, the flow direction of the air flow can be controlled to achieve uniform heating of the cavity.

[0020] In any of the above technical solutions, optionally, the number of axial flow fans is one.

[0021] In this design, when there is one axial flow fan, the axial flow fan can be controlled to rotate forward and backward alternately, so that the axial flow fan can be used to suck and blow air alternately. In addition, when there is one axial flow fan, the axial flow fan can also be controlled to always rotate in one direction. Preferably, when the axial flow fan rotates, it sucks air through the first air holes and blows air through the second air holes, so as to ensure that the hot air output by the axial flow fan can enter the cooking cavity from the middle area of the wind cover, and at the same time, it can ensure that the hot air output by the axial flow fan can directly blow on the food materials, so as to improve the uniform distribution of hot air in the cooking cavity and ensure the uniformity of hot air heating the food materials.

[0022] In any of the above technical solutions, optionally, the number of axial flow fans is at least 2, and at least 2 axial flow fans are arranged side by side along the second direction; the rotation directions of at least 2 axial flow fans are the same, or at least 2 axial flow fans rotate forward and backward partially, or each axial flow fan can rotate forward and backward alternately.

[0023] In this design, the number of axial flow fans can be set as needed. For example, at least 2 axial flow fans can be arranged along the width direction of the cooking device. At this time, all axial flow fans can form different working modes according to different rotation directions. For example, at least 2 axial flow fans can rotate in the same direction, or some rotate forward and some rotate backward. Or each axial flow fan rotates forward and backward alternately.

[0024] In any of the above technical solutions, optionally, at least 2 groups of first air holes are provided on the wind cover, each group of first air holes includes a plurality of first air holes, and each group of first air holes is annularly distributed, and at least 2 groups of first air holes are arranged in one-to-one correspondence with at least 2 axial flow fans; the number of second air holes is a plurality, and a non-air hole area is provided outside each group of first air holes, and a plurality of second air holes are provided outside the non-air hole area.

[0025] In this design, a group of first air holes is provided for each axial flow fan. In this way, each axial flow fan can form its own hot air circulation air flow, which can avoid the mutual influence between air flows caused by multiple axial flow fans sharing the same group of first air holes. At the same time, second air holes are provided around each group of first air holes. At the same time, in order to prevent the gas in the cooking cavity from flowing back along the outside of the axial flow fan, a non-air hole area is reserved around each group of first air holes, and the gas can be effectively prevented from flowing back inversely through this non-air hole area.

[0026] Optionally, the cooking device can be an oven, a microwave oven, etc.

[0027] Optionally, the heating element is arranged around the axial flow fan. This setting can improve the uniformity of the heating element heating the air.

[0028] Additional aspects and advantages of the present utility model will become apparent in the following description section, or be learned through the practice of the present utility model. Brief Description of the Drawings

[0029] The above and / or additional aspects and advantages of the present application will become apparent and be readily understood from the description of the embodiments in conjunction with the following drawings, where:

[0030] Figure 1 One of the schematic structural diagrams of an existing hot air oven is shown;

[0031] Figure 2 Another schematic structural diagram of an existing hot air oven is shown;

[0032] Figure 3 One of the simulation diagrams of the hot air flow in the cooking cavity of a hot air oven in a related solution is shown;

[0033] Figure 4 Another simulation diagram of the hot air flow in the cooking cavity of a hot air oven in a related solution is shown.

[0034] Wherein, Figure 1 and Figure 2 The corresponding relationship between the reference numerals and the component names in is:

[0035] 1' hot air oven, 12' back centrifugal fan, 14' back heating tube, 16' back air hood, 18' cooking cavity.

[0036] Figure 5 One of the schematic structural diagrams of the cooking device according to an embodiment of the present utility model is shown;

[0037] Figure 6 One of the air flow principle diagrams of the cooking device according to an embodiment of the present utility model is shown;

[0038] Figure 7 Another schematic structural diagram of the cooking device according to an embodiment of the present utility model is shown;

[0039] Figure 8 Another air flow principle diagram of the cooking device according to an embodiment of the present utility model is shown;

[0040] Figure 9 The explosion diagram of the cooking device according to an embodiment of the present utility model is shown;

[0041] Figure 10 Another schematic structural diagram of the cooking device according to an embodiment of the present utility model is shown;

[0042] Figure 11 Another air flow principle diagram of the cooking device according to an embodiment of the present utility model is shown;

[0043] Figure 12 Figure 4 shows the structural schematic diagram of the cooking device according to an embodiment of the present utility model;

[0044] Figure 13 Figure 4 shows the air flow principle diagram of the cooking device according to an embodiment of the present utility model;

[0045] Figure 14 Figure 5 shows the structural schematic diagram of the cooking device according to an embodiment of the present utility model;

[0046] Figure 15 Figure 5 shows the air flow principle diagram of the cooking device according to an embodiment of the present utility model;

[0047] Figure 16 Figure 6 shows the structural schematic diagram of the cooking device according to an embodiment of the present utility model;

[0048] Figure 17 Figure 7 shows the structural schematic diagram of the cooking device according to an embodiment of the present utility model;

[0049] Figure 18 Figure 8 shows the structural schematic diagram of the cooking device according to an embodiment of the present utility model.

[0050] Among them, Figures 5 to 18 the corresponding relationship between the reference numerals and the component names in the figure is as follows:

[0051] 1 box body, 12 back panel, 2 air hood, 22 first air hole, 24 second air hole, 26 non-hole area, 3 air duct cavity, 4 cooking cavity, 5 axial flow fan, 52 fan blade, 6 heating element, 7 collector, 8 driving element. Detailed implementation manners

[0052] In order to more clearly understand the above-mentioned objects, features and advantages of the present application, the present application will be further described in detail below with reference to the drawings and specific implementation manners. It should be noted that, without conflict, the embodiments of the present application and the features in the embodiments can be combined with each other.

[0053] In the following description, many specific details are set forth in order to fully understand the present application. However, the present application can also be implemented in other ways different from those described herein. Therefore, the protection scope of the present application is not limited by the specific embodiments disclosed below.

[0054] The following refers to Figures 5 to 18 to describe the cooking device provided by the embodiments of the present application.

[0055] As Figures 5 to 18As shown in the figure, this embodiment provides a cooking device, including a box body 1, a wind hood 2, an axial flow fan 5, a heating element 6, and a collector 7. The wind hood 2 is arranged inside the box body 1 and divides the internal space of the box body 1 into an air duct cavity 3 and a cooking cavity 4. The wind hood 2 is provided with a first air hole 22 and a second air hole 24; the axial flow fan 5 is located in the air duct cavity 3 and is arranged opposite to the other side of the cooking cavity 4 facing the wind hood 2. One end of the axial flow fan 5 close to the wind hood 2 is correspondingly arranged at the first air hole 22, and the end of the axial flow fan 5 far from the wind hood 2 is communicated with the second air hole 24. The axial flow fan 5 is used to guide the gas in the air duct cavity 3 and the gas in the cooking cavity 4 to circulate through the first air hole 22 and the second air hole 24. The heating element 6 is arranged in the air duct cavity 3 and is used to heat the gas flowing through the air duct cavity 3; the collector 7 is arranged around one end of the axial flow fan 5 close to the wind hood 2 and is in contact with the wind hood 2.

[0056] The cooking device provided according to this embodiment includes a box body 1 and a wind hood 2. Among them, the wind hood 2 is arranged inside the box body 1 and encloses an air duct cavity 3 with the inner wall of the box body 1, and the remaining space of the box body 1 forms a cooking cavity 4. The wind hood 2 is provided with a first air hole 22 and a second air hole 24. One of the first air hole 22 and the second air hole 24 is for air outlet, and the other is for air inlet. In this way, the air duct cavity 3 and the cooking cavity 4 can make the air circulate through the first air hole 22 and the second air hole 24. An axial flow fan 5 and a heating element 6 are arranged in the air duct cavity 3. The axial flow fan 5 is used to guide the gas in the air duct cavity 3 to enter the air duct cavity 3 through one of the first air hole 22 and the second air hole 24, and guide the gas in the cooking cavity 4 to be discharged into the cooking cavity 4 through the other of the first air hole 22 and the second air hole 24. The heating element 6 is used to heat the air around it. In this way, through the action of the heating element 6 and the axial flow fan 5, hot air flow can be continuously delivered from the air duct cavity 3 to the cooking cavity 4 to heat the food materials in the cooking cavity 4. At the same time, the axial flow fan 5 can axially discharge air, so that the air discharged from the air duct cavity 3 can directly blow the food materials to heat the food materials. With this setting, by directly blowing hot air on the food materials, the speed of the hot air flowing into the cooking cavity 4 can be increased, the resistance loss of the hot air flow can be reduced, so that the hot air is more evenly distributed in the cooking cavity 4, and the hot air is prevented from flowing along the wall surface in the cooking cavity 4. In this way, the heating efficiency of the cooking device for the food materials can be increased, and the uniformity of the hot air heating the food materials can be improved.

[0057] Among them, Figures 5 to 17 The arrows in the figure indicate the flow direction of the hot air flow.

[0058] Among them, as Figure 11 , Figure 13 , Figure 15 and Figure 18As shown, the air collector 7 is disposed around one end of the axial flow fan 5 close to the air duct 2 and is in contact with the air duct 2. The air collector 7 covers the axial flow fan 5. A relatively enclosed space can be formed around the axial flow fan 5 through the air collector 7, so as to isolate both ends of the axial flow fan 5, prevent the gas entering the cooking cavity 4 from flowing back into the air duct cavity 3 along the outside of the axial flow fan 5 again. In this way, the utilization rate of the hot air can be improved, and it is ensured that the hot air can circulate along the predetermined route. In this way, the resistance loss of the hot air flow can be reduced, so that the hot air is more evenly distributed in the cooking cavity 4. In this way, the heating efficiency of the cooking device for the food materials can be increased, and the uniformity of the hot air heating the food materials can be improved.

[0059] In any of the above embodiments, optionally, as Figure 18 shown, the air collector 7 is installed on the air duct 2.

[0060] In this design, installing the air collector 7 on the air duct 2 can prevent a gap from being formed between the air collector 7 and the air duct 2 due to installation. In this way, it can be ensured that there is no air leakage between the air collector 7 and the air duct 2, and further reduction of the hot air reflux from the first air outlet hole can be achieved.

[0061] Among them, the air collector 7 is used to form a relatively enclosed air duct between the air duct 2 and the axial flow fan 5. As Figure 18 shown, the air collector 7 is generally a cylindrical structure with openings at both ends.

[0062] In any of the above embodiments, optionally, as Figure 16 shown, along the radial direction of the axial flow fan 5, the gap L between the air collector 7 and the axial flow fan 5 is greater than or equal to 0.5 mm and less than or equal to 5 mm.

[0063] In this design, in order to ensure the enclosure of the axial flow fan 5 by the air collector 7, the gap L between the air collector 7 and the axial flow fan 5 cannot be too large. Generally speaking, the smaller the gap L, the better. However, considering the installation position error of the components, there can be a certain gap L between the two, but the gap L cannot exceed 5 mm, so as to ensure the effect of the air collector 7 in preventing reflux.

[0064] In any of the above embodiments, optionally, as Figure 16 shown, a first spacing L1 is provided between one end of the air collector 7 away from the air duct 2 and the box body 1, and the first spacing L1 is greater than 3 mm.

[0065] In this design, to ensure the circulating flow of the hot air, the collector 7 and the box body 1 cannot be sealed, that is, a spacing must be reserved between them to form an air duct. The spacing here cannot be too small, otherwise it will cause the hot air circulation to be too slow. To ensure the hot air circulation efficiency, the gap here should be greater than 3 mm. However, to make the component arrangement more compact, the spacing between the collector 7 and the box body 1 cannot be too large, and it can be considered to be less than 20 mm.

[0066] In any of the above embodiments, optionally, the collector 7 is welded or riveted to the air hood 2.

[0067] In this embodiment, the collector 7 and the air hood 2 are installed as an integral structure. During installation, the installation of the collector 7 on the air hood 2 can be achieved by welding or riveting and other methods. This method can ensure the connection strength between the collector 7 and the air hood 2.

[0068] In any of the above embodiments, optionally, as Figure 9 , Figure 16 and Figure 17 shown, the box body 1 includes a first side and a second plate oppositely arranged in the first direction. The first side of the box body 1 is open, a back plate 12 is arranged on the second side of the box body 1, the air hood 2 is arranged inside the box body 1 and encloses an air duct cavity 3 with the back plate 12, and the axial flow fan 5 is arranged along the first direction.

[0069] In this design, the box body 1 includes a first side and a second side oppositely arranged in the first direction. The first side and the second side are the front and rear sides. The air hood 2 is installed on the back plate 12, and the axial flow fan 5 is horizontally arranged and can blow directly at the food materials horizontally, so as to ensure that the hot air output by the axial flow fan 5 can blow directly at the food materials.

[0070] In any of the above embodiments, optionally, as Figures 10 to 15 shown, the axial flow fan 5 can rotate forward and backward. By the forward and reverse rotation of the axial flow fan 5, the flow direction of the air flow can be controlled to achieve uniform heating of the cavity.

[0071] In any of the above embodiments, optionally, as Figures 5 to 8 shown, the number of the axial flow fans 5 is one.

[0072] In this design, when there is one axial-flow fan 5, the axial-flow fan 5 can be controlled to rotate forward and backward alternately, so that the axial-flow fan 5 can be used to suck and blow air alternately. In addition, when there is one axial-flow fan 5, the axial-flow fan 5 can also be controlled to always rotate in one direction. Preferably, when the axial-flow fan 5 rotates, it sucks air through the first air hole 22 and blows air through the second air hole 24, so as to ensure that the hot air output by the axial-flow fan 5 can enter the cooking cavity 4 from the middle area of the wind cover 2, and at the same time, it can also ensure that the hot air output by the axial-flow fan 5 can directly blow the food materials, so as to improve the uniform distribution of the hot air in the cooking cavity 4, and thus ensure the uniformity of the hot air heating the food materials.

[0073] More specifically, when the axial-flow fan 5 rotates in the direction of the arrow as shown in Figure 5 , the axial-flow fan 5 is in the air-sucking state at this time, and the air flow state in the cooking cavity 4 is as shown in Figure 6 . When the axial-flow fan 5 rotates in the direction of the arrow as shown in Figure 7 , the axial-flow fan 5 is in the air-blowing state at this time, and the air flow state in the cooking cavity 4 is as shown in Figure 8 .

[0074] In any of the above embodiments, optionally, as shown in Figure 9 , the number of the axial-flow fans 5 is at least two. Each axial-flow fan 5 includes a fan blade 52 and a driving member 8. At least two axial-flow fans 5 are arranged side by side along the second direction; the rotation directions of at least two axial-flow fans 5 are the same, or at least two axial-flow fans 5 rotate forward and backward partially, or each axial-flow fan 5 can rotate forward and backward alternately.

[0075] In this design, the number of the axial-flow fans 5 can be set as required. For example, at least two axial-flow fans 5 can be arranged along the width direction of the cooking device. At this time, all the axial-flow fans 5 can form different working modes according to different rotation directions. For example, at least two axial-flow fans 5 can rotate in the same direction, or some rotate forward and some rotate backward. Or each axial-flow fan 5 rotates forward and backward alternately.

[0076] For example, there are two axial-flow fans 5. When the two axial-flow fans 5 rotate in the direction of the arrow as shown in Figure 10 , the two axial-flow fans 5 are in the air-blowing state at this time, and the air flow state in the cooking cavity 4 is as shown in Figure 11 . When the two axial-flow fans 5 rotate in the direction of the arrow as shown in Figure 12 , one of the two axial-flow fans 5 is in the air-blowing state and the other is in the air-sucking state at this time, and the air flow state in the cooking cavity 4 is as shown in Figure 13 . When the two axial-flow fans 5 rotate in the direction of the arrow as shown in Figure 14 , the two axial-flow fans 5 are in the air-sucking state at this time, and the air flow state in the cooking cavity 4 is as shown in Figure 15as shown

[0077] In any of the above embodiments, optionally, as Figure 9 shown, at least two groups of first air holes 22 are provided on the air hood 2. Each group of first air holes 22 includes a plurality of first air holes 22, and each group of first air holes 22 is annularly distributed. At least two groups of first air holes 22 are arranged in one-to-one correspondence with at least two axial fans 5; the number of second air holes 24 is plural. A non-air hole area 26 is provided outside each group of first air holes 22, and a plurality of second air holes 24 are provided outside the non-air hole area 26.

[0078] In this design, a group of first air holes 22 is provided for each axial fan 5. In this way, each axial fan 5 can form its own hot air circulation air flow, so that the mutual influence between air flows caused by multiple axial fans 5 sharing the same group of first air holes 22 can be avoided. At the same time, second air holes 24 are provided around each group of first air holes 22. At the same time, in order to prevent the gas in the cooking cavity 4 from flowing back along the outside of the axial fan 5, a non-air hole area 26 is reserved around each group of first air holes 22, and the gas inverted backflow can be effectively avoided through the non-air hole area 26.

[0079] Optionally, the cooking device can be an oven, a microwave oven, etc.

[0080] Optionally, as Figure 9 shown, the heating element 6 is arranged around the axial fan 5. This setting can improve the uniformity of the heating of the air by the heating element 6.

[0081] The cooking device provided by the present application will be further described below with an oven as an example.

[0082] It should be understood that the existing hot air oven 1' as Figure 1 and Figure 2 shown, its main form is to arrange a circle of back heating tubes 14' around the back centrifugal fan 12'. When the motor rotates, the center of the back centrifugal fan 12' sucks air from the inside of the cooking cavity 18'. After the air does work on the blades of the back centrifugal fan 12', the air is thrown out onto the back heating tubes 14'. After being heated by the back heating tubes 14', hot air is formed and enters the cooking cavity 18' through the back air hood 16' to heat the food in the cooking cavity 18'. This hot air structure is the mainstream heating form of existing air frying. The main disadvantages of this hot air form are uneven heating and slow heating speed. The resistance loss of the existing hot air operation mode is large, and no intervention control is performed on the flow, resulting in a small wind speed entering the cooking cavity 18'. At the same time, the air flowing out of the back air hood 16' flows along the wall surface, resulting in a three-dimensional intersection inside, and the air flow is as Figure 3 and Figure 4As shown, the wind speed near the food ingredients is small, while the wind speed near the wall surface is large, and the food ingredients surface cannot be effectively blown. Additionally, with a solid baking tray installed inside the hot air oven 1', the wind speed of the food ingredients on the baking tray is further reduced, resulting in uneven heating of the food ingredients and a relatively slow heating speed.

[0083] Based on this, the present utility model proposes a cooking device. By utilizing the axial air outlet feature of the axial flow fan 5, the cooking device of this embodiment is provided with two axial flow fans 5 on the left and right in parallel with the baking tray direction inside the cooking cavity 4. The air outlet of the axial flow fan 5 directly blows onto the food ingredients surface of the baking tray to heat the food ingredients, with higher heating efficiency. At the same time, by the forward and reverse rotation of the axial flow fan 5, the flow direction of the air flow is controlled to achieve uniform heating of the cooking cavity 4.

[0084] As Figure 9 、 Figure 17 and Figure 18 shown, for the cooking device of the present utility model, two axial flow fans 5 and a collector 7 are arranged inside the wind hood 2. The collector 7 is located outside the axial flow fan 5, which can reduce the air flow backflow and improve the working efficiency of the axial flow fan 5. A heating element 6 (such as a heating tube) is surrounded around the collector 7. The axial flow fan 5 can rotate forward and backward to realize the transformation of the blowing / suction mode of the air flow.

[0085] The cooking device of the present utility model has the following working modes:

[0086] Mode 1: Both axial flow fans 5 blow air into the cooking cavity 4 along the axis. The air inside the cooking cavity 4 enters the wind hood 2 from around the axial flow fan 5, passes through the heating element 6, reaches the axial flow fan 5. The axial flow fan 5 does work on the air to increase the pressure, and the air flows out through the air holes on the wind hood 2 along the rotation axis and enters the cooking cavity 4. This air flow directly blows onto the food ingredients surface on the baking tray for heating, with a higher heating efficiency compared to the heating through internal circulation by centrifugal force to reach the surface. The air flow direction is as Figure 11 shown;

[0087] Mode 2: Both axial flow fans 5 suck air from the cooking cavity 4. The air inside the cooking cavity 4 passes through the wind hood 2 along the axial direction of the rotation direction to reach the axial flow fan 5. The axial flow fan 5 does work on the air, the air pressure increases, passes through the back cooking cavity 4, is guided by the collector 7, blows through the heat exchanger, and then blows forward from around the axial flow fan 5, which can heat the food ingredients at the edge and in the middle of the baking tray. The air flow direction is as Figure 15 shown;

[0088] Mode 3: One of the two axial flow fans 5 is in the blowing mode and the other is in the suction mode. The hot air blown axially from one axial flow fan 5 enters the cooking cavity 4, heats the food ingredients and then enters from the axis of the other axial flow fan 5, forming a large circulation inside the cooking cavity 4 to improve the heating of the food ingredients. The air flow is as Figure 13As shown. In addition, the two axial flow fans 5 can alternate between blowing and suction modes. One fan is in the blowing mode last time and in the suction mode next time, while the other fan is exactly the opposite.

[0089] In addition, as Figure 16 shown, the air collector 7 can be welded or riveted to the air duct 2. The minimum distance L between its outer diameter and that of the axial flow fan 5 is between 0.5 mm and 5 mm, that is, the distance L between the air collector 7 and the outer diameter of the fan blade 52 is 0.5 mm to 5 mm;

[0090] In addition, as Figure 16 shown, in order to ensure the air outlet and return air of the axial flow fan 5, the distance L1 between the air collector 7 and the sheet metal of the cooking cavity 4 is greater than 3 mm.

[0091] In addition, this application can also adopt one axial flow fan 5, and realize the conversion of the air flow suction / blowing mode through forward and reverse rotation, change the flow field circulation direction inside the cavity, realize blowing, directly blow to heat the middle ingredients, and control the suction to heat the non-middle ingredients to ensure the even heating of the ingredients. As Figure 5 、 Figure 6 、 Figure 7 and Figure 8 shown.

[0092] Among them, as Figure 5 shown, when the axial flow fan 5 rotates counterclockwise, the hot air flow inside it is as Figure 6 shown.

[0093] Among them, as Figure 7 shown, when the axial flow fan 5 rotates clockwise, the hot air flow inside it is as Figure 8 shown.

[0094] In the description of this specification, the description with reference to terms such as "one embodiment", "some embodiments", "schematic embodiments", "examples", "specific examples", or "some examples", etc. means that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of this application. In this specification, the schematic expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0095] Although the embodiments of this application have been shown and described, those of ordinary skill in the art can understand that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and purposes of this application. The scope of this application is defined by the claims and their equivalents.

Claims

1. A cooking device, characterized in that: include: Box; An air hood is disposed in the box body and divides the internal space of the box body into an air duct cavity and a cooking cavity, and the air hood is provided with a first air hole and a second air hole; an axial flow fan located in the air duct cavity and disposed toward the other side of the cooking cavity opposite to the wind cover, wherein one end of the axial flow fan close to the wind cover is disposed corresponding to the first air hole, and one end of the axial flow fan away from the wind cover is connected to the second air hole; A heating element, disposed in the air duct cavity, for heating the gas flowing through the air duct cavity; The current collector is arranged around one end of the axial flow fan close to the wind shield and is in contact with the wind shield.

2. The cooking device according to claim 1, characterized in that: The current collector is mounted on the wind shield.

3. The cooking device according to claim 1, characterized in that: Along the radial direction of the axial flow fan, a gap between the collector and the axial flow fan is greater than or equal to 0.5 mm and less than or equal to 5 mm.

4. The cooking device according to claim 1, characterized in that: A first distance is arranged between the end of the collector away from the wind cover and the box body, and the first distance is greater than 3 mm.

5. The cooking device according to claim 1, characterized in that: The current collector is mounted on the wind shield by welding or riveting.

6. The cooking device according to any one of claims 1 to 5, characterized in that: The box body includes a first side and a second side arranged opposite to each other along a first direction, the first side of the box body is open, and a back plate is arranged on the second side of the box body. The wind cover is arranged in the box body and forms the air duct cavity with the back plate, and the axial flow fan is arranged along the first direction.

7. The cooking device according to any one of claims 1 to 5, characterized in that: The axial flow fan can rotate forward and reverse.

8. The cooking device according to any one of claims 1 to 5, characterized in that: The number of the axial flow fan is one.

9. The cooking device according to any one of claims 1 to 5, characterized in that: The number of the axial flow fans is at least 2, and at least 2 of the axial flow fans are arranged side by side along the second direction; The rotation direction of at least two of the axial flow fans is consistent, or at least two of the axial flow fans partially rotate forward and partially rotate reversely, or each of the axial flow fans can rotate forward and reverse alternately.

10. The cooking device according to any one of claims 1 to 5, characterized in that: At least two groups of the first air holes are arranged on the wind shield, each group of the first air holes includes a plurality of the first air holes, and each group of the first air holes is distributed in a ring shape, and at least two groups of the first air holes are arranged in a one-to-one correspondence with at least two axial flow fans; There are multiple second air holes, a non-hole area is arranged outside each group of the first air holes, and multiple second air holes are arranged outside the non-hole area.

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