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 interior of the box body into an air duct cavity and a cooking cavity, and an air inlet hole and an air outlet hole are formed in the fan cover; the fan is arranged in the air duct cavity and used for guiding air in the air duct cavity to enter the air duct cavity through the air inlet hole and guiding air in the cooking cavity to be discharged into the cooking cavity through the air outlet hole; the heating piece is arranged in the air duct cavity and used for heating air in the air duct cavity; the flow guide part is located in the air duct cavity and comprises a plurality of flow guide grooves distributed in the first direction, the flow guide grooves and the fan cover define a plurality of flow guide channels, one end of each flow guide channel corresponds to the air outlet side of the fan, and the other end of each flow guide channel communicates with the air outlet hole. According to the arrangement, air exhausted by the fan can be conveyed into the cooking cavity in a layered mode in the first direction, so that hot air input into the cooking cavity is evenly distributed in the first direction, the range of the hot air entering the cooking cavity can be enlarged, and the hot air can heat food materials more evenly.

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 up-and-down 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. The working mode of the fan with a blower is generally that the centrifugal fan rotates to suck air from the central position of rotation. The sucked air does work through the fan blades, and then passes through the heating tube for heating. The hot air flows out through the cover at the back and enters the cooking cavity to heat the food materials. The air after heating the food materials reflows 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 in the cooking cavity, flows along the wall surface, and the temperature decreases. It is blown to the food materials through internal circulation, resulting in low heating efficiency and uneven heating. 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, and the food materials will be heated more unevenly.

[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 an air inlet hole and an air outlet hole; a fan, which is arranged in the air duct cavity and is used to guide the gas in the air duct cavity to enter the air duct cavity through the air inlet hole and guide the gas in the cooking cavity to be discharged into the cooking cavity through the air outlet hole; a heating member, which is arranged in the air duct cavity and is used to heat the gas in the air duct cavity; a flow guiding member, which is located in the air duct cavity and includes a plurality of flow guiding grooves distributed along the first direction. The plurality of flow guiding grooves and the wind hood enclose a plurality of flow guiding channels. One end of the flow guiding channel is correspondingly arranged on the air outlet side of the fan, and the other end of the flow guiding channel is communicated with the air outlet hole.

[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 together with the inner wall of the box body, it encloses an air duct cavity, and the remaining space of the box body forms a cooking cavity. The wind hood is provided with an air inlet hole and an air outlet hole. The air duct cavity and the cooking cavity can communicate through the air inlet hole and the air outlet hole to make the air circulate. A fan and a heating element are arranged in the air duct cavity. The fan is used to guide the gas in the air duct cavity to enter the air duct cavity through the air inlet hole, and guide the gas in the cooking cavity to be discharged into the cooking cavity through the air outlet hole. The heating element is used to heat the air around it. In this way, through the action of the heating element and the fan, hot air flow can be continuously transported from the air duct cavity to the cooking cavity to heat the ingredients in the cooking cavity. At the same time, a flow guiding member is arranged between the fan and the wind hood. The flow guiding member is provided with a plurality of flow guiding grooves, and the plurality of flow guiding grooves are distributed at intervals along a first direction (such as the height direction). In this way, the air discharged by the fan can be guided through the plurality of flow guiding grooves to the air outlet hole of the wind hood, and then enter the cooking cavity through the air outlet hole. With this setting, since a plurality of flow guiding grooves are arranged along the first direction, the plurality of flow guiding grooves can be enclosed by the wind hood to form a flow guiding channel. Therefore, the air discharged by the fan can be stratified and transported into the cooking cavity along the plurality of flow guiding channels distributed in the first direction, so that the hot air input into the cooking cavity is more evenly distributed along the first direction. In this way, the range of the hot air entering the cooking cavity can be expanded, and the hot air can heat the ingredients more evenly.

[0008] Among them, the first direction is related to the setting position of the air duct cavity. For example, the air duct cavity can be arranged at the back or both sides of the entire cooking device, that is, the wind hood and the back plate or two side plates of the box body enclose the air duct cavity. In this case, the first direction can be the height direction of the cooking device. At this time, the hot air in the air duct cavity can enter the cooking cavity in layers along the height direction, so that the hot air can be distributed at different heights at the same time. In this way, the uniformity of the hot air distribution in the cooking cavity can be improved. For another example, the air duct cavity can be arranged at the bottom of the entire cooking device, that is, the wind hood and the bottom plate of the box body enclose the air duct cavity. In this case, the first direction can be the depth direction (i.e., the front-back direction) of the cooking device. At this time, the hot air in the air duct cavity can enter the cooking cavity in layers along the depth direction, so that the hot air can be distributed at different depth positions at the same time. In this way, the uniformity of the hot air distribution in the cooking cavity can be improved.

[0009] In any of the above technical solutions, optionally, the air outlet direction of the flow guiding channel is arranged along the axial direction of the fan.

[0010] In this embodiment, the opening direction of the diversion groove faces the wind hood, so that the air outlet holes on the wind hood are the outlets of the diversion channel, so that the air outlet direction of the diversion channel can be set along the axis of the fan, that is, the air entering the cooking cavity is discharged roughly straight ahead, rather than discharged along both sides. In this way, the hot air flow can directly blow the food materials, improving the heating efficiency of the food materials and reducing the blockage of the baking tray to the air flow. In the related solutions, the hot air generally blows to both sides of the cooking cavity. After the hot air enters the cooking cavity, it flows along the side wall surface and generally does not directly blow the food materials, resulting in poor heating effect of the hot air on the food materials.

[0011] In any of the above technical solutions, optionally, the diversion member includes a plurality of diversion ribs, and the plurality of diversion ribs are arranged at intervals in the first direction, and the diversion groove is formed by any two adjacent diversion ribs.

[0012] In this embodiment, the diversion member includes a plurality of diversion ribs arranged at intervals in the first direction. The plurality of diversion ribs enclose a plurality of diversion grooves arranged at intervals in the first direction. In this way, the air discharged by the fan can be guided to the air outlet hole through the space between the two diversion ribs. The solution of forming a plurality of diversion grooves by a plurality of diversion ribs makes the structure of the diversion member relatively simple. Of course, in a specific solution, a plurality of diversion grooves can also be formed by removing part of the material.

[0013] In any of the above technical solutions, optionally, the diversion rib is arranged at a first angle with respect to the rotation plane of the fan, and the first angle is greater than or equal to 0° and less than or equal to 90°.

[0014] In this embodiment, the diversion rib is not arranged parallel to the axis of the fan from the fan side to the wind hood side, nor is it completely perpendicular to the axis of the fan. For example, for the solution where the air duct cavity is arranged at the back or both sides of the entire cooking device, the diversion rib is inclined with respect to the back panel of the box body, and there is a certain included angle between the two. This enables the diversion groove to be arranged closer to the wind hood from the side close to the fan to the side far from the fan, so as to gradually compress the air flow, increase the speed of the gas discharged from the diversion groove, and increase the flow range of the air flow after entering the cooking cavity, making the hot air flow more evenly distributed in the cooking cavity.

[0015] In any of the above technical solutions, optionally, along the axis of the fan, the diversion rib is in contact with the wind hood, or along the axis of the fan, the gap between the diversion rib and the wind hood is greater than 0 mm and less than or equal to 5 mm.

[0016] In this technical solution, a notch is provided on one side of the diversion channel close to the wind hood, and the notch of the diversion channel can be blocked by the wind hood. In this way, the diversion member and the wind hood can enclose an air duct. In order to confine the hot air flow between the diversion member and the wind hood, it is preferably that the diversion member and the wind hood are fitted together to ensure the closure of the air duct. In addition, in order to reduce the accuracy requirements for the installation position between the diversion rib and the wind hood, some installation gaps can also be reserved between the diversion rib and the wind hood, but this gap cannot be too large, and the maximum cannot exceed 5 mm, so as to ensure the diversion effect of the diversion member.

[0017] In any of the above technical solutions, optionally, the width of the diversion rib in the first direction increases from the side close to the fan to the side away from the fan, and / or the width of the diversion channel decreases from the side close to the fan to the side away from the fan.

[0018] In this embodiment, the widths on both sides of the diversion rib are different. The width of the side away from the fan is relatively wide, and the width of the side close to the fan is relatively narrow. In this way, the width of the side of the diversion channel close to the fan can be made larger, and the width of the side away from the fan can be made smaller. In this way, a certain compression of the hot air flow can also be achieved along the air outlet direction to increase the speed of the gas discharged from the diversion channel, so as to increase the flow range of the air flow after entering the cooking cavity and make the hot air flow more evenly distributed in the cooking cavity.

[0019] In any of the above technical solutions, optionally, the number of the air inlet holes and the air outlet holes is multiple. The multiple air inlet holes are arranged corresponding to the air inlet side of the fan, the multiple air outlet holes are divided into two groups and symmetrically arranged on both sides of the multiple air inlet holes along the second direction, and each group of air outlet holes is arranged in multiple rows along the first direction on the wind hood.

[0020] In this technical solution, the number of the air inlet holes and the air outlet holes is multiple, so as to expand the air volume. Among them, the multiple air inlet holes are arranged corresponding to the air inlet side of the fan in the middle area of the wind hood. And the multiple air outlet holes are arranged on both sides of the multiple air inlet holes. And the multiple air outlet holes are arranged in multiple rows along the first direction, so that the air sent to the wind hood in layers along the first direction can enter the cooking cavity through the multiple rows of air outlet holes.

[0021] In any of the above technical solutions, optionally, the number of the diversion members is 2, and the 2 diversion members are distributed on both sides of the fan arranged radially, and each diversion member is arranged corresponding to a group of air outlet holes.

[0022] In this technical solution, one diversion member is provided on each side of the fan. Corresponding to the diversion members on both sides, two groups of air outlet holes are also correspondingly arranged on the wind hood. In this way, the cooking device can discharge air simultaneously from both sides along the first direction, so as to ensure the air outlet efficiency, thereby ensuring the amount of the hot air flow, and further ensuring the heating efficiency of the food ingredients.

[0023] In any of the above technical solutions, optionally, the two flow guiding members are distributed on both sides of the fan arranged radially. The flow guiding ribs of one of the two flow guiding members extend obliquely along the first side of the first direction from the side close to the fan to the side far from the fan, and the flow guiding ribs of the other of the two flow guiding members extend obliquely along the second side of the first direction from the side close to the fan to the side far from the fan.

[0024] In this technical solution, the flow guiding ribs are generally arranged in a planar structure along the diameter direction of the fan. However, in order to better rectify the rotating air flow generated by the fan into a parallel forward blowing air flow, a certain slope can be set for the flow guiding ribs. However, considering that when the fan rotates, the wind directions on both sides of the fan are opposite, therefore, the inclination directions of the flow guiding ribs on both sides of the fan can also be set to be opposite, and the inclination direction of each flow guiding rib is opposite to the air outlet direction at the corresponding position. For example, if the air outlet direction is downward, the flow guiding rib is inclined upward; if the air outlet direction is upward, the flow guiding rib is inclined downward. In this way, the air flow can be guided by the flow guiding ribs so that the air flow can be discharged as much as possible in the axial direction of the fan, so that the air flow can directly blow the food materials.

[0025] In any of the above technical solutions, optionally, the flow guiding rib is a first arc-shaped rib, and the flow guiding member further includes a second arc-shaped rib connected to the first arc-shaped rib and located on the air outlet side of the flow guiding rib close to the fan. Along the first direction, the extending directions of the first arc-shaped rib and the second arc-shaped rib are opposite, and the extending direction of the first arc-shaped rib is consistent with the air outlet direction of the fan at its location.

[0026] In this embodiment, the flow guiding rib is set as the first arc-shaped rib. In this way, the air flow can flow more smoothly along the flow guiding rib, thereby reducing the blockage of the air flow by the flow guiding rib. At the same time, a second arc-shaped rib is also provided on the flow guiding member. The second arc-shaped rib is arranged on the air inlet side of the first arc-shaped rib, and the second arc-shaped rib is used to guide the air flow into the flow guiding groove formed by two adjacent second arc-shaped ribs. The extending direction of the second arc-shaped rib is consistent with the air outlet direction of the fan at its location. In this way, when the air flow just contacts the second arc-shaped rib, it can flow along the second arc-shaped rib, that is, it can flow along the original air outlet direction. In this way, the direction of the air flow can be prevented from being changed sharply, thereby reducing the wind resistance and energy loss, and enabling the hot air flow to be discharged at a greater wind speed.

[0027] In any of the above technical solutions, optionally, the flow guiding member is arranged on the box body and is an integral structure with the box body, or the flow guiding member is arranged on the wind cover and is an integral structure with the wind cover, or the flow guiding member is arranged independently of the box body and independently of the wind cover.

[0028] In this embodiment, the flow guiding member can be arranged on the box body or the wind cover according to actual needs. Of course, the flow guiding member can also be completely independent of the box body or the wind cover.

[0029] In any of the above technical solutions, optionally, the flow guide member is welded or riveted to the box body or the air duct cover, or the flow guide member is a stamping structure formed by stamping the box body or the air duct cover.

[0030] In this embodiment, the flow guide ribs can be processed first, and then the flow guide ribs are installed on the air duct cover or the box body by welding or riveting to form the flow guide member. Alternatively, multiple flow guide ribs can also be stamped on the box body or the air duct cover by stamping to form the flow guide member.

[0031] Among them, when the flow guide member is welded or riveted to the box body or the air duct cover, the flow guide ribs can be processed into a relatively thin structure to form flow guide plates to guide the hot air flow.

[0032] Optionally, the cooking device can specifically be an oven or a microwave oven.

[0033] Optionally, the box body includes a first side and a second side arranged oppositely, and the first side of the box body is open. A back plate is provided on the second side of the box body. The air duct cover and the back plate enclose an air duct cavity. With this arrangement, components such as the fan and the heating element are all arranged at the back of the cooking device. The fan is installed in the air duct cavity and is arranged in the vertical direction. The first direction is the height direction of the cooking device, and the second direction is the left-right direction of the cooking device.

[0034] The additional aspects and advantages of the present utility model will become obvious in the following description part, or be learned through the practice of the present utility model. Description of the Drawings

[0035] The above and / or additional aspects and advantages of the present application will become obvious and easy to understand from the description of the embodiments in conjunction with the following drawings, where:

[0036] Figure 1 One of the schematic structural diagrams of an oven in the related art is shown;

[0037] Figure 2 Another schematic structural diagram of an oven in the related art is shown;

[0038] Figure 3 One of the simulation diagrams of the hot air flow in the cooking cavity of an oven in the related solution is shown;

[0039] Figure 4 Another simulation diagram of the hot air flow in the cooking cavity of an oven in the related solution is shown.

[0040] Among them, Figure 1 and Figure 2 The corresponding relationship between the reference numerals and the component names in is:

[0041] 1' Hot air oven, 12' Rear centrifugal fan, 14' Rear heating element, 16' Rear air shroud, 18' Cooking cavity.

[0042] Figure 5 One of the schematic structural diagrams of the cooking device in the present application is shown;

[0043] Figure 6 Another schematic structural diagram of the cooking device in the present application is shown;

[0044] Figure 7 Another schematic structural diagram of the cooking device in the present application is shown;

[0045] Figure 8 Another schematic structural diagram of the cooking device in the present application is shown;

[0046] Figure 9 Another schematic structural diagram of the cooking device in the present application is shown;

[0047] Figure 10 Another schematic structural diagram of the cooking device in the present application is shown;

[0048] Figure 11 Another schematic structural diagram of the cooking device in the present application is shown;

[0049] Figure 12 One of the schematic structural diagrams of the flow guiding ribs of the cooking device in the present application is shown;

[0050] Figure 13 Another schematic structural diagram of the flow guiding ribs of the cooking device in the present application is shown;

[0051] Figure 14 The simulation diagram of the hot air flow in the cooking cavity of the cooking device in the present application is shown.

[0052] Among them, Figures 5 to 13 The corresponding relationship between the reference numerals and the component names in

[0053] 1 Cabinet, 2 Air shroud, 22 Air inlet hole, 24 Air outlet hole, 3 Air duct cavity, 4 Cooking cavity, 5 Fan, 6 Heating element, 7 Flow guiding member, 72 Flow guiding groove, 74 Flow guiding rib, 742 First arc rib, 76 Second arc rib. Detailed implementation manners

[0054] In order to more clearly understand the above 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.

[0055] In the following description, numerous specific details are set forth to provide a thorough understanding of the present application. However, the present application may be implemented in other ways different from those described herein. Therefore, the scope of protection of the present application is not limited by the specific embodiments disclosed below.

[0056] Reference is hereinafter made to Figures 5 to 14 describe a cooking device provided according to some embodiments of the present application.

[0057] As Figure 5 、 Figure 6 and Figure 7 shown, the present application provides a cooking device, including 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 an air inlet hole 22 and an air outlet hole 24. The air duct cavity 3 and the cooking cavity 4 can communicate through the air inlet hole 22 and the air outlet hole 24 to make air circulate. A fan 5 and a heating element 6 are arranged in the air duct cavity 3. The fan 5 is used to guide the gas in the air duct cavity 3 to enter the air duct cavity 3 through the air inlet hole 22 and guide the gas in the cooking cavity 4 to be discharged into the cooking cavity 4 through the air outlet 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 fan 5, hot air flow can be continuously transported from the air duct cavity 3 into the cooking cavity 4 to heat the food materials in the cooking cavity 4. At the same time, a flow guiding member 7 is arranged between the fan 5 and the wind hood 2. The flow guiding member 7 is provided with a plurality of flow guiding grooves 72, and the plurality of flow guiding grooves 72 are spaced along a first direction (such as the height direction). And the plurality of flow guiding grooves 72 and the wind hood 2 enclose a plurality of flow guiding channels. One end of the flow guiding channel is arranged corresponding to the air outlet side of the fan 5, and the other end of the flow guiding channel communicates with the air outlet hole 24.

[0058] In this embodiment, the air discharged by the fan 5 can be guided by the plurality of flow guiding grooves 72 to be transported to the air outlet hole 24 of the wind hood 2 and then enter the cooking cavity 4 through the air outlet hole 24. With this setting, since a plurality of flow guiding grooves 72 are arranged along the first direction and the plurality of flow guiding grooves 72 can be enclosed by the wind hood 2 to form flow guiding channels, the air discharged by the fan 5 can be transported to the cooking cavity 4 in layers along the plurality of flow guiding channels distributed in the first direction. In this way, the hot air input into the cooking cavity 4 is relatively evenly distributed along the first direction, thereby expanding the range of the hot air entering the cooking cavity 4 and enabling the hot air to heat the food materials more evenly.

[0059] Among them, the first direction is related to the setting position of the air duct cavity 3. For example, it can be as Figure 5 and Figure 8As shown in the figure, the air duct cavity 3 is arranged at the back or on both sides of the entire cooking device, that is, the air duct cavity 3 is formed by the back plate of the air hood 2 and the cabinet 1 or the two side plates. In this case, the first direction can be the height direction of the cooking device. At this time, the hot air in the air duct cavity 3 can enter the cooking cavity 4 in layers along the height direction, so that the hot air can be distributed at different heights at the same time, thereby improving the uniformity of the hot air distribution in the cooking cavity 4. For another example, the air duct cavity 3 can be arranged at the bottom of the entire cooking device, that is, the air duct cavity 3 is formed by the bottom plate of the air hood 2 and the cabinet 1. In this case, the first direction can be the depth direction of the cooking device (i.e., the front-back direction). At this time, the hot air in the air duct cavity 3 can enter the cooking cavity 4 in layers along the depth direction, so that the hot air can be distributed at different depth positions at the same time, thereby improving the uniformity of the hot air distribution in the cooking cavity 4.

[0060] In any of the above embodiments, optionally, as Figure 5 and Figure 8 shown, the air outlet direction of the diversion channel is arranged along the axial direction of the fan 5.

[0061] In this embodiment, the opening direction of the diversion groove 72 faces the air hood 2, so that the air outlet hole 24 on the air hood 2 is the outlet of the diversion channel, so that the air outlet direction of the diversion channel can be arranged along the axial direction of the fan 5, that is, the air entering the cooking cavity 4 is discharged approximately straight ahead, rather than discharged along both sides. In this way, the hot air flow can directly blow the food materials, improving the heating efficiency of the food materials and reducing the blockage of the baking tray to the air flow. In the related solutions, the hot air generally blows to both sides of the cooking cavity 4. After the hot air enters the cooking cavity 4, it flows along the side wall surface and generally does not directly blow the food materials, resulting in poor heating effect of the hot air on the food materials.

[0062] In any of the above embodiments, optionally, as Figure 5 and Figure 8 shown, the diversion member 7 includes a plurality of diversion ribs 74, and the plurality of diversion ribs 74 are arranged at intervals along the first direction, and the diversion groove 72 is formed by any two adjacent diversion ribs 74.

[0063] In this embodiment, the diversion member 7 includes a plurality of diversion ribs 74 arranged at intervals along the first direction. The plurality of diversion ribs 74 enclose a plurality of diversion grooves 72 arranged at intervals along the first direction. In this way, the air discharged by the fan 5 can be guided to the air outlet hole 24 through the space between the two diversion ribs 74. The scheme of forming a plurality of diversion grooves 72 by a plurality of diversion ribs 74 makes the structure of the diversion member 7 relatively simple. Of course, in a specific solution, a plurality of diversion grooves 72 can also be formed by removing part of the material.

[0064] In any of the above embodiments, optionally, as Figure 6 and Figure 10As shown, the flow guiding rib 74 is arranged at a first angle β with respect to the rotation plane of the fan 5, and the first angle β is greater than or equal to 0° and less than or equal to 90°.

[0065] In this embodiment, the flow guiding rib 74 is not arranged parallel to the axial direction of the fan 5 from the fan 5 side to the air duct cover 2 side, nor is it completely perpendicular to the axial direction of the fan 5. For example, for the solution where the air duct cavity 3 is arranged at the back or both sides of the entire cooking device, the flow guiding rib 74 is inclined with respect to the back plate of the box body 1, and there is a certain included angle between the two. This enables the flow guiding groove 72 to be arranged closer to the air duct cover 2 from the side close to the fan 5 to the side far from the fan 5, so as to gradually compress the air flow, increase the speed of the gas discharged from the flow guiding groove 72, and thus increase the flow range of the air flow after entering the cooking cavity 4, making the hot air flow more evenly distributed in the cooking cavity 4.

[0066] In any of the above embodiments, optionally, along the axial direction of the fan 5, the flow guiding rib 74 is in contact with the air duct cover 2, or as Figure 9 and Figure 10 shown, along the axial direction of the fan 5, the gap L between the flow guiding rib 74 and the air duct cover 2 is greater than 0 mm and less than or equal to 5 mm.

[0067] In this embodiment, a notch is provided on the side of the flow guiding groove 72 close to the air duct cover 2, and the notch of the flow guiding groove 72 can be blocked by the air duct cover 2. In this way, the flow guiding member 7 and the air duct cover 2 can enclose an air duct. In order to limit the hot air flow between the flow guiding member 7 and the air duct cover 2, it is preferably that the flow guiding member 7 and the air duct cover 2 are in contact with each other to ensure the closure of the air duct. In addition, in order to reduce the installation position accuracy requirements between the flow guiding rib 74 and the air duct cover 2, some installation gaps can also be reserved between the flow guiding rib 74 and the air duct cover 2, but this gap cannot be too large, and the maximum cannot exceed 5 mm, so as to ensure the flow guiding effect of the flow guiding member 7.

[0068] In any of the above embodiments, optionally, as Figure 11 、 Figure 12 and Figure 13 shown, the width of the flow guiding rib 74 in the first direction increases from the side close to the fan 5 to the side far from the fan 5, and / or the width of the flow guiding groove 72 decreases from the side close to the fan 5 to the side far from the fan 5.

[0069] In this embodiment, the widths on both sides of the flow guiding rib 74 are different. The width H2 on the side away from the fan 5 is relatively wide, and the width H1 on the side close to the fan 5 is relatively narrow. In this way, the width of the side of the flow guiding groove 72 close to the fan 5 can be made larger, and the width of the side away from the fan 5 can be made smaller. In this way, the hot air flow can be compressed to a certain extent along the air outlet direction to increase the speed of the gas discharged from the flow guiding groove 72, so as to increase the flow range of the air flow entering the cooking cavity 4, and make the hot air flow more evenly distributed in the cooking cavity 4.

[0070] In any of the above embodiments, optionally, as Figure 5 shown, the numbers of the air inlet holes 22 and the air outlet holes 24 are both multiple. The multiple air inlet holes 22 are arranged corresponding to the air inlet side of the fan 5. The multiple air outlet holes 24 are divided into two groups and symmetrically arranged on both sides of the multiple air inlet holes 22 along the second direction. Each group of air outlet holes 24 is arranged in multiple rows along the first direction on the air hood 2.

[0071] In this embodiment, the numbers of the air inlet holes 22 and the air outlet holes 24 are multiple, so as to expand the air volume. Among them, the multiple air inlet holes 22 are arranged corresponding to the air inlet side of the fan 5 in the middle area of the air hood 2. And the multiple air outlet holes 24 are arranged on both sides of the multiple air inlet holes 22. And the multiple air outlet holes 24 are arranged in multiple rows along the first direction, so that the air sent to the air hood 2 in layers along the first direction can enter the cooking cavity 4 through the multiple rows of air outlet holes 24.

[0072] In any of the above embodiments, optionally, as Figure 5 and Figure 6 shown, the number of the flow guiding members 7 is 2. The 2 flow guiding members 7 are distributed on both sides of the fan 5 arranged along the radial direction (such as the second direction in Figure 5 ), and each flow guiding member 7 is arranged corresponding to a group of air outlet holes 24.

[0073] In this embodiment, one flow guiding member 7 is respectively arranged on both sides of the fan 5. Corresponding to the flow guiding members 7 on both sides, two groups of air outlet holes 24 are also correspondingly arranged on the air hood 2. In this way, the cooking device can discharge air simultaneously from both sides along the first direction, so as to ensure the air outlet efficiency, thereby ensuring the amount of the hot air flow, and further ensuring the heating efficiency of the food materials.

[0074] Among them, as Figure 6 shown, the number of the flow guiding members 7 is 2, so that two circulating air flows (as shown by the arrows in Figure 6 ) can be formed in the cooking cavity 4. In this way, the air flow can be more evenly distributed in the cooking cavity 4.

[0075] In any of the above embodiments, optionally, as Figure 5As shown, two flow guiding members 7 are distributed on both sides of the fan 5 arranged radially. The flow guiding ribs 74 of one of the two flow guiding members 7 extend obliquely from the side close to the fan 5 to the side far from the fan 5 along the first side of the first direction, and the flow guiding ribs 74 of the other of the two flow guiding members 7 extend obliquely from the side close to the fan 5 to the side far from the fan 5 along the second side of the first direction.

[0076] In this embodiment, the flow guiding ribs 74 are generally arranged in a planar structure along the diameter direction of the fan 5. However, in order to better rectify the rotating air flow generated by the fan 5 into a parallel forward blowing air flow, a certain slope can be set for the flow guiding ribs 74. However, considering that when the fan 5 rotates, the wind directions on both sides of the fan 5 are opposite, therefore, the inclination directions of the flow guiding ribs 74 on both sides of the fan 5 can also be set to be opposite, and the inclination direction of each flow guiding rib 74 is opposite to the air outlet direction at the corresponding position. For example, if the air outlet direction is downward, the flow guiding rib 74 inclines upward; if the air outlet direction is upward, the flow guiding rib 74 inclines downward. In this way, the air flow can be guided by the flow guiding ribs 74 so that the air flow can be discharged as much as possible in the axial direction of the fan 5, so that the air flow can directly blow the food materials.

[0077] In any of the above embodiments, optionally, as Figure 7 and Figure 8 shown, the flow guiding rib 74 is a first arc-shaped rib 742, and the flow guiding member 7 further includes a second arc-shaped rib 76 connected to the first arc-shaped rib 742 and located on the air outlet side of the flow guiding rib 74 close to the fan 5. Along the first direction, the extending directions of the first arc-shaped rib 742 and the second arc-shaped rib 76 are opposite, and the extending direction of the first arc-shaped rib 742 is consistent with the air outlet direction of the fan 5 at its location.

[0078] In this embodiment, the flow guiding rib 74 is set as the first arc-shaped rib 742. In this way, the air flow can flow more smoothly along the flow guiding rib 74, thereby reducing the blockage of the flow guiding rib 74 to the air flow. At the same time, a second arc-shaped rib 76 is also provided on the flow guiding member 7. The second arc-shaped rib 76 is arranged on the air inlet side of the first arc-shaped rib 742, and the second arc-shaped rib 76 is used to guide the air flow into the flow guiding groove 72 formed by two adjacent second arc-shaped ribs 76. The extending direction of the second arc-shaped rib 76 is consistent with the air outlet direction of the fan 5 at its location. In this way, when the air flow just contacts the second arc-shaped rib 76, it can flow along the second arc-shaped rib 76, that is, it can flow along the original air outlet direction. In this way, the direction of the air flow can be avoided from being changed sharply, thereby reducing the wind resistance and energy loss, and enabling the hot air flow to be discharged at a greater wind speed.

[0079] In any of the above embodiments, optionally, as Figure 8 shown, the flow guiding member 7 is arranged on the box body 1 and is an integral structure with the box body 1, or the flow guiding member 7 is arranged on the wind hood 2 (not shown in the figure of this embodiment) and is an integral structure with the wind hood 2, or asFigure 5 As shown, the flow guide member 7 is provided independently of the box body 1 and independently of the air hood 2.

[0080] In this embodiment, the flow guide member 7 can be provided on the box body 1 or the air hood 2 according to actual needs. Of course, the flow guide member 7 can also be completely independent of the box body 1 or the air hood 2.

[0081] In any of the above embodiments, optionally, the flow guide member 7 is welded or riveted to the box body 1 or the air hood 2, or the flow guide member 7 is a stamping structure formed by stamping the box body 1 or the air hood 2.

[0082] In this embodiment, the flow guide ribs 74 can be processed first, and then the flow guide ribs 74 are installed on the air hood 2 or the box body 1 by welding or riveting to form the flow guide member 7. Alternatively, multiple flow guide ribs 74 can also be stamped on the box body 1 or the air hood 2 by stamping to form the flow guide member 7.

[0083] Among them, when the flow guide member 7 is welded or riveted to the box body 1 or the air hood 2, the flow guide ribs 74 can be processed into a relatively thin structure to form flow guide plates to guide the hot air flow.

[0084] Optionally, the cooking device can specifically be an oven or a microwave oven.

[0085] Optionally, the box body 1 includes a first side and a second side arranged opposite to each other. The first side of the box body 1 is open. A back plate is provided on the second side of the box body 1. The air hood 2 and the back plate enclose an air duct cavity 3. This kind of setting enables components such as the fan 5 and the heating element 6 to be arranged at the back of the cooking device. The fan 5 is installed in the air duct cavity 3 and is arranged in the vertical direction. The first direction is the height direction of the cooking device, and the second direction is the left - right direction of the cooking device.

[0086] Next, the cooking device in the present application will be further introduced by taking an oven as an example.

[0087] Existing ovens generally achieve uniform heating of the ingredients in the cavity by arranging heating tubes up and down in the cavity or combining upper and lower heating tubes in the cavity with a back - mounted fan and heating tubes. The working mode of the oven with a blower is generally that the centrifugal blower rotates to suck air from the center position of rotation. The sucked air does work on the fan blades, then passes through the heating tubes for heating, and the hot air flows out through the back hood and enters the cavity to heat the ingredients. The air that has heated the ingredients re - circulates into the fan for re - heating. The existing hot - air components have large resistance losses, resulting in a decrease in the speed of hot air flowing into the cavity. At the same time, the hot air rotates in three - dimensional directions in the cavity and cannot effectively blow onto the ingredients, resulting in low heating efficiency and uneven heating. At the same time, when a solid baking tray is placed in the cavity, the air flow circulation in the cavity will be interrupted, and the heating of the ingredients will be more uneven.

[0088] Specifically, the existing hot - air oven 1’ is asFigure 1 and Figure 2 As 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'. The air is thrown onto the back heating tubes 14' through the work of the blades of the back centrifugal fan 12'. 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 there is no intervention control on the flow, resulting in a small air 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 like Figure 3 and Figure 4 As shown, the air speed near the food ingredients is small, and the air speed near the wall surface is large, and it fails to effectively blow to the surface of the food ingredients. Coupled with the setting of a solid baking tray inside the hot air oven 1', the air 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.

[0089] Based on the above problems, as Figures 5 to 14 shown, in this embodiment, by setting a flow guiding rib in the flow duct and controlling the air inlet and outlet, the air is made to be close to parallel to the baking tray, and the air blows forward in the depth direction of the cavity, directly blowing on the food ingredients, improving the heating efficiency of the food ingredients and reducing the blockage of the baking tray to the air flow.

[0090] 1. Combining the characteristics of the internal flow of the cavity, in the back air hood of this application, flow guiding ribs for controlling the flow direction and flow rate distribution of the hot air are arranged on both sides of the fan outlet. The flow guiding ribs are located between the fan outlet and the air hood outlet. By guiding and distributing the hot air heated by the heating tubes in the height direction of the cavity, the chaotic rotating air flow is changed to be close to parallel to the surface of the baking tray and the food ingredients. Along the depth direction of the cavity, the food ingredients can be heated more effectively. And the air after heating the food ingredients is guided by the blockage during door opening and closing and sucked by the negative pressure of the fan, and returns to the hot air assembly from the center to be reheated, as Figure 2 and Figure 14 shown.

[0091] 2. The flow guiding rib structure can be formed by stamping sheet metal, or made of metal sheets, or other materials with high temperature resistance, and is fixed on the cavity or the back air hood through processes such as welding and riveting, as Figure 5 , Figure 8 shown.

[0092] 3. The flow guiding ribs are arranged in the back air hood and can be integrally formed with the cavity sheet metal by stamping or assembled as an independent component. The maximum gap L between the top of the flow guiding rib and the back air hood is 0 mm to 5 mm, as Figure 9 andFigure 10 As shown; or the flow guiding rib structure can also be arranged on the back wind cover, integrally formed with the back wind cover by stamping, or used as an independent component for assembly. The maximum distance between the top of the flow guiding rib and the cavity bottom plate is 0 mm to 5 mm.

[0093] 4. To better guide the air flow into the cavity, there is a certain inclination angle between the bottom of the flow guiding rib position and the cavity surface, and the included angle β ranges from 0° to 90°, as Figure 6 , Figure 10 and Figure 11 shown.

[0094] 5. The flow guiding rib is generally a planar structure. To better rectify the rotating air flow into a parallel forward blowing direction, the flow guiding rib can be provided with a certain curvature. When the fan rotates clockwise, the left flow guiding rib is concave upward and the right flow guiding rib is concave downward, as Figure 7 and Figure 8 shown.

[0095] 6. The cross-sectional shape of the flow guiding rib can be triangular, trapezoidal, etc., and rounded corners are provided. To reduce the flow loss, the width H1 on the side close to the fan is recommended to be less than the width H2 on the side far from the fan, as Figure 11 , Figure 12 and Figure 13 shown.

[0096] 7. The rib position distance H can be evenly distributed or unevenly distributed according to the position of the baking tray, and the number is not limited.

[0097] Among them, Figure 14 shows a simulation schematic diagram of the hot air flow in the cooking cavity of the cooking device in the present application. It can be clearly seen from Figure 14 that the hot air flow is divided into two strands in the cooking cavity and does not rotate and flow along the wall surface, and its distribution in the cooking cavity is relatively uniform.

[0098] In the description of this specification, the description referring 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 the present 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.

[0099] Although embodiments of the present 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 spirit of the present application. The scope of the present application is defined by the claims and their equivalents.

Claims

1. A cooking device, characterized in that: include: Box; An air hood is arranged in the box body and divides the internal space of the box body into an air duct cavity and a cooking cavity, and an air inlet hole and an air outlet hole are arranged on the air hood; a fan, disposed in the air duct cavity, for guiding the gas in the air duct cavity to enter the air duct cavity through the air inlet hole, and guiding the gas in the cooking cavity to be discharged into the cooking cavity through the air outlet hole; A heating element, disposed in the air duct cavity, for heating the gas in the air duct cavity; The guide member is located in the air duct cavity and includes a plurality of guide grooves distributed along a first direction. The plurality of guide grooves and the wind cover form a plurality of guide channels. One end of the guide channel is arranged corresponding to the air outlet side of the fan, and the other end of the guide channel is connected to the air outlet hole.

2. The cooking device according to claim 1, characterized in that: The air outlet direction of the guide channel is arranged along the axial direction of the fan.

3. The cooking device according to claim 1, characterized in that: The guide member includes a plurality of guide ribs, the plurality of guide ribs are arranged at intervals along the first direction, and the guide groove is surrounded by any two adjacent guide ribs.

4. The cooking device according to claim 3, characterized in that: The guide rib is arranged at a first angle relative to a rotation plane of the fan, and the first angle is greater than or equal to 0° and less than or equal to 90°.

5. The cooking device according to claim 3, characterized in that: Along the axial direction of the fan, the guide rib and the wind cover are in contact with each other, or along the axial direction of the fan, a gap between the guide rib and the wind cover is greater than 0 mm and less than or equal to 5 mm.

6. The cooking device according to claim 3, characterized in that: The width of the guide rib along the first direction increases from a side close to the fan to a side far from the fan, and / or the width of the guide groove decreases from a side close to the fan to a side far from the fan.

7. The cooking device according to claim 3, characterized in that: The number of the air inlet holes and the air outlet holes are both multiple, and the multiple air inlet holes are arranged corresponding to the air inlet side of the fan. The multiple air outlet holes are divided into two groups and are symmetrically arranged on both sides of the multiple air inlet holes along the second direction. Each group of air outlet holes is arranged in multiple rows on the wind cover along the first direction.

8. The cooking device according to claim 7, characterized in that The number of the guide members is 2, and the 2 guide members are distributed on both sides of the fan along the radial direction, and each guide member corresponds to a group of the air outlet holes.

9. The cooking device according to claim 8, characterized in that The two guide members are distributed on both sides of the fan along the radial direction, the guide rib of one of the two guide members extends obliquely from the side close to the fan to the side away from the fan along the first side of the first direction, and the guide rib of the other of the two guide members extends obliquely from the side close to the fan to the side away from the fan along the second side of the first direction.

10. The cooking device according to claim 9, characterized in that The guide rib is a first arc-shaped rib, and the guide member also includes a second arc-shaped rib connected to the first arc-shaped rib and located on the air outlet side of the guide rib close to the fan. Along the first direction, the extension directions of the first arc-shaped rib and the second arc-shaped rib are opposite, and the extension direction of the first arc-shaped rib is consistent with the air outlet direction of the fan at its location.

11. The cooking device according to any one of claims 1 to 10, characterized in that: The flow guide is arranged on the box body and is an integral structure with the box body, or the flow guide is arranged on the wind shield and is an integral structure with the wind shield, or the flow guide is arranged independently of the box body and the wind shield.

12. The cooking device according to claim 11, characterized in that The deflector is installed on the box body or the wind shield by welding or riveting, or the deflector is a stamping structure formed by stamping the box body or the wind shield.

13. The cooking device according to any one of claims 1 to 10, characterized in that: The cooking device comprises an oven and / or a microwave.

Images