Cooking utensil

Abstract

The utility model relates to the technical field of cooking utensils, and provides a cooking utensil which comprises a shell and a baking rod, the shell is provided with a cooking cavity, the baking rod is rotatably arranged in the cooking cavity, and an air inlet is formed in the inner wall of the cooking cavity. The baking device further comprises a steam device, the steam output end of the steam device is in fluid communication with the air inlet, the baking rod is transversely arranged, the extending direction of the baking rod intersects with the extending direction of an opening of the air inlet, and the baking rod is located on a steam flowing path of the air inlet. The distance between the air inlet and the bottom of the cooking cavity is smaller than that between the baking rod and the bottom of the cooking cavity. According to the cooking utensil provided by the embodiment of the invention, the moisture of the food materials subjected to rotary roasting can be effectively increased, so that the food materials have the taste of being crisp outside and tender inside, and the cooking effect is effectively improved.

Description

Technical Field

[0001] The present application relates to the technical field of cooking utensils, and in particular to a cooking utensil. Background Art

[0002] With the continuous development of cooking utensil technology, the types of cooking utensils are becoming more and more abundant, which can bring rich cooking experience to users.

[0003] Taking an oven as an example, an oven can bake food so that the surface of the food presents a crispy taste. Among them, rotary baking is achieved by setting a rotatable baking rod in the oven, and putting food (for example, a whole chicken, a whole duck, etc.) on the baking rod. The rotation of the baking rod can drive the food to rotate together, thereby improving the uniformity of heating the food. Specifically, the oven usually bakes and heats the food through the heat radiation generated by the baking tube provided therein. Or the baking tube cooperates with a fan to generate heat convection to bake and heat the food. However, the current oven will make the food relatively dry and hard after the food is rotary baked, which reduces the taste of the food and reduces the cooking effect of the food. Utility Model Content

[0004] The present application provides a cooking utensil that can effectively increase the moisture content of food during the rotary roasting process, making the food crispy on the outside and tender on the inside, thereby effectively improving the cooking effect.

[0005] The present application provides a cooking appliance, comprising:

[0006] The shell has a cooking cavity, and the inner wall of the cooking cavity has an air inlet;

[0007] a grilling rod rotatably disposed in the cooking cavity;

[0008] a steam device, wherein a steam output end of the steam device is in fluid communication with the air inlet;

[0009] The grilling rod is arranged transversely, the extension direction of the grilling rod intersects with the extension direction of the opening of the air inlet, and the grilling rod is located on the steam flow path of the air inlet;

[0010] The distance between the air inlet and the bottom of the cooking cavity is smaller than the distance between the roasting rod and the bottom of the cooking cavity.

[0011] The present embodiment of the present invention incorporates a steam device within the cooking apparatus, allowing steam generated by the steam device to enter the cooking chamber through an air inlet. This effectively reduces or prevents the drying and hardening of ingredients due to excessive moisture loss during the rotary grilling process, resulting in a crispy exterior and tender interior, thereby effectively improving the cooking effect. Furthermore, by positioning the air inlet closer to the bottom of the cooking chamber than the grilling rod, i.e., by positioning the air inlet below the grilling rod, the steam can fully contact the ingredients on the grilling rod during its rise, increasing the contact area between the steam and the ingredients, thereby effectively increasing the moisture content of the ingredients. By aligning the extension of the grilling rod with the extension of the air inlet opening, and positioning the grilling rod in the steam flow path of the air inlet, steam can be ejected from the air inlet at an angle toward the surface of the ingredients on the grilling rod, effectively increasing the contact area between the steam and the ingredients, quickly and effectively increasing the moisture content of the ingredients and improving the efficiency of moisture addition.

[0012] In a possible implementation, the difference between the distance between the air inlet and the bottom of the cooking cavity and the distance between the roasting rod and the bottom of the cooking cavity is greater than 50 mm.

[0013] In one possible implementation, one end of the grilling rod is rotatably connected to the rear wall of the cooking cavity, and the other end extends toward the opening of the cooking cavity, and the grilling rod is arranged at an angle to the side wall of the cooking cavity;

[0014] The air inlet is located on the rear wall of the cooking cavity, an opening direction of the air inlet extends toward an opening direction of the cooking cavity, and an opening extension direction of the air inlet is parallel to a side wall of the cooking cavity.

[0015] In a possible implementation, the angle between the extending direction of the air inlet opening and the extending direction of the grilling rod is 30° to 60°.

[0016] In one possible implementation, a reference plane is defined, wherein the reference plane is parallel to the side wall of the cooking cavity, and the center line of the cooking cavity passes through the reference plane;

[0017] The distance between the air inlet and the reference surface is less than or equal to 110 mm.

[0018] In one possible implementation, a heating device is further included, wherein the heating device is located at the rear side of the cooking cavity;

[0019] A heat transfer hole is provided on the rear wall of the cooking cavity. The heat transfer hole is opposite to the heating device. Heat generated by the heating device enters the cooking cavity through the heat transfer hole.

[0020] In one possible implementation, the heating device includes a heating tube and a fan, wherein an air outlet of the fan is opposite to the heat transfer hole, the heating tube is arranged around the fan, and the fan is used to transport heat generated by the heating tube to the heat transfer hole so as to enter the cooking cavity;

[0021] The steam device also includes an air inlet pipe, which is connected to the air inlet, located at the rear side of the cooking cavity, and the distance between the air inlet pipe and the heating pipe is less than 50 mm. The heating pipe is also used to heat the steam in the air inlet pipe.

[0022] In one possible implementation, the diameter of the air inlet is less than 14 mm.

[0023] In one possible implementation, the device further includes a control module and a humidity detection module;

[0024] The humidity detection module is located in the cooking cavity, and the humidity detection module is electrically connected to the control module;

[0025] The control module is electrically connected to the steam device, the humidity detection module is used to detect the humidity value of the cooking cavity and transmit the humidity value to the control module, and the control module is used to control the opening or closing of the steam device according to the humidity value.

[0026] In one possible implementation, the steam device includes a liquid pipe and a heating element;

[0027] The liquid pipe is communicated with the air inlet pipe, the heating element is located on the periphery of the liquid pipe, the liquid pipe is used to contain liquid, and the heating element is used to heat the liquid in the liquid pipe to generate steam. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] To more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the following briefly introduces the drawings required for the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present application. Those skilled in the art can also derive other drawings based on these drawings without inventive effort.

[0029] Figure 1 A schematic structural diagram of a cooking utensil provided in an embodiment of the present application;

[0030] Figure 2 A front view of a cooking utensil provided in an embodiment of the present application;

[0031] Figure 3 A rear view of a cooking utensil provided in an embodiment of the present application;

[0032] Figure 4 This is a top view of a cooking utensil provided in an embodiment of the present application.

[0033] Reference numerals

[0034] 100-cooking utensils;

[0035] 110-housing;

[0036] 111 - cooking cavity; 112 - heat transfer hole; 113 - rear wall; 114 - side wall; 115 - opening;

[0037] 116-door body;

[0038] 120-baking rod;

[0039] 130-Steam unit;

[0040] 131-inlet pipe; 132-inlet port; 133-liquid pipe; 134-heating element;

[0041] 140- heating device;

[0042] 141-heating tube; 142-fan;

[0043] 150-baking rod support;

[0044] 160-drive motor;

[0045] 170-Ingredients. DETAILED DESCRIPTION

[0046] To make the purpose, technical solutions, and advantages of the embodiments of the present invention more clear, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the embodiments described are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0047] An embodiment of the present application provides a cooking utensil, which may be an oven or a microwave oven. In the embodiment of the present application, the cooking utensil is an oven as an example for description.

[0048] Figure 1 A schematic structural diagram of a cooking utensil provided in an embodiment of the present application.

[0049] See also Figure 1As shown, the cooking appliance 100 may include a housing 110 . The housing 110 may have a cooking cavity 111 . The cooking cavity 111 may be used to accommodate food 170 so as to heat the food 170 .

[0050] The cooking device 100 may further include a roasting rod 120, which may be rotatably disposed within the cooking cavity 111. The roasting rod 120 may be used to thread food 170, which may be placed on the roasting rod 120. For example, the roasting rod 120 may be used to thread larger food such as a whole chicken, a whole duck, a whole goose, or a rabbit. The roasting rod 120 may drive the food 170 to rotate, thereby improving the uniformity of heating of the food 170.

[0051] As discussed in the background art above, ovens typically heat food through heat radiation generated by a baking tube within the oven. Alternatively, the baking tube and a fan can generate heat convection to heat food. However, conventional ovens, after rotating food, can leave it dry and hard, reducing its texture and cooking quality.

[0052] To address the aforementioned issues, embodiments of the present application provide a cooking device. By providing a steam device within the cooking device, steam generated by the steam device enters the cooking cavity through an air inlet. This effectively reduces or prevents the drying and hardening of ingredients due to excessive moisture loss during the rotary grilling process, resulting in a crispy exterior and tender interior, thereby effectively improving the cooking effect. Furthermore, by positioning the air inlet closer to the bottom of the cooking cavity than the grilling rod, i.e., positioning the air inlet below the grilling rod, the steam is able to fully contact the ingredients on the grilling rod during its rise, increasing the contact area between the steam and the ingredients, thereby effectively increasing the moisture content of the ingredients. By positioning the grilling rod in a direction that intersects the direction of the air inlet opening and positioning the grilling rod in the steam flow path of the air inlet, steam is ejected from the air inlet at an angle toward the surface of the ingredients on the grilling rod, effectively increasing the contact area between the steam and the ingredients, quickly and effectively increasing the moisture content of the ingredients and improving the efficiency of moisture addition.

[0053] The cooking utensils provided in the embodiments of the present application are described in detail below with reference to the accompanying drawings.

[0054] Figure 2 This is a front view of a cooking utensil provided in an embodiment of the present application. Figure 3 This is a rear view of a cooking utensil provided in an embodiment of the present application. Figure 4 This is a top view of a cooking utensil provided in an embodiment of the present application.

[0055] The present application embodiment provides a cooking appliance 100, see Figure 2 and Figure 3As shown, the cooking appliance 100 may further include a steam device 130. The inner wall of the cooking cavity 111 may have an air inlet 132. The steam output end of the steam device 130 may be in fluid communication with the air inlet 132, so that the steam output end of the steam device 130 can communicate with the cooking cavity 111 through the air inlet 132. The steam device 130 can input steam into the cooking cavity 111 through the air inlet 132.

[0056] After the steam enters the cooking cavity 111, it can adhere to the surface of the food 170 and penetrate into the interior of the food 170 to increase the moisture of the food 170. This can effectively reduce or avoid the food 170 from becoming dry and hard due to excessive moisture loss during the baking process, and can make the food 170 crispy on the outside and tender on the inside, thereby effectively improving the cooking effect.

[0057] Among them, see Figure 2 As shown, the grilling rod 120 can be arranged horizontally, that is, the grilling rod 120 extends approximately in the horizontal direction, that is, it can be understood that the heights of both ends of the grilling rod 120 are the same or relatively close, so that the grilling rod 120 is basically arranged horizontally.

[0058] Among them, see Figure 4 As shown, the extending direction of the grilling rod 120 intersects the extending direction of the opening of the air inlet 132, and the grilling rod 120 can be located in the steam flow path of the air inlet 132. In other words, it can be understood that the opening 115 of the air inlet 132 extends in the horizontal direction, and the extending direction of the opening 115 of the air inlet 132 and the extending direction of the grilling rod 120 are arranged at an angle.

[0059] After being ejected from the air inlet 132, the steam can be sprayed obliquely toward the surface of the food 170 on the grilling rod 120, rather than being sprayed vertically toward the food 170. This can effectively increase the contact area between the steam and the food 170, can quickly and effectively increase the moisture content of the food 170, and improve the efficiency of increasing the moisture content of the food 170.

[0060] The distance between air inlet 132 and the bottom of cooking cavity 111 can be smaller than the distance between grilling rod 120 and the bottom of cooking cavity 111. This means that air inlet 132 is located below grilling rod 120. Steam has a lower density than air. By positioning air inlet 132 below grilling rod 120, steam enters cooking cavity 111 through air inlet 132 and then floats upward to contact food 170 on grilling rod 120. This effectively increases the contact area between steam and food 170, thereby increasing the moisture content of food 170.

[0061] For example, a steam outlet (not shown) may be located above the cooking cavity 111. After the steam enters the cooking cavity 111 through the air inlet 132, it moves toward the outlet, i.e., floats upward. During the steam's upward movement, it may pass through the food 170 and come into contact with the food 170, allowing the food 170 to absorb moisture from the steam, thereby increasing the moisture content of the food 170.

[0062] The cooking device 100 provided in the embodiment of the present application, by providing a steam device 130 therein, allows steam generated by the steam device 130 to enter the cooking cavity 111 through an air inlet 132. This effectively reduces or prevents the drying and hardening of ingredients 170 due to excessive moisture loss during the rotary roasting process, resulting in the ingredients 170 being crispy on the outside and tender on the inside, thereby effectively improving the cooking effect. Furthermore, by arranging the distance between the air inlet 132 and the bottom of the cooking cavity 111 less than the distance between the roasting rod 120 and the bottom of the cooking cavity 111, that is, by positioning the air inlet 132 below the roasting rod 120, the steam can fully contact the ingredients 170 on the roasting rod 120 during the rising process, thereby increasing the contact area between the steam and the ingredients 170 and effectively increasing the moisture content of the ingredients 170. By arranging the extension direction of the roasting rod 120 to intersect the extension direction of the opening of the air inlet 132, and positioning the roasting rod 120 in the steam flow path of the air inlet 132, the steam can be effectively absorbed by the ingredients 170. After being ejected from the air inlet 132 , the steam can be sprayed obliquely toward the surface of the food 170 on the grilling rod 120 , which can effectively increase the contact area between the steam and the food 170 , can quickly and effectively increase the moisture content of the food 170 , and improve the efficiency of increasing the moisture content of the food 170 .

[0063] See also Figure 2 As shown, the difference between the distance between the air inlet 132 and the bottom of the cooking cavity 111 and the distance between the grilling rod 120 and the bottom of the cooking cavity 111 can be greater than 50 mm. Figure 2 As shown, the difference between the distance between the air inlet 132 and the bottom of the cooking cavity 111 and the distance between the grilling rod 120 and the bottom of the cooking cavity 111 can be d1, and the value of d1 can be greater than 50 mm. In other words, it can be understood that the distance between the air inlet 132 and the horizontal plane where the grilling rod 120 is located is greater than 50 mm.

[0064] By making the distance between the air inlet 132 and the horizontal plane where the grilling rod 120 is located greater than 50 mm, the blocking of the air inlet 132 by the food 170 passing through the grilling rod 120 can be reduced or avoided, and the air inlet 132 can be prevented from being blocked and affecting the steam input, which helps to improve the reliability and stability of steam input.

[0065] Continue to see Figure 4As shown, the angle α between the extending direction of the opening 115 of the air inlet 132 and the extending direction of the grilling rod 120 can be 30° to 60°. For example, the value of α can be 30°, 45°, 60°, etc. This angle allows the steam to have a larger contact area with the surface of the food 170 when sprayed onto the surface, effectively increasing the moisture content of the food 170, thereby effectively improving the toasting effect of the food 170.

[0066] Continue to see Figure 4 As shown, one end of the roasting rod 120 can be rotatably connected to the rear wall 113 of the cooking cavity 111. For example, a driving motor 160 can be provided on the outside of the rear wall 113 of the cooking cavity 111, and one end of the roasting rod 120 can extend outside the cooking cavity 111 and be connected to the driving motor 160 so that the motor can drive the roasting rod 120 to transmit.

[0067] The other end of the grilling rod 120 can extend toward the opening 115 of the cooking cavity 111, and the grilling rod 120 can be arranged at an angle to the sidewall 114 of the cooking cavity 111. The opening 115 of the cooking cavity 111 is located where the door 116 of the cooking device 100 is installed. When the door 116 is closed, the opening 115 of the cooking cavity 111 can be sealed, making the cooking cavity 111 a closed cavity. In other words, the grilling rod 120 can be arranged at an angle within the cooking cavity 111, extending approximately diagonally along the cooking cavity 111. This effectively increases the space on both sides of the grilling rod 120, allowing larger ingredients 170 to pass through the grilling rod 120, thereby effectively improving the utilization rate of the cooking cavity 111.

[0068] For example, a grilling rod support 150 may be provided within the cooking cavity 111. The grilling rod support 150 may be positioned at the opening 115 of the cooking cavity 111, and the other end of the grilling rod 120 may be placed on the grilling rod support 150. This allows the grilling rod 120 to be tilted within the cooking cavity 111. When the drive motor 160 rotates one end of the grilling rod 120, the other end of the grilling rod 120 may rotate synchronously on the grilling rod support 150, driving the food 170 to rotate, thereby improving the uniformity of heating of the food 170.

[0069] The air inlet 132 may be located on the rear wall 113 of the cooking cavity 111, and the opening 115 of the air inlet 132 may extend toward the opening 115 of the cooking cavity 111. The opening 115 of the air inlet 132 may extend parallel to the sidewall 114 of the cooking cavity 111. This allows the opening 115 of the air inlet 132 to extend at an angle to the grilling rod 120, so that steam ejected from the air inlet 132 is angled toward the surface of the food 170 on the grilling rod 120. This effectively increases the contact area between the steam and the surface of the food 170, thereby increasing the moisture content of the food 170.

[0070] Continue to see Figure 4 As shown, a reference plane A is defined, wherein the reference plane A is parallel to the side wall 114 of the cooking cavity 111, and the center line of the cooking cavity 111 passes through the reference plane. In other words, it can be understood that the reference plane A is a vertical plane parallel to the side wall 114 of the cooking cavity 111, and the reference plane A is located in the middle of the cooking cavity 111, and the reference plane A divides the cooking cavity 111 into two parts, left and right.

[0071] The distance between the air inlet 132 and the reference surface can be d2, and the value of d2 can be less than or equal to 110 mm. This can reduce the distance between the air inlet 132 and the food 170 on the grilling rod 120, so that the steam entering the cooking cavity 111 from the air inlet 132 can be directly sprayed onto the surface of the food 170, thereby effectively increasing the moisture of the food 170 and improving the cooking effect.

[0072] Continuing with the figure, the cooking appliance 100 further includes a heating device 140, which may be located at the rear side of the cooking cavity 111. A heat transfer hole 112 may be formed in the rear wall 113 of the cooking cavity 111. Heat transfer holes 112 may face the heating device 140, allowing heat generated by the heating device 140 to enter the cooking cavity 111 through the heat transfer holes 112. The heat entering the cooking cavity 111 heats the food 170, thereby cooking the food 170 until cooked through the heat provided by the heating device 140.

[0073] Continue to see Figure 3 As shown, the heating device 140 may include a heating tube 141 and a fan 142, the air outlet of the fan 142 may be opposite to the heat transfer hole 112, the heating tube 141 may be arranged around the outer periphery of the fan 142, and the fan 142 may be used to transport the heat generated by the heating tube 141 to the heat transfer hole 112, so that the heat can enter the cooking cavity 111 to heat the food 170 in the cooking cavity 111.

[0074] The steam device 130 may include an air inlet pipe 131, which may be connected to an air inlet port 132. The air inlet pipe 131 may be located at the rear side of the cooking cavity 111. The distance between the air inlet pipe 131 and the heating pipe 141 may be d3, which may be less than 50 mm. The heating pipe 141 may also be used to heat the steam in the air inlet pipe 131. This may increase the temperature of the steam, forming high-temperature steam. After entering the cooking cavity 111, the high-temperature steam may dissolve fat in the food 170 (e.g., meat), effectively improving the taste of the food 170 and enhancing the cooking effect of the food 170.

[0075] The diameter of the air inlet 132 can be less than 14 mm. This allows the steam to enter the cooking cavity 111 from the air inlet 132 in a jet-like shape and be sprayed onto the surface of the food 170. This effectively increases the steam spray area and improves the uniformity of the steam's adhesion to the surface of the food 170, thereby effectively improving the uniformity of the moisture content of the food 170 and increasing the moisture content of the food 170.

[0076] In the embodiment of the present application, the cooking appliance 100 may further include a control module and a humidity detection module, wherein the humidity detection module may be located in the cooking cavity 111 and may be electrically connected to the control module.

[0077] The control module can be electrically connected to the steam device 130, the humidity detection module can be used to detect the humidity value of the cooking cavity 111 and transmit the humidity value to the control module, and the control module can be used to control the opening or closing of the steam device 130 according to the humidity value.

[0078] For example, a preset temperature can be set in the control module. When the humidity value in the cooking cavity 111 detected by the humidity detection module is lower than the preset temperature value, it indicates that the humidity in the cooking cavity 111 is low and the moisture content of the food 170 is also low. In this case, the control module can turn on the steam device 130 so that the steam device 130 can promptly provide steam to the cooking cavity 111 to increase the moisture content of the food 170.

[0079] Conversely, when the humidity detection module detects a humidity value within the cooking cavity 111 greater than a preset temperature value, it indicates that the humidity within the cooking cavity 111 is high and the moisture content of the food 170 is also high. In this case, the control module can shut down the steam device 130 to stop supplying steam to the cooking cavity 111, thereby reducing the moisture content of the food 170 and maintaining it within a reasonable range, thereby effectively improving the texture of the food 170 and enhancing the cooking effect.

[0080] Alternatively, in some examples, the control device can automatically adjust the steam application duration and interval based on the type of ingredients 170 being toasted. For example, based on a user-selected recipe option, each steam application duration is T0 seconds, and each steam application interval is T1 seconds. The value of T0 can be 1 ≤ T0 ≤ 60. The interval T1 can be greater than or equal to 1 minute.

[0081] Alternatively, the user can independently select the duration and time of steam addition, thereby effectively improving the flexibility of steam application and enhancing the user experience.

[0082] Continue to see Figure 3 As shown, the steam device 130 may include a liquid pipe 133 and a heating element 134. The liquid pipe 133 may be connected to the air inlet pipe 131. The heating element 134 may be located on the periphery of the liquid pipe 133. The liquid pipe 133 may be used to hold liquid. For example, the liquid pipe 133 may contain a liquid capable of generating steam, such as water. The heating element 134 may be used to heat the liquid in the liquid pipe 133 to generate steam. The steam may enter the air inlet pipe 131 through the liquid pipe 133, and then enter the cooking chamber 111 through the air inlet 132 on the air inlet pipe 131, thereby moistening the food 170.

[0083] For example, during use, while the grilling rod 120 is preheating, the heating element 134 can be turned on to preheat the steam device 130, thereby increasing the temperature of the liquid in the liquid pipe 133. In this way, when the food 170 is being toasted, the liquid can be quickly heated to the evaporation temperature to quickly generate steam, thereby providing steam to the food 170 in a timely manner.

[0084] Through testing, it can be concluded that the cooking efficiency of the cooking appliance 100 provided in the embodiment of the present application after applying steam is increased by 25.53% compared with the cooking efficiency without applying steam, which effectively improves the cooking efficiency.

[0085] The color uniformity of the food 170 after steaming is improved by 6.72% compared to the color uniformity of the food 170 without steaming, which effectively improves the color uniformity of the food 170 and enhances the aesthetics of the food 170.

[0086] The fat-removing rate per unit time of the food 170 after applying steam is increased by 15.25% compared to the food 170 without applying steam, which effectively improves the fat-removing effect of the food 170 and thus effectively improves the taste of the food 170.

[0087] Furthermore, the addition of the steam device 130 to the cooking appliance 100 according to the embodiment of the present application significantly improves the peroxidation protection of the grilling rod 120. Testing has shown that the peroxidation value of the grilling rod 120 after steam application is 67.44% lower than that of the grilling rod 120 without steam application. This significantly reduces the peroxidation reaction of the grilling rod 120, effectively improving the peroxidation protection of the grilling rod 120 and extending the service life of the grilling rod 120.

[0088] In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside" and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present invention.

[0089] In the description of the present invention, it should be understood that the terms "including" and "having" and any variations thereof used herein are intended to cover non-exclusive inclusions. For example, a process, method, system, product or apparatus comprising a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to these processes, methods, products or apparatuses.

[0090] Unless otherwise expressly specified or limited, the terms "mounted," "connected," "connect," "fixed," etc. should be interpreted broadly. For example, they can refer to fixed connections, removable connections, or integration; they can refer to direct connections or indirect connections through an intermediary; they can refer to internal connections between two components or interactions between two components. Those skilled in the art will understand the specific meanings of these terms in this utility model based on the specific circumstances. Furthermore, the terms "first," "second," etc., etc., are used for descriptive purposes only and should not be construed to indicate or imply relative importance or implicitly specify the quantity of the technical features indicated.

[0091] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the above embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A cooking appliance comprising: A housing (110), the housing (110) having a cooking cavity (111), an inner wall of the cooking cavity (111) having an air inlet (132); A roasting rod (120) for passing food through, wherein the roasting rod (120) is rotatably disposed in the cooking cavity (111); a steam device (130), wherein a steam output end of the steam device (130) is in fluid communication with the air inlet (132); It is characterized by: The roasting rod (120) is arranged transversely, the extension direction of the roasting rod (120) intersects with the opening extension direction of the air inlet (132), and the roasting rod (120) is located on the steam flow path of the air inlet (132); The distance between the air inlet (132) and the bottom of the cooking cavity (111) is smaller than the distance between the roasting rod (120) and the bottom of the cooking cavity (111).

2. The cooking appliance according to claim 1, wherein The difference between the distance between the air inlet (132) and the bottom of the cooking cavity (111) and the distance between the roasting rod (120) and the bottom of the cooking cavity (111) is greater than 50 mm.

3. The cooking appliance according to claim 2, wherein: One end of the roasting rod (120) is rotatably connected to the rear wall of the cooking cavity (111), and the other end extends toward the opening of the cooking cavity (111), and the roasting rod (120) is arranged at an angle to the side wall of the cooking cavity (111); The air inlet (132) is located on the rear wall of the cooking cavity (111), the opening direction of the air inlet (132) extends toward the opening direction of the cooking cavity (111), and the opening extension direction of the air inlet (132) is parallel to the side wall of the cooking cavity (111).

4. The cooking appliance according to claim 3, wherein: The angle between the extending direction of the opening of the air inlet (132) and the extending direction of the roasting rod (120) is 30° to 60°.

5. The cooking utensil according to any one of claims 1 to 4, characterized in that: defining a reference plane (A), wherein the reference plane (A) is parallel to the side wall of the cooking cavity (111), and the center line of the cooking cavity (111) passes through the reference plane (A); The distance between the air inlet (132) and the reference surface (A) is less than or equal to 110 mm.

6. The cooking utensil according to any one of claims 1 to 4, characterized in that: It also includes a heating device (140), the heating device (140) being located at the rear side of the cooking cavity (111); A heat transfer hole (112) is provided on the rear wall of the cooking cavity (111), and the heat transfer hole (112) is opposite to the heating device (140). Heat generated by the heating device (140) enters the cooking cavity (111) through the heat transfer hole (112).

7. The cooking appliance according to claim 6, characterized in that The heating device (140) comprises a heating tube (141) and a fan (142), the air outlet of the fan (142) is opposite to the heat transfer hole (112), the heating tube (141) is arranged around the outer periphery of the fan (142), and the fan (142) is used to transport the heat generated by the heating tube (141) to the heat transfer hole (112) so as to enter the cooking cavity (111); The steam device (130) further comprises an air intake pipe (131), the air intake pipe (131) being connected to the air inlet (132), the air intake pipe (131) being located at the rear side of the cooking cavity (111), and the distance between the air intake pipe (131) and the heating pipe (141) being less than 50 mm, and the heating pipe (141) being further used for heating the steam in the air intake pipe (131).

8. The cooking utensil according to any one of claims 1 to 4, characterized in that: The diameter of the air inlet (132) is less than 14 mm.

9. The cooking utensil according to any one of claims 1 to 4, characterized in that: It also includes a control module and a humidity detection module; The humidity detection module is located in the cooking cavity (111), and the humidity detection module is electrically connected to the control module; The control module is electrically connected to the steam device (130), the humidity detection module is used to detect the humidity value of the cooking cavity (111) and transmit the humidity value to the control module, and the control module is used to control the opening or closing of the steam device (130) according to the humidity value.

10. The cooking appliance according to claim 7, wherein The steam device (130) includes a liquid pipe (133) and a heating element (134); The liquid pipe (133) is connected to the air inlet pipe (131), the heating element (134) is located on the periphery of the liquid pipe (133), the liquid pipe (133) is used to contain liquid, and the heating element (134) is used to heat the liquid in the liquid pipe (133) to generate steam.

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