Cooking equipment

Abstract

The utility model discloses cooking equipment, belongs to the field of cooking equipment, solves the problem that steam in a cooking cavity is not uniformly distributed, and adopts the technical scheme that the cooking equipment mainly comprises a base and a pot body assembly, the base is connected with a steam inlet assembly for conveying steam to the pot body assembly, and the pot body assembly comprises a steaming rack and a steaming tray. The steaming tray is placed on the steaming rack and forms a cavity with the steaming rack, a steam inlet communicated with the steam inlet assembly is formed in the side wall of the steaming rack, at least one guide rib is arranged on the steaming rack, the guide rib is provided with a guide face, the guide face is located on the front side of the steam inlet, and after steam passes through the steam inlet, the guide rib enables at least part of the steam to flow to the two sides of the steam inlet along the guide face. According to the utility model, the guide ribs play a role in guiding steam, so that the steam is distributed more uniformly.

Description

Technical Field

[0001] The utility model discloses a cooking device, belonging to the technical field of cooking devices. Background Art

[0002] With the development and promotion of the small household appliance industry, cooking equipment has become popular among consumers due to its advantages such as easy portability, fast heating, and diverse functions. Cooking equipment usually includes a base and a pot body assembly. A steam generator is provided in the base, and a steam inlet assembly is provided between the base and the pot body assembly. After the cooking equipment is started, the steam generator generates high-temperature steam, which enters the cooking cavity of the pot body assembly through the steam inlet assembly. The high-temperature steam heats the food in the cooking cavity to cook the food.

[0003] However, when the cooking device is in use, steam enters the cooking cavity from the steam inlet of the pot body assembly, and most of the steam directly diffuses from the steam inlet to the steam outlet on the other side and escapes from the steam outlet. Therefore, the flow path of the steam in the cooking cavity is short, and the residence time in the cooking cavity is short, resulting in the steam being unable to fully flow through the entire cooking cavity, making the distribution of steam in the cooking cavity relatively uneven, thereby causing uneven heating of the food, affecting the heating efficiency and taste of the food. Utility Model Content

[0004] The purpose of the utility model is to solve the problem of uneven distribution of steam in a cooking cavity, and to this end provides a cooking device, wherein guide ribs guide the steam to make the distribution of the steam more uniform.

[0005] To solve the above technical problems, the present invention adopts the following technical solutions:

[0006] A cooking device includes a base and a pot body assembly, the base is connected to a steam inlet assembly for conveying steam to the pot body assembly, the pot body assembly includes a steaming rack and a steaming plate, the steaming plate is placed on the steaming rack and forms a cavity with the steaming rack, a steam inlet connected to the steam inlet assembly is provided on the side wall of the steaming rack, and at least one guide rib is provided on the steaming rack, the guide rib has a guide surface, and the guide surface is located in front of the steam inlet. After the steam passes through the steam inlet, the guide rib causes at least part of the steam to flow along the guide surface to both sides of the steam inlet.

[0007] The beneficial effects of adopting the utility model are:

[0008] The steaming rack of the present invention is provided with guiding ribs, and the steam inlet is arranged on the side wall of the steaming rack. After the steam leaves the steam inlet, it flows horizontally into the cooking cavity. The guiding surface of the guiding rib is at the front side of the steam inlet. After part of the steam enters the cooking cavity, it will be directly blown onto the guiding surface of the guiding rib. Then the guiding rib guides the steam to flow along the guiding surface to the two sides of the steam inlet. The guiding rib can significantly increase the flow path of the steam, so that the steam can diffuse into the entire cavity more quickly, and at the same time, it can also make the distribution of the steam more uniform, thereby achieving uniform heating of the food, helping to improve the heating efficiency of the food, and also improving the cooking effect, so that the food has a better taste; in addition, the guiding rib forms a barrier to the flow of steam, which can cause disturbance of the steam, thereby changing the flow path of the steam, preventing the steam from diffusing directly to the steam outlet, effectively increasing the residence time of the steam in the cooking cavity, so that the steam can fully heat the food, improve the utilization rate of heat, and significantly improve the heating efficiency of the food.

[0009] Preferably, the steam rack is provided with two guide ribs, with a gap formed between the two guide ribs, the gap being located in front of the steam inlet. Using the aforementioned technical solution, the guide ribs can separate the cavity into a first area and a second area, wherein the first area is located between the guide ribs and the steam inlet, and the second area is located on the side of the guide ribs away from the steam inlet. After steam leaves the steam inlet and blows toward the guide ribs, some steam can flow through the gap to the second area of ​​the cavity. Furthermore, the guide ribs on either side of the gap can respectively guide the steam to either side of the steam inlet, thereby allowing the steam to fully diffuse throughout the cavity and achieve more even steam distribution, thereby facilitating sufficient and uniform heating of the food.

[0010] Preferably, the guide rib includes a first end and a second end, the notch is located between the two first ends, and the second end extends toward and away from the steam inlet. With the aforementioned technical solution, the guide rib extends from the notch toward and away from the steam inlet. When steam strikes the guide rib, the rib directs the steam toward a corner of the cavity away from the steam inlet, allowing the steam to fully diffuse throughout the cavity.

[0011] Preferably, the distance between the first end and the steam inlet is d, and the distance between the steam inlet and the opposite side wall of the steam rack is D, where d is less than D / 2. The aforementioned technical solution allows the first end of the guide rib to be closer to the steam inlet, resulting in a higher steam velocity when the steam leaves the steam inlet. When the steam strikes the guide rib, the faster the steam velocity, the more effective the guide rib's steam guidance, allowing the steam to steadily diffuse to the boundaries of the cavity, thereby improving steam dispersion and ensuring sufficient and even heating of the food. Furthermore, the closer the first end is to the steam inlet, the more steam passes through the gap, resulting in a more even distribution of steam between the first and second regions.

[0012] Preferably, the width of the notch is A, the width of the steam inlet is B, and A < B. By adopting the aforementioned technical solution, part of the steam can flow directly through the notch toward the side of the guide rib away from the steam inlet, while another part of the steam can be blown directly onto the guide rib, flowing toward both sides of the steam inlet under the guidance of the guide rib, which helps to improve the guiding effect of the guide rib and make the steam distribution more uniform. However, when A ≥ B, when the steam flows toward the guide rib, most of the steam may pass through the notch, and only a small part of the steam may be blown onto the guide rib, reducing the guiding effect of the guide rib on the steam and making it difficult for the steam to fully diffuse into the entire cavity.

[0013] Preferably, the steam inlet is arranged on the side wall of the steam rack, and the guide surface of the guide rib remains parallel to the side wall where the steam inlet is located.

[0014] Preferably, the guide ribs are wavy; or the guide surface is wavy. Using the aforementioned technical solution, when steam is blown onto the guide ribs, the wavy guide ribs or guide surface act to cause the steam to rebound in multiple directions, allowing the steam to fully and quickly diffuse into the corners and boundaries of the cavity.

[0015] Preferably, a spacing H is defined between the top surface of the guide rib and the bottom surface of the steaming tray, with 0 < H < 2 mm. With the aforementioned technical solution, when steam is blown onto the guide rib, the guide rib can block most of the steam, thereby guiding the steam and reducing the amount of steam that passes between the top surface of the guide rib and the bottom surface of the steaming tray, thereby significantly improving the guiding effect of the guide rib. However, when H is greater than or equal to 2 mm, the gap between the guide rib and the steaming tray is larger. When steam is blown toward the guide rib, more steam will directly pass over the guide rib and through the gap between the guide rib and the steaming tray, thereby reducing the amount of steam that can be guided by the guide rib and reducing the guiding effect of the guide rib.

[0016] Preferably, a height difference h is defined between the top surface of the guide rib and the top end of the steam inlet, where h > 0. With the aforementioned technical solution, i.e., the top end of the steam inlet is lower than the top surface of the guide rib, steam that leaves the steam inlet and blows toward the guide rib is blocked by the guide rib and directed toward the outside of the steam inlet by the guide rib. This reduces the amount of steam that directly passes through the guide rib through the gap between the guide rib and the steaming tray, thereby improving the guiding effect of the guide rib.

[0017] Preferably, the steam rack includes a long sidewall and a short sidewall, with the steam inlet positioned in the middle of the long sidewall. The aforementioned technical solution reduces the distance between the steam inlet and the sidewall opposite it, allowing some steam to escape the steam inlet and be blown onto the sidewall opposite it, while the guide ribs direct the remaining steam toward the short sidewall of the steam rack, allowing the steam to fully diffuse throughout the entire cavity.

[0018] Other features and advantages of the present invention will be disclosed in detail in the following specific embodiments and drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] The present invention will be further described below with reference to the accompanying drawings:

[0020] Figure 1 This is an exploded view of a cooking device according to the present invention;

[0021] Figure 2 This is a cross-sectional view of a cooking device according to the present invention;

[0022] Figure 3 This is a cross-sectional view of a steaming rack in a cooking device according to the present invention;

[0023] Figure 4 This is a schematic structural diagram of a steaming rack in a cooking device of the present invention;

[0024] Figure 5 This is a schematic diagram of the steam flow path in a steam rack of a cooking device of the present invention;

[0025] Figure 6 This is a top view of a steaming rack in a cooking device according to the present invention;

[0026] Figure 7 This is a schematic structural diagram of the steaming rack in the second embodiment of the present invention;

[0027] Figure 8 This is a top view of the steaming rack in the second embodiment of the present invention;

[0028] Figure 9 This is a schematic structural diagram of the steaming rack in the third embodiment of the present invention;

[0029] Figure 10 This is a top view of the steaming rack in Example 3 of the present invention.

[0030] Figure numerals: 1. base; 11. steam generator; 21. steam rack; 211. cavity; 212. steam inlet; 213. steam inlet channel; 22. steaming plate; 23. steamer; 24. pot cover; 25. cooking cavity; 31. first steam inlet assembly; 32. second steam inlet assembly; 4. water tank; 5. guide rib; 51. guide surface; 52. first end; 53. second end; 54. notch; 6. steam flow path; 61. first path; 62. second path; 63. third path; 64. fourth path; 65. fifth path. DETAILED DESCRIPTION

[0031] The following is an explanation and description of the technical solutions of the embodiments of the present invention in conjunction with the drawings of the embodiments of the present invention, but the following embodiments are only preferred embodiments of the present invention and are not exhaustive. Based on the embodiments in the embodiments, other embodiments obtained by those skilled in the art without creative work are all within the scope of protection of the present invention.

[0032] 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", "clockwise", "counterclockwise" and the like to indicate directions or positional relationships based on the directions 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 direction, be constructed and operated in a specific direction, and therefore should not be understood as a limitation on the present invention.

[0033] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of the technical features being referenced. Thus, a feature identified as "first" or "second" may explicitly or implicitly include one or more of such features. In the description of this utility model, "plurality" means two or more, unless expressly limited otherwise.

[0034] In this utility model, unless otherwise specified or limited, the terms "installed," "connected," "connect," "fixed," etc. should be understood in a broad sense. For example, they can refer to fixed connection, detachable connection, or integral connection; mechanical connection or electrical connection; direct connection or indirect connection through an intermediate medium; and internal communication between two components. Those skilled in the art will understand the specific meanings of the above terms in this utility model based on specific circumstances.

[0035] Example 1:

[0036] like Figures 1 to 6 As shown, this embodiment shows a cooking device, including a base 1 and a pot body assembly. A steam generator 11 is provided in the base 1, and the pot body assembly has a cooking cavity 25 for placing food. The base 1 is connected to a steam inlet assembly for conveying steam to the pot body assembly and a water tank 4 for providing a water source for the steam generator 11. One end of the steam inlet assembly is connected to the steam generator 11, and the other end is connected to the pot body assembly. When the cooking device is started, the steam generator 11 generates high-temperature steam, which is conveyed to the cooking cavity 25 of the pot body assembly through the steam inlet assembly. The high-temperature steam heats the food in the cooking cavity 25 to achieve a cooking effect on the food.

[0037] The pot body assembly described in this embodiment includes at least two steaming layers, each steaming layer includes a steaming rack 21, a steaming plate 22 and a steamer 23, wherein the steamer 23 in the topmost steaming layer is a pot cover 24, and the steaming rack 21 in the bottommost steaming layer is placed on the base 1, and the edge of the steaming rack 21 is provided with a step portion, the steaming plate 22 is placed on the steaming rack 21, and is positioned with the steaming rack 21 through the step portion, while the steaming plate 22 is suspended as a whole on the upper side of the steaming rack 21, and a cavity 211 is formed between the steaming plate 22 and the steaming rack 21, the steamer 23 is covered on the steaming rack 21, and the cooking cavity 25 is formed between the steamer 23 and the steaming rack 21; in the topmost steaming layer, the steaming rack 21 is placed on the top of the steamer 23 of the lower steaming layer, and the pot cover 24 is covered on the steaming rack 21, and the cooking cavity 25 is formed between the pot cover 24 and the steaming rack 21.

[0038] In this embodiment, the side wall of the steam rack 21 is provided with a steam inlet 212 connected to the steam inlet assembly. The steam rack 21 is provided with at least one guide rib 5. The guide rib 5 has a guide surface 51. The guide surface 51 is located in front of the steam inlet 212. After the steam passes through the steam inlet 212, the guide rib 5 allows at least part of the steam to flow along the guide surface 51 to both sides of the steam inlet 212.

[0039] In this embodiment, the steam rack 21 is provided with a guide rib 5, and the steam inlet 212 is provided on the side wall of the steam rack 21. After the steam leaves the steam inlet 212, it flows horizontally into the cooking cavity 25. The guide surface 51 of the guide rib 5 is located in front of the steam inlet 212. After entering the cooking cavity 25, part of the steam will be directly blown onto the guide surface 51 of the guide rib 5. Then, the guide rib 5 guides the steam to flow along the guide surface 51 to the two sides of the steam inlet 212. The guide rib 5 can significantly increase the flow path of the steam, so that the steam can be diffused to the entire cavity 211 more quickly. At the same time, it can also make the distribution of steam more uniform, thereby achieving uniform heating of food, helping to improve the heating efficiency of food, and also improving the cooking effect, making the food have a better taste; in addition, the guiding ribs 5 form a barrier to the flow of steam, which can disturb the steam, thereby changing the flow path of the steam and preventing the steam from directly diffusing to the steam outlet, which can effectively increase the residence time of the steam in the cooking cavity 25, so that the steam can fully heat the food, improve the utilization rate of heat, and significantly improve the heating efficiency of the food.

[0040] like Figures 3 to 5As shown, in this embodiment, the steam rack 21 is provided with two guide ribs 5, and a gap 54 is formed between the two guide ribs 5. The gap 54 is located in front of the steam inlet 212. The guide ribs 5 divide the cavity 211 between the steam rack 21 and the steaming plate 22 into a first area and a second area, wherein the first area is between the guide surface 51 of the guide rib 5 and the side wall of the steam rack 21 where the steam inlet 212 is located, and the second area is between the side wall of the steam rack 21 opposite to the steam inlet 212 on the side of the guide rib 5 facing away from the guide surface 51. In addition, the guide rib 5 includes a first end 52 and a second end 53. The gap 54 is formed between the two first ends 52, and the second end 53 extends to both sides of the steam inlet 212 and away from the steam inlet 212. It should also be noted that the steam inlet 212 has a center line that is horizontal and extends toward the guide rib 5. The center line passes through the gap 54 between the two guide ribs 5, that is, the gap 54 is located directly in front of the steam inlet 212.

[0041] When the cooking device is started, the steam generator 11 generates high-temperature steam, which enters the cavity 211 between the steam rack 21 and the steaming plate 22 from the steam inlet 212 through the steam inlet assembly. The steam inlet 212 guides the steam to blow horizontally toward the guide rib 5. Part of the steam will directly pass through the gap 54 between the two guide ribs 5 and enter the second area. The steam then diffuses toward the edge of the second area, and another part of the steam blows onto the guide surface 51 of the guide rib 5. The guide surface 51 guides the steam to diffuse toward both sides of the steam inlet 212. At the same time, since the second end 53 of the guide rib 5 is away from the steam inlet 212 and extends to both sides of the steam inlet 212, the guide rib 5 can guide the steam to the corner of the cavity 211 away from the steam inlet 212, so that the steam can diffuse to the edge of the first area, and then the steam can fully diffuse to the entire cavity 211, making the steam distribution more uniform, which helps to fully and evenly heat the food.

[0042] Of course, it is understandable that in other embodiments, the steaming rack 21 may also be provided with a guide rib 5 , and the notch 54 is provided on the guide rib 5 .

[0043] like Figure 3As shown, in this embodiment, the first end portion 52 of the guide rib 5 is close to the steam inlet 212, and the distance between the first end portion 52 and the steam inlet 212 is d, and the distance between the steam inlet 212 and the side wall of the steam rack 21 opposite thereto is D, and d<D / 2, thereby enabling the first end portion 52 of the guide rib 5 to be closer to the steam inlet 212, and the steam has a higher flow rate when it leaves the steam inlet 212. When the steam blows onto the guide rib 5, the faster the flow rate of the steam, the more obvious the guiding effect of the guide rib 5 on the steam, so that the steam can be stably diffused to the boundary of the cavity 211, which helps to improve the dispersion effect of the steam and enable the food to The steam inlet 212 is heated sufficiently and evenly. In addition, the closer the first end 52 is to the steam inlet 212, the more steam passes through the gap 54, making the distribution of the steam in the first area and the second area more even. When d≥D / 2, the gap 54 is farther away from the steam inlet 212, and the steam flows toward the gap 54 after leaving the steam inlet 212. The time for the steam to blow to the gap 54 is longer. The steam diffuses to both sides of the steam inlet 212 during the flow, and the steam passing through the gap 54 is greatly reduced, resulting in significantly less steam entering the second area than the steam in the first area, making the distribution of the steam in the cavity 211 more uneven.

[0044] like Figure 3 As shown, there is a spacing H between the top surface of the guide rib 5 and the bottom surface of the steaming plate 22 in this embodiment, and 0<H<2mm, that is, the spacing between the guide rib 5 and the steaming plate 22 is small. When steam blows onto the guide rib 5, the guide rib 5 can block most of the steam, thereby guiding the steam and reducing the steam from passing between the top surface of the guide rib 5 and the bottom surface of the steaming plate 22, thereby significantly improving the guiding effect of the guide rib 5; and when H≥2mm, the gap between the guide rib 5 and the steaming plate 22 is larger. When steam blows toward the guide rib 5, more steam will directly pass over the guide rib 5 and pass through the gap between the guide rib 5 and the steaming plate 22, thereby reducing the steam that can be guided by the guide rib 5 and reducing the guiding effect of the guide rib 5.

[0045] like Figure 3As shown, there is a height difference h between the top surface of the guide rib 5 and the top of the steam inlet 212 in this embodiment, and h>0, that is, the top of the steam inlet 212 is lower than the top surface of the guide rib 5. After the steam leaves the steam inlet 212, the steam blowing toward the guide rib 5 can be blocked by the guide rib 5 and guided to the outside of the steam inlet 212 under the action of the guide rib 5, reducing the steam directly crossing the guide rib 5 from the gap between the guide rib 5 and the steaming tray 22, which helps to improve the guiding effect of the guide rib 5; and when h≤0, that is, the top of the steam inlet 212 is not lower than the top surface of the guide rib 5. Since the steam diffuses to the surroundings after leaving the steam inlet 212, that is, some steam will diffuse upward, when the top of the steam inlet 212 is higher than the top surface of the guide rib 5, more steam will be higher than the top surface of the guide rib 5, and then this part of the steam will directly cross the guide rib 5 without direct contact with the guide rib 5, reducing the guiding effect of the guide rib 5 on the steam.

[0046] In order to make the steam distribution in the first area and the second area more uniform, as shown in FIG. Figure 5 As shown, in this embodiment, the width of the gap 54 is A, the width of the steam inlet 212 is B, and A<B, that is, the width of the steam inlet 212 is greater than the width of the gap 54, so that part of the steam can directly pass through the gap 54 and flow to the side of the guide rib 5 away from the steam inlet 212, and the other part of the steam can be directly blown onto the guide rib 5, and flow to both sides of the steam inlet 212 under the guidance of the guide rib 5, which helps to improve the guiding effect of the guide rib 5 and make the distribution of steam more uniform; and when A≥B, when the steam flows to the guide rib 5, most of the steam may pass through the gap 54, and only a small part of the steam is blown onto the guide rib 5, reducing the guiding effect of the guide rib 5 on the steam, making it difficult for the steam to fully diffuse into the entire cavity 211.

[0047] The steam rack 21 described in this embodiment includes a long side wall and a short side wall, and the steam inlet 212 is arranged in the middle of the long side wall, thereby reducing the distance between the steam inlet 212 and the side wall opposite to it, so that part of the steam can escape from the steam inlet 212 and blow to the side wall opposite to the steam inlet 212, and the guide rib 5 can guide the other part of the steam to the short side wall of the steam rack 21, so that the steam can be fully diffused to the entire cavity 211.

[0048] In order to improve the sealing performance of the connection between the steam inlet 212 and the steam inlet assembly, a steam inlet channel 213 is connected to the side wall of the steam rack 21 in this embodiment. One end of the steam inlet channel 213 extends into the steam inlet 212, and the other end is sealed with the steam inlet assembly. After the cooking device is started, the steam generated by the steam generator 11 passes through the steam inlet assembly and the steam inlet channel 213 in turn and enters the cavity 211 of the steam rack 21, thereby providing sealing performance between the steam inlet assembly and the pot body assembly, reducing steam leakage, and helping to improve the utilization rate of steam and heat by the cooking device.

[0049] In addition, the guide rib 5 described in this embodiment is curved. During the extension process of the guide rib 5 from the first end 52 to the second end 53, the guide rib 5 bends toward the side away from the guide surface 51. When the steam enters the cavity 211, several airflow paths are formed, including a first path 61, a second path 62, a third path 63, a fourth path 64 and a fifth path 65. The steam flowing along the first path 61 passes through the gap 54 between the two guide ribs 5, and the steam maintains a linear motion until it flows to the side wall opposite to the steam inlet 212, and then diffuses along the side wall to both sides of the steam inlet 212, so that the steam can smoothly diffuse to the edge of the second area; after the steam flowing along the second path 62 passes through the gap 54 between the two guide ribs 5, the steam is absorbed by the guide rib 5 and flows along the side of the guide rib 5 away from the guide surface 51. The guide rib 5 guides the steam to the corner of the steam rack 21 away from the steam inlet 212, and finally merges with the steam along the first path 61 The steam flows along the guide surface 51 of the guide rib 5 and flows along the guide surface, and the guide rib 5 guides the steam to the short side wall of the steam rack 21. The steam flowing along the fourth path 64 is rebounded by the guide rib 5 after blowing onto the guide surface 51, and the steam diffuses along the first area to the short side wall. Since the air pressure directly in front of the steam inlet 212 outlet is relatively high, part of the steam will diffuse along the two sides of the steam inlet 212 with lower pressure, that is, the steam flowing along the fifth path 65 will flow along the long side wall where the steam inlet 212 is located until it reaches the short side wall of the steam rack 21. During the diffusion process of the steam in the cavity 211, the steam will gradually rise toward the steaming tray 22. The steaming tray 22 is provided with a plurality of air holes. The steam passes through the air holes and enters the cooking cavity 25 on the upper side of the steaming tray 22, thereby increasing the temperature of the cooking cavity 25 and heating the food on the steaming tray 22 to achieve cooking of the food.

[0050] like Figure 2 As shown, the pot body assembly in this embodiment is provided with two steaming layers, namely a lower steaming layer placed on the base 1 and an upper steaming layer placed on the upper side of the lower steaming layer, the steam generator 11 is respectively connected to a first steam inlet assembly 31 and a second steam inlet assembly 32, wherein the first steam inlet assembly 31 is communicated with the steaming rack 21 of the lower steaming layer, and part of the steam generated by the steam generator 11 flows into the cooking cavity 25 of the lower steaming layer through the first steam inlet assembly 31, and the steamer 23 of the lower steaming layer is provided with an air leakage hole. After the steam heats the food in the cooking cavity 25, the steam is ejected from the steamer 23 of the lower steaming layer; in addition, the second steam inlet assembly 32 is communicated with the steaming rack 21 of the upper steaming layer, and part of the steam generated by the steam generator 11 flows into the cooking cavity 25 of the upper steaming layer through the second steam inlet assembly 32, and the pot cover 24 of the upper steaming layer is provided with an air leakage hole. After the steam heats the food in the cooking cavity 25, the steam is ejected from the pot cover 24 of the upper steaming layer.

[0051] Example 2:

[0052] like Figure 7 and Figure 8 As shown, the main difference between this embodiment and embodiment 1 is that the length direction of the guide rib 5 described in this embodiment remains parallel to the long side wall of the steam inlet 212, and the guide surface 51 of the guide rib 5 also remains parallel to the long side wall where the steam inlet 212 is located. After the steam leaves the steam inlet 212 and enters the cavity 211, part of the steam passes through the gap 54 and enters the second area, thereby increasing the temperature of the second area; after the other part of the steam is blown to the guide surface 51, part of it flows along the guide rib 5, and part of it rebounds under the action of the guide rib 5, causing the steam to diffuse in the first area, thereby increasing the temperature of the first area.

[0053] Example 3:

[0054] like Figure 9 and Figure 10 As shown, the main difference between this embodiment and embodiment 1 is that the length direction of the guide rib 5 described in this embodiment remains parallel to the long side wall of the steam inlet 212, and the guide rib 5 is wavy as a whole, that is, the guide surface 51 of the guide rib 5 is also wavy. After the steam leaves the steam inlet 212 and enters the cavity 211, part of the steam passes through the gap 54 and enters the second area, thereby increasing the temperature of the second area; after the other part of the steam is blown to the guide surface 51, part of it flows along the guide rib 5, and part of it rebounds under the action of the guide surface 51, and the wavy guide surface 51 can make the steam rebound in multiple different directions, so that the steam can fully and quickly diffuse to the corners and boundaries of the cavity 211, thereby increasing the temperature of the first area.

[0055] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Those skilled in the art will understand that the present invention includes, but is not limited to, the contents described in the accompanying drawings and the above specific embodiments. Any modifications that do not deviate from the functional and structural principles of the present invention are intended to be included within the scope of the claims.

Claims

1. A cooking device comprising a base and a pot assembly, wherein the base is connected to a steam inlet assembly for conveying steam to the pot assembly, characterized in that: The pot body assembly includes a steaming rack and a steaming plate. The steaming plate is placed on the steaming rack and forms a cavity with the steaming rack. A steam inlet connected to the steam inlet assembly is provided on the side wall of the steaming rack. At least one guide rib is provided on the steaming rack. The guide rib has a guide surface. The guide surface is located in front of the steam inlet. After the steam passes through the steam inlet, the guide rib allows at least part of the steam to flow along the guide surface to both sides of the steam inlet.

2. The cooking device according to claim 1, characterized in that: The steaming rack is provided with two guiding ribs, a gap is formed between the two guiding ribs, and the gap is located in front of the steam inlet.

3. The cooking device according to claim 2, characterized in that: The guide rib includes a first end and a second end, the gap is located between the two first ends, and the second end extends toward both sides of the steam inlet and away from the steam inlet.

4. The cooking device according to claim 3, characterized in that: The distance between the first end and the steam inlet is d, the distance between the steam inlet and the side wall of the steam rack opposite thereto is D, and d<D / 2.

5. The cooking device according to claim 2, characterized in that: The width of the notch is A, the width of the steam inlet is B, and A<B.

6. The cooking device according to claim 1, characterized in that: The steam inlet is arranged on the side wall of the steam rack, and the guide surface of the guide rib is kept parallel to the side wall where the steam inlet is located.

7. The cooking device according to claim 1, characterized in that: The guide rib is wavy; or the guide surface is wavy.

8. The cooking device according to claim 1, characterized in that: There is a distance H between the top surface of the guide rib and the bottom surface of the steaming plate, and 0<H<2mm.

9. The cooking device according to claim 1, characterized in that: There is a height difference h between the top surface of the guide rib and the top end of the steam inlet, and h>0.

10. The cooking device according to claim 1, characterized in that: The steam rack comprises a long side wall and a short side wall, and the steam inlet is arranged in the middle of the long side wall.

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