Electric steamer

Abstract

An electric steamer comprises a main body part and a steaming gear assembly. The main body part is provided with a first channel, a second channel is arranged at the position of the area part of the transparent structure on the front blocking part, and the first channel and the second channel are of a communicated structure in the vertical direction; the heating piece is arranged to be located in the first channel or located on one side of the first channel, an airflow piece is arranged on one side of the heating piece, and when the airflow piece and the heating piece are both in the working state, airflow is generated by the airflow piece to form a structure that the airflow passes through the heating piece and is heated by the heating piece to form hot airflow; a structure that hot air flows into the first channel and upwards flows into the second channel is formed, and when the hot air flows into the second channel, a structure that the temperature difference between the outer surface of the side part of the front baffle part and the first steaming cavity is reduced is formed. According to the scheme, the problem that due to the fact that mist exists in a transparent window of an existing electric steamer, a user cannot well observe the cooking progress of food materials through the transparent window is solved.

Description

Technical Field

[0001] The utility model relates to the field of kitchen appliances, in particular to an electric steamer. Background Art

[0002] Existing electric steamers are mainly used to steam food. During the steam cooking process, steam fills the cooking chamber to create a high-temperature steam cooking effect. Although some electric steamers are provided with a transparent window on the steamer, when the steam fills the cooking chamber, fog will form on the window due to the large temperature difference. The fog reduces the transparency of the window, and the user is unable to observe the cooking progress of the food in the cooking chamber through the window, which seriously affects the user experience. Utility Model Content

[0003] The present invention aims to solve at least one of the technical problems in the above-mentioned related technologies to a certain extent.

[0004] Therefore, the purpose of the present invention is to provide an electric steamer, which mainly solves the problem that the transparent window of the existing electric steamer is foggy, resulting in the user being unable to better observe the cooking progress of the food through the transparent window.

[0005] An embodiment of the utility model provides an electric steamer, comprising a main body, a pot being arranged on the main body, a heating element being arranged below the pot, and a steaming gear assembly being placed on the pot, the steaming gear assembly being provided with a first steaming cavity for placing food, the steaming gear assembly comprising a front gear portion, at least a portion of which is configured to be a transparent structure, and a side inner surface of the front gear portion constituting a cavity wall surface of the first steaming cavity;

[0006] A first channel is provided in the main body, and a second channel is provided in the transparent area of ​​the front baffle, and the first channel and the second channel are arranged to be connected in the vertical direction;

[0007] The heating element is arranged to be located in the first channel or to be located on one side of the first channel, and an airflow element is arranged on one side of the heating element. When the airflow element and the heating element are both in working state, the airflow element generates an airflow to form a structure in which the airflow passes through the heating element and is heated by the heating element to form a hot airflow, and a structure in which the hot airflow enters the first channel and upwardly enters the second channel. When the hot airflow enters the second channel, a structure in which the temperature difference between the side outer surface of the front stop and the first steaming chamber is reduced is formed.

[0008] The aforementioned electric steamer is configured to heat the front portion when the hot air flows into the second channel, so that the mist on the inner side surface and / or the outer side surface of the front portion is dissipated.

[0009] In the aforementioned electric steamer, the vertical area distance formed by the transparent structure area on the front stop in the vertical direction of the front stop is smaller than the horizontal area distance formed in the length direction of the front stop, and / or the vertical channel distance formed by the first channel in the vertical direction of the front stop is smaller than the horizontal channel distance formed by the first channel in the length direction of the front stop.

[0010] In the aforementioned electric steamer, the second channel is arranged at the middle position of the front stop in the length direction, and / or the center position of the front stop in the length direction is arranged on the second channel.

[0011] The aforementioned electric steamer also includes a steaming body assembly, which is configured to be placed on the steaming gear assembly. A second steaming cavity is provided in the steaming body assembly. The inner surface of the side of the steaming body assembly constitutes the cavity wall of the second steaming cavity. A third channel is provided on the steaming body assembly at an area corresponding to the front gear portion in the vertical direction. At least a portion of the second channel is configured to be an upward penetrating structure to constitute a structure connected to the third channel.

[0012] The aforementioned electric steamer is provided with a transparent structure in which at least a portion of the area corresponding to the front stop in the vertical direction on the steaming body assembly is provided, and the third channel is provided on the transparent structure, so that the hot air flow can enter the third channel upward through the second channel to reduce the temperature difference between the side outer surface of the steaming body assembly and the second steaming chamber.

[0013] The aforementioned electric steamer is configured to heat the area on the steaming body assembly corresponding to the front stop in the vertical direction when the hot air flow enters the third channel, so that the mist on the inner surface and / or outer surface of the side at this area is dissipated.

[0014] In the aforementioned electric steamer, the position where the second channel communicates with the first channel and the position where the second channel communicates with the third channel are staggered, so that at least a portion of the hot air flow in the second channel is dispersed before entering the third channel.

[0015] Alternatively, the second channel is configured to be disconnected from the first steam chamber so that the steam in the first steam chamber and the hot air flow in the second channel do not enter each other;

[0016] Alternatively, the third channel is configured to be disconnected from the second steaming chamber so that the steam in the second steaming chamber and the hot air flow in the third channel do not enter each other.

[0017] In the aforementioned electric steamer, a first holding portion is provided on the steaming gear assembly for holding food, and a plurality of first steam holes are provided on the first holding portion. The vertical distance from the first steam hole with the smallest distance from the inner surface of the side portion of the front gear portion to the inner surface of the side portion of the front gear portion is less than or equal to one third of the height distance formed by the front gear portion or the second channel in the vertical direction, so that when the steam enters the first steaming chamber through the first steam hole, it is configured to not flow directly to the inner surface of the side portion of the front gear portion.

[0018] The aforementioned electric steamer is provided with a second holding portion on the steaming body assembly for holding food and a plurality of second steam holes are provided on the second holding portion, and the second steam hole with the smallest distance from the side inner surface of the area position corresponding to the front stop in the vertical direction on the steaming body assembly is arranged so that the vertical distance from the side inner surface of the area position is less than or equal to one third of the height distance formed by the area position or the third channel in the vertical direction, so that when the steam enters the second steaming chamber through the second steam hole, it constitutes a structure that does not directly flow to the side inner surface of the area position.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] In this solution, users can visually observe the ingredients being cooked more conveniently, so as to observe and judge the cooking progress of the ingredients according to the cooking status of the ingredients, which can greatly improve the user experience of the electric steamer.

[0021] In this solution, the heat generated by the heating element is fully utilized to generate a hot air flow. When the hot air flow enters the second channel, it forms a structure in which the temperature difference between the side outer surface of the front stop and the first steaming chamber is reduced, thereby achieving the dissipation of the mist on the front stop, so that the user can better and more clearly observe the cooking status of the ingredients, so as to timely and effectively observe and judge the cooking progress of the ingredients, thereby improving the user experience.

[0022] The heating element in this solution has multiple functions. The heating element not only heats the pot to generate steam, but also heats the airflow generated by the airflow element to generate hot airflow. The hot airflow is used to heat the front stop and the area corresponding to the front stop on the steaming body assembly in the vertical direction, thereby dissipating the fog on the front stop and the area corresponding to the front stop on the steaming body assembly in the vertical direction, preventing the fog from accumulating on the transparent structure and preventing the user from visually observing the cooking status of the food, thereby greatly improving the user experience.

[0023] In this solution, the structural setting of the second channel and the third channel enables the hot air flow to heat the front stop and the area on the steaming body assembly corresponding to the front stop in the vertical direction more evenly, thereby achieving a better effect of mist dissipation. The user can visually observe the cooking status of the ingredients more clearly through the entire transparent structure area.

[0024] In this solution, the transparent area on the front portion and the distribution structure of the first channel enable the user to visually observe the cooking status of the entire food in a better visual range, thereby improving the user's time observation effect.

[0025] In this solution, the structural setting and position distribution of the first steam hole and the second steam hole ensure that steam will not be directly ejected and flowed to the area of ​​the transparent structure, thereby effectively reducing the generation of fog. Combined with the flow path setting of the hot air flow, the transparent structure can be effectively maintained in a relatively clear state, making it convenient for users to visually observe the cooking status of the ingredients through the transparent structure. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 Schematic diagram of the three-dimensional structure of the main body;

[0027] Figure 2 A schematic diagram of the steam trap assembly being placed on the main body to form a first channel and a second channel communicating with each other for hot air flow to flow through;

[0028] Figure 3 A schematic diagram showing that the steaming gear assembly and the steaming body assembly are both placed in position to form a hot air flow that flows through the first channel, the second channel, and the third channel in sequence;

[0029] Figure 4 is a three-dimensional schematic diagram of an electric steamer;

[0030] Figure markings: 1-main body, 101-first channel, 2-pot, 201-cooking cavity, 3-steaming gear assembly, 301-first steaming cavity, 302-front gear, 3021-second channel, 303-first holding part, 3031-first steam hole, 4-steaming body assembly, 401-second steaming cavity, 402-third channel, 403-second holding part, 4031-second steam hole, 5-heating element, 6-airflow element. DETAILED DESCRIPTION

[0031] In order to make the technical means, creative features, objectives and effects achieved by the present invention easier to understand, the present invention is further described below in conjunction with specific embodiments.

[0032] Embodiment: An electric steamer of the present invention, such as Figures 1 to 4As shown in the structure, the electric steamer is mainly used to steam cook the ingredients. The structure in this solution can make it more convenient for users to visually observe the steam-cooked ingredients, so as to better observe the cooking status of the ingredients and to observe and judge the cooking progress of the ingredients in a timely and effective manner.

[0033] The electric steamer of the present invention comprises a main body 1, on which a pot 2 is arranged, and a cooking cavity 201 is formed in the pot 2, and the cooking cavity 201 is mainly used for holding water and generating steam under heating, and a heating element 5 is arranged under the pot 2, and the heating element 5 realizes heating the pot 2 and thus generates steam in the cooking cavity 201; the electric steamer also comprises a steaming gear assembly 3, which is placed on the pot 2, and the steaming gear assembly 3 can be set to be detachably mounted on the pot 2, and the steaming gear assembly 3 is provided with a first steaming cavity 301 for placing food, and the food is cooked by steam in the first steaming cavity 301, and the steaming gear assembly 3 comprises a front gear portion 302, which is a part of the main structure at the front side of the electric steamer, and at the same time, the front gear portion The front stop 302 is formed to be opposite to the structure when the user uses the electric steamer, that is, the front portion that the user visually sees when using the electric steamer is the front stop 302, and at least a part of the front stop 302 is set to be a transparent structure. The transparent structure is convenient for the user to visually observe the food in the first steaming cavity 301, and the inner surface of the side of the front stop 302 constitutes the cavity wall surface of the first steaming cavity 301, and steam cooks the food in the first steaming cavity 301. The first channel 101 is provided in the main body 1, and the second channel 3021 is provided at the position of the transparent structure area on the front stop 302. The first channel 101 and the second channel 3021 are arranged to be connected in the vertical direction, so that the food can be placed in the steaming cavity 301. When the steaming gear assembly 3 is placed on the cookware 2, the first channel 101 and the second channel 3021 are connected to form a path for air flow. The first channel 101 can be set to be located on the outer side of the cookware 2 and its upper end or top surface is set to be an open structure to facilitate docking and connection with the second channel 3021, and the second channel 3021 can be set to have an open structure at the lower end or bottom surface to facilitate docking and connection with the first channel 101. The heating element 5 is set to be located in the first channel 101 or to be located on one side of the first channel 101, and an airflow element 6 is provided on one side of the heating element 5. The airflow element 6 and the first channel 101 can be set to relative structures, such as the first channel 101 is located on one side of the heating element 5. The airflow component 6 is located at the other side of the heating element 5. When the airflow component 6 and the heating element 5 are both in working state, the airflow component 6 generates an airflow to form a structure in which the airflow passes through the heating element 5 and is heated by the heating element 5 to form a hot air flow, and the hot air flow enters the first channel 101 and enters the second channel 3021 upward. At this time, the airflow generated by the airflow component 6 is heated when passing through the heating element 5 to form a hot air flow entering the first channel 101. When the hot air flow enters the second channel 3021, it is formed into a structure in which the temperature difference between the side outer surface of the front stop 302 and the first steaming chamber 301 is reduced. The hot air flow forms a structure to heat the transparent structural area on the front stop 302.The hot air flow in the second channel 3021 transfers heat to the entire channel area, gradually heating the area of ​​the second channel 3021 corresponding to the front stop 302. During the heating process, the steam in the cooking cavity 201 enters the first steaming cavity 301, causing the area of ​​the second channel 3021 corresponding to the front stop 302 to also be heated. This reduces the temperature difference between the side outer surface of the front stop 302 and the first steaming cavity 301, thereby reducing the generation of fog on the transparent structure. The fog that does occur will gradually dissipate, effectively preventing the problem of fog causing the transparent structure to become unclear.

[0034] In the present solution, a structure is provided to heat the front stopper 302 when the hot air flow enters the second channel 3021 so that the fog on the inner side surface and / or outer side surface of the front stopper 302 is dissipated. The structure is mainly used to heat the transparent structure area on the front stopper 302. During the heating process, the temperature difference between the outer side surface of the front stopper 302 and the first steaming chamber 301 is reduced, thereby achieving the goal of dissipating the fog on the transparent structure of the front stopper 302, reducing the fog. This can effectively prevent the problem of unclear transparent structure caused by fog, ensure that the transparent structure can remain clear, and facilitate users to visually observe the cooking status of the ingredients in the first steaming chamber 301.

[0035] In order to make it more convenient for users to visually observe the cooking status of the food in the first steaming chamber 301, in this solution, the vertical area distance formed by the transparent structure area on the front stop 302 in the vertical direction of the front stop 302 is smaller than the horizontal area distance formed in the length direction of the front stop 302, so that the area range formed by the transparent structure has a larger area range in the length direction of the front stop 302, so that the user can better visually observe the cooking status of the entire area of ​​the food, and / or, the vertical channel distance formed by the first channel 101 in the vertical direction of the front stop 302 is smaller than the horizontal channel distance formed by the first channel 101 in the length direction of the front stop 302, so that the area range of the front stop 302 heated by the first channel 101 has a larger heating area range in the length direction of the front stop 302, and the transparent structure area of ​​the front stop 302 can be better and heated over a larger area, so that the user can better visually observe the cooking status of the entire area of ​​the food.

[0036] In order to make it more convenient for users to visually observe the first steaming chamber 301 through the transparent structure, in this solution, the second channel 3021 is arranged to be located in the middle position of the front stop 302 in the length direction, and / or the center position of the front stop 302 in the length direction is arranged to be located on the second channel 3021, so that the second channel 3021 can be located on the front stop 302 relatively in the middle position or center position of the side surface of the front stop 302, so as to form a better visual observation effect, and at the same time, a larger visual range can be formed to visually observe the entire area of ​​the food in the first steaming chamber 301.

[0037] The electric steamer of this scheme also includes a steaming body component 4, which is configured to be placed on the steaming gear component 3, and is mainly configured to be detachably placed above the steaming gear component 3 to form a cooking structure with upper and lower layers. A second steaming cavity 401 is provided in the steaming body component 4, and the second steaming cavity 401 is used to hold food for cooking. The inner surface of the side of the steaming body component 4 is configured as the cavity wall surface of the second steaming cavity 401. A third channel 402 is provided on the steaming body component 4 at a region corresponding to the front gear portion 302 in the vertical direction. At least a portion of the second channel 3021 is configured to be upwardly penetrating and to be connected to the third channel 402. The steamer assembly 4 is connected to the third channel 402 by the second channel 3021. Specifically, when the steamer assembly 4 is placed on the steamer gear assembly 3, the third channel 402 is connected to the second channel 3021. A plurality of openings can be provided on the upper end or top surface of the second channel 3021, and the openings are connected to the openings on the bottom end or bottom surface of the third channel 402 to form a channel path structure for the hot air flow to flow through, thereby facilitating the hot air flow to enter the third channel 402 to heat a portion of the steamer assembly 4.

[0038] Preferably, the structure in which the second channel 3021 and the third channel 402 are connected is configured not to form a straight up and down connection structure, which is conducive to the hot air flow filling the second channel 3021 and the third channel 402 to achieve heating of the entire area.

[0039] In this solution, at least a portion of the area corresponding to the front stop 302 in the vertical direction on the steaming body component 4 is provided with a transparent structure. The transparent structure is provided to facilitate the user to visually observe the cooking status of the food in the second steaming chamber 401 through the transparent structure, and the third channel 402 is provided to be located on the transparent structure so that when the hot air flow enters the third channel 402, the area of ​​the transparent structure is heated. The hot air flow can enter the third channel 402 upward through the second channel 3021 to reduce the temperature difference between the side outer surface of the steaming body component 4 and the second steaming chamber 401. The heat transfer heating is formed on the entire channel area of ​​the third channel 402, so that the corresponding third channel 402 area on the steaming body component 4 is gradually heated. During the heating process, the steam cavity in the first steaming chamber 301 will enter the second steaming chamber 401. After the steam enters the second steaming chamber 401, the corresponding third channel 402 area on the steaming body component 4 is also heated. The temperature difference between the side outer surface of the steaming body component 4 and the second steaming chamber 401 is gradually reduced, thereby making it less likely for fog to form on the transparent structure, and the generated fog will gradually dissipate, effectively preventing the problem of unclear transparent structure caused by fog.

[0040] Among them, the hot air flow can enter the third channel 402 upward through the second channel 3021 to reduce the temperature difference between the side outer surface of the steaming body component 4 and the second steam chamber 401, which is mainly composed of a structure in which the temperature difference between the side outer surface of the transparent structure area on the steaming body component 4 and the second steam chamber 401 is reduced.

[0041] In this solution, a structure is provided to heat the area position on the steaming body component 4 corresponding to the front stop 302 in the vertical direction when the hot air flow enters the third channel 402, so that the fog on the side inner surface and / or side outer surface at the area position is dissipated. The structure is mainly used to heat the transparent structure area position on the steaming body component 4. During the heating process, the temperature difference between the side outer surface and the second steaming chamber 401 of the transparent structure will be reduced, thereby achieving the goal of dissipating the fog on the transparent structure and reducing the fog. This can effectively prevent the problem of unclear transparent structure caused by fog, ensure that the transparent structure can remain clear, and facilitate users to visually observe the cooking status of the food in the second steaming chamber 401.

[0042] In order to further enhance the effect of the hot air flow in heating the front stop 302 and the area corresponding to the front stop 302 on the steam body assembly 4 in the vertical direction, in this solution, the position where the second channel 3021 is connected to the first channel 101 and the position where the second channel 3021 is connected to the third channel 402 are staggered, so that at least a part of the hot air flow in the second channel 3021 is first dispersed before entering the third channel 402. The staggered distribution structure allows the hot air flow in the second channel 3021 and the third channel 402 to be as much as possible in the length direction of the front stop 302. The hot air flow is dispersed and then enters the third channel 402. In this way, the hot air flow can be better filled in the entire channel area of ​​the second channel 3021, thereby improving the heating effect of the front stop 302, and then reducing the temperature difference between the side outer surface of the front stop 302 and the first steam chamber 301. At the same time, when the hot air flow enters the third channel 402, it is easier to disperse to achieve the effect of heating the corresponding area position of the front stop 302 in the vertical direction, thereby reducing the temperature difference between the side outer surface of the steaming body component 4 and the second steam chamber 401.

[0043] Alternatively, in order to further enhance the effect of the hot air flow in heating the front portion 302 so as to better reduce the temperature difference, in this solution, the second channel 3021 is configured to be non-connected with the first steam chamber 301 so that the steam in the first steam chamber 301 and the hot air flow in the second channel 3021 do not enter each other. In this way, the hot air flow will not diffuse into the first steam chamber 301, and the steam in the first steam chamber 301 will not enter the second channel 3021, forming a structure independent of each other, so that the hot air flow can better heat the front portion 302 in a concentrated manner in the second channel 3021.

[0044] Alternatively, in order to further enhance the effect of the hot air flow in heating the area on the steaming body assembly 4 corresponding to the front stop 302 in the vertical direction so as to better reduce the temperature difference, the third channel 402 is configured to be disconnected from the second steaming chamber 401 so that the steam in the second steaming chamber 401 and the hot air flow in the third channel 402 do not enter each other. In this way, the hot air flow will not diffuse into the second steaming chamber 401, and the steam in the second steaming chamber 401 will not enter the third channel 402, forming a structure independent of each other, so that the hot air flow can be better concentrated in the third channel 402 to heat the area on the steaming body assembly 4 corresponding to the front stop 302 in the vertical direction.

[0045] Optionally, in this solution, the upper end of the third channel 402 is a non-through structure, so that the hot air flow of the third channel 402 will not be discharged from the upper end position, so that the hot air flow is concentrated in the third channel 402 to effectively heat the area on the steaming body assembly 4 corresponding to the front stop 302 in the vertical direction, thereby achieving a better heating effect.

[0046] The steam in the first steaming cavity 301 is connected to the cooking cavity 201 in the cooker 2 so that the steam in the cooking cavity 201 can enter the first steaming cavity 301 upward. The vertical distance between the first steam hole 3031, which is the smallest distance from the side inner surface of the front stop 302, and the side inner surface of the front stop 302 is less than or equal to one-third of the height distance formed by the front stop 302 or the second channel 3021 in the vertical direction, so that when the steam enters the first steaming cavity 301 through the first steam hole 3031, it does not directly flow to the The structure on the side inner surface of the front stop 302 ensures that there is no first steam hole 3031 in the vicinity of one end of the first holding portion 303 near the front stop 302 to form a blocking structure. When the steam enters the first steaming chamber 301 through the first steam hole 3031 which is the smallest distance from the side inner surface of the front stop 302, it will first contact the food or flow upward instead of directly flowing to the side inner surface of the front stop 302. In this way, the side inner surface of the front stop 302 is not easily contacted by direct steam to produce mist, nor is it easy for the steam to produce water mist, water droplets, etc. At the same time, the food between the food and the side inner surface of the front stop 302 will not be affected by excessive steam, thereby effectively improving the user's visual observation effect of the food in the first steaming chamber 301 through the transparent structure on the front stop 302.

[0047] In order to further enhance the user's visual observation of the cooking effect of the ingredients, in this solution, a second holding portion 403 is provided on the steaming body component 4 for holding the ingredients, and the upper surface of the second holding portion 403 constitutes the cavity wall of the second steaming cavity 401, and a plurality of second steam holes 4031 are provided on the second holding portion 403, and the second steam holes 4031 are used to connect the first steaming cavity 301 with the second steaming cavity 401 so as to allow the steam in the first steaming cavity 301 to enter the first steaming cavity 301 upwards, and the steam is provided on the steaming body component 4 and the front stop portion 302. The vertical distance between the second steam hole 4031 with the smallest distance to the inner side surface of the corresponding area position in the vertical direction and the inner side surface of the area position is less than or equal to one-third of the height distance formed by the area position or the third channel 402 in the vertical direction, so that when the steam enters the second steam chamber 401 through the second steam hole 4031, it is configured to not directly flow to the inner side surface of the area position, so that the second holding part 403 near the steam body assembly 4 and the front stop 302 in the vertical direction There are no second steam holes 4031 in the vicinity of the corresponding area to form a blocking structure. When steam enters the second steam chamber 401 through the second steam hole 4031 that is at the shortest distance from the side inner surface of the area on the steam body assembly 4 corresponding to the front stop 302 in the vertical direction, the steam will first contact the food or flow upward instead of directly flowing to the side inner surface of the area on the steam body assembly 4 corresponding to the front stop 302 in the vertical direction. In this way, the side inner surface of the area on the steam body assembly 4 corresponding to the front stop 302 in the vertical direction is not easily directly contacted by steam to produce mist, nor is it easily prone to water mist, water droplets, etc. due to the steam. At the same time, the food will not be affected by excessive steam between the side inner surface of the area on the steam body assembly 4 corresponding to the front stop 302 in the vertical direction, thereby effectively improving the user's visual observation of the food in the second steam chamber 401 through the transparent structure in the area on the steam body assembly 4 corresponding to the front stop 302 in the vertical direction.

[0048] Optionally, in order to better facilitate the flow of hot air, an air flow port may be provided on the steaming gear assembly 3 or the steaming body assembly 4, and the air flow port may be connected to the second channel 3021 or the third channel 402 to enable the hot air flow to flow to the outside in a certain amount.

[0049] Anything not mentioned in this plan can be achieved by adopting or drawing on existing technologies.

[0050] Working principle: The electric steamer of this scheme realizes steam cooking of food, and mainly comprises a main body 1, a pot 2, a steaming gear assembly 3, a steaming body assembly 4, a heating element 5, and an airflow element 6. A transparent structure is provided on the front gear portion 302 of the steaming gear assembly 3 and the area corresponding to the front gear portion 302 on the steaming body assembly 4 in the vertical direction to form a user who can visually observe the cooking status of the food in the first steaming chamber 301 and the second steaming chamber 401. When the electric steamer is started, the airflow generated by the airflow element 6 passes through the heating element 5 to form a heated state, thereby forming a hot air flow. , the hot air flows into the second channel 3021 and the third channel 402 to heat the front stop 302 and the area on the steaming body assembly 4 corresponding to the front stop 302 in the vertical direction, thereby reducing the temperature difference and dissipating the mist. After the mist dissipates, the user can visually observe the cooking status of the ingredients in the first steaming chamber 301 and the second steaming chamber 401 more clearly, so as to better observe the cooking status of the ingredients and timely and effectively observe and judge the cooking progress of the ingredients, thereby greatly improving the user experience of the electric steamer.

[0051] Those skilled in the art will understand that the above-mentioned embodiments are specific examples for realizing the present invention, and in actual applications, various changes can be made thereto in form and details without departing from the spirit and scope of the present invention, and all are within the scope of protection of the present invention.

Claims

1. An electric steamer, comprising a main body, a pot disposed on the main body, and a heating element disposed below the pot, characterized in that: The steamer further comprises a steaming gear assembly, which is placed on the cookware and is provided with a first steaming cavity for placing food. The steaming gear assembly includes a front portion, and at least a portion of the front portion is configured to be a transparent structure. The inner surface of the side of the front portion constitutes a cavity wall surface of the first steaming cavity. A first channel is provided in the main body, and a second channel is provided in the transparent area of ​​the front baffle, and the first channel and the second channel are arranged to be connected in the vertical direction; The heating element is arranged to be located in the first channel or to be located on one side of the first channel, and an airflow element is arranged on one side of the heating element. When the airflow element and the heating element are both in working state, the airflow element generates an airflow to form a structure in which the airflow passes through the heating element and is heated by the heating element to form a hot airflow, and a structure in which the hot airflow enters the first channel and upwardly enters the second channel. When the hot airflow enters the second channel, a structure in which the temperature difference between the side outer surface of the front stop and the first steaming chamber is reduced is formed.

2. The electric steamer according to claim 1, characterized in that: A structure is provided to heat the front baffle when the hot air flows into the second channel, so that the mist on the inner side surface and / or the outer side surface of the front baffle is dissipated.

3. The electric steamer according to claim 2, characterized in that: The vertical area distance formed by the transparent structure area portion on the front baffle in the vertical direction of the front baffle is smaller than the horizontal area distance formed in the length direction of the front baffle, and / or the vertical channel distance formed by the first channel in the vertical direction of the front baffle is smaller than the horizontal channel distance formed by the first channel in the length direction of the front baffle.

4. The electric steamer according to claim 3, characterized in that: The second channel is arranged to be located at a middle position of the front stop in the length direction, and / or the center position of the front stop in the length direction is arranged to be located on the second channel.

5. An electric steamer according to claim 3 or 4, characterized in that: The steamer assembly further includes a steamer body component, which is configured to be placed on the steamer gear component. A second steaming cavity is provided in the steamer body component. The inner surface of the side of the steamer body component serves as the cavity wall of the second steaming cavity. A third channel is provided on the steamer body component at a position corresponding to the front gear portion in the vertical direction. At least a portion of the second channel is configured to be an upward penetrating structure to form a structure connected to the third channel.

6. The electric steamer according to claim 5, characterized in that: At least a portion of the area on the steaming body assembly corresponding to the front stop in the vertical direction is provided with a transparent structure, and the third channel is provided on the transparent structure, so that the hot air flow can pass through the second channel and enter the third channel upward, thereby reducing the temperature difference between the side outer surface of the steaming body assembly and the second steaming chamber.

7. The electric steamer according to claim 6, characterized in that: A structure is provided to heat the area on the steaming body assembly corresponding to the front stop in the vertical direction when the hot air flow enters the third channel, so that the mist on the inner surface and / or outer surface of the side at the area is dissipated.

8. The electric steamer according to claim 7, characterized in that: The position where the second channel communicates with the first channel and the position where the second channel communicates with the third channel are staggered so that at least a portion of the hot air flow in the second channel is dispersed before entering the third channel; Alternatively, the second channel is configured to be disconnected from the first steam chamber so that the steam in the first steam chamber and the hot air flow in the second channel do not enter each other; Alternatively, the third channel is configured to be disconnected from the second steaming chamber so that the steam in the second steaming chamber and the hot air flow in the third channel do not enter each other.

9. The electric steamer according to claim 8, characterized in that: The steaming gear assembly is provided with a first holding portion for holding food and a plurality of first steam holes are provided on the first holding portion. The vertical distance from the first steam hole with the smallest distance from the inner surface of the side portion of the front gear portion to the inner surface of the side portion of the front gear portion is less than or equal to one third of the height distance formed by the front gear portion or the second channel in the vertical direction, so that when the steam enters the first steaming chamber through the first steam hole, it is configured to not directly flow to the inner surface of the side portion of the front gear portion.

10. An electric steamer according to claim 8 or 9, characterized in that: The steaming body assembly is provided with a second holding portion for holding food and a plurality of second steam holes are provided on the second holding portion. The second steam hole having the smallest distance from the side inner surface of the area position corresponding to the front stop portion in the vertical direction on the steaming body assembly is provided so that the vertical distance from the side inner surface of the area position is less than or equal to one third of the height distance formed by the area position or the third channel in the vertical direction, so that when the steam enters the second steaming chamber through the second steam hole, it is configured to not directly flow to the side inner surface of the area position.

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