Cooking equipment

Abstract

The utility model provides cooking equipment, and relates to the technical field of cooking equipment. The cooking equipment comprises a body, a cooking device and a control device, and the body comprises a cooking cavity; the air inducing assembly is arranged on the body, the air inducing assembly comprises an air inducing duct, the first end of the air inducing duct is communicated with the outside of the body, and the second end of the air inducing duct is communicated with the cooking cavity; and the shielding assembly is arranged in the air inducing duct, and the shielding assembly is used for guiding airflow entering from the first end of the air inducing duct to the second end of the air inducing duct and blocking at least part of airflow flowing to the first end of the air inducing duct from the second end of the air inducing duct. According to the utility model, the problem that steam and oil smoke pollute the induced air duct and components such as the fan in the induced air duct is effectively avoided, and the reliability of the cooking equipment is improved.

Description

Technical Field

[0001] The utility model relates to the technical field of cooking equipment, and in particular to a cooking equipment. Background Art

[0002] In the related art, for cooking equipment such as air fryers, the cooking cavity is in a relatively closed state during cooking, and fresh air from the outside is difficult to enter the cooking cavity, resulting in poor taste of the cooked food. To address this problem, an air induced component can be set to introduce external air.

[0003] During the cooking process, the draft assembly works to guide outside air into the cooking cavity. The temperature inside the cooking cavity is relatively high, and the high-temperature air mixed with water vapor and oil smoke in the cooking cavity may rush up from the draft assembly, causing pipes, fans and other components to be contaminated by steam. Utility Model Content

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

[0005] Therefore, the utility model proposes a cooking device.

[0006] In view of this, the present application provides a cooking device, including: a main body, the main body including a cooking cavity; an induced draft component, the induced draft component is arranged on the main body, the induced draft component includes an induced draft duct, the first end of the induced draft duct is connected to the outside of the main body, and the second end of the induced draft duct is connected to the cooking cavity; a shielding component, the shielding component is arranged on the induced draft duct, the shielding component is used to guide the airflow entering from the first end of the induced draft duct to the second end of the induced draft duct, and to block at least part of the airflow flowing from the second end of the induced draft duct to the first end of the induced draft duct.

[0007] In this technical solution, the cooking device can be an air fryer, oven, or other cooking device, wherein the cooking device includes a main body and an air induction assembly. The main body defines a cooking cavity, which is a space for holding and heating ingredients. The air induction assembly is disposed on the main body and includes an air induction duct, which connects the cooking cavity with the space outside the main body of the cooking device. During operation, the air induction duct continuously delivers fresh air into the cooking cavity, thereby regulating humidity, oxygen content, and other parameters within the cooking cavity through the fresh air from outside, while also replacing some of the air inside the cooking cavity, thereby reducing the concentration of harmful substances in the cooking cavity caused by high-temperature cooking.

[0008] When the cooking device is in working condition, the draft assembly is in working condition, and external air can continuously enter the cooking cavity through the power structure on the draft assembly or through the pressure difference between the cooking cavity and the outside of the cooking device. At this time, the air in the cooking cavity will not enter the draft duct.

[0009] When the cooking device finishes cooking, the draft assembly stops working, the draft duct loses power, or the pressure inside the cooking cavity and outside the cooking device reaches equilibrium. Due to the high temperature of the air inside the cooking cavity, the hot air inside the cooking cavity may mix with impurities such as steam and oil smoke and enter the draft duct. Through the draft duct, impurities such as steam and oil smoke may adhere to the inner walls of the draft duct and to functional components such as the fan. When these impurities contaminate the draft duct and fan, they may cause mold and other problems in the duct. Furthermore, the accumulated oil may affect the proper operation of the fan and other components.

[0010] To address these problems, an embodiment of the present application provides a shielding assembly within the induced draft duct, which can allow air entering from the inlet of the induced draft duct to pass through, that is, guide the airflow from the first end of the induced draft duct to pass through in the direction of the second end of the induced draft duct, and at the same time block the air entering from the outlet of the induced draft duct, that is, block the airflow from the first end of the induced draft duct to the direction of the second end of the induced draft duct. Therefore, the induced draft duct can only allow external air to pass through and flow into the cooking cavity, and will not allow air inside the cooking cavity to pass through the induced draft duct.

[0011] The technical solution of the present application can block the air in the cooking cavity from entering through the outlet of the induced draft duct and being discharged outward through the outlet of the induced draft duct by providing a shielding component. Therefore, when the cooking equipment finishes working, the airflow in the induced draft duct is in a state of stopping, and the air in the cooking cavity mixed with pollutants such as water vapor and oil smoke will not enter the induced draft duct, thereby effectively avoiding the problem of water vapor and oil smoke contaminating the induced draft duct and components such as the fan therein, thereby improving the reliability of the cooking equipment.

[0012] In addition, the cooking device in the above technical solution provided by the present invention may also have the following additional technical features:

[0013] In some technical solutions of the present application, optionally, the shielding assembly includes: a first baffle, the first baffle is arranged in the air duct, the first baffle encloses the ventilation hole, or the first baffle and the air duct jointly enclose the ventilation hole.

[0014] In this technical solution, the shielding assembly includes a first baffle, which is disposed within the induced draft duct, specifically within the induced draft duct. In some embodiments, the first baffle encloses a ventilation hole, allowing fresh air entering from the first end of the induced draft duct to pass through the ventilation hole, through the first baffle, and into the cooking chamber via the second end of the induced draft duct. Air entering from the second end of the induced draft duct is at least partially blocked by the first baffle. Exemplarily, the ventilation hole is located in the center of the first baffle.

[0015] In other embodiments, the first baffle and the induced air duct together enclose a ventilation hole. For example, the first baffle is located at the central axis of the induced air duct, and the induced air duct includes connecting blades and a gap around it. The gap is located between the first baffle and the inner wall of the induced air duct, thereby enclosing a ventilation hole between the first baffle and the inner wall of the induced air duct.

[0016] The present application can introduce fresh air from outside the cooking device into the cooking cavity, while blocking the air in the cooking cavity from entering the induced draft duct, thereby preventing the induced draft duct from being contaminated by oil and steam while ensuring the cooking effect.

[0017] In some technical solutions of the present application, optionally, the first baffle has a first air guide surface facing away from the cooking cavity, and along the direction from the first end to the second end of the air duct, the first air guide surface is inclined toward the direction close to the central axis of the air duct.

[0018] In this technical solution, the first baffle is facing away from the cooking cavity, that is, the first baffle has a first air guide surface on the side facing the first end of the air duct. The first air guide surface can guide the fresh air flow entering the air duct from the first end of the air duct to pass through the ventilation hole, that is, guide the fresh air flow through the first baffle.

[0019] When the cooking device is in operation, the draft assembly operates to draw fresh air from outside into the cooking cavity. At this point, a certain pressure differential exists between the cooking cavity and the outside of the cooking device, and air flows unidirectionally from the outside of the cooking device to the cooking cavity. For example, the ventilation hole is formed by enclosing a first baffle, and the ventilation hole is specifically located near the center of the first baffle, so that the central axis of the draft duct passes through the ventilation hole. In a direction from the first end of the draft duct to the second end of the draft duct, the first air guide surface is inclined toward the central axis of the draft duct, and the ventilation hole is located at the lower end of the inclined first air guide surface. This allows the fresh air flowing from the first end of the draft duct to the second end to flow toward the central axis of the draft duct under the guidance of the first air guide surface, thereby allowing this portion of the fresh air to pass through the ventilation hole at the center of the first baffle.

[0020] The present application can introduce fresh air from outside the cooking equipment into the cooking cavity, thereby adjusting the humidity, oxygen content and other indicators in the cooking cavity through the external fresh air, and at the same time replace part of the internal air, thereby reducing the concentration of harmful substances in the cooking cavity caused by high-temperature cooking.

[0021] In some technical solutions of the present application, optionally, the first baffle has a first guide surface toward the cooking cavity, and the first guide surface is inclined toward the direction close to the central axis of the air duct along the direction from the first end of the air duct to the second end of the air duct.

[0022] In this technical solution, a first guide surface is provided on the side of the first baffle facing the cooking cavity, that is, on the side of the first baffle facing the second end of the induced air duct. The first guide surface is inclined toward the central axis of the induced air duct in the direction from the first end of the induced air duct to the second end of the induced air duct.

[0023] Exemplarily, the ventilation hole is formed by enclosing a first baffle. The ventilation hole is specifically located near the center of the first baffle, with the central axis of the induced draft duct passing through the ventilation hole. The first guide surface is inclined toward the central axis of the induced draft duct from the first end to the second end of the induced draft duct, and the ventilation hole is located at the lower end of the inclined first reverse flow surface. The first guide surface and the first wind guide surface are located on either side of the first baffle, with the first guide surface located below the direction of gravity. Therefore, after the air in the cooking chamber rises and contacts the first guide surface, the water vapor and oil vapor in the air condense on the first guide surface and fall back into the cooking chamber under the guidance of the first guide surface, preventing the internal water vapor and oil vapor from escaping.

[0024] In some technical solutions of the present application, optionally, the shielding assembly also includes a second baffle, which is arranged in the induced draft duct, and the second baffle is located on the side of the first baffle close to the cooking cavity; along the direction from the first end of the induced draft duct to the second end of the induced draft duct, the ventilation hole forms a first projection area on the first plane, and the second baffle forms a second projection area on the first plane, and the second projection area blocks at least part of the first projection area; wherein the first plane is a cross-section of the induced draft duct.

[0025] In this technical solution, the shielding assembly includes a second baffle, positioned between the first baffle and the cooking cavity. The second baffle shields the ventilation holes in a direction from the first end of the induced air duct toward the second end. Specifically, a cross-section of the induced air duct is defined as a first plane. The ventilation holes form a first projected area on the first plane, perpendicular to the first plane. The second baffle forms a second projected area on the first plane, with the second projected area at least partially overlapping the first projected area.

[0026] Therefore, fresh air entering the induced draft duct from the first end will first pass through the vents before contacting the second baffle. It will then continue flowing around the second baffle, bypassing the first baffle, and ultimately enter the cooking chamber. High-temperature air entering the induced draft duct from the second end will first contact the second baffle before attempting to pass through the vents. Because the second baffle blocks the vents, this portion of air will pass around the second baffle before contacting the first baffle, where it is blocked. Therefore, the vast majority of the rising airflow cannot escape through the induced draft duct. Furthermore, after this portion of high-temperature air contacts the first guide surface of the first baffle, the water vapor and oil vapor in it condense and fall back, preventing them from escaping.

[0027] In some technical solutions of the present application, optionally, the second baffle has a second air guide surface facing away from the cooking cavity, and the second air guide surface is inclined toward the direction away from the central axis of the air duct along the first end of the air duct to the second end of the air duct.

[0028] In this technical solution, the second baffle faces away from the cooking cavity, that is, the side of the second baffle facing the ventilation hole has a second air guide surface, which can guide the fresh air flow through the ventilation hole to bypass the second baffle and enter the cooking cavity.

[0029] When the cooking device is in operation, the draft assembly operates, drawing fresh air from outside into the cooking cavity. This creates a pressure differential between the cooking cavity and the outside of the cooking device, resulting in a one-way flow of air from the outside of the cooking device to the cooking cavity. For example, outside air enters the draft duct via the first end of the draft duct and, guided by the first air guide surface, passes through the ventilation holes. The second air guide surface of the second baffle faces the ventilation holes. Guided by the second air guide surface, the fresh air flows around the second baffle, continues flowing, and ultimately enters the cooking cavity.

[0030] The present application can deliver fresh air into the cooking cavity during cooking in an air fryer or other cooking equipment, while preventing leakage of oil, water and vapor.

[0031] In some technical solutions of the present application, optionally, the second baffle has a second guide surface toward the cooking cavity, and the second guide surface is inclined toward the direction away from the central axis of the air duct along the first end of the air duct toward the second end of the air duct.

[0032] In this technical solution, the second baffle blocks the ventilation holes. A second guide surface is provided on the side of the second baffle facing the cooking cavity, that is, on the side of the second baffle facing the second end of the induced air duct. The second guide surface is inclined away from the central axis of the induced air duct in the direction from the first end of the induced air duct to the second end of the induced air duct.

[0033] Exemplarily, the ventilation hole is formed by a first baffle, specifically located away from the center of the first baffle, with the central axis of the induced draft duct passing through the ventilation hole. A second baffle blocks the ventilation hole from the first end of the induced draft duct toward the second end. The second guide surface is inclined away from the central axis of the induced draft duct and positioned below the direction of gravity. Therefore, when air rises from the cooking chamber and contacts the second guide surface, some of the water vapor and oil vapor in the air condenses on the second guide surface and falls back into the cooking chamber under its guidance, preventing the internal water vapor and oil vapor from escaping.

[0034] In some technical solutions of the present application, optionally, the first baffle has a third air guide surface and a fourth air guide surface facing away from the cooking cavity, one end of the third air guide surface is connected to the induced air duct, and the other end of the third air guide surface is connected to the fourth air guide surface; in the direction from the first end of the induced air duct to the second end of the induced air duct, the third air guide surface is inclined toward the direction away from the central axis of the induced air duct, and the fourth air guide surface is inclined toward the direction close to the central axis of the induced air duct.

[0035] In this technical solution, the first baffle has a third air guide surface and a fourth air guide surface on the side of the first baffle facing away from the cooking cavity, that is, on the side of the first baffle facing the first end of the induced air duct. The third air guide surface is inclined away from the central axis of the induced air duct, and the fourth air guide surface is inclined toward the central axis of the induced air duct, forming a "∧"-shaped structure between the third and fourth air guide surfaces, with the tip of the "∧"-shaped structure facing the first end of the induced air duct.

[0036] One end of the third air guide surface is connected to a side wall of the air induced duct, and the other end of the third air guide surface is connected to a section of the fourth air guide surface. The other end of the fourth air guide surface forms a ventilation hole. At least a portion of the airflow entering from the first end of the air induced duct is guided by the "∧"-shaped structure formed by the third and fourth air guide surfaces through the ventilation hole and ultimately flows into the cooking cavity. This introduces fresh air from outside the cooking device into the cooking cavity, thereby regulating the humidity and oxygen content within the cooking cavity and reducing the concentration of harmful substances generated by high-temperature cooking within the cooking cavity.

[0037] In some technical solutions of the present application, optionally, the first baffle has a third guide surface and a fourth guide surface toward the cooking cavity, one end of the third guide surface is connected to the induced draft duct, and the other end of the third guide surface is connected to the fourth guide surface; in the direction from the first end of the induced draft duct to the second end of the induced draft duct, the third guide surface is inclined toward the direction away from the central axis of the induced draft duct, and the fourth guide surface is inclined toward the direction close to the central axis of the induced draft duct.

[0038] In this technical solution, the first baffle has a third guide surface and a fourth guide surface on both sides of the first baffle facing the cooking cavity, that is, on the first end of the first baffle facing the induced air duct. The third guide surface and the fourth guide surface are connected. The third guide surface is inclined away from the central axis of the induced air duct, and the fourth guide surface is inclined toward the central axis of the induced air duct, forming a "V"-shaped structure between the third and fourth guide surfaces, with the tip of the "V" facing the cooking cavity.

[0039] One end of the third guide surface is connected to the side wall of the induced draft duct, and the other end is connected to a section of the fourth guide surface, the other end of which serves as a ventilation hole. Airflow entering the induced draft duct from the cooking chamber is guided by the "V"-shaped structure formed by the three and fourth guide surfaces, entering the groove of the "V" structure and then being blocked by the first baffle. Therefore, the vast majority of the rising airflow is prevented from exiting the induced draft duct. Furthermore, when this high-temperature airflow contacts the third and fourth guide surfaces of the first baffle, the water vapor and oil vapor in it condenses and falls back, preventing the water vapor and oil vapor from escaping.

[0040] Exemplarily, the third guide surface is inclined in a direction away from the central axis of the induced draft duct, the fourth guide surface is inclined in a direction close to the central axis of the induced draft duct, and the ventilation hole is located at the lower end of the inclined fourth guide surface. Therefore, after the air in the cooking cavity rises, the high-temperature air contacts the third guide surface and the fourth guide surface, and the water vapor and oil vapor therein will condense on the third guide surface and the fourth guide surface, and fall back into the cooking cavity under the guidance of the third guide surface and the fourth guide surface, preventing the internal water vapor and oil vapor from leaking out.

[0041] In some technical solutions of the present application, optionally, a ventilation gap is provided between the first baffle and the second baffle.

[0042] In this technical solution, a ventilation gap is defined between the first and second baffles, allowing air to flow through the gap. For example, when the cooking device is in operation, the air induction assembly operates, allowing external air to enter the air induction duct through the first end of the duct. Air is guided by the first air guide surface through the ventilation holes. The air then passes through the ventilation holes, bypasses the second baffle, and ultimately enters the cooking cavity, thereby regulating the temperature and humidity within the cooking cavity.

[0043] In some technical solutions of the present application, optionally, the cooking device further includes a circulating air duct, which is arranged in the cooking cavity and is connected to the cooking cavity at both ends, and the second end of the air duct is connected to the circulating air duct.

[0044] In this embodiment, during operation of the cooking device, air within the cooking cavity flows under the guidance of a fan and other devices, forming a circulating airflow. The circulating airflow enters the circulating air duct through the first end of the circulating air duct, i.e., the inlet of the circulating air duct, and returns to the cooking cavity through the second end of the circulating air duct, i.e., the outlet of the circulating air duct. This circulates the air within the cooking cavity, maintains a uniform temperature distribution within the cooking cavity, and ensures that the food is evenly heated. At this point, an internal circulating airflow is formed within the circulating air duct.

[0045] Due to the characteristics of the fluid medium, during its flow, the pressure in areas with high velocity is lower. Due to the presence of the internal circulating airflow, the gas pressure within the circulating duct is lower than the gas pressure outside the main body. Due to the pressure differential, fresh air from the outside enters the induced draft duct, forming an external fresh air flow within the induced draft duct. This external fresh air flow flows from the first end of the induced draft duct to the second end of the induced draft duct. The second end of the induced draft duct is connected to the circulating air duct. Therefore, the external fresh air flow enters the circulating air duct through the second end of the induced draft duct, merges with the internal circulating airflow, and ultimately flows into the cooking cavity, allowing the cooking cavity to continuously introduce fresh air from the outside during operation. This fresh air from the outside regulates the humidity, oxygen content, and other parameters within the cooking cavity, while also replacing some of the internal air, thereby reducing the concentration of harmful substances generated by high-temperature cooking within the cooking cavity.

[0046] The embodiment of the present application designs a fresh air structure based on the "Venturi" effect by taking advantage of the physical property of pressure reduction when a fluid medium flows, so that a fresh air container outside the cooking equipment can be introduced into the cooking cavity without adding any power components such as a fan, thereby effectively reducing the cost of the cooking equipment. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0048] Figure 1 A schematic structural diagram of a cooking device according to some embodiments of the present application is shown;

[0049] Figure 2 Shows a schematic structural diagram of a shielding assembly in some embodiments of the present application;

[0050] Figure 3 Shows a schematic structural diagram of a shielding assembly in some embodiments of the present application;

[0051] Figure 4 Shows a schematic structural diagram of a shielding assembly in some embodiments of the present application;

[0052] Figure 5 Shows a schematic structural diagram of a shielding assembly in some embodiments of the present application;

[0053] Figure 6A Shows a schematic structural diagram of a shielding assembly in some embodiments of the present application;

[0054] Figure 6B Shows a schematic structural diagram of a shielding assembly in some embodiments of the present application;

[0055] Figure 6CShows a schematic structural diagram of a shielding assembly in some embodiments of the present application;

[0056] Figure 7 for Figure 3 The shielding component is shown in a partially enlarged view at C;

[0057] Figure 8 Shows a schematic structural diagram of the air inlet head of some embodiments of the present application;

[0058] Figure 9 The schematic diagrams of the structures of the circulation air duct and the induced air duct of some embodiments of the present application are shown.

[0059] Reference numerals:

[0060] 100 cooking device, 102 main body, 1022 cooking cavity, 104 air induction component, 1042 air induction duct, 106 shielding component, 1061 first baffle, 10611 first air guide surface, 10612 first flow guide surface, 10613 third air guide surface, 10614 fourth air guide surface, 10615 third flow guide surface, 10616 fourth flow guide surface, 1062 second baffle, 10621 second air guide surface, 10622 second flow guide surface, 1063 ventilation hole, 108 circulating air duct, 110 inner pot, 112 fan, 114 heating component, 116 air inlet, 1162 cavity, 1164 air inlet, 118 fan, 120 transparent cover, 122 air hole, 124 first plane. DETAILED DESCRIPTION

[0061] In order to more clearly understand the above-mentioned objectives, features and advantages of the present invention, the present invention is further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present application and the features therein can be combined with each other without conflict.

[0062] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present invention is not limited to the specific embodiments disclosed below.

[0063] Refer to the following Figures 1 to 9 The following describes a cooking device provided according to some embodiments of the present invention.

[0064] In some embodiments of the present application, a cooking device is provided. Figure 1 The schematic diagram of the cooking device of some embodiments of the present application is shown in FIG. Figure 1 As shown, the cooking device 100 includes:

[0065] The main body 102 includes a cooking cavity 1022; the induced draft component 104 is arranged on the main body 102, and the induced draft component 104 includes an induced draft duct 1042, a first end of the induced draft duct 1042 is connected to the outside of the main body 102, and a second end of the induced draft duct 1042 is connected to the cooking cavity 1022; the shielding component 106, the shielding component 106 is arranged on the induced draft duct 1042, and the shielding component 106 is used to guide the airflow entering from the first end of the induced draft duct 1042 to the second end of the induced draft duct 1042, and to block at least part of the airflow flowing from the second end of the induced draft duct 1042 to the first end of the induced draft duct 1042.

[0066] In this embodiment, the cooking device 100 can be an air fryer, oven, or other cooking device. The cooking device 100 includes a main body 102 and an air induction assembly 104. The main body 102 defines a cooking cavity 1022, which is a space for holding and heating food. The air induction assembly 104 is mounted on the main body 102 and includes an air induction duct 1042, which connects the cooking cavity 1022 with the space outside the main body 102 of the cooking device 100. During operation, the air induction duct 1042 continuously supplies fresh air into the cooking cavity 1022. This fresh air regulates the humidity and oxygen content within the cooking cavity 1022, while also replacing some of the air inside the cavity, thereby reducing the concentration of harmful substances generated by high-temperature cooking within the cooking cavity 1022.

[0067] When the cooking device 100 is in working condition, the draft component 104 is in working condition, and can allow external air to continuously enter the cooking cavity 1022 through the power structure on the draft component 104, or through the pressure difference between the cooking cavity 1022 and the outside of the cooking device 100. At this time, the air in the cooking cavity 1022 will not enter the draft duct 1042.

[0068] When cooking apparatus 100 finishes cooking, induced draft assembly 104 stops working, induced draft duct 1042 loses power, or the pressure inside cooking cavity 1022 and outside cooking apparatus 100 approaches equilibrium. At this point, due to the high temperature of the air inside cooking cavity 1022, the high-temperature air inside cooking cavity 1022 may be mixed with impurities such as steam and oil smoke and enter induced draft duct 1042, flowing through induced draft duct 1042 to the outside of cooking apparatus 100. During this process, steam, oil smoke, and other impurities in the airflow may adhere to the inner wall of induced draft duct 1042 and to functional components such as fan 118 within the airflow. When these impurities contaminate induced draft duct 1042 and fan 118, among other structures, they may cause mold in induced draft duct 1042, and the accumulated oil may also affect the normal operation of components such as fan 118.

[0069] To address these issues, Figure 2 and Figure 3 Schematic diagrams showing the structure of the shielding assembly 106 in some embodiments of the present application are shown. Figure 2 and Figure 3 As shown, in the embodiment of the present application, a shielding component 106 is provided in the air duct 1042, as shown in FIG. Figure 2 As shown, arrow A shows the airflow direction of the fresh air flow. The shielding component 106 can allow the air entering from the inlet of the induced air duct 1042 to pass through, that is, guide the airflow from the first end of the induced air duct 1042 to the second end of the induced air duct 1042. At the same time, Figure 3 As shown, arrow B shows the direction of airflow from the cooking cavity to the induced draft duct, and the shielding component 106 can block the air entering from the outlet of the induced draft duct 1042, that is, block the airflow from the first end of the induced draft duct 1042 to the second end of the induced draft duct 1042. Therefore, the induced draft duct 1042 can only allow external air to pass through and flow to the cooking cavity 1022, and will not allow the air inside the cooking cavity 1022 to pass through the induced draft duct 1042.

[0070] The embodiment of the present application sets a shielding component 106 to block the air in the cooking cavity 1022 from entering through the outlet of the induced draft duct 1042 and being discharged outward through the outlet of the induced draft duct 1042. Therefore, when the cooking device 100 finishes working, the air flow in the induced draft duct 1042 is in a state of stopped flow, and the air in the cooking cavity 1022 mixed with pollutants such as water vapor and oil smoke will not enter the induced draft duct 1042, thereby effectively avoiding the problem of water vapor and oil smoke contaminating the induced draft duct 1042 and components such as the fan 118 therein, thereby improving the reliability of the cooking device 100.

[0071] In some embodiments of the present application, optionally, Figure 4 and Figure 5 Schematic diagrams of the structure of the shielding components of some embodiments of the present application are shown. Figure 4 and Figure 5 As shown, the shielding assembly 106 includes: a first baffle 1061, which is arranged in the air duct 1042, and the first baffle 1061 encloses a ventilation hole 1063, or the first baffle 1061 and the air duct 1042 together enclose the ventilation hole 1063.

[0072] In this technical solution, the shielding assembly 106 includes a first baffle 1061, which is disposed within the induced draft duct 1042, specifically within the induced draft duct 1042. In some embodiments, the first baffle 1061 encloses a ventilation hole 1063. Fresh air entering from the first end of the induced draft duct 1042 can pass through the ventilation hole 1063, through the first baffle 1061, and enter the cooking cavity 1022 via the second end of the induced draft duct 1042. Air entering from the second end of the induced draft duct 1042 is at least partially blocked by the first baffle 1061. Exemplarily, the ventilation hole 1063 is located at the center of the first baffle 1061.

[0073] In other embodiments, the first baffle 1061 and the induced air duct 1042 together enclose a ventilation hole 1063. For example, the first baffle 1061 is located at the central axis of the induced air duct 1042. The induced air duct 1042 includes connecting blades and a notch around it. The notch is located between the first baffle 1061 and the inner wall of the induced air duct 1042, thereby enclosing the ventilation hole 1063 between the first baffle 1061 and the inner wall of the induced air duct 1042.

[0074] The present application can introduce fresh air from outside the cooking device 100 into the cooking cavity 1022, while blocking the air in the cooking cavity 1022 from entering the induced draft duct 1042, thereby preventing the induced draft duct 1042 from being contaminated by oil and steam while ensuring the cooking effect.

[0075] In some technical solutions of the present application, optionally, the first baffle 1061 has a first air guide surface 10611 facing away from the cooking cavity 1022, and along the direction from the first end to the second end of the air duct 1042, the first air guide surface 10611 is inclined toward the direction close to the central axis of the air duct 1042.

[0076] In this technical solution, the first baffle 1061 is directed away from the cooking cavity 1022, that is, the first baffle 1061 has a first air guide surface 10611 on one side of the first end of the air duct 1042. The first air guide surface 10611 can guide the fresh air flow entering the air duct 1042 from the first end of the air duct 1042 to pass through the ventilation hole 1063, that is, guide the fresh air flow through the first baffle 1061.

[0077] When cooking device 100 is in operation, air induction assembly 104 operates, drawing fresh air from outside into cooking cavity 1022. At this point, a certain pressure difference exists between the inside of cooking cavity 1022 and the outside of cooking device 100, and air flows in a one-way manner from the outside of cooking device 100 to cooking cavity 1022. For example, ventilation hole 1063 is formed by enclosing first baffle 1061. Ventilation hole 1063 is located near the center of first baffle 1061, and the central axis of air induction duct 1042 passes through ventilation hole 1063. In the direction from the first end of the air duct 1042 to the second end of the air duct 1042, the first air guide surface 10611 is inclined toward the direction close to the central axis of the air duct 1042, and the ventilation hole 1063 is located at the lower end of the inclined first air guide surface 10611, so that the fresh air flow flowing from the first end to the second end of the air duct 1042 can flow to the position of the central axis of the air duct 1042 under the guidance of the first air guide surface 10611, so that this part of the fresh air flow can pass through the ventilation hole 1063 at the center position of the first baffle 1061.

[0078] The present application can introduce fresh air from outside the cooking device 100 into the cooking cavity 1022, thereby adjusting the humidity, oxygen content and other indicators in the cooking cavity 1022 through the external fresh air, and at the same time replace part of the internal air, thereby reducing the concentration of harmful substances in the cooking cavity 1022 caused by high-temperature cooking.

[0079] In some technical solutions of the present application, optionally, as Figure 4 As shown, the first baffle 1061 has a first guide surface 10612 toward the cooking cavity 1022, and the first guide surface 10612 is inclined toward the center axis of the air duct 1042 along the first end of the air duct 1042 toward the second end of the air duct 1042.

[0080] In this technical solution, a first guide surface 10612 is provided on the side of the first baffle 1061 facing the cooking cavity 1022, that is, on the side of the first baffle 1061 facing the second end of the induced air duct 1042. The first guide surface 10612 is inclined toward the central axis of the induced air duct 1042 in the direction from the first end of the induced air duct 1042 to the second end of the induced air duct 1042.

[0081] Exemplarily, ventilation hole 1063 is formed by enclosing first baffle 1061. Ventilation hole 1063 is specifically located near the center of first baffle 1061, with the central axis of air induction duct 1042 passing through ventilation hole 1063. In the direction from the first end of air induction duct 1042 to the second end of air induction duct 1042, first guide surface 10612 is inclined toward the central axis of air induction duct 1042, and ventilation hole 1063 is located at the lower end of the inclined first reverse flow surface. In this case, first guide surface 10612 and first air inversion surface 10611 are respectively located on either side of first baffle 1061, with first guide surface 10612 located below in the direction of gravity. Therefore, after the air in the cooking cavity 1022 rises, the high-temperature air contacts the first guide surface 10612, and the water vapor and oil vapor therein will condense on the first guide surface 10612 and fall back into the cooking cavity 1022 under the guidance of the first guide surface 10612, preventing the internal water vapor and oil vapor from leaking out.

[0082] In some technical solutions of the present application, optionally, as Figure 4 As shown, the shielding assembly also includes a second baffle 1062, which is arranged on the draft duct 1042, and the second baffle 1062 is located on the side of the first baffle 1061 close to the cooking cavity 1022; along the first end of the draft duct 1042 to the second end of the draft duct 1042, the ventilation hole 1063 forms a first projection area on the first plane 124, and the second baffle 1062 forms a second projection area on the first plane 124, and the second projection area blocks at least part of the first projection area; wherein the first plane 124 is a cross-section of the draft duct 1042.

[0083] In this technical solution, the shielding assembly includes a second baffle 1062, which is located between the first baffle 1061 and the cooking cavity 1022. Second baffle 1062 blocks ventilation holes 1063 in a direction from the first end of the induced draft duct 1042 toward the second end of the induced draft duct 1042. Specifically, a cross-section of the induced draft duct 1042 is defined as a first plane 124. In a direction perpendicular to the first plane, ventilation holes 1063 form a first projected area on the first plane 124, and second baffle 1062 forms a second projected area on the first plane 124, with the second projected area at least partially overlapping the first projected area.

[0084] Therefore, fresh air entering the induced air duct 1042 from its first end will first pass through the ventilation holes 1063 before contacting the second baffle 1062. It will then flow around the second baffle 1062, bypass the first baffle 1061, and finally enter the cooking chamber 1022. Meanwhile, the high-temperature air entering the induced air duct 1042 from its second end will first contact the second baffle 1062 before attempting to pass through the ventilation holes. Because the second baffle 1062 blocks the ventilation holes 1063, this portion of air will then contact the first baffle 1061 after bypassing the second baffle 1062 and being blocked by the first baffle 1061. Consequently, the majority of the rising airflow is prevented from exiting the induced air duct 1042. Furthermore, after this portion of high-temperature airflow contacts the first guide surface 10612 of the first baffle 1061, the water vapor and oil vapor in it condenses and falls back, preventing the water vapor and oil vapor from escaping.

[0085] In some technical solutions of the present application, optionally, as Figure 4 As shown, the second baffle 1062 has a second air guide surface 10621 facing away from the cooking cavity 1022, and the second air guide surface 10621 is inclined toward the direction away from the central axis of the air duct 1042 along the first end of the air duct 1042 to the second end of the air duct 1042.

[0086] In this technical solution, the second baffle 1062 faces away from the cooking cavity 1022, that is, the side of the second baffle 1062 facing the ventilation hole 1063 has a second air guide surface 10621, which can guide the fresh air flow passing through the ventilation hole 1063 to bypass the second baffle 1062 and enter the cooking cavity 1022.

[0087] When cooking apparatus 100 is in operation, air induction assembly 104 operates, drawing fresh air from outside into cooking cavity 1022. At this point, a certain pressure difference exists between cooking cavity 1022 and the outside of cooking apparatus 100, resulting in a one-way flow of air from outside of cooking apparatus 100 to cooking cavity 1022. For example, outside air enters induced air duct 1042 via the first end of induced air duct 1042 and, guided by first air guide surface 10611, passes through ventilation holes 1063. Second air guide surface 10621 of second baffle 1062 faces ventilation holes 1063. Fresh air, guided by second air guide surface 10621, flows around second baffle 1062, continues flowing, and ultimately enters cooking cavity 1022.

[0088] The present application can deliver fresh air into the cooking cavity 1022 during the cooking process of a cooking device 100 such as an air fryer, while preventing the leakage of oil, water and vapor.

[0089] In some technical solutions of the present application, optionally, as Figure 4 As shown, the second baffle 1062 has a second guide surface 10622 toward the cooking cavity 1022, and the second guide surface 10622 is inclined toward the direction away from the central axis of the air duct 1042 along the first end of the air duct 1042 toward the second end of the air duct 1042.

[0090] In this technical solution, second baffle 1062 blocks ventilation hole 1063. A second guide surface 10622 is provided on the side of second baffle 1062 facing cooking cavity 1022, that is, on the side of second baffle 1062 facing the second end of air duct 1042. Second guide surface 10622 is inclined in a direction away from the central axis of air duct 1042 from the first end of air duct 1042 toward the second end of air duct 1042.

[0091] Exemplarily, ventilation hole 1063 is enclosed by first baffle 1061 and is located away from the center of first baffle 1061. The central axis of induced air duct 1042 passes through ventilation hole 1063. Second baffle 1062 blocks ventilation hole 1063 from the first end of induced air duct 1042 toward the second end. Second guide surface 10622 is inclined away from the central axis of induced air duct 1042 and is located below the direction of gravity. Therefore, after the air in cooking cavity 1022 rises and contacts second guide surface 10622, some of the water vapor and oil vapor condenses on second guide surface 10622 and falls back into cooking cavity 1022 under its guidance, preventing the water vapor and oil vapor from escaping.

[0092] In some technical solutions of the present application, optionally, as Figure 5 As shown, the first baffle 1061 has a third air guide surface 10613 and a fourth air guide surface 10614 facing away from the cooking cavity 1022, one end of the third air guide surface 10613 is connected to the draft duct 1042, and the other end of the third air guide surface 10613 is connected to the fourth air guide surface 10614; in the direction from the first end of the draft duct 1042 to the second end of the draft duct 1042, the third air guide surface 10613 is inclined toward the direction away from the central axis of the draft duct 1042, and the fourth air guide surface 10614 is inclined toward the direction close to the central axis of the draft duct 1042.

[0093] In this technical solution, the first baffle 1061 has a third air guide surface 10613 and a fourth air guide surface 10614 on the side facing away from the cooking cavity 1022, that is, on the side of the first baffle 1061 facing the first end of the induced air duct 1042. The third air guide surface 10613 and the fourth air guide surface 10614 are connected. The third air guide surface 10613 is inclined away from the central axis of the induced air duct 1042, and the fourth air guide surface 10614 is inclined toward the central axis of the induced air duct 1042. This creates an "∧"-shaped structure between the third air guide surface 10613 and the fourth air guide surface 10614, with the tip of the "∧"-shaped structure facing the first end of the induced air duct 1042.

[0094] One end of third air guide surface 10613 is connected to a sidewall of air induced duct 1042, and the other end of third air guide surface 10613 is connected to a section of fourth air guide surface 10614. The other end of fourth air guide surface 10614 defines ventilation hole 1063. At least a portion of the airflow entering from the first end of air induced duct 1042 is guided by the "Λ"-shaped structure formed by third air guide surface 10613 and fourth air guide surface 10614, passes through the ventilation hole, and ultimately flows into cooking cavity 1022. This introduces fresh air from outside cooking device 100 into cooking cavity 1022, thereby regulating the humidity, oxygen content, and other parameters within cooking cavity 1022 and reducing the concentration of harmful substances generated by high-temperature cooking within cooking cavity 1022.

[0095] In some technical solutions of the present application, optionally, as Figure 5 As shown, the first baffle 1061 has a third guide surface 10615 and a fourth guide surface 10616 toward the cooking cavity 1022, one end of the third guide surface 10615 is connected to the draft duct 1042, and the other end of the third guide surface 10615 is connected to the fourth guide surface 10616; in the direction from the first end of the draft duct 1042 to the second end of the draft duct 1042, the third guide surface 10615 is inclined toward the direction away from the central axis of the draft duct 1042, and the fourth guide surface 10616 is inclined toward the direction close to the central axis of the draft duct 1042.

[0096] In this technical solution, first baffle 1061 has a third guide surface 10615 and a fourth guide surface 10616 on both sides of the first end of first baffle 1061 facing cooking cavity 1022, that is, facing air duct 1042. Third guide surface 10615 and fourth guide surface 10616 are connected. Third guide surface 10615 is inclined away from the central axis of air duct 1042, while fourth guide surface 10616 is inclined toward the central axis of air duct 1042. This creates a V-shaped structure between third guide surface 10615 and fourth guide surface 10616, with the tip of the V-shaped structure facing cooking cavity 1022.

[0097] One end of the third guide surface 10615 is connected to the sidewall of the induced draft duct 1042, and the other end is connected to a section of the fourth guide surface 10616. The other end of the fourth guide surface 10616 defines a vent 1063. Airflow entering the induced draft duct 1042 from the cooking chamber 1022 is guided by the V-shaped structure formed by the three guide surfaces and the fourth guide surface 10616, entering the groove of the V-shaped structure and being blocked by the first baffle 1061. Therefore, the vast majority of the rising airflow is prevented from exiting the induced draft duct 1042. Furthermore, upon contact between this high-temperature airflow and the third and fourth guide surfaces 10615, 10616 of the first baffle 1061, the water vapor and oil vapor condense and fall back, preventing the water vapor and oil vapor from escaping.

[0098] Exemplarily, the third guide surface 10615 is inclined in a direction away from the central axis of the draft duct 1042, the fourth guide surface 10616 is inclined in a direction close to the central axis of the draft duct 1042, and the ventilation hole 1063 is located at the lower end of the inclined fourth guide surface 10616. Therefore, after the air in the cooking cavity 1022 rises, the high-temperature air contacts the third guide surface 10615 and the fourth guide surface 10616, and the water vapor and oil vapor therein will condense on the third guide surface 10615 and the fourth guide surface 10616, and fall back into the cooking cavity 1022 under the guidance of the third guide surface 10615 and the fourth guide surface 10616, preventing the internal water vapor and oil vapor from leaking out.

[0099] In some technical solutions of the present application, optionally, a ventilation gap is provided between the first baffle and the second baffle.

[0100] In this technical solution, a ventilation gap is defined between the first and second baffles, allowing air to flow through the gap. For example, when the cooking device is in operation, the air induction assembly operates, allowing external air to enter the air induction duct through the first end of the duct. Air is guided by the first air guide surface through the ventilation holes. The air then passes through the ventilation holes, bypasses the second baffle, and ultimately enters the cooking cavity, thereby regulating the temperature and humidity within the cooking cavity.

[0101] In some technical solutions of the present application, optionally, Figure 6A 、 Figure 6B and Figure 6C shows a schematic structural diagram of a shielding assembly in some embodiments of the present application, Figure 7 for Figure 3 The shielding component 106 is shown in a partially enlarged view at C, as shown in FIG. Figure 6A 、 Figure 6B 、 Figure 6C and Figure 7 As shown, the first baffle 1061 is annular, and the ventilation hole 1063 is located at the center of the first baffle 1061.

[0102] In this technical solution, Figure 7 Arrow D in the figure indicates the direction of airflow. The first baffle 1061 is specifically arranged in an annular shape and positioned within the induced draft duct 1042. A ventilation hole 1063 is formed at the center of the annular first baffle 1061. External air enters the induced draft duct 1042 and, after passing through the first baffle 1061, is guided through the ventilation hole 1063 and ultimately enters the cooking cavity 1022. This introduces fresh air into the cooking cavity 1022 and regulates the temperature and humidity within the cooking cavity 1022. After entering the induced draft duct 1042, water vapor and oil vapor within the cooking cavity 1022 condense on the first baffle 1061 and fall back into the cooking cavity 1022, preventing the water vapor and oil vapor from escaping.

[0103] In some embodiments, the shielding assembly 106 further includes a bowl-shaped shielding assembly having a sloped structure on one side and a bowl-shaped rim structure on the other side. The sloped structure is arranged toward the vent of the annular shielding assembly, and the airflow passing through the vent will, under the guidance of the sloped structure, bypass the bowl-shaped shielding assembly and further flow toward the outlet of the induced air duct 1042. The air entering from the outlet of the induced air duct 1042 will first come into contact with the rim of the bowl-shaped shielding assembly and be blocked by the bowl-shaped shielding assembly. At this time, some airflow will pass through the four sides of the bowl-shaped shielding assembly. This part of the airflow will then flow toward the groove under the guidance of the sloped structure, enter the interior of the groove through the notch of the groove, and be blocked by the bottom of the groove.

[0104] The embodiment of the present application provides an annular shielding assembly, which can achieve one-way airflow through the induced draft duct 1042 through a simple structure, thereby preventing water vapor and oil smoke from contaminating the induced draft duct 1042 and structures such as the fan 118.

[0105] In some embodiments of the present application, optionally, the shielding component 106 is a one-way valve.

[0106] In this embodiment, the shielding component 106 is specifically configured as a one-way valve, which can be turned on in the direction from the first end of the induced draft duct 1042 to the second end of the induced draft duct 1042, and at the same time be turned off in the direction from the second end of the induced draft duct 1042 to the first end of the induced draft duct 1042. Therefore, the air flow can only enter the induced draft duct 1042 from the outside of the cooking device 100, and cannot enter the induced draft duct 1042 from the cooking cavity 1022. It can effectively prevent impurities such as water vapor and oil smoke from entering the induced draft duct 1042, and prevent the induced draft duct 1042 from being contaminated.

[0107] In some embodiments of the present application, optionally, Figure 9 The schematic diagram of the structure of the circulation air duct and the induced air duct in some embodiments of the present application is shown in FIG. Figure 9 As shown, the cooking device 100 further includes: a circulating air duct 108 , both ends of the circulating air duct 108 are in communication with the cooking cavity 1022 , and a second end of the air induced air duct 1042 is in communication with the circulating air duct 108 .

[0108] In this embodiment, Figure 9 As shown, arrow E indicates the direction of the fresh air flow, and arrow F indicates the direction of the circulating air flow. During operation of the cooking device 100, air within the cooking cavity 1022 flows under the guidance of the fan 112 and other devices, forming a circulating air flow. The circulating air flow enters the circulating air duct 108 through the first end of the circulating air duct 108, i.e., the inlet of the circulating air duct 108, and returns to the cooking cavity 1022 through the second end of the circulating air duct 108, i.e., the outlet of the circulating air duct 108. This circulates the air within the cooking cavity 1022, maintains a uniform temperature distribution within the cooking cavity 1022, and ensures that the food is evenly heated. At this time, an internal circulating air flow is formed within the circulating air duct 108.

[0109] Due to the characteristics of a fluid medium, during its flow, the pressure in areas with high flow rates is lower. Due to the presence of the internal circulating airflow, the gas pressure within the circulating air duct 108 is lower than the gas pressure outside the main body 102. Due to this pressure difference, fresh air from the outside enters the induced draft duct 1042, forming an external fresh air flow within the induced draft duct 1042. This external fresh air flow flows from the first end of the induced draft duct 1042 to the second end of the induced draft duct 1042. The second end of the induced draft duct 1042 is connected to the circulating air duct 108. Therefore, the external fresh air flow enters the circulating air duct 108 through the second end of the induced draft duct 1042, merges with the internal circulating airflow, and ultimately flows into the cooking cavity 1022, allowing the cooking cavity 1022 to continuously draw in fresh air from the outside during operation. Thus, the humidity, oxygen content and other indicators in the cooking cavity 1022 are adjusted by the fresh air from the outside, and part of the internal air is replaced at the same time, thereby reducing the concentration of harmful substances in the cooking cavity 1022 caused by high-temperature cooking.

[0110] The embodiment of the present application designs a fresh air structure based on the "Venturi" effect by utilizing the physical property of pressure reduction when the fluid medium flows, so that a fresh air container outside the cooking device 100 can be introduced into the cooking cavity 1022 without adding any power components, such as the fan 112, thereby effectively reducing the cost of the cooking device 100.

[0111] In some embodiments of the present application, optionally, as Figure 1 As shown, the cooking device 100 also includes: an inner pot 110, which is arranged in the cooking cavity 1022; a fan 112, which is arranged in the main body 102, and the fan 112 is arranged toward the opening of the inner pot 110, and the circulating air duct 108 is located on the surrounding side of the fan 112; a heating component 114, which is arranged in the main body 102, and the heating component 114 is located between the fan 112 and the cooking cavity 1022.

[0112] In this embodiment, the cooking device 100 also includes an inner pot 110 and a fan 112. The inner pot 110 is removably mounted within the cooking cavity 1022. If the cooking device 100 is an air fryer, the inner pot 110 is a removable frying tub. Ingredients are placed in the inner pot 110 and heated and cooked there. The inner pot 110 provides convenient access to food, optimizing the user experience.

[0113] Fan 112 is mounted on body 102 and includes blades positioned within cooking cavity 1022 and oriented toward the opening of inner pot 110. When fan 112 is turned on, the front of the rotating blades generates a first airflow that pours into inner pot 110. Simultaneously, the circumference of the rotating blades generates a spiral airflow that flows along the sidewalls of cooking cavity 1022. This spiral airflow flows into circulation duct 108, forming an internal circulation airflow. This promotes a uniform flow of air within cooking cavity 1022 and, in conjunction with induced draft duct 1042, creates a Venturi effect, thereby drawing fresh air from the outside into cooking cavity 1022.

[0114] The cooking device 100 also includes a heating component 114. Exemplarily, the heating component 114 is a heat pipe. The heating component 114 is arranged between the fan 112 and the inner pot 110. During the operation of the cooking device 100, the heating component 114 continues to generate heat, and the internal circulating airflow guided by the fan 112 is heated when passing through the heating component 114, thereby evenly bringing heat to every corner of the cooking cavity 1022. At the same time, the heating component 114 can also heat the fan 118 of the fan 112 at the same time, so that the fan 112 can directly transfer this part of the heat to the guided airflow when guiding the airflow, thereby further improving the heating effect.

[0115] The embodiment of the present application provides a fan 112 , a heating assembly 114 and an inner pot 110 , so that the food in the cooking cavity 1022 is heated evenly, thereby improving the cooking effect of the cooking device 100 .

[0116] In some embodiments of the present application, optionally, Figure 8 Schematic diagrams of the structure of the air inlet head 116 of some embodiments of the present application are shown. Figure 8 As shown, the air inlet assembly 104 also includes: an air inlet head 116, which is arranged on the main body 102, and the air inlet head 116 includes an inlet cavity 1162 and an air inlet 1164, the air inlet 1164 is connected to the outside of the main body 102, and the cavity 1162 is connected to the first end of the air inlet duct 1042.

[0117] In this embodiment, the main body 102 of the cooking device 100 is provided with an air inlet 116, which serves as the inlet component of the air induction assembly 104. Fresh air from the outside enters the air induction duct 1042 through the air inlet 116. Exemplarily, the air inlet 116 is embedded in the outer surface of the main body 102, partially exposing the air inlet 116 to the outside of the main body 102. A cavity 1162 is formed within the air inlet 116. The air inlet 116 also includes an air inlet port 1164 that communicates with the exterior of the main body 102. External air enters the cavity 1162 of the air inlet 116 through the air inlet port 1164. Exemplarily, a through hole is provided at the bottom, connecting the cavity 1162 with the air induction duct 1042. Air enters the air induction duct 1042 through the through hole.

[0118] Exemplarily, when the cooking device 100 is placed on a horizontal surface, the air inlet 1164 of the air inlet head 116 is arranged to face the horizontal direction.

[0119] The embodiment of the present application can prevent external pollutants from entering the air duct 1042 by providing an air inlet head 116 on the air induced component 104 .

[0120] In some embodiments of the present application, optionally, as Figure 8 As shown, the air induction assembly 104 further includes a fan 118 . The fan 118 is disposed in the cavity 1162 . The fan 118 can be driven to rotate by the airflow in the air induction duct 1042 .

[0121] In this embodiment, the induced draft component 104 also includes a fan 118, which is specifically arranged in the cavity 1162 of the air inlet head 116. For example, the fan 118 is a passive fan 118. When the cooking device 100 is working, under the action of the Venturi effect between the circulating air duct 108 and the induced draft duct 1042, external air will enter the air inlet head 116 due to the pressure difference between the inside and outside of the cooking device 100, and generate airflow. When the airflow flows through the fan 118, it can drive the fan 118 to rotate, so that the user can visually feel that the external air is continuously entering the cooking cavity 1022 by visually observing the rotation of the fan 118, thereby achieving the externalization effect of the fresh air flow and enhancing the user's understanding of the role of the induced draft component 104.

[0122] In some embodiments of the present application, optionally, as Figure 8 As shown, the air induction assembly 104 further includes a transparent cover 120 . The transparent cover 120 is disposed on the air inlet head 116 and covers the air inlet 1164 . At least one air hole 122 is disposed on the transparent cover 120 .

[0123] In this embodiment, a transparent cover 120 is provided at the air inlet 1164 of the air inlet head 116, covering the air inlet 1164. The transparent cover 120 is provided with one or more air holes 122. If there are multiple air holes 122, the air holes 122 are evenly distributed on the cover. Providing transparent cover 120 to cover the air inlet 1164 prevents dust and debris from entering the air inlet head 116 through the air inlet 1164, preventing the fan 118 from rotating smoothly or getting stuck due to contamination, thereby improving the reliability of the cooking device 100.

[0124] In the description of the present invention, the term "plurality" refers to two or more than two. Unless otherwise expressly defined, the terms "upper" and "lower" indicate orientations or positional relationships based on the orientations or positional relationships described in the accompanying drawings. They are intended only to facilitate the description of the present invention and simplify 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. Therefore, they cannot be understood as limitations on the present invention. The terms "connect," "install," and "fix" should be understood in a broad sense. For example, "connection" can mean a fixed connection, a detachable connection, or an integral connection; it can be a direct connection or an indirect connection through an intermediate medium. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0125] In the description of this utility model, the terms "one embodiment," "some embodiments," "specific embodiments," etc., mean that the specific features, structures, materials, or characteristics described in conjunction with that embodiment or example are included in at least one embodiment or example of the utility model. In this utility model, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

[0126] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Those skilled in the art will readily appreciate that the present invention is susceptible to various modifications and variations. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.

Claims

1. A cooking device, characterized in that: include: a body, the body comprising a cooking cavity; an air induction assembly, the air induction assembly being disposed on the body, the air induction assembly comprising an air induction duct, a first end of the air induction duct being in communication with the exterior of the body, and a second end of the air induction duct being in communication with the cooking cavity; A shielding component is provided in the induced air duct, and is used to guide the airflow entering from the first end of the induced air duct to the second end of the induced air duct, and to block at least part of the airflow flowing from the second end of the induced air duct to the first end of the induced air duct.

2. The cooking device according to claim 1, wherein The shielding assembly includes a first baffle, which is arranged in the air induced duct. The first baffle encloses a ventilation hole, or the first baffle and the air induced duct jointly enclose a ventilation hole.

3. The cooking device according to claim 2, characterized in that The first baffle has a first air guide surface facing away from the cooking cavity, and along the direction from the first end to the second end of the air induced duct, the first air guide surface is inclined toward the direction close to the central axis of the air induced duct.

4. The cooking device according to claim 2, wherein: The first baffle has a first guide surface toward the cooking cavity, and the first guide surface is inclined toward the central axis of the air duct in the direction from the first end of the air duct to the second end of the air duct.

5. The cooking device according to claim 2, wherein: The shielding assembly further includes a second baffle, which is provided on the air duct and located on a side of the first baffle close to the cooking cavity; Along the direction from the first end of the air duct to the second end of the air duct, the ventilation hole forms a first projection area on the first plane, and the second baffle forms a second projection area on the first plane, and the second projection area blocks at least part of the first projection area; wherein the first plane is the cross-section of the air duct.

6. The cooking device according to claim 5, characterized in that The second baffle has a second air guide surface facing away from the cooking cavity, and the second air guide surface is inclined in a direction away from the central axis of the air duct along the first end of the air duct to the second end of the air duct.

7. The cooking device according to claim 5, characterized in that The second baffle has a second guide surface toward the cooking cavity, and the second guide surface is inclined toward a direction away from the central axis of the air duct along the first end of the air duct toward the second end of the air duct.

8. The cooking device according to claim 2, wherein: The first baffle has a third air guide surface and a fourth air guide surface facing away from the cooking cavity, one end of the third air guide surface is connected to the air duct, and the other end of the third air guide surface is connected to the fourth air guide surface; In the direction from the first end of the air induced duct to the second end of the air induced duct, the third air guide surface is inclined toward a direction away from the central axis of the air induced duct, and the fourth air guide surface is inclined toward a direction close to the central axis of the air induced duct.

9. The cooking device according to claim 2, wherein: The first baffle has a third guide surface and a fourth guide surface facing the cooking cavity, one end of the third guide surface is connected to the air duct, and the other end of the third guide surface is connected to the fourth guide surface; In the direction from the first end of the air induced duct to the second end of the air induced duct, the third guide surface is inclined toward a direction away from the central axis of the air induced duct, and the fourth guide surface is inclined toward a direction close to the central axis of the air induced duct.

10. The cooking device according to claim 5 or 6, characterized in that A ventilation gap is defined between the first baffle and the second baffle.

11. The cooking device according to any one of claims 1 to 9, characterized in that It also includes a circulating air duct, which is arranged in the cooking cavity and communicates with the cooking cavity at both ends. The second end of the air duct is communicated with the circulating air duct.

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