Cooking equipment
By setting a table and a boss inside the steam rack, the downward diffusion of steam is restricted and the upward movement of steam is guided, thus solving the problem of temperature drop caused by the contact between steam and condensed water and improving the efficiency and uniformity of food heating.
Patent Information
- Application Number
- CN202422537618.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-21
- Publication Date
- 2025-09-26
- Estimated Expiration
- 2034-10-21
AI Technical Summary
When steam comes into contact with condensed water in cooking equipment, the steam temperature drops, affecting the efficiency of heating food.
A table is set inside the steam rack to allow steam to flow along the center line of the steam inlet, and the table is used to limit the downward diffusion of steam to reduce contact with condensed water. Combined with the boss and inclined design, the steam is guided to move upward to maintain high temperature.
It increases the temperature of steam, reduces heat loss, enhances the uniformity and efficiency of food heating, reduces the absorption of steam by condensed water, and ensures that more steam is used for food heating.
Smart Images
Figure CN223380393U_ABST
Abstract
Description
Technical Field
[0001] The utility model discloses a cooking device, belonging to the technical field of cooking devices. Background Art
[0002] With the development and promotion of the small household appliance industry, cooking equipment has become popular among consumers due to its advantages such as easy portability, fast heating, and diverse functions. Cooking equipment usually includes a base and a pot body assembly. A steam generator is provided in the base, and a steam inlet assembly is provided between the base and the pot body assembly. After the cooking equipment is started, the steam generator generates high-temperature steam, which enters the cooking cavity of the pot body assembly through the steam inlet assembly. The high-temperature steam heats the food in the cooking cavity to cook the food.
[0003] During the use of the cooking equipment, steam condenses in the cooking chamber to form condensed water that drips onto the steaming plate or steaming rack. The soup of the food may also drip onto the steaming plate and drip onto the steaming rack through the air holes on the steaming plate. The steaming rack is usually provided with a juice collecting trough for collecting condensed water. In addition, the steam inlet component is usually connected to the steaming rack. The steam enters the steaming rack through the steam inlet component, and the steam rises through the steaming plate to fully heat the food. When the steam enters the steaming rack, the steam comes into contact with the condensed water in the juice collecting trough. The condensed water absorbs part of the steam and also absorbs the heat of the steam, thereby causing the temperature of the steam to drop, affecting the heating of the food by the steam and reducing the heating efficiency of the food. Utility Model Content
[0004] The purpose of the utility model is to solve the problem that steam easily contacts condensed water in the juice collecting tank, resulting in a decrease in steam temperature. To this end, a cooking device is provided, in which the table can restrict the flow of steam and reduce direct contact between steam and condensed water.
[0005] To solve the above technical problems, the present invention adopts the following technical solutions:
[0006] A cooking device includes a base and a pot body assembly, wherein the base is connected to a steam inlet assembly for conveying steam to the pot body assembly, and the pot body assembly includes a steam rack, and a side wall of the steam rack is provided with a steam inlet connected to the steam inlet assembly, and the steam rack is provided with an upwardly protruding table and an upwardly open juice receiving trough, and the steam inlet has a center line extending along the steam inlet toward the inside of the steam rack, and the table is located below the center line.
[0007] The beneficial effects of adopting the utility model are:
[0008] The steam rack of the present invention is provided with a table top. When the steam enters the steam rack from the steam inlet, the steam will continue to flow along the extension direction of the steam inlet under the action of its own speed, that is, the steam will flow along the center line of the steam inlet. When the steam moves away from one end of the steam inlet, part of the steam will gradually diffuse to the surroundings. Since the table top is below the center line, the steam diffusing downward will directly contact the table top, and under the action of the table top, it can effectively limit the steam from continuing to diffuse downward, thereby reducing the amount of steam diffusing downward, and further reducing the possibility of direct contact between the steam and the condensed water in the juice collecting tank, reducing the loss of steam heat, and keeping the steam at a higher temperature, thereby improving the heating efficiency of the food. In addition, reducing the contact between the steam and the condensed water can also reduce the absorption of the steam by the condensed water, so that more steam can be used to heat the food. The food is heated more evenly, and the heating efficiency of the food is further improved. Secondly, since the highest point of the countertop is higher than the bottom surface of the juice collecting tank, condensed water dripping on the countertop can easily flow into the juice collecting tank, so that the countertop does not accommodate accumulated condensed water, further reducing the possibility of direct contact between steam and condensed water, helping to slow down the cooling rate of steam, so that steam can provide more heat to food, and improve the heating efficiency of food. In addition, since the temperature of the steam itself is relatively high and the density of hot steam is lower than that of cold air, the high-temperature steam has a tendency to move upward. When the steam enters the pot body assembly, it is on the upper side of the countertop. The countertop limits the downward diffusion of steam and at the same time separates the steam from the juice collecting tank, thereby causing the steam to move upward as a whole, greatly reducing the possibility of contact between steam and condensed water in the juice collecting tank.
[0009] Preferably, the steam rack is provided with a boss extending from the side wall where the steam inlet is located to the side wall opposite the steam inlet, with a table formed on the top surface of the boss. With the aforementioned technical solution, steam enters the steam rack from the steam inlet, and the steam inlet guides the steam, allowing more steam to flow toward the side wall opposite the steam inlet. The boss extending to the side wall opposite the steam inlet allows the table to restrict further downward diffusion of steam, significantly enhancing the table's restrictive effect, further reducing the possibility of direct contact between steam and condensed water, and reducing heat loss from the steam, allowing more steam to retain its own temperature and provide more heat to the food.
[0010] Preferably, both sides of the table extend to the outside of the steam inlet, the width of the steam inlet is A, the width of the table is B, and A is less than B. With the aforementioned technical solution, after steam escapes from the steam inlet, it will diffuse toward both sides of the steam inlet. However, by increasing the width of the table, the table can still restrict the steam diffusing toward both sides of the steam inlet, thereby reducing contact between steam and condensed water and helping to slow the cooling rate of the steam. Furthermore, by extending both sides of the table to the outside of the steam inlet, the distance between the juice collecting trough and the steam inlet can be increased, keeping the condensed water in the trough away from the steam inlet, reducing the impact of the condensed water on the steam, and further slowing the cooling rate of the steam.
[0011] Preferably, guide surfaces are connected to both sides of the countertop, gradually sloping downward from the sides of the countertop and extending to the bottom of the juice collection trough. Using this technical solution, condensed water on the countertop can slide down the guide surfaces into the juice collection trough, thereby reducing condensation on the countertop and the likelihood of large amounts of water accumulating on the countertop. As steam flows along the countertop, its original temperature is maintained as much as possible, helping to reduce heat loss from the steam and thus providing more heat to the food.
[0012] Preferably, the tabletop is inclined, gradually sloping toward the bottom of the juice receiving tank as it moves away from the steam inlet. With this technical solution, the inclination of the tabletop directs condensed water from the tabletop into the juice receiving tank, keeping the condensed water away from the steam inlet, reducing the amount of condensed water accumulated near the steam inlet, and thereby reducing the possibility of direct contact between steam and condensed water.
[0013] Preferably, the highest point of the table is connected to the side wall where the steam inlet is located. With the aforementioned technical solution, when steam enters the steam rack from the steam inlet, it is located on the upper side of the table, further reducing steam diffusion downward, lowering the likelihood of steam directly contacting condensed water in the juice collecting trough, and reducing heat loss from the steam. Furthermore, extending the table to the side wall where the steam inlet is located prevents the juice collecting trough from being located between the steam inlet and the table, moving the juice collecting trough away from the table. This further reduces the likelihood of steam directly contacting condensed water in the juice collecting trough, maintaining a higher steam temperature, and improving food heating efficiency.
[0014] Preferably, the pot assembly further includes a steaming tray, which is placed on top of the steaming rack, forming a cavity between the steaming tray and the steaming rack. The height difference between the highest point of the countertop and the bottom of the steaming tray is C, and the height difference between the bottom of the juice collecting trough and the highest point of the countertop is D, with C > D. Using the aforementioned technical solution, the space above the highest point of the countertop is larger than the space below the highest point of the countertop. Since steam is more likely to diffuse in the direction of larger space, more steam can diffuse toward the upper side of the countertop, reducing the amount of steam diffusing toward the lower side of the countertop. This significantly reduces direct contact between steam and condensed water, allowing the steam to maintain a higher temperature and provide more heat to the food.
[0015] Preferably, the highest point of the table is connected to the bottom surface of the steam inlet, and the steam rack is connected to a steam inlet channel, one end of which is connected to the steam inlet assembly and the other end extends into the steam inlet. The aforementioned technical solution increases the minimum height at which steam enters the steam rack through the steam inlet channel, thereby increasing the distance between the steam and the condensed water, thereby reducing the amount of steam that comes into contact with the condensed water and allowing more steam to maintain a higher temperature.
[0016] Preferably, the highest point of the table is not lower than the plane where the notch of the juice collecting trough is located. The above technical solution can increase the volume of the juice collecting trough, so that the juice collecting trough can accommodate more condensed water and reduce the possibility of condensed water overflowing the table.
[0017] Preferably, the steam rack includes a long sidewall and a short sidewall, with the steam inlet positioned in the middle of the long sidewall. By employing the aforementioned technical solution, the distance between the steam inlet and the sidewall opposite it is reduced, allowing some steam to escape the steam inlet and blow onto the sidewall opposite it, allowing the steam to fully diffuse throughout the cavity, providing a uniform and sufficient heating effect for the food.
[0018] Preferably, the pot assembly further includes a steamer basket or lid mounted on the steaming rack, the steamer basket or lid and the steaming rack forming a cooking cavity. The steamer basket or lid can confine the steam, allowing it to remain in the cooking cavity longer, thereby effectively accelerating the heating rate of the cooking cavity and improving cooking efficiency.
[0019] Other features and advantages of the present invention will be disclosed in detail in the following specific embodiments and drawings. BRIEF DESCRIPTION OF THE DRAWINGS
[0020] The present invention will be further described below with reference to the accompanying drawings:
[0021] Figure 1 This is an exploded view of a cooking device according to the present invention;
[0022] Figure 2 This is a cross-sectional view of a cooking device according to the present invention;
[0023] Figure 3 This is a schematic structural diagram of a steaming rack in a cooking device of the present invention;
[0024] Figure 4 This is a cross-sectional view of a steaming rack in a cooking device according to the present invention;
[0025] Figure 5 This is a top view of a steaming rack in a cooking device according to the present invention;
[0026] Figure 6 This is a schematic structural diagram of the steaming rack in the second embodiment of the present invention;
[0027] Figure 7 This is a cross-sectional view of the steaming rack in the second embodiment of the present invention;
[0028] Figure 8 This is a schematic structural diagram of the steaming rack in the third embodiment of the present invention;
[0029] Figure 9 This is a cross-sectional view of the steaming rack in the third embodiment of the present invention.
[0030] Figure numerals: 1. base; 11. steam generator; 21. steam rack; 211. steam inlet; 212. juice collecting trough; 22. steaming plate; 221. air vent; 23. steamer; 24. pot cover; 25. steam inlet channel; 26. boss; 261. table top; 262. guide surface; 27. cooking cavity; 3. steam inlet assembly; 4. water tank. DETAILED DESCRIPTION
[0031] The following is an explanation and description of the technical solutions of the embodiments of the present invention in conjunction with the drawings of the embodiments of the present invention, but the following embodiments are only preferred embodiments of the present invention and are not exhaustive. Based on the embodiments in the embodiments, other embodiments obtained by those skilled in the art without creative work are all within the scope of protection of the present invention.
[0032] In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "clockwise", "counterclockwise" and the like to indicate directions or positional relationships based on the directions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific direction, be constructed and operated in a specific direction, and therefore should not be understood as a limitation on the present invention.
[0033] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of the technical features being referenced. Thus, a feature identified as "first" or "second" may explicitly or implicitly include one or more of such features. In the description of this utility model, "plurality" means two or more, unless expressly limited otherwise.
[0034] In this utility model, unless otherwise specified or limited, the terms "installed," "connected," "connect," "fixed," etc. should be understood in a broad sense. For example, they can refer to fixed connection, detachable connection, or integral connection; mechanical connection or electrical connection; direct connection or indirect connection through an intermediate medium; and internal communication between two components. Those skilled in the art will understand the specific meanings of the above terms in this utility model based on specific circumstances.
[0035] Example 1:
[0036] like Figures 1 to 5 As shown, this embodiment shows a cooking device, including a base 1 and a pot body assembly, the pot body assembly includes at least one steaming layer, a steam generator 11 is provided in the base 1, and the steaming layer has a cooking cavity 27 for placing food, the base 1 is connected to a water tank 4 that provides water for the steam generator 11, and a plurality of steam inlet assemblies 3, the number of steam inlet assemblies 3 is the same as the total number of steaming layers, each steam inlet assembly 3 is only connected to a lower steaming layer or an upper steaming layer, and provides steam for the connected steaming layer, the steaming layer is provided with a steam inlet channel 25 connected to the steam inlet assembly 3, one end of the steam inlet assembly 3 is connected to the steam generator 11, and the other end is sealed with the steam inlet channel 25, when the cooking device is started, the steam generator 11 generates high-temperature steam, and the high-temperature steam is transported to the cooking cavity 27 of the steaming layer through the steam inlet assembly 3 and the steam inlet channel 25, and the high-temperature steam heats the food in the cooking cavity 27 to achieve a cooking effect on the food.
[0037] like Figure 1 and Figure 2As shown, the pot body assembly in this embodiment includes two steaming layers, namely a lower steaming layer and an upper steaming layer, wherein the lower steaming layer includes a steaming rack 21, a steaming plate 22 and a steamer 23, and the upper steaming layer includes a steaming rack 21, a steaming plate 22 and a pot cover 24. The steaming rack 21 of the lower steaming layer is placed on the base 1, and the steaming rack 21 is provided with a juice receiving groove 212 open upward, and a step portion for placing the steaming plate 22 is provided on the steaming rack 21. The steaming plate 22 cooperates with the step portion to achieve the positioning stability of the steaming plate 22, thereby reducing the shaking amplitude of the steaming plate 22 and making the installation of the steaming plate 22 more stable. The steaming tray 22 is provided with a plurality of air holes 221, and the air holes 221 communicate with the upper side and the lower side of the steaming tray 22, so that a cooking cavity 27 is formed between the interior of the steamer 23 and the steaming rack 21; the steaming rack 21 of the upper steaming layer is fixed to the top end of the steamer 23 of the lower steaming layer, and the steaming tray 22 of the upper steaming layer is placed on the positioning part of the steaming rack 21, and the pot cover 24 is installed on the steaming rack 21, so that a cooking cavity 27 is formed between the pot cover 24 and the steaming rack 21 of the upper steaming layer.
[0038] In addition, in this embodiment, two steam inlet assemblies 3 are connected to the base 1, one of which is connected to the steam rack 21 of the lower steaming layer, and the other is connected to the steam rack 21 of the upper steaming layer. After the cooking device is started, the steam generated by the steam generator 11 is transported to the cooking cavities 27 of the upper and lower steaming layers respectively through the two steam inlet assemblies 3, thereby cooking the food in the cooking cavity 27.
[0039] Of course, it is understandable that in other embodiments, the number of steaming layers may be one or more than two. When the cooking device has more than two steaming layers, the topmost steaming layer includes a steaming rack 21, a steaming plate 22 and a pot cover 24, and other steaming layers include a steaming rack 21, a steaming plate 22 and a steamer 23; accordingly, the number of steam inlet components 3 on the base 1 may also be one or more than two, ensuring that each steaming layer can be connected to an independent steam inlet component 3, thereby avoiding the possibility of cross-flavoring between each steaming layer and improving the cooking effect of the cooking device on food.
[0040] like Figures 1 to 3 As shown, the steaming rack 21 of the upper steaming layer in this embodiment is provided with a table top 261 and an upwardly open juice receiving groove 212, the steam inlet 211 has a center line extending along the steam inlet 211 toward the inner side of the steaming rack 21, the highest point of the table top 261 is at least partially below the center line, and the highest point of the table top 261 is connected to the side wall where the steam inlet 211 is located, the bottom end of the steam inlet 211 is not lower than the highest point of the table top 261, and the highest point of the table top 261 is higher than the bottom surface of the juice receiving groove 212.
[0041] In this embodiment, the steam rack 21 is provided with a table 261. That is, when the steam enters the steam rack 21 from the steam inlet 211, the steam will continue to flow along the extension direction of the steam inlet 211 under the action of its own speed, that is, the steam will flow along the center line of the steam inlet 211. When the steam moves away from one end of the steam inlet 211, part of the steam will gradually diffuse to the surroundings. Since the table 261 is below the center line, the steam diffusing downward will directly contact the table 261, and under the action of the table 261, the steam can be effectively restricted from continuing to diffuse downward, thereby reducing the amount of steam diffusing downward. In addition, since the highest point of the table 261 is higher than the bottom surface of the juice receiving groove 212, the possibility of direct contact between the steam and the condensed water in the juice receiving groove 212 can be reduced, the loss of steam heat can be reduced, and the steam can be kept at a higher temperature, thereby improving the heating efficiency of the food. In addition, reducing the contact between steam and condensed water can also reduce the absorption of steam by condensed water. 212 , the condensed water dripping onto the table 261 can easily flow into the juice collecting groove 212 , thereby preventing the table 261 from accumulating condensed water, further reducing the possibility of direct contact between the steam and the condensed water, and helping to slow down the cooling rate of the steam, so that the steam can provide more heat to the food, thereby improving the heating efficiency of the food; in addition, since the temperature of the steam itself is relatively high and the density of hot steam is lower than that of cold air, the high-temperature steam has a tendency to move upward. When the steam enters the pot body assembly, it is located on the upper side of the table 261. The table 261 limits the downward diffusion of the steam. At the same time, the table 261 also separates the steam from the juice collecting groove 212, thereby causing the steam to move upward as a whole, greatly reducing the possibility of the steam coming into contact with the condensed water in the juice collecting groove 212.
[0042] like Figure 3 and Figure 4 As shown, in this embodiment, a boss 26 is provided in the steam rack 21, and the boss 26 extends from the side wall where the steam inlet 211 is located to the side wall opposite to the steam inlet 211. The top surface of the boss 26 is horizontally arranged, and a table 261 is formed on the top surface of the boss 26. Juice receiving grooves 212 are formed on both sides of the boss 26. Steam enters the steam rack 21 from the steam inlet 211. The steam inlet 211 guides the steam, so that more steam can flow toward the side wall opposite to the steam inlet 211. The boss 26 extends to the side wall opposite to the steam inlet 211, so that the table 261 can limit more steam from diffusing downward, which can greatly improve the limiting effect of the table 261, further reduce the possibility of direct contact between steam and condensed water, reduce the heat loss of steam, and enable more steam to retain its own temperature, providing more heat for food.
[0043] Of course, it is understandable that in other embodiments, there may be a gap between the boss 26 and the side wall where the steam inlet 211 is located, that is, the table 261 is not directly connected to the side wall where the steam inlet 211 is located. Since the steam rushes out from the steam inlet 211 and enters the steam rack 21, the steam itself has a certain speed. Therefore, when the steam leaves the steam inlet 211, it is not easy for the steam to diffuse directly downward. The steam will continue to flow along the extension direction of the steam inlet 211 under the action of inertia, that is, the steam will flow along the center line of the steam inlet 211 to the bottom of the steam rack 21. The steam flows along the side wall relative to the steam inlet 211, so the steam will flow to the upper side of the table 261. At this time, the table 261 can limit the downward diffusion of the steam with a slowed flow rate, so as to reduce the direct contact between the steam and the condensed water in the juice receiving tank 212. The gap formed between the steam inlet 211 and the table 261 can increase the volume of the juice receiving tank 212, so that the juice receiving tank 212 can accommodate more condensed water, thereby preventing the condensed water from overflowing the table during one cooking, and further reducing the possibility of contact between steam and condensed water.
[0044] In this embodiment, the table 261 and the bottom end surface of the steam inlet 211 are at the same horizontal plane, and the steam inlet 211 is connected to the table 261. After the steam leaves the steam inlet 211 and enters the steam rack 21, the steam at the bottom always keeps in contact with the table 261 of the boss 26, thereby limiting the downward diffusion of the steam and allowing more steam to diffuse upward, thereby effectively reducing the contact between the steam and the condensed water. In addition, in this embodiment, the side wall of the steam rack 21 is connected to the steam inlet channel 25, one end of the steam inlet channel 25 is sealed with the steam inlet assembly 3, and the other end extends into the steam inlet 2 11, the steam inlet channel 25 can raise the lowest height of steam entering the steam rack 21, thereby increasing the distance between the steam and the condensed water, thereby reducing the amount of steam in contact with the condensed water, so that more steam can maintain a higher temperature; secondly, the steam rack 21 includes a long side wall and a short side wall, and the steam inlet 211 is arranged in the middle of the long side wall, reducing the distance between the steam inlet 211 and the side wall opposite to it, so that part of the steam can escape from the steam inlet 211 and blow to the side wall opposite to the steam inlet 211, so that the steam can fully diffuse into the entire cavity, providing a uniform and sufficient heating effect for the food.
[0045] Of course, it is understandable that in other embodiments, the bottom end surface of the steam inlet 211 may also be higher than the table surface 261 of the boss 26 .
[0046] In addition, the highest point of the table 261 in this embodiment is not lower than the plane where the notch of the juice receiving trough 212 is located. In other words, the height of the boss 26 in the juice receiving trough 212 is increased, and the volume of the juice receiving trough 212 is also increased, so that the juice receiving trough 212 can accommodate more condensed water, thereby reducing the possibility of condensed water overflowing the table 261.
[0047] like Figure 4As shown, in this embodiment, both sides of the table 261 extend to the outside of the steam inlet 211 respectively. The width of the steam inlet 211 is A, the width of the table 261 is B, and A<B. After the steam breaks away from the restraint of the steam inlet 211, the steam will diffuse to both sides of the steam inlet 211. However, by increasing the width of the table 261, the table 261 can still limit the steam diffused to both sides of the steam inlet 211, thereby reducing the contact between the steam and the condensed water, which helps to slow down the cooling rate of the steam. In addition, the two sides of the table 261 extend to the outside of the steam inlet 211 respectively, which can increase the distance between the juice receiving groove 212 and the steam inlet 211, so that the juice receiving groove 212 can be The condensed water in 12 is away from the steam inlet 211, reducing the influence of the condensed water on the steam and further slowing down the cooling rate of the steam; and when the width of the steam inlet 211 is greater than or equal to the width of the table 261, after the steam enters the steam rack 21, the steam loses the restraint of the steam inlet 211 and diffuses to both sides of the steam inlet 211, thereby causing part of the steam to directly break away from the table 261 of the boss 26. After losing the restriction of the table 261, part of the steam will diffuse downward and enter the juice collecting groove 212, causing more steam to come into contact with the condensed water, and the condensed water will absorb the heat of the steam, causing the temperature of the steam to drop significantly, thereby reducing the heating efficiency of the steam for food.
[0048] like Figure 4 and Figure 5 As shown, in this embodiment, the height difference between the highest point of the table 261 and the bottom surface of the steaming plate 22 is C, and the height difference between the bottom surface of the juice receiving groove 212 and the highest point of the table 261 is D, and C>D. The space above the highest point of the table 261 is larger than the space below the highest point of the table 261. Since steam is more likely to diffuse in the direction of the larger space, more steam can be diffused to the upper side of the table 261 and less steam diffused to the lower side of the table 261. This can greatly reduce the direct contact between steam and condensed water, so that the steam can maintain a higher temperature and provide more heat for the food. When C≤D, it may cause the juice receiving groove 212 to be If the depth is too large, after a large amount of steam enters the steam rack 21, the steam will more easily diffuse into the juice collecting groove 212, thereby causing more steam to come into contact with condensed water, causing the temperature of the steam to drop significantly, thereby reducing the heating efficiency of the steam on the food; at the same time, it may also cause the distance between the table 261 and the steaming plate 22 to be smaller. After the steam enters the steam rack 21, part of the steam will directly rise to the upper side of the steaming plate 22 through the air vents 221, thereby causing the steam to be less likely to flow to the side wall opposite to the steam inlet 211, resulting in a relatively uneven distribution of steam in the cooking cavity 27, thereby unevenly heating the food, and easily affecting the cooking effect of the food.
[0049] Example 2:
[0050] like Figure 6 and Figure 7 As shown, the main difference between this embodiment and the first embodiment is that, in this embodiment, both sides of the table 261 are connected with guide surfaces, which gradually tilt downward from the side of the table 261 and extend to the bottom surface of the juice collecting groove 212. In the process of condensed water dripping from the bottom surface of the steaming plate 22 into the steaming rack 21, some condensed water will definitely drip directly onto the table 261, and the condensed water on the table 261 can slide into the juice collecting groove 212 through the guide surface, thereby reducing the condensed water on the table 261 and reducing the possibility of a large amount of water accumulation on the table 261. When the steam flows along the table 261, its original temperature is maintained as much as possible, which helps to reduce the heat loss of the steam, thereby providing more heat for the food.
[0051] Example 3:
[0052] like Figure 8 and Figure 9 As shown, the main difference between this embodiment and embodiment 1 is that the table top 261 described in this embodiment is arranged at an angle, and the table top 261 gradually tilts toward the bottom surface of the juice receiving tank 212 as it moves away from the steam inlet 211, and the highest point of the table top 261 is connected to the long side wall of the entire steam rack 21. The condensed water on the table top 261 is guided into the juice receiving tank 212 through the inclination of the table top 261 itself, so that the condensed water is kept away from the steam inlet 211, reducing the condensed water accumulated near the steam inlet 211, and thereby reducing the possibility of direct contact between steam and condensed water.
[0053] Of course, it is understandable that in other embodiments, the width of the table 261 may also be slightly larger than the width of the steam inlet 211 .
[0054] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Those skilled in the art will understand that the present invention includes, but is not limited to, the contents described in the accompanying drawings and the above specific embodiments. Any modifications that do not deviate from the functional and structural principles of the present invention are intended to be included within the scope of the claims.
Claims
1. A cooking device comprising a base and a pot assembly, wherein the base is connected to a steam inlet assembly for conveying steam to the pot assembly, the pot assembly comprises a steam rack, and a side wall of the steam rack is provided with a steam inlet connected to the steam inlet assembly, characterized in that: The steaming rack is provided with an upwardly protruding table and an upwardly open juice receiving groove. The steam inlet has a center line extending along the steam inlet toward the inside of the steaming rack, and the table is located below the center line.
2. The cooking device according to claim 1, characterized in that: The steam rack is provided with a boss, which extends from the side wall where the steam inlet is located to the side wall opposite to the steam inlet, and the table top is formed on the top end surface of the boss.
3. The cooking device according to claim 2, characterized in that: Both sides of the table extend to the outside of the steam inlet respectively. The width of the steam inlet is A, the width of the table is B, and A<B.
4. The cooking device according to claim 2, characterized in that: Both sides of the table are connected with guide surfaces, and the guide surfaces gradually tilt downward from the side edges of the table and extend to the bottom surface of the juice receiving trough.
5. The cooking device according to claim 1, characterized in that: The table top is arranged in an inclined manner, and gradually inclines toward the bottom surface of the juice receiving tank as the table top moves away from the steam inlet.
6. The cooking device according to claim 1, characterized in that: The highest point of the table is connected to the side wall where the steam inlet is located.
7. The cooking device according to claim 1, characterized in that: The pot body assembly also includes a steaming plate, which is placed on the top of the steaming rack. A cavity is formed between the steaming plate and the steaming rack. The height difference between the highest point of the table and the bottom of the steaming plate is C, and the height difference between the bottom of the juice collecting trough and the highest point of the table is D, and C>D.
8. The cooking device according to claim 1, characterized in that: The highest point of the table is not lower than the plane where the notch of the juice receiving trough is located, and the bottom end of the steam inlet is not lower than the highest point of the table.
9. The cooking device according to claim 1, characterized in that: The steam rack comprises a long side wall and a short side wall, and the steam inlet is arranged in the middle of the long side wall.
10. The cooking device according to claim 1, characterized in that: The pot body assembly further comprises a steamer basket or a pot cover which is mounted on the steaming rack, and the steamer basket or the pot cover and the steaming rack form a cooking cavity.