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 circulating air duct is located in the cooking cavity, an air inlet is formed in the first end of the circulating air duct, an exhaust port is formed in the second end of the circulating air duct, a plurality of air vents are further formed between the air inlet and the exhaust port, the air inlet, the exhaust port and the plurality of air vents are all communicated with the cooking cavity, and the first end of the circulating air duct faces the second end of the circulating air duct; and the opening areas of the plurality of air vents are gradually increased. The multiple air vents are formed in the circulating air duct, and the opening areas of the multiple air vents are gradually increased in the flowing direction of the circulating air flow, so that the circulating air flow in the cooking cavity can be more uniform, food materials in the cooking cavity are uniformly heated, and the cooking effect 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 prior art, cooking appliances like air fryers typically use a fan to circulate air within the cooking cavity to achieve uniform heating. This airflow is guided by corresponding air ducts. While the fan's rotation direction remains constant, the airflow's direction of circulation remains constant. However, in the air ducts, the air velocity decreases the further away from the air inlet, resulting in uneven airflow distribution. Utility Model Content

[0003] The utility model aims to solve at least one of the technical problems existing in the prior art or related technologies.

[0004] Therefore, the present invention proposes a cooking device.

[0005] In view of this, the present application provides a cooking device, including: a main body, the main body including a cooking cavity; a circulating air duct, the circulating air duct is located in the cooking cavity, the first end of the circulating air duct is provided with an air inlet, the second end of the circulating air duct is provided with an exhaust port, and multiple air vents are provided between the air inlet and the exhaust port, the air inlet, the exhaust port and the multiple air vents are all connected to the cooking cavity, and the opening area of ​​the multiple air vents increases from the first end of the circulating air duct to the second end of the circulating air duct.

[0006] In this technical solution, the cooking device can be an air fryer, oven, or other cooking device. The cooking device includes a main body and a circulating air duct. The main body defines a cooking cavity, which is a space for holding and heating ingredients. During operation, air within the cooking cavity is guided by a fan or other device. The air enters the circulating air duct through its inlet and forms an airflow from the inlet toward the exhaust.

[0007] Along the direction from the first end to the second end of the circulating air duct, between the air inlet and the exhaust port, a plurality of air vents are further provided on the circulating air duct. Exemplarily, the plurality of air vents are evenly distributed on the air duct structure between the air inlet and the exhaust port.

[0008] To ensure uniform airflow from the circulating air duct into the cooking chamber, it is desirable for these vents to have the same airflow volume. However, since the airflow velocity gradually decreases from the air inlet to the air outlet of the circulating air duct, if the vents have the same opening area, the airflow volume will decrease as the vents are farther away from the air inlet in the direction of the airflow in the circulating air duct.

[0009] Based on the movement of fluid, the flow rate through a section is equal to the product of the flow velocity and the opening section, that is, Q=V×S, where Q is the flow rate through the opening section, V is the flow velocity, and S is the opening cross-sectional area.

[0010] Assume that there are three vents. In the direction from the air inlet to the exhaust port, their ventilation volumes are recorded as Q1, Q2 and Q3 respectively, and their opening areas are recorded as S1, S2 and S3 respectively. The air flow rates through the corresponding vents are recorded as V1, V2 and V3 respectively. Then V1>V2>V3. In order to ensure Q1=Q2=Q3, it is necessary to set the opening area S1<S2<S3.

[0011] Therefore, the technical solution of the present application sets multiple vents with increasing opening areas in the direction from the air inlet to the exhaust port of the circulating air duct, that is, from the first end to the second end of the circulating air duct. By increasing the opening area of ​​the vents, the effect of the reduction in flow rate on the ventilation volume can be offset, and the ventilation volume of the multiple vents can be ensured to be basically equal.

[0012] The technical solution of the present application can make the circulating air flow in the cooking cavity more uniform by arranging multiple air vents on the circulating air duct and arranging the opening areas of the multiple air vents in the flow direction of the circulating air flow, so that the food in the cooking cavity is heated evenly and the cooking effect is improved.

[0013] In addition, the cooking device in the above technical solution provided by the present invention may also have the following additional technical features:

[0014] In some technical solutions of the present application, optionally, the cooking device also includes: 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 component is connected to the circulating air duct.

[0015] In this technical solution, an air induction assembly is mounted 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. It also partially replaces the air inside the cooking cavity, thereby reducing the concentration of harmful substances generated by high-temperature cooking within the cooking cavity.

[0016] The first end of the induced air duct serves as an air inlet, and the second end of the induced air duct communicates with the circulating air duct. During operation of the cooking device, air within the cooking cavity is guided by a fan and other devices. The flowing air enters the circulating air duct through the air inlet and is discharged through the exhaust port and multiple vents of the circulating air duct, thereby forming a high-speed circulating airflow within the circulating air duct.

[0017] 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 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 duct. This external fresh air flow flows from the first end of the induced draft duct to the second end of the 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 in the cooking cavity caused by high-temperature cooking.

[0018] The technical solution of this application designs a fresh air structure based on the "Venturi" effect by taking advantage of the physical property of pressure reduction when the fluid medium flows, so that the fresh container outside the cooking equipment can be introduced into the cooking cavity without adding any power components such as fans, thereby effectively reducing the cost of the cooking equipment.

[0019] In some technical solutions of the present application, optionally, the multiple air vents include a first air vent, which is the air vent with the smallest opening area among the multiple air vents, and the second end of the air duct is located between the first air vent and the air inlet.

[0020] In this technical solution, the first vent is located on the circulating airflow path within the circulating air duct, closest to the duct's air inlet. Therefore, the first vent also has the smallest opening area. The second end of the induced air duct serves as a fresh air outlet, located between the first vent and the air inlet. This allows the incoming fresh air to mix with the circulating airflow immediately, allowing the mixed fresh air to evenly enter the cooking chamber from each vent and exhaust port, thereby regulating humidity, oxygen content, and other parameters within the cooking chamber.

[0021] The technical solution of the present application reasonably sets the outlet position of the induced draft duct so that the fresh air flow introduced by the induced draft duct can be mixed with the circulating air flow in the circulating air duct at the first time, so that the air flow discharged from each vent and exhaust port is mixed with fresh air, thereby improving the cooking effect of the cooking equipment.

[0022] In some technical solutions of the present application, optionally, the multiple vents further include a second vent and a third vent, and the first vent, the second vent and the third vent are arranged at intervals in the direction from the air inlet of the circulating air duct to the exhaust port of the circulating air duct.

[0023] In this technical solution, the number of vents can be three, namely the first vent, the second vent and the third vent. In the direction from the air inlet to the exhaust port, that is, the flow direction of the circulating air flow in the circulating air duct, the first vent, the second vent and the third vent are arranged at intervals.

[0024] For example, let the gas flow distance between the first vent and the air inlet be D1, the gas flow distance between the second vent and the first vent be D2, the gas flow distance between the third vent and the second vent be D3, and the gas flow distance between the exhaust port and the third vent be D4, then D1 = D2 = D3 = D4. The gas flow distance refers to the distance that the circulating airflow in the circulating air duct travels from one location to another.

[0025] The technical solution of the present application is to set up multiple air vents at intervals between the air inlet and the exhaust port of the circulating air duct, so as to achieve uniform air supply to the cooking cavity, make the air flow distribution in the cooking cavity more uniform, and improve the cooking effect.

[0026] In some technical solutions of the present application, optionally, the cooking device further includes: a first heating element, which is arranged in the circulating air duct.

[0027] In this technical solution, the cooking equipment guides the circulation of airflow in the cooking cavity through power equipment such as a fan. For example, part of the airflow will enter the circulating air duct through the air inlet of the circulating air duct under the guidance of power equipment such as a fan to form a circulating airflow. Part of the circulating airflow will return to the cooking cavity through multiple vents, and another part of the circulating airflow will return to the cooking cavity through the exhaust port.

[0028] Since the second end of the induced draft duct is connected to the circulating air duct, the fresh air flow introduced by the induced draft duct comes from the outside of the cooking equipment. The temperature of this part of air is room temperature, which is lower than the temperature in the cooking cavity. Therefore, after the fresh air flow is mixed with the circulating air flow, the temperature of the circulating air flow will be reduced to a certain extent. In order to keep the temperature of the circulating air flow consistent with the cooking temperature set by the cooking equipment, the technical solution of the present application provides an auxiliary heating element in the circulating air duct, that is, the above-mentioned first heating element. The circulating air flow mixed with the fresh air flow in the circulating air duct is heated by the first heating element, thereby offsetting the impact of the introduced fresh air flow on the temperature of the circulating air flow.

[0029] The technical solution of the present application is to set a first heating element for auxiliary heating in the circulating air duct, and use the heat generated by the first heating element to supplement the impact of the introduction of fresh air on the temperature of the circulating air flow, so as to keep the temperature in the cooking cavity always in line with the set temperature of the cooking equipment and improve the cooking effect.

[0030] In some technical solutions of the present application, optionally, the air induced component also includes: an air inlet head, which is arranged on the main body, the air inlet head includes a cavity and an air inlet, the air inlet is connected to the outside of the main body, and the cavity is connected to the first end of the air induced duct.

[0031] In this technical solution, the cooking device's main body is equipped with an air inlet head, which serves as the inlet component of the air induction assembly. Fresh air from outside enters the air induction duct through the air inlet head. Exemplarily, the air inlet head is embedded in the outer surface of the main body, partially exposed to the outside of the main body. A cavity is formed within the air inlet head. The air inlet head is also equipped with an air inlet port, which communicates with the exterior of the main body. External air enters the air inlet head cavity through the air inlet port. Exemplarily, a through hole is provided at the bottom, connecting the cavity and the air induction duct. Air enters the air induction duct through the through hole.

[0032] Exemplarily, when the cooking device is placed on a horizontal surface, the air inlet of the air inlet head is arranged to face the horizontal direction.

[0033] The technical solution of the present application can prevent external pollutants from entering the induced air duct by arranging an air inlet head on the induced air component.

[0034] In some technical solutions of the present application, optionally, the air induced component further includes: a fan, which is arranged in the cavity and can be driven to rotate by the airflow entering the air induced duct from the air inlet.

[0035] In this technical solution, the induced draft component also includes a fan, which is specifically arranged in the cavity of the air inlet head. For example, the fan is a passive fan. When the cooking equipment is working, under the action of the Venturi effect between the circulating air duct and the induced draft air duct, external air will enter the air inlet head due to the pressure difference between the inside and outside of the cooking equipment, and generate airflow. When the airflow flows through the fan, it can drive the fan to rotate, so that the user can visually feel that the external air is continuously entering the cooking cavity by visually observing the rotation of the fan, thereby achieving the externalization effect of the fresh air flow and enhancing the user's understanding of the role of the induced draft component.

[0036] In some technical solutions of the present application, optionally, the air induction assembly further includes: a first cover body, the first cover body is arranged on the air inlet head and covers at least a portion of the air inlet, and a whistle hole is provided on the first cover body.

[0037] In this technical solution, the air induction assembly also includes a first cover, which is positioned at the air inlet of the air inlet head and can cover at least a portion of the air inlet. Therefore, when the cooking device is in operation, outside air enters the air inlet head cavity through the first cover, and then enters the air induction duct through the cavity. During this process, part of the airflow flows through the whistle hole in the first cover. The airflow passing through the whistle hole will be turbulent, causing the air inside the air inlet head cavity to vibrate, thereby producing a whistling sound. This whistle allows the user to intuitively feel that outside air is continuously entering the cooking cavity, thereby achieving the externalization effect of the fresh air flow and strengthening the user's understanding of the function of the air induction assembly.

[0038] It can be understood that, in some embodiments, the first cover is detachably provided at the air inlet of the air inlet head, and when the user does not want to make a whistle sound, the first cover can be manually removed.

[0039] In some technical solutions of the present application, optionally, the air induction assembly further includes: a second cover body, the second cover body is provided on the air inlet head and located at the air inlet, and one end of the second cover body is rotatably connected to the air inlet.

[0040] In this technical solution, one end of the second cover is rotatably connected to a side wall of the air inlet, and the second end of the second cover is free. When air flows through the air inlet, it can drive the second cover to swing relative to the air inlet, thereby achieving the effect of externalizing the fresh air flow through the swinging second cover. For example, the second cover can be made of a flexible material, in which case the second cover forms an "air curtain" structure. For example, the second cover can also be made of a rigid material, in which case the second cover has a structure similar to a trapdoor.

[0041] In some technical solutions of the present application, optionally, the cooking device also includes: an inner pot, which is arranged in the cooking cavity; a fan, which is arranged in the main body, the fan is arranged toward the opening of the inner pot, and the circulating air duct is located on the surrounding side of the fan; and a second heating element, which is arranged in the main body.

[0042] In this technical solution, the cooking device also includes an inner pot and a fan. The inner pot is removably mounted within the cooking chamber. In the case of an air fryer, the inner pot is a removable frying bucket. Ingredients are placed in the inner pot and heated and cooked there. The inner pot provides convenient access to food, optimizing the user experience.

[0043] The fan is mounted on the main body and includes blades. The blades are positioned within the cooking cavity and face the opening of the inner pot. When the fan is turned on, the front of the rotating blades generates a primary airflow that pours into the inner pot. Simultaneously, the circumference of the rotating blades generates a spiral airflow that flows along the sidewalls of the cooking cavity. This spiral airflow flows into the circulating air duct, forming an internal circulating airflow. This promotes uniform air flow within the cooking cavity and, in conjunction with the induced draft duct, creates a Venturi effect, thereby drawing fresh air from the outside into the cooking cavity.

[0044] The cooking device also includes a second heating element. For example, the second heating element is a heat pipe, which is arranged between the fan and the inner pot. During the operation of the cooking device, the second heating element continues to generate heat, and the internal circulating airflow guided by the fan is heated when passing through the heating component, thereby evenly bringing heat to every corner of the cooking cavity. At the same time, the second heating element can also heat the fan of the fan at the same time, so that the fan can directly transfer this part of the heat to the guided airflow when guiding the airflow, further improving the heating effect.

[0045] The technical solution of the present application can evenly heat the food in the cooking cavity and improve the cooking effect of the cooking equipment by providing a fan, a second heating element and an inner pot. BRIEF DESCRIPTION OF THE DRAWINGS

[0046] 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:

[0047] Figure 1 A schematic structural diagram of a cooking device according to some embodiments of the present application is shown;

[0048] Figure 2 Shows a schematic structural diagram of the circulating air duct in some embodiments of the present application;

[0049] Figure 3 Shows a schematic structural diagram of the circulation air duct and the induced air duct in some embodiments of the present application;

[0050] Figure 4 Shows a schematic structural diagram of the circulating air duct in some embodiments of the present application;

[0051] Figure 5 Shows a schematic structural diagram of the air inlet head of some embodiments of the present application;

[0052] Figure 6 Shows a schematic structural diagram of the air inlet head of some embodiments of the present application;

[0053] Figure 7 The figure shows a schematic structural diagram of an air inlet head according to some embodiments of the present application.

[0054] Reference numerals:

[0055] 100 cooking device, 102 main body, 1022 cooking cavity, 104 induced draft component, 1042 induced draft duct, 106 first heating element, 108 circulating air duct, 1082 air inlet, 1084 exhaust port, 1086 air vent, 10862 first air vent, 10864 second air vent, 10866 third air vent, 110 inner pot, 112 fan, 114 second heating element, 116 air inlet head, 1162 cavity, 1164 air inlet, 118 fan, 120 first cover, 1202 whistle hole, 122 second cover. DETAILED DESCRIPTION

[0056] 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.

[0057] 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.

[0058] Refer to the following Figures 1 to 7 The following describes a cooking device provided according to some embodiments of the present invention.

[0059] In some embodiments of the present application, a cooking device is provided. Figure 1 shows a schematic structural diagram of a cooking device in some embodiments of the present application, Figure 2 The schematic diagram of the structure of the circulating air duct in some embodiments of the present application is shown in FIG. Figure 1 and Figure 2 As shown, the cooking device 100 includes: a main body 102, the main body 102 includes a cooking cavity 1022; a circulating air duct 108, the circulating air duct 108 is located in the cooking cavity 1022, the first end of the circulating air duct 108 is provided with an air inlet 1082, the second end of the circulating air duct 108 is provided with an exhaust port 1084, and a plurality of air vents 1086 are provided between the air inlet 1082 and the exhaust port 1084. The air inlet 1082, the exhaust port 1084 and the plurality of air vents 1086 are all connected to the cooking cavity 1022, and the opening area of ​​the plurality of air vents 1086 increases from the first end of the circulating air duct 108 to the second end of the circulating air duct 108.

[0060] In this embodiment, the cooking device 100 can be an air fryer, a toaster oven, or other cooking device 100. The cooking device 100 includes a main body 102 and a circulating air duct 108. A cooking cavity 1022 is formed in the main body 102. The cooking cavity 1022 is a space for holding and heating food. During operation, air within the cooking cavity 1022 flows under the guidance of a fan 112 or other device. The flowing air enters the circulating air duct 108 through an air inlet 1082 of the circulating air duct 108, and forms an airflow along the air inlet 1082 toward the exhaust port 1084.

[0061] Along the direction from the first end to the second end of the circulating air duct 108, between the air inlet 1082 and the exhaust port 1084, a plurality of air vents 1086 are further provided on the circulating air duct 108. Exemplarily, the plurality of air vents 1086 are evenly distributed on the air duct structure between the air inlet 1082 and the exhaust port 1084.

[0062] In order to achieve uniform airflow from the circulating air duct 108 into the cooking cavity 1022, it is desirable that the ventilation volume of the vents 1086 be the same. However, since the air velocity gradually decreases from the air inlet 1082 of the circulating air duct 108 to the air outlet 1084, if the opening area of ​​the vents 1086 is the same, the ventilation volume of the vents 1086 farther away from the air inlet 1082 in the direction of air flow in the circulating air duct 108 will decrease.

[0063] Based on the movement of fluid, the flow rate through a section is equal to the product of the flow velocity and the opening section, that is, Q=V×S, where Q is the flow rate through the opening section, V is the flow velocity, and S is the opening cross-sectional area.

[0064] Assume that there are three air vents 1086. In the direction from the air inlet 1082 to the exhaust port 1084, their ventilation volumes are respectively recorded as Q1, Q2 and Q3, and their opening areas are respectively recorded as S1, S2 and S3. The air flow rates through the corresponding air vents 1086 are respectively recorded as V1, V2 and V3. Then V1>V2>V3. In order to ensure Q1=Q2=Q3, it is necessary to set the opening area S1<S2<S3.

[0065] Therefore, if Figure 2 As shown, in the embodiment of the present application, in the direction from the air inlet 1082 of the circulating air duct 108 to the exhaust port 1084, arrow A shows the direction from the first end to the second end of the circulating air duct 108, and a plurality of vents 1086 with increasing opening areas are provided in this direction. By increasing the opening area of ​​the vents 1086 to offset the effect of the reduction in flow rate on the ventilation volume, it can be ensured that the ventilation volume of the plurality of vents 1086 is basically equal.

[0066] The embodiment of the present application sets multiple vents 1086 on the circulating air duct 108, and sets the opening areas of the multiple vents 1086 to increase in the flow direction of the circulating airflow, so that the circulating airflow in the cooking cavity 1022 can be more uniform, the food in the cooking cavity 1022 can be heated evenly, and the cooking effect can be improved.

[0067] In some embodiments of the present application, optionally, Figure 3 Schematic diagrams of the structure of the circulation air duct 108 and the induced air duct 1042 of some embodiments of the present application are shown. Figure 1 and Figure 3 As shown, the cooking device 100 also includes: an air induced draft component 104, which is arranged on the main body 102, and the air induced draft component 104 includes an air induced draft duct 1042, the first end of the air induced draft duct 1042 is connected to the outside of the main body 102, and the second end of the air induced draft component 104 is connected to the circulation air duct 108.

[0068] In this embodiment, the induced draft assembly 104 is mounted on the main body 102 and includes an induced draft duct 1042 therein. This duct connects the cooking cavity 1022 with the space outside the main body 102 of the cooking device 100. During operation, the induced draft duct 1042 continuously delivers fresh air into the cooking cavity 1022, thereby regulating the humidity and oxygen content within the cooking cavity 1022 and replacing some of the air within the cooking cavity 1022. This reduces the concentration of harmful substances generated by high-temperature cooking within the cooking cavity 1022.

[0069] The first end of the induced air duct 1042 is formed as an air inlet end, and the second end of the induced air duct 1042 is connected to the circulating air duct 108. When the cooking device 100 is in operation, the air in the cooking cavity 1022 flows under the guidance of the fan 112 and other devices. The flowing air enters the circulating air duct 108 through the air inlet 1082 of the circulating air duct 108 and is discharged through the exhaust port 1084 and multiple vents 1086 of the circulating air duct 108, thereby forming a high-speed circulating airflow in the circulating air duct 108. Figure 3 As shown, arrow E shows the airflow direction of the fresh air flow, and arrow F shows the airflow direction of the circulating air flow.

[0070] Due to the characteristics of a fluid medium, during its flow, areas with high flow rates experience lower pressure. Due to the presence of the 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 externally introduced fresh air flow within the induced draft duct 1042. This externally introduced fresh air 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 externally introduced fresh air flows through the second end of the induced draft duct 1042 into the circulating air duct 108, 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.

[0071] 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.

[0072] In some embodiments of the present application, optionally, Figure 4 Schematic diagrams of the structure of the circulation duct 108 of some embodiments of the present application are shown. Figure 4 As shown, the plurality of vents 1086 include a first vent 10862 , which is the vent 1086 with the smallest opening area among the plurality of vents 1086 , and the second end of the air duct 1042 is located between the first vent 10862 and the air inlet 1082 .

[0073] In this embodiment, first vent 10862 is the vent 1086 closest to the air inlet 1082 of circulating air duct 108 along the circulating airflow path within circulating air duct 108. Therefore, first vent 10862 is also the vent 1086 with the smallest opening area. The second end of induced air duct 1042 serves as a fresh air outlet, located between first vent 10862 and air inlet 1082. This outlet allows fresh air introduced from the outside to mix with the circulating airflow immediately, and allows the mixed fresh air to evenly enter cooking cavity 1022 from each vent 1086 and exhaust port 1084, thereby regulating parameters such as humidity and oxygen content within cooking cavity 1022.

[0074] The embodiment of the present application reasonably sets the outlet position of the induced draft duct 1042 so that the fresh air flow introduced by the induced draft duct 1042 can be mixed with the circulating air flow in the circulating air duct 108 at the first time, so that the air flow discharged from each vent 1086 and exhaust port 1084 is an air flow mixed with fresh air, thereby improving the cooking effect of the cooking device 100.

[0075] In some embodiments of the present application, optionally, as Figure 4 As shown, the plurality of vents 1086 further include a second vent 10864 and a third vent 10866 , which are spaced apart in the direction from the air inlet 1082 of the circulation duct 108 to the air outlet 1084 of the circulation duct 108 .

[0076] In this embodiment, the number of vents 1086 can be three, namely the first vent 10862, the second vent 10864 and the third vent 10866. In the direction from the air inlet 1082 to the exhaust port 1084, that is, the flow direction of the circulating airflow in the circulating air duct 108, the first vent 10862, the second vent 10864 and the third vent 10866 are arranged at intervals.

[0077] For example, let D1 be the gas flow distance between first vent 1086 and air inlet 1082, D2 be the gas flow distance between second vent 10864 and first vent 10862, D3 be the gas flow distance between third vent 10866 and second vent 10864, ​​and D4 be the gas flow distance between exhaust port 1084 and third vent 10866. Then, D1 = D2 = D3 = D4. The gas flow distance refers to the distance that the circulating airflow in circulating air duct 108 travels from one location to another.

[0078] In the embodiment of the present application, multiple vents 1086 are arranged at intervals between the air inlet 1082 and the exhaust port 1084 of the circulating air duct 108, so that air can be evenly supplied to the cooking cavity 1022, making the air flow distribution in the cooking cavity 1022 more uniform and improving the cooking effect.

[0079] In some embodiments of the present application, optionally, as Figure 4 As shown, the cooking device 100 further includes: a first heating element 106 , which is disposed in the circulating air duct 108 .

[0080] In this embodiment, the cooking device 100 guides the circulation of the airflow in the cooking cavity 1022 through a power device such as a fan 112. For example, part of the airflow will enter the circulating air duct 108 through the air inlet 1082 of the circulating air duct 108 under the guidance of the power device such as the fan 112 to form a circulating airflow. Part of the circulating airflow will return to the cooking cavity 1022 through multiple vents 1086, and another part of the circulating airflow will return to the cooking cavity 1022 through the exhaust port 1084.

[0081] Since the second end of the induced draft duct 1042 is connected to the circulating air duct 108, the fresh air flow introduced by the induced draft duct 1042 comes from the outside of the cooking device 100. The temperature of this part of air is room temperature, which is lower than the temperature inside the cooking cavity 1022. Therefore, after the fresh air flow is mixed with the circulating air flow, the temperature of the circulating air flow will be reduced to a certain extent. In order to keep the temperature of the circulating air flow consistent with the cooking temperature set by the cooking device 100, the embodiment of the present application is provided with an auxiliary heating element in the circulating air duct 108, that is, the above-mentioned first heating element 106. The circulating air flow mixed with the fresh air flow in the circulating air duct 108 is heated by the first heating element 106, thereby offsetting the impact of the introduction of the fresh air flow on the temperature of the circulating air flow.

[0082] In the embodiment of the present application, a first heating element 106 for auxiliary heating is set in the circulating air duct 108. The heat generated by the first heating element 106 supplements the effect of the introduction of fresh air on the temperature of the circulating airflow, thereby maintaining the temperature in the cooking cavity 1022 always in line with the set temperature of the cooking device 100, thereby improving the cooking effect.

[0083] In some embodiments of the present application, optionally, Figure 5 The structure diagram of the air inlet head 116 of some embodiments of the present application is shown as follows: Figure 5 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 a 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.

[0084] 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.

[0085] 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.

[0086] 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 .

[0087] In some embodiments of the present application, optionally, as Figure 5 As shown, the air induction assembly 104 further includes a fan 118 , which is disposed in the cavity 1162 . The fan 118 can be driven to rotate by the airflow entering the air induction duct 1042 through the air inlet 1164 .

[0088] 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.

[0089] In some embodiments of the present application, optionally, Figure 6 The structure diagram of the air inlet head 116 of some embodiments of the present application is shown as follows: Figure 6 As shown, the air induction assembly 104 further includes a first cover 120 , which is disposed on the air inlet head 116 and covers at least a portion of the air inlet 1164 . A whistle hole 1202 is disposed on the first cover 120 .

[0090] In this embodiment, the air induction assembly 104 further includes a first cover 120, which is disposed at the air inlet 1164 of the air inlet head 116. The first cover 120 can cover at least a portion of the air inlet 1164. Therefore, when the cooking device 100 is in operation, outside air enters the cavity 1162 of the air inlet head 116 through the first cover 120, and then enters the air induction duct 1042 through the cavity 1162. During this process, part of the airflow flows through the whistle hole 1202 in the first cover 120. The airflow passing through the whistle hole 1202 becomes turbulent, causing the air inside the cavity 1162 of the air inlet head 116 to vibrate, thereby producing a whistling sound. This whistle sound allows the user to intuitively feel that outside air is continuously entering the cooking cavity 1022, thereby achieving the externalization effect of the fresh air flow and enhancing the user's understanding of the function of the air induction assembly 104.

[0091] It can be understood that, in some embodiments, the first cover 120 is detachably disposed at the air inlet 1164 of the air inlet head 116 , and when the user does not want to emit a whistle sound, the first cover 120 can be manually removed.

[0092] In some embodiments of the present application, optionally, Figure 7 The structure diagram of the air inlet head 116 of some embodiments of the present application is shown as follows: Figure 7 As shown, the air induction assembly 104 further includes a second cover 122 . The second cover 122 is disposed on the air inlet head 116 and located at the air inlet 1164 . One end of the second cover 122 is rotatably connected to the air inlet 1164 .

[0093] In this embodiment, one end of the second cover 122 is rotatably connected to a side wall of the air inlet 1164, and the second end of the second cover 122 is a free end, so that when air flows through the air inlet 1164, it can drive the second cover 122 to swing relative to the air inlet 1164, and the swinging second cover 122 can achieve the effect of externalizing the fresh air flow. Exemplarily, the second cover 122 can be made of a flexible material, in which case the second cover 122 forms an "air curtain" structure. Exemplarily, the second cover 122 can also be made of a rigid material, in which case the second cover 122 has a structure similar to a trapdoor.

[0094] 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 on 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 second heating element 114, which is arranged on the main body 102.

[0095] 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.

[0096] 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.

[0097] The cooking device 100 also includes a second heating element 114. For example, the second heating element 114 is a heat pipe. The second heating element 114 is arranged between the fan 112 and the inner pot 110. During the operation of the cooking device 100, the second heating element 114 continues to generate heat, and the internal circulating airflow guided by the fan 112 is heated when passing through the second heating element 114, thereby evenly bringing heat to every corner of the cooking cavity 1022. At the same time, the second heating element 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.

[0098] The embodiment of the present application provides the fan 112 , the second heating element 114 and the inner pot 110 , so that the food in the cooking cavity 1022 can be heated evenly, thereby improving the cooking effect of the cooking device 100 .

[0099] 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.

[0100] 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.

[0101] 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; A circulating air duct is located in the cooking cavity, an air inlet is provided at a first end of the circulating air duct, an exhaust port is provided at a second end of the circulating air duct, and a plurality of air vents are provided between the air inlet and the exhaust port. The air inlet, the exhaust port and the plurality of air vents are all connected to the cooking cavity, and the opening areas of the plurality of air vents increase from the first end of the circulating air duct to the second end of the circulating air duct.

2. The cooking device according to claim 1, wherein Also includes: An air induction component is provided on the main body, and the air induction component includes an air induction duct, a first end of the air induction duct is connected to the outside of the main body, and a second end of the air induction component is connected to the circulation duct.

3. The cooking device according to claim 2, characterized in that The plurality of vents include a first vent, which is the vent with the smallest opening area among the plurality of vents, and the second end of the air duct is located between the first vent and the air inlet.

4. The cooking device according to claim 3, characterized in that The plurality of vents further include a second vent and a third vent. In a direction from an air inlet of the circulation duct to an air outlet of the circulation duct, the first vent, the second vent and the third vent are arranged at intervals.

5. The cooking device according to claim 2, wherein: Also includes: The first heating element is arranged in the circulating air duct.

6. The cooking device according to any one of claims 2 to 5, characterized in that The air induction component also includes: An air inlet head is provided on the main body, and includes a cavity and an air inlet. The air inlet is communicated with the outside of the main body, and the cavity is communicated with the first end of the air duct.

7. The cooking device according to claim 6, characterized in that The air induction component also includes: A fan is provided in the cavity, and the fan can be driven to rotate by the airflow entering the air duct from the air inlet.

8. The cooking device according to claim 6, wherein: The air induction component also includes: The first cover is provided on the air inlet head and covers at least a portion of the air inlet. A whistle hole is provided on the first cover.

9. The cooking device according to claim 6, wherein: The air induction component also includes: The second cover is provided on the air inlet head and is located at the air inlet. One end of the second cover is rotatably connected to the air inlet.

10. The cooking device according to any one of claims 1 to 5, characterized in that Also includes: an inner pot, the inner pot being arranged in the cooking cavity; A fan, the fan being provided on the main body, the fan being arranged toward the opening of the inner pot, and the circulating air duct being located around the fan; A second heating element is provided on the main body.

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