Cooking equipment

Abstract

The utility model discloses a cooking device, which comprises a device body, a cooking cavity, a heating device, a heating device, a heating device and a control device, and is characterized in that the device body is internally provided with the cooking cavity; the hot air impeller, the heating piece and the cooking cavity are sequentially distributed in the axial direction of the hot air impeller, the hot air impeller is constructed to achieve axial air inlet and radial air outlet, the hot air impeller comprises a plurality of centrifugal blades, and the centrifugal blades are used for driving airflow to flow through the heating piece and then flow to the cooking cavity; at least part of at least one centrifugal blade is constructed to obliquely extend towards the side close to the cooking cavity in the radial direction of the hot air impeller. According to the cooking equipment, after the hot air impeller rotates, the hot air flow is driven to obliquely flow towards the cooking cavity along the centrifugal blades, vortexes of the air flow can be reduced, the flow speed and the gas flow of the air flow between the hot air impeller and the cooking cavity can be increased, the cooking efficiency and the coloring effect of food can be improved, and the taste of the food can be improved.

Description

Technical Field

[0001] This utility model relates to the field of household appliances technology, and in particular to a cooking device. Background Technology

[0002] As air fryers become increasingly popular, consumers are demanding higher overall performance from them, requiring lower noise levels, faster cooking, and deeper browning. From a fluid dynamics perspective, high noise levels are primarily caused by excessively high fan speeds. Faster cooking and deeper browning require higher hot air velocities, which in turn necessitate increasing fan speeds. Current air fryers often experience significant internal airflow impact, leading to lower airflow volume and velocity, increased noise, and lower cooking efficiency, resulting in a poor user experience and room for improvement. Utility Model Content

[0003] This invention aims to solve at least one of the technical problems existing in the prior art. To this end, this invention proposes a cooking device that drives hot airflow along centrifugal blades towards the cooking chamber after the hot air impeller rotates. This reduces the formation of airflow vortices, increases the airflow velocity and gas flow rate between the hot air impeller and the cooking chamber, improves the cooking efficiency and browning effect of food, and enhances the taste of the food.

[0004] A cooking device according to an embodiment of the present invention includes: a device body, wherein a cooking cavity is formed within the device body; a hot air impeller and a heating element, wherein the hot air impeller, the heating element and the cooking cavity are sequentially distributed along the axial direction of the hot air impeller; the hot air impeller is configured to allow air to enter axially and exit radially; the hot air impeller includes a plurality of centrifugal blades, the centrifugal blades being used to drive airflow toward the cooking cavity; wherein at least a portion of at least one of the centrifugal blades is configured to extend obliquely toward the side closer to the cooking cavity along the radial direction of the hot air impeller.

[0005] According to the cooking device of this utility model embodiment, by setting at least a portion of the centrifugal blades to extend radially along the hot air impeller and inclined toward the side closer to the cooking chamber, the hot air impeller can drive the hot airflow to flow obliquely toward the cooking chamber after rotation. This can reduce the formation of airflow vortices, increase the airflow velocity and gas flow rate between the hot air impeller and the cooking chamber, improve the cooking efficiency and coloring effect of food, enhance the taste of food, shorten cooking time, thereby reducing cost consumption, and reduce airflow turbulence noise while reducing airflow vortices, thereby improving the user experience.

[0006] According to some embodiments of the present invention, the hot air impeller of the cooking device further includes a central body portion, and a plurality of centrifugal blades are connected to the outside of the central body portion at circumferential intervals along the central body portion. The centrifugal blades are configured to tilt from one end connected to the central body portion to the end away from the central body portion toward the side closer to the cooking cavity.

[0007] According to some embodiments of the present invention, the centrifugal blade includes a first blade portion and a second blade portion. The first blade portion is obliquely connected to the outer edge of the central body portion, and the second blade portion is bent and connected to one side edge of the first blade portion.

[0008] The cooking device according to some embodiments of the present invention further includes a reflector, the reflector being installed in the device body, the reflector forming a receiving cavity open toward the cooking chamber, and the hot air impeller and the heating element being located in the receiving cavity;

[0009] The reflector is used to guide the airflow driven by the hot air impeller into the cooking cavity.

[0010] According to some embodiments of the present invention, the reflector of the cooking device includes at least a top plate and a guide portion. The guide portion is located radially outside the hot air impeller, and the top plate is located on the side of the hot air impeller away from the cooking cavity. The guide portion is used to guide the airflow toward the cooking cavity.

[0011] According to some embodiments of the present invention, the cooking device includes at least a straight section that is inclined away from the hot air impeller along the axial direction of the hot air impeller.

[0012] According to some embodiments of the present invention, in a cooking apparatus, at least a portion of the projection of the centrifugal blade falls into the projection of the straight line segment along a direction perpendicular to the top plate.

[0013] According to some embodiments of the present invention, the reflector of the cooking device further includes a side panel, one end of which is connected to the straight segment and the other end extends away from the top plate.

[0014] According to some embodiments of the present invention, the reflector of the cooking device further includes a first arc segment and a second arc segment, wherein the first arc segment is connected to the top plate and the straight segment, and the second arc segment is connected to the side panel and the straight segment.

[0015] According to some embodiments of the present invention, in the cooking apparatus, the centrifugal blades of the hot air impeller and the main body of the hot air impeller are connected by an arc transition.

[0016] The cooking device according to some embodiments of the present invention further includes a drive structure, which is connected to the hot air impeller and is used to drive the hot air impeller to rotate.

[0017] Additional aspects and advantages of this invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0018] The above and / or additional aspects and advantages of this utility model will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0019] Figure 1 This is a cross-sectional view of the cooking apparatus according to an embodiment of the present utility model;

[0020] Figure 2 This is a cross-sectional view of a portion of the structure of a cooking device according to an embodiment of the present utility model;

[0021] Figure 3 This is a front view of the reflector and food carrier of the cooking apparatus according to an embodiment of the present utility model;

[0022] Figure 4 This is a structural schematic diagram of the reflector and food carrier of the cooking device according to an embodiment of the present utility model;

[0023] Figure 5 This is a front view of the hot air impeller of the cooking device according to an embodiment of the present utility model;

[0024] Figure 6 This is a top view of the hot air impeller of the cooking device according to an embodiment of the present utility model;

[0025] Figure 7 This is a schematic diagram of the hot air impeller structure of a cooking device according to an embodiment of the present utility model.

[0026] Reference numerals:

[0027] Cooking equipment 100,

[0028] Equipment body 1, cooking chamber 11, hot air impeller 2, centrifugal blade 21, first blade section 211, second blade section 212, arc 213, central main body section 22, heating element 3, reflector 4, receiving cavity 41, top plate 42, side plate 43, guide section 44, first arc segment 441, straight segment 442, second arc segment 443, drive structure 5, food carrier 6, frying basket 61, drawer 62, control panel 7, cooling fan 8. Detailed Implementation

[0029] The embodiments of this utility model are described in detail below. Examples of these embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain this utility model, and should not be construed as limiting this utility model.

[0030] In the description of this utility model, it should be understood that the terms "center," "longitudinal," "transverse," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," and "circumferential," etc., indicating the orientation or positional relationship shown in the accompanying drawings, are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this utility model. Furthermore, features defined with "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this utility model, unless otherwise stated, "a plurality of" means two or more.

[0031] In the description of this utility model, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "joining" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this utility model based on the specific circumstances.

[0032] The following is for reference. Figures 1-7 The cooking device 100 according to an embodiment of the present invention, by setting at least a portion of the centrifugal blades 21 to extend radially along the hot air impeller 2 and inclined toward the side close to the cooking chamber 11, allows the hot air impeller 2 to rotate and drive the hot airflow to flow obliquely along the centrifugal blades 21 toward the cooking chamber 11. This reduces the formation of airflow vortices, increases the airflow velocity and gas flow rate between the hot air impeller 2 and the cooking chamber 11, improves the cooking efficiency and coloring effect of food, enhances the taste of food, shortens cooking time, thereby reducing cost consumption, and reduces airflow turbulence noise while reducing airflow vortices, thereby improving the user experience.

[0033] like Figures 1-7 As shown, a cooking device 100 according to an embodiment of the present invention includes: a device body 1, a hot air impeller 2, and a heating element 3.

[0034] The main body 1 contains a cooking cavity 11. Specifically, the cooking device 100 can be an air fryer, steam oven, or grill, or other types, used for baking or frying food. The main body 1 is the shell structure of the cooking device 100, which can accommodate the installation of heating and driving structures, and keeps the exterior of the cooking device 100 flat and clean. The cooking cavity 11 is large and is used to hold the food to be cooked. Hot air from the cooking device 100 flows into the cooking cavity 11 to cook the food.

[0035] The hot air impeller 2, the heating element 3, and the cooking chamber 11 are distributed sequentially along the axial direction of the hot air impeller 2. The hot air impeller 2 is constructed with axial air intake and radial air outlet. The hot air impeller 2 includes multiple centrifugal blades 21, which are used to drive the airflow to the cooking chamber 11.

[0036] Specifically, the hot air impeller 2 is used to drive the airflow, and the heating element 3 is used to heat the air. The hot air impeller 2 is constructed as a centrifugal fan, which can drive the airflow to enter axially and exit radially, and the airflow direction is as follows: Figure 1 As shown. The hot air impeller 2 includes multiple centrifugal blades 21 spaced apart, which enhances the impeller's ability to drive airflow. The heating element 3 can be configured as a heating tube, which heats the surrounding gas. When the hot air impeller 2 rotates, the airflow, driven by the rotation of the multiple centrifugal blades 21, flows through the heating element 3 and is heated before flowing radially out of the impeller 2 and into the cooking chamber 11. The hot airflow circulates within the heating element 3 and the cooking chamber 11, penetrating the food, removing moisture, and thus cooking the food. The number of centrifugal blades 21 can be four, five, six, etc.

[0037] The hot air impeller 2, heating element 3, and cooking cavity 11 are arranged sequentially along the axial direction of the hot air impeller 2, so that the heating element 3 is located between the hot air impeller 2 and the cooking cavity 11. This allows the hot air impeller 2 to drive more hot airflow around the heating element 3, improving the effect of hot airflow circulating between the heating element 3 and the cooking cavity 11, and achieving effective air supply to the cooking cavity 11.

[0038] In this embodiment, the hot air impeller 2, the heating element 3, and the cooking chamber 11 are arranged sequentially in the vertical direction, and the hot air impeller 2 and the heating element 3 are located above the cooking chamber 11. The hot air impeller 2 and the heating element 3 are detachably connected to the equipment body 1, and they can be detachably connected by fasteners such as bolts.

[0039] At least a portion of the centrifugal blade 21 is configured to extend at an angle toward the side closer to the cooking chamber 11 along the radial direction of the hot air impeller 2.

[0040] Specifically, at least a portion of the structure of at least one of the centrifugal blades 21 can be arranged to extend radially toward the hot air impeller 2 and toward the cooking chamber 11. Alternatively, at least a portion of the structure of each of the centrifugal blades 21 can be arranged to extend radially toward the hot air impeller 2 and toward the cooking chamber 11. Both of these arrangements can achieve the inclined air guiding effect of the centrifugal blades 21. The arrangement methods are diverse and can be flexibly selected.

[0041] Furthermore, in this embodiment, at least a portion of the structure of the edge of each centrifugal blade 21 is configured to extend radially toward the cooking chamber 11. The centrifugal blade 21 is located on the upper side of the cooking chamber 11, that is, the centrifugal blade 21 is radially downward inclined in the hot air impeller 2. In this way, when the hot air impeller 2 rotates, a large amount of airflow around the hot air impeller 2 can flow obliquely toward the cooking chamber 11 through the multiple centrifugal blades 21, and then flow back along the axial direction of the hot air impeller 2. In this way, the airflow continuously circulates within the heating element 3 and the cooking chamber 11 to achieve hot air roasting of food.

[0042] Therefore, when the centrifugal blades 21 extend only radially along the hot air impeller 2, the airflow driven by the hot air impeller 2 flows directly radially out of the hot air impeller 2 and then flows axially towards the cooking chamber 11. This easily forms airflow vortices on the outer periphery of the hot air impeller 2, reducing the flow velocity of the hot airflow and thus reducing the effective utilization of the airflow. In this embodiment, by setting at least a portion of the centrifugal blades 21 to be inclined towards the cooking chamber 11, the airflow can be guided towards the cooking chamber 11 to reduce the formation of airflow vortices. This can increase the flow velocity and gas flow rate of the airflow between the heating element 3 and the cooking chamber 11, thereby improving the cooking efficiency and coloring effect of the food, improving the taste of the food, and shortening the cooking time, thereby reducing cost consumption. Furthermore, reducing airflow vortices can also reduce airflow turbulence noise, thereby improving the user experience.

[0043] In some embodiments, the hot air impeller 2 further includes a central body portion 22, and a plurality of centrifugal blades 21 are spaced apart and connected to the outside of the central body portion 22 along the circumference of the central body portion 22. The centrifugal blades 21 are configured to tilt from one end connected to the central body portion 22 to the end away from the central body portion 22 toward the side closer to the cooking cavity 11.

[0044] Specifically, such as Figures 5-7 As shown, the central body 22 is the main support structure of the hot air impeller 2. It is located in the middle of the hot air impeller 2. Multiple centrifugal blades 21 are connected to the outside of the central body 22 and are evenly distributed along the circumference of the central body 22. This allows the multiple centrifugal blades 21 to drive the airflow simultaneously after the hot air impeller 2 rotates, improving the uniformity of the airflow. The simultaneous rotation of multiple centrifugal blades 21 can also increase the speed of the airflow.

[0045] Furthermore, each centrifugal blade 21 is constructed with an inclined structure, such as Figure 1 , Figure 2 , Figure 5 and Figure 7 As shown, the centrifugal blades 21 are inclined toward the cooking chamber 11 in a direction that gradually moves away from the central body 22. The central body 22 is constructed as a circular structure and is distributed in a horizontal direction. That is, the centrifugal blades 21 extend horizontally away from the central body 22 and tilt downwards. In this way, the gas flowing around the central body 22 flows obliquely downwards into the cooking chamber 11 after passing through the centrifugal blades 21. This shortens the flow path of the airflow between the hot air impeller 2 and the cooking chamber 11, increases the gas flow speed, improves the food cooking efficiency, and improves the dehydration rate of the food after being roasted with a large amount of hot air, resulting in better coloring and making the food crispier.

[0046] Furthermore, the hot air impeller 2 has a downward and outward expansion structure at the outer edge of the centrifugal blades 21, which can avoid the hot airflow from impacting other structures around the hot air impeller 2, reduce noise during impact, and improve the user experience of the cooking equipment 100.

[0047] Among them, multiple centrifugal blades 21 can be integrally formed with the central body 22, or they can be detachably connected by bolts or other connecting parts.

[0048] In some embodiments, the centrifugal blade 21 is tilted at an angle A toward the side closer to the cooking chamber 11, and satisfies: 11.2°≤A≤18.9°.

[0049] Specifically, such as Figure 5As shown, the centrifugal blade 21 is tilted towards the side of the cooking chamber 11, and the angle of tilt is the angle between the centrifugal blade 21 and the central body 22. Let the angle between the two be A, and A can take values ​​such as: 11.2°, 11.5°, 12.0°, 12.5°, 13.0°, 13.7°, 14.0°, 14.8°, 15.5°, 16.0°, 16.8°, 17.5°, 18.0°, 18.9°, etc. By setting the above multiple values, the centrifugal blade can be adjusted to achieve the desired effect. The centrifugal blades 21 and the central body 22 are not on the same plane, and the centrifugal blades 21 extend obliquely towards the cooking chamber 11. This shortens the distance between the end of the centrifugal blades 21 and the cooking chamber 11. As the airflow flows radially outward along the central body 22 and is guided by the centrifugal blades 21 to flow towards the cooking chamber 11 in an oblique direction, the gas flow path to the cooking chamber 11 is shortened, thereby increasing the airflow velocity and concentrating the airflow, improving gas utilization and thus increasing the cooking efficiency. Furthermore, it prevents the airflow from only flowing radially out of the hot air impeller 2, reducing direct impact between the airflow and other structures, thereby reducing vortices at radial and axial corners, reducing turbulent noise, and improving the performance of the cooking equipment 100.

[0050] Among them, the included angle A can be taken as the middle value of 14.8°.

[0051] Furthermore, the angle at which the centrifugal blade 21 tilts toward the side closer to the cooking cavity 11 should not be less than 11.2°. If the angle is too small, the tilt of the centrifugal blade 21 toward the cooking cavity 11 will be small, and the airflow will also impact other structures, which is not conducive to the effective guidance of the airflow. In addition, the angle at which the centrifugal blade 21 tilts toward the side closer to the cooking cavity 11 should not be greater than 18.9°. If the angle is too large, the centrifugal blade 21 will be too biased toward the center of the cooking cavity 11, resulting in a large deflection of the airflow direction. This will increase the vortex of the airflow between the centrifugal blade 21 and the central body 22, which is not conducive to the effective guidance of the airflow and will reduce the gas velocity.

[0052] In some embodiments, the outer diameter of the circle containing the end of the plurality of centrifugal blades 21 away from the central body portion 22 is D0, and the outer diameter of the circle containing the end of the plurality of centrifugal blades 21 close to the central body portion 22 is D1, and satisfies: 0.43D0≤D1≤0.61D0.

[0053] Specifically, such as Figure 5 and Figure 6As shown, multiple centrifugal blades 21 are distributed around the central body 22, forming a circular structure on the outer periphery of the central body 22. The outer diameter of the centrifugal blades 21 at the end furthest from the central body 22 is set as D0, and the outer diameter at the end closest to the central body 22 is set as D1. D1 can take values ​​such as 0.43D0, 0.45D0, 0.50D0, 0.55D0, 0.58D0, and 0.61D0. By setting these values, the diameter of D1 can be slightly smaller or larger than the diameter of D0, or the diameter of D1 can be equal to the diameter of D0. This ensures that the structural strength of the central body 22 meets the requirements, providing good support. Furthermore, the high structural strength of the centrifugal blades 21 improves the structural strength of the hot air impeller 2, thereby enhancing its wind pressure resistance and maintaining its stability and reliability. Furthermore, the outer diameter of the multiple centrifugal blades 21 near the central body 22 can be set in various ways, which can improve the processing flexibility of the hot air impeller 2.

[0054] The size of D0 depends on the space size of the device body 1 and must meet the required airflow velocity. D0 can be 129mm. Then, D1 can be 0.503D0, that is, D1 is 65mm. In this way, the size setting of the centrifugal blade 21 and the central body 22 can be more reasonable, which can meet the structural strength required by the central body 22 and meet the airflow guiding effect of the centrifugal blade 21.

[0055] Furthermore, the inner diameter of the centrifugal blade 21 cannot be set too small. If it is too small, it will reduce the structural strength of the central body 22 and increase the overall structure of the centrifugal blade 21, making the structure of the centrifugal blade 21 thicker and heavier. This will result in an unreasonable overall structural distribution of the hot air impeller 2 and will not achieve a good airflow guiding effect. On the other hand, the inner diameter of the centrifugal blade 21 cannot be set too large. If it is too large, it will reduce the overall structure of the centrifugal blade 21, thereby reducing the airflow guiding path and reducing the gas guiding effect.

[0056] In some embodiments, the outer diameter of the circle containing the end of the plurality of centrifugal blades 21 away from the central body 22 is D0, and the maximum height difference between the end of the centrifugal blades 21 away from the cooking chamber 11 and the end near the cooking chamber 11 in the axial direction of the hot air impeller 2 is H, and satisfies: 0.148D0≤H≤0.231D0.

[0057] Specifically, such as Figure 5As shown, the maximum height difference between the end of the centrifugal blade 21 furthest from the cooking chamber 11 and the end closest to the cooking chamber 11 along the axial direction of the hot air impeller 2 is the height difference between the central body 22 and the lowest end of the centrifugal blade 21. This height difference is also the axial height of the hot air impeller 2. The height difference H can take values ​​such as 0.148D0, 0.152D0, 0.160D0, 0.170D0, 0.180D0, 0.190D0, 0.200D0, 0.210D0, 0.220D0, and 0.231D0. By setting the above values, the axial height of the hot air impeller 2 can be made only one-fifth of the outer diameter of the centrifugal blade 21. Its main height difference depends on the tilt dimension of the centrifugal blade 21 toward the cooking chamber 11. In this way, the overall weight of the hot air impeller 2 can be reduced, the structure is lightweight, and it is beneficial to drive the hot air impeller 2.

[0058] When D0 can be 129mm, then H can be 0.176D0, that is, H is 22.78mm.

[0059] Furthermore, the axial height of the hot air impeller 2 should not be set too small. If it is too small, it will reduce the tilt size of the centrifugal blades 21, which is not conducive to the airflow guidance of the centrifugal blades 21. On the other hand, the axial height of the hot air impeller 2 should not be set too large. If it is too large, it will increase the tilt size of the centrifugal blades 21. While it can meet the airflow guidance effect, the excessive size will result in material waste.

[0060] In some embodiments, the centrifugal blade 21 includes a first blade portion 211 and a second blade portion 212. The first blade portion 211 is obliquely connected to the outer edge of the central body portion 22, and the second blade portion 212 is bent and connected to one side edge of the first blade portion 211.

[0061] Specifically, such as Figure 5 and Figure 7 As shown, the first blade portion 211 and the second blade portion 212 are connected. The first blade portion 211 and the central body portion 22 are located on the same side, and the outer edges of the first blade portion 211 and the central body portion 22 are inclined together. This allows the centrifugal blade 21 to be inclined along the radial direction of the hot air impeller 2 and toward the cooking chamber 11. The second blade portion 212 can be formed by bending one edge of the first blade portion 211 downward. The inclination angle between the two can be right angle or non-right angle, and there are various ways to set them. The bent connection makes processing simple and convenient.

[0062] Therefore, by setting the first blade portion 211 to be inclinedly connected to the outer edge of the central body portion 22, the airflow can flow obliquely along the first blade portion 211 toward the cooking cavity 11 to guide the airflow. Furthermore, one side of the first blade portion 211 is bent and connected to the second blade portion 212, which can form a gas flow channel between the second blade portion 212 and the first blade portion 211, so that the gas can flow along the flow channel between the first blade portion 211 and the second blade portion 212, thereby achieving airflow concentration and thus achieving a good guiding effect. In addition, the second blade portion 212 can support the first blade portion 211, thereby improving the structural strength of the centrifugal blade 21.

[0063] In some embodiments, the cooking device 100 further includes a reflector 4, which is installed inside the device body 1. The reflector 4 forms a receiving cavity 41 that opens toward the cooking chamber 11, and the hot air impeller 2 and the heating element 3 are located inside the receiving cavity 41. The reflector 4 is used to guide the airflow driven by the hot air impeller 2 into the cooking chamber 11.

[0064] Specifically, such as Figure 2 As shown, the reflector 4 has a receiving cavity 41, which is open towards the cooking cavity 11, allowing the receiving cavity 41 to communicate with the cooking cavity 11. This facilitates airflow between the receiving cavity 41 and the cooking cavity 11. The reflector 4 is detachably connected to the device body 1. Figure 1 and Figure 3 As shown, the main body of the device 1 is provided with a food carrier 6, and a cooking cavity 11 is formed inside the food carrier 6. A reflector 4 is placed above the food carrier 6. Thus, the receiving cavity 41 inside the reflector 4 is provided with a hot air impeller 2 and a heating element 3, and food is placed inside the food carrier 6. When the cooking device 100 is working, the hot air impeller 2 drives the hot airflow to circulate between the food and the heating element 3.

[0065] Furthermore, when the hot air impeller 2 drives the airflow to the reflector 4, the airflow is reflected by the reflector 4 and flows into the cooking cavity 11, thereby improving the speed at which the airflow heats the food. Guided by the reflector 4, the hot air can act more directly and effectively on the food in the cooking cavity 11, thus improving cooking efficiency and quality. At the same time, the reflector 4 can also help reduce heat loss, making the cooking equipment 100 more energy-efficient.

[0066] Among them, such as Figure 1 As shown, the food carrier 6 includes a frying basket 61 and a drawer 62. Food is placed in the frying basket 61 and placed in the drawer 62. The drawer 62 is equipped with a handle, which the user can operate to extend or extend the drawer 62 into or out of the equipment body 1. The operation is simple and convenient.

[0067] In some embodiments, the reflector 4 includes at least a top plate 42 and a guide section 44. The guide section 44 is located radially outside the hot air impeller 2, and the top plate 42 is located on the side of the hot air impeller 2 away from the cooking chamber 11. The guide section 44 is used to guide the airflow toward the cooking chamber 11.

[0068] Specifically, such as Figures 2-4 As shown, the reflector 4 and the food carrier 6 are structurally matched. The reflector 4 can be constructed as a circular structure or a square structure. The guide portion 44 is distributed along the outer periphery of the top plate 42 and connected to the top plate 42, as shown. Figure 2 As shown, the guide section 44 is located on the radial outer side of the hot air impeller 2, and the two are distributed radially apart. It can shield the outer periphery of the hot air impeller 2, and allow part of the airflow blown radially out of the hot air impeller 2 to flow along the guide section 44. The top plate 42 is located on the side of the hot air impeller 2 away from the cooking cavity 11, and the top plate 42 is distributed spaced apart from the hot air impeller 2. In this way, the upper side of the hot air impeller 2 can be shielded, and the airflow of the hot air impeller 2 near the top plate 42 can be reflected, so that the airflow can flow in the direction closer to the cooking cavity 11, thereby improving the utilization rate of the airflow.

[0069] Therefore, the hot air blown radially out of the circumference of the hot air impeller 2 can be guided to the airflow guide section 44. After passing through the airflow guide section 44, the airflow is guided to the cooking chamber 11. This reduces the direct impact between the airflow and the reflector 4, avoids the airflow rebounding at the junction of the two and forming a huge vortex, and also avoids generating huge turbulent noise. By reducing the impact of the airflow, the utilization rate of airflow energy can be improved, the airflow velocity can be increased, and the food cooking time can be shortened, thereby improving the cooking efficiency. Among them, the airflow guide section 44 can be constructed as an inclined structure to facilitate the effective guidance of the airflow.

[0070] In some embodiments, the guide section 44 includes at least a straight segment 442. The straight segment 442 is inclined away from the hot air impeller 2 along the axial direction of the hot air impeller 2, and extends inclined towards the cooking cavity 11. The straight segment 442 extending in an inclined direction can play a good guiding role. When the hot air impeller 2 rotates, it drives the airflow to flow out radially. When the airflow flows to the guide section 44, it is guided into the cooking cavity 22 in an inclined direction through the straight segment 442, thereby realizing the air supply to the cooking cavity 11. The airflow direction is improved by the guidance of the straight segment 442, thereby increasing the airflow velocity.

[0071] Furthermore, the straight section 442 extends circumferentially around the top plate 42, which can guide the hot air brought out by the circumferential rotation of the hot air impeller 2 at an angle, so that a large amount of hot air flows obliquely toward the cooking cavity 11, which increases the flow rate and volume of the hot air and allows more hot air to flow into the cooking cavity 11. This can effectively ensure the kinetic energy of the hot air and improve the utilization rate of the hot air. Moreover, the structure of the straight section 442 is simple, making processing simple and convenient.

[0072] In some embodiments, at least a portion of the projection of the centrifugal blade 21 falls into the projection of the straight segment 442 along a direction perpendicular to the top plate 42.

[0073] In other words, the projection of part of the structure of the centrifugal blade 21 and part of the structure of the straight section 442 in the direction perpendicular to the top plate 42 coincides, and the straight section 442 is located on the radial outer side of the centrifugal blade 21. In this way, the hot air flowing out radially along the rotation of the hot air impeller 2 can be thrown out along the centrifugal blade 21 and flow to the straight section 442, and flow obliquely to the cooking chamber 11 along the straight section 442, thus realizing the guiding of the straight section 442.

[0074] Therefore, by setting guide structures on the centrifugal blades 21 and the straight section 442 respectively, and by having them work together, the guide path of hot air can be improved, allowing more hot air to enter the cooking chamber 11, thereby improving the cooking effect and efficiency of food.

[0075] Specifically, the plane containing the top plate 42 can be distributed horizontally, and the direction perpendicular to the top plate 42 is vertical. The axial direction of the hot air impeller 2 is distributed vertically, and the radial direction of the hot air impeller 2 is distributed horizontally. In actual design, the distance of the straight segment 442 along the direction perpendicular to the top plate 42 can be set to be equal to the maximum height of the centrifugal blade 21 along the axial direction of the hot air impeller 2, that is, the projections of the two in the direction perpendicular to the top plate 42 completely coincide. Alternatively, the distance of the straight segment 442 along the direction perpendicular to the top plate 42 and the maximum height of the centrifugal blade 21 along the axial direction of the hot air impeller 2 can be partially within the same height range to ensure that the hot air thrown out by the centrifugal blade 21 can be guided by the straight segment 442. The setting methods are diverse and can be selectively set according to the actual space size and hot air requirements.

[0076] In some embodiments, the reflector 4 further includes a side panel 43, one end of which is connected to the straight segment 442, and the other end extends in a direction away from the top plate 42.

[0077] Specifically, such as Figure 2 and Figure 3As shown, the side panel 43 extends along the axial direction of the hot air impeller 2, and one end of the side panel 43 is connected to the straight section 442, while the other end extends to be connected to the food carrier 6. The top plate 42 is distributed in the horizontal direction, and the connection between the top plate 42 and the side panel 43 is not at a right angle through the straight section 442, so as to guide the airflow at an angle through the straight section 442, and part of the airflow flows along the side panel 43 to the cooking cavity 11, so as to change the airflow direction.

[0078] Therefore, through the above arrangement, the airflow from the heating element 3 to the cooking cavity 11 is not perpendicular to the airflow returning to the heating element 3. A complete flow path can be formed by using the straight section 442 and the side panel 43 to improve the flow speed of the airflow.

[0079] Furthermore, the top plate 42, the straight section 442, and the side plate 43 are connected to form a receiving cavity 42, which can be used for the installation of the hot air impeller 2 and can also be used as a space for gas circulation.

[0080] In some embodiments, the reflector 4 further includes a first arc segment 441 and a second arc segment 443, wherein the first arc segment 441 is connected to the top plate 42 and the straight segment 442, and the second arc segment 443 is connected to the side plate 43 and the straight segment 442.

[0081] Specifically, such as Figure 2 and Figure 3 As shown, the top plate 42, the first arc segment 441, the straight segment 442, the second arc segment 443 and the side panel 43 are connected in sequence to form a reflector 4, and the reflector 4 is connected to the food carrier 6 through the side panel 43.

[0082] Among them, the straight segment 442 plays the main role in guiding the airflow, while the first arc segment 441 and the second arc segment 443 have the function of guiding the flow. The first arc segment 441 and the second arc segment 443 have smooth structures. The first arc segment 441 and the second arc segment 443 can smoothly connect the straight segment 442 with the top plate 42 and the side plate 43 without sharp corners. In this way, when the airflow flows to the guide section 44, it can be guided by the first arc segment 441, the straight segment 442 and the second arc segment 443 to make the airflow flow smoothly along the guide section 44, reducing the accumulation of airflow at the connection between the top plate 42 and the side plate 43, thereby reducing the airflow vortex phenomenon and increasing the flow speed of the airflow. This can further improve the heat exchange efficiency between the airflow and the food and shorten the cooking time.

[0083] Furthermore, the setting of the first arc segment 441 and the second arc segment 443 can improve the connection strength between the guide section 44 and the top plate 42 and the side plate 43, and the structure is smoother and the shape is more regular, which is conducive to processing and manufacturing.

[0084] In some embodiments, the centrifugal blades 21 of the hot air impeller 2 are connected to the main body of the hot air impeller 2 by an arc 213.

[0085] Specifically, the centrifugal blades 21 are connected to the outer side of the main body of the hot air impeller 2, allowing the two parts of the hot air impeller 2 to be connected, and as... Figure 7 As shown, the outer side of the main body of the hot air impeller 2 is provided with an arc 213, which allows the side of the centrifugal blade 21 close to the main body to be connected to the main body through the arc 213, so that the hot air flowing out of the main body of the hot air impeller 2 forms a diffusion channel along the arc 213, which can make the airflow space larger, make the gas flow more uniform, make the gas pressure more uniform, and reduce the impact of the airflow on the guide section 44.

[0086] Therefore, by setting an arc 213 between the centrifugal blade 21 and the main body, the gas flow can be made smoother, which is conducive to increasing the airflow rate and thus improving the heat exchange efficiency between the airflow and the food, and shortening the cooking time. Moreover, setting the arc 213 makes the transition between the centrifugal blade 21 and the main body more natural and smooth, and the structure more reliable.

[0087] The arc 213 can be located on the side of the centrifugal blade 21 close to the main body, or it can be located on the outside of the main body. The arc 213 can also be located on both the centrifugal blade 21 and the main body. The arrangement is diverse and flexible.

[0088] In some embodiments, the angle between the straight segment 442 and the radial direction of the hot air impeller 2 is B, and satisfies: 31°≤B≤56°.

[0089] Specifically, such as Figure 2 As shown, the straight segment 442 is constructed to be inclined from the top plate 42 to the side plate 43 toward the cooking cavity 11, and its inclination angle is the angle between the straight segment 442 and the radial direction of the hot air impeller 2, the angle being B, and the angle B can be 31°, 35°, 38°, 42°, 50°, 56°, etc. By setting the above multiple values, the straight segment 442 can be inclined relative to the radial direction of the hot air impeller 2. In this way, more of the airflow on the radial outer side of the hot air impeller 2 can be guided inclined toward the cooking cavity 11 along the straight segment 442, thereby shortening the path of the airflow toward the cooking cavity 11, increasing the airflow velocity, and improving the efficiency of the airflow in heating food.

[0090] Furthermore, the inclined straight section 442 can prevent the airflow from directly colliding with the reflector 4, thus avoiding a huge airflow impact, thereby reducing the loss of airflow kinetic energy, reducing the generation of huge impact noise, and improving the performance of the cooking equipment 100.

[0091] Among them, the included angle B can be taken as the middle value of 42°.

[0092] Furthermore, the radial angle between the straight segment 442 and the hot air impeller 2 should not be set too small. If it is too small, the inclination of the straight segment 442 relative to the radial direction of the hot air impeller 2 will be insufficient, resulting in a larger airflow guidance range. This will cause the hot air to generate vortices and resistance between the reflector 4 and the cooking chamber 11, which will increase the energy consumption of the equipment and reduce the energy efficiency of the cooking equipment 100. On the other hand, the radial angle between the straight segment 442 and the hot air impeller 2 should not be set too large. If it is too large, the airflow direction will be deflected more, which will increase the collision of the airflow with the reflector 4 and generate vortices. This will not be conducive to the effective guidance of the airflow and will reduce the gas velocity.

[0093] In some embodiments, the height of the reflector 4 along the axial direction of the hot air impeller 2 is H1, the radius of the first arc segment 441 is R1, and satisfies: 0.23H1≤R1≤0.34H1.

[0094] Specifically, such as Figure 3 As shown, the height of the reflector 4 along the axial direction of the hot air impeller 2 is the vertical height of the reflector 4, which is H1. In the cooking device 100, the vertical height of the reflector 4 is a fixed value. The radius of the first arc segment 441 is related to the vertical height of the reflector 4. The radius R1 of the first arc segment 441 can be 0.23H1, 0.26H1, 0.28H1, 0.30H1, 0.32H1, 0.34H1, etc. By setting the above values, the radius of the first arc segment 441 can be 30% of the vertical height of the reflector 4. The reasonable setting of its radius allows the airflow at the first arc segment 441 to flow smoothly, reduces the rebound of the airflow at the first arc segment 441, improves the useful work of the airflow, and thus improves the utilization rate of the airflow.

[0095] Where H1 can be 53mm, then R1 can be 0.28H1, that is, R1 is 15mm.

[0096] Furthermore, the radius of the first arc segment 441 cannot be set too small. If it is too small, it will cause an obvious angle between the central main body 22 and the straight segment 442, causing the airflow to bounce back in the first arc segment 441, which is not conducive to guiding the airflow to the cooking cavity 11. In addition, the radius of the first arc segment 441 cannot be set too large. Although a large radius can guide the airflow, it will increase the arc length of the first arc segment 441 and reduce the guiding effect of the airflow.

[0097] In other embodiments, the length of the straight line segment 442 is L, and satisfies: 0.24H1≤L≤0.36H1.

[0098] Specifically, such as Figure 2As shown, the length of the straight segment 442 is related to the vertical height of the reflector 4. The length L of the straight segment 442 can be 0.24H1, 0.27H1, 0.30H1, 0.32H1, 0.36H1, etc. By setting the above values, it can be seen that the length of the straight segment 442 is 30% of the vertical height of the reflector 4, which makes the length of the straight segment 442 more suitable, which is conducive to the airflow along the straight segment 442 and improves the airflow guiding effect of the straight segment 442.

[0099] Where H1 can be 53mm, then L can be 0.30H1, that is, L is 16mm.

[0100] Furthermore, the length of the straight segment 442 cannot be set too small. If it is too small, the airflow path along the straight segment 442 will be too small, and it will not be able to effectively change the direction of the airflow. In addition, the length of the straight segment 442 cannot be set too large. If it is too large, although it will satisfy the airflow guiding effect, it will guide more airflow to the outer periphery of the cooking cavity 11, resulting in uneven airflow distribution on the food, which is not conducive to the even heating of the food.

[0101] In other embodiments, the radius of the second arc segment 443 is R2, and satisfies: 0.27H1≤R2≤0.41H1.

[0102] Specifically, such as Figure 2 As shown, the radius of the second arc segment 443 is related to the vertical height of the reflector 4. The radius R2 of the second arc can be 0.27H1, 0.30H1, 0.34H1, 0.37H1, 0.41H1, etc. By setting the above values, it can be seen that the radius of the second arc segment 443 is 40% of the vertical height of the reflector 4. In actual design, the radius of the second arc segment 443 is greater than or equal to the radius of the first arc segment 441, which allows the straight segment 442 and the side panel 43 to be smoothly connected through the second arc segment 443, so that the airflow at the second arc segment 443 can be smoothly guided, and the structure is simple and easy to process.

[0103] Where H1 can be 53mm, then R2 is 0.34H1, that is, R2 is 18mm.

[0104] Furthermore, the radius of the second arc segment 443 cannot be set too small. If it is too small, it will cause an obvious angle between the straight segment 442 and the side panel 43, which is not conducive to the flow of air along the site and is not conducive to the smooth connection between the straight segment 442 and the side panel 43. In addition, the radius of the second arc segment 443 cannot be set too large. Although a large radius can guide the airflow, it will increase the arc length of the second arc segment 443 and reduce the vertical height of the side panel 43, which is not conducive to the effective flow of air along the vertical path.

[0105] Therefore, by making the above-mentioned arrangements of the first arc segment 441, the straight segment 442, and the second arc segment 443 of the air guide 44, the air guide 44 can occupy half of the vertical height of the reflector 4, making the arrangement of the air guide 44 and the side panel 43 reasonable and the airflow guiding effect good.

[0106] In some embodiments, the cooking device 100 further includes a drive structure 5, which is connected to the hot air impeller 2 and is used to drive the hot air impeller 2 to rotate.

[0107] Specifically, the drive structure 5 is the power input end of the cooking device 100. The drive structure 5 can be constructed as a drive motor. The output end of the drive motor is connected to the hot air impeller 2. The drive motor transmits the driving force to the hot air impeller 2, which can drive the hot air impeller 2 to rotate. While the hot air impeller 2 is rotating, it drives the airflow to move and can drive the airflow to circulate in the heating element 3 and the cooking cavity 11 to achieve continuous heating and baking of food.

[0108] The drive structure 5 is located inside the device body 1 and is connected to the side of the hot air impeller 2 away from the cooking cavity 11, and as shown in the image. Figure 1 As shown, the drive structure 5 is located on the side of the reflector 4 away from the cooking cavity 11, which can separate the drive structure 5 from the cooking cavity 11 and prevent hot airflow from entering the drive structure 5 and affecting the normal operation of the drive structure 5.

[0109] Furthermore, the drive structure 5 is also connected to a cooling fan 8, which is located on the side of the reflector 4 away from the cooking cavity 11. The cooling fan 8 and the hot air impeller 2 are coaxially connected to the drive motor. The drive motor drives the cooling fan 8 to rotate, driving the flow of hot air to achieve the heat dissipation function. And, as... Figure 1 As shown, the main body of the device 1 is also equipped with a control panel 7. The control panel 7 is electrically connected to the drive motor and is used to drive the movement of the drive motor. Users can operate the control panel 7 to turn the cooking device 100 on and off, perform other functions, etc., making the cooking device 100 more automated and improving its performance.

[0110] Therefore, in this embodiment, by setting the centrifugal blades 21 to be inclined radially towards the cooking chamber 11 and by providing a guide section 44 between the top plate 42 and the side plate 43 of the reflector 4, with the guide section 44 in the same inclination direction as the centrifugal blades 21, the direct frontal collision between the airflow and the reflector 4 can be avoided, preventing significant energy loss and impact noise. This enhances the useful work of the centrifugal blades 21, ensuring that more energy is converted into hot air velocity at low speeds, thereby improving the cooking efficiency and coloring effect of food. Compared with traditional centrifugal blades 21, by adjusting the centrifugal blades 21 in the cooking device 100... Simulation results and cooking effect test results show that, under traditional centrifugal blades 21, the average wind speed in the middle of the food is only 1.85 m / s, the noise is as high as 59 dB, and the food is basically not cooked, with a dehydration rate of only 41.2%. In this embodiment, the centrifugal blades 21 significantly increase the wind speed and the overall spatial velocity field of the machine. The average wind speed in the middle of the food is as high as 2.37 m / s, an increase of 28.8%, and the food is basically cooked, with a dehydration rate of 48.307%, an increase of 17.25%. The noise is also reduced by 3.06 dB, which can effectively reduce noise and increase wind speed to improve the user experience.

[0111] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "illustrative embodiment," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0112] Although embodiments of the present invention have been shown and described, those skilled in the art will understand that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the claims and their equivalents.

Claims

1. A cooking device, characterized in that, include: The device body has a cooking cavity formed within it; The hot air impeller and heating element are arranged sequentially along the axial direction of the hot air impeller. The hot air impeller is configured to have axial air intake and radial air outlet. The hot air impeller includes multiple centrifugal blades, which are used to drive the airflow to the cooking chamber. At least a portion of at least one of the centrifugal blades is configured to extend at an angle toward the side closer to the cooking chamber along the radial direction of the hot air impeller.

2. The cooking apparatus according to claim 1, characterized in that, The hot air impeller also includes a central body portion, and a plurality of centrifugal blades are connected to the outside of the central body portion at circumferential intervals along the central body portion. The centrifugal blades are configured to tilt from one end connected to the central body portion to the end away from the central body portion toward the side closer to the cooking cavity.

3. The cooking apparatus according to claim 2, characterized in that, The centrifugal blade includes a first blade portion and a second blade portion. The first blade portion is obliquely connected to the outer edge of the central body portion, and the second blade portion is bent and connected to one side edge of the first blade portion.

4. The cooking apparatus according to any one of claims 1-3, characterized in that, It also includes a reflector, which is installed inside the device body and forms a receiving cavity that opens toward the cooking cavity, with the hot air impeller and the heating element located inside the receiving cavity; The reflector is used to guide the airflow driven by the hot air impeller into the cooking cavity.

5. The cooking apparatus according to claim 4, characterized in that, The reflector includes at least a top plate and a guide section. The guide section is located radially outside the hot air impeller, and the top plate is located on the side of the hot air impeller away from the cooking cavity. The guide section is used to guide the airflow toward the cooking cavity.

6. The cooking apparatus according to claim 5, characterized in that, The guide section includes at least a straight section that is inclined away from the hot air impeller along the axial direction of the hot air impeller.

7. The cooking apparatus according to claim 6, characterized in that, Along a direction perpendicular to the top plate, at least a portion of the projection of the centrifugal blade falls into the projection of the straight line segment.

8. The cooking apparatus according to claim 7, characterized in that, The reflector also includes a side panel, one end of which is connected to the straight segment, and the other end extends away from the top plate.

9. The cooking apparatus according to claim 8, characterized in that, The reflector also includes a first arc segment and a second arc segment, the first arc segment being connected to the top plate and the straight segment, and the second arc segment being connected to the side panel and the straight segment.

10. The cooking apparatus according to claim 1, characterized in that, The centrifugal blades of the hot air impeller are connected to the main body of the hot air impeller by a circular arc transition.

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