Steam jet and cooking appliance

Abstract

The utility model provides a kind of steam spray head and cooking utensil. Steam spray head is used for cooking utensil, and steam spray head includes body, air inlet component and air outlet component. The body is provided with buffer cavity;Air inlet component is set to body, and air inlet component is provided with air inlet passage, and air inlet passage is communicated with buffer cavity;Air outlet component is set to body, and air outlet component is provided with air outlet passage, and air outlet passage is communicated with buffer cavity;Wherein, steam can enter buffer cavity by air inlet passage, and flow out buffer cavity by air outlet passage, and the cross-sectional area of air inlet passage is less than the cross-sectional area of buffer cavity. Steam spray head slows down and shunts high-speed steam entering cooking cavity, and under the influence of density difference, steam and air in cooking cavity are layered distribution, to improve the temperature in cooking cavity, realize quickly discharging air in cooking cavity, and cooking cavity is filled with pure steam, which can quickly reduce the oxygen content in cooking cavity, to achieve the effect of quickly heating and discharging oxygen in cooking cavity.

Description

Technical Field

[0001] This utility model relates to the field of household appliance technology, specifically to a steam nozzle and a cooking appliance. Background Technology

[0002] Currently, in related technologies, the steam in existing microwave steam ovens mostly enters the cooking cavity directly or through a simple porous structure for diversion. During cooking, the steam enters the cooking cavity at a relatively high speed, and the steam mixes with the air. This results in a slow heating rate in the cooking cavity and an inability to effectively expel oxygen from inside the cavity. Utility Model Content

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

[0004] Therefore, the first aspect of this utility model proposes a steam nozzle.

[0005] The second aspect of this utility model provides a cooking utensil.

[0006] In view of the above, the first aspect of this utility model provides a steam nozzle for use in cooking appliances. The steam nozzle includes a body, an air inlet component, and an air outlet component. The body is provided with a buffer chamber; the air inlet component is disposed in the body and has an air inlet channel communicating with the buffer chamber; the air outlet component is disposed in the body and has an air outlet channel communicating with the buffer chamber; wherein, steam can enter the buffer chamber through the air inlet channel and flow out of the buffer chamber through the air outlet channel, and the cross-sectional area of ​​the air inlet channel is smaller than the cross-sectional area of ​​the buffer chamber.

[0007] In this technical solution, a steam nozzle is used in a cooking appliance to provide steam for cooking food. The steam nozzle includes a body, an inlet component, and an outlet component. The body has a buffer chamber. The inlet component is located on the body and has an inlet channel that communicates with the buffer chamber, allowing steam to enter the buffer chamber through the inlet channel. The outlet component is located on the body and has an outlet channel that communicates with the buffer chamber, allowing steam stored in the buffer chamber to enter the cooking appliance and cook the food inside. Steam enters the buffer chamber through the inlet channel and exits through the outlet channel, providing a flow path for the steam within the steam nozzle. The cross-sectional area of ​​the air inlet channel is smaller than that of the buffer chamber. Steam encounters resistance as it enters the outlet channel, allowing the buffer chamber to reduce its flow velocity and disperse it evenly. This application, by incorporating a buffer chamber in the steam nozzle and ensuring the cross-sectional area of ​​the air inlet channel is smaller than that of the buffer chamber, allows the steam nozzle to slow down and divert the high-speed steam entering the cooking chamber, transforming it into a low-speed, near-laminar flow. Due to the density difference, the steam and air within the cooking chamber are stratified, rapidly increasing the temperature and expelling oxygen. This rapid expulsion of air from the cooking chamber, coupled with the direct expulsion of air leaving the interior filled with pure steam, quickly reduces the oxygen content, achieving the effect of rapid heating and oxygen removal.

[0008] In addition, the steam nozzle in the above-mentioned technical solution provided by this utility model may also have the following additional technical features:

[0009] In some technical solutions of this utility model, optionally, the cross-sectional area of ​​the air outlet channel increases from the end of the air outlet channel near the buffer chamber to the end of the air outlet channel away from the buffer chamber.

[0010] In this technical solution, the cross-sectional area of ​​the steam outlet channel increases from the end closer to the buffer chamber to the end farther away from the buffer chamber, thus facilitating the arrangement of the steam outlet channel. When steam in the buffer chamber flows into the cooking chamber through the steam outlet channel, the steam velocity decreases accordingly due to the gradually increasing channel area. Simultaneously, the steam pressure increases, allowing the steam to diffuse more easily within the cooking chamber, resulting in a more uniform distribution of steam and more even heating of the food in the cooking appliance. Furthermore, by using the steam outlet channel to pressurize and decelerate the steam, the steam entering the cooking chamber can be distributed in layers, and as steam continuously enters, it can expel air from the cooking chamber.

[0011] In some technical solutions of this utility model, optionally, the angle between the side wall of the air outlet channel and the axis of the air outlet channel is greater than or equal to 0 and less than or equal to 60 degrees.

[0012] In this technical solution, the angle between the sidewall of the exhaust channel and its axis is greater than or equal to 0 degrees and less than or equal to 60 degrees, allowing for adjustment of the exhaust channel's dimensions. By setting the angle between the sidewall of the exhaust channel and its axis to 0 to 60 degrees, the exhaust channel can decelerate and pressurize the steam discharged from the buffer chamber, further reducing the steam velocity. This allows the steam entering the cooking chamber to flow at a low speed, approaching laminar flow, resulting in a more uniform distribution within the cooking chamber. This creates a stratified distribution of steam and air within the cooking chamber, enabling rapid exhaust of air from the cooking chamber.

[0013] In some technical solutions of this utility model, optionally, the cross-sectional area of ​​the end of the air outlet channel near the buffer chamber is larger than the cross-sectional area of ​​the air inlet channel.

[0014] In this technical solution, the cross-sectional area of ​​the end of the exhaust channel near the buffer chamber is larger than that of the intake channel, allowing the steam in the buffer chamber to be further decelerated after entering the exhaust channel. Furthermore, a pressure difference can be created between the intake and exhaust channels, facilitating the smooth flow of steam from the intake channel through the buffer chamber to the exhaust channel, thus ensuring its successful entry into the cooking cavity.

[0015] In some technical solutions of this utility model, optionally, the number of air outlet components is multiple, and the multiple air outlet components are arranged around the main body.

[0016] In this technical solution, multiple steam outlets are arranged around the main body to allow steam to enter the cooking cavity through multiple outlets, avoiding the uneven steam distribution caused by a single outlet. Furthermore, the multiple outlets cover a larger area, allowing food to heat up more quickly, accelerating the cooking process and improving efficiency.

[0017] In some technical solutions of this utility model, optionally, one of the multiple air outlet components is located at the bottom of the main body.

[0018] In this technical solution, one of the multiple air outlet components is located at the bottom of the main body to achieve the arrangement of the air outlet components. By setting the air outlet component at the bottom of the main body, steam can be discharged into the cooking cavity through the bottom of the main body, thereby increasing the amount of steam entering the cooking cavity to meet the cooking needs of the cooking appliance.

[0019] In some technical solutions of this utility model, optionally, the axis of the air outlet channel of the multiple air outlet components is located in the first plane, and the first plane is perpendicular to the axis of the air inlet channel.

[0020] In this technical solution, the axes of the air outlet channels of multiple air outlet components are located in the first plane, and the first plane is perpendicular to the axis of the air inlet channel, so as to realize the arrangement of the installation direction of multiple air outlet components. By limiting the first plane to be perpendicular to the axis of the air inlet channel, the airflow changes direction when the steam enters the buffer chamber through the air inlet channel and flows out through the air outlet channel. The resistance generated during the turning process causes the airflow velocity to decrease, so that the further decelerated airflow can be more evenly distributed in the cooking cavity after entering the cooking cavity.

[0021] In some technical solutions of this utility model, optionally, multiple air outlet components are arranged symmetrically with respect to the main body.

[0022] In this technical solution, multiple steam venting components are symmetrically arranged relative to the main body, ensuring that the steam entering the cooking cavity through these components flows more evenly within the cavity. The simultaneous release of steam through these multiple venting components covers all areas of the cooking cavity, resulting in more uniform heating of the food.

[0023] In some technical solutions of this utility model, the shape of the body can optionally be a cylinder, a sphere, or a cuboid.

[0024] In this technical solution, the body can be cylindrical, spherical, or cuboid, allowing for different forms of the steam nozzle body to suit various usage requirements. A cylindrical body offers structural stability and ease of manufacturing. A spherical body facilitates the placement of steam outlet components in all directions. A cuboid body provides structural stability, and during use, a suitable steam nozzle can be selected based on specific needs to achieve optimal cooking results and user experience.

[0025] The second aspect of this utility model provides a cooking appliance including a steam nozzle as described in any of the above-mentioned technical solutions. Therefore, this cooking appliance possesses all the beneficial effects of a steam nozzle, which will not be elaborated further here.

[0026] In some technical solutions of this utility model, optionally, the cooking appliance includes a housing and an air inlet pipe. The housing is provided with a cooking chamber; the air inlet pipe is inserted into the housing; the steam nozzle is disposed in the cooking chamber, and the air inlet component is sleeved on the outside of the air inlet pipe, or the air inlet component is inserted on the inside of the air inlet pipe.

[0027] In this technical solution, the cooking appliance includes a housing and an air inlet pipe. The housing has a cooking chamber, allowing the appliance to cook food through it. The housing also protects the interior of the cooking chamber from external environmental influences. The air inlet pipe is inserted into the housing to provide steam. A steam nozzle is located inside the cooking chamber, allowing steam to directly enter the chamber. The nozzle slows down and diverts the high-speed steam, reducing it to a near-laminar flow. Due to density differences, the steam and air within the chamber are stratified, rapidly increasing the temperature. An air intake component is fitted onto the outside of the air inlet pipe, or inserted into its inside, connecting them. This allows steam to enter the steam nozzle, ensuring a continuous steam supply and stable cooking.

[0028] In some technical solutions of this utility model, optionally, the air inlet pipe is disposed on the top wall of the housing; the housing is provided with an air outlet, which is disposed on the side wall of the housing away from the top wall of the housing, or the air outlet is located on the bottom wall of the housing.

[0029] In this technical solution, the air inlet pipe is installed on the top wall of the housing to supply steam to the steam nozzle. The housing has an air outlet, which is strategically placed within the housing to facilitate the outlet's arrangement. During cooking, steam enters the cooking chamber through the steam nozzle. Due to density differences, the steam and air within the cooking chamber are stratified. As steam continues to enter, the amount of steam at the top increases, allowing it to expel air from the cooking chamber. This air is then discharged outside the housing through the air outlet. The air outlet can be located on the side wall of the housing away from the top wall, or on the bottom wall, to facilitate the downward movement of air within the cooking chamber caused by the continuous entry of steam.

[0030] 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

[0031] 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:

[0032] Figure 1 One of the structural schematic diagrams of a steam nozzle according to an embodiment of the present invention is shown;

[0033] Figure 2 A second schematic diagram of a steam nozzle according to an embodiment of the present invention is shown;

[0034] Figure 3 The third schematic diagram shows the structure of a steam nozzle according to an embodiment of the present invention;

[0035] Figure 4 The fourth schematic diagram shows the structure of a steam nozzle according to an embodiment of the present invention;

[0036] Figure 5 A schematic diagram of the structure of a cooking appliance according to an embodiment of the present invention is shown.

[0037] in, Figures 1 to 5 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0038] 100 Steam nozzle, 110 Body, 112 Buffer chamber, 120 Air inlet component, 122 Air inlet channel, 130 Air outlet component, 132 Air outlet channel, 200 Cooking appliance, 210 Housing, 220 Cooking chamber, 230 Air inlet pipe, 240 Air outlet. Detailed Implementation

[0039] To better understand the above-mentioned objectives, features, and advantages of this utility model, the present utility model will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0040] Many specific details are set forth in the following description in order to provide 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.

[0041] The following reference Figures 1 to 5 Description of a steam nozzle 100 and a cooking appliance 200 according to some embodiments of the present invention.

[0042] like Figure 1 , Figure 2 and Figure 3 As shown, an embodiment of this application provides a steam nozzle 100, such as... Figure 4 and Figure 5 As shown, the steam nozzle 100 is used for the cooking appliance 200, such as Figure 1 , Figure 2 and Figure 3 The steam nozzle 100 includes a body 110, an air inlet component 120, and an air outlet component 130. The body 110 is provided with a buffer chamber 112; the air inlet component 120 is disposed in the body 110 and is provided with an air inlet channel 122, which communicates with the buffer chamber 112; the air outlet component 130 is disposed in the body 110 and is provided with an air outlet channel 132, which communicates with the buffer chamber 112; wherein, steam can enter the buffer chamber 112 through the air inlet channel 122 and flow out of the buffer chamber 112 through the air outlet channel 132, and the cross-sectional area of ​​the air inlet channel 122 is smaller than the cross-sectional area of ​​the buffer chamber 112.

[0043] In this embodiment, the steam nozzle 100 is used for the cooking appliance 200, so that the steam nozzle 100 can provide steam to the cooking appliance 200, allowing the cooking appliance 200 to cook food using steam. The steam nozzle 100 includes a body 110, an air inlet component 120, and an air outlet component 130. The body 110 is provided with a buffer chamber 112 for arrangement. The air inlet component 120 is disposed on the body 110, and the air inlet component 120 is provided with an air inlet channel 122, which communicates with the buffer chamber 112, so that steam can enter the buffer chamber 112 through the air inlet channel 122. An exhaust component 130 is disposed on the main body 110. The exhaust component 130 is provided with an exhaust channel 132, which communicates with the buffer chamber 112. This arrangement of the exhaust component 130 allows steam stored in the buffer chamber 112 to enter the cooking appliance 200 through the exhaust channel 132, facilitating the cooking of the food within the appliance 200. Steam can enter the buffer chamber 112 through the intake channel 122 and exit through the exhaust channel 132, thus enabling steam circulation within the steam nozzle 100 and providing a flow path for the steam. The cross-sectional area of ​​the intake channel 122 is smaller than that of the buffer chamber 112. The steam encounters resistance as it enters the exhaust channel 132 from the intake channel 122, reducing the steam's flow velocity within the buffer chamber 112 and allowing the decelerated steam to be dispersed and evenly distributed within the buffer chamber 112. This application provides a buffer chamber 112 on the steam nozzle 100, and the cross-sectional area of ​​the air inlet channel 122 is smaller than the cross-sectional area of ​​the buffer chamber 112. This allows the steam nozzle 100 to slow down and divert the high-speed steam entering the cooking chamber 220, causing the steam to flow at a low speed and approach a laminar flow state. Under the influence of density difference, the steam and the air in the cooking chamber 220 are distributed in layers, thereby rapidly increasing the temperature in the cooking chamber 220 and expelling the oxygen in the cooking chamber 220. This achieves the rapid expulsion of air from the cooking chamber 220. Since the air is directly expelled, the interior of the cooking chamber 220 is filled with pure steam, which rapidly reduces the oxygen content in the cooking chamber 220, thus achieving the effect of rapidly heating the cooking chamber 220 and expelling oxygen.

[0044] Specifically, by setting a buffer chamber 112 on the steam nozzle 100 and by making the cross-sectional area of ​​the air inlet channel 122 smaller than that of the buffer chamber 112, the steam nozzle 100 adds a deceleration and diversion device at the inlet of the steam into the cooking chamber 220. This can decelerate and divert the high-speed steam entering the cooking chamber 220, making the steam flow into a low-speed, near-laminar flow state. As a result, under the influence of density difference, the steam and the air in the cooking chamber 220 are distributed in layers, which can quickly expel the air in the cooking chamber 220, thereby achieving the effect of rapid heating of the cooking chamber 220 and expelling oxygen.

[0045] Specifically, by making the cross-sectional area of ​​the air intake channel 122 of the steam nozzle 100 smaller than the cross-sectional area of ​​the buffer cavity 112, the internal temperature of the cooking cavity 220 is rapidly increased and an anaerobic steaming effect is achieved at a lower cost. The steam nozzle 100 has a compact structure and small size, does not occupy too much of the effective volume of the cooking cavity 220, and does not affect the electric baking function of the microwave oven.

[0046] Specifically, by setting up a buffer chamber, the area of ​​the buffer chamber is increased, thereby reducing the flow rate of steam entering the buffer chamber.

[0047] This embodiment provides a steam nozzle 100, which, in addition to the technical features of the above embodiments, further includes the following technical features.

[0048] like Figure 2 , Figure 3 and Figure 4 As shown, the cross-sectional area of ​​the air outlet channel 132 increases from the end of the air outlet channel 132 near the buffer chamber 112 to the end of the air outlet channel 132 away from the buffer chamber 112.

[0049] In this embodiment, the cross-sectional area of ​​the air outlet channel 132 increases from the end of the air outlet channel 132 near the buffer chamber 112 to the end of the air outlet channel 132 away from the buffer chamber 112, in order to achieve the arrangement of the air outlet channel 132. When the steam in the buffer chamber 112 flows into the cooking chamber 220 through the air outlet channel 132, the steam flow rate will decrease accordingly due to the gradual increase in the area of ​​the channel. At the same time as the flow rate decreases, the steam pressure will increase accordingly, making it easier for the steam to diffuse in the cooking chamber 220, resulting in a more uniform distribution of steam in the cooking chamber 220, so that the food in the cooking appliance 200 is heated more evenly. Furthermore, by using the air outlet channel 132 to pressurize and decelerate the steam, the steam entering the cooking chamber 220 can be distributed in layers, and as steam continues to enter, the air in the cooking chamber 220 can be discharged.

[0050] Specifically, the air inlet channel 122 has a steam inlet, and the air outlet channel 132 has a nozzle. Steam first enters the buffer chamber 112 through the steam inlet. The cross-sectional area of ​​the air inlet channel 122 is smaller than that of the buffer chamber 112, causing the steam to experience resistance and undergo a first-stage deceleration. Subsequently, it passes through the gradually expanding nozzle and undergoes a second-stage deceleration due to the pressurization and deceleration effect of the nozzle. After two decelerations, the steam is uniformly and slowly injected into the cooking chamber 220. Due to the low steam velocity, it does not mix severely with the air inside the cooking chamber 220, and the steam, due to its low density, is distributed in a stratified manner with the air, suspended above the cooking chamber 220. As steam continues to enter the cooking chamber 220, the amount of steam above increases, and the air inside the cooking chamber 220 is discharged through the air outlet 240. Because the steam is not mixed with the air inside the cooking cavity 220, but is directly discharged, the temperature inside the cooking cavity 220 can rise rapidly. Furthermore, since the air is directly discharged, the inside of the cooking cavity 220 is filled with pure steam, which can rapidly reduce the oxygen content inside the cooking cavity 220, achieving the effect of anaerobic steaming.

[0051] This embodiment provides a steam nozzle 100, which, in addition to the technical features of the above embodiments, further includes the following technical features.

[0052] like Figure 2 As shown, the angle between the side wall of the air outlet channel 132 and the axis of the air outlet channel 132 is greater than or equal to 0 and less than or equal to 60 degrees.

[0053] In this embodiment, the angle between the sidewall of the air outlet channel 132 and its axis is greater than or equal to 0 degrees and less than or equal to 60 degrees, thereby allowing for adjustment of the dimensions of the air outlet channel 132. By setting the angle between the sidewall of the air outlet channel 132 and its axis to 0 to 60 degrees, the air outlet channel 132 can decelerate and pressurize the steam discharged from the buffer chamber 112, thereby further reducing the steam flow rate. This allows the steam entering the cooking chamber 220 to transition to a low-speed, near-laminar flow state, resulting in a more uniform distribution within the cooking chamber 220. This creates a stratified distribution of steam and air within the cooking chamber 220, enabling rapid exhaust of the air from the cooking chamber 220.

[0054] Specifically, in Figure 2 In the diagram, arrow C represents the axis of the air outlet channel 132, and A represents the angle between the side wall of the air outlet channel 132 and the axis of the air outlet channel 132.

[0055] Specifically, the angle between the sidewall of the air outlet channel 132 and the axis of the air outlet channel 132 is greater than or equal to 10 degrees and less than or equal to 45 degrees.

[0056] Specifically, the angle between the side wall of the air outlet channel 132 and the axis of the air outlet channel 132 is 0 degrees.

[0057] Specifically, the angle between the side wall of the air outlet channel 132 and the axis of the air outlet channel 132 is 10 degrees.

[0058] Specifically, the angle between the side wall of the air outlet channel 132 and the axis of the air outlet channel 132 is 40 degrees.

[0059] Specifically, the angle between the side wall of the air outlet channel 132 and the axis of the air outlet channel 132 is 45 degrees.

[0060] Specifically, the angle between the side wall of the air outlet channel 132 and the axis of the air outlet channel 132 is 60 degrees.

[0061] This embodiment provides a steam nozzle 100, which, in addition to the technical features of the above embodiments, further includes the following technical features.

[0062] like Figure 2 As shown, the cross-sectional area of ​​the end of the air outlet channel 132 near the buffer chamber 112 is larger than the cross-sectional area of ​​the air inlet channel 122.

[0063] In this embodiment, the cross-sectional area of ​​the end of the exhaust channel 132 near the buffer chamber 112 is larger than that of the intake channel 122, allowing the steam in the buffer chamber 112 to be further decelerated after entering the exhaust channel 132. Furthermore, a pressure difference can be created between the intake channel 122 and the exhaust channel 132, facilitating the smooth flow of steam from the intake channel 122 through the buffer chamber 112 to the exhaust channel 132, thereby smoothly entering the cooking chamber 220.

[0064] This embodiment provides a steam nozzle 100, which, in addition to the technical features of the above embodiments, further includes the following technical features.

[0065] like Figure 1 , Figure 3 and Figure 4 As shown, there are multiple air outlet components 130, which are arranged around the main body 110.

[0066] In this embodiment, there are multiple steam venting components 130 arranged around the main body 110. This arrangement allows steam to enter the cooking chamber 220 through multiple steam venting components 130, avoiding the problem of uneven steam distribution within the cooking chamber 220 caused by a single steam vent 240. Furthermore, the multiple steam venting components 130 allow steam to cover a larger area, enabling the food to heat up more quickly, accelerating the cooking process and improving cooking efficiency.

[0067] Specifically, there are four air outlet components 130, and the four air outlet components 130 are arranged in two symmetrical sets.

[0068] Specifically, there are six air outlet components 130.

[0069] Specifically, the number and position of the gas outlet components 130 can be adjusted according to the actual steam volume.

[0070] This embodiment provides a steam nozzle 100, which, in addition to the technical features of the above embodiments, further includes the following technical features.

[0071] One of the multiple air outlet components 130 is located at the bottom of the main body 110.

[0072] In this embodiment, one of the multiple air outlet components 130 is disposed at the bottom of the main body 110 to realize the arrangement of the air outlet component 130. By disposing of the air outlet component 130 at the bottom of the main body 110, steam can be discharged into the cooking cavity 220 through the bottom of the main body 110, thereby increasing the amount of steam entering the cooking cavity 220 to meet the cooking needs of the cooking appliance 200.

[0073] Specifically, when the cooking cavity 220 has a large volume and a large amount of steam, one of the multiple steam outlet components 130 is located at the bottom of the main body 110.

[0074] This embodiment provides a steam nozzle 100, which, in addition to the technical features of the above embodiments, further includes the following technical features.

[0075] like Figure 2 and Figure 5 As shown, the axis of the air outlet channel 132 of the multiple air outlet components 130 is located in the first plane, and the first plane is perpendicular to the axis of the air inlet channel 122.

[0076] In this embodiment, the axes of the air outlet channels 132 of the multiple air outlet components 130 are located in the first plane, and the first plane is perpendicular to the axis of the air inlet channel 122, so as to realize the arrangement of the installation direction of the multiple air outlet components 130. By limiting the first plane to be perpendicular to the axis of the air inlet channel 122, the airflow changes direction when the steam enters the buffer chamber 112 through the air inlet channel 122 and flows out through the air outlet channel 132. The resistance generated during the turning process causes the airflow velocity to decrease, so that the further decelerated airflow can be more evenly distributed in the cooking chamber 220 after entering the cooking chamber 220.

[0077] Specifically, in Figure 2 In the diagram, arrow D indicates the axis of the intake passage 122.

[0078] Specifically, in Figure 5 In the diagram, arrow B represents the first plane.

[0079] Specifically, the first plane is a horizontal plane, and the axes of the air outlet channels 132 of the multiple air outlet components 130 are coplanar.

[0080] Specifically, the axes of the air outlet channels 132 of the four air outlet components 130 are coplanar.

[0081] This embodiment provides a steam nozzle 100, which, in addition to the technical features of the above embodiments, further includes the following technical features.

[0082] like Figure 1 and Figure 4 As shown, multiple air outlet components 130 are arranged symmetrically relative to the main body 110.

[0083] In this embodiment, multiple steam venting components 130 are symmetrically arranged relative to the main body 110, ensuring that the steam entering the cooking cavity 220 through the multiple steam venting components 130 flows more evenly within the cooking cavity 220. The steam is released simultaneously through the multiple steam venting components 130, covering all parts of the cooking cavity 220, resulting in more even heating of the food.

[0084] This embodiment provides a steam nozzle 100, which, in addition to the technical features of the above embodiments, further includes the following technical features.

[0085] The body 110 is in the shape of a cylinder, sphere, or cuboid.

[0086] In this embodiment, the body 110 is cylindrical, spherical, or cuboid, allowing the steam nozzle 100 to have different shapes, thus enabling the use of different shaped bodies 110 according to usage requirements. A cylindrical body 110 is structurally stable and easy to manufacture. A spherical body 110 facilitates the placement of steam outlet components 130 in various directions. A cuboid body 110 is structurally stable, and during use, a suitable steam nozzle 100 can be selected according to requirements to achieve optimal cooking results and user experience.

[0087] Specifically, the body 110 is cylindrical in shape.

[0088] Specifically, the body 110 is spherical in shape.

[0089] Specifically, the body 110 is rectangular in shape.

[0090] like Figure 5 As shown, the second aspect of this utility model provides a cooking appliance 200, including the steam nozzle 100 of any of the above embodiments. Therefore, the cooking appliance 200 possesses all the beneficial effects of the steam nozzle 100, which will not be elaborated further here.

[0091] This embodiment provides a cooking appliance 200, which, in addition to the technical features of the above embodiments, further includes the following technical features.

[0092] like Figure 2 and Figure 5 As shown, the cooking appliance 200 includes a housing 210 and an air inlet pipe 230. The housing 210 is provided with a cooking cavity 220; the air inlet pipe 230 is inserted into the housing 210; the steam nozzle 100 is disposed in the cooking cavity 220; and the air inlet component 120 is sleeved on the outside of the air inlet pipe 230, or the air inlet component 120 is inserted on the inside of the air inlet pipe 230.

[0093] In this embodiment, the cooking appliance 200 includes a housing 210 and an air inlet pipe 230. The housing 210 is provided with a cooking chamber 220, allowing the cooking appliance 200 to cook food through the cooking chamber 220. The housing 210 also protects the interior of the cooking chamber 220 from external environmental influences during the cooking process. The air inlet pipe 230 is inserted into the housing 210 to provide steam. A steam nozzle 100 is disposed within the cooking chamber 220, allowing steam emitted from the steam nozzle 100 to directly enter the cooking chamber 220. The steam nozzle 100 slows down and diverts the high-speed steam entering the cooking chamber 220, reducing it to a low-speed, near-laminar flow. Due to the density difference, the steam and air within the cooking chamber 220 are stratified, thereby rapidly increasing the temperature within the cooking chamber 220. The air intake component 120 is sleeved on the outside of the air intake pipe 230, or the air intake component 120 is inserted into the inside of the air intake pipe 230, so as to realize the connection between the air intake component 120 and the air intake pipe 230, so that the steam in the air intake pipe 230 can enter the steam nozzle 100 through the air intake component 120 to realize the continuous supply of steam and ensure the stable progress of the cooking process.

[0094] Specifically, the intake component 120 is mounted on the outside of the intake pipe 230.

[0095] Specifically, the intake component 120 is inserted inside the intake pipe 230.

[0096] Specifically, to ensure uniform steam diffusion within the cooking chamber 220, the steam inlet of the air inlet pipe 230 is positioned at the center of the cooking chamber 220. The inner diameter of the steam inlet of the air inlet component 120 is equal to the outer diameter of the steam inlet of the air inlet pipe 230, allowing the air inlet component 120 to be fitted onto the outside of the air inlet pipe 230, thus enabling the installation of the air inlet pipe 230 and the steam nozzle 100.

[0097] Specifically, in one embodiment of this application, the top of the housing 210 is provided with an air inlet, the inner diameter of which is equal to the outer diameter of the air inlet component 120, so that the air inlet component 120 can be inserted into the air inlet, thereby delivering steam to the air inlet component 120 through the air inlet.

[0098] This embodiment provides a cooking appliance 200, which, in addition to the technical features of the above embodiments, further includes the following technical features.

[0099] like Figure 2 and Figure 5As shown, the air inlet pipe 230 is disposed on the top wall of the housing 210; the housing 210 is provided with an air outlet 240, which is disposed on the side of the housing 210 away from the top wall, or the air outlet 240 is located on the bottom wall of the housing 210.

[0100] In this embodiment, the air inlet pipe 230 is disposed on the top wall of the housing 210 to install the air inlet pipe 230, so that the air inlet pipe 230 supplies steam to the steam nozzle 100 at the top position of the housing 210. The housing 210 is provided with an air outlet 240, which is disposed on the housing 210 to realize the arrangement of the air outlet 240. By providing an air outlet 240 on the housing 210, during the cooking process, steam enters the cooking chamber 220 through the steam nozzle 100. Under the influence of density difference, the steam and the air in the cooking chamber 220 are distributed in layers. Due to the continuous entry of steam, the amount of steam at the top increases continuously, which allows the steam to expel the air in the cooking chamber 220. During the air expulsion process, the air in the cooking chamber 220 is discharged to the outside of the housing 210 through the air outlet 240, thereby realizing the air discharge. The air outlet 240 is located on the side wall of the housing 210 away from the top wall of the housing 210, or the air outlet 240 is located on the bottom wall of the housing 210, so as to realize the arrangement of the air outlet 240. Due to the continuous entry of steam, the air in the cooking cavity 220 is driven to move downward. By arranging the air outlet 240 at the bottom of the housing 210, it is easier for the air in the cooking cavity 220 to be discharged outward.

[0101] Specifically, cooking appliance 200 is a microwave steam oven.

[0102] Specifically, the air outlet 240 is located at the center of the back plate of the cooking cavity 220, 1cm to 3cm away from the bottom plate below the cooking cavity 220.

[0103] Specifically, the air vent 240 is located 2 cm below the bottom plate of the cooking cavity 220, at the center of the back plate of the cooking cavity 220.

[0104] Specifically, the air outlet 240 is located on the side wall of the housing 210 away from the top wall of the housing 210.

[0105] Specifically, the air outlet 240 is located on the bottom wall of the housing 210.

[0106] In the claims, description, and accompanying drawings of this utility model, the term "plural" refers to two or more objects. Unless otherwise explicitly defined, the terms "upper," "lower," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing this utility model and simplifying the description process, and are not intended to indicate or imply that the device or element referred to must have the described specific orientation, or be constructed and operated in a specific orientation. Therefore, these descriptions should not be construed as limitations on this utility model. The terms "connect," "install," "fix," etc., should be interpreted broadly. For example, "connect" can be a fixed connection between multiple objects, a detachable connection between multiple objects, or an integral connection; it can be a direct connection between multiple objects or an indirect connection between multiple objects through an intermediate medium. For those skilled in the art, the specific meaning of the above terms in this utility model can be understood based on the specific circumstances described above.

[0107] In the claims, description, and drawings of this utility model, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of this utility model. In the claims, description, and drawings of this utility model, 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.

[0108] The above description is merely a preferred embodiment of this utility model and is not intended to limit the utility model. Various modifications and variations can be made to this utility model by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this utility model should be included within the protection scope of this utility model.

Claims

1. A steam nozzle, characterized in that, The steam nozzle is used in a cooking appliance, and the steam nozzle includes: The main body is provided with a buffer cavity; An air intake component is disposed on the body, and the air intake component is provided with an air intake channel, which is connected to the buffer chamber; An air outlet component is disposed on the main body, and the air outlet component is provided with an air outlet channel, which is connected to the buffer cavity; Steam can enter the buffer chamber through the air inlet channel and exit the buffer chamber through the air outlet channel. The cross-sectional area of ​​the air inlet channel is smaller than that of the buffer chamber.

2. The steam nozzle according to claim 1, characterized in that, The cross-sectional area of ​​the air outlet channel increases from the end of the air outlet channel closer to the buffer cavity to the end of the air outlet channel farther away from the buffer cavity.

3. The steam nozzle according to claim 2, characterized in that, The angle between the sidewall of the air outlet channel and the axis of the air outlet channel is greater than or equal to 0 and less than or equal to 60 degrees.

4. The steam nozzle according to claim 2, characterized in that, The cross-sectional area of ​​the air outlet channel near the buffer chamber is larger than the cross-sectional area of ​​the air inlet channel.

5. The steam nozzle according to claim 1, characterized in that, The number of air outlet components is multiple, and the multiple air outlet components are arranged around the main body.

6. The steam nozzle according to claim 5, characterized in that, One of the plurality of air outlet components is disposed at the bottom of the body.

7. The steam nozzle according to claim 5, characterized in that, The axes of the air outlet channels of the plurality of air outlet components are located in a first plane, and the first plane is perpendicular to the axis of the air inlet channel.

8. The steam nozzle according to any one of claims 1 to 7, characterized in that, The plurality of the air outlet components are arranged symmetrically relative to the body.

9. The steam nozzle according to any one of claims 1 to 7, characterized in that, The shape of the body is a cylinder, a sphere, or a cuboid.

10. A cooking utensil, characterized in that, Includes the steam nozzle as described in any one of claims 1 to 9.

11. The cooking utensil according to claim 10, characterized in that, include: A housing, wherein the housing is provided with a cooking cavity; An air intake pipe, which is inserted into the housing; The steam nozzle is located inside the cooking chamber, and the air intake component is sleeved on the outside of the air intake pipe, or the air intake component is inserted into the inside of the air intake pipe.

12. The cooking utensil according to claim 11, characterized in that, The air intake pipe is disposed on the top wall of the housing; The housing is provided with an air outlet, which is located on the side wall of the housing away from the top wall of the housing, or the air outlet is located on the bottom wall of the housing.

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