Heating and deodorizing device and cooking equipment

Abstract

The utility model provides a heating and deodorizing device and cooking equipment, the heating and deodorizing device comprises a hot air mechanism, a deodorizing mechanism and a control mechanism, a heat transfer flow path is constructed between the hot air mechanism and a cooking liner, and the deodorizing mechanism is connected with the control mechanism and is movably arranged on the heat transfer flow path under control. The control mechanism is used for adjusting the airflow interference area of the deodorizing mechanism.

Description

TECHNICAL FIELD

[0001] The utility model relates to life electric appliance technical field especially, a kind of heating deodorization device and cooking equipment. BACKGROUND

[0002] Existing cooking equipment such as oven, steaming oven etc. adopt deodorization module to eliminate odor components such as oil fume during cooking, hot air flow circulates between cooking liner and hot air unit, deodorization module is arranged in the circulation path of hot air flow, and odor components are separated by making hot air flow pass through deodorization module, obviously, the existing odor removal mode can cause deodorization module to block hot air flow, leading to insufficient hot air flow rate and reducing baking efficiency, and it is also easy to damage the uniformity of internal temperature field of cooking liner. SUMMARY

[0003] Therefore, the utility model provides a kind of heating deodorization device and cooking equipment, the utility model aims at adjusting the situation of being blocked when hot air flow flows through deodorization mechanism, so as to reduce the resistance of deodorization mechanism to hot air flow when necessary to improve the wind speed of hot air flow, so as to improve the cooking efficiency of cooking equipment and keep the uniformity of temperature field in cooking liner.

[0004] The heating deodorization device of the utility model includes hot air mechanism, deodorization mechanism and control mechanism, heat transfer flow path is constructed between hot air mechanism and cooking liner, deodorization mechanism is connected with control mechanism and is movably arranged in heat transfer flow path under control, and control mechanism is used to adjust the airflow interference area of deodorization mechanism.

[0005] The heating deodorization device of the utility model can change the interference degree of deodorization mechanism to hot air flow to achieve the purpose of adjusting the situation of being blocked when hot air flow flows through deodorization mechanism, so as to reduce the airflow interference area of deodorization mechanism when necessary to reduce the resistance of hot air flow, lower resistance means that the wind speed of hot air flow is improved, so as to improve the cooking efficiency of cooking equipment and the uniformity of internal temperature field of cooking liner, and the airflow interference area of deodorization mechanism is increased when necessary to improve the removal and separation effect of odor components in hot air flow, and the utility model considers deodorization and purification effect and cooking effect.

[0006] In some embodiments, deodorization mechanism includes at least two deodorization modules arranged in heat transfer flow path, adjustable air gap is formed between two deodorization modules, and at least one of two deodorization modules is rotatably connected with control mechanism under control, so as to change the opening degree of adjustable air gap by rotating.

[0007] In some embodiments, each deodorization module is rotatably connected with control mechanism under control, and deodorization mechanism further includes at least two controlled parts connected with control mechanism, and controlled part is fixedly connected with deodorization module one by one.

[0008] In some embodiments, the control mechanism comprises a control element, the control element is loaded to drive the controlled element when the hot air mechanism reverses, and the control element comprises a gear ring extending along the circumference of the hot air mechanism and engaging each controlled element.

[0009] In some embodiments, the adjustable air gap is configured as a plurality, the plurality of odor removal modules are arranged around the hot air mechanism at the outer periphery of the hot air mechanism, and the plurality of controlled elements are arranged around the gear ring at the outer periphery of the gear ring.

[0010] In some embodiments, the control mechanism comprises a control element connected to the odor removal mechanism and a loading element acting on the control element in one direction, the loading element positively acts and unloads the control element when the hot air mechanism is positively driven, and the loading element loads the control element to drive the odor removal mechanism when the loading element reversely acts.

[0011] In some embodiments, the control mechanism comprises a force transmission element arranged at one of the control element and the loading element, the force transmission element is movable relative to the other of the control element and the loading element when the loading element is positively driven by the hot air mechanism, and the force transmission element is fixedly connected to the other of the control element and the loading element when the loading element is reversely driven by the hot air mechanism.

[0012] In some embodiments, the force transmission element is reciprocally movably connected to the control element, the loading element has a one-way limiting slot for the force transmission element to extend into and exit, the one-way limiting slot has a relief surface and a loading surface forming an inner wall of the one-way limiting slot, the force transmission element slides against the relief surface when the loading element is positively driven, and the force transmission element is fixedly abutted against the loading surface when the loading element is reversely driven.

[0013] In some embodiments, the loading element and the control element are coaxially and relatively rotatably arranged, the force transmission element is elastically and telescopically arranged along the radial direction of the control element, and the loading surface is located in the radial plane of the loading element.

[0014] The cooking equipment comprises a cooking liner and the heating and odor removal device, the cooking liner comprises a baffle, the hot air mechanism comprises a back plate and a hot air unit, the baffle and the back plate correspond to two ends of the hot air unit respectively, and a heat transfer flow path is formed at the side of the hot air unit.

[0015] The cooking method is based on the above-mentioned cooking equipment, and the method comprises a formal cooking step, and the formal cooking step comprises:

[0016] During the formal cooking stage, the control mechanism drives the odor removal mechanism to move to increase the airflow interference area.

[0017] The cooking method of the utility model gives consideration to cooking effect and user olfactory experience, the airflow interference area of the odor removal mechanism is relatively small in the early stage of formal cooking, the resistance of the hot air flow to the odor removal mechanism is relatively small, the concentration of the food material smoke and peculiar smell components is relatively low, so the early stage of formal cooking pays more attention to accelerating the maturation of the food material, the airflow interference area of the odor removal mechanism is relatively large in the later stage of formal cooking, the resistance of the hot air flow to the odor removal mechanism is relatively large, the concentration of the food material smoke and peculiar smell components is relatively high, so the later stage of formal cooking pays more attention to odor removal and purification.

[0018] In some embodiments, the increasing the airflow interference area by driving the odor removal mechanism to move by the control mechanism comprises:

[0019] The odor removal module is driven to rotate by the control mechanism, and the rotation angle β of the odor removal module is proportional to the duration T of the formal cooking.

[0020] In this way, as the formal cooking continues, the hindering effect of the odor removal module on the hot air flow increases smoothly, that is, the odor removal and purification effect of the odor removal module on the hot air flow steadily improves, and the flow rate of the hot air flow steadily decreases, so that the flow rate of the hot air flow does not decrease suddenly to affect the taste of the food material.

[0021] In some embodiments, the increasing the airflow interference area by driving the odor removal mechanism to move by the control mechanism further comprises:

[0022] When the formal cooking starts, the airflow interference area reaches a preset lower limit value; and / or, during the formal cooking stage, the airflow interference area does not exceed half of a preset upper limit value.

[0023] In this way, the hindering effect of the odor removal module on the hot air flow is minimized at the moment when the formal cooking starts, and the hot air flow can start flowing at the highest flow rate to accelerate the maturation of the food material; when the airflow interference area reaches the maximum during the formal cooking stage, the odor removal module not only increases the hindering effect on the hot air flow to improve the odor removal and purification effect, but also ensures the smooth flow of the hot air flow to avoid excessive decrease in the flow rate of the hot air flow, which damages the uniformity of the temperature field in the cooking inner container.

[0024] In some embodiments, the cooking method further comprises a pre-cooking preheating step, and the pre-cooking preheating step comprises:

[0025] During the first preheating stage, the control mechanism controls the odor removal mechanism to make the minimum value of the airflow interference area A;

[0026] During the second preheating stage, the control mechanism controls the odor removal mechanism to make the maximum value of the airflow interference area B, and A > B.

[0027] In some embodiments, during the first preheating stage, the control mechanism controls the odor removal mechanism to make the airflow interference area reach a minimum value A, which includes:

[0028] The control mechanism controls the odor removal mechanism to make the airflow interference area reach a preset upper limit value;

[0029] During the second preheating stage, the control mechanism controls the odor removal mechanism to make the airflow interference area reach a maximum value B, which includes:

[0030] The control mechanism controls the odor removal mechanism to make the airflow interference area maintain a preset lower limit value.

[0031] The self-cleaning method of the utility model is based on the above-mentioned cooking equipment, and the method includes:

[0032] Starting the hot air mechanism to heat up the inside of the cooking liner;

[0033] Monitoring the temperature inside the cooking liner;

[0034] When the temperature inside the cooking liner is lower than or equal to a preset smoke point, the control mechanism controls the odor removal mechanism to make the airflow interference area reach a maximum value C;

[0035] When the temperature inside the cooking liner is between the preset smoke point and a self-cleaning temperature, the control mechanism controls the odor removal mechanism to make the airflow interference area reach a minimum value D;

[0036] When the temperature inside the cooking liner is higher than or equal to the self-cleaning temperature, the control mechanism controls the odor removal mechanism to make the airflow interference area reach a maximum value E,

[0037] Wherein C < D, and E < D.

[0038] In some embodiments, when the temperature inside the cooking liner is lower than or equal to a preset smoke point, the control mechanism controls the odor removal mechanism to make the airflow interference area reach a maximum value C, which includes:

[0039] The control mechanism controls the odor removal mechanism to make the airflow interference area equal to a preset lower limit value;

[0040] When the temperature inside the cooking liner is between the preset smoke point and a self-cleaning temperature, the control mechanism controls the odor removal mechanism to make the airflow interference area reach a minimum value D, which includes:

[0041] The control mechanism controls the odor removal mechanism to make the airflow interference area equal to a preset upper limit value;

[0042] When the temperature inside the cooking liner is higher than or equal to the self-cleaning temperature, the control mechanism controls the odor removal mechanism to make the airflow interference area reach a maximum value E, which includes:

[0043] The control mechanism controls the odor removal mechanism to make the airflow interference area equal to a preset lower limit value.

[0044] The self-cleaning method of the utility model takes into account the self-cleaning effect and the user olfactory experience, when the internal temperature of the cooking liner is lower than the preset smoke point in the early stage of self-cleaning, the hot air flow has relatively small resistance to the deodorizing mechanism, and the heating deodorizing device pays more attention to rapidly increasing the temperature in the cooking liner;

[0045] When the internal temperature of the cooking liner is between the preset smoke point and the self-cleaning temperature in the middle stage of self-cleaning, the cooking liner generates a large amount of odor components such as oil fume compared with the early stage of self-cleaning, the deodorizing mechanism has enhanced interference effect on the hot air flow compared with the early stage of self-cleaning, and the heating deodorizing device pays more attention to air deodorization and purification, avoiding pollution of the environment by odor components;

[0046] When the internal temperature of the cooking liner is higher than the self-cleaning temperature in the late stage of self-cleaning, the generation of odor components in the cooking liner tends to stop, the resistance of the hot air flow to the deodorizing mechanism decreases again, and the flow rate increases again, and the heating deodorizing device pays more attention to stabilizing the circulation rate of the hot air flow between the cooking liner and the hot air mechanism, thereby stabilizing the temperature field uniformity in the cooking liner to further consolidate and improve the high-temperature sterilization and purification effect on the cooking liner. BRIEF DESCRIPTION OF DRAWINGS

[0047] Figure 1 It is a perspective view of the heating deodorizing device of one embodiment of the utility model;

[0048] Figure 2 It is an exploded view of the structure of the heating deodorizing device of one embodiment of the utility model;

[0049] Figure 3 It is a structure schematic view of the heating deodorizing device of one embodiment of the utility model in the first deodorizing mode;

[0050] Figure 4 It is a structure schematic view of the heating deodorizing device of one embodiment of the utility model in the second deodorizing mode;

[0051] Figure 5 It is a structure schematic view of the heating deodorizing device of one embodiment of the utility model in the third deodorizing mode;

[0052] Figure 6 It is a partial structure view of the heating deodorizing device of one embodiment of the utility model in the first deodorizing mode;

[0053] Figure 7 It is a partial structure view of the heating deodorizing device of one embodiment of the utility model in the second deodorizing mode;

[0054] Figure 8Part structure diagram of the heating and deodorization device in the third deodorization mode of one embodiment of the present utility model;

[0055] Figure 9 Structure schematic diagram of the control part of the heating and deodorization device of one embodiment of the present utility model.

[0056] Explanation of reference numerals: 10, baffle; 21, fan; 22, back plate; 221, plate body; 222, mounting ring; 30, deodorization mechanism; 31, deodorization module; 311, rotating part; 312, deodorization part; 32, controlled part; 321, gear; 40, control mechanism; 41, loading part; 411, one-way limiting groove; 412, force releasing surface; 413, loading surface; 414, ratchet tooth; 42, control part; 421, gear ring; 422, ratchet installation groove; 43, force transmission part; 431, locking ball; 50, air outlet hole. DETAILED DESCRIPTION

[0057] The technical solutions in the embodiments of the present utility model will be clearly and completely described below with reference to the drawings in the embodiments of the present utility model. Obviously, the described embodiments are only part of the embodiments of the present utility model, rather than all the embodiments. Based on the embodiments in the present utility model, all other embodiments obtained by those skilled in the art without creative work fall within the scope of protection of the present utility model.

[0058] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present utility model belongs. The terminology used in the description of the present utility model herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the present utility model. As used herein, the term "and / or" includes any and all combinations of one or more of the associated listed items.

[0059] Reference Figures 1-2 The present utility model provides a heating and deodorization device suitable for cooking equipment, and provides a cooking equipment comprising the heating and deodorization device. The heating and deodorization device is used for generating hot air and can provide the generated hot air to the cooking liner of the cooking equipment, and is also used for removing odor components in the separated hot air flow to purify the hot air. The present utility model does not limit the specific form of the cooking equipment, i.e. the form of the cooking equipment suitable for the heating and deodorization device is various, including but not limited to oven and steaming oven.

[0060] The hot air generated by the heating and odor removal device can be used to heat the food materials in the cooking liner to ripen the food materials, and can also be used to high-temperature sterilization and cleaning of the inside of the cooking liner. The temperature of the hot air flow used to heat the food materials is usually between 100 DEG C and 300 DEG C, and the temperature of the hot air flow used to high-temperature clean the cooking liner is usually above 300 DEG C, and can even reach 400 DEG C. Therefore, the cooking equipment with the heating and odor removal device has both cooking function and high-temperature self-cleaning function.

[0061] For example, when the cooking equipment is used to heat meat materials, odor components such as oil fume are generated in the cooking liner when the temperature reaches above 215 DEG C, and the oil gas diffuses in the cooking liner after vaporization, and the oil condenses and adheres to the inner wall of the cooking liner after cooking. When the cooking equipment starts the high-temperature self-cleaning function, the oil components adhering to the inner wall of the cooking liner are carbonized to form particles and are finally discharged with the hot air flow, thereby achieving the purpose of high-temperature cleaning of the inside of the cooking liner.

[0062] The heating and odor removal device comprises a hot air mechanism, an odor removal mechanism 30, and a control mechanism 40. A heat transfer flow path is formed between the heating mechanism and the cooking liner of the cooking equipment. The heat transfer flow path and the inner cavity of the cooking liner are communicated. The hot air generated by the hot air mechanism can be conveyed to the inside of the cooking liner along the heat transfer flow path under the driving of the hot air mechanism. The odor removal mechanism 30 is arranged in the heat transfer flow path and connected to the control mechanism 40. Under the control of the control mechanism 40, the odor removal mechanism 30 can move in the heat transfer flow path and change the posture. The interference area of the odor removal mechanism 30 to the hot air changes with the change of the posture of the odor removal mechanism 30.

[0063] The interference area of the odor removal mechanism 30 to the hot air is referred to as the airflow interference area. The larger the airflow interference area, the more significant the interference of the odor removal mechanism 30 to the hot air, the greater the resistance of the hot air and the lower the flow rate, the better the separation and removal effect of the odor components in the hot air, and the more significant the purification and odor removal degree of the odor removal mechanism 30 to the hot air. The smaller the airflow interference area, the weaker the interference of the odor removal mechanism 30 to the hot air, the smaller the resistance of the hot air and the faster the flow rate, the faster the heating and ripening of the food materials and the higher the uniformity of the temperature field in the cooking liner.

[0064] In some embodiments, the odor-removing mechanism 30 comprises a plurality of odor-removing modules 31 arranged in the heat-conveying flow path and rotatably connected to the back plate 22, each of the odor-removing modules 31 is uniformly provided with a plurality of airflow through holes, and the air passing through the airflow through holes is removed of odor components by the odor-removing modules 31. The airflow interference area is equal in value to the sum of the cross-sectional areas of the airflow through holes passed by the hot air, the greater the airflow interference area, the more airflow through holes passed by the hot air, and correspondingly, the proportion of the hot air passing outside the odor-removing modules 31 without flowing through the airflow through holes is lower. The control mechanism 40 changes the number of airflow through holes passed by the hot air by driving the odor-removing modules 31 to change the position and posture in a rotating manner, thereby changing the airflow interference area.

[0065] Specifically, referring to Figure 2 , the cooking liner comprises a baffle 10, the hot air mechanism comprises a back plate 22 and a hot air unit, and the installation space for arranging the hot air unit is formed between the baffle 10 and the back plate 22. The baffle 10 and the back plate 22 correspond to the two ends of the hot air unit respectively, and the heat-conveying flow path is formed at the outer peripheral side of the hot air unit. The hot air unit comprises a fan 21 and a heater (not shown in the figure), and in some embodiments, the fan 21 is a centrifugal fan 21. The airflow disturbed by the fan 21 exits the fan 21 along each radial direction of the fan 21. The heater comprises a heating pipe coiled into a ring shape and wrapped around the outer peripheral side of the fan 21, and the heat-conveying flow path is formed at the outer periphery of the heating pipe. In other embodiments, the heater comprises a PTC heater wrapped around the outer peripheral side of the fan 21 in a ring shape, and the heat-conveying flow path is formed at the outer periphery of the PTC heater.

[0066] Referring to Figure 1 , the baffle 10 is provided with a return air opening communicating with the inner cavity of the cooking liner, and the return air opening also communicates with the installation space for arranging the hot air unit between the baffle 10 and the back plate 22. In addition, the baffle 10 is also provided with an air outlet hole 50 close to the edge of the baffle 10, and the air outlet hole 50 communicates the inner cavity of the cooking liner with the installation space. When the hot air mechanism is running in the forward direction, the fan 21 rotates and generates airflow, and the airflow becomes hot air after being heated by the heater. The hot air exits the installation space through the air outlet hole 50 and enters the inner cavity of the cooking liner, and then the hot air exits the inner cavity of the cooking liner under the suction of the fan 21 and returns to the installation space through the return air opening. When the hot air mechanism continuously runs in the forward direction and the fan 21 continuously rotates, the hot air flow circulates between the inner cavity of the cooking liner and the installation space.

[0067] In some embodiments, the deodorization mechanism 30 comprises at least two deodorization modules 31 arranged in the heat transfer flow path, and an adjustable air gap is formed between the two deodorization modules 31. The deodorization modules 31 are arranged at the outer circumferential side of the hot air unit and located in the mounting space. One end of the adjustable air gap is directed towards the outer circumferential side of the hot air unit. At least one of the two deodorization modules 31 is connected to the control mechanism 40 and can be controlled to rotate by the control mechanism 40 to change the opening degree of the adjustable air gap. The hot air passing through the adjustable air gap avoids the deodorization modules 31 and does not pass through the airflow through holes. The greater the opening degree of the adjustable air gap, the more hot air passes through the adjustable air gap, and the less hot air passes through the airflow through holes, thereby reducing the airflow interference area. The smaller the opening degree of the adjustable air gap, the less hot air passes through the adjustable air gap, and the more hot air passes through the airflow through holes, thereby increasing the airflow interference area.

[0068] Since the deodorization modules 31 are provided with airflow through holes, the control mechanism 40 can drive the deodorization modules 31 to rotate to close the adjustable air gap. After the adjustable air gap is closed, the airflow through holes connect one end of the deodorization module 31 close to the outer circumferential side of the hot air unit and the other end of the deodorization module 31 away from the hot air unit. The hot air will pass through the deodorization modules 31 through the airflow through holes. At this time, the deodorization and purification effect of the deodorization modules 31 on the hot air is the most significant.

[0069] Referring to Figure 2 , Figures 4-5 , Figures 7-8 , the plurality of deodorization modules 31 are evenly distributed around the rotation center of the fan 21 and are rotatably connected to the back plate 22. An adjustable air gap is formed between any two adjacent deodorization modules 31. The adjustable air gaps are arranged around the rotation center of the fan 21. The deodorization mechanism 30 further comprises a plurality of controlled parts 32 connected to the control mechanism 40. The controlled parts 32 are fixedly connected to the deodorization modules 31 in one-to-one correspondence. In this way, the control mechanism 40 can drive the deodorization modules 31 to rotate simultaneously and change the opening degree of each adjustable air gap. Regardless of the opening degree of the adjustable air gap, uniform air outflow can be ensured along the circumferential direction of the rotation center of the fan 21.

[0070] Specifically, referring to Figure 1 , Figures 7-8 , the back plate 22 comprises a plate body 221 and a mounting ring 222 fixedly connected. The plate body 221 and the baffle 10 form a mounting space for arranging the hot air unit. The mounting ring 222 is arranged on the side of the plate body 221 close to the baffle 10. The mounting ring 222 extends along the circumferential direction of the rotation center of the fan 21. Each deodorization module 31 has the same composition and structure. Each deodorization module 31 comprises a rotating part 311 and a deodorization part 312 provided with airflow through holes. The rotating part 311 fixedly bears the deodorization part 312 and is rotatably connected to the mounting ring 222. A plurality of controlled parts 32 are fixedly connected to the plurality of rotating parts 311 in one-to-one correspondence. The rotation center of each rotating part 311 is parallel to the rotation center of the fan 21.

[0071] In some embodiments, the hot air unit further comprises a driving member (not shown in the figure) driving the fan 21, the driving member and the fan 21 form a blower, the control mechanism 40 comprises a control member 42 connected to the controlled member 32 and a loading member 41 unidirectionally acting on the control member 42, the loading member 41 is directly connected to the blower, the loading member 41 can be directly fixedly connected to the fan 21 or connected to the output end of the driving member together with the fan 21. The loading member 41 and the fan 21 can be relatively stationary and synchronously forward and reverse rotating. When the blower is forward rotating, the loading member 41 positively acts with the fan 21 around the rotation center of the fan 21 and unloads the control member 42, that is, the control member 42 does not obtain the power input of the loading member 41 when the blower is forward rotating, the controlled member 32 is not driven by the control member 42, the odor removal module 31 is stationary relative to the back plate 22 so as to maintain the airflow interference area unchanged; when the blower is reverse rotating, the loading member 41 reversely acts with the fan 21 around the rotation center of the fan 21 and loads the control member 42, that is, the control member 42 obtains the power input of the loading member 41 when the blower is reverse rotating, the controlled member 32 is driven by the control member 42, the odor removal module 31 rotates relative to the back plate 22 so as to change the airflow interference area.

[0072] In this way, when the blower is forward rotating, the power generated by the driving member is used for the fan 21 to disturb air to form airflow and generate hot air, at this time, the hot air unit normally supplies hot air to the inner cavity of the cooking liner, when the blower is reverse rotating, the power generated by the driving member is transmitted to the control mechanism 40, the fan 21 stops forming airflow at this time, the control mechanism 40 drives the odor removal mechanism 30 at this time so as to change the airflow interference area. The fan 21 and the control mechanism 40 are connected to the same driving member, which simplifies the composition of the heating and odor removal device.

[0073] It can be understood that the heater does not need to rotate when the blower is forward or reverse rotating, therefore, when the hot air mechanism is forward rotating, actually the blower is forward rotating and the heater is fixed relative to the back plate 22, when the hot air mechanism is reverse rotating, actually the blower is reverse rotating and the heater is fixed relative to the back plate 22, the heater heating the airflow is not affected.

[0074] Furthermore, to ensure that the loading component 41 unloads the control component 42 normally when the fan rotates forward and smoothly loads the control component 42 when the fan rotates in reverse, the control mechanism 40 also includes a force transmission component 43 disposed on one of the control component 42 and the loading component 41. When the loading component 41 rotates forward synchronously with the fan 21, the force transmission component 43 moves relative to the other of the control component 42 and the loading component 41, and the power transmission between the force transmission component 43 and the other of the control component 42 and the loading component 41 is disconnected, and the loading component 41 unloads the control component 42; when the loading component 41 rotates in reverse synchronously with the fan 21, the force transmission component 43 is fixedly connected to the other of the control component 42 and the loading component 41, and the force transmission component 43 establishes a power transmission with the other of the control component 42 and the loading component 41, that is, the loading component 41 loads the control component 42.

[0075] See Figure 1 , Figures 3-5 , Figures 6-8 as well as Figure 9 The loading component 41 includes a loading ratchet coaxially arranged and fixedly connected to the fan 21. The force transmission component 43 is reciprocally connected to the control component 42 and contacts the loading ratchet. The control component 42 includes a gear ring 421 extending circumferentially along the hot air mechanism, which is the circumferential direction of the rotation center of the fan 21. The control component 32 is a gear 321 fixedly connected to the rotating part 311. The gear ring 421 meshes with multiple gears 321. The loading ratchet and the control component 42 have relative rotational freedom. When the fan rotates forward, the loading ratchet is slidably connected to the force transmission component 43 and rotates relative to the gear ring 421 to unload the gear ring 421. When the fan rotates in reverse, the loading ratchet is fixedly connected to the force transmission component 43 and is loaded onto the gear ring 421 through the force transmission component 43 to fix it relative to the gear ring 421.

[0076] Specifically, when the loading ratchet rotates synchronously with the fan 21 in the forward direction, the loading ratchet unloads the gear ring 421, the force transmission component 43 slides relative to the loading ratchet, and the loading ratchet and gear ring 421 rotate relative to each other. The gear ring 421 does not receive power from the loading ratchet and therefore will not drive the gear 321. The deodorizing module 31 is stationary in the heat transfer path at this time. When the loading ratchet rotates synchronously with the fan 21 in the reverse direction, the loading ratchet loads the gear ring 421, and the force transmission component 43 is in fixed contact with the loading ratchet. The loading ratchet directly applies force to the force transmission component 43 and indirectly drives the gear ring 421. Therefore, the loading ratchet and the gear ring 421 are relatively fixed and rotate synchronously around the rotation center of the fan 21 as a whole. As a result, the gear ring 421 drives the gear 321 to rotate, and the deodorizing module 31 and the gear 321 rotate synchronously relative to the back plate 22 to change their position.

[0077] Optionally, the plurality of odor-removing modules 31 are arranged around the outer periphery of the hot air unit, the plurality of gear wheels 321 are engaged with the outer periphery of the gear ring 421 and arranged around the gear ring 421, and the adjustable air gap is formed around the outer periphery of the hot air unit. In this way, the heating and odor-removing device has a smaller size in the extension direction of the rotation center of the fan 21, and the space occupation in the cooking device can be reduced to provide more space for the cooking liner. The odor-removing modules 31 and the adjustable air gap are both located on the outer periphery side of the fan 21, and the hot air just leaves the hot air unit and passes through the odor-removing modules 31 and the adjustable air gap, ensuring that the hot air entering the cooking liner has been purified. When the odor-removing modules 31 are rotated to open the adjustable air gap, the hot air unit can uniformly blow out the hot air along the circumferential direction of the rotation center of the fan 21, preventing the occurrence of hot air dead angles in the cooking liner.

[0078] Referring to Figures 6-8 , the loading ratchet includes a plurality of one-way limiting grooves 411 and a plurality of ratchet teeth 414 arranged around the rotation center of the fan 21, the one-way limiting grooves 411 and the ratchet teeth 414 are alternately arranged along the circumferential direction of the rotation center of the fan 21, the one-way limiting grooves 411 allow the transmission member 43 to extend into and exit from the one-way limiting grooves 411 when the transmission member 43 reciprocates relative to the control member 42, wherein the one-way limiting grooves 411 have a force relief surface 412 and a loading surface 413 forming the inner wall of the one-way limiting grooves 411, the loading surface 413 is located in the radial plane of the loading ratchet, and the transmission member 43 includes a locking ball 431 connected to the control member 42 by an elastic element, the locking ball 431 can reciprocate relative to the control member 42 to extend into and exit from the one-way limiting grooves 411. When the loading ratchet and the fan 21 are synchronously actuated in the forward direction, the locking ball 431 is in sliding connection with the force relief surface 412, at this time, although the loading ratchet contacts the locking ball 431, the locking ball 431 cannot transmit the power of the loading ratchet to the control member 42, so that the loading ratchet unloads the control member 42; when the loading ratchet and the fan 21 are synchronously actuated in the reverse direction, the locking ball 431 is in fixed abutment with the loading surface 413, at this time, the locking ball 431 can transmit the power of the loading ratchet to the control member 42, so that the loading ratchet loads the control member 42.

[0079] Optionally, the one-way limiting grooves 411 and the ratchet teeth 414 are both formed on the outer periphery side of the loading ratchet, and the transmission member 43 is elastically and telescopically arranged along the radial direction of the control member 42, in particular, the locking ball 431 can reciprocate relative to the gear ring 421 along the radial direction of the gear ring 421 to reciprocatingly extend into and exit from the one-way limiting grooves 411.

[0080] Further, as Figures 3-5 , Figures 6-8 and Figure 9As shown, the control member 42 comprises a coaxially fixedly connected gear ring 421 and an oil ring, the gear ring 421 is fixedly arranged on the outer peripheral wall of the oil ring, the inner peripheral wall of the oil ring is concave to the outer peripheral wall of the oil ring in the radial direction to form a ratchet installation groove 422, the loaded ratchet and the oil ring are coaxial and relatively rotatable, the ratchet teeth 414 are at least partially arranged in the ratchet installation groove 422, the ratchet installation groove 422 is an annular groove extending along the circumference of the rotation center of the fan 21, thereby allowing the loaded ratchet to rotate at any angle around the rotation center of the fan 21, and the ratchet installation groove 422 is provided with a lubricant for lubricating the one-way limiting groove 411 and the force transmission member 43 to alleviate the wear of the loaded ratchet and the force transmission member 43. The locking ball 431 and the elastic element connecting the locking ball 431 and the control member 42 are arranged in the ratchet installation groove 422.

[0081] The utility model also provides a kind of cooking method based on cooking equipment, which comprises preheating step and formal cooking step, and the preheating step can be divided into first preheating phase and second preheating phase, wherein the preheating step specifically comprises:

[0082] Start hot air mechanism to make cooking inner bag inside temperature rise;

[0083] During the first preheating phase, the minimum value of the airflow interference area is A by controlling the deodorizing mechanism 30 through the control mechanism 40;

[0084] During the second preheating phase, the maximum value of the airflow interference area is B by controlling the deodorizing mechanism 30 through the control mechanism 40, and A>B.

[0085] Optionally, during the first preheating phase, the minimum value of the airflow interference area is A by controlling the deodorizing mechanism 30 through the control mechanism 40, which comprises:

[0086] During the first preheating phase, the airflow interference area reaches a preset upper limit value by controlling the deodorizing mechanism 30 through the control mechanism 40;

[0087] Optionally, during the second preheating phase, the maximum value of the airflow interference area is B by controlling the deodorizing mechanism 30 through the control mechanism 40, which comprises:

[0088] During the second preheating phase, the airflow interference area maintains a preset lower limit value by controlling the deodorizing mechanism 30 through the control mechanism 40;

[0089] The formal cooking step specifically comprises:

[0090] Start hot air mechanism to make cooking inner bag inside temperature rise;

[0091] During the formal cooking phase, the airflow interference area increases by driving the deodorizing mechanism 30 through the control mechanism 40.

[0092] The cooking method of the utility model discloses, airflow interference area experiences first maintain in the larger state, then maintain in the smaller state, then gradually increase finally maintain stable again.

[0093] When using the cooking device to heat and cook food, the temperature in the cooking liner will rise from room temperature to the set preheating temperature, and then rise from the set preheating temperature to the set cooking temperature, and usually the set cooking temperature > the set preheating temperature > 100 DEG C. The first preheating stage refers to the process that the temperature in the cooking liner rises from room temperature to 100 DEG C, the second preheating stage refers to the process that the temperature in the cooking liner rises from 100 DEG C to the set preheating temperature, and the formal cooking stage refers to the process that the temperature in the cooking liner rises from the set preheating temperature to the set cooking temperature. The first preheating stage will significantly produce odor components such as oil smoke, the generation and release of odor components basically stop in the second preheating stage, and in the formal cooking stage, on the one hand, new odor components are generated, and on the other hand, flavor components of food materials are also generated. The odor of the first preheating stage is mostly from the odor components remaining and adhering in the cooking liner after the previous cooking, and the odor of the formal cooking stage is mostly from the odor components generated and released in the cooking process.

[0094] Optionally, the cooking method of the utility model further comprises the following steps:

[0095] Monitoring the temperature inside the cooking liner;

[0096] In the process that the hot air mechanism operates to heat food materials, when the temperature inside the cooking liner is lower than 100 DEG C, the cooking process is in the first preheating stage; when the temperature inside the cooking liner is between 100 DEG C and the set preheating temperature, the cooking process is in the second preheating stage; when the temperature inside the cooking liner is between the set preheating temperature and the set cooking temperature, or reaches the set cooking temperature, the cooking process is in the formal cooking stage.

[0097] The interference hindering degree of the odor removal mechanism 30 to the hot air adaptively changes with the cooking process advancing and the temperature changing in the cooking liner. The airflow interference area reaches the preset upper limit value in the first preheating stage, the interference hindering degree of the odor removal mechanism 30 to the hot air is most significant, and thus the odor removal and purification effect of the hot air reaches the optimum, so that the hot air can be effectively filtered and purified to the maximum extent in the first preheating stage with the highest odor concentration. The airflow interference area reaches the preset lower limit value in the second preheating stage, the interference hindering degree of the odor removal mechanism 30 to the hot air is reduced to the minimum, so that the flow rate of the hot air can be increased to improve the heating and ripening efficiency of the food materials and ensure that the internal temperature field of the cooking liner is uniform to guarantee the taste of the food materials. The airflow interference area gradually increases in the formal cooking stage, and the interference hindering degree of the odor removal mechanism 30 to the hot air is gradually increased, so that the odor removal and purification requirements of the formal cooking stage with the increasing odor concentration can be better met.

[0098] Particularly, the cooking method of the utility model takes into account the cooking effect and the user's olfactory experience in the formal cooking stage. The airflow interference area changes from small to large in the formal cooking process, so that the interference degree of the odor removal mechanism 30 to the hot air is weak in the early stage of the formal cooking, and the resistance of the hot air to the odor removal mechanism 30 is relatively small, so that the early stage of the formal cooking pays more attention to maintaining the wind speed of the hot air to speed up the ripening of the food materials, while allowing a part of the food material aroma to overflow so that the user can judge the ripening progress of the food materials. The interference degree of the odor removal mechanism 30 to the hot air is increased in the late stage of the formal cooking, and the resistance of the hot air to the odor removal mechanism 30 is relatively large, and the newly generated odor components are increased, so that the late stage of the formal cooking pays more attention to odor removal and air purification.

[0099] Figure 3 and Figure 6 a heating and odor removal device in the first preheating stage is shown, Figure 5 and Figure 8 a heating and odor removal device in the second preheating stage is shown, Figure 4 and Figure 7 a heating and odor removal device in the formal cooking stage is shown. In Figure 3 and Figure 6 the state shown, the rotation angle β of the odor removal module 31 is 90°, the adjustable air gap is completely closed by the odor removal module 31, the airflow interference area reaches the preset upper limit value, the number of airflow through holes through which the hot air passes is increased to the maximum, and the hot air passes through the odor removal module 31 through the airflow through holes; in Figure 5 and Figure 8 the state shown, the rotation angle β of the odor removal module 31 is 0°, the opening degree of the adjustable air gap reaches the maximum, the airflow interference area reaches the preset lower limit value, the number of airflow through holes through which the hot air passes is reduced to the minimum, and the hot air almost flows out through the adjustable air gap; in Figure 4 and Figure 7In the state shown, the rotation angle β of the odor-removing module 31 is 45°, the opening of the adjustable air gap is between the maximum opening and the closed state, the air flow interference area is between the preset upper limit value and the preset lower limit value, the number of air flow through holes through which the hot air flows is between the maximum and the minimum, and the hot air passes through both the adjustable air gap and the air flow through holes.

[0100] Further, during the formal cooking stage, the control mechanism 40 drives the odor-removing mechanism 30 to increase the air flow interference area, which includes:

[0101] At the beginning of the formal cooking, the control mechanism 40 controls the odor-removing mechanism 30 to make the air flow interference area reach the preset lower limit value.

[0102] The control mechanism 40 drives the odor-removing module 31 to rotate, and the rotation angle β of the odor-removing module 31 is proportional to the duration T of the formal cooking.

[0103] At the moment when the formal cooking stage starts, that is, the moment when the second preheating stage ends, the rotation angle β of the odor-removing module 31 is 0°, and the state of the heating odor-removing device is as shown in Figure 5 and Figure 8 As the formal cooking progresses, the duration T of the formal cooking gradually increases, and the rotation angle β of the odor-removing module 31 gradually increases, so that during the formal cooking stage, the heating odor-removing device gradually switches from the state shown in Figure 5 and Figure 8 to the state shown in Figure 4 and Figure 7 If the rotation angle β of the odor-removing module 31 is not limited, the heating odor-removing device may also gradually switch from the state shown in Figure 4 and Figure 7 to the state shown in Figure 3 and Figure 6

[0104] In this way, as the formal cooking continues, the interference and hindering effect of the hot air of the odor-removing module 31 increases as the rotation angle β increases, the odor-removing and purifying effect of the hot air gradually improves, and the decrease in the flow rate of the hot air is more gradual, which does not cause the flow rate of the hot air to suddenly decrease and affect the uniformity of the temperature field.

[0105] Further, during the formal cooking stage, the control mechanism 40 drives the odor-removing mechanism 30 to increase the air flow interference area, which includes:

[0106] During the formal cooking stage, the control mechanism 40 controls the odor-removing mechanism 30 to make the air flow interference area not exceed half of the preset upper limit value.

[0107] ​In this way, no matter how long the formal cooking phase lasts, when the rotation angle β increases to half of the preset upper limit value of the airflow interference area according to the change rule that β is proportional to the duration T of the formal cooking, the deodorization module 31 stops rotating immediately, the rotation angle β stops increasing, and then the deodorization module 31 is fixed in the heat transfer flow path, and the opening size of the adjustable air gap remains unchanged. Thereafter, the deodorization module 31 can continue to hinder the hot air to a certain extent to continue deodorization and purification, and at the same time, the hot air can smoothly flow through the adjustable air gap to avoid insufficient hot air flow rate and ensure uniform temperature field in the cooking liner.

[0108] Optionally, when the airflow interference area reaches half of the preset upper limit value, the state of the heating and deodorizing device is as shown in Figure 4 and Figure 7 At this time, the rotation angle β is 45°.

[0109] The utility model also provides a kind of self-cleaning method based on cooking equipment, as aforementioned, hot air generated by hot air mechanism can be used to heat food material and high temperature cleaning inside cooking liner respectively according to temperature difference, when cooking equipment starts high temperature self-cleaning mode for inside cooking liner, the temperature in cooking liner will rise from room temperature to preset smoke point, then continue to rise from preset smoke point to self-cleaning temperature, usually self-cleaning temperature> preset smoke point> 100 DEG C.In some embodiments of the utility model, self-cleaning temperature for high temperature cleaning of cooking liner is >300 DEG C, preferably >400 DEG C, and preset smoke point is 200 DEG C.

[0110] The self-cleaning method of the utility model comprises:

[0111] starting the hot air mechanism to heat the inside of the cooking liner;

[0112] monitoring the temperature inside the cooking liner;

[0113] when the temperature inside the cooking liner is lower than or equal to the preset smoke point, the control mechanism 40 controls the deodorization mechanism 30 to have a maximum airflow interference area C;

[0114] when the temperature inside the cooking liner is between the preset smoke point and the self-cleaning temperature, the control mechanism 40 controls the deodorization mechanism 30 to have a minimum airflow interference area D;

[0115] when the temperature inside the cooking liner is higher than or equal to the self-cleaning temperature, the control mechanism 40 controls the deodorization mechanism 30 to have a maximum airflow interference area E,

[0116] wherein C

[0117] Optionally, when the temperature inside the cooking liner is lower than or equal to the preset smoke point, the control mechanism 40 controls the deodorization mechanism 30 to have a maximum airflow interference area C, which comprises:

[0118] When the internal temperature of the cooking liner is lower than or equal to the preset smoke point, the control mechanism 40 drives the odor removal mechanism 30 to the airflow interference area equal to the preset lower limit value;

[0119] Optionally, when the internal temperature of the cooking liner is between the preset smoke point and the self-cleaning temperature, the control mechanism 40 controls the odor removal mechanism 30 to the minimum value D of the airflow interference area, including:

[0120] When the internal temperature of the cooking liner is between the preset smoke point and the self-cleaning temperature, the control mechanism 40 drives the odor removal mechanism 30 to the airflow interference area equal to the preset upper limit value;

[0121] Optionally, when the internal temperature of the cooking liner is higher than or equal to the self-cleaning temperature, the control mechanism 40 controls the odor removal mechanism 30 to the maximum value E of the airflow interference area, including:

[0122] When the internal temperature of the cooking liner is higher than or equal to the self-cleaning temperature, the control mechanism 40 drives the odor removal mechanism 30 to the airflow interference area equal to the preset lower limit value.

[0123] According to the change of the internal temperature of the cooking liner, the self-cleaning process can be divided into a self-cleaning early stage, a self-cleaning middle stage, and a self-cleaning late stage. The self-cleaning early stage refers to the process that the temperature in the cooking liner rises from room temperature to the preset smoke point. The self-cleaning middle stage refers to the process that the temperature in the cooking liner rises from the preset smoke point to the self-cleaning temperature. The self-cleaning late stage refers to the process that the temperature in the cooking liner is maintained at or above the self-cleaning temperature.

[0124] In the self-cleaning method of the utility model, the airflow interference area experiences a change process of first increasing and then decreasing. The airflow interference area increases when it transitions from the self-cleaning early stage to the self-cleaning middle stage, and decreases when it transitions from the self-cleaning middle stage to the self-cleaning late stage. Specifically:

[0125] In the self-cleaning early stage before reaching the preset smoke point, the oil and other components remaining in the cooking liner have not yet produced oil smoke, and there is no need for odor removal and purification of hot air. The heating and odor removal device focuses more on quickly raising the temperature in the cooking liner, and the airflow interference area equal to the preset lower limit value can weaken the interference and obstruction of the odor removal mechanism 30 to hot air, thereby reducing the resistance of hot air;

[0126] When entering the self-cleaning middle stage, the oil and other components remaining in the cooking liner produce oil smoke odor, and there is a need for odor removal and purification of hot air. The heating and odor removal device focuses more on odor removal and purification of hot air to avoid pollution of the environment by odor components. The airflow interference area equal to the preset upper limit value can enhance the interference and obstruction of the odor removal mechanism 30 to hot air, thereby enhancing the ability of the odor removal module 31 to separate and absorb odor components.

[0127] In the late stage of self-cleaning, the residual oil and other components in the cooking liner are basically in the carbonized state, and the generation of oil fume odor is basically completed. The heating and deodorizing device focuses more on stabilizing the flow rate of hot air, ensuring the circulation rate of hot air between the cooking liner and the hot air mechanism, and the high-temperature purification effect of hot air. The airflow interference area equal to the preset lower limit value can weaken the interference and obstruction of the deodorizing mechanism 30 to the hot air, so as to increase the flow rate of the hot air again, thereby stabilizing the uniformity of the temperature field of the cooking liner. The improvement of the uniformity of the temperature field can ensure that each area of the inner cavity of the cooking liner can be purified at high temperature, and eliminate the purification dead angle.

[0128] The technical features of the above-described embodiments can be combined in any manner. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described, but as long as the combinations of the technical features do not exist contradictions, they should be considered as falling within the scope of the present disclosure.

[0129] Those skilled in the art should recognize that the above embodiments are used to illustrate the present application, and are not intended to limit the present application. Any appropriate changes and variations to the above embodiments, as long as they fall within the spirit and scope of the present application, are within the scope of the present application.

Claims

1. A heating and deodorizing device, characterized by, The device comprises a hot air mechanism, a deodorization mechanism (30) and a control mechanism (40), the hot air mechanism and the cooking liner form a heat transfer flow path, the deodorization mechanism (30) is connected to the control mechanism (40) and is movably arranged in the heat transfer flow path under control, and the control mechanism (40) is used to adjust the airflow interference area of the deodorization mechanism (30).

2. The heating deodorizing device according to claim 1, wherein The deodorization mechanism (30) comprises at least two deodorization modules (31) arranged in the heat transfer flow path, an adjustable air gap is formed between the two deodorization modules (31), and at least one of the two deodorization modules (31) is rotatably connected to the control mechanism (40) under control, so as to change the opening degree of the adjustable air gap by rotation.

3. The heat and odor removal device of claim 2, wherein, Each of the deodorization modules (31) is rotatably connected to the control mechanism (40), the deodorization mechanism (30) further comprises at least two control members (32) connected to the control mechanism (40), and the control members (32) are fixedly connected to the deodorization modules (31) one by one.

4. The heating deodorizing device according to claim 3, wherein The control mechanism (40) comprises a control member (42), the control member (42) is loaded when the hot air mechanism reverses to drive the control members (32), and the control member (42) comprises a gear ring (421) extending along the circumference of the hot air mechanism and engaging each of the control members (32).

5. The heat and odor removal device of claim 4, wherein, The adjustable air gap is configured as a plurality of adjustable air gaps, a plurality of deodorization modules (31) are arranged around the outer periphery of the hot air mechanism, and a plurality of control members (32) are arranged around the outer periphery of the gear ring (421) and engage the gear ring (421).

6. The heating and deodorizing device according to claim 1, wherein The control mechanism (40) comprises a control member (42) connected to the deodorization mechanism (30) and a loading member (41) acting on the control member (42) in one direction, the loading member (41) acts in the positive direction and unloads the control member (42) when the hot air mechanism rotates in the positive direction, and the loading member (41) loads the control member (42) to drive the deodorization mechanism (30) when it acts in the reverse direction.

7. The heat and odor removal device of claim 6, wherein, The control mechanism (40) comprises a force transmission member (43) arranged in one of the control member (42) and the loading member (41), the force transmission member (43) moves relative to the other of the control member (42) and the loading member (41) when the loading member (41) follows the positive action of the hot air mechanism, and the force transmission member (43) is fixedly connected to the other of the control member (42) and the loading member (41) when the loading member (41) follows the reverse action of the hot air mechanism.

8. The heat and odor removal device of claim 7, wherein, The force transmission member (43) is reciprocally movably connected to the control member (42), the loading member (41) has a one-way limiting slot (411) for the force transmission member (43) to extend into and exit, the one-way limiting slot (411) has a force releasing surface (412) and a loading surface (413) forming the inner wall of the one-way limiting slot (411), the force transmission member (43) slides in contact with the force releasing surface (412) when the loading member (41) is positively actuated, and the force transmission member (43) is fixedly abutted against the loading surface (413) when the loading member (41) is reversely actuated.

9. The heat and odor removal device of claim 8, wherein, The loading member (41) and the control member (42) are coaxially and oppositely rotatably arranged, the force transmission member (43) is elastically and telescopically arranged along the radial direction of the control member (42), and the loading surface (413) is located in the radial plane of the loading member (41).

10. A cooking apparatus, characterized by, The cooking container comprises a baffle (10), and the hot air mechanism comprises a back plate (22) and a hot air unit, the baffle (10) and the back plate (22) correspond to two ends of the hot air unit respectively, and the heat transfer flow path is formed on the circumferential side of the hot air unit.

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