Cooking equipment

Abstract

The utility model relates to cooking equipment which comprises an inner container and a water supply assembly, and the inner container is provided with a cooking space; the water supply assembly comprises a water supply pipe arranged along the water supply path and communicated with the cooking space and further comprises a pressure reduction evaporation piece located on the water supply path, and the pressure reduction evaporation piece acts on water flow in the water supply pipe to reduce the water pressure till the water is evaporated into low-temperature steam. According to the scheme, a heating disc and a steam generator which are used for heating water to vaporize the water can be directly omitted, so that inconvenience in maintenance and repair caused by complex parts in the inner container is avoided, and the problem that the heating disc generates scale and the steam holes of the steam generator are blocked by the scale is also avoided.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of household appliances, in particular to a cooking device. BACKGROUND

[0002] The cooking device such as a steam oven usually adopts two ways of direct steam and transpiration steam for steam function. The direct steam is generated by heating normal temperature water through an internal evaporator and then sprayed to food through a pipeline. The transpiration steam is generated by heating water through a bottom heating device to produce boiling steam for steaming. Both of the above two ways directly heat normal temperature water, which needs normal temperature water to contact a heating element with a surface temperature as high as 260℃ for a short time to generate steam.

[0003] The high frequency contact of the heating element with normal temperature water and the frequent cold and hot alternation put high requirements on the material properties of the heating element. Currently, the heating element is usually made of a metal heating disc and a sintered non-metal material. Long-term cold and hot impact will cause cracks at the sintered part, resulting in heating failure, and further causing the phenomenon of undercooked steamed food.

[0004] At the same time, the steam generated by the heating element in the closed cooking space is discharged through a small air pipe. When the water quality is hard, scale is easily generated inside the heating element or the air pipe in the cooking space, which blocks the discharge of steam, further reduces the amount of steam, and causes the problem of undercooked steamed food. CONTENT OF THE INVENTION

[0005] Therefore, it is necessary to provide a cooking device for the problems of cracks and scale of the heating element in the steaming function of the cooking device.

[0006] A cooking device, comprising an inner container and a water supply assembly, the inner container is provided with a cooking space; the water supply assembly comprises a water supply pipe arranged along a water supply path and communicating with the cooking space, and a pressure reducing evaporator, the pressure reducing evaporator is located on the water supply path, and the pressure reducing evaporator acts on the water flow in the water supply pipe to reduce the water pressure to evaporate water into low temperature steam.

[0007] In one embodiment, the pressure reducing evaporator comprises a heating element and a pressure reducing element located downstream of the heating element, the heating element acts on the water flow in the water supply pipe, and the pressure reducing element acts on the water flow in the water supply pipe to reduce the water pressure to form low temperature steam.

[0008] In one of the embodiments, the pressure-reducing evaporation component includes a pressure-reducing component and a heating component downstream of the pressure-reducing component, the pressure-reducing component acting on the water flow in the water supply pipe to reduce the water pressure to form low-pressure water or low-temperature steam, and the heating component acting on the low-pressure water in the water supply pipe to evaporate the low-pressure water into low-temperature steam.

[0009] In one of the embodiments, the water supply assembly further includes a control valve, the control valve being located on the water supply path, the control valve being located upstream of the pressure-reducing evaporation component, and the control valve acting on the water flow in the water supply pipe to control the flow rate of the water flow.

[0010] In one of the embodiments, the water supply assembly further includes a control valve, the control valve being located on the water supply path, the control valve being located downstream of the pressure-reducing evaporation component, and the control valve acting on the low-temperature steam in the water supply pipe to control the flow rate of the low-temperature steam.

[0011] In one of the embodiments, the control valve is an electronic expansion valve.

[0012] In one of the embodiments, the cooking device includes a flow monitoring component and a controller for controlling the control valve, the flow monitoring component being located on the water supply path, and the flow monitoring component being located downstream of the control valve and the pressure-reducing evaporation component to monitor the flow of the low-temperature steam, and the controller being configured to control the opening size of the control valve according to the flow monitored by the flow monitoring component.

[0013] In one of the embodiments, the cooking device further includes a protection box, the protection box including a housing enclosed to form a placement space, the heating component and the control valve both being located in the placement space, and the housing being provided with an inlet and an outlet in communication with the outside of the housing.

[0014] In one of the embodiments, the inner container is provided with a steam inlet, the water supply pipe is communicated with the steam inlet, the cooking space is provided with an open front end, the inner container includes a back side surface for defining the cooking space and facing the open front end, and the steam inlet is formed in the back side surface.

[0015] In one of the embodiments, the cooking device further includes a heating pipe, the heating pipe being connected to the inner container and located at the inner top end of the cooking space.

[0016] In the above scheme, by arranging the pressure reduction evaporation component in the water supply path, the pressure reduction evaporation component reduces the temperature required for evaporation by reducing the water pressure in the water supply pipe, thereby realizing the temperature condition of the temperature required for evaporation under lower than atmospheric pressure, so that the water supply assembly directly sprays low-temperature steam into the cooking space, and the low-temperature steam has a higher temperature under the action of the heating pipe in the cooking space, and the low-temperature steam quickly absorbs the temperature to become close to the original temperature of the cooking space. On the one hand, the low-temperature steam avoids affecting the temperature field in the cooking space, thereby avoiding affecting the cooking food, on the other hand, the low-temperature steam has a larger surface area, which is more easily evaporated, and only needs to be directly introduced into the cooking space to realize the heating pipe for heating the internal temperature of the cooking space, so that the heating disc and the steam generator for heating water to vaporize can be directly cancelled, which avoids the inconvenience of maintenance and repair caused by the complexity of the parts in the inner container, and avoids the problems of scale in the heating disc and steam hole blockage in the steam generator. BRIEF DESCRIPTION OF DRAWINGS

[0017] Figure 1 FIG. 1 is a structural schematic diagram of a cooking device in an embodiment of the present application.

[0018] Figure 2 FIG. 2 is a front view of the cooking device in an embodiment of the present application. Figure 1

[0019] Figure 3 FIG. 5 is a structural schematic diagram of a water supply assembly in an embodiment of the present application. Figure 1

[0020] BRIEF DESCRIPTION OF DRAWINGS:

[0021] 100, cooking device; 110, inner container; 111, cooking space; 1111, opening; 1112, steam inlet; 112, back side; 120, water supply assembly; 121, water supply pipe; 122, pressure reduction evaporation component; 1221, pressure reduction component; 1222, heating component; 123, control valve; 124, water tank; 125, protection box; 1251, shell; 1252, placement space; 1253, inlet; 1254, outlet; 130, heating pipe; 140, door body; 150, placement disc. DETAILED DESCRIPTION

[0022] In order to make the above-mentioned purposes, features and advantages of the present application more obvious and easy to understand, the specific embodiments of the present application will be described in detail below. In the following description, a large number of specific details are set forth in order to fully understand the present application. However, the present application can be implemented in many other ways different from those described herein, and those skilled in the art can make similar improvements without departing from the connotation of the present application, therefore the present application is not limited by the specific embodiments disclosed below.

[0023] ​​In the description of the present application, it should be understood that, if there are terms such as "center", "longitudinal", "transverse", "length", "width", "thickness", "upper", "lower", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc. appear, these terms indicate the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be understood as a limitation on the present application.

[0024] In addition, if the terms "first", "second" appear, these terms are only for the purpose of description, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Therefore, the features defined as "first", "second" can explicitly or implicitly include at least one of the features. In the description of the present application, if the term "multiple" appears, the meaning of "multiple" is at least two, such as two, three, etc., unless otherwise explicitly specified and limited.

[0025] In the present application, unless otherwise explicitly specified and limited, if the terms "mounting", "connecting", "connecting", "fixing" and the like appear, these terms should be broadly understood. For example, it can be fixedly connected, or it can be detachably connected, or it can be integrated; it can be mechanically connected, or it can be electrically connected; it can be directly connected, or it can be indirectly connected through an intermediate medium; it can be the internal communication of two elements or the interaction relationship between two elements, unless otherwise explicitly limited. For those skilled in the art, the specific meaning of the above terms in the present application can be understood according to the specific circumstances.

[0026] In the present application, unless otherwise explicitly specified and limited, if the first feature is described as "on" or "under" the second feature, etc., the meaning can be that the first and second features are in direct contact, or the first and second features are indirectly in contact through an intermediate medium. Moreover, the first feature "above", "above" and "above" of the second feature can be that the first feature is directly above or obliquely above the second feature, or only indicates that the horizontal height of the first feature is higher than that of the second feature. The first feature "below", "below" and "below" of the second feature can be that the first feature is directly below or obliquely below the second feature, or only indicates that the horizontal height of the first feature is less than that of the second feature.

[0027] It should be noted that if an element is referred to as being "fixed" or "set" on another element, it can be directly on the other element or there can be an intervening element. If an element is referred to as being "connected" to another element, it can be directly connected to the other element or there can be an intervening element. The terms "vertical", "horizontal", "upper", "lower", "left", "right", and similar terms as used herein are for purposes of illustration only and are not meant to be limiting.

[0028] Referring to Figure 1 , Figure 1 A structural schematic diagram of a cooking device 100 in an embodiment of the present application is shown. The cooking device 100 provided in an embodiment of the present application can be a steamer, a steam oven, etc. As shown in Figure 1 , the cooking device 100 includes an inner container 110 and a water supply assembly 120. The inner container 110 is provided with a cooking space 111 for placing and cooking food materials. As shown in Figure 1 , the cooking device 100 further includes a door body 140 covering the inner container 110. The cooking space 111 is provided with a front opening 1111. When the door body 140 covers the inner container 110, the door body 140 covers the opening 1111 to seal the cooking space 111.

[0029] In combination with Figure 2 , as shown, Figure 2 A front view of the cooking device 100 in an embodiment of the present application is shown. In an embodiment, the cooking device 100 further includes a heating pipe 130 connected to the inner container 110 and located at the inner top end of the cooking space 111 for increasing the temperature inside the cooking space 111 to achieve high-temperature cooking of food materials.

[0030] As shown in Figure 2 , the cooking device 100 further includes a placing plate 150 located inside the cooking space 111. The placing plate 150 is used to hold food materials. Conventionally, the placing plate is pullably connected to the inner wall surface of the inner container 110 to facilitate taking and placing food materials. As shown in Figure 2 , the heating pipe 130 is located above the placing plate to facilitate the heating pipe 130 to cook food materials located on the placing plate 150.

[0031] As shown in Figure 1 , the water supply assembly 120 includes a water supply pipe 121 arranged along a water supply path and communicating with the cooking space 111. The water supply assembly 120 further includes a water tank 124 for storing water. One end of the water supply pipe 121 communicates with the water tank 124, and the other end of the water supply pipe 121 communicates with the cooking space 111 to form the water supply path. The water supply assembly 120 further includes Figure 3The pressure-reducing evaporation component 122 is located on the water supply path and acts on the water flow in the water supply pipe 121 to reduce the water pressure to evaporate the water into low-temperature steam. As the pressure of the water decreases, the temperature required for the water to evaporate gradually decreases. When the pressure of the water decreases to a certain extent, even at room temperature (about 20-25 degrees Celsius), the water can become steam. It should be noted that low-temperature steam refers to steam that evaporates at a temperature required at atmospheric pressure. After the water flow is evaporated into low-temperature steam under the action of the pressure-reducing evaporation component 122, the low-temperature steam continues to flow in the water supply pipe 121 until it flows into the cooking space 111 to achieve direct spraying of low-temperature steam into the cooking space 111. The low-temperature steam in the cooking space 111 is heated by the heating pipe 130 to a higher temperature, and the low-temperature steam quickly absorbs the temperature to become steam similar to the original temperature of the cooking space 111 to avoid the low-temperature steam affecting the temperature field in the cooking space 111, thereby avoiding the low-temperature steam affecting the cooking of the food material.

[0032] As shown in the drawings, Figure 3 In one embodiment, the pressure-reducing evaporation component 122 includes a heating component 1222 and a pressure-reducing component 1221 located downstream of the heating component 1222. The heating component 1222 acts on the water flow in the water supply pipe 121 to increase the temperature of the water flow in the heating component 1222. At this time, the temperature of the heating component 1222 does not need to be raised to the temperature required for water to evaporate at atmospheric pressure. The pressure-reducing component 1221 acts on the water flow in the water supply pipe 121 to reduce the water pressure to form low-temperature steam. Since the temperature of the water flow has been increased at this time, the water flow with increased temperature will evaporate faster than the water flow at room temperature to form low-temperature steam when the pressure is reduced, thereby reducing the range of pressure values that the pressure-reducing component 1221 can reduce, and reducing the overall production cost of the cooking equipment 100. It should be noted that the structure shown is not a limitation of the actual structure, but only a position indication.

[0033] In other embodiments, the pressure reduction evaporation component 122 comprises a pressure reduction component 1221 and a heating component 1222 downstream of the pressure reduction component 1221, the pressure reduction component 1221 acts on the water flow in the water supply pipe 121 to reduce the water pressure to form low-pressure water or low-temperature steam, the low-pressure water refers to water and steam with a pressure lower than the water flow pressure under atmospheric pressure, the pressure reduction component 1221 reduces the water pressure to form low-pressure water by a pressure reduction value less than that of the low-temperature steam. The heating component 1222 acts on the low-pressure water in the water supply pipe 121 to evaporate the low-pressure water into low-temperature steam, if the pressure reduction component 1221 has reduced the water pressure of the water flow to room temperature to be evaporated into low-temperature steam, the heating component 1222 can be used to preheat the low-temperature steam, so that the low-temperature steam quickly warms up after entering the cooking space 111 to adapt to the temperature field in the cooking space 111. In actual use, in order to reduce the pressure reduction difficulty of the pressure reduction component 1221, the pressure reduction component 1221 can use a device to reduce the water pressure to low-pressure water, when the heating component 1222 acts on the low-pressure water, it can generate low-temperature steam without rising to the temperature required for evaporation under atmospheric pressure, and its steam generation efficiency is higher.

[0034] In one of the embodiments, the inner container 110 is provided with a steam inlet 1112, and the water supply pipe 121 is communicated with the steam inlet 1112, so that the low-temperature steam in the water supply pipe 121 can enter the cooking space 111 through the steam inlet 1112.

[0035] In one of the embodiments, the inner container 110 comprises a back side 112 for defining the cooking space 111 and facing the opening 1111, it can be understood that the inner container 110 also comprises a top side, a bottom side and left and right side, the steam inlet 1112 is arranged on the back side 112, so that after the low-temperature steam is heated and vaporized into steam, it can be accelerated to diffuse in the cooking space 111 by using the air power of the fan located at the back side of the cooking space 111.

[0036] In one of the embodiments, the steam inlet 1112 is located at the bottom end of any side edge of the back side 112, as shown in Figure 2 The steam inlet 1112 is located below the placement plate 150 to avoid the low-temperature steam directly spraying to the food materials and affecting the steaming uniformity of the food materials. As shown in Figure 2 The steam inlet 1112 is located at the bottom end of the right side edge of the back side 112, in other embodiments, the steam inlet 1112 can also be located at the bottom end of the left side edge of the back side 112.

[0037] As shown in Figure 3As shown, in one embodiment, the water supply assembly 120 further comprises a control valve 123, which is located on the water supply path, upstream of the pressure-reducing evaporator 122, and acts on the water flow in the water supply pipe 121 to control the flow rate of the water flow, and through the control of the flow rate of the water flow by the control valve 123, the flow rate of the low-temperature steam entering the cooking space 111 is controlled, and the water flow into the pressure-reducing evaporator 122 is controlled by the control valve 123, and the amount of low-temperature steam required by the pressure-reducing evaporator 122 per unit time and the evaporation effect are controlled.

[0038] As shown, Figure 3 As shown, in one embodiment, the water supply assembly 120 further comprises a control valve 123, which is located on the water supply path, upstream of the pressure-reducing evaporator 122, and acts on the water flow in the water supply pipe 121 to control the flow rate of the water flow, and through the control of the flow rate of the water flow by the control valve 123, the flow rate of the low-temperature steam entering the cooking space 111 is controlled, and the water flow into the pressure-reducing evaporator 122 is controlled by the control valve 123, and the amount of low-temperature steam required by the pressure-reducing evaporator 122 per unit time and the evaporation effect are controlled.

[0039] In one embodiment, the control valve 123 is an electronic expansion valve, which is a throttling element that mainly controls the conversion process of liquid from high-pressure liquid state to low-pressure gas state. In the cycle, the expansion valve throttles the high-pressure liquid to a low-pressure state to achieve the evaporation of the liquid. The electronic expansion valve can adjust the flow of the liquid according to the preset program. Therefore, in this embodiment, the control valve 123 is connected to the pressure-reducing evaporator 122 and acts on the conversion process from high-pressure liquid state to low-pressure gas state in the pressure-reducing evaporator 122.

[0040] In one embodiment, the cooking device 100 comprises a flow monitoring device and a controller for controlling the control valve 123, the flow monitoring device is located on the water supply path, and the flow monitoring device is located downstream of the control valve 123 and the pressure-reducing evaporator 122 to monitor the flow of the low-temperature steam, and the controller is configured to control the opening size of the control valve 123 according to the flow monitored by the flow monitoring device, so as to adjust the opening size of the control valve 123 by adjusting the amount of low-temperature steam entering the cooking space 111, and thereby adjusting the amount of low-temperature steam entering the cooking space 111. In some embodiments, a plurality of menus suitable for different cooking materials can be preset before the cooking device 100 is shipped, each preset menu corresponds to a corresponding low-temperature steam flow, and during use, the preset menu is selected to directly adjust the preset low-temperature steam flow, so as to more conveniently adjust the temperature and humidity of cooking.

[0041] As shown, Figure 1 and Figure 3As shown, in one of the embodiments, the cooking device 100 further comprises a protection box 125, the protection box 125 comprising a shell 1251 enclosing to form a placing space 1252, the heating element 1222 in the pressure-reducing evaporation element 122 and the control valve 123 are located in the placing space 1252, the shell 1251 is used to protect the heating element 1222 and the control valve 123 from being impacted and the like. The shell 1251 is provided with an inlet 1253 and an outlet 1254 for communicating outside the shell 1251, so that the water flow can flow in the shell 1251. In the present embodiment, the inlet 1253 and the outlet 1254 are used for the water supply pipe 121 to pass through to connect the control valve 123, and in other embodiments, the inlet 1253 and the outlet 1254 can also be connected to the water supply pipe 121, at this time, the inlet 1253 and the outlet 1254 are additionally provided with a pipeline connected to the control valve 123.

[0042] In the present embodiment, the number of protection boxes 125 is 2, the two protection boxes 125 are communicated and the control valve 123 and the heating element 1222 are located in the two protection boxes 125 respectively, so as to avoid the temperature near the heating element 1222 from rising to interfere with the normal use of the control valve 123.

[0043] In the above scheme, by arranging the pressure-reducing evaporation element 122 in the water supply path, the pressure-reducing evaporation element 122 reduces the temperature required for evaporation by reducing the water pressure in the water supply pipe 121, thereby realizing the evaporation of water into low-temperature steam under the temperature condition of the temperature required for evaporation under lower than atmospheric pressure. The low-temperature steam is directly sprayed into the cooking space 111 by the water supply assembly 120, and the low-temperature steam has a higher temperature in the cooking space 111 under the action of the heating pipe 130. The low-temperature steam quickly absorbs the temperature to become close to the original temperature of the cooking space 111, on the one hand, avoiding the influence of the low-temperature steam on the temperature field in the cooking space 111, thereby avoiding the influence of the low-temperature steam on the cooking food material, on the other hand, the low-temperature steam has a larger surface area, which is more easily evaporated. Only the low-temperature steam is directly introduced into the cooking space 111 to be directly realized by the heating pipe 130 of the cooking device 100 for heating the internal temperature of the cooking space 111, the heating disc and the steam generator for heating water to vaporize water can be directly cancelled out. Both the inconvenience caused by the complexity of the inner container 110 parts for maintenance and repair, and the problem of scale blocking the steam hole of the steam generator due to the scale of the heating disc are avoided.

[0044] The technical features of the above-described embodiments can be combined arbitrarily. In order to make the description simple, all possible combinations of the technical features in the above-described embodiments are not described, however, as long as the combinations of the technical features do not exist contradictory, they should be considered as the scope of the present disclosure.

[0045] The above embodiments only express several implementation ways of the present application, and the description is relatively specific and detailed, but it should not be understood as a limitation to the patent scope of the application. It should be pointed out that for ordinary skilled persons in the art, several modifications and improvements can be made without departing from the concept of the present application, which all belong to the protection scope of the present application. Therefore, the protection scope of the patent of the present application should be subject to the appended claims.

Claims

1. A cooking apparatus, characterized by, The cooking device comprises: a liner defining a cooking space; and a water supply assembly comprising a water supply pipe arranged along a water supply path and communicating with the cooking space, and further comprising a pressure-reducing evaporation component, the pressure-reducing evaporation component being arranged on the water supply path and acting on water flow in the water supply pipe to reduce water pressure to evaporate water into low-temperature steam.

2. The cooking apparatus according to claim 1, characterized in that, The pressure-reducing evaporation component comprises a heating component acting on water flow in the water supply pipe and a pressure-reducing component acting on water flow in the water supply pipe to reduce water pressure to form low-temperature steam.

3. The cooking apparatus according to claim 1, wherein The pressure-reducing evaporation component comprises a pressure-reducing component acting on water flow in the water supply pipe to reduce water pressure to form low-pressure water or low-temperature steam, and a heating component acting on the low-pressure water in the water supply pipe to evaporate the low-pressure water into low-temperature steam.

4. The cooking apparatus according to claim 2, wherein The water supply assembly further comprises a control valve arranged on the water supply path, the control valve being arranged upstream of the pressure-reducing evaporation component and acting on water flow in the water supply pipe to control flow rate of water flow.

5. The cooking apparatus according to claim 2, wherein The water supply assembly further comprises a control valve arranged on the water supply path, the control valve being arranged downstream of the pressure-reducing evaporation component and acting on low-temperature steam in the water supply pipe to control flow rate of low-temperature steam.

6. The cooking apparatus according to claim 4 or 5, characterized in that, The control valve is an electronic expansion valve.

7. The cooking apparatus according to claim 6, characterized in that, The cooking device further comprises a flow monitoring component arranged on the water supply path and downstream of the control valve and the pressure-reducing evaporation component to monitor flow of low-temperature steam, and a controller configured to control opening size of the control valve according to flow monitored by the flow monitoring component.

8. The cooking apparatus according to claim 4 or 5, characterized in that, The cooking device further comprises a protection box comprising a housing enclosing to define a placement space, the heating component and the control valve being arranged in the placement space, the housing defining an inlet and an outlet communicating with outside of the housing.

9. The cooking apparatus according to claim 1, wherein, The liner defines an inlet, the water supply pipe communicating with the inlet, the cooking space being open at a front end, the liner comprising a back surface defining the cooking space and facing the open end, the inlet being defined in the back surface.

10. The cooking apparatus according to claim 9, wherein The cooking device further comprises a heating pipe connected to the liner and arranged at a top end inside the cooking space.

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