Cooking equipment
By using atomizing nozzles and a fan system in the oven to atomize water into fine droplets and then heat it, the problem of limescale formation is solved, resulting in better humidified baking effects and equipment maintenance, thus extending equipment life and food quality.
Patent Information
- Application Number
- CN202423188362.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-23
- Publication Date
- 2025-12-26
- Estimated Expiration
- 2034-12-23
AI Technical Summary
Existing ovens are prone to limescale buildup during humidified baking, leading to equipment corrosion, reduced cleanliness, and uneven food cooking, thus affecting equipment lifespan and user experience.
The system uses atomizing nozzles to atomize water into fine droplets and spray them out of the cooking cavity. Combined with a fan driving the water mist flow and heating elements, the rapid evaporation of the water mist reduces mineral deposition and prevents scale formation.
It effectively prevents scale formation, improves equipment cleanliness and food cooking uniformity, extends equipment life, and enhances user experience.
Smart Images
Figure CN223715580U_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of electrical appliances, in particular to a cooking device. BACKGROUND
[0002] At present, cooking devices such as ovens have become indispensable devices in the kitchen. The oven not only can provide basic baking functions, but also can realize more rich cooking effects of food through humid baking technology.
[0003] However, the humid baking technology generally adopts the method of directly injecting water into the oven to increase the environmental humidity during cooking. Although this method is simple to operate, long-term practice shows that the evaporation and condensation of water can cause scale to form on the surface of the inner liner of the oven. The accumulation of scale not only affects the cleanliness and appearance of the device, but also the mineral components contained in the scale can cause corrosion to the metal inner liner of the oven, thereby shortening the service life of the device and posing a potential threat to the health and safety of food. In addition, the formation of scale can also cause uneven heating inside the oven, thereby affecting the quality of food cooking. Under the combined action of high temperature and humidity, the corrosion of scale to metal materials is particularly significant, which not only increases the maintenance cost of the device, but also adversely affects the operation experience of the user. SUMMARY
[0004] Therefore, it is necessary to provide a cooking device aiming at the problem that scale is easily formed in the humid baking of the existing cooking device such as oven.
[0005] A cooking device, comprising an inner liner and a humidifying assembly. The inner liner is provided with a cooking cavity; the humidifying assembly comprises an atomizing nozzle connected to the inner liner, and the atomizing nozzle is arranged towards the inside of the cooking cavity and sprays water mist.
[0006] In one of the embodiments, the cooking device comprises a fan for driving water mist to flow in the cooking cavity, and the fan and the atomizing nozzle are connected to the same end surface of the inner liner.
[0007] In one of the embodiments, the inner liner is provided with an exchange cavity communicating with the cooking cavity, and the fan is located in the exchange cavity and arranged towards the direction of the cooking cavity to drive water mist to blow towards the cooking cavity.
[0008] In one of the embodiments, the atomizing nozzle is located at the back side of the fan.
[0009] In one of the embodiments, the cooking device further comprises a heating member located in the exchange cavity for heating the airflow and water mist in the exchange cavity.
[0010] In one of the embodiments, the atomizing nozzle is provided with a water outlet and an atomizing channel communicated with the water outlet, the atomizing channel is tapered from a hole diameter far away from the water outlet to a hole diameter close to the water outlet to atomize.
[0011] In one of the embodiments, the atomizing nozzle is upwardly inclined.
[0012] In one of the embodiments, the humidifying assembly further comprises a water tank and a water pipe connected to the water tank, the water pipe is connected to the atomizing nozzle to supply water to the atomizing nozzle.
[0013] In one of the embodiments, the water tank is located at the top of the inner container.
[0014] In one of the embodiments, the humidifying assembly further comprises a pressurizing pump connected to the water pipe, the pressurizing pump is used to pressurize the water flow in the water pipe.
[0015] The cooking device provided in the above scheme, by setting the atomizing nozzle connected to the inner container, and spraying water mist towards the inside of the cooking cavity through the atomizing nozzle, to utilize the characteristics that water mist can become water vapor faster than water flow, to obtain better humidifying roasting effect, also utilize the characteristics that water mist is composed of tiny droplets and has a large surface area, combined with the characteristics that water mist flows at high speed and has large surface tension and is not easy to adhere, and the water mist quickly evaporates into water vapor also reduces the concentration of minerals in water, thereby avoiding the deposition and crystallization of dissolved minerals in water on the surface of the inner container, to prevent the problem of scale formation during humidifying roasting. BRIEF DESCRIPTION OF DRAWINGS
[0016] Figure 1 It is a structural schematic view of the cooking device in an embodiment of the present application.
[0017] Figure 2 It is a rear view of the cooking device in an embodiment of the present application. Figure 1
[0018] It is a structural schematic view of the atomizing nozzle in an embodiment of the present application. Figure 3 Figure 2 It is an A-A sectional view schematic view in an embodiment of the present application.
[0019] Figure 4 It is an enlarged view of A in an embodiment of the present application. Figure 3
[0020] It is a structural schematic view of the atomizing nozzle in an embodiment of the present application. Figure 5 Figure 4
[0021] REFERENCE SIGNS:
[0022] 100, cooking device; 110, inner container; 111, cooking cavity; 112, exchange cavity; 113, baffle; 120, humidifying assembly; 121, atomizing nozzle; 1211, water outlet; 1212, atomizing channel; 122, water tank; 123, water pipe; 124, pressurizing pump; 130, fan. DETAILED DESCRIPTION
[0023] In order to make the above objectives, features and advantages of the present application more clear and easy to understand, the specific embodiments of the present application will be described in detail below with reference to the accompanying drawings. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application. However, the present application can be practiced in a variety of ways other than those described herein without departing from the spirit of the present application, and it will be apparent to those skilled in the art that similar modifications of structure, materials, or use can be made without departing from the scope of the present application. Therefore, the specific embodiments disclosed below are not intended to limit the scope of the present application, but to explain the present application.
[0024] In the description of the present application, it should be understood that, if these terms "center", "longitudinal", "transverse", "length", "width", "thickness", "upper", "lower", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like appear, these terms indicate the orientation or positional relationship based on the orientation or positional relationship shown in the drawings, and are only for the purpose of facilitating the description of the present application and simplifying the description, and therefore cannot be understood as indicating or implying 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 limiting the present application.
[0025] In addition, if these 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 limited by "first", "second" can explicitly or implicitly include at least one of the features. In the description of the present application, if the term "a plurality of" appears, the meaning of "a plurality of" is at least two, such as two, three, etc., unless otherwise specifically limited.
[0026] In the present application, unless otherwise specifically defined 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 specifically 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.
[0027] In the present application, unless specifically defined and limited otherwise, if there is a description of a first feature "on" or "under" a second feature, it can mean 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 "over", "above" and "on top of" the second feature can mean that the first feature is directly above or obliquely above the second feature, or only means that the first feature is horizontally higher than the second feature. The first feature "under", "below" and "underneath" the second feature can mean that the first feature is directly below or obliquely below the second feature, or only means that the first feature is horizontally lower than the second feature.
[0028] It should be noted that if an element is referred to as being "fixed to" or "set to" another element, it can be directly on the other element or there can be an intermediate element. If an element is considered to be "connected" to another element, it can be directly connected to the other element or there can be an intermediate element. If present, the terms "vertical", "horizontal", "up", "down", "left", "right" and similar expressions used in the present application are only for illustrative purposes and do not mean the only implementation.
[0029] 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 by an embodiment of the present application can be any existing cooking appliance with baking function, such as an oven, a steam oven, etc.
[0030] As shown in Figure 1 , the cooking device 100 includes an inner container 110 and a humidifying assembly 120. The inner container 110 is provided with a cooking cavity 111 for placing and cooking food materials. Conventionally, the cooking device 100 further includes a door body (not shown) covering the inner container 110, and the cooking device 100 cooks the food materials in the cooking cavity 111 when the door body covers and seals the cooking cavity 111. In combination Figure 2 and Figure 3 , Figure 2 A rear view schematic diagram of the cooking device 100 in an embodiment of the present application is shown, Figure 3 for Figure 2 A-A cross-sectional view of the cooking device 100 in an embodiment of the present application is shown, the humidifying assembly 120 includes an atomizing nozzle 121, which can convert liquid into mist or droplets, and sprays the liquid in the form of fine particles to form an atomizing effect.
[0031] Referring to Figure 4 and Figure 5In one embodiment, the atomizing nozzle 121 is provided with a water outlet 1211 and an atomizing channel 1212 connected to the water outlet 1211, the atomizing channel 1212 is tapered from a larger aperture away from the water outlet 1211 to a smaller aperture close to the water outlet 1211 to atomize the water flow. Due to the tapering of the atomizing channel 1212, the cross-sectional area of the atomizing channel 1212 changes, causing the pressure and velocity of the water flow to increase as it flows through the atomizing channel 1212. When the water flow passes through the atomizing channel 1212 at high pressure and velocity, it breaks into fine droplets, creating an atomizing effect. In other embodiments, the atomizing nozzle 121 can also be a rotating atomizing nozzle 121, a medium atomizing nozzle 121, an ultrasonic atomizing nozzle 121, etc.
[0032] As shown in Figure 3 and Figure 4 , the atomizing nozzle 121 is connected to the inner container 110 and is arranged towards and sprays water mist into the cooking cavity 111 to achieve humid baking. The water mist can turn into water vapor faster than the water flow, thereby achieving better humid baking effect.
[0033] It can be understood that the formation of scale is mainly due to the crystallization and deposition of dissolved minerals (such as calcium and magnesium) in water under certain conditions. Due to the relatively static or slow flow characteristics of the water flow, the minerals have more time and opportunity to deposit and crystallize on the surface of the pipe or container, especially at higher temperatures, the dissolved minerals are more likely to reach saturation and precipitate. In contrast, water mist is composed of fine droplets with a large surface area, which makes them more likely to come into contact with air and quickly lose heat, thereby reducing the temperature conditions for mineral crystallization. At the same time, the rapid evaporation of water mist reduces the concentration of minerals in water, reducing the possibility of deposition. In addition, the droplets of water mist are less likely to adhere to the surface due to high-speed flow and surface tension, further reducing the opportunity for scale formation. Therefore, water mist is less likely to form scale than water flow. In this embodiment, by directly spraying water mist into the cooking cavity 111, the problem of scale formation during humid baking is prevented.
[0034] As shown in Figure 3 , in one embodiment, the cooking device 100 includes a fan 130 for driving the water mist to flow in the cooking cavity 111, the fan 130 and the atomizing nozzle 121 are connected to the same end surface of the inner container 110, for driving the water mist formed by the atomizing nozzle 121 to flow and diffuse in the cooking cavity 111.
[0035] As shown in Figure 3As shown, in one of the embodiments, the inner container 110 is provided with an exchange chamber 112 which is in communication with the cooking chamber 111, and the fan 130 is located in the exchange chamber 112 and is arranged towards the direction where the cooking chamber 111 is located, so as to drive the water mist to blow towards the cooking chamber 111, so that the water mist formed by the atomizing nozzle 121 flows and diffuses in the cooking chamber 111.
[0036] As shown in the drawings, Figure 1 and Figure 3 The inner container 110 includes a baffle 113 which separates the cooking chamber 111 and the exchange chamber 112, and the baffle 113 is provided with an air outlet and an air return port, so as to connect the cooking chamber 111 and the exchange chamber 112, and realize the flow of air and water mist in the cooking chamber 111 and the exchange chamber 112.
[0037] In the present embodiment, the cooking device 100 is provided with a heating element (not shown) for heating, which is located inside the exchange chamber 112 and is used for heating the airflow and water mist inside the exchange chamber 112. The heated airflow in the exchange chamber 112 exchanges with the airflow in the cooking chamber 111 by the rotation of the fan 130, so as to realize the flow of air in the cooking chamber 111. The water mist sprayed by the atomizing nozzle 121 is heated by the heating element in the exchange chamber 112 and then flows into the cooking chamber 111 with the airflow, so as to avoid the low temperature of the water mist affecting the temperature field inside the cooking chamber 111. Optionally, the heating element can be an electric heating tube.
[0038] As shown in the drawings, Figure 4 In one of the embodiments, the atomizing nozzle 121 is located at the back side of the fan 130, so that the water mist sprayed by the atomizing nozzle 121 can be sprayed towards the fan 130, and the water mist is diffused in the air by the rotation of the fan 130. Preferably, the atomizing nozzle 121 is located at the back side of the fan blade, and when the fan 130 is turned on and the fan blade rotates, the water mist is diffused in the air along the rotation path of the fan blade by the rotation of the fan blade, so as to be uniformly mixed with the airflow in the exchange chamber 112 or the cooking chamber 111.
[0039] In one of the embodiments, the water outlet 1211 is in the structure of a long straight hole, as shown in the drawings, Figure 5 The water outlet 1211 is in the structure of a "-" shape, and correspondingly, the atomizing channel 1212 is in the structure of a polygon with a height tapering. In other embodiments, the water outlet 1211 can also be in the structure of a round hole, a polygonal hole, etc.
[0040] As shown in the drawings, Figure 4 In one of the embodiments, the atomizing nozzle 121 is arranged to be inclined upwards, so that the water mist sprayed by the atomizing nozzle 121 can be sprayed upwards, avoiding the water mist descending under the action of its own gravity and only spreading in the lower part of the cooking chamber 111, which causes uneven baking, so that the water mist can be uniformly diffused in the upper and lower parts of the cooking chamber 111, thereby ensuring uniform baking.
[0041] As shown in Figure 1 and Figure 2 In one embodiment, the humidifying assembly 120 further comprises a water tank 122 and a water pipe 123 connected to the water tank 122, and the water pipe 123 is connected to the atomizing nozzle 121 to supply water to the atomizing nozzle 121.
[0042] As shown in Figure 1 In one embodiment, the water tank 122 is located at the top of the inner container 110 to avoid the water tank 122 being affected by the high temperature in the cooking cavity 111. In other embodiments, the water tank 122 can also be located at any side or the bottom of the inner container 110.
[0043] As shown in Figure 1 and Figure 2 In one embodiment, the humidifying assembly 120 further comprises a pressurizing pump 124 connected to the water pipe 123, and the pressurizing pump 124 is used to pressurize the water flow in the water pipe 123 to make the water flow into the atomizing channel 1212 a high-pressure water flow, which has a better atomizing effect when flowing through the atomizing channel 1212. It can be understood that the pressure of the pressurizing pump 124 pressurizing the water flow can be calculated or adjusted according to the atomizing effect of the atomizing channel 1212 itself.
[0044] The cooking device 100 provided in the above scheme, by setting the atomizing nozzle 121 connected to the inner container 110, and spraying water mist into the cooking cavity 111 through the atomizing nozzle 121, to utilize the characteristics that water mist can become water vapor faster than water flow, to obtain better humidifying roasting effect, and also utilize the characteristics that water mist is composed of small droplets and has a large surface area, combined with the characteristics of high-speed flow of water mist and large surface tension and not easy to adhere, and the rapid evaporation of water mist into water vapor also reduces the concentration of minerals in water, thereby avoiding the deposition and crystallization of dissolved minerals in water on the surface of the inner container 110, thereby preventing the problem of scale formation during humidifying roasting.
[0045] 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 contradictory, they should be considered as the scope of the description.
[0046] The above-described embodiments only express several implementation manners of the present application, and the description is more specific and detailed, but it should not be understood as a limitation on the patent scope of the application. It should be noted that for ordinary skilled persons in the art, without departing from the concept of the present application, a number of modifications and improvements can be made, which are within the scope of the present application. Therefore, the patent protection scope of the present application should be subject to the appended claims.
Claims
1. A cooking apparatus, characterized by, The cooking device comprises: a liner provided with a cooking cavity; a humidifying assembly comprising an atomizing nozzle, the atomizing nozzle being connected to the liner and being arranged towards the inside of the cooking cavity and spraying water mist.
2. The cooking apparatus according to claim 1, characterized in that, The cooking device comprises a fan for driving water mist to flow in the cooking cavity, the fan and the atomizing nozzle being connected to the same end surface of the liner.
3. The cooking apparatus according to claim 2, characterized in that, The liner is provided with an exchange cavity communicating with the cooking cavity, the fan being arranged in the exchange cavity and towards the direction of the cooking cavity to drive water mist to blow towards the cooking cavity.
4. The cooking apparatus according to claim 2, wherein The atomizing nozzle is arranged at the back side of the fan.
5. The cooking apparatus according to claim 3, wherein The cooking device further comprises a heating member arranged in the exchange cavity for heating air flow and water mist in the exchange cavity.
6. The cooking apparatus according to claim 1, wherein The atomizing nozzle is provided with a water outlet and an atomizing channel communicating with the water outlet, the atomizing channel being tapered from far away from the water outlet to close to the water outlet to atomize.
7. The cooking apparatus according to claim 1, wherein The atomizing nozzle is arranged upwardly inclined.
8. The cooking apparatus according to claim 1, wherein The humidifying assembly further comprises a water tank and a water pipe connected to the water tank, the water pipe being connected to the atomizing nozzle to supply water to the atomizing nozzle.
9. The cooking apparatus according to claim 8, characterized in that, The water tank is arranged at the top of the liner.
10. The cooking apparatus according to claim 8, wherein The humidifying assembly further comprises a pressurizing pump connected to the water pipe, the pressurizing pump being used to pressurize water flow in the water pipe.