Heating assembly for cooking food materials and cooking device with same

Abstract

The utility model provides a heating assembly for cooking food materials and a cooking device with the heating assembly. The heating assembly for cooking the food materials comprises a cooking piece, a heat transfer piece and a heating piece. At least part of the cooking piece forms a cooking space, the cooking piece is made of a first metal material, and the first metal material at least comprises at least one of stainless steel, iron and titanium; the heat transfer part is connected with the cooking part and is made of a second metal material, and the second metal material at least comprises aluminum; the heating piece is connected with at least one of the cooking piece and the heat transfer piece. The problem that in the prior art, due to the fact that a heating baking tray makes direct contact with a heating piece, overheating or uneven heat distribution is generated is solved.

Description

TECHNICAL FIELD

[0001] The utility model relates to the technical field of heating device, specifically, relate to a kind of heating assembly for food cooking and the cooking device with it. BACKGROUND

[0002] Early cooking utensils (such as electric frying pan, electric chafing dish and pancake pan, etc.) are mostly used simple resistance heating method, but this method has low heating efficiency, and the temperature control is not accurate, which can easily cause uneven cooking of food. In recent years, heating pipe has been widely used, which can more evenly heat the cooking area and improve the heating efficiency and cooking quality by installing heating pipe at the bottom or side of the cooking plate. However, the connection method of heating pipe and plate body and the layout form of heating pipe become the key factors affecting the performance of the equipment.

[0003] However, there are still some problems in the prior art. The heat generated by the heating pipe cannot be efficiently and uniformly transferred to the cooking plate, and the heating efficiency is low. The temperature control and adjustment accuracy of the heating appliance is too low, and the temperature cannot be accurately adjusted in time according to the needs. No corresponding heat insulation equipment is provided in the heating appliance, and heatproof gloves need to be used during the heating process to prevent the operator from being scalded.

[0004] At present, there is no effective solution to the above problems. UTILITY MODEL CONTENTS

[0005] The main purpose of the utility model is to provide a heating assembly for food cooking and a cooking device with the same, to solve the problem of overheating or uneven heat distribution of the existing heating oven due to direct contact with the heating element.

[0006] In order to achieve the above purpose, according to one aspect of the utility model, a heating assembly for food cooking is provided, which comprises: a cooking element, at least part of the cooking element forms a cooking space, the cooking element is made of a first metal material, the first metal material at least includes at least one of stainless steel, iron and titanium; a heat transfer element, the heat transfer element is connected with the cooking element, the heat transfer element is made of a second metal material, the second metal material at least includes aluminum; a heating element, the heating element is connected with at least one of the cooking element and the heat transfer element.

[0007] Further, the heat transfer element is arranged between the cooking element and the heating element, and the heating element is connected with the side of the heat transfer element away from the cooking element.

[0008] Further, the heat transfer element is detachably connected with the cooking element.

[0009] Further, the heat transfer element and the cooking element are fixedly connected by welding process, or the heat transfer element and the cooking element are integrally formed.

[0010] Further, the cooking piece is one of a baking tray, a frying pan, a pot, and a steaming tray.

[0011] Further, the bottom wall of the cooking piece is configured to be surface-adapted to the heat transfer piece, such that at least part of the cooking piece is surface-adapted to at least part of the heat transfer piece.

[0012] Further, the heat transfer piece is of a plate-like structure, the thickness of the heat transfer piece is H, wherein mm >= H >=.mm, and / or the thickness of the bottom wall of the cooking piece is H1, wherein 20mm >= H1 >= 0.1mm, and / or the thickness of the bottom wall of the cooking piece is H2, wherein 10mm >= H2 >= 0.1mm.

[0013] Further, the ratio of the projection of the heat transfer piece along the vertical direction to the projection of the bottom wall of the cooking piece along the vertical direction is S, wherein 1 >= S >= 0.5.

[0014] According to another aspect of the present application, a cooking device is provided, comprising a housing and at least one heating assembly, the heating assembly is any one of the above heating assemblies, the heating assembly is connected with the housing, and the cooking piece is detachably connected with the housing, wherein the cooking device is one of a frying and baking machine, an electric baking pan, an electric chafing dish, and an electric frying pan.

[0015] Further, the heating assembly is two, the housing comprises two sub-housings, two heating assemblies, and the two sub-housings are correspondingly arranged with the two heating assemblies, and each heating assembly is connected with the corresponding sub-housing.

[0016] By using the cooking piece made of different first metal materials, these materials not only have high temperature resistance, oxidation resistance, but also have good mechanical strength and corrosion resistance, which are suitable for long-term high temperature cooking environment, and the durability and safety of the cooking piece are ensured. The heat transfer piece selects aluminum as the second metal material, which can quickly and uniformly transfer heat, improve the cooking efficiency and the uniformity of the heating of food materials. The heating piece is connected with at least one of the cooking piece and the heat transfer piece, forming an efficient heat conduction path, which ensures that the heat can be quickly and uniformly distributed to the cooking space. This combined design not only improves the heating performance of the cooking appliance, but also enhances its service life, providing users with a safer, healthier and more efficient cooking experience. The application solves the problem of overheating or uneven heat distribution of the existing heating baking tray due to direct contact with the heating piece. BRIEF DESCRIPTION OF DRAWINGS

[0017] The accompanying drawings, which form a part of this application, are intended to provide further understanding of the present application and are incorporated herein in conjunction with the description. The schematic embodiments of the present application and their descriptions are used to explain the present application, and do not constitute an improper limitation on the present application. In the drawings:

[0018] Figure 1A structural schematic view of a first embodiment of the heating assembly for cooking food materials according to the present application is shown.

[0019] Figure 2 A structural schematic view of a second embodiment of the heating assembly for cooking food materials according to the present application is shown.

[0020] Figure 3 A structural schematic view of a third embodiment of the heating assembly for cooking food materials according to the present application is shown.

[0021] Figure 4 A structural schematic view of a fourth embodiment of the heating assembly for cooking food materials according to the present application is shown.

[0022] Figure 5 A structural schematic view of a fifth embodiment of the heating assembly for cooking food materials according to the present application is shown.

[0023] Among them, the above-mentioned drawings include the following reference signs:

[0024] 1, cooking piece;

[0025] 2, heat transfer piece;

[0026] 3, heating piece;

[0027] 4, shell;

[0028] 5, heat shield. DETAILED DESCRIPTION

[0029] It should be noted that the embodiments in the present application and the features in the embodiments can be combined with each other without conflict. The present application will be described in detail below with reference to the accompanying drawings and in combination with the embodiments.

[0030] It should be noted that the terms used herein are only for describing specific embodiments, and are not intended to limit the exemplary embodiments according to the present application. As used herein, unless the context clearly indicates otherwise, the singular form is intended to include the plural form, and furthermore, it should be understood that when the terms "comprise" and / or "include" are used in the specification, it means that there is a feature, step, operation, device, component and / or combination thereof.

[0031] It is to be understood that the terms "first", "second", and the like, used in the description and the claims of the present application as well as above-mentioned drawings of the application, are used to distinguish similar objects and are not necessarily used to describe a specific sequential or chronological order. It is to be understood that the terms so used are interchangeable under appropriate circumstances such that the embodiments of the application described herein are capable of accomplishing the same objectives stated above independently of the specific sequential or chronological order described herein. Moreover, the terms "comprise", "have" and any variations thereof are intended to cover a non-exclusive inclusion, such that processes, methods, articles, or apparatuses comprising a list of steps or units are not necessarily limited to those steps or units expressly identified and can include other steps or units not expressly identified. It is to be understood that the terminology used herein is for the purpose of describing the embodiments of the application and is not intended to be limiting.

[0032] Now, exemplary embodiments according to the present application will be described in more detail with reference to the accompanying drawings. However, these exemplary embodiments can be implemented in various different forms and should not be construed as limited to the embodiments set forth herein. It is to be understood that the embodiments are provided so that the present disclosure will be thorough and complete, and will fully convey the concept of the exemplary embodiments to those skilled in the art, and in the drawings, the thicknesses of layers and regions are exaggerated for clarity, and the same reference numerals are used throughout the drawings and thus repeated descriptions are omitted.

[0033] In conjunction with Figures 1 to 5 As shown, according to specific embodiments of the present application, a heating assembly for cooking food is provided.

[0034] Specifically, the heating assembly for cooking food includes a cooking member 1, a heat transfer member 2, and a heating member 3. At least part of the cooking member 1 forms a cooking space, the cooking member 1 is made of a first metal material, the first metal material at least includes at least one of stainless steel, iron, and titanium; the heat transfer member 2 is connected with the cooking member 1, the heat transfer member 2 is made of a second metal material, the second metal material at least includes aluminum; the heating member 3 is connected with at least one of the cooking member 1 and the heat transfer member 2.

[0035] The technical scheme of the utility model, through using the cooking piece 1 made of different first metal materials, these materials are not only high temperature resistant, oxidation resistant, but also have good mechanical strength and corrosion resistance, suitable for long-term high temperature cooking environment, ensuring the durability and safety of the cooking piece 1.The heat transfer piece 2 selects aluminum as the second metal material, which can quickly and uniformly transfer heat, improving the cooking efficiency and the uniformity of food heating.The heating piece 3 is connected with at least one of the cooking piece 1 and the heat transfer piece 2, forming an efficient heat conduction path, ensuring that heat can be quickly and uniformly distributed to the cooking space.This combination design not only improves the heating performance of the cooking appliance, but also enhances its service life, providing users with a safer, healthier and more efficient cooking experience.The application solves the problem of overheating or uneven heat distribution of the existing heating baking tray due to direct contact with the heating piece.

[0036] Specifically, as shown in Figure 2 The heat transfer piece 2 is arranged between the cooking piece 1 and the heating piece 3, and the heating piece 3 is connected with the side of the heat transfer piece 2 away from the cooking piece 1.This structural layout allows the heat generated by the heating piece 3 to be uniformly distributed through the heat transfer piece 2 first, and then transferred to the cooking piece 1, effectively preventing local overheating, improving the heating efficiency and durability of the cooking appliance, and enhancing the uniformity and taste of food cooking.

[0037] Optionally, the heating piece 3 can be an electric heating pipe or other forms of heating elements, and its power and shape can be adjusted according to the size of the cooking piece 1 and the cooking requirements.

[0038] As shown in Figure 4 In one specific embodiment, the heating piece 3 is two heating pipes, which are wrapped around the side of the heat transfer piece 2 away from the cooking piece 1, and are arranged in a spaced manner, covering most of the bottom area of the heat transfer piece 2, ensuring that enough heat can be generated to heat the cooking piece 1.The two heating pipes are fixedly connected with the heat transfer piece 2, and the fixation of the heating pipes can adopt screws, clamps or special fixing brackets, ensuring good contact between the heating pipes and the heat transfer piece 2, and reducing thermal resistance.

[0039] Generally, each heating pipe has two wiring ends, one of which is connected to the power supply, and the other is connected to the power supply through a temperature controller, forming a circuit loop.The temperature controller can be a KSD (bimetallic snap temperature controller), an adjustable temperature controller or an NTC (negative temperature coefficient thermistor) temperature controller, which is used to accurately control the heating temperature.

[0040] It needs to be further explained that the KSD temperature controller works based on the difference in thermal expansion coefficient of the bimetallic layer. When the temperature rises, the side with a larger expansion coefficient in the bimetallic layer will expand more than the other side, causing the entire bimetallic layer to bend. When the preset disconnection temperature is reached, the contact will automatically disconnect the circuit, thereby cutting off the power supply to prevent overheating. Once the temperature drops below the reset temperature, the contact will close again, restoring heating. The KSD temperature controller is simple, reliable, and low in cost, and can timely prevent overheating.

[0041] The adjustable temperature controller usually contains an adjustable resistor or potentiometer, which can be adjusted by the user to set the output power of the heater, thereby indirectly controlling the heating temperature. The internal temperature sensor adjusts the power of the heater according to the preset temperature range to maintain a stable temperature. The adjustable temperature controller has high flexibility, and the user can adjust the heating temperature during the cooking process.

[0042] The core of the NTC temperature controller is an NTC thermistor, whose resistance value decreases with the increase of temperature. By monitoring the resistance change of the thermistor, the temperature change can be indirectly understood. In the circuit, the NTC cooperates with a constant voltage source or other circuit elements to form a feedback loop, which automatically adjusts the heating power to maintain a stable temperature. The NTC temperature controller has fast response speed, high precision, and can continuously adjust the temperature.

[0043] According to actual needs, the temperature control mode of the heating assembly in this embodiment can select at least one of KSD (snap temperature control), adjustable temperature control, and NTC temperature control.

[0044] As shown in Figure 5 In a specific embodiment, the heating element 3 is a heating tube that is coiled on the side of the heat transfer element 2 away from the cooking element 1. The heating tube covers most of the bottom area of the heat transfer element 2, ensuring that sufficient heat can be generated to heat the cooking element 1.

[0045] The selection of the heating element 3 not only affects the heating speed, uniformity, and safety of the heating assembly, but also relates to the cost of the product, which can be selected according to actual needs.

[0046] Further, the heat transfer element 2 and the cooking element 1 are detachably connected. This detachable connection design not only ensures effective heat transfer, improves heating uniformity and efficiency, but also greatly enhances the cleanliness and maintenance convenience of the product. Users can easily detach the cooking element 1 for cleaning, avoiding hygiene problems caused by food residue, and also facilitating the replacement of damaged cooking element 1, prolonging the service life of the entire heating assembly.

[0047] Optionally, various detachable connection methods can be used between the heat transfer element 2 and the cooking element 1, such as buckles, magnetic attraction, threaded connections, etc.

[0048] Specifically, the heat transfer member 2 is provided separately from the cooking member 1 and fixedly connected through a welding process, or the heat transfer member 2 is integrally formed with the cooking member 1.

[0049] The heat transfer member 2 is fixedly connected with the cooking member 1 through a welding process, and the welding process makes there be almost no air gap between the heat transfer member 2 and the cooking member 1, greatly reducing the thermal resistance, so that the heat can be quickly and uniformly transferred from the heating member 3 to the cooking member 1. Moreover, the design of the welded connection provides more design flexibility while ensuring the connection strength, so that the heating assembly can be adjusted according to different cooking needs.

[0050] The heat transfer member 2 is integrally formed with the cooking member 1, which eliminates the problem of uneven heat conduction that may be caused by traditional connection methods and improves the overall heat transfer efficiency. Integrally forming the heat transfer member 2 with the cooking member 1 can ensure that the heating assembly remains stable during high-temperature and high-strength cooking processes, avoiding deformation of the assembly due to thermal expansion and contraction, ensuring the cooking effect and service life of the equipment, and integrally forming the assembly usually has lower production costs.

[0051] Further, the cooking member 1 is one of a baking tray, a frying pan, a pot body, and a steaming tray. This design enables the heating assembly to adapt to different types of cooking needs, whether baking, frying, boiling, or steaming, and can provide efficient and uniform heating effects, meeting the diverse cooking needs of users. For example, a frying pan can quickly fry food to ensure that the food is crispy on the outside and tender on the inside; a baking tray can uniformly heat food to achieve baking and improve the taste and aroma of the food; a pot body can be used for cooking and stewing to ensure the nutrition and taste of the food; and a steaming tray can uniformly heat food to achieve steaming and preserve the original flavor and nutrition of the food.

[0052] Specifically, the bottom wall of the cooking member 1 is adaptively designed with the structure of the heat transfer member 2 to make at least part of the cooking member 1 and at least part of the heat transfer member 2 surface-adapted. This surface-adapted heating assembly can ensure rapid and uniform heat transfer, greatly reducing heat loss and improving energy utilization efficiency.

[0053] In a specific embodiment, the bottom wall of the cooking member 1 is designed with specific recessed or protruding structures to increase the contact area and contact tightness with the heat transfer member 2. These structures can be uniformly distributed small recesses, patterns, or bottom surfaces with certain patterns to improve heat conduction efficiency and uniformity. The top surface structure of the heat transfer member 2 matches the bottom wall of the cooking member 1, i.e., there are corresponding protruding or recessed structures to ensure the tight surface adaptation of the two. By designing specific concave-convex structures to increase the contact area, the structural stability of the cooking member 1 and the heat transfer member 2 is improved, reducing structural changes due to thermal expansion or long-term use, prolonging the service life of the assembly.

[0054] Further, the heat transfer piece 2 is in a plate structure, and the thickness of the heat transfer piece 2 is H1, where 20mm≥H1≥0.1mm, and / or the thickness of the bottom wall of the cooking piece 1 is H2, where 10mm≥H2≥0.1mm.

[0055] The thickness design of the cooking piece 1 and the heat transfer piece 2 can be adjusted according to different cooking requirements and equipment power, which not only ensures the heat transfer efficiency, but also takes into account the lightweight design of the heating assembly, and also ensures that the assembly can still maintain good structural stability and durability under long-term high-temperature heating conditions, reducing deformation or damage caused by thermal expansion.

[0056] The heat transfer piece 2 is designed in a plate structure because the plate structure can provide a larger plane to form a sufficient contact surface with the connecting surface of the cooking piece 1, thereby increasing the heat conduction area. The plate structure also helps to evenly distribute the heat generated by the heating piece 3 to the entire heating surface, and then to the cooking piece 1, achieving uniform heating and avoiding local overheating or uneven heating. The plate structure of the heat transfer piece 2 is more convenient to adjust the thickness and easy to process.

[0057] Further, the ratio of the projection of the heat transfer piece 2 along the vertical direction to the projection of the bottom wall of the cooking piece 1 along the vertical direction is S, where 1≥S≥0.5.

[0058] By adjusting the projection ratio S of the heat transfer piece 2 and the bottom wall of the cooking piece 1, the heat transfer path can be optimized, the heat transfer efficiency can be improved, and it is ensured that every corner of the cooking piece 1 can be evenly heated.

[0059] It needs to be further explained that the heating assembly for cooking food also includes a heat shield 5, which is located between the shell 4 and the heating piece 3, and the heat shield 5 is fixed on the shell 4 by screws but does not directly contact the shell 4. This not only ensures the stability of the heat shield 5, but also avoids heat conduction caused by direct contact, further enhancing the heat insulation effect. In addition, the screw fixing method is also convenient for assembly and maintenance. When it is necessary to clean or replace the heat shield 5, it can be easily disassembled without affecting the performance of the heating assembly.

[0060] When the heat shield 5 is fixed on the shell 4, the heat shield 5 encloses at least part of the heating piece 3 inside the heat shield 5 along the circumferential direction, effectively reducing heat dissipation and improving heating efficiency, while avoiding energy waste caused by heat dissipation and improving the energy efficiency ratio of the equipment.

[0061] The heat shield 5 is a component specially designed to insulate heat, usually made of high-temperature-resistant, low-thermal-conductivity materials such as ceramics, silica gel, certain engineering plastics, or metal composites. In this design, the heat shield 5 encloses the heating element 3 in a circumferential cage, forming a closed or semi-closed heat-insulating space that effectively prevents the direct transfer of heat energy to the shell 4 or other non-heating parts of the heating assembly, while also protecting the user from direct harm from the high temperature of the heating assembly.

[0062] From the above description, it can be seen that the above-mentioned embodiments of the present application achieve the following technical effects:

[0063] 1. By connecting the heating element 3 with at least one of the cooking element 1 and the heat transfer element 2, an efficient heat conduction path is formed, ensuring that heat is quickly and evenly transferred to the surface of the baking tray, improving cooking efficiency and avoiding the problem of local overheating or uneven heating, thereby improving the cooking quality of the food material. The cooking element is made of at least one of stainless steel, iron or titanium, and the heat transfer element is made of titanium, further improving the cooking efficiency and uniformity of the food material heating, and also improving the service life of the heating assembly.

[0064] 2. The heat shield and the heating element are carefully designed to maintain a proper spatial distance, forming an effective heat insulation layer to prevent accidental contact with high-temperature components during operation, significantly improving the safety of the product and reducing the risk of burns.

[0065] 3. By controlling the thickness of the heat transfer element and the cooking element, as well as the positional relationship between the heat shield and the heating element, this scheme not only enhances the structural stability and durability of the assembly, but also effectively reduces heat loss, improves the energy efficiency of the overall equipment, and achieves the dual goals of long-term reliable operation and energy saving and environmental protection.

[0066] The above-mentioned embodiments can also be used in the field of equipment technology, i.e. according to another aspect of the present application, a cooking device is provided, comprising a shell 4 and at least one heating assembly, the heating assembly being any one of the above-mentioned heating assemblies, the heating assembly being connected to the shell 4, and the cooking element 1 being detachably connected to the shell 4, wherein the cooking device is one of a frying oven, an electric baking pan, an electric chafing dish, and an electric frying pan.

[0067] Specifically, the heating assembly is two, the shell 4 includes two sub-shells, and the two heating assemblies are correspondingly arranged in the two sub-shells, and each heating assembly is connected to the corresponding sub-shell.

[0068] As Figure 2As shown, this double heating assembly design is particularly suitable for cooking scenarios that require double-sided heating, such as a grill toaster. By placing heating assemblies on both sides of the cooking device, not only can cooking efficiency be improved, but also the uniformity of heating on both sides of the food can be ensured, thereby improving cooking quality. The heating assembly is connected to the shell 4, which not only provides structural support for the heating assembly, but also provides a safe operating environment for the user. In addition, the detachable connection between the cooking piece 1 and the shell 4 provides the user with a more flexible use mode, and facilitates cleaning or replacement of the cooking piece 1.

[0069] For ease of description, spatial relative terms such as "over", "above", "upper surface", "upper", etc. can be used herein to describe the spatial positional relationship of one device or feature with respect to other devices or features as shown in the drawings. It should be understood that the spatial relative terms are intended to include different orientations in use or operation in addition to the orientation of the device described in the drawings. For example, if the device in the drawing is inverted, the device described as "above" or "over" other devices or structures will be positioned "below" or "under" the other devices or structures. Thus, the exemplary term "above" can include both "above" and "below" orientations. The device can also be positioned in other different ways (rotated 90 degrees or in other orientations), and the spatial relative descriptions used herein are interpreted accordingly.

[0070] In addition to the above, it should be noted that "one embodiment", "another embodiment", "embodiment", etc. mentioned in the specification refer to specific features, structures or characteristics described in conjunction with the embodiment, which are included in at least one embodiment described in the general description of the application. The same expression appears in several places in the specification does not necessarily refer to the same embodiment. Further, when a specific feature, structure or characteristic is described in conjunction with any embodiment, it is claimed that the implementation of such feature, structure or characteristic in conjunction with other embodiments also falls within the scope of the present application.

[0071] In the above embodiments, the description of each embodiment has its own emphasis, and the parts not described in detail in a certain embodiment can be referred to the related description of other embodiments.

[0072] The above only describes preferred embodiments of the present application and is not intended to limit the present application. For those skilled in the art, the present application can have various modifications and changes. Any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present application shall be included in the protection scope of the present application.

Claims

1. A heating assembly for cooking foodstuff, characterized by, The application relates to a cooking device, comprising: a cooking piece (1), at least part of the cooking piece (1) forming a cooking space, the cooking piece (1) being made of a first metal material, the first metal material at least including at least one of stainless steel, iron and titanium; a heat transfer piece (2) connected with the cooking piece (1), the heat transfer piece (2) being made of a second metal material, the second metal material at least including aluminum; a heating piece (3) connected with at least one of the cooking piece (1) and the heat transfer piece (2).

2. The heating assembly of claim 1, wherein, The heat transfer piece (2) is arranged between the cooking piece (1) and the heating piece (3), and the heating piece (3) is connected with a side of the heat transfer piece (2) away from the cooking piece (1).

3. The heating assembly of claim 1, wherein, The heat transfer piece (2) is detachably connected with the cooking piece (1).

4. The heating assembly of claim 1, wherein, The heat transfer piece (2) is arranged separately from the cooking piece (1) and fixedly connected through a welding process, or the heat transfer piece (2) is integrally arranged with the cooking piece (1).

5. The heating assembly of claim 1, wherein, The cooking piece (1) is one of a baking tray, a frying tray, a pot body and a steaming tray.

6. The heating assembly of claim 1, wherein, A bottom wall of the cooking piece (1) is arranged in structural adaptation with the heat transfer piece (2), so that at least part of the cooking piece (1) is arranged in surface adhesion with at least part of the heat transfer piece (2).

7. The heating assembly of claim 1, wherein, The heat transfer piece (2) is in a plate structure, the thickness of the heat transfer piece (2) is H1, wherein 20mm>=H1>=0.1mm, and / or the thickness of the bottom wall of the cooking piece (1) is H2, wherein 10mm>=H2>=0.1mm.

8. The heating assembly of claim 1, wherein, The ratio of the projection of the heat transfer piece (2) in the vertical direction to the projection of the bottom wall of the cooking piece (1) in the vertical direction is S, wherein 1>=S>=0.

5.

9. Cooking apparatus comprising a housing (4) and at least one heating assembly, characterized in that The heating assembly is the heating assembly in any one of claims 1 to 8, the heating assembly is connected with the shell (4), the cooking piece (1) is detachably connected with the shell (4), and the cooking device is one of a frying and baking machine, an electric baking pan, an electric chafing dish and an electric frying pan.

10. The cooking apparatus according to claim 9, wherein The heating assembly is two, the shell (4) comprises two sub-shells and two heating assemblies, the two sub-shells and the two heating assemblies are arranged in correspondence, and each heating assembly is connected with the corresponding sub-shell.

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