Cooking system with steaming function

Abstract

The utility model relates to a cooking system with a steaming function, which comprises a cooking device and a range hood, the cooking device comprises a cooking inner container and a cover door body, the range hood comprises an air duct system, a first air outlet of the air duct system is communicated with a public flue through fluid, and the cooking system further comprises a disinfection device. The cooking device comprises a disinfection inner container with a second air inlet and a second air outlet, a door opening gap is formed when the cooking device is in a door opening state, the door opening gap is in fluid communication with the first air inlet through a first airflow channel, and the door opening gap is in fluid communication with the second air inlet through a second airflow channel. The second air outlet is in fluid communication with the first air inlet through a third airflow channel. The air conditioner further comprises a first control valve, a second control valve and a third control valve. According to the utility model, a power source does not need to be additionally arranged, the air duct system of the range hood can be used as the power source to drive the steam to be discharged into the public flue, and the secondary utilization of the residual steam can be realized while the residual steam is prevented from escaping.

Description

TECHNICAL FIELD

[0001] The utility model relates to the field of household appliances especially relates to a cooking system with steaming function. BACKGROUND

[0002] When the cooking device with steaming function such as steaming oven is opened, the high-temperature steam in the cooking liner will escape outward, which may directly spray the user and scald the user, or diffuse in the kitchen and affect the user's experience, especially in high-temperature weather. Therefore, the Chinese invention patent with the application number CN202310760523.5 (publication number CN116671774A) discloses a cooking equipment with steaming function, which comprises a cooking liner with a front opening, and further comprises: a condensing chamber with an air inlet; a flow guide member arranged in the condensing chamber and used to drive the steam in the inner cavity of the cooking liner to enter the condensing chamber; a cooling member used to cool the steam entering the condensing chamber; a water collecting container arranged outside the cooking liner and used to collect condensed water, and having a condensed water inlet; and a control structure used to control the initial state of the on-off of the condensed water outlet and the condensed water inlet, so that the condensed water outlet is sealed and disconnected with the condensed water inlet, and in the cooking end state, the condensed water outlet is connected with the condensed water inlet. Although this patent solves the problem of residual steam in the cooking liner after cooking, and avoids the problems of steam directly spraying the user when the door is opened and steam diffusing in the kitchen environment, it does not utilize the steam twice, resulting in energy waste. SUMMARY

[0003] The first technical problem to be solved by the utility model is to provide a cooking system with steaming function capable of avoiding steam escape when the door is opened, and the internal structure of the cooking system is simple.

[0004] The second technical problem to be solved by the utility model is to provide a cooking system with steaming function capable of avoiding steam escape when the door is opened, and the cooking system can realize secondary utilization of residual steam.

[0005] The third technical problem to be solved by the utility model is to provide a cooking system with steaming function capable of avoiding steam escape when the door is opened, and the cooking system is easy to operate and has good controllability.

[0006] The technical solution adopted by the utility model to solve at least one of the above technical problems is: a cooking system with steaming function, comprising a cooking device with steaming function and an extractor hood, wherein the cooking device comprises a cooking liner with a front opening and a door body covering the opening of the cooking liner, and the extractor hood comprises an air duct system, a first air outlet of the air duct system is in fluid communication with a public flue, and characterized in that it further comprises a disinfection device, the disinfection device comprises a disinfection liner with a second air inlet and a second air outlet,

[0007] And, in the open door state of the cooking device, a door gap is formed between the door body and the opening edge of the cooking liner opening, the door gap is in fluid communication with the first air inlet through the first air flow channel, and the door gap is in fluid communication with the second air inlet through the second air flow channel, and the second air outlet is in fluid communication with the first air inlet through the third air flow channel,

[0008] It also includes a first control valve for controlling the opening and closing of the first air flow channel, a second control valve for controlling the opening and closing of the second air flow channel, and a third control valve for controlling the opening and closing of the third air flow channel.

[0009] Further, the second air flow channel is provided with a filtering device for filtering the air flow to the second air inlet. By filtering and purifying the steam through the filtering device, using the purified clean steam to disinfect the articles can avoid secondary pollution and ensure the disinfection effect.

[0010] Further, the second air flow channel includes a second air inlet pipe, one end of the second air inlet pipe is in fluid communication with the door gap, and the other end is in communication with the second air inlet, and the filtering device includes a filter element arranged in the second air inlet pipe. In this way, the oil smoke particles, VOC odor molecules and the like in the steam flow are adsorbed by the filter element, ensuring the filtering and purifying effect of the filtering device on the steam.

[0011] Further, the disinfection device further comprises a heating device for heating the gas in the disinfection liner. By heating the steam through the heating device, on the one hand, the disinfection effect can be improved, and on the other hand, the condensate formed in the disinfection device can be reduced.

[0012] Further, the heating device is arranged in the second air flow channel and located before the filtering device along the flow direction of the air flow in the second air flow channel, and the two are arranged with a spacing. Filtering first and then heating can avoid the oil smoke particles, VOC odor molecules and the like in the steam flow being reheated to pose a safety hazard to the health of the user, and can also prolong the service life of the filtering device.

[0013] Further, the heating device includes a heating plate covered on the second air inlet, and the heating plate is provided with air holes for the gas to pass through. In this way, the structure of the heating device is simple, and the secondary heating effect of the steam can be ensured.

[0014] Further, the disinfection inner container has a square shape, the second air inlet is arranged on the side wall of the disinfection inner container, and the second air outlet is arranged on the top wall of the disinfection inner container, and the bottom of the disinfection inner container is provided with a water collecting groove for collecting water droplets in the disinfection inner container. In this way, the condensed water formed in the disinfection inner container or the water droplets carried by the articles to be disinfected can be collected in the water collecting groove, so that the water in the disinfection inner container is prevented from flowing everywhere.

[0015] Further, the first air flow channel comprises a first air inlet pipe, the second air flow channel comprises a second air inlet pipe, and the third air flow channel comprises a third air outlet pipe,

[0016] The first air inlet pipe is in fluid communication with the door opening gap at one end and in communication with the first air inlet at the other end, and the first air inlet pipe is provided with a first air vent and a second air vent at intervals along the length direction of the first air inlet pipe, the first control valve is arranged in the first air inlet pipe and located between the first air vent and the second air vent, the first air vent is in communication with the second air inlet through the second air inlet pipe, the second air vent is in communication with the second air outlet through the third air outlet pipe, the second control valve is arranged in the second air inlet pipe, and the third control valve is arranged in the third air outlet pipe. Therefore, the air path in the cooking system is simple, and the on-off control of each air flow channel can be better realized.

[0017] Further, the cooking device is further provided with a flow guide device arranged above the cooking device, the housing of the flow guide device comprises a first housing and a second housing arranged in the horizontal direction, the first housing has a square shape, is hollow inside and has an opening in the front side, the second housing has a square shape and is hollow inside, the second housing is slidably mounted in the first housing and can be extended forward from the opening of the first housing,

[0018] The bottom wall of the second housing is provided with a third air inlet, and the rear wall of the second housing is provided with a third air outlet, the first air flow channel comprises a first air inlet pipe, one end of the first air inlet pipe penetrates through the rear wall of the first housing and is in communication with the third air outlet, and the other end of the first air inlet pipe is in communication with the first air inlet,

[0019] When the cooking device is in the open door state, the second housing is extended forward relative to the first housing, and the third air inlet is located above the door opening gap. In this way, when the cooking device is in the open door state, the steam discharged from the door opening gap can be better introduced into the first air flow channel under the guidance of the flow guide device, thereby better preventing the steam from escaping from the door opening gap.

[0020] Further, the shell further comprises a third shell vertically arranged, the third shell is square in shape and hollow inside, the third shell comprises an upper cover and a lower cover below the second shell along the height direction of the third shell, the upper opening end of the upper cover is slidably connected to the lower opening end of the upper cover to splice the third shell, and the rear wall of the upper cover is provided with a fourth air outlet in the second shell, and the rear wall of the lower cover is provided with a fourth air inlet,

[0021] In the initial state, the fourth air inlet is hidden in the upper cover and shielded by the rear wall of the upper cover, and in the open door state of the cooking device, the lower cover is lowered relative to the upper cover to expose the fourth air inlet and locate the upper front of the door gap. The steam discharged from the door gap has a tendency to flow towards the opening of the inner container. The present application can make the steam enter the flow guide device better, ensure that the remaining steam in the inner container is sucked and discharged cleanly, and maximize the avoidance of residual steam escape and the secondary use of residual steam.

[0022] Compared with the prior art, the advantages of the present application are that in the open door state of the cooking device, the door gap is in fluid communication with the first air inlet of the air duct system of the range hood through the first air flow channel, so that the residual steam in the inner container can be discharged into the public flue through the first air flow channel under the drive of the air duct system, avoiding the steam escaping through the door gap and scalding the user. At the same time, the cooking system of the present application does not need to be provided with a power source, and can use the air duct system of the range hood as a power source to drive the steam to be discharged into the public flue, so that the internal structure of the present application can be simple.

[0023] Further, a disinfection device is further provided, the door gap is in fluid communication with the second air inlet of the disinfection device through the second air flow channel, and the second air outlet of the disinfection device is in fluid communication with the first air inlet of the air duct system through the third air flow channel. In this way, the residual steam in the inner container can enter the disinfection device in the open door state of the cooking device, and the steam can be used to disinfect the articles (such as tableware) placed in the disinfection device, achieving the secondary use of the residual steam while avoiding the escape of the residual steam.

[0024] In addition, the first control valve can be used to control the on-off of the first air flow channel, the second control valve can be used to control the on-off of the second air flow channel, and the third control valve can be used to control the on-off of the third air flow channel. In this way, when the residual steam in the inner container needs to be directly discharged into the public flue in the open door state of the cooking device, the first control valve is opened, and the second control valve and the second control valve are closed, and when the residual steam needs to enter the disinfection device, the first control valve is closed, and the second control valve and the third control valve are opened, which is convenient and controllable, and improves the user's experience. Attached Figure Description

[0025] Figure 1 This is a schematic diagram of the cooking system in an embodiment of the present invention;

[0026] Figure 2 for Figure 1 A structural diagram from another direction;

[0027] Figure 3 This is a cross-sectional view of the cooking system in an embodiment of this utility model. Detailed Implementation

[0028] The present invention will be further described in detail below with reference to the accompanying drawings and embodiments.

[0029] In the description of this utility model, it should be understood that the terms "center," "longitudinal," "transverse," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," and "circumferential," etc., indicating the orientation or positional relationship, are based on the orientation or positional relationship shown in the accompanying drawings and are only for the convenience of describing this utility model and simplifying the description. They do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Since the embodiments disclosed in this utility model can be arranged in different directions, these terms indicating direction are only for illustration and should not be regarded as limitations. For example, "upper" and "lower" are not necessarily limited to directions opposite to or consistent with the direction of gravity. In addition, features defined with "first" and "second" may explicitly or implicitly include one or more of such features.

[0030] like Figures 1 to 3 As shown, a cooking system with steaming function includes a cooking device 1 with steaming function and a range hood 2. The cooking device 1 includes a cooking liner 11 with a front opening and a door 12 covering the opening of the cooking liner 11. The range hood 2 includes a duct system 21, and the first air outlet 212 of the duct system 21 is in fluid communication with a common flue.

[0031] Further, the sterilization device 3 is further included, and the sterilization device 3 includes a sterilization inner container 31 with a second air inlet 311 and a second air outlet 312. When the cooking device 1 is in an open state, a door gap 13 is formed between the door body 12 and the opening edge of the cooking inner container 11. The door gap 13 is in fluid communication with the first air inlet 211 through the first air flow channel 10, and the door gap 13 is in fluid communication with the second air inlet 311 through the second air flow channel 7, and the second air outlet 312 is in fluid communication with the first air inlet 211 through the third air flow channel 8. Further, the first control valve 91 for controlling the opening and closing of the first air flow channel 10, the second control valve 92 for controlling the opening and closing of the second air flow channel 7, and the third control valve 93 for controlling the opening and closing of the third air flow channel 8 are further included.

[0032] As can be seen from the above, in the open state of the cooking device 1, the door gap 13 is in fluid communication with the first air inlet 211 of the air duct system 21 of the range hood 2 through the first air flow channel 10, so that the remaining steam in the inner container 11 can be discharged into the public flue under the driving of the air duct system 21 through the first air flow channel 10, avoiding the steam escaping through the door gap 13 and scalding the user. At the same time, the cooking system of the utility model does not need to be provided with a power source, and can use the air duct system 21 of the range hood 2 as a power source to drive the steam to be discharged into the public flue, so that the internal structure of the utility model can be simple. Further, the sterilization device 3 is further provided, and the door gap 13 is in fluid communication with the second air inlet 311 of the sterilization device 3 through the second air flow channel 7, and the second air outlet 312 of the sterilization device 3 is in fluid communication with the first air inlet 211 of the air duct system 21 through the third air flow channel 8. In this way, the remaining steam in the inner container 11 can enter the sterilization device 3 in the open state of the cooking device 1, and the sterilization of the articles (such as tableware, etc.) placed in the sterilization device 3 is realized through the steam, which can realize the secondary use of the remaining steam while avoiding the escape of the remaining steam. In addition, the opening and closing of the first air flow channel 10 can be controlled through the first control valve 91, the opening and closing of the second air flow channel 7 can be controlled through the second control valve 92, and the opening and closing of the third air flow channel 8 can be controlled through the third control valve 93. In this way, when the remaining steam in the inner container 11 needs to be directly discharged into the public flue in the open state of the cooking device 1, the first control valve 91 is opened, and the second control valve 92 and the second control valve 92 are closed, and when the remaining steam needs to enter the sterilization device 3, the first control valve 91 is closed, and the second control valve 92 and the third control valve 93 are opened, which is convenient to operate and has good controllability, and improves the user's experience.

[0033] Further, the second air flow channel 7 is provided with a filtering device 4 for filtering the air flow flowing to the second air inlet 311. The steam is filtered and purified by the filtering device 4, and the use of the purified clean steam to sterilize the articles can avoid secondary pollution and ensure the sterilization effect. Specifically, the second air flow channel 7 includes a second air inlet pipe 71, one end of which is in fluid communication with the door gap 13, and the other end of which is in communication with the second air inlet 311. The filtering device 4 includes a filter core 41 arranged in the second air inlet pipe 71. In this way, the filter core 41 adsorbs oil smoke particles, VOC odor molecules and the like in the steam flow, ensuring the filtering and purifying effect of the filtering device 4 on the steam.

[0034] Further, the sterilization device 3 further includes a heating device 5 for heating the gas in the sterilization liner 31. The steam is heated by the heating device 5, which can improve the sterilization effect and reduce the condensate formed in the sterilization device 3. Preferably, the heating device 5 is arranged in the second air flow channel 7 and located before the filtering device 4 along the flow direction of the air flow in the second air flow channel 7, and the two are arranged at intervals. Filtering before heating can avoid the oil smoke particles, VOC odor molecules and the like in the steam flow being reheated to pose a safety hazard to the user's health, and can also prolong the service life of the filtering device 4. Specifically, the heating device 5 includes a heating plate 51 sealed on the second air inlet 311, and the heating plate 51 is provided with air holes 511 for the gas to pass through. In this way, the heating device 5 has a simple structure and can ensure the secondary heating effect of the steam.

[0035] Further, the sterilization liner 31 is square in shape, the second air inlet 311 is formed on the side wall of the sterilization liner 31, the second air outlet 312 is formed on the top wall of the sterilization liner 31, and the bottom of the sterilization liner 31 is provided with a water collecting groove 33 for collecting water droplets in the sterilization liner 31. In this way, the condensate formed in the sterilization liner 31 or the water droplets carried by the articles to be sterilized can be collected in the water collecting groove 33, avoiding the water in the sterilization liner 31 from flowing everywhere. In this embodiment, specifically, the lower part of the sterilization liner 31 is horizontally provided with a water collecting partition 32, the part of the sterilization liner 31 below the water collecting partition 32 constitutes the water collecting groove 33, and the water collecting partition 32 is provided with a water collecting hole 321 for water to flow into the water collecting groove 33.

[0036] Preferably, the first air flow channel 10 comprises a first air inlet pipe 101, the second air flow channel 7 comprises a second air inlet pipe 71, and the third air flow channel 8 comprises a third air outlet pipe 81. One end of the first air inlet pipe 101 is in fluid communication with the door gap 13, and the other end is in communication with the first air inlet 211. The first air inlet pipe 101 is provided with a first air vent 1011 and a second air vent 1012 along its length direction. The first control valve 91 is arranged in the first air inlet pipe 101 between the first air vent 1011 and the second air vent 1012. The first air vent 1011 is in communication with the second air inlet 311 through the second air inlet pipe 71, and the second air vent 1012 is in communication with the second air outlet 312 through the third air outlet pipe 81. The second control valve 92 is arranged in the second air inlet pipe 71, and the third control valve 93 is arranged in the third air outlet pipe 81. Thus, the air path in the cooking system is simple, and the on-off control of each air flow channel can be better achieved. In this embodiment, each control valve is a valve plate arranged in the corresponding pipe by rotation (existing structure, the specific structure is not described), and the on-off control of the corresponding pipe is achieved by rotation. Of course, other existing control valve structures can also be used.

[0037] Further, a flow guide device 6 is arranged above the cooking device 1. The housing of the flow guide device 6 comprises a first housing 61 arranged in a horizontal direction and a second housing 62. The first housing 61 is square in shape, hollow inside, and open at the front side. The second housing 62 is square in shape and hollow inside. The second housing 62 is slidably mounted in the first housing 61 and can be extended forward from the opening of the first housing 61. The bottom wall of the second housing 62 is provided with a third air inlet 621, and the rear wall is provided with a third air outlet 622. One end of the first air inlet pipe 101 of the first air flow channel 10 passes through the rear wall of the first housing 61 and is in communication with the third air outlet 622. The other end of the first air inlet pipe 101 is in communication with the first air inlet 211 (in this embodiment, the first air inlet pipe 101 is a corrugated pipe that can be extended in its length direction, thereby ensuring the movement of the second housing 62). When the cooking device 1 is in the open state, the second housing 62 is extended forward relative to the first housing 61, and the third air inlet 621 is located above the door gap 13. In this way, when the cooking device 1 is in the open state, the steam discharged from the door gap 13 can be better guided into the first air flow channel 10 under the guidance of the flow guide device 6, thereby better preventing the steam from escaping from the door gap 13.

[0038] Preferably, the shell further comprises a third shell 63 vertically arranged, which is square in shape and hollow inside, the third shell 63 comprises an upper cover 63a passing through the bottom wall of the second shell 62 and a lower cover 63b below the second shell 62 along the height direction of the third shell 63, the upper open end of the upper cover 63a is slidably connected to the lower open end of the upper cover 63a to splice the third shell 63, and the rear side wall of the upper cover 63a is provided with a fourth air outlet 632 in the second shell 62, and the rear side wall of the lower cover 63b is provided with a fourth air inlet 631. In the initial state, the fourth air inlet 631 is hidden in the upper cover 63a and is shielded by the rear side wall of the upper cover 63a, and in the open state of the cooking device 1, the lower cover 63b is lowered relative to the upper cover 63a to expose the fourth air inlet 631 and be located above the door opening gap 13. The steam discharged from the door opening gap 13 has a tendency to flow towards the upper front opening of the inner container 11, and the steam can enter the flow guide device 6 better through the above design, ensuring that the remaining steam in the inner container 11 is sucked and discharged cleanly, and the remaining steam is used twice to the greatest extent.

[0039] The "fluid communication" of the utility model refers to the spatial position relationship between two components or parts (hereinafter referred to as first part, second part), i.e. fluid (gas, liquid or mixture of the two) can flow or / and be transported from the first part to the second part along the flow path, which can be directly connected between the first part and the second part, or indirectly connected between the first part and the second part through at least one third party, which can be a fluid passage such as pipeline, channel, conduit, flow guide, hole, groove, etc., or a chamber allowing fluid to flow or a combination thereof.

Claims

1. A cooking system with steaming function, comprising a cooking device (1) with steaming function and an extractor hood (2), wherein, The cooking device (1) comprises a cooking inner container (11) with an open front side and a door body (12) covering the opening of the cooking inner container (11), and the above-mentioned range hood (2) comprises an air duct system (21), a first air outlet (212) of the air duct system (21) being in fluid communication with a public flue, characterized in that the sterilization device (3) is further included, the sterilization device (3) comprising a sterilization inner container (31) with a second air inlet (311) and a second air outlet (312), And, in the open door state of the above-mentioned cooking device (1), a door opening gap (13) is formed between the door body (12) and the opening edge of the cooking inner container (11), the door opening gap (13) being in fluid communication with the first air inlet (211) of the air duct system (21) through the first air flow channel (10), at the same time, the door opening gap (13) is in fluid communication with the second air inlet (311) through the second air flow channel (7), and the second air outlet (312) is in fluid communication with the first air inlet (211) through the third air flow channel (8), Further comprising a first control valve (91) for controlling the opening and closing of the first air flow channel (10), a second control valve (92) for controlling the opening and closing of the second air flow channel (7), and a third control valve (93) for controlling the opening and closing of the third air flow channel (8).

2. The cooking system with steaming function according to claim 1, characterized in that, The second air flow channel (7) is provided with a filtering device (4) for filtering the air flow to the second air inlet (311).

3. The cooking system with steaming function according to claim 2, wherein, The second air flow channel (7) comprises a second air inlet pipe (71), one end of the second air inlet pipe (71) being in fluid communication with the door opening gap (13), and the other end being in communication with the second air inlet (311), and the filtering device (4) comprises a filter element (41) arranged in the second air inlet pipe (71).

4. The cooking system with steaming function according to claim 2 or 3, characterized in that, The sterilization device (3) further comprises a heating device (5) for heating the gas in the sterilization inner container (31).

5. The cooking system with steaming function according to claim 4, wherein, The heating device (5) is arranged in the second air flow channel (7) and is located before the filtering device (4) along the flow direction of the air flow in the second air flow channel (7), and is arranged at intervals therebetween.

6. The cooking system with steaming function according to claim 5, wherein, The heating device (5) comprises a heating plate (51) covering the second air inlet (311), and the heating plate (51) is provided with air holes (511) for the passage of gas.

7. Cooking system with steaming function according to any one of claims 1 to 3, characterized in that The sterilization inner container (31) has a square shape, the second air inlet (311) is arranged on the side wall of the sterilization inner container (31), and the second air outlet (312) is arranged on the top wall of the sterilization inner container (31), and the bottom of the sterilization inner container (31) is provided with a water collecting groove (33) for collecting water droplets in the sterilization inner container (31).

8. The cooking system with steaming function according to claim 1 or 2, characterized in that, The first air flow channel (10) comprises a first air inlet pipe (101), the second air flow channel (7) comprises a second air inlet pipe (71), and the third air flow channel (8) comprises a third air outlet pipe (81), The first air inlet pipe (101) is in fluid communication with the door gap (13) at one end and in communication with the first air inlet (211) at the other end, and the first air inlet pipe (101) is provided with a first air vent (1011) and a second air vent (1012) spaced apart along the length of the first air inlet pipe (101), the first control valve (91) is arranged in the first air inlet pipe (101) and located between the first air vent (1011) and the second air vent (1012), the first air vent (1011) is in communication with the second air inlet (311) through the second air inlet pipe (71), and the second air vent (1012) is in communication with the second air outlet (312) through the third air outlet pipe (81), and the second control valve (92) is arranged in the second air inlet pipe (71), and the third control valve (93) is arranged in the third air outlet pipe (81).

9. Cooking system with steaming function according to any one of claims 1 to 3, characterized in that The cooking device (1) further comprises a flow guide device (6) arranged above the cooking device (1), the housing of the flow guide device (6) comprises a first housing (61) and a second housing (62) arranged in the horizontal direction, wherein the first housing (61) is square in shape, hollow inside and open at the front side, and the second housing (62) is square in shape and hollow inside, the second housing (62) is slidably mounted in the first housing (61) and can be extended forward from the opening of the first housing (61), The second housing (62) is provided with a third air inlet (621) on the bottom wall and a third air outlet (622) on the rear wall, and the first air flow channel (10) comprises a first air inlet pipe (101), one end of the first air inlet pipe (101) passes through the rear wall of the first housing (61) and is in communication with the third air outlet (622), and the other end of the first air inlet pipe (101) is in communication with the first air inlet (211), When the cooking device (1) is in the open door state, the second housing (62) is extended forward relative to the first housing (61) and the third air inlet (621) is located above the door gap (13).

10. The cooking system with steaming function according to claim 9, wherein, The housing further comprises a third housing (63) arranged vertically, which is square in shape and hollow inside, and along its own height direction, the third housing (63) comprises an upper cover (63a) passing through the bottom wall of the second housing (62) and a lower cover (63b) located below the second housing (62), the upper open end of the upper cover (63a) is slidably connected to the lower open end of the upper cover (63a) to splice the third housing (63), and the rear wall of the upper cover (63a) is provided with a fourth air outlet (632) in the second housing (62), and the rear wall of the lower cover (63b) is provided with a fourth air inlet (631) In the initial state, the fourth air inlet (631) is hidden in the upper cover (63a) and shielded by the rear side wall of the upper cover (63a), and in the open door state of the cooking device (1), the lower cover (63b) moves downward relative to the upper cover (63a) to expose the fourth air inlet (631) and locate above the open door gap (13).

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