Cooking equipment

Abstract

The utility model provides cooking equipment which comprises a pot body assembly, a pot cover and a steam generation assembly, and an exhaust part is arranged on the side portion of the pot body assembly. The pot cover covers the pot body assembly, a cooking cavity is formed in the pot cover and the pot body assembly, and the pot cover is used for sealing the cooking cavity under the condition that the pot cover covers the pot body assembly; the steam generation assembly is connected with the pot body assembly and used for generating steam into the cooking cavity, and the steam in the cooking cavity is used for being exhausted out of the cooking cavity through the exhaust part. According to the utility model, the exhaust part is arranged at the side part of the pot body assembly, and by utilizing the rule that steam flows from bottom to top, the steam cannot be exhausted outwards after flowing to the vertex position of the cooking cavity, so that the steam is accumulated in the cooking cavity and fills the cooking cavity, and after the whole cooking cavity is fully saturated, the steam cannot be exhausted outwards. And the steam gradually accumulated to the lower part layer by layer can flow to the exhaust part and is finally exhausted from the exhaust part, so that each corner in the cooking cavity can be uniformly covered by the steam.

Description

Technical Field

[0001] This utility model relates to the field of cooking equipment technology, and more specifically, to a cooking device. Background Technology

[0002] In related technologies, in electric steamer products, the heating plate is located at the bottom of the pot body assembly, while the exhaust vent is located on one side of the top of the pot lid. Steam flows from bottom to top, creating a pressure difference near the exhaust vent, which causes uneven steam flow path in the cooking cavity. This results in uneven temperature rise in the cooking cavity during the cooking process, affecting the cooking effect of the food. Utility Model Content

[0003] This utility model aims to solve one of the technical problems existing in the prior art or related technologies.

[0004] In view of this, the present invention proposes a cooking device. The cooking device includes a pot body assembly, a pot lid, and a steam generating assembly. The pot body assembly has an exhaust vent on its side. The pot lid is disposed on the pot body assembly, and the pot lid and the pot body assembly form a cooking cavity. When the pot lid is disposed on the pot body assembly, the pot lid is used to close the cooking cavity. The steam generating assembly is connected to the pot body assembly and is used to generate steam into the cooking cavity. The steam in the cooking cavity is used to discharge the steam from the cooking cavity through the exhaust vent.

[0005] The cooking device proposed in this utility model includes a pot body assembly, a pot lid, and a steam generating assembly. The pot body assembly is the main part of the cooking device.

[0006] The lid is placed on the pot body assembly, and the lid and the pot body assembly together form a cooking cavity. When the lid is placed on the pot body assembly, it is used to seal the cooking cavity. That is, the lid does not have an exhaust structure. The lid and the inside of the pot body assembly together form a closed cooking cavity. The lid covers the pot body assembly to maintain the temperature and pressure inside the cooking cavity, thereby promoting the full circulation of steam in the cavity and the even heating of the food.

[0007] The steam generating component is used to produce steam into the cooking chamber. Once generated, the steam quickly fills the cooking chamber, allowing the cooking equipment to heat the food using the heat conduction and convection of the steam.

[0008] This invention places the vent on the side of the pot body assembly, rather than on the lid as in related designs. This design allows the steam to circulate fully within the cooking cavity before being orderly discharged from the side, avoiding heat loss and uneven steam return that could be caused by steam directly impacting the lid.

[0009] In related technologies, the exhaust vent of the cooking equipment is located above the pot lid. Steam flows from bottom to top, creating a pressure difference near the exhaust vent on the pot lid. This causes uneven steam flow within the cooking cavity, resulting in uneven temperature rise within the cooking cavity during cooking. A low-temperature area is formed on the opposite side of the exhaust vent, affecting the cooking effect of the food.

[0010] This invention places the exhaust vent on the side of the pot body assembly, at a relatively low position within the cooking device. Utilizing the principle that steam flows upwards, the steam, after being generated by the steam generator, flows upwards towards the steam generator. Since the pot lid of this invention does not have an exhaust vent, when the steam reaches the apex of the cooking cavity, it cannot escape and instead accumulates within the cooking cavity, fully filling it. After accumulating layer by layer from top to bottom throughout the entire cooking cavity, it flows to the exhaust vent and finally exits from the exhaust vent on the side of the pot body assembly.

[0011] The design of the exhaust vents restricts the flow of steam, ensuring that every corner of the cooking cavity is evenly covered. This uniform steam distribution ensures that all parts of the food are heated evenly. This avoids uneven heating caused by uneven steam distribution, improving cooking results and resulting in more consistent textures. The recirculation of steam reduces heat loss, increasing cooking efficiency while also lowering energy consumption.

[0012] In summary, the cooking device proposed in this utility model has an exhaust vent on the side of the pot assembly. By utilizing the principle of steam flowing from bottom to top, the steam flow path is improved during the process of steam filling the cooking cavity, thereby achieving a uniform temperature rise effect in the steaming cavity during the cooking process. This ensures that all parts of the food are heated evenly and improves the cooking effect.

[0013] In addition, the cooking device according to the above-mentioned technical solution provided by this utility model may also have the following additional technical features:

[0014] In some technical solutions, optionally, the pot body assembly is provided with a water storage cavity, and the steam generating assembly is used to heat the water in the water storage cavity to generate steam. With the bottom of the pot body assembly as a reference, the exhaust section is higher than the liquid level in the water storage cavity.

[0015] In this technical solution, the pot body assembly is provided with a water storage chamber, which is used to store the amount of water required during the cooking process to ensure that steam can be continuously and stably supplied to the cooking chamber.

[0016] The steam generating component is connected to the water storage chamber. The steam generating component is used to heat the water in the water storage chamber to boiling point, thereby generating steam.

[0017] The vent is located on the side of the pot assembly, and its position is at a certain height relative to the bottom of the pot assembly. By placing the vent above the liquid level, it is ensured that when steam is generated, only steam can be discharged from the cooking chamber through the vent, while water is effectively blocked in the water storage chamber. In the event of vigorous boiling, the vent's position above the liquid level also reduces the risk of water splashing out or clogging the vent.

[0018] The vent is positioned higher than the liquid level in the water storage chamber, allowing its location to be sufficiently low. With the vent on the side and above the liquid level, steam can flow upwards within the cooking chamber. When the steam reaches the apex of the cooking chamber, it cannot escape and accumulates within. Specifically, the vent connects to the cooking chamber via the water storage chamber and ultimately exits from the vent on the side of the pot assembly, achieving uniform temperature distribution and even heating of the food within the cooking chamber. In some technical solutions, the pot assembly optionally includes a base and a steamer assembly. The steam generating assembly is mounted on the base, a portion of the vent extends from the base, and the base supports the bottom of the vent. The steamer assembly is mounted on the base and positioned between the pot lid and the base.

[0019] In this technical solution, the structure of the pot body assembly is defined. The pot body assembly includes a base and a steamer assembly, with the base serving as the foundation of the pot body assembly.

[0020] The steam generating component is mounted on the base, and part of the exhaust section extends out of the base. The base is supported on the bottom of the exhaust section. By mounting the exhaust section on the base, the height of the exhaust section can be designed to be low enough so that the steam can be fully filled in the cooking cavity before being discharged.

[0021] A portion of the vent extends beyond the base, thus lengthening the steam flow path and preventing heat loss and uneven steam recirculation that could result from direct steam impact on the pot lid. It also allows for directional steam discharge, avoiding any impact on the user. The base supports the bottom of the vent, providing stable support.

[0022] The steamer assembly is set on the base, between the pot lid and the base. The steamer assembly is a component used to place food for cooking, which facilitates the even penetration of steam and the heating of the food.

[0023] Steam has the characteristic of rising naturally. During cooking, after steam is generated from the steam generating component, it first fills the bottom of the cooking cavity, and then gradually rises to cover the food inside the steamer assembly. Because the exhaust vent is located on the side wall of the base and is low enough, the steam fully diffuses and permeates within the steamer assembly after filling the bottom and sides of the cooking cavity. By the time the steam flows to the exhaust vent, the food has already been fully heated and cooked.

[0024] In some technical solutions, optionally, a maximum liquid level line is provided on the water storage cavity, with the vent section being higher than the maximum liquid level line, based on the bottom of the pot assembly.

[0025] In this technical solution, a maximum liquid level line is set on the water storage chamber. The maximum liquid level line serves as a reference standard for users when adding water. Users should ensure that the water level does not exceed this line when adding water to prevent water from overflowing during the heating process.

[0026] The vent is designed to be positioned above the highest liquid level line, so that the vent will always remain above the liquid level, regardless of changes in the water level inside the water storage chamber.

[0027] By placing the vent above the maximum liquid level, water cannot come into contact with the vent during steam generation, thus avoiding the risk of water splashing, overflowing, or clogging the vent, protecting the normal operation of the cooking equipment, and reducing the risk of burns that users may suffer during use.

[0028] Because the vent is always above the liquid surface, steam can freely escape from the cooking chamber without being blocked by water.

[0029] In some technical solutions, optionally, a water storage cavity is provided on the base, the first end of the exhaust part is connected to the water storage cavity, the minimum distance between the first end of the exhaust part and the highest liquid level line is L1, and the minimum distance between the first end of the exhaust part and the top of the water storage cavity is L2, where L1 < L2.

[0030] In this technical solution, the first end of the exhaust section is connected to the water storage chamber. After the steam is generated, it enters the cooking chamber and, after accumulating, enters the exhaust section from the water storage chamber.

[0031] This invention precisely controls the position of the exhaust section to optimize the flow and distribution of steam in the cooking cavity, thereby ensuring the uniformity of temperature in the upper part of the cooking cavity.

[0032] The minimum distance between the first end of the vent and the highest liquid level line is L1. This distance ensures that water will not come into contact with the vent even when the water level reaches the highest liquid level line, thus avoiding the risk of water splashing out or clogging the vent.

[0033] The minimum distance between the first end of the exhaust section and the top of the water storage chamber is L2. This distance reflects the vertical position of the exhaust section relative to the top of the water storage chamber. L2 is greater than L1. This distance helps the steam to diffuse and penetrate fully in the cooking chamber, improving the temperature uniformity of the upper part of the cooking chamber.

[0034] In some technical solutions, optionally, the top of the steam generating assembly is provided with multiple first steam outlets, and the steam generating assembly generates steam into the cooking cavity through the first steam outlets, which are arranged toward the pot lid.

[0035] In this technical solution, the top of the steam generating component is provided with multiple first steam outlets, which are arranged facing the pot lid. After the steam is generated, it flows directly upward towards the top of the cooking cavity and the pot lid. The steam spreads rapidly in the cooking cavity and covers the entire cooking cavity.

[0036] Because the steam outlet is arranged upwards, the steam will not flow directly to the exhaust section located on the side wall of the base, reducing the possibility that the steam will be discharged through the exhaust section before reaching the upper part of the cooking cavity, thus improving the utilization efficiency of the steam in the cooking cavity.

[0037] As the steam rises, it forms an upward steam flow within the cooking cavity. This steam flow gradually fills the entire cooking cavity, ensuring thorough heat exchange with the food. Because the steam stays in the cooking cavity for a longer time and has a longer flow path, it ensures uniform temperature distribution between the upper and lower parts of the cooking cavity.

[0038] In some technical solutions, optionally, with the bottom of the pot assembly as a reference, the first steam outlet is higher than the exhaust section.

[0039] In this technical solution, based on the physical properties of steam and considerations for cooking effect, the first steam outlet is positioned higher than the exhaust section in the design of the pot body assembly. This ensures that steam first fills the top area of ​​the cooking chamber and then gradually penetrates downwards as the temperature and steam volume increase. This flow pattern helps to achieve a uniform temperature distribution within the cooking chamber, ensuring that the food is heated evenly.

[0040] By placing the exhaust vent at a lower position and the first steam outlet at a higher position, the likelihood of steam escaping through the exhaust vent before reaching the upper part of the cooking cavity can be reduced. This not only improves steam utilization efficiency but also reduces steam waste and humidity fluctuations within the cooking cavity.

[0041] In some technical solutions, optionally, the side of the steam generating assembly is provided with a plurality of second steam outlets, the plurality of second steam outlets are distributed along the circumference of the steam generating assembly, and the opening area of ​​the plurality of first steam outlets is larger than the opening area of ​​the plurality of second steam outlets.

[0042] In this technical solution, the steam generating assembly not only has multiple first steam outlets on its top, but also multiple second steam outlets on its side.

[0043] The second steam outlet is distributed circumferentially along the steam generating assembly, allowing steam to enter the cooking chamber simultaneously from multiple directions after generation. This multi-directional injection method facilitates rapid diffusion and uniform distribution of steam within the cooking chamber, preventing steam from being too concentrated in some areas and insufficient in others.

[0044] The opening area of ​​the multiple first steam outlets is larger than the opening area of ​​the multiple second steam outlets. By reducing the opening area of ​​the second steam outlets, the amount of steam flowing directly from the side to the exhaust section can be limited.

[0045] In some technical solutions, the second steam outlet may optionally be higher than the exhaust section, or the second steam outlet may be flush with the exhaust section, based on the boiler body assembly.

[0046] In this technical solution, on the one hand, with the pot body assembly as a reference, the second steam outlet is higher than the exhaust vent. When the second steam outlet is higher than the exhaust vent, the steam will initially flow upwards after being generated, and gradually diffuse to all parts of the cooking cavity as the temperature and steam volume increase. Because steam has an upward trend and the second steam outlet is positioned higher, the steam is less likely to flow directly downwards to the exhaust vent. This layout helps ensure sufficient diffusion and uniform distribution of steam within the cooking cavity, thereby improving the cooking effect.

[0047] On the other hand, the second steam outlet is flush with the exhaust section. Although the steam may be closer to the exhaust section after it is generated when the second steam outlet is flush with the exhaust section, it will still flow upward and diffuse to the top and surrounding areas of the cooking cavity due to the high temperature and upward trend of the steam.

[0048] In some technical solutions, optionally, the steam generating assembly includes: an inner cylinder located inside a water storage chamber, the bottom of which is located on the bottom wall of the water storage chamber, the inner cylinder having an inner cavity that is connected to the water storage chamber; and a heating plate located on the pot body assembly, the heating plate being arranged opposite to the inner cavity for heating the inner cavity.

[0049] In this technical solution, the steam generating assembly includes an inner cylinder and a heating plate. The inner cylinder is located inside the water storage chamber, with its bottom directly mounted on the bottom wall of the water storage chamber. The inner cylinder has an inner cavity that is connected to the water storage chamber. Water from the water storage chamber can flow into the inner cavity of the inner cylinder. The main function of the inner cylinder is to serve as the site for steam generation. When the heating plate heats the inner cavity, the water in the inner cavity is rapidly heated and converted into steam.

[0050] The heating plate is mounted on the pot body assembly, positioned opposite the inner cavity, and can directly heat the inner cavity of the inner cylinder. The heating plate is the heat-generating component; it converts electrical energy or other energy sources into thermal energy and transfers this thermal energy to the inner cavity of the inner cylinder. When water in the inner cavity comes into contact with the heat generated by the heating plate, it rapidly heats up and vaporizes, thus producing steam.

[0051] Before cooking begins, water from the water reservoir flows into the inner cavity of the inner cylinder through the connecting opening. Because the bottom of the inner cylinder is connected to the bottom wall of the water reservoir, the water flows smoothly into the inner cavity. When the heating plate starts working, it transfers a large amount of heat energy into the inner cavity. This heat energy causes the water in the inner cavity to heat up rapidly and reach its boiling point, thus vaporizing into steam. The design of the inner cylinder allows the water to heat up quickly, increasing the rate of steam generation.

[0052] In some technical solutions, the inner cylinder may optionally include: a first cylinder body disposed on the bottom wall of the water storage chamber; a second cylinder body disposed on the top of the first cylinder body, the interior of the first cylinder body and the interior of the second cylinder body being connected, the cross-sectional area of ​​the second cylinder body being smaller than the cross-sectional area of ​​the first cylinder body along the width direction of the pot assembly, a first steam outlet being disposed on the top of the second cylinder body, and a second steam outlet being disposed on the side of the second cylinder body.

[0053] In this technical solution, the inner cylinder includes a first cylinder and a second cylinder. The first cylinder is disposed on the bottom wall of the water storage chamber, serving as the bottom structure of the inner cylinder. The main function of the first cylinder is to contain and guide the water flowing in from the water storage chamber. The inner cylinder is connected to the water storage chamber, thus ensuring that water flows smoothly into the inner cylinder.

[0054] The second cylinder is located on top of the first cylinder, and the interiors of the second cylinder and the first cylinder are connected to form a continuous inner cavity.

[0055] Along the width of the pot assembly, the cross-sectional area of ​​the second cylinder is smaller than that of the first cylinder. The second cylinder serves as the main area for steam generation and injection. Due to the reduced cross-sectional area, water can reach its boiling point and vaporize more quickly when heated, thus generating steam.

[0056] The first steam outlet is located at the top of the second cylinder. Since the top of the second cylinder is the area where steam is most concentrated, placing the first steam outlet here ensures that steam can be rapidly and abundantly sprayed onto the top of the cooking cavity and towards the pot lid.

[0057] The second steam outlet is located on the side of the second cylinder. The second steam outlet is distributed circumferentially along the second cylinder, which helps to evenly distribute steam within the cooking chamber. Because the second cylinder has a smaller cross-sectional area and is positioned higher, the second steam outlet also prevents excessive steam from flowing directly to the sides and vents of the pot assembly.

[0058] In some technical solutions, the cooking device may optionally include: a panel assembly disposed on the pot body assembly, wherein the panel assembly and the exhaust vent are located on opposite sides of the pot body assembly.

[0059] In this technical solution, the cooking equipment also includes a panel assembly, which is mounted on the pot body assembly. The panel assembly is the operation and display part of the pot body assembly, specifically located on the top or front side of the pot body assembly, facilitating user operation and observation.

[0060] The vent and the panel assembly are located on opposite sides. The vent is positioned at the back of the pot body assembly, away from the user's operating area, reducing the risk of accidental exposure to high-temperature steam during cooking. In addition, placing the vent at the back makes the front of the cooking appliance cleaner and more aesthetically pleasing.

[0061] In some technical solutions, optionally, the exhaust section includes an exhaust port and an exhaust pipe; the pot body assembly includes: a water tank, disposed within the base, the water tank having a water storage chamber, an exhaust port disposed on the side wall of the water tank, an exhaust pipe located between the water tank and the base, the first end of the exhaust pipe communicating with the exhaust port, and steam in the cooking chamber being discharged outwards sequentially through the exhaust port and the exhaust pipe.

[0062] In this technical solution, the exhaust unit includes an exhaust port and an exhaust pipe. The boiler assembly includes a water tank, which is located within the base and has a water storage chamber. The exhaust port is located on the side wall of the water tank, through which steam can be discharged after it is generated. The exhaust pipe is located between the water tank and the base, with its first end connected to the exhaust port, allowing steam to enter the exhaust pipe from the exhaust port.

[0063] The steam inside the cooking cavity is discharged outwards through the exhaust vent and exhaust pipe in sequence. The flow of steam is guided by the exhaust pipe and exhaust vent, avoiding the heat loss and uneven steam return that may be caused by the steam directly impacting the pot lid.

[0064] In some technical solutions, optionally, at least a portion of the flow cross-sectional area of ​​the exhaust pipe is reduced from the first end to the second end of the exhaust pipe.

[0065] In this technical solution, the cross-sectional area of ​​at least a portion of the exhaust pipe is reduced from its first end to its second end, thereby increasing the resistance to steam flow within the exhaust pipe. This design helps ensure that the cooking cavity is filled with steam, and by increasing the steam exhaust resistance, it ensures that the cooking cavity maintains a high steam pressure and temperature for a certain period, thus accelerating the cooking process. In some technical solutions, optionally, the exhaust pipe has a flow channel bottom wall, and with the bottom of the pot assembly as a reference, the height of at least a portion of the flow channel bottom wall increases from its first end to its second end.

[0066] In this technical solution, the exhaust pipe has a flow channel bottom wall. Taking the bottom of the pot assembly as a reference, the height of at least a portion of the flow channel bottom wall increases from the first end to the second end of the exhaust pipe. As the height of the flow channel bottom wall increases, the path of steam flow in the exhaust pipe becomes longer and more complex, thereby increasing the resistance to steam exhaust. This helps to accumulate more steam in the cooking cavity, improving cooking efficiency and results.

[0067] During steam emission, some steam condenses into water. Due to the increased height of the bottom wall of the flow channel, the condensate flows back into the water storage chamber more easily under gravity, preventing it from accumulating in the exhaust pipe and affecting smooth steam emission. After returning to the water storage chamber, the condensate can be reheated and converted back into steam, thus achieving energy recycling. This helps improve the energy efficiency of cooking appliances.

[0068] In some technical solutions, optionally, with the bottom of the pot assembly as a reference, the opening of the second end of the exhaust pipe faces upward.

[0069] In this technical solution, with the bottom of the pot assembly as the reference, the opening of the second end of the exhaust pipe faces upward, and the steam will naturally rise upward when it is discharged, away from the side of the cooking equipment and the user.

[0070] During cooking, users may operate or observe the cooking equipment from the side. If steam is emitted directly from the side, users can easily be scalded by the high-temperature steam. The upward-facing opening at the second end of the exhaust pipe effectively avoids this situation, providing users with a safer cooking environment.

[0071] In addition, as steam rises in the exhaust duct and comes into contact with the cooler channel walls, some of the steam condenses into water. Because the opening at the second end of the exhaust duct faces upwards, the condensate flows down the channel walls instead of accumulating inside the channel or dripping onto the side of the cooking appliance.

[0072] In some technical solutions, the exhaust pipe can optionally be integrally formed into the water tank.

[0073] In this technical solution, the exhaust pipe is integrally molded into the water tank, with no interface between the integrated exhaust pipe and the water tank. This avoids air leakage problems caused by loose or damaged interfaces, thus ensuring the stability and continuity of steam emission. The integrated design also enhances the structural strength and rigidity, improving the durability and vibration resistance of the cooking equipment. Furthermore, the integrated design reduces assembly steps in the manufacturing process, lowering manufacturing costs and increasing production efficiency.

[0074] Additional aspects and advantages of this invention will become apparent in the description that follows, or may be learned by practice of this invention. Attached Figure Description

[0075] The above and / or additional aspects and advantages of this utility model will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0076] Figure 1 An exploded view of one of the cooking apparatuses in an embodiment of the present invention is shown;

[0077] Figure 2 A second exploded view of the cooking apparatus in an embodiment of this utility model is shown;

[0078] Figure 3 One of the structural schematic diagrams of the cooking device in an embodiment of the present invention is shown;

[0079] Figure 4 The second schematic diagram of the cooking device in an embodiment of this utility model is shown.

[0080] Figure label:

[0081] 100 Cooking equipment, 110 Pot body assembly, 111 Bottom, 112 Exhaust section, 113 Exhaust port, 114 Water storage chamber, 115 Maximum liquid level line, 116 Base, 118 Bottom cover, 120 Shell, 122 Steamer assembly, 124 Steamer, 126 First steaming plate, 128 Second steaming plate, 130 Exhaust pipe, 131 Flow channel bottom wall, 136 Opening, 138 Pot lid, 140 Cooking cavity, 150 Steam generating assembly, 152 Water tank, 160 First steam outlet, 170 Second steam outlet, 180 Inner cylinder, 182 Inner cavity, 184 First cylinder, 186 Second cylinder, 188 Heating plate, 190 Panel assembly, 192 Power board, 194 Fasteners. Detailed Implementation

[0082] To better understand the above-mentioned objectives, features, and advantages of this utility model, the present utility model will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0083] Many specific details are set forth in the following description in order to provide a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present invention is not limited to the specific embodiments disclosed below.

[0084] The following reference Figures 1 to 4 The present invention describes a cooking apparatus 100 provided according to some embodiments of the present invention.

[0085] like Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, in an embodiment of this utility model, a cooking device 100 is proposed. The cooking device 100 includes a pot body assembly 110, a pot lid 138, and a steam generating assembly 150. The side of the pot body assembly 110 is provided with an exhaust vent 112. The pot lid 138 is disposed on the pot body assembly 110, and a cooking cavity 140 is formed in the pot lid 138 and the pot body assembly 110. The steam generating assembly 150 is connected to the pot body assembly 110 and is used to generate steam into the cooking cavity 140. The steam in the cooking cavity 140 is used to discharge the steam into the cooking cavity 140 through the exhaust vent 112.

[0086] In this embodiment, the cooking device 100 proposed by this utility model includes a pot body assembly 110, a pot lid 138, and a steam generating assembly 150. The pot body assembly 110 is the main body of the cooking device 100 and is made of a high-temperature resistant and corrosion-resistant material.

[0087] In this invention, the design of the pot body assembly 110 takes into account the flow and distribution of steam. Specifically, the cooking device 100 proposed in this invention has an exhaust vent 112 on the side of the pot body assembly 110.

[0088] The lid 138 is placed on the pot body assembly 110, and the lid 138 and the pot body assembly 110 together form a cooking cavity 140. When the lid 138 is placed on the pot body assembly 110, the lid 138 is used to seal the cooking cavity 140. That is, the lid 138 is not provided with an exhaust structure. The lid 138 and the interior of the pot body assembly 110 together form a closed cooking cavity 140. The lid 138 covers the pot body assembly 110 to maintain the temperature and pressure inside the cooking cavity 140, thereby promoting the full circulation of steam in the cooking cavity 140 and the even heating of the food.

[0089] Specifically, lid 138 is a non-perforated lid.

[0090] The steam generating assembly 150 is used to generate steam into the cooking cavity 140. After the steam is generated, it quickly fills the cooking cavity 140, so that the cooking device 100 uses the heat conduction and convection of the steam to heat the food.

[0091] This invention places the exhaust vent 112 on the side of the pot body assembly 110, rather than on the lid 138 in related designs. This design allows steam to circulate fully within the cooking cavity 140 before being orderly discharged from the side, avoiding heat loss and uneven steam return that might occur if steam directly impacts the lid 138. The steam generating assembly 150 generates steam into the cooking cavity 140, and the steam in the cooking cavity 140 is discharged through the exhaust vent 112. The natural flow of steam from bottom to top within the cooking cavity 140, generated by the steam generating assembly 150, is fully utilized.

[0092] Because the exhaust vent of the cooking equipment in the related technology is located above the pot lid, the steam flows from bottom to top, creating a pressure difference near the exhaust vent of the pot lid. This causes uneven steam flow path in the cooking cavity, resulting in uneven temperature rise in the cooking cavity during the cooking process. A low-temperature area is formed on the opposite side of the exhaust vent, which affects the cooking effect of the food.

[0093] In this invention, the exhaust vent 112 is located on the side of the pot body assembly 110, forming an integrated structure with the pot body. The exhaust vent 112 is located at a relatively low position in the cooking device 100. Figure 3 The arrows in the diagram indicate the path of steam flow. Utilizing the principle that steam flows from bottom to top, the steam flows upwards after being generated by the steam generating component 150. Since the lid 138 of this invention does not have an exhaust vent 112, when the steam reaches the apex of the cooking chamber 140, it cannot escape outwards. Therefore, it accumulates within the cooking chamber 140, fully filling it. After accumulating layer by layer from top to bottom throughout the entire cooking chamber 140, it flows to the exhaust vent 112 and is finally discharged from the exhaust vent 112 on the side of the pot body assembly 110.

[0094] The design of the exhaust vent 112 restricts the flow of steam, ensuring that all corners of the cooking cavity 140 are evenly covered by steam. Because the steam is evenly distributed within the cooking cavity 140, all parts of the food are heated uniformly. This design effectively avoids uneven heating of food caused by uneven steam distribution, thereby improving cooking results and making the food taste more consistent.

[0095] Because steam fully fills the cooking cavity 140 before escaping from the side, this design ensures a more uniform temperature throughout the cooking cavity 140, thus avoiding uneven heating of the food. This uniform temperature rise helps to better retain and release the nutrients in the food, while also making the food more tender and juicy.

[0096] The recycling of steam reduces heat loss, improves cooking efficiency, and also reduces energy consumption.

[0097] In summary, the cooking device 100 proposed in this utility model has an exhaust vent 112 on the side of the pot body assembly 110. By utilizing the principle of steam flowing from bottom to top, the steam flow path is improved during the process of steam filling the cooking cavity 140, thereby achieving a uniform temperature rise effect in the steaming cavity during the cooking process, thus ensuring that all parts of the food are heated evenly and improving the food cooking effect.

[0098] Specifically, the pot lid 138 is provided with a recessed handle, making it easy for users to pick up the pot lid 138.

[0099] like Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, in some embodiments, optionally, the pot body assembly 110 is provided with a water storage cavity 114, and the steam generating assembly 150 is used to heat the water in the water storage cavity 114 to generate steam. With the bottom 111 of the pot body assembly 110 as a reference, the exhaust part 112 is higher than the liquid level in the water storage cavity 114.

[0100] In this embodiment, the pot body assembly 110 is provided with a water storage chamber 114, which is used to store water required during the cooking process to ensure that steam can be continuously and stably supplied to the cooking chamber 140.

[0101] The steam generating assembly 150 is connected to the water storage chamber 114. The steam generating assembly 150 is used to heat the water in the water storage chamber 114. The steam generating assembly 150 heats the water in the water storage chamber 114 to boiling point, thereby generating steam.

[0102] The vent 112 is located on the side of the pot assembly 110, and its position is at a certain height relative to the bottom 111 of the pot assembly 110. By positioning the vent 112 above the liquid level, it is ensured that when steam is generated, only steam can smoothly exit the cooking chamber 140 through the vent 112, while water is effectively blocked in the water storage chamber 114. In the event of vigorous boiling, the vent 112's position above the liquid level also significantly reduces the risk of water splashing out or clogging the vent 112. This helps maintain the cleanliness and hygiene of the cooking chamber 140 and also extends the service life of the cooking equipment 100.

[0103] The design to prevent water splashing and clogging of the vent 112 also enhances safety during cooking. Users do not need to worry about the risk of burns caused by water splashing during use, and it also reduces safety hazards caused by equipment malfunctions.

[0104] The exhaust vent 112 is higher than the liquid level in the water storage chamber 114, which also allows the exhaust vent 112 to be positioned sufficiently low. Located on the side and above the liquid level, the exhaust vent 112 allows steam to flow upwards within the cooking chamber 140. When the steam reaches the apex of the cooking chamber 140, it cannot escape and accumulates within the cooking chamber 140 before finally being discharged from the exhaust vent 112 on the side of the pot assembly 110. This ensures uniform temperature distribution and even heating of the food within the cooking chamber 140. Specifically, the pot assembly 110 includes a water storage chamber 114 and a removable water tank with the water storage chamber 114.

[0105] like Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, in some embodiments, optionally, the pot body assembly 110 includes a base 116 and a steamer assembly 122, a portion of the vent 112 extends out of the base 116, and the base 116 is supported on the bottom of the vent 112; the steamer assembly 122 is disposed on the base 116 and is located between the pot lid 138 and the base 116.

[0106] In this embodiment, the structure of the pot body assembly 110 is defined. The pot body assembly 110 includes a base 116 and a steamer assembly 122, with the base 116 serving as the base part of the pot body assembly 110.

[0107] The steam generating assembly 150 is disposed on the base 116, and the exhaust 112 is located on the base 116. By disposing the exhaust 112 on the base 116, the height of the exhaust 112 can be designed to be low enough so that the steam is fully filled in the cooking chamber 140 before being discharged.

[0108] A portion of the exhaust vent 112 extends beyond the base 116, thereby extending the steam flow path and avoiding heat loss and uneven steam return that may be caused by direct steam impact on the pot lid 138. It also allows for directional steam discharge, preventing impact on the user. The base 116 supports the bottom of the exhaust vent 112, providing stable support for the exhaust vent 112.

[0109] The steamer assembly 122 is mounted on the base 116 and located between the pot lid 138 and the base 116. The steamer assembly 122 is a component used to place food for cooking, which facilitates the even penetration of steam and the heating of the food.

[0110] Steam has the characteristic of rising naturally. During cooking, after steam is generated from the steam generating component 150, it first fills the bottom 111 of the cooking cavity 140, and then gradually rises to cover the food inside the entire steamer assembly 122. This bottom-up flow helps to achieve even heating of the food.

[0111] Because the exhaust vent 112 is located on the side wall of the base 116 and is at a sufficiently low height, the steam, after filling the bottom 111 and surrounding areas of the cooking chamber 140, has enough time and space to fully diffuse and penetrate within the steamer assembly 122. Thus, by the time the steam reaches the exhaust vent 112, the food has already been adequately heated and cooked.

[0112] When the steam pressure inside the cooking chamber 140 reaches a certain level, excess steam will be smoothly discharged through the exhaust port 112. This process not only maintains a stable pressure and temperature environment inside the cooking chamber 140, but also ensures a continuous supply of steam and continuous cooking.

[0113] The upward flow of steam and its full diffusion within the cooking chamber 140 ensure that the food is heated evenly, avoiding localized overheating or uncooking.

[0114] Specifically, the base 116 includes a housing 120 and a bottom cover 118. The housing 120 is disposed on the bottom cover 118, and an exhaust vent 112 is provided on the side wall of the housing 120.

[0115] Ventilation holes are provided on the bottom cover 118 to protect the steam generating assembly 150 and dissipate heat from the steam generating assembly 150.

[0116] Specifically, the steamer assembly 122 includes a steamer 124, a first steaming plate 126 and a second steaming plate 128. The first steaming plate 126 is disposed inside the steamer 124 and is located in the upper region of the steamer 124. The second steaming plate 128 is disposed inside the steamer 124 and is located in the lower region of the steamer 124. Specifically, both the first steaming plate 126 and the second steaming plate 128 have holes.

[0117] The first steaming plate 126 and the second steaming plate 128 are used to support the food so that the food can be heated evenly. The holes on the first steaming plate 126 and the second steaming plate 128 help the steam to circulate, ensuring that the food can be heated evenly and fully by the steam, thereby improving the steaming effect.

[0118] In some embodiments, the pot assembly 110 may optionally include a base 116, a steam generating assembly 150 disposed on the base 116, and an exhaust portion 112 disposed on the side wall of the base 116.

[0119] In this embodiment, the cooking device 100 may also exclude the steamer 124, that is, it may only include the pot assembly 110, through which food is placed and heated.

[0120] In some embodiments, the pot assembly 110 may optionally include a base 116 and a steamer assembly 122, with a steam generating assembly 150 disposed on the base 116; the steamer assembly 122 is disposed on the base 116, the steamer assembly 122 is located between the pot lid 138 and the base 116, and the exhaust vent 112 is disposed on the side wall of the steamer assembly 122.

[0121] like Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, in some embodiments, optionally, the water storage cavity 114 is provided with a maximum liquid level line 115, with the bottom 111 of the pot body assembly 110 as a reference, and the exhaust part 112 is higher than the maximum liquid level line 115.

[0122] In this embodiment, the cooking device 100 is designed with a maximum liquid level line 115 on the water storage chamber 114. The maximum liquid level line 115 is a reference standard for users when adding water. Users should ensure that the water level does not exceed this line when adding water to prevent water from overflowing during the heating process.

[0123] The vent 112 is designed to be positioned above the highest liquid level 115, which means that the vent 112 will always remain above the liquid level, regardless of how the water level in the water storage chamber 114 changes.

[0124] By setting the exhaust vent 112 above the maximum liquid level 115, it can be ensured that water cannot come into contact with the exhaust vent 112 during the steam generation process, thereby avoiding the risk of water splashing out, overflowing or blocking the exhaust vent 112, protecting the normal operation of the cooking equipment 100, and reducing the risk of burns that users may suffer during use.

[0125] Because the exhaust vent 112 remains above the liquid surface, steam can freely exit the cooking chamber 140 through the exhaust vent 112 without being blocked by water. This helps maintain a stable pressure and temperature environment within the cooking chamber 140, ensuring that steam can penetrate the food evenly and improve cooking results.

[0126] like Figure 4 As shown, in some embodiments, optionally, a water storage cavity 114 is provided on the base 116, the first end of the vent 112 is connected to the water storage cavity 114, the minimum distance between the first end of the vent 112 and the highest liquid level line 115 is L1, and the minimum distance between the first end of the vent 112 and the top of the water storage cavity 114 is L2, where L1 < L2.

[0127] In this embodiment, the first end of the exhaust section 112 is connected to the water storage chamber 114. After the steam is generated, it enters the cooking chamber 140 and, after accumulating, enters the exhaust section 112 from the water storage chamber 114.

[0128] This invention precisely controls the position of the exhaust section 112 to optimize the flow and distribution of steam in the cooking chamber 140, thereby ensuring the uniformity of temperature in the upper part of the cooking chamber 140.

[0129] The minimum distance between the first end of the vent 112 and the highest liquid level line 115 is L1. This distance ensures that even when the water level reaches the highest liquid level line 115, water will not come into contact with the vent 112, thereby avoiding the risk of water splashing out or blocking the vent 112.

[0130] The minimum distance between the first end of the exhaust section 112 and the top of the water storage chamber 114 is L2. This distance reflects the vertical position of the exhaust section 112 relative to the top of the water storage chamber 114. L2 is greater than L1. Through the above-mentioned distance relationship, it helps the steam to diffuse and penetrate fully in the cooking chamber 140, and improves the temperature uniformity of the upper part of the cooking chamber 140.

[0131] This invention, by limiting the position of the exhaust section 112 (L1 < L2), ensures that steam circulates and penetrates fully within the cooking chamber 140, resulting in more even heating of the food. This not only improves cooking efficiency but also guarantees the consistency of the taste and quality of the cooked food.

[0132] like Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, in some embodiments, optionally, the top of the steam generating assembly 150 is provided with a plurality of first steam outlets 160, through which the steam generating assembly 150 generates steam into the cooking cavity 140, and the first steam outlets 160 are arranged toward the pot lid 138.

[0133] In this embodiment, the top of the steam generating assembly 150 is provided with a plurality of first steam outlets 160, which are arranged toward the pot lid 138. After the steam is generated, it flows directly upward toward the top of the cooking cavity 140 and the pot lid 138. This flow pattern helps the steam to spread rapidly in the cooking cavity 140 and cover the entire cooking space.

[0134] Since the steam outlet is arranged upwards, the steam will not flow directly to the exhaust section 112 located on the side wall of the base 116 in the initial stage. This reduces the possibility that the steam will be discharged through the exhaust section 112 before reaching the upper part of the cooking cavity 140, thereby improving the utilization efficiency of the steam in the cooking cavity 140.

[0135] After the steam flows upward, it forms an upward steam flow within the cooking cavity 140. The steam flow gradually fills the entire cooking cavity 140 and exchanges heat thoroughly with the food. Because the steam stays in the cooking cavity 140 for a longer time and has a longer flow path, it ensures the uniformity of temperature in the upper and lower parts of the cooking cavity 140.

[0136] The thorough diffusion and penetration of steam helps to heat food quickly and evenly. This not only shortens cooking time but also improves cooking efficiency, ensuring that food is cooked to its optimal condition.

[0137] like Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, in some embodiments, optionally, with the bottom 111 of the pot assembly 110 as a reference, the first steam outlet 160 is higher than the exhaust section 112.

[0138] In this embodiment, in the design of the pot body assembly 110, based on the physical properties of steam and the consideration of cooking effect, the present invention sets the first steam outlet 160 higher than the exhaust section 112.

[0139] Steam is formed by the vaporization of water heated to its boiling point, thus possessing a high temperature and energy. Because steam is less dense than cold air, it naturally rises after being generated. This upward trend allows the steam to quickly fill the top of the cooking cavity 140 and gradually penetrate downwards.

[0140] Because steam has a low density and high temperature, it does not easily flow directly downwards. During cooking, the air temperature inside the cooking chamber 140 gradually increases, but its density is still relatively high compared to the newly generated steam. Therefore, steam tends to flow upwards rather than downwards.

[0141] By positioning the first steam outlet 160 higher than the exhaust vent 112, steam can be ensured to first fill the top area of ​​the cooking chamber 140, and then gradually penetrate downwards as the temperature rises and the amount of steam increases. This flow pattern helps to achieve a uniform temperature distribution within the cooking chamber 140, ensuring that the food is heated evenly.

[0142] By positioning the exhaust vent 112 at a lower position and the first steam outlet 160 at a higher position, the likelihood of steam being discharged through the exhaust vent 112 before reaching the upper part of the cooking cavity 140 can be reduced. This not only improves steam utilization efficiency but also reduces steam waste and humidity fluctuations within the cooking cavity 140.

[0143] like Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, in some embodiments, optionally, the side of the steam generating assembly 150 is provided with a plurality of second steam outlets 170, the plurality of second steam outlets 170 are distributed along the circumference of the steam generating assembly 150, and the opening area 136 of the plurality of first steam outlets 160 is larger than the opening area 136 of the plurality of second steam outlets 170.

[0144] In this embodiment, the steam generating assembly 150 is provided with a plurality of first steam outlets 160 on its top and a plurality of second steam outlets 170 on its side.

[0145] The second steam outlet 170 is along the circumference of the steam generating assembly 150 (e.g., Figure 2 The distribution of steam (in the direction indicated by arrow A) allows steam to enter the cooking chamber 140 simultaneously from multiple directions after it is generated. This multi-directional injection method helps the steam to spread rapidly and evenly within the cooking chamber 140, avoiding situations where steam is too concentrated in some areas and insufficient in others.

[0146] The opening 136 area of ​​the plurality of first steam outlets 160 is larger than the opening 136 area of ​​the plurality of second steam outlets 170. Although steam tends to rise, some steam may still flow to lower locations, including the exhaust 112, during cooking. By reducing the opening 136 area of ​​the second steam outlets 170, the amount of steam flowing directly from the side to the exhaust 112 can be limited.

[0147] like Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, in some embodiments, optionally, with the pot assembly 110 as a reference, the second steam outlet 170 is higher than the exhaust section 112, or the second steam outlet 170 is flush with the exhaust section 112.

[0148] In this embodiment, with the pot assembly 110 as a reference, the second steam outlet 170 is higher than the exhaust vent 112. When the second steam outlet 170 is higher than the exhaust vent 112, the steam initially flows upwards after generation and gradually diffuses to various parts of the cooking cavity 140 as the temperature and steam volume increase. Because steam has an upward trend and the second steam outlet 170 is positioned higher, the steam is less likely to flow directly downwards to the exhaust vent 112. This arrangement helps ensure sufficient diffusion and uniform distribution of steam within the cooking cavity 140, thereby improving cooking results.

[0149] The second steam outlet 170 is flush with the exhaust 112. Although the steam may be closer to the exhaust 112 after it is generated when the second steam outlet 170 is flush with the exhaust 112, due to the high temperature and rising trend of the steam, it will still preferentially flow upward and diffuse to the top and surrounding area of ​​the cooking cavity 140. This layout can also achieve a uniform distribution of steam in the cooking cavity 140, but may require a more refined design to ensure that the steam is not prematurely discharged through the exhaust 112.

[0150] like Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, in some embodiments, optionally, the steam generating assembly 150 includes: an inner cylinder 180 located inside a water storage chamber 114, the bottom of the inner cylinder 180 being disposed on the bottom wall of the water storage chamber 114, the inner cylinder 180 having an inner cavity 182 communicating with the water storage chamber 114; and a heating plate 188 disposed on the pot body assembly 110, the heating plate 188 being disposed opposite to the inner cavity 182 for heating the inner cavity 182.

[0151] In this embodiment, the steam generating assembly 150 includes an inner cylinder 180 and a heating plate 188. The inner cylinder 180 is located within a water storage chamber 114, with its bottom directly mounted on the bottom wall of the water storage chamber 114. The inner cylinder 180 has an inner cavity 182, which is connected to the water storage chamber 114. Water in the water storage chamber 114 can flow into the inner cavity 182 of the inner cylinder 180. The main function of the inner cylinder 180 is to serve as the site for steam generation. When the heating plate 188 heats the inner cavity 182, the water in the inner cavity 182 is rapidly heated and converted into steam.

[0152] A heating plate 188 is mounted on the pot body assembly 110, and is positioned opposite the inner cavity 182, enabling direct heating of the inner cavity 182 of the inner cylinder 180. The heating plate 188 is the heat-generating component; it converts electrical energy or other energy sources into thermal energy and transfers this thermal energy to the inner cavity 182 of the inner cylinder 180. When water in the inner cavity 182 comes into contact with the heat generated by the heating plate 188, it rapidly heats up and vaporizes, thus producing steam.

[0153] Before cooking begins, water in the water storage chamber 114 flows into the inner cavity 182 of the inner cylinder 180 through the connecting port. Since the bottom of the inner cylinder 180 is connected to the bottom wall of the water storage chamber 114, the water can flow smoothly into the inner cavity 182. When the heating plate 188 starts working, it transfers a large amount of heat energy to the inner cavity 182 of the inner cylinder 180. This heat energy causes the water in the inner cavity 182 to heat up rapidly and reach its boiling point, thus vaporizing into steam. Due to the design of the inner cylinder 180, the water can be heated quickly, resulting in rapid steam generation.

[0154] Specifically, an energy-concentrating ring structure can be formed through the inner cylinder 180, which concentrates energy and makes the heat more concentrated, thereby generating steam more quickly in a short time.

[0155] Specifically, the pot body assembly 110 includes a base 116, the base 116 includes a housing 120 and a bottom cover 118, the housing 120 is disposed on the bottom cover 118, and an exhaust vent 112 is provided on the side wall of the housing 120. The bottom cover 118 is provided with ventilation holes to protect the heating plate 188 and dissipate heat from the heating plate 188.

[0156] Specifically, the cooking device 100 also includes a fastener 194, which connects the heating plate 188 and the pot body assembly 110, thereby stably mounting the heating plate 188 on the pot body assembly 110.

[0157] like Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, in some embodiments, optionally, the inner cylinder 180 includes: a first cylinder 184 disposed on the bottom wall of the water storage cavity 114; a second cylinder 186 disposed on the top of the first cylinder 184, the interior of the first cylinder 184 and the interior of the second cylinder 186 are connected, the cross-sectional area of ​​the second cylinder 186 is smaller than the cross-sectional area of ​​the first cylinder 184 along the width direction of the pot assembly 110, a first steam outlet 160 is disposed on the top of the second cylinder 186, and a second steam outlet 170 is disposed on the side of the second cylinder 186.

[0158] In this embodiment, the inner cylinder 180 in the design of the steam generating assembly 150 includes a first cylinder 184 and a second cylinder 186.

[0159] The first cylinder 184 is disposed on the bottom wall of the water storage cavity 114, serving as the bottom structure of the inner cylinder 180. The main function of the first cylinder 184 is to contain and guide the water flowing in from the water storage cavity 114. The inner cylinder 180 is connected to the water storage cavity 114, thus ensuring that water flows smoothly into the inner cylinder 180.

[0160] The second cylinder 186 is located at the top of the first cylinder 184, and the interiors of the second cylinder 186 and the first cylinder 184 are connected to form a continuous inner cavity 182.

[0161] Along the width direction of the pot body assembly 110 (e.g.) Figure 1 (In the direction indicated by the middle arrow C), the cross-sectional area of ​​the second cylinder 186 is smaller than that of the first cylinder 184. This design makes the second cylinder 186 more compact in the vertical direction, and also provides conditions for concentrated steam generation and injection.

[0162] The second cylinder 186 serves as the main area for steam generation and injection. Due to the reduced cross-sectional area, water can reach its boiling point and vaporize more quickly when heated, thus generating steam.

[0163] The first steam outlet 160 is located at the top of the second cylinder 186. Since the top of the second cylinder 186 is the area where steam is most concentrated, placing the first steam outlet 160 here ensures that steam can be rapidly and abundantly sprayed onto the top of the cooking cavity 140 and the direction of the lid 138.

[0164] The second steam outlet 170 is located on the side of the second cylinder 186. These steam outlets are distributed circumferentially along the second cylinder 186, which helps to distribute steam evenly within the cooking cavity 140. Because the second cylinder 186 has a small cross-sectional area and is located high, the second steam outlet 170 can also prevent excessive steam from flowing directly to the side of the pot assembly 110 and the exhaust vent 112.

[0165] This invention improves steam generation efficiency by reducing the cross-sectional area of ​​the second cylinder (186) so that water can reach its boiling point and vaporize more quickly during heating.

[0166] like Figure 2 and Figure 3 As shown, in some embodiments, the cooking device 100 may optionally include a panel assembly 190 disposed on the pot body assembly 110, wherein the panel assembly 190 and the exhaust vent 112 are located on opposite sides of the pot body assembly 110.

[0167] In this embodiment, the cooking device 100 further includes a panel assembly 190, which is disposed on the pot body assembly 110. The panel assembly 190 is the operation and display part of the pot body assembly 110, specifically located on the top or front side of the pot body assembly 110, for easy operation and observation by the user.

[0168] The exhaust vent 112 and the panel assembly 190 are located on opposite sides. The exhaust vent 112 is located at the back of the pot body assembly 110, away from the user's operating area, which reduces the risk of the user accidentally coming into contact with high-temperature steam during cooking. In addition, placing the exhaust vent 112 at the back makes the front of the cooking appliance cleaner and more aesthetically pleasing.

[0169] Specifically, the panel assembly 190 includes a touch screen, which allows users to set parameters such as cooking mode, temperature, and time, enabling more intuitive and convenient operation.

[0170] The panel assembly 190 also includes a display screen for showing key information such as cooking time, temperature, and remaining time, allowing users to keep track of the cooking progress at any time.

[0171] Specifically, the panel assembly 190 is detachably mounted on the pot body assembly 110. The detachable panel assembly 190 is designed to facilitate cleaning and maintenance by the user.

[0172] Specifically, the panel assembly 190 may carry a control program and have a display interface.

[0173] Specifically, the cooking device 100 also includes a power board 192, which is disposed on the pot body assembly 110. The power board 192 is connected to the panel assembly 190 and the steam generating assembly 150 to provide electrical energy. The power board 192 can be connected to an external power source.

[0174] like Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, in some embodiments, optionally, the exhaust section 112 includes an exhaust port 113 and an exhaust pipe 130, and the pot body assembly 110 includes: a water tank 152 disposed in the base 116, the water tank 152 having a water storage chamber 114; the exhaust port 113 is disposed on the side wall of the water tank 152, the exhaust pipe 130 is located between the water tank 152 and the base 116, the first end of the exhaust pipe 130 is connected to the exhaust port 113, and the steam in the cooking chamber 140 is discharged outward through the exhaust port 113 and the exhaust pipe 130 in sequence.

[0175] In this embodiment, the exhaust section 112 includes an exhaust port 113 and an exhaust pipe 130. The pot body assembly 110 includes a water tank 152, which is located inside the base 116. The water tank 152 has a water storage chamber 114. The exhaust port 113 is located on the side wall of the water tank 152, and steam can be discharged through the exhaust port 113 after it is generated.

[0176] The exhaust pipe 130 is located between the water tank 152 and the base 116. The first end of the exhaust pipe 130 is connected to the exhaust port 113, and steam can enter the exhaust pipe 130 through the exhaust port 113.

[0177] The steam in the cooking cavity 140 is discharged outward through the exhaust port 113 and the exhaust pipe 130 in sequence. The flow of steam is guided by the exhaust pipe 130 and the exhaust port 113, which avoids the heat loss and uneven steam return that may be caused by the steam directly impacting the pot lid 138.

[0178] like Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, in some embodiments, optionally, at least a portion of the flow cross-sectional area of ​​the exhaust pipe 130 is reduced from the first end of the exhaust pipe 130 to the second end of the exhaust pipe 130.

[0179] In this embodiment, at least a portion of the cross-sectional area of ​​the exhaust pipe 130, from its first end to its second end, is reduced, thereby increasing the resistance to steam flow within the exhaust pipe 130. This design helps ensure that the cooking chamber 140 is filled with steam. By increasing the steam exhaust resistance, a higher steam pressure and temperature can be maintained within the cooking chamber 140 for a certain period, thus accelerating the cooking process.

[0180] like Figure 4 As shown, in some embodiments, optionally, the exhaust duct 130 has a flow channel bottom wall 131, with the height of at least a portion of the flow channel bottom wall 131 increasing from the first end of the exhaust duct 130 to the second end of the exhaust duct 130, based on the bottom 111 of the pot body assembly 110.

[0181] In this embodiment, the exhaust duct 130 has a flow channel bottom wall 131. With the bottom 111 of the pot assembly 110 as a reference, at least a portion of the height of the flow channel bottom wall 131 increases from the first end to the second end of the exhaust duct 130. As the height of the flow channel bottom wall 131 increases, the path of steam flow in the exhaust duct 130 becomes longer and more complex, thereby increasing the resistance to steam discharge. This helps to accumulate more steam in the cooking chamber 140, improving cooking efficiency and effectiveness.

[0182] During the steam discharge process, some of the steam will condense into water. Due to the increased height of the bottom wall 131 of the flow channel, the condensate will flow back into the water storage chamber 114 more easily under the action of gravity, thus preventing the condensate from accumulating in the exhaust pipe 130 and affecting the smooth discharge of steam.

[0183] After the condensate flows back into the water storage chamber 114, it can be reheated and converted into steam, thus achieving energy recycling. This helps improve the energy efficiency of cooking appliances.

[0184] Specifically, a condensate collection tank is installed at a lower position on the bottom wall of the flow channel to collect the returned condensate and guide it into the water storage chamber 114 through a pipe.

[0185] Furthermore, a layer of hydrophobic material or a hydrophobic structure can be designed to cover the bottom wall surface of the flow channel to improve the fluidity of the condensate and accelerate the return of the condensate to the water storage chamber 114.

[0186] like Figure 4 As shown, in some embodiments, optionally, with the bottom 111 of the pot assembly 110 as a reference, the opening 136 of the second end of the exhaust pipe 130 faces upward.

[0187] In this embodiment, with the bottom 111 of the pot body assembly 110 as a reference, the opening 136 of the second end of the exhaust pipe 130 faces upward, and the steam will naturally rise upward when it is discharged, away from the side of the cooking device 100 and the user.

[0188] During cooking, users may operate or observe the cooking equipment 100 from the side. If steam is emitted directly from the side, users are easily scalded by the high-temperature steam. The upward-facing opening 136 at the second end of the exhaust pipe 130 effectively avoids this situation, providing users with a safer cooking environment.

[0189] Furthermore, as steam rises in the exhaust duct 130 and comes into contact with the cooler channel wall, some of the steam condenses into water. Because the opening 136 at the second end of the exhaust duct 130 faces upwards, the condensate flows down the channel wall instead of accumulating inside the channel or dripping onto the side of the cooking appliance 100. This helps keep the cooking appliance 100 clean and dry.

[0190] Furthermore, the cooking appliance 100 may also include a scalding shield, with a scalding plate installed on the outside of the second end of the exhaust pipe 130. The scalding shield can effectively block and disperse the heat of the steam, preventing heat from being directly transferred to the side of the cooking appliance 100.

[0191] Furthermore, one or more layers of thermal insulation material are installed inside or outside the second end of the exhaust pipe 130. These thermal insulation materials can be materials with good thermal insulation properties, such as asbestos, glass fiber, and aerogel.

[0192] The insulation layer can effectively reduce the heat transferred by steam as it passes through the exhaust pipe 130, thereby reducing the temperature rise on the side of the cooking equipment 100.

[0193] Furthermore, the cooking appliance 100 may also include a steam guiding device disposed at an opening 136 at the second end of the exhaust pipe 130.

[0194] A steam deflector directs steam from the second end of the exhaust pipe 130 in a direction away from the user. Specifically, the steam deflector is an inclined pipe or nozzle that allows steam to flow in a specific direction upon discharge.

[0195] In some embodiments, the exhaust pipe 130 is optionally integrally formed into the water tank 152.

[0196] In this embodiment, the exhaust pipe 130 is integrally formed into the water tank 152. There is no interface between the integrally formed exhaust pipe 130 and the water tank 152, avoiding air leakage problems caused by loose or damaged interfaces, thus ensuring the stability and continuity of steam emission. The integrally formed design also enhances the strength and rigidity of the structure, improving the durability and vibration resistance of the cooking equipment 100. Furthermore, the integrally formed design reduces assembly steps in the manufacturing process, lowering manufacturing costs and improving production efficiency.

[0197] In this utility model, the term "multiple" refers to two or more unless otherwise explicitly defined. The terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; "linking" can be a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.

[0198] In the description of this specification, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0199] The above description is merely a preferred embodiment of this utility model and is not intended to limit the utility model. Various modifications and variations can be made to this utility model by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this utility model should be included within the protection scope of this utility model.

Claims

1. A cooking device, characterized in that, include: A pot body assembly, wherein an exhaust vent is provided on the side of the pot body assembly; A pot lid is placed on the pot body assembly, and the pot lid and the pot body assembly form a cooking cavity. When the pot lid is placed on the pot body assembly, the pot lid is used to close the cooking cavity. A steam generating assembly is connected to the pot body assembly. The steam generating assembly is used to generate steam into the cooking cavity, and the steam in the cooking cavity is used to discharge the cooking cavity through the exhaust section.

2. The cooking apparatus according to claim 1, characterized in that, The pot body assembly is provided with a water storage chamber, and the steam generating assembly is used to heat the water in the water storage chamber to generate steam. With the bottom of the pot body assembly as a reference, the exhaust section is higher than the liquid level in the water storage chamber.

3. The cooking apparatus according to claim 2, characterized in that, The pot body assembly includes: A base, on which the steam generating assembly is disposed, a portion of the exhaust section extends out of the base, and the base is supported at the bottom of the exhaust section; A steamer assembly is disposed on the base, and the steamer assembly is located between the pot lid and the base.

4. The cooking apparatus according to claim 3, characterized in that, The water storage chamber is provided with a maximum liquid level line, and the venting section is higher than the maximum liquid level line, with the bottom of the pot assembly as the reference.

5. The cooking apparatus according to claim 4, characterized in that, The base is provided with the water storage cavity, and the first end of the exhaust section is connected to the water storage cavity; The minimum distance between the first end of the venting section and the highest liquid level line is L1, and the minimum distance between the first end of the venting section and the top of the water storage cavity is L2, where L1 < L2.

6. The cooking apparatus according to any one of claims 2 to 5, characterized in that, The top of the steam generating assembly is provided with a plurality of first steam outlets, and the steam generating assembly generates steam into the cooking cavity through the first steam outlets, which are arranged toward the pot lid.

7. The cooking apparatus according to claim 6, characterized in that, With the bottom of the pot assembly as a reference, the first steam outlet is higher than the exhaust section.

8. The cooking apparatus according to claim 7, characterized in that, The steam generating assembly has a plurality of second steam outlets on its side, which are distributed circumferentially along the steam generating assembly. The opening area of ​​the plurality of first steam outlets is larger than the opening area of ​​the plurality of second steam outlets.

9. The cooking apparatus according to claim 8, characterized in that, Based on the pot body assembly, the second steam outlet is higher than the exhaust section, or the second steam outlet is flush with the exhaust section.

10. The cooking apparatus according to claim 8, characterized in that, The steam generating assembly includes: An inner cylinder is located inside the water storage cavity. The bottom of the inner cylinder is located on the bottom wall of the water storage cavity. The inner cylinder has an inner cavity that is connected to the water storage cavity. A heating plate is disposed on the pot body assembly, and the heating plate is disposed opposite to the inner cavity for heating the inner cavity.

11. The cooking apparatus according to claim 10, characterized in that, The inner cylinder includes: The first cylinder is disposed on the bottom wall of the water storage cavity; The second cylinder is located at the top of the first cylinder. The interior of the first cylinder is connected to the interior of the second cylinder. Along the width direction of the pot assembly, the cross-sectional area of ​​the second cylinder is smaller than that of the first cylinder. The first steam outlet is located at the top of the second cylinder, and the second steam outlet is located at the side of the second cylinder.

12. The cooking apparatus according to any one of claims 1 to 5, characterized in that, The cooking equipment also includes: A panel assembly is disposed on the pot body assembly, and the panel assembly and the exhaust portion are located on opposite sides of the pot body assembly.

13. The cooking apparatus according to any one of claims 3 to 5, characterized in that, The exhaust section includes an exhaust port and an exhaust pipe; The pot body assembly includes: A water tank is located within the base, and the water tank has the water storage chamber. The exhaust port is located on the side wall of the water tank, and the exhaust pipe is located between the water tank and the base. The first end of the exhaust pipe is connected to the exhaust port, and the steam in the cooking chamber is discharged outward through the exhaust port and the exhaust pipe in sequence.

14. The cooking apparatus according to claim 13, characterized in that, From the first end to the second end of the exhaust pipe, at least a portion of the flow cross-sectional area of ​​the exhaust pipe is reduced.

15. The cooking apparatus according to claim 13, characterized in that, The exhaust pipe has a flow channel bottom wall, and with the bottom of the pot assembly as a reference, the height of at least a portion of the flow channel bottom wall increases from the first end of the exhaust pipe to the second end of the exhaust pipe.

16. The cooking apparatus according to claim 13, characterized in that, With the bottom of the pot assembly as a reference, the opening at the second end of the exhaust pipe faces upward.

17. The cooking apparatus according to claim 13, characterized in that, The exhaust pipe is integrally formed into the water tank.

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