Cooking utensil and cooking equipment

Abstract

The utility model provides a cooking utensil and cooking equipment, the cooking utensil comprises a food material bearing piece, the food material bearing piece comprises an inner bottom wall surface and an outer bottom wall surface, the inner bottom wall surface is provided with a groove and a plurality of convex parts, and the convex parts are arranged at intervals to form the groove; and the plurality of heating pieces are mounted in the areas, corresponding to the plurality of convex parts, of the outer bottom wall surface and are used for heating the areas, corresponding to the plurality of convex parts, of the outer bottom wall surface. According to the arrangement, when food materials are cooked, grease of the food materials can be collected into the groove, so that the food materials and the grease can be separated, and the food materials are prevented from being soaked in the grease during cooking. Meanwhile, as the heating piece is directly arranged corresponding to the convex part and avoids the groove, food materials can be cooked at a higher temperature during cooking, the heated temperature of grease can be reduced, less oil smoke is generated during cooking, the cooking effect of food can be enhanced, the cooking efficiency can be improved, and the cooking effect of the food can be improved. And the healthy diet of the user can be ensured.

Description

TECHNICAL FIELD

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

[0002] The oil fume is generated in the cooking process of the grilling machine. Since the cooking temperature of the grilling machine is high, when the temperature exceeds the smoke point temperature of the oil (i.e. the temperature at which the oil is heated to smoke), a large amount of oil fume is generated, which affects the health of the user. If the cooking temperature is reduced, the cooking effect of the food will be affected.

[0003] Therefore, how to reduce the generation of oil fume under the premise of ensuring the cooking effect of food has become a problem to be solved at present. CONTENT OF THE UTILITY MODEL

[0004] The present application aims to at least solve the problem that the cooking device is prone to generating oil fume when heating in the prior art or related art.

[0005] To this end, a first aspect of the present application provides a cooking appliance.

[0006] A second aspect of the present application provides a cooking device.

[0007] The technical scheme of the first aspect of the present application provides a cooking appliance, which comprises: a food material bearing member, the food material bearing member comprising an inner bottom wall surface and an outer bottom wall surface, a groove and a plurality of protruding portions being provided on the inner bottom wall surface, the plurality of protruding portions being arranged at intervals to form the groove; and a plurality of heating members, the plurality of heating members being installed at regions of the outer bottom wall surface corresponding to the plurality of protruding portions and being used for heating the regions of the outer bottom wall surface corresponding to the plurality of protruding portions.

[0008] According to the cooking appliance provided by the present application, the cooking appliance comprises a food material bearing member and a plurality of heating members. The food material bearing member is used for bearing food material to realize heating of the food material. The food material bearing member comprises a bottom wall and a side wall, wherein the surface of the bottom wall for contacting the food material is an inner bottom wall surface, and the surface of the bottom wall not contacting the food material is an outer bottom wall surface. The inner bottom wall surface is provided with a concave-convex structure, and the concave-convex structure comprises a plurality of protruding portions and a groove formed by the plurality of protruding portions arranged at intervals. The heating members are used for heating the food material bearing member. The heating members are arranged corresponding to the protruding portions of the food material bearing member, i.e. the heating members can directly heat the outer bottom wall surface corresponding to the protruding portions. In this way, when cooking the food material, the oil of the food material can be collected in the groove, so that the food material and the oil are separated, and the food material is prevented from being soaked in the oil during cooking. At the same time, since the heating members are arranged corresponding to the protruding portions and avoid the groove, the food material can be cooked at a higher temperature during cooking, and the temperature of the oil being heated is reduced, so that the oil fume generated during cooking is less, thereby not only enhancing the cooking effect of the food and improving the cooking efficiency, but also ensuring the health of the user.

[0009] In any of the above embodiments, optionally, the area of the outer bottom wall surface corresponding to the plurality of protruding portions is provided with a recessed portion recessed towards the interior of the food material bearing member, and the plurality of heating members are installed one-to-one in the recessed portions.

[0010] In this embodiment, the area of the outer bottom wall of the food material bearing member corresponding to the protruding portions is provided with a recessed portion, i.e., the recessed portion is provided at the position where the heating member needs to be provided on the food material bearing member. By providing the recessed portion, the thickness at the protruding portion can be reduced, so that the heating member can heat the food material to a higher temperature to ensure the cooking effect. In addition, by providing the recessed portion, the heating member can also be installed and positioned, thereby facilitating the fixed installation of the heating member.

[0011] Optionally, a gap is provided between the plurality of heating members and the side wall of the recessed portion. That is, the two sides of the heating member do not directly contact the side wall of the recessed portion, so that the direct heating of the oil in the recess by the heating member can be reduced, thereby reducing the oil fume.

[0012] Optionally, a gap is provided between at least part of the edge of the inner bottom wall surface of the recessed portion and the heating member, i.e., the heating member does not completely cover the entire inner bottom wall surface of the recessed portion, so that the direct heating of the oil in the recess by the heating member can also be reduced, thereby reducing the oil fume.

[0013] Optionally, the depth of the recessed portion is less than or equal to the size of the heating member in the depth direction of the recessed portion. The inner bottom wall surface of the recessed portion is in contact with the heating member.

[0014] In this embodiment, the depth of the recessed portion is less than or equal to the height of the heating member in the height direction of the food material bearing member. That is, after installation of the heating member, the lower end of the heating member will protrude out of the recessed portion from the opening of the recessed portion. During installation, the heating member can be directly attached to the inner bottom wall surface of the recessed portion, so that the installation of the heating member can be positioned by the inner bottom wall surface of the recessed portion, thereby ensuring the installation position of the plurality of heating members, so that the installation positions of the plurality of heating members can be uniform, thereby ensuring the uniformity of heating of the plurality of heating members. At the same time, this kind of setting is also more conducive to improving the attachment effect of the heating member and the inner bottom wall surface of the recessed portion.

[0015] In any of the above embodiments, optionally, the bottom wall of the food material bearing member includes a plurality of bending portions extending towards the interior of the food material bearing member, the bending portions form recessed portions on the outer bottom wall surface, and form protruding portions on the inner bottom wall surface.

[0016] In this embodiment, the whole bottom wall of the food material carrying member can be bent upwards multiple times, so that multiple bending portions can be formed on the bottom wall of the food material carrying member. By forming multiple bending portions, a protruding portion can be formed on the inner bottom wall surface of the food material carrying member, and a recessed portion can be formed on the outer bottom wall surface of the food material carrying member. In this way, the protruding portion, the groove and the recessed portion required on the bottom wall of the food material carrying member can be easily and conveniently processed, and the structure of the food material carrying member is relatively simple.

[0017] In any of the above embodiments, optionally, the protruding portion extends in a first direction of the food material carrying member, and multiple protruding portions are arranged in a second direction of the food material carrying member; one of the first direction and the second direction is a length direction of the food material carrying member, and the other is a width direction of the food material carrying member, or one of the first direction and the second direction is a circumferential direction of the food material carrying member, and the other is a radial direction of the food material carrying member.

[0018] In this embodiment, the protruding portion can be arranged in a ring shape or a strip shape on the food material carrying member. However, multiple protruding portions are arranged in a spaced manner, so that multiple grooves can be formed around the protruding portions to collect oil. For example, multiple protruding portions can be arranged in a strip shape, and then arranged in multiple columns in the second direction. Alternatively, multiple ring-shaped protruding portions can be formed on the bottom wall of the food material carrying member, and the multiple ring-shaped protruding portions can be arranged in a spaced manner in the radial direction.

[0019] In any of the above embodiments, optionally, the food material carrying member comprises a strip-shaped baking tray, the first direction is a width direction of the strip-shaped baking tray, and the second direction is a length direction of the strip-shaped baking tray.

[0020] In this embodiment, the strip-shaped baking tray can be used in a grill, a multifunctional pot, etc. At this time, the protruding portion can extend in the width direction of the strip-shaped baking tray. A plurality of protruding portions can be arranged in a spaced and parallel manner in the length direction.

[0021] Optionally, the number of grooves is multiple, and the multiple grooves and the multiple protruding portions are arranged alternately in the second direction; the width of the bottom of the groove in the second direction is smaller than the width of the bottom of the protruding portion in the second direction.

[0022] In this way, the distance between the side wall of the groove and the heating element in the height direction can increase from top to bottom, so that the heat can be better concentrated on the top surface of the protruding portion, and it is less likely to be transmitted to the bottom surface of the groove. In this way, the food material can be better heated, the oil smoke can be reduced, and the uniformity of heating the food material in the food material carrying member by the heating element can be improved.

[0023] In any of the above embodiments, optionally, the multiple heating elements comprise multiple PTC heating elements.

[0024] The PTC (Positive Temperature Coefficient Ceramic) heating element, also known as a positive temperature coefficient heating element, has the characteristic that the resistance increases with temperature, i.e. the higher the temperature, the smaller the power. When the temperature reaches the Curie temperature (the Curie temperature refers to the temperature at which the material changes from a low resistance state to a high resistance state. When the temperature is below the Curie temperature, the PTC heating element behaves as a conductor with relatively low resistance. Once the temperature exceeds the Curie temperature, the resistance increases rapidly, sometimes even by several orders of magnitude), the heating power of the PTC heating element balances with the heat dissipation power. At this time, if a load is applied (the heat dissipation is increased, and the temperature is lowered), the power of the PTC heating element will also increase, causing the temperature to rise again. Therefore, by utilizing the self-adaptive and self-temperature control characteristics of the PTC heating element as a heat source, the temperature fluctuation of the product can be small, and since multiple PTC heating elements are individually self-temperature controlled, the temperature difference of the entire food material carrier can be reduced, and the uniformity is better.

[0025] In any of the above embodiments, optionally, the PTC heating element includes a PTC ceramic heating element. By changing the material composition of the PTC ceramic, the Curie temperature can be changed, i.e. the self-temperature control temperature is changed. By utilizing the self-adaptive and self-temperature control characteristics of the PTC ceramic as a heat source, the temperature fluctuation of the product can be small, and since multiple PTC ceramic heating elements are individually self-temperature controlled, the temperature difference of the entire food material carrier can be reduced, and the uniformity is better.

[0026] In addition, PTC ceramic is a relatively mature technology for use as a heating element, which makes it easier to purchase and process PTC heating elements.

[0027] In any of the above embodiments, optionally, the outer bottom wall surface includes a plurality of sub-regions, the heating elements in the same sub-region form a heating group, the heating elements in the same heating group are connected in parallel or in series, and the plurality of heating groups are connected in parallel.

[0028] In this embodiment, the bottom wall of the food material carrier can be divided into a plurality of sub-regions, and then the heating elements in the same sub-region are controlled as a group. The heating elements in the same sub-region can be connected in series or in parallel, and form a heating group. The plurality of heating groups are connected in parallel, so that the plurality of heating groups can be independently turned on and off during cooking, thereby achieving zoned heating and zoned temperature control of the food material carrier.

[0029] Further, the plurality of heating groups can also be turned on at the same time during cooking to heat the food material at the same time, so that the plurality of heating groups can be individually turned on and off to heat the food material individually, and can also be turned on at the same time to heat the food material at the same time, thereby better achieving zoned temperature control.

[0030] In any of the above embodiments, optionally, the PTC heating element comprises an insulating protective film and a PTC heating element and an electrode sheet inside the insulating protective film, and the electrode sheet is electrically connected to the PTC heating element.

[0031] In this embodiment, the PTC heating element can be powered to generate heat, thereby achieving heating of the food material carrying element. The electrode sheet serves as a wiring structure of the PTC heating element and is used to connect to a power source to enable the PTC heating element to be powered. Meanwhile, the PTC heating element is further provided with an insulating protective film on the outside, which can protect the electrode sheet and the PTC heating element, avoid leakage of the PTC heating element and the electrode sheet, and improve the waterproof and dustproof performance of the PTC heating element.

[0032] In any of the above embodiments, optionally, the food material carrying element comprises at least one of a baking tray, a pot body, and a cup body.

[0033] In this embodiment, the food material carrying element is used to contact the food material to achieve cooking of the food material. The food material carrying element can be in the form of a pot body, a baking tray, a cup body, or the like.

[0034] In any of the above embodiments, optionally, the heating element is detachably mounted on the food material carrying element, or the heating element and the food material carrying element are separately arranged.

[0035] In this embodiment, the mounting mode of the heating element is not limited, which can be directly fixed and mounted on the food material carrying element by means of screws, buckles, or welding, or can be mounted on other components and completely separated from the food material carrying element, thereby forming a separate arrangement with the food material carrying element, so as to facilitate maintenance and replacement of the heating element.

[0036] In any of the above embodiments, optionally, the cooking appliance further comprises a pressing plate mounted on the food material carrying element, and a plurality of heating elements are fixed between the pressing plate and the food material carrying element.

[0037] In this technical solution, the pressing plate can be mounted at the bottom of the food material carrying element, and then a plurality of heating elements are clamped and mounted between the pressing plate and the food material carrying element. This way, clamping and mounting of a plurality of heating elements can be achieved without the need to additionally provide mounting structures on the heating elements, thereby facilitating the structural design of the product.

[0038] In this way, the heating element can achieve contact heating. In other solutions, a heat conducting element can also be arranged between the heating element and the food material carrying element to conduct heat generated by the heating element to the corresponding area of the food material carrying element.

[0039] In this way, the plurality of heating elements are connected in parallel through the wire assembly.

[0040] The technical solution of the second aspect of the present application provides a cooking device including the cooking appliance provided in the first aspect.

[0041] According to the cooking device provided in the present application, the cooking device has all the beneficial effects of the cooking appliance provided in the first aspect, which will not be repeated here.

[0042] In any of the above embodiments, the cooking device further includes a base assembly on which the cooking appliance is installed, and an electric control board installed on the base assembly and connected with the plurality of heating pieces, the electric control board being capable of controlling each heating piece to be turned on or turned off individually. For example, the electric control board can control part of the plurality of heating pieces to be turned on simultaneously or control all the plurality of heating pieces to be turned on simultaneously.

[0043] In this embodiment, the base assembly is used to support the installation of the cooking appliance, and the electric control board is used to control the operation of the cooking device. In order to facilitate the zoned heating and temperature control, the electric control board can control each heating piece to be turned on or turned off individually. Of course, the electric control board can also control part or all of the plurality of heating pieces to work simultaneously, so that the electric control board can independently control the operation of each heating group, so that each heating group can independently perform zoned heating or simultaneously perform heating, which makes the heating mode of the cooking device more flexible and diverse.

[0044] The plurality of heating pieces can form two heating groups, so that the food material carrier can be divided into two areas for temperature control.

[0045] In any of the above embodiments, the base assembly includes a bottom housing, one end of the bottom housing being recessed towards the inside of the bottom housing to form a receiving groove for accommodating the installation of the cooking appliance, and the other end of the bottom housing being provided with an opening; and a bottom cover installed at the opening of the bottom housing to close the bottom housing. The cooking device further includes an electric control board and a sealing member. The electric control board is installed between the bottom housing and the bottom cover. The sealing member is arranged between the base assembly and the cooking appliance to seal the gap between the base assembly and the cooking appliance.

[0046] In this embodiment, the receiving groove can realize the closed installation of the cooking appliance, thereby improving the waterproof performance of the heating pieces. At the same time, in order to prevent water outside the bottom housing from entering the receiving groove, a sealing member can be arranged between the base assembly and the cooking appliance to seal the gap between the base assembly and the cooking appliance, thereby further improving the waterproof performance of the cooking appliance. In addition, the other end of the bottom housing is provided with an opening, and the bottom cover is installed at the opening of the bottom housing to close the bottom housing. The space of the bottom housing can be opened through the bottom cover, thereby facilitating the installation of the electric control board and the like.

[0047] In any of the above embodiments, optionally, the cooking device comprises at least one of a multi-functional pot, a grill, an electric pressure cooker, and an electric rice cooker.

[0048] In any of the above embodiments, optionally, the food material carrier is further provided with a handle to facilitate movement of the food material carrier.

[0049] Additional aspects and advantages of the present application will become apparent from the following description with reference to the accompanying drawings. BRIEF DESCRIPTION OF DRAWINGS

[0050] The above and / or additional aspects and advantages of the present application will become apparent and more readily appreciated from the following description, taken in conjunction with the accompanying drawings, in which:

[0051] Figure 1 One of the structural schematic diagrams of a food material carrier of one embodiment of the present application is shown;

[0052] Figure 2 An assembled structural schematic diagram of a food material carrier and a heating element of one embodiment of the present application is shown;

[0053] Figure 3 One of the structural schematic diagrams of a cooking device of one embodiment of the present application is shown;

[0054] Figure 4 An exploded structural schematic diagram of a cooking device of one embodiment of the present application is shown;

[0055] Figure 5 Another structural schematic diagram of a cooking device of one embodiment of the present application is shown;

[0056] Figure 6 A third structural schematic diagram of a cooking device of one embodiment of the present application is shown;

[0057] Figure 7 A fourth structural schematic diagram of a cooking device of one embodiment of the present application is shown;

[0058] Figure 8 A parallel structural schematic diagram of an electric control board and a heating element of a cooking device of one embodiment of the present application is shown;

[0059] Figure 9 A structural schematic diagram of a PTC heating element of a cooking device of one embodiment of the present application is shown.

[0060] REFERENCE NUMERALS:

[0061] 1 food material carrier, 12 inner bottom wall surface, 122 protruding part, 124 groove, 14 outer bottom wall surface, 142 sub-area, 16 bending part, 18 recessed part, 2 heating element, 22 PTC heating element, 222 PTC heating element, 224 electrode sheet, 226 insulation protective film, 3 pressing plate, 4 wire assembly, 5 base assembly, 52 bottom housing, 522 accommodating groove, 524 opening, 54 bottom cover, 6 sealing element, 7 electric control board. DETAILED DESCRIPTION

[0062] In order to enable a more complete understanding of the above-mentioned objects, features and advantages of the present application, the present application will be described in further detail below with reference to the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0063] In the following description, a large number of specific details are set forth in order to facilitate a thorough understanding of the present application, but the present application can also be implemented in other ways different from those described herein, and therefore the scope of protection of the present application is not limited by the specific embodiments disclosed below.

[0064] The cooking appliance and the cooking apparatus according to some embodiments of the present application will be described below with reference to the accompanying drawings. Figures 1 to 9

[0065] As shown in Figure 1 and Figure 2 , the embodiments of the first aspect of the present application provide a cooking appliance, which includes a food material carrier 1 and a plurality of heating elements 2. The food material carrier 1 includes an inner bottom wall surface 12 (as shown in Figure 1 ) and an outer bottom wall surface 14 (as shown in Figure 2 ). As shown in Figure 1 , the inner bottom wall surface 12 is provided with a plurality of protruding parts 122 and grooves 124, and the plurality of protruding parts 122 are arranged at intervals to form the grooves 124. As shown in Figure 2 , the plurality of heating elements 2 are installed on the outer bottom wall surface 14 corresponding to the regions of the plurality of protruding parts 122, for heating the regions of the outer bottom wall surface 14 corresponding to the plurality of protruding parts 122.

[0066] ​According to the cooking utensil provided in the present application, the cooking utensil comprises a food material bearing member 1 and a plurality of heating members 2. The food material bearing member 1 is used for bearing food material to realize heating of the food material. The food material bearing member 1 comprises a bottom wall and a side wall, wherein a surface of the bottom wall for contacting the food material is an inner bottom wall surface 12, and a surface of the bottom wall not contacting the food material is an outer bottom wall surface 14. A concave-convex structure is arranged on the inner bottom wall surface 12, and the concave-convex structure comprises a plurality of convex portions 122 and a plurality of grooves 124 surrounded by the plurality of convex portions 122. The heating member 2 is used for heating the food material bearing member 1. The heating member 2 is arranged corresponding to the convex portions 122 of the food material bearing member 1, that is, the heating member 2 can directly heat the outer bottom wall surface 14 corresponding to the convex portions 122. In this way, when cooking the food material, the oil and fat of the food material can be collected into the grooves 124, so that the food material and the oil and fat can be separated, and the food material is prevented from being soaked in oil during cooking. Meanwhile, since the heating member 2 is arranged corresponding to the convex portions 122 directly and avoids the grooves 124, the food material can be cooked at a higher temperature during cooking, and the temperature of the oil and fat being heated can be reduced, so that the oil smoke generated during cooking is less, thereby not only the cooking effect of the food can be enhanced, the cooking efficiency can be improved, but also the health of the user can be ensured.

[0067] In any of the above embodiments, optionally, as shown in Figure 3 The outer bottom wall surface 14 is provided with a recessed portion 18 recessed towards the inside of the food material bearing member 1 corresponding to the region of the plurality of convex portions 122, and the plurality of heating members 2 are installed in the recessed portion 18 one by one.

[0068] In this embodiment, the recessed portion 18 is arranged on the outer bottom wall of the food material bearing member 1 corresponding to the region of the convex portions 122, that is, the recessed portion 18 is arranged at the position of the food material bearing member 1 where the heating member 2 needs to be arranged. By arranging the recessed portion 18, the thickness of the convex portions 122 can be reduced, so that the food material can be heated to a higher temperature by the heating member 2 to ensure the cooking effect. In addition, by arranging the recessed portion 18, the heating member 2 can also be installed and positioned, thereby facilitating the fixed installation of the heating member 2.

[0069] Optionally, as shown in Figures 5 to 7 The gap is arranged between the plurality of heating members 2 and the side wall of the recessed portion 18, that is, the two sides of the heating member 2 are not in direct contact with the side wall of the recessed portion 18, so that the direct heating of the oil and fat in the groove 124 by the heating member 2 can be reduced, and the oil smoke can be further reduced.

[0070] Optionally, as shown in Figures 5 to 7 The gap is arranged between at least part of the edge of the inner bottom wall surface of the recessed portion 18 and the heating member 2, that is, the heating member 2 does not completely cover the entire inner bottom wall surface of the recessed portion 18, so that the direct heating of the oil and fat in the groove 124 by the heating member 2 can also be reduced, and the oil smoke can be further reduced.

[0071] Optionally, asFigures 5 to 7 As shown, the depth of the recess 18 is less than or equal to the size of the heating element 2 in the depth direction of the recess 18. The heating element 2 of the recess 18 is in contact with the heating element 2.

[0072] In this embodiment, the depth of the recess 18 is less than or equal to the height of the heating element 2 in the height direction of the food material bearing member 1. That is, after the heating element 2 is installed, the lower end of the heating element 2 will protrude out of the recess 18 from the opening of the recess 18. During installation, the heating element 2 can be directly in contact with the heating element 2 of the recess 18. In this way, the installation of the heating element 2 can be positioned by the heating element 2 of the recess 18, thereby ensuring the installation position of the plurality of heating elements 2, so that the installation positions of the plurality of heating elements 2 can be uniform, thereby ensuring the heating uniformity of the plurality of heating elements 2. At the same time, this kind of setting is also more conducive to improving the contact effect of the heating element 2 and the heating element 2 of the recess 18.

[0073] In any of the above embodiments, optionally, as shown in Figure 3 and Figure 5 As shown, the bottom wall of the food material bearing member 1 includes a plurality of bending portions 16 extending to the inside of the food material bearing member 1. The bending portion 16 forms a recess 18 on the outer bottom wall surface 14 and a protruding portion 122 on the inner bottom wall surface 12.

[0074] In this embodiment, the entire bottom wall of the food material bearing member 1 can be bent upward multiple times, so that a plurality of bending portions 16 can be formed on the bottom wall of the food material bearing member 1. Through the formation of the plurality of bending portions 16, the protruding portion 122 can be formed on the inner bottom wall surface 12 of the food material bearing member 1, and the recess 18 can be formed on the outer bottom wall surface 14 of the food material bearing member 1. In this way, the protruding portion 122, the groove 124 and the recess 18 required on the bottom wall of the food material bearing member 1 can be simply and conveniently machined, and the structure of the food material bearing member 1 is relatively simple.

[0075] In any of the above embodiments, optionally, as shown in Figure 1 As shown, the protruding portion 122 extends in the first direction of the food material bearing member 1, and a plurality of protruding portions 122 are arranged in the second direction of the food material bearing member 1. One of the first direction and the second direction is the length direction of the food material bearing member 1, and the other is the width direction of the food material bearing member 1. Or one of the first direction and the second direction is the circumferential direction of the food material bearing member 1, and the other is the radial direction of the food material bearing member 1.

[0076] In this embodiment, the protruding portion 122 can be arranged in a ring shape (not shown in the figure) or in a strip shape (as shown in Figure 1The plurality of protrusions 122 are arranged in a spaced manner, so that the plurality of recesses 124 are formed by the plurality of protrusions 122 to collect oil. For example, the plurality of protrusions 122 can be arranged in a strip shape, and then arranged in a plurality of rows in the second direction. Alternatively, a plurality of annular protrusions 122 can be formed on the bottom wall of the food material carrier 1, and the plurality of annular protrusions 122 can be arranged in a spaced manner in the radial direction.

[0077] In any of the above embodiments, optionally, as shown in Figure 1 and Figure 2 The food material carrier 1 includes a strip-shaped baking tray, the first direction is the width direction of the strip-shaped baking tray, and the second direction is the length direction of the strip-shaped baking tray.

[0078] In this embodiment, the strip-shaped baking tray can be specifically used in a grill, a multifunctional pot, etc. At this time, the protrusions 122 can extend in the width direction of the strip-shaped baking tray. A plurality of protrusions 122 arranged in a spaced manner in the length direction can be arranged in a row.

[0079] Optionally, as shown in Figures 5 to 7 The plurality of recesses 124 and the plurality of protrusions 122 are arranged alternately in the second direction; the width of the bottom of the recess 124 in the second direction is less than the width of the bottom of the protrusion 122 in the second direction.

[0080] In this way, the distance between the sidewall of the recess 124 and the heating element 2 in the height direction can increase from top to bottom, so that heat can be better concentrated on the top surface of the protrusion 122, and it is less likely to be transmitted to the bottom surface of the recess 124. In this way, the food material can be better heated, the oil fume can be reduced, and the uniformity of the heating element 2 in heating the food material in the food material carrier 1 can be improved.

[0081] In any of the above embodiments, optionally, the plurality of heating elements 2 include a plurality of PTC heating elements 22.

[0082] The PTC (Positive Temperature Coefficient Ceramic) heating element 22, also known as a positive temperature coefficient heating element, has the characteristic that its resistance increases with temperature, i.e. the higher the temperature, the smaller the power. When its temperature reaches the Curie temperature (the Curie temperature refers to the temperature at which a material changes from a low-resistance state to a high-resistance state. When the temperature is below the Curie temperature, the PTC heating element 22 behaves as a conductor with relatively low resistance. Once the temperature exceeds the Curie temperature, the resistance increases rapidly, sometimes even by several orders of magnitude), the heating power of the PTC heating element 22 balances with the heat dissipation power. At this time, if a load is applied (increasing heat dissipation, reducing temperature), the power of the PTC heating element 22 will also increase, causing the temperature to rise again. Therefore, by utilizing the self-adaptive and self-temperature control characteristics of the PTC heating element 22 as a heat source, the temperature fluctuation of the product can be small, and since multiple PTC heating elements 22 are individually self-temperature controlled, the temperature difference of the entire food material carrier 1 can be reduced, and the uniformity is better.

[0083] In any of the above embodiments, optionally, the PTC heating element 22 comprises a PTC ceramic heating element. By changing the material composition of the PTC ceramic, its Curie temperature can be changed, i.e. its self-temperature control temperature is changed. By utilizing the self-adaptive and self-temperature control characteristics of the PTC ceramic as a heat source, the temperature fluctuation of the product can be small, and since multiple PTC ceramic heating elements are individually self-temperature controlled, the temperature difference of the entire food material carrier 1 can be reduced, and the uniformity is better.

[0084] In addition, PTC ceramic is a relatively mature technology for use as a heating element, which makes the PTC heating element 22 easier to purchase and process.

[0085] In any of the above embodiments, optionally, as shown in Figure 8 The outer bottom wall surface 14 comprises a plurality of sub-regions 142, and the heating elements 2 located in the same sub-region 142 are configured as a heating group. The heating elements 2 of the same heating group are connected in parallel or in series, and the plurality of heating groups are connected in parallel.

[0086] In this embodiment, the bottom wall of the food material carrier 1 can be divided into a plurality of sub-regions 142, and then the heating elements 2 in the same sub-region 142 are controlled as a group. The heating elements 2 located in the same sub-region 142 can be connected in series or in parallel, and are connected as a heating group. The plurality of heating groups are connected in parallel, so that the plurality of heating groups can be independently turned on and off during cooking, thereby realizing zoned heating and zoned temperature control of the food material carrier 1.

[0087] Further, the plurality of heating groups can also be turned on simultaneously during cooking to heat the food materials simultaneously, so that the plurality of heating groups can be turned on and off individually to heat the food materials individually, and can also be turned on simultaneously to heat the food materials simultaneously, so that the partitioned temperature control can be better achieved.

[0088] In any of the above embodiments, optionally, as shown in Figure 9 The PTC heating element 22 includes an insulating protective film 226 and a PTC heating element 222 and an electrode sheet 224 inside the insulating protective film 226, and the electrode sheet 224 is electrically connected to the PTC heating element 222.

[0089] In this embodiment, the PTC heating element 222 can be powered to generate heat, thereby achieving heating of the food material carrier 1. The electrode sheet 224 serves as a wiring structure of the PTC heating element 222 and is used to be connected to a power source to enable the PTC heating element 222 to be powered. Meanwhile, the PTC heating element 22 is also provided with an insulating protective film 226 on the outside, which can protect the electrode sheet 224 and the PTC heating element 222, avoid leakage of the PTC heating element 222 and the electrode sheet 224, and also improve the waterproof and dustproof performance of the PTC heating element 22.

[0090] In any of the above embodiments, optionally, the food material carrier 1 includes at least one of a baking tray, a pot body, and a cup body.

[0091] In this embodiment, the food material carrier 1 is used to contact the food materials to achieve cooking of the food materials. The food material carrier 1 can be in the form of a pot body, or a baking tray, or a cup body, etc.

[0092] In any of the above embodiments, optionally, the heating element 2 is detachably mounted on the food material carrier 1, or the heating element 2 is provided separately from the food material carrier 1.

[0093] In this embodiment, the mounting mode of the heating element 2 is not limited, which can be directly fixed and mounted on the food material carrier 1 by screws, buckles, or welding, etc., or can be mounted on other components and completely separated from the food material carrier 1, thereby forming a separate setting with the food material carrier 1, so as to facilitate maintenance and replacement of the heating element 2.

[0094] In any of the above embodiments, optionally, the cooking appliance further includes a pressing plate 3 mounted on the food material carrier 1, and the plurality of heating elements 2 are fixed between the pressing plate 3 and the food material carrier 1.

[0095] In this embodiment, the pressing plate 3 can be mounted at the bottom of the food material carrier 1, and then the plurality of heating elements 2 are clamped and mounted between the pressing plate 3 and the food material carrier 1. This kind of way can achieve clamping and mounting of the plurality of heating elements 2, without the need to additionally provide mounting structures on the heating elements 2, so as to facilitate the structure design of the product.

[0096] The heating element 2 is in abutment with the food material bearing element 1, so that the heating element 2 can realize contact heating. In other schemes, a heat conducting element can be arranged between the heating element 2 and the food material bearing element 1, so as to conduct the heat generated by the heating element 2 to the corresponding area of the food material bearing element 1 through the heat conducting element.

[0097] As shown in Figure 2 , the plurality of heating elements 2 are arranged in parallel through the wire assembly 4, that is, the plurality of heating elements 2 are connected in parallel through the wire assembly 4.

[0098] As shown in Figure 5 , the food material bearing element 1 and the pressing plate 3 are fixed by the first screw.

[0099] As shown in Figure 3 , Figure 4 , Figure 5 , Figure 6 and Figure 7 , the embodiment of the second aspect of the application provides a cooking device, which comprises the cooking utensil provided in the embodiment of the first aspect.

[0100] According to the cooking device provided by the application, since it comprises the cooking utensil provided in the embodiment of the first aspect. Therefore, the cooking device has all the beneficial effects of the cooking utensil provided in the embodiment of the first aspect, which will not be repeated here.

[0101] In any of the above embodiments, optionally, as shown in Figures 3 to 8 , the cooking device further comprises a base assembly 5, wherein the cooking utensil is mounted on the base assembly 5; and an electric control panel 7 mounted on the base assembly 5 and connected with the plurality of heating elements 2, wherein the electric control panel 7 can control each heating element 2 to be turned on or turned off independently. At the same time, the electric control panel 7 can control part of the plurality of heating elements 2 to be turned on at the same time, or control all of the plurality of heating elements 2 to be turned on at the same time.

[0102] In this embodiment, the base assembly 5 is used to support the installation of the cooking utensil. The electric control panel 7 is used to control the operation of the cooking device. In order to facilitate the heating and temperature control of each heating group, the electric control panel 7 can control each heating element 2 to be turned on or turned off independently. Of course, the electric control panel 7 can also control part or all of the plurality of heating elements 2 to work at the same time, so that the electric control panel 7 can independently control the operation of each heating group, so that each heating group can independently heat each heating group. The heating zone can also be heated at the same time, so that the heating mode of the cooking device is more flexible and diverse.

[0103] Among them, the plurality of heating elements 2 can form two heating groups, so that the food material bearing element 1 can be divided into two areas for temperature control.

[0104] In any of the above embodiments, optionally, as shown in Figure 4 ,Figure 6 and Figure 7 As shown, the base assembly 5 includes a bottom housing 52 and a bottom cover 54. One end of the bottom housing 52 is recessed into the interior to form a receiving groove 522 for accommodating and mounting a cooking appliance. The other end of the bottom housing 52 has an opening 524. The bottom cover 54 is installed at the opening 524 of the bottom housing 52 to close the bottom housing 52. The cooking appliance also includes a sealing element 6 and an electronic control board 7. The electronic control board 7 is installed between the bottom housing 52 and the bottom cover 54. The sealing element 6 is disposed between the base assembly 5 and the cooking appliance to seal the gap between the base assembly 5 and the cooking appliance.

[0105] In this embodiment, the receiving groove 522 allows for the enclosed installation of the cooking appliance, thereby improving the waterproof performance of the heating element 2. Simultaneously, to prevent water from the outside of the bottom outer shell 52 from entering the receiving groove 522, a sealing element 6 can be provided between the base assembly 5 and the cooking appliance to seal the gap between them, further enhancing the waterproof performance of the cooking appliance. Furthermore, an opening 524 is provided at the other end of the bottom outer shell 52, and a bottom cover 54 is installed at the opening 524 to close the bottom outer shell 52. The bottom cover 54 allows the space within the bottom outer shell 52 to be opened, facilitating the installation of the control board 7, etc.

[0106] Among them, such as Figure 6 As shown, the bottom outer shell 52 and the pressure plate 3 are fixedly connected by a second screw.

[0107] Among them, such as Figure 7 As shown, the bottom outer shell 52 and the bottom cover 54 are fixedly connected by a third screw.

[0108] In any of the above embodiments, the cooking device may optionally include at least one of a multi-functional pot, a grill, an electric pressure cooker, and a rice cooker.

[0109] In any of the above embodiments, optionally, the food carrier 1 is also provided with a handle to facilitate the movement of the food carrier 1.

[0110] The following is a specific type of grill.

[0111] Grilling machines produce a lot of oil during cooking. Due to the high cooking temperature, when the temperature exceeds the smoke point of the oil, a large amount of smoke is generated, which affects the user's health. Lowering the cooking temperature, on the other hand, affects the cooking effect. This invention provides a grill that can significantly reduce the generation of smoke while ensuring the cooking effect, and it also has good uniformity.

[0112] like Figures 1 to 9As shown, the cooking and baking machine provided by the present embodiment includes a base (base assembly 5), a baking tray (food material carrier 1), and one or more PTC assemblies (heating element 2) attached to the bottom of the baking tray, which is located between the baking tray and the pressing plate 3. The bottom of the baking tray has several raised features and an oil collection groove (groove 124) around the raised features. Correspondingly, the bottom of the baking tray has several sunken grooves (recesses 18), and the PTC assembly is attached to the sunken grooves. The oil produced during cooking is collected in the oil collection groove. Since the PTC assembly heats up on the raised ribs, the high temperature of the raised ribs can ensure the cooking effect, while the low temperature of the oil collection groove can make the oil temperature lower and less likely to produce oil smoke. The PTC assembly includes one or more PTC ceramic sheets, electrode sheets, and an insulating film on the outermost side. The PTC assemblies are connected in parallel to achieve independent temperature control of each PTC assembly. A sealing ring or sealing glue is provided between the base and the baking tray. A bottom cover is also provided below the base to support and enclose the base.

[0113] Wherein, PTC (Positive Temperature Coefficient Ceramic) heating, also known as positive temperature coefficient ceramic, has the characteristic that the resistance increases with temperature, that is, the higher the temperature, the smaller the power. When the temperature reaches the Curie temperature (the Curie temperature refers to the temperature at which the material changes from a low resistance state to a high resistance state. When the temperature is below the Curie temperature, the PTC ceramic behaves as a conductor with relatively low resistance; once the temperature exceeds the Curie temperature, the resistance will increase rapidly, sometimes even by several orders of magnitude), the heating power of the PTC ceramic balances with the heat dissipation power. At this time, if a load is applied (increasing heat dissipation, temperature decreases), the power of the PTC ceramic will also increase, causing the temperature to rise again. Therefore, by utilizing the self-adaptive and self-temperature control characteristics of PTC ceramic as the heat source of the cooking and baking machine, the temperature fluctuation of the cooking and baking machine can be small, and since multiple PTC assemblies are individually temperature controlled, the temperature difference of the entire baking tray can be reduced, and the uniformity is better.

[0114] By changing the material composition of the PTC ceramic, its Curie temperature can be changed, that is, its self-temperature control temperature can be changed. The present patent provides a temperature zoned baking tray by distributing PTC ceramic sheets with different temperature points in the high temperature zone and the low temperature zone, and setting a temperature isolation zone between the high temperature zone and the low temperature zone to realize temperature zoning of the baking tray. Thus, simultaneous cooking of different food materials or keeping warm of cooked food can be achieved.

[0115] The baking machine comprises a base, a baking tray and two or more groups of PTC components with different temperature values attached to the bottom of the baking tray. The PTC components are located between the baking tray and the pressing plate. The baking tray is divided into two or more temperature zones, and shallow grooves or hollow structures are arranged between the temperature zones to reduce the wall thickness of the temperature zones, thereby reducing the heat transfer between the temperature zones. The width of the temperature zones is limited to 2-50 mm. The PTC component comprises one or more PTC ceramic sheets, electrode sheets and an insulating film located at the outermost side. The multiple PTC components are connected in parallel to achieve independent temperature control of each PTC component. A sealing ring or sealing glue is arranged between the base and the baking tray. A bottom cover is further arranged below the base to support and seal the base.

[0116] The PTC component and the baking tray can be prepared into a baking tray assembly for use in baking machines, beef steak machines, etc. In addition, the PTC component can also be used for heating electric chafing dishes, so that the two pots of the chafing dish can be boiled at the same temperature through different temperature control.

[0117] In the description of the present specification, the description of the terms "one embodiment", "some embodiments", "exemplary embodiment", "example", "specific example" or "some examples" means that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present application. In the present specification, the exemplary description of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0118] Although the embodiments of the present application have been shown and described, those skilled in the art can understand that various changes, modifications, replacements and variations can be made to the embodiments without departing from the principles and purposes of the present application, and the scope of the present application is defined by the claims and their equivalents.

Claims

1. A cooking appliance characterized by, The cooking appliance comprises: a food material bearing member comprising an inner bottom wall surface and an outer bottom wall surface, the inner bottom wall surface being provided with a groove and a plurality of protrusions, the plurality of protrusions being arranged at intervals to form the groove; a plurality of heating members installed on the outer bottom wall surface corresponding to the plurality of protrusions for heating the outer bottom wall surface corresponding to the plurality of protrusions.

2. The cooking appliance of claim 1, wherein, The outer bottom wall surface corresponding to the plurality of protrusions is provided with a recessed portion recessed toward the inside of the food material bearing member, and the plurality of heating members are installed one-to-one in the recessed portion.

3. The cooking appliance of claim 2, wherein, A gap is provided between the plurality of heating members and the side wall of the recessed portion; and / or A gap is provided between at least part of the edge of the inner bottom wall surface of the recessed portion and the heating member.

4. The cooking appliance according to claim 2, wherein The depth of the recessed portion is less than or equal to the size of the heating member in the depth direction of the recessed portion, and the inner bottom wall surface of the recessed portion is in contact with the heating member.

5. The cooking appliance of claim 2, wherein, The bottom wall of the food material bearing member comprises a plurality of bent portions extending toward the inside of the food material bearing member, the bent portions forming the recessed portion on the outer bottom wall surface and forming the protrusions on the inner bottom wall surface.

6. The cooking appliance of claim 1, wherein, The protrusions extend in a first direction of the food material bearing member, and the plurality of protrusions are arranged at intervals in a second direction of the food material bearing member; One of the first direction and the second direction is the length direction of the food material bearing member, and the other is the width direction of the food material bearing member, or One of the first direction and the second direction is the circumferential direction of the food material bearing member, and the other is the radial direction of the food material bearing member.

7. The cooking appliance of claim 6, wherein, The food material bearing member comprises a long strip-shaped baking tray, the first direction is the width direction of the long strip-shaped baking tray, and the second direction is the length direction of the long strip-shaped baking tray.

8. The cooking appliance according to claim 6, wherein The number of grooves is a plurality, and the plurality of grooves and the plurality of protrusions are alternately arranged one-to-one in the second direction; The width of the bottom of the groove in the second direction is less than the width of the bottom of the protrusion in the second direction.

9. The cooking appliance of claim 1, wherein, The plurality of heating members comprise a plurality of PTC heating members.

10. The cooking appliance of claim 9, wherein, The PTC heating member comprises a PTC ceramic heating member.

11. The cooking appliance of claim 9, wherein, The PTC heating member comprises an insulating protective film and a PTC heating member and an electrode sheet inside the insulating protective film, and the electrode sheet is electrically connected to the PTC heating member.

12. The cooking appliance according to any one of claims 1 to 11, wherein The outer bottom wall surface comprises a plurality of sub-regions, the heating members in the same sub-region form a heating group, the heating members in the same heating group are connected in parallel or in series with each other, and the plurality of heating groups are connected in parallel.

13. The cooking appliance according to any one of claims 1 to 11, characterized in that, The food material bearing member comprises at least one of a baking tray, a pot body, and a cup body.

14. The cooking appliance according to any one of claims 1 to 11, characterized in that, Further comprising: a pressing plate installed on the food material bearing member, and a plurality of heating members fixed between the pressing plate and the food material bearing member.

15. A cooking apparatus, characterized by, The cooking appliance comprises the cooking appliance according to any one of claims 1 to 14.

16. The cooking apparatus according to claim 15, wherein, The cooking appliance further comprises: a base assembly, and the cooking appliance is installed on the base assembly. An electric control board is installed on the base assembly and connected with the plurality of heating elements, and the electric control board can control each of the heating elements to be turned on or turned off individually.

17. The cooking apparatus of claim 16, wherein, The base assembly comprises: A bottom shell, one end of the bottom shell is recessed to the inside of the bottom shell to form a receiving groove for accommodating the cooking utensil, and the other end of the bottom shell is provided with an opening; A bottom cover is installed on the opening of the bottom shell to close the bottom shell; The cooking device further comprises an electric control board and a sealing element, the electric control board is installed between the bottom shell and the bottom cover, and the sealing element is arranged between the base assembly and the cooking utensil to seal the gap between the base assembly and the cooking utensil.

18. The cooking apparatus according to any one of claims 15 to 17, characterized in that, The cooking device comprises at least one of a multifunctional pot, a frying and baking machine, an electric pressure cooker and an electric rice cooker.

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