Kitchen ware degerming machine

Abstract

The utility model relates to a sterilizing machine for kitchen utensils, and belongs to the technical field of kitchen utensils. The kitchen ware degerming machine comprises a shell and an electric appliance box, and the shell is provided with a degerming space; the electric appliance box is connected with the shell, the electric appliance box is provided with a containing space and comprises a water receiving platform provided with an air outlet, the sterilization space is communicated with the containing space through the air outlet, the air outlet comprises a plurality of sub-air ports which are sequentially arranged at intervals, and the air outlet directions of at least part of the sub-air ports are different from those of other sub-air ports; the water receiving platform further comprises baffles, and the baffles are arranged on at least part of the sub-air openings and used for changing the air outlet directions of the sub-air openings. The kitchen ware sterilizing machine at least solves the problems that in the related technology, the drying and sterilizing efficiency is low, and all-directional drying and sterilizing are difficult.

Description

Technical Field

[0001] This application relates to the field of kitchenware technology, and in particular to a kitchenware sterilizer. Background Technology

[0002] As living standards improve, people are paying more and more attention to the hygiene of various utensils in the kitchen that come into contact with food. Knife sterilizers can store knives, cutting boards, chopsticks, etc., and also have ultraviolet sterilization and drying functions, so the market demand is increasing.

[0003] Currently, most kitchen appliance sterilizers on the market use a single large through-hole design for their air outlets to dry and sterilize kitchenware with hot air. However, this design has several problems. For example, the large through-hole makes it difficult to concentrate airflow, resulting in low hot air velocity, poor aerodynamic efficiency, and the creation of drying dead zones between kitchenware, leading to insufficient drying and sterilization and a high rate of bacterial residue. Furthermore, the large through-hole typically points to a single point inside the sterilizer, resulting in uneven drying and sterilization within the machine. This prevents comprehensive drying and sterilization of all parts of the machine and reduces energy efficiency, increasing drying and sterilization time and decreasing overall efficiency.

[0004] For the reasons mentioned above, there is an urgent need to design a new kitchenware sterilizer to improve the drying and disinfection efficiency of the kitchenware sterilizer and to carry out all-round drying and disinfection of the inside of the kitchenware sterilizer. Utility Model Content

[0005] Therefore, it is necessary to provide a kitchenware sterilization machine to address the problems of low drying and sterilization efficiency and difficulty in achieving comprehensive drying and sterilization.

[0006] This application provides a kitchenware sterilizer, which includes a housing and an electrical box. The housing has a sterilization space; the electrical box is connected to the housing and has a receiving space and includes a water receiving platform with an air outlet. The air outlet connects the sterilization space and the receiving space. The air outlet includes a plurality of sub-air outlets arranged sequentially at intervals, and at least some of the sub-air outlets have different air outlet directions than the other sub-air outlets. The water receiving platform also includes a baffle, which is disposed at at least some of the sub-air outlets and is used to change the air outlet direction of the sub-air outlets.

[0007] In the technical solution of this application embodiment, by setting the air outlet to include multiple sub-air outlets arranged sequentially at intervals, the air outlet is divided into multiple sub-air outlets with smaller ventilation areas. This can increase the wind speed of hot air when it is blown into the sterilization space through the air outlet, increase the blowing effect of hot air, and increase the contact area between hot air and kitchen utensils. This can effectively improve the sterilization rate and drying effect of bacteria in the sterilization space. At the same time, baffles are set in at least some of the sub-air outlets. The baffles can be used to precisely adjust the air outlet direction of each sub-air outlet. This is beneficial for designing the hot air flow direction in the sterilization space before production, further increasing the size of the sterilization space covered by hot air and improving the sterilization and drying effect of the sterilization space.

[0008] In some embodiments, the water receiving platform includes a main body and a stepped portion formed by bending from the main body toward the sterilization space. The stepped portion includes at least one first wall connected to the main body and a second wall connected to the end of the first wall away from the main body. Each sub-air outlet is disposed on the first wall and / or the second wall. By providing a water receiving platform including a main body and a stepped portion, and disposing of each sub-air outlet on the first wall and / or the second wall, the direction of hot air blowing into the sterilization space through the air outlet can be adjusted by the position of the sub-air outlets on the stepped portion. The structure is simple and easy to implement, and the air outlet direction of different sub-air outlets can be effectively adjusted.

[0009] In some embodiments, each sub-air vent is disposed on the first wall and the second wall, and the width of each sub-air vent gradually decreases along the direction from the second wall to the main body. That is, each sub-air vent is simultaneously disposed on the first wall and the second wall, forming a curved air outlet structure, which allows hot air to cover more space in the sterilization space, further improving the sterilization and drying effect of the kitchenware sterilizer. At the same time, the gradually decreasing width of each sub-air vent also facilitates the demolding of the water receiving platform after molding, thereby improving the production efficiency of the kitchenware sterilizer.

[0010] In some embodiments, a gap h exists between the hole wall of each sub-air vent near the main body and the surface of the main body near the sterilization space, where 6mm ≤ h ≤ 8mm. This design is compatible with the water receiving platform, reducing the risk of water accumulating in the sterilization space flowing into the receiving space through the sub-air vents, further improving the reliability of the kitchen sterilizer.

[0011] In some embodiments, each sub-air outlet is disposed on the first wall and the second wall. By disposing of each sub-air outlet on the first wall and the second wall, the air outlet angle of the sub-air outlet can be increased, thereby enabling the air blown out through the sub-air outlet to act on a larger area in the sterilization space, and providing more options for the baffle's setting method (angle, size).

[0012] In some embodiments, the sub-air vents include a first sub-air vent and a second sub-air vent, which are staggered along the spacing direction of the sub-air vents; baffles are disposed at each of the first sub-air vents. That is, baffles are disposed at every other sub-air vent among the multiple sub-air vents. This arrangement is conducive to the even distribution of hot air blowing from various positions in the sterilization space, ensuring that each position in the sterilization space is blown with sufficient hot air during the sterilization process, thereby improving the comprehensiveness of the sterilization and drying of kitchen utensils by the sterilizer.

[0013] In some embodiments, the angle between at least a portion of the baffle and the water receiving platform is set to ω, and 65°≤ω≤75°. By precisely controlling the angle between the baffle and the water receiving platform, the outlet angle of the hot air blown into the sterilization space and the air volume distribution in the sterilization space can be effectively improved, allowing the hot air to cover a larger sterilization space.

[0014] In some embodiments, the outer casing includes a first opening and a second opening disposed opposite to each other. A water-receiving platform covers the first opening, and the kitchenware sterilizer also includes a tray that covers the second opening and is used to hold kitchenware. At least some of the sub-air vents direct airflow toward the tray, and at least some of the sub-air vents direct airflow toward the water-receiving platform. This arrangement allows hot air to be concentrated and blown onto the water-receiving platform and most of the kitchenware in the sterilization space, quickly drying the kitchenware in the sterilization space while rapidly drying any water dripping onto the water-receiving platform, further improving the dryness of the sterilization space.

[0015] In some embodiments, the tray includes a support frame disposed within and communicating with the sterilization space; at least some of the sub-vents direct the airflow towards the support frame. By directing the airflow of at least some of the sub-vents towards the support frame, targeted disinfection and drying can be performed on areas where chopsticks, spoons, forks, and other kitchen utensils placed on the support frame are prone to bacterial growth and difficult to dry thoroughly due to overlapping utensils, further improving the reliability of the kitchen utensil sterilizer.

[0016] In some embodiments, the electrical box further includes a base and a hot air generator. The base is connected to a water-receiving platform and together they form an accommodating space. An air inlet is provided on the base, and the hot air generator is disposed between the air inlet and the air outlet. The base and the water-receiving platform together form the accommodating space, and the hot air generator is placed within the accommodating space. This physically isolates the hot air generator from the moisture in the sterilization space, reducing the risk of the hot air generator being corroded by moisture and thus extending the service life of the hot air generator.

[0017] The above description is only an overview of the technical solution of this application. In order to better understand the technical means of this application and to implement it in accordance with the contents of the specification, and to make the above and other objects, features and advantages of this application more obvious and understandable, the following are specific embodiments of this application. Attached Figure Description

[0018] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0019] Figure 1 A three-dimensional structural schematic diagram of a kitchen utensil sterilizer provided in an embodiment of this application;

[0020] Figure 2 An exploded perspective view of a kitchenware sterilizer provided in an embodiment of this application;

[0021] Figure 3 This is a three-dimensional structural diagram of the water receiving platform in a kitchen sterilizer provided in an embodiment of this application;

[0022] Figure 4 for Figure 3 An enlarged view of part A of the kitchen utensil sterilizer shown;

[0023] Figure 5 for Figure 1 The kitchen sterilizer shown is a cross-sectional view along line BB.

[0024] Figure 6 for Figure 5 The enlarged view of section C of the kitchen utensil sterilizer shown.

[0025] Explanation of reference numerals in the attached drawings: 100, kitchen utensil sterilizer; 10, outer casing; 11, first opening; 12, second opening; 20, electrical box; 21, water receiving platform; 211, air outlet; 2111, sub-air outlet; 212, main body; 213, step; 2131, first wall; 2132, second wall; 214, baffle; 22, base; 23, hot air generator; 30, tray; 31, support frame; 101, sterilization space; 102, accommodating space. Detailed Implementation

[0026] To make the above-mentioned objectives, features, and advantages of this application more apparent and understandable, the specific embodiments of this application are described in detail below with reference to the accompanying drawings. Many specific details are set forth in the following description to provide a thorough understanding of this application. However, this application can be implemented in many other ways different from those described herein, and those skilled in the art can make similar modifications without departing from the spirit of this application. Therefore, this application is not limited to the specific embodiments disclosed below.

[0027] In the description of this application, it should be understood that if terms such as "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential" appear, these terms indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this application.

[0028] Furthermore, where the term "and / or" appears, "and / or" merely describes the relationship between related objects, indicating that three relationships can exist. For example, A and / or B can represent: A existing alone, A and B existing simultaneously, or B existing alone. Additionally, the character " / " in this document generally indicates that the preceding and following related objects have an "or" relationship. Where the terms "first" and "second" appear, these terms are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Therefore, features defined with "first" or "second" can explicitly or implicitly include at least one of those features. In the description of this application, where the term "multiple" appears, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0029] In this application, unless otherwise expressly specified and limited, the terms "installation," "connection," "joining," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components, unless otherwise expressly limited. Those skilled in the art can understand the specific meaning of the above terms in this application based on the specific circumstances.

[0030] In this application, unless otherwise expressly specified and limited, the use of descriptions such as "above" or "below" the second feature indicates that the first and second features are in direct contact or indirect contact via an intermediate medium. Furthermore, "above," "on top of," and "over" the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply that the first feature is at a higher horizontal level than the second feature. Similarly, "below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply that the first feature is at a lower horizontal level than the second feature.

[0031] It should be noted that if an element is referred to as being "fixed to" or "set on" another element, it can be directly on the other element or there may be an intervening element. If an element is considered to be "connected to" another element, it can be directly connected to the other element or there may be an intervening element. If so, the terms "vertical," "horizontal," "upper," "lower," "left," "right," and similar expressions used in this application are for illustrative purposes only and do not represent the only possible implementation.

[0032] Please refer to the following: Figures 1 to 6 This application provides a kitchenware sterilizer 100, which includes a housing 10 and an electrical box 20. The housing 10 has a sterilization space 101. The electrical box 20 is connected to the housing 10 and has a receiving space 102. It also includes a water receiving platform 21 with an air outlet 211. The air outlet 211 connects the sterilization space 101 and the receiving space 102. The air outlet 211 includes a plurality of sub-air outlets 2111 arranged sequentially at intervals, and at least some of the sub-air outlets 2111 have different air outlet directions than the other sub-air outlets 2111. The water receiving platform 21 also includes a baffle 214, which is disposed on at least some of the sub-air outlets 2111 and is used to change the air outlet direction of the sub-air outlets 2111.

[0033] The Kitchen Utensil Sterilizer 100 is a small household appliance specifically designed for the efficient sterilization, drying, and storage of kitchen utensils (such as knives, cutting boards, chopsticks, spoons, etc.). The Kitchen Utensil Sterilizer 100 can be countertop-mounted or wall-mounted, and its overall shape is a cuboid with one end open vertically upwards. One side of the open end features designated areas for chopsticks, cutlery, and cutting boards.

[0034] The outer casing 10 defines the shape of the kitchenware sterilizer 100. In these embodiments of the main body application, the shape of the outer casing 10 may be, but is not limited to, a cuboid, a cube, or a prism. The outer casing 10 has a sterilization space 101 for supporting and storing kitchenware, and for drying and sterilizing the kitchenware stored in the sterilization space 101.

[0035] The electrical box 20 and the outer shell 10 together form the shell structure of the kitchen sterilizer 100. The electrical box 20 is connected to the outer shell 10. In some embodiments, the electrical box 20 and the outer shell 10 can be detached and connected by means of a connection structure such as a buckle or a sliding groove. Alternatively, in some embodiments, the electrical box 20 and the outer shell 10 can be fixedly connected by welding, bonding or even integral molding.

[0036] The electrical box 20 has a receiving space 102, which, by utilizing the relative isolation between the receiving space 102 and the sterilization space 101, separates the electronic components housed in the receiving space 102 from the sterilization space 101, reducing the corrosive effect of moisture in the sterilization space on the electronic components. In these embodiments of this application, the electronic components may be, but are not limited to, the control board, hot air generator, sensor, ultraviolet generator, etc. of the kitchen sterilizer 100.

[0037] The appliance box 20 includes a water receiving platform 21 with an air outlet 211, and the air outlet 211 connects the sterilization space 101 and the receiving space 102. That is, the water receiving platform 21 is a separator between the sterilization space 101 and the receiving space 102. During the use of the kitchenware sterilizer 100, the moisture attached to the kitchenware drips into the water receiving platform 21 in the sterilization space 101. In some embodiments, the water receiving platform 21 can also be set as a support platform for cutting boards and knives. The air outlet 211 can introduce the hot air generated in the receiving space 102 into the sterilization space 101, and then use the hot air to dry the kitchenware stored in the sterilization space 101, reduce the growth and reproduction of bacteria in the sterilization space 101, and improve the cleanliness of the kitchenware.

[0038] The air outlet 211 includes a plurality of sub-air outlets 2111 arranged in sequence at intervals. This means that through the structural design of the water receiving platform 21, the position on the water receiving platform 21 corresponding to the air outlet 211 is in a shape similar to a grille. In this way, the shape of the grille can divide the integrated air outlet 211 in the related technology into a plurality of mutually spaced sub-air outlets 2111.

[0039] In this way, when the hot air generated in the containing space 102 is introduced into the sterilization space 101 through multiple sub-air vents 2111, the smaller passage area of ​​the sub-air vents 2111 increases the pressure of the hot air as it passes through them, thereby obtaining a faster hot air flow rate. This allows the hot air to be blown more forcefully onto the kitchen utensils, quickly and thoroughly drying those utensils that are difficult to reach due to accumulation (chopsticks, spoons, forks), thus improving the drying and sterilization effect on the kitchen utensils.

[0040] At least some of the sub-vents 2111 have different air outlet directions than other sub-vents 2111, so that the hot air is blown to different positions in the sterilization space 101 after being guided by different sub-vents 2111, thereby achieving all-round drying and sterilization of kitchen utensils in the sterilization space 101, and further improving the drying and sterilization effect of the kitchen utensils sterilizer 100.

[0041] A baffle 214 is disposed on at least a portion of the sub-air vent 2111 and is used to change the airflow direction of the sub-air vent 2111. This means that the baffle 214 can be used to partially block the sub-air vent 2111, thereby changing the direction of the airflow through the sub-air vent 2111. In these embodiments of this application, the baffle 214 can be disposed on the sub-air vent 2111 by, but is not limited to, adhesive bonding, welding, snap-fit ​​connection, connector (screw and bolt) connection, or integral molding.

[0042] According to the kitchenware sterilizer 100 provided in the embodiments of this application, by setting the air outlet 211 to include a plurality of sub-air outlets 2111 arranged sequentially at intervals, the air outlet 211 is divided into a plurality of sub-air outlets 2111 with smaller ventilation areas. This can increase the wind speed of hot air when it is blown into the sterilization space 101 through the air outlet 211, increase the blowing effect of hot air, and increase the contact area between hot air and kitchenware. This can effectively improve the sterilization rate and drying effect of bacteria in the sterilization space 101. At the same time, baffles 214 are set in at least some of the sub-air outlets 2111. The air outlet direction of each sub-air outlet 2111 can be precisely adjusted by using the baffles 214. This is beneficial for designing the hot air flow direction in the sterilization space 101 before production, further increasing the size of the hot air covering the sterilization space 101, and improving the sterilization and drying effect of the sterilization space 101.

[0043] In some embodiments, the water receiving platform 21 includes a body portion 212 and a stepped portion 213 formed by bending from the body portion 212 toward the sterilization space 101. The stepped portion 213 includes at least one first wall 2131 connected to the body portion 212 and a second wall 2132 connected to one end of the first wall 2131 away from the body portion 212. Each sub-air vent 2111 is disposed on the first wall 2131 and / or the second wall 2132.

[0044] The water receiving platform 21 includes a main body 212 and a stepped portion 213 formed by bending from the main body 212 toward the sterilization space 101. The main body 212 is a structural component of the water receiving platform 21. In these embodiments of this application, the main body 212 can be configured as a plate-like structure, and the thickness of the main body 212 can be selected according to whether it needs to support a cutting board. The stepped portion 213 is a structure in the water receiving platform 21 used to set the air outlet 211. By setting the air outlet 211 on the stepped portion 213, the air outlet direction of the air outlet 211 can be designed more conveniently using the more three-dimensional stepped portion 213 structure. At the same time, the stepped portion 213 can also be used to raise the air outlet 211, reducing the risk of water accumulating in the sterilization space 101 flowing into the receiving space 102 through the air outlet 211.

[0045] The step portion 213 includes at least one first wall 2131 connected to the body portion 212, and a second wall 2132 connected to the end of the first wall 2131 facing away from the body portion 212.

[0046] The first wall 2131 is a wall structure in the step portion 213 that is connected to the main body portion 212, which is equivalent to the side wall of the step portion 213. In the embodiment where the step portion 213 is located close to the outer shell 10, the step portion 213 can cooperate with the outer shell 10 to form a step shape. In this case, only one first wall 2131 can be set. In some embodiments, the number of first walls 2131 can be two, three, four or five, depending on the product needs.

[0047] The second wall 2132 is connected to the end of the first wall 2131 that is away from the main body 212, and is equivalent to the top wall of the step 213. In these embodiments of the present application, the first wall 2131 and the second wall 2132 can be integrally formed by injection molding when the water receiving platform 21 is formed.

[0048] At least some of the sub-vents 2111 are located on the first wall 2131 and / or the second wall 2132, that is, each sub-vent 2111 can be located on the first wall 2131, so that the sterilization space 101 can be heated at an angle more parallel to the water receiving platform 21, thereby quickly removing the moisture deposited on the water receiving platform 21.

[0049] At least some of the sub-vents 2111 can also be set in the second wall 2132, so that the space located at the end of the sterilization space 101 away from the containment space 102 can be heated and dried quickly to dry the moisture attached to the kitchen utensils and reduce the risk of bacterial growth and reproduction.

[0050] It should be noted that in embodiments where the sub-vents 2111 are only located on the first wall 2131 or the second wall 2132, the air outlet direction of each sub-vent 2111 can be controlled by setting the angle at which the sub-vents 2111 penetrate the first wall 2131 or the second wall 2132. Furthermore, in these embodiments, the air outlet area of ​​the sub-vents 2111 is smaller than in embodiments where they are simultaneously located on both the first wall 2131 and the second wall 2132. While this inevitably affects the air volume, the air pressure and intensity are greater, making it more effective for drying and sterilizing areas with accumulated water or where kitchen utensils are obstructed.

[0051] At least some of the sub-vents 2111 can also be simultaneously disposed on the first wall 2131 and the second wall 2132. The air outlet direction of these sub-vents 2111 can be directed either towards the water receiving platform 21 or towards the end of the sterilization space 101 away from the receiving space 102. In these embodiments of this application, by providing the stepped portion 213, the freedom of choice of the air outlet direction of the air outlet 211 can be improved, which is beneficial to achieving all-round heat drying of the sterilization space 101.

[0052] In some embodiments, each sub-vent 2111 is disposed on the first wall 2131 and the second wall 2132, and the width of each sub-vent 2111 gradually decreases along the direction from the second wall 2132 to the main body 212.

[0053] In an embodiment where each sub-air vent 2111 is simultaneously provided on the first wall 2131 and the second wall 2132, the width of each sub-air vent 2111 can be gradually reduced along the direction from the second wall 2132 to the main body 212. In this way, during the molding process of the water receiving platform 21, by designing the width of the sub-air vent 2111 in a gradual manner, the difficulty of demolding the water receiving platform 21 can be reduced, and the risk of damage to the water receiving platform 21 (where the air vent 211 is located) due to external force during demolding can be reduced.

[0054] The width of sub-vent 2111 refers to the size of sub-vent 2111 in the direction in which each sub-vent 2111 is set at intervals.

[0055] In some embodiments, there is a gap h between the hole wall of each sub-vent 2111 near the main body 212 and the surface of the main body 212 near the sterilization space 101, and 6mm≤h≤8mm.

[0056] The point on the wall of the main body 212 near each sub-vent 2111 refers to the lowest point of each sub-vent 2111 in the sterilization space 101. When the lowest point of each sub-vent 2111 in the sterilization space 101 is too close to the surface of the main body 212 near the sterilization space 101, that is, when the value of h is too small (such as less than 6 mm), the water in the sterilization space 101 may overflow the lowest point of the sub-vent 2111 at its peak value and then enter the containment space 102, causing corrosion to electronic components. When the lowest point of each sub-vent 2111 in the sterilization space 101 is too far from the surface of the main body 212 near the sterilization space 101, that is, when the value of h is too large (such as greater than 8 mm), it may affect the passage area of ​​the sub-vent 2111 and adversely affect the flow rate of hot air through the sub-vent 2111.

[0057] Based on this, in these embodiments of the present application, by setting 6mm≤h≤8mm, the above two situations are balanced, so that the water in the sterilization space 101 cannot enter the containment space 102 through the sub-air vent 2111 at the peak, while ensuring the flow rate of hot air through the sub-air vent 2111.

[0058] For example, in some embodiments, the value of h can be set to 6.5mm, 7mm or 7.5mm.

[0059] In some embodiments, each sub-vent 2111 is disposed on the first wall 2131 and the second wall 2132.

[0060] In an embodiment where each sub-vent 2111 is simultaneously located on the first wall 2131 and the second wall 2132, the airflow direction of each sub-vent 2111 can be changed by setting a baffle 214 on the water receiving platform 21. That is, during the production process of the water receiving platform 21, each sub-vent 2111 is configured to maximize ventilation (with each sub-vent 2111 simultaneously located on the first wall 2131 and the second wall 2132), and the airflow direction of each sub-vent 2111 is changed by setting baffles 214 in different sub-vents 2111.

[0061] In these embodiments of the present application, the baffle 214 can be connected to the stepped portion 213 forming the sub-vent 2111 by a fixed connection or a detachable connection.

[0062] In some embodiments, the sub-vent 2111 includes a first sub-vent (unlabeled) and a second sub-vent (unlabeled), and the first sub-vent and the second sub-vent are alternately arranged along the interval setting direction of the sub-vent 2111; the baffle 214 is disposed on each of the first sub-vents.

[0063] In other words, among the multiple sequentially arranged sub-air vents 2111, a baffle 214 is set every other sub-air vent 2111. In this way, the sub-air vents 2111 without baffles 214 can dry the sterilization space 101 from all directions because they are simultaneously located on the first wall 2131 and the second wall 2132, while the sub-air vents 2111 with baffles 214 can dry special parts of the sterilization space 101 in a concentrated manner.

[0064] Meanwhile, the way the baffle 214 is set with the spaced sub-air vents 2111 can ensure that the first sub-air vent and the second sub-air vent maintain a balanced air volume in the air outlet direction, so that the hot air is balanced in all positions of the sterilization space 101, thereby improving the all-round drying and sterilization effect of the sterilization space 101.

[0065] In some embodiments, the angle between at least a portion of the baffle 214 and the water receiving platform 21 is set to ω, and 65°≤ω≤75°.

[0066] The angle ω between the baffle 214 and the water receiving platform 21 is used to limit the angle at which hot air is blown out of the sub-air outlet 2111. In these embodiments of this application, by setting 65°≤ω≤75°, the air outlet 2111 of the sub-air outlet 2111 with the baffle 214 is directed towards the water receiving platform 21, so as to concentrate the drying of the water accumulated on the water receiving platform 21, thereby quickly reducing the amount of water accumulated on the water receiving platform 21.

[0067] For example, in these embodiments of this application, the value of ω can be set to 68°, 70° or 73°.

[0068] In some embodiments, the housing 10 includes a first opening 11 and a second opening 12 disposed opposite to each other, a water receiving platform 21 covering the first opening 11, and the kitchenware sterilizer 100 also includes a tray 30, which covers the second opening 12 and is used to hold kitchenware; at least some of the sub-vents 2111 have their air outlet direction pointing towards the tray 30, and at least some of the sub-vents 2111 have their air outlet direction pointing towards the water receiving platform 21.

[0069] The outer casing 10 includes a first opening 11 and a second opening 12 that are arranged opposite to each other. This means that during the production process of the outer casing 10, the outer casing 10 can be configured as a straight cylindrical structure with openings at both ends. During subsequent assembly, the water receiving platform 21 covers the first opening 11.

[0070] The tray 30 is a component in the kitchenware sterilizer 100 specifically used to support kitchenware. In these embodiments of this application, the tray 30 can be used, but is not limited to, to provide support for chopsticks, spoons, forks, knives, or cutting boards so that kitchenware can be stored in the sterilization space 101.

[0071] The outer shell 10, tray 30, and water receiving platform 21 together form a sterilization space 101. At least some of the sub-vents 2111 have their air outlets pointing towards the tray 30, and at least some of the sub-vents 2111 have their air outlets pointing towards the water receiving platform 21, so as to simultaneously dry and sterilize the water accumulated on the water receiving platform 21 and the kitchen utensils on the tray 30.

[0072] In some embodiments, the tray 30 includes a support frame 31, which is disposed within and communicates with the sterilization space 101; at least a portion of the sub-vents 2111 have their air outlets pointing toward the support frame 31.

[0073] The support frame 31 is located within the sterilization space 101, meaning that the support frame 31 is a structure extending from the tray 30 into the sterilization space 101. The support frame 31 is connected to the sterilization space 101, meaning that the support frame 31 is a hollow structure with perforations in its wall structure, allowing the internal space of the support frame 31 to communicate with the sterilization space 101 through these perforations. In this way, hot air from the sterilization space 101 can be blown into the interior of the support frame 31 through the perforations.

[0074] In these embodiments of the present application, chopsticks can be placed in the internal space of the support frame 31. At the same time, the air outlets of at least some of the air outlets 2111 are directed towards the support frame 31 so that hot air is concentrated on the support frame 31, thereby quickly drying the chopsticks that are easy to accumulate and reducing the risk of bacteria growing on the chopsticks.

[0075] In some embodiments, the electrical box 20 further includes a base 22 and a hot air generator 23. The base 22 is connected to the water receiving platform 21 and together form an accommodating space 102. An air inlet (not shown) is provided on the base 22, and the hot air generator 23 is disposed between the air inlet and the air outlet 211.

[0076] The hot air generating device 23 may include a fan and a heating module. The fan generates a pressure difference between the air inlet and the air outlet 211, thereby causing external air to be sequentially drawn into the accommodating space 102 and the sterilization space 101. At the same time, the heating module is used to heat the air, thereby forming hot air blown into the sterilization space 101.

[0077] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0078] The above embodiments merely illustrate several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the patent application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.

Claims

1. A kitchen utensil sterilizer, characterized in that, include: The outer shell has a sterilization space; An electrical box, connected to the outer shell, has a receiving space and includes a water receiving platform with an air outlet. The air outlet connects the sterilization space with the receiving space. The air outlet includes a plurality of sub-air outlets arranged at intervals in sequence, and at least some of the sub-air outlets have different air outlet directions than the other sub-air outlets. The water receiving platform also includes a baffle, which is disposed at least in a portion of the sub-vents and is used to change the air outlet direction of the sub-vents.

2. The kitchenware sterilizer according to claim 1, characterized in that, The water receiving platform includes a main body and a stepped portion formed by bending from the main body toward the sterilization space. The stepped portion includes at least one first wall connected to the main body and a second wall connected to the end of the first wall away from the main body. Each of the sub-air outlets is located on the first wall and / or the second wall.

3. The kitchenware sterilizer according to claim 2, characterized in that, Each of the sub-air vents is disposed on the first wall and the second wall, and the width of each sub-air vent gradually decreases along the direction from the second wall to the main body.

4. The kitchenware sterilizer according to claim 3, characterized in that, There is a gap h between the hole wall of each of the sub-air vents near the main body and the surface of the main body near the sterilization space, and 6mm≤h≤8mm.

5. The kitchenware sterilizer according to claim 2, characterized in that, Each of the sub-air vents is located on the first wall and the second wall.

6. The kitchenware sterilizer according to claim 5, characterized in that, The sub-air outlet includes a first sub-air outlet and a second sub-air outlet, and the first sub-air outlet and the second sub-air outlet are staggered along the spacing direction of the sub-air outlets; The baffles are installed at each of the first sub-air outlets.

7. The kitchenware sterilizer according to claim 5, characterized in that, The angle between at least a portion of the baffle and the water receiving platform is set to ω, and 65°≤ω≤75°.

8. The kitchenware sterilizer according to claim 1, characterized in that, The outer casing includes a first opening and a second opening disposed opposite to each other, the water receiving platform covers the first opening, and the kitchenware sterilizer also includes a tray, the tray covers the second opening and is used to support kitchenware; At least some of the sub-vents have their air outlets directed toward the tray, and at least some of the sub-vents have their air outlets directed toward the water receiving platform.

9. The kitchenware sterilizer according to claim 8, characterized in that, The tray includes a support frame, which is disposed within and communicates with the sterilization space. At least some of the sub-vents direct the airflow towards the support frame.

10. The kitchen utensil sterilizer according to any one of claims 1 to 9, characterized in that, The electrical box also includes a base and a hot air generator. The base is connected to the water receiving platform and together they form the receiving space. An air inlet is provided on the base, and the hot air generator is located between the air inlet and the air outlet.

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