Cooking utensil

Abstract

The utility model discloses a cooking utensil, and relates to the technical field of cooking, the cooking utensil comprises a main body with a heating chamber, the upper end of the main body is provided with a heating zone located above the heating chamber; the second heating device is used for heating the cookware on the heating area and is at least partially opposite to the heating cavity. The airflow driving device is arranged in the main body, an airflow channel communicated between an air inlet and an air outlet of the airflow driving device is formed in the main body, at least part of the first heating device is arranged in the airflow channel, the airflow channel passes through the heating cavity, and the airflow driving device drives hot airflow to heat food materials arranged in the heating cavity. And the hot air flow can be continuously heated by the first heating device at least partially arranged in the air flow channel, and enters and exits from the two air ports, so that the air flow circulation is realized, and the hot air flow continuously flows, so that the heat can be quickly and uniformly distributed in the heating chamber, and some parts are prevented from being excessively heated.

Description

Technical Field

[0001] This utility model relates to the field of cooking technology, and in particular to a cooking utensil. Background Technology

[0002] Existing cooking appliances typically only fulfill a single cooking function, exhibiting significant homogenization. Furthermore, the preparation of some dishes requires transferring food between different appliances, which is cumbersome. To address this, a miniaturized, multi-functional all-in-one cooking appliance, such as a combination oven, is proposed, which can be placed directly on the countertop and integrates different heating methods to meet diverse cooking needs. To facilitate easy placement and movement on the countertop, the overall size of this combination cooking appliance is generally designed to be small. Therefore, for combination cooking appliances with baking functions, the baking space is smaller than that of a conventional oven. Following a conventional baking structure, a built-in stainless steel heating element provides heating within the cavity, and a centrifugal fan is installed at the back of the device to promote internal airflow and ensure more even heating.

[0003] However, these traditional solutions still have certain limitations. Centrifugal fans provide limited airflow and their airflow distribution is uneven, resulting in some areas having excessively high airflow while others have insufficient airflow. This can cause differences in baking results for food in different locations, affecting the final cooking quality. Furthermore, if the centrifugal fan assembly is placed at the top of the oven, it may create a significant airflow dead zone in the center of the food, causing that part of the food to not heat sufficiently or result in uneven coloring. Utility Model Content

[0004] The main purpose of this invention is to provide a cooking appliance that can provide a uniform hot airflow when baking or cooking food, so that the food is heated fully and evenly.

[0005] To achieve the above objectives, the cooking utensil proposed in this utility model includes:

[0006] The main body has a heating chamber and an opening that communicates with the heating chamber and can be opened and closed. The upper end of the main body is provided with a heating zone located above the heating chamber.

[0007] A first heating device is disposed on the main body;

[0008] A second heating device is used to heat the cookware on the heating zone, the second heating device being disposed at least partially opposite to the heating chamber;

[0009] An airflow driving device is disposed on the main body. The airflow driving device has two air outlets, one of which is an air inlet and the other is an air outlet.

[0010] The main body also has an airflow channel connecting the two air vents. The first heating device is at least partially placed in the airflow channel, and the airflow channel passes through the heating chamber so that the hot airflow heated by the first heating device can enter the heating chamber from the opening to heat the food in the heating chamber.

[0011] In one embodiment, the airflow driving device is disposed on one side of the heating chamber in the first horizontal direction, and the two air outlets are distributed in the vertical direction;

[0012] The airflow channel includes an upwind section and a downwind section distributed in the vertical direction;

[0013] The upper air duct section and / or the lower air duct section pass through the heating chamber.

[0014] In one embodiment, a heating plate is further provided in the heating chamber;

[0015] The upper air duct section is formed in the area above the heating plate in the heating chamber, and there is a gap between the heating plate and the bottom of the heating chamber to form the lower air duct section.

[0016] In one embodiment, the first heating device includes:

[0017] A first heating element is disposed at the top of the heating chamber; and,

[0018] The second heating element is disposed at the bottom of the heating chamber.

[0019] In one embodiment, the first heating element extends circumferentially along the top of the heating chamber and is disposed along the periphery of the top of the heating chamber;

[0020] The second heating element extends circumferentially along the bottom of the heating chamber and is disposed on the side of the heating plate.

[0021] In one embodiment, the top of the heating chamber, away from the airflow drive device, has an arc-shaped transition at the connection point with the side wall of the heating chamber.

[0022] In one embodiment, a mounting structure is provided between the heating plate and the main body, and the heating plate is mounted to the main body through the mounting structure;

[0023] The installation structure is provided with a hollow section that connects the upwind section and the downwind section.

[0024] In one embodiment, the mounting structure includes a protrusion protruding from the inner wall of the heating chamber and a hanging part disposed on one side of the heating plate. The hanging part is hung on the protrusion and has the hollowed-out portion.

[0025] In one embodiment, the airflow drive device includes a cross-flow fan, and the cross-flow fan is arranged along a second horizontal direction.

[0026] In one embodiment, the main body has an installation chamber spaced apart from the heating chamber, and the installation chamber and the heating chamber are connected through two communication ports;

[0027] The cross-flow fan includes a volute, a volute tongue, and a cross-flow impeller disposed inside the volute. The volute tongue is disposed at one end of the volute to divide one end of the volute into two air inlets, and the two air inlets are respectively disposed corresponding to the two connecting ports.

[0028] In one embodiment, the second heating device includes an electromagnetic heating device; and / or,

[0029] The second heating device is located on the upper side of the heating chamber.

[0030] In one embodiment, the distance between the top surface of the heating chamber and the upper end surface of the main body is H1, where 20mm ≤ H1 ≤ 30mm; and / or,

[0031] The height of the main body is H, 70mm≤H≤150mm.

[0032] In one embodiment, the cooking appliance includes an oven, a grill, or a stovetop.

[0033] In the technical solution of this utility model, the main body is provided with an airflow channel connecting the air inlet and the air outlet. The first heating device is at least partially placed in the airflow channel to heat the airflow in the airflow channel, forming a hot airflow. The airflow driving device drives the hot airflow through the heating chamber, which can heat the food placed in the heating chamber. The hot airflow can be continuously heated by the first heating device at least partially placed in the airflow channel and enters and exits from the two air outlets to realize airflow circulation. The continuous flow of hot airflow allows the heat to be distributed more quickly and evenly inside the heating chamber to heat the food, avoiding overheating of some parts while ensuring that other parts also receive sufficient heat. This provides a cooking appliance that can provide a uniform hot airflow when baking or cooking food, so that the food is fully and evenly heated. Attached Figure Description

[0034] To more clearly illustrate the technical solutions in the embodiments of this utility model 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 utility model. For those skilled in the art, other drawings can be obtained based on the structures shown in these drawings without creative effort.

[0035] Figure 1 A schematic diagram of the structure of an embodiment of the cooking utensil provided by this utility model;

[0036] Figure 2 for Figure 1 Cross-sectional view;

[0037] Figure 3 for Figure 1 A partial structural diagram of the main body;

[0038] Figure 4 for Figure 3 A side view;

[0039] Figure 5 for Figure 1 A schematic diagram of the explosion of the main body.

[0040] Explanation of icon numbers:

[0041] 100. Cooking appliance; 10. Main body; a. Heating chamber; b. Airflow channel; b1. Upper air duct section; b2. Lower air duct section; c. Installation chamber; d. Connecting port; 1. First heating device; 11. First heating element; 12. Second heating element; 2. Airflow driving device; 2a. Air outlet; 21. Cross-flow fan; 211. Volute; 212. Volute tongue; 213. Cross-flow impeller; 3. Heating plate; 4. Installation structure; 41. Protrusion; 42. Hanging part; 421. Hollowed-out part; 5. Second heating device.

[0042] The realization of the purpose, functional features and advantages of this utility model will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0043] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present utility model.

[0044] It should be noted that if the embodiments of this utility model involve directional indicators (such as up, down, left, right, front, back, etc.), the directional indicators are only used to explain the relative positional relationship and movement of the components in a specific posture. If the specific posture changes, the directional indicators will also change accordingly.

[0045] Furthermore, if the embodiments of this utility model involve descriptions such as "first" or "second," these descriptions are for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined with "first" or "second" may explicitly or implicitly include at least one of those features. Additionally, the use of "and / or" or "and / or" throughout the text includes three parallel solutions. For example, "A and / or B" includes solution A, solution B, or a solution where both A and B are satisfied simultaneously. Furthermore, the technical solutions of the various embodiments can be combined with each other, but this must be based on the ability of those skilled in the art to implement them. When the combination of technical solutions is contradictory or impossible to implement, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection claimed by this utility model.

[0046] This utility model proposes a cooking appliance that provides a uniform hot airflow during baking and cooking, enabling the food to be heated fully and evenly.

[0047] Please see Figures 1 to 4 In one embodiment of this utility model, the cooking appliance 100 includes a main body 10, a first heating device 1, a second heating device 5, and an airflow driving device 2. The main body 10 has a heating chamber a and an opening that communicates with and can be opened and closed. A heating zone is provided at the upper end of the main body 10 above the heating chamber a. The first heating device 1 is disposed on the main body 10. The second heating device 5 is used to heat the pot on the heating zone. The second heating device 5 is at least partially opposite to the heating chamber a. The airflow driving device 2... The airflow driving device 2, disposed in the main body 10, has two air vents 2a, one of which is an air inlet 2a and the other is an air outlet 2a. An airflow channel b is also formed within the main body 10, connecting the air inlet 2a and the air outlet 2a. The first heating device 1 is at least partially placed in the airflow channel b, and the airflow channel b passes through the heating chamber a, so that the hot airflow heated by the first heating device 1 can heat the food inside the heating chamber a by entering through the opening.

[0048] It should be noted that the cooking appliance 100 is a miniaturized, multi-functional integrated cooking appliance, a small household appliance designed for use on a countertop, similar in usage scenarios to general small appliances such as electric ovens and microwave ovens. Therefore, to facilitate flexible arrangement and movement, the overall size of the cooking appliance is not excessively large. Because the cooking appliance integrates multiple heating devices and provides various cooking methods, its baking space is smaller than that of a conventional oven. If a conventional baking structure were used, employing a built-in stainless steel heating element to provide heating within the cavity, and a centrifugal fan installed at the back of the device to promote internal airflow, the airflow provided by the centrifugal fan would be limited, and its airflow distribution would be uneven, resulting in uneven heating of the food. Since the heating chamber a of the cooking appliance 100 is smaller than that of a conventional oven, ensuring uniform heat distribution is even more difficult.

[0049] In the technical solution of this utility model, the main body 10 is provided with an airflow channel b connecting the air inlet 2a and the air outlet 2a. The first heating device 1 is at least partially placed in the airflow channel b to heat the airflow in the airflow channel b, forming a hot airflow. The airflow driving device 2 drives the hot airflow through the heating chamber a, which can heat the food placed in the heating chamber a. The hot airflow can be continuously heated by the first heating device 1, which is at least partially placed in the airflow channel b, and enters and exits from the two air outlets 2a to realize airflow circulation. The continuous flow of hot airflow allows the heat to be distributed more quickly and evenly inside the heating chamber a, avoiding overheating of certain parts. This provides a cooking appliance 100 that can provide a uniform hot airflow when baking or cooking food, so that the food is fully and evenly heated.

[0050] It should be noted that the main body 10 is the outer shell of the cooking appliance 100, and its interior forms a closed space for placing food for heating, namely the heating chamber a. The main body 10 is provided with an opening that can be opened and closed, and the opening is directly connected to the heating chamber a, so that the user can easily put in or take out food.

[0051] The working area is used to place the cookware and corresponds to the panel on the main body 1. The shape of the working area is not limited, and the specific shape depends on the needs of the cookware. If the cookware is a flat-bottomed pan, the working area can be set to a flat shape to better place the flat-bottomed pan. If the bottom of the cookware is round, the working area can be set to a concave shape to better place the round-bottomed pan.

[0052] The first heating device 1 is installed inside the main body 10 and is used to generate heat. It should be noted that the first heating device 1 can be a heating wire, a heating tube, or other types of heating elements.

[0053] The second heating device 5 can also take many different forms.

[0054] It should be noted that in some embodiments, the second heating device 5 can be an electromagnetic induction heating device. When the metal pot is placed in the heating zone, the electromagnetic field will generate eddy currents at the bottom of the pot, thereby directly heating the pot. This is suitable for efficient and rapid heating and is appropriate for cooking methods such as boiling, stir-frying, and pan-frying. It should also be noted that, depending on whether the pot is flat-bottomed or round-bottomed, the winding method of the electromagnetic heating device can be set to a flat or concave shape, respectively, to achieve a better heating effect on the pot.

[0055] In some embodiments, the second heating device 5 may also use a resistance heating element, through which the heat generated by the resistance heating element is transferred to the cookware, suitable for slow cooking, heat preservation and other operations.

[0056] In some embodiments, the second heating device 5 may also be an infrared heater, which directly heats the surface of the cookware or food by radiation, and is suitable for rapid heating and maintaining the surface temperature of food.

[0057] By integrating at least two different heating methods into the same cooking appliance 100, users can select the most suitable heating mode according to their specific cooking needs, which greatly improves cooking efficiency, flexibility and convenience. Users do not need to purchase other types of kitchen appliances, thus meeting diverse cooking needs.

[0058] To ensure that the hot airflow can be effectively transferred to the food, the first heating device 1 is at least partially located in the airflow channel b to heat the air into a hot airflow, thereby heating the food.

[0059] The airflow drive device 2 is disposed within the main body 10 and has two air inlets 2a, namely an air inlet 2a and an air outlet 2a. The air inlet 2a and the air outlet 2a are connected by the airflow channel b and pass through the heating chamber a to form a complete air circulation path.

[0060] When the airflow driving device 2 is running, it draws in cold air from the air inlet 2a, heats the air by passing it through the first heating device 1, and then blows it into the heating chamber a through the air outlet 2a. The resulting hot airflow surrounds and heats the food entering the heating chamber a from the opening.

[0061] Understandably, compared to existing technologies that use stainless steel heating elements for direct heating, where heat concentrates in the vicinity of the heating element, resulting in higher temperatures in these areas and lower temperatures in areas further away, heating with hot airflow causes the airflow drive device 2 to continuously circulate the air inside the oven, allowing heat to be distributed more quickly and evenly within the cavity. Thus, even if the position of the first heating device 1 is fixed, the oven can maintain a relatively consistent temperature environment.

[0062] It should also be noted that without proper air circulation, stainless steel heating elements can create "hot spots," or overheated areas, in their vicinity. The airflow drive device 2 ensures good air circulation within the heating chamber a, effectively dispersing hot spots, preventing overheating in certain areas, and ensuring other parts receive sufficient heat. This also helps to distribute heat evenly and enhances the efficiency of heat transfer from the air to the food surface. Therefore, for foods with a large surface area, a uniform hot airflow can accelerate cooking and ensure even browning of the food surface.

[0063] It is understood that the airflow driving device 2 can be located at the top, bottom, or side, all of which can achieve airflow circulation in the heating chamber a. Correspondingly, the two openings can be located on the side wall of the heating chamber a on the same side, or on two inner walls that are opposite to each other. It is sufficient to form an arrangement position in the heating chamber that is conducive to the construction of a circulation flow path.

[0064] Specifically, please refer to Figure 4 In this embodiment, the airflow driving device 2 is disposed on one side of the heating chamber a in the first horizontal direction, and the two air outlets 2a are distributed in the vertical direction; the airflow channel b includes an upper air duct section b1 and a lower air duct section b2 distributed in the vertical direction; wherein the upper air duct section b1 and / or the lower air duct section b2 pass through the heating chamber a.

[0065] The airflow drive device 2 is positioned on one side of the heating chamber a in the first horizontal direction, rather than occupying the top or bottom space, thus reducing the overall height of the cooking appliance 100. This results in a slimmer product appearance and better fits into the limited spaces of modern kitchens, such as when built-in or placed on a countertop, requiring less vertical space.

[0066] It should be noted that, taking the cooking utensil 100 as an example, the first horizontal direction can be understood as the width direction of the cooking utensil 100, or as the depth direction of the cooking utensil 100.

[0067] In the following description, the first horizontal direction is set as the width direction of the cooking utensil 100 as an example, while the second horizontal direction mentioned later is the depth direction of the cooking utensil 100.

[0068] The air inlet 2a and the air outlet 2a are arranged in a vertical direction, thereby creating an airflow path from bottom to top or from top to bottom, allowing the airflow to bend and detour fully through the heating chamber a, improving air circulation efficiency, and thus enhancing heating uniformity and speed.

[0069] It should be noted that, since the hot air flows through the upper air duct section b1 and the lower air duct section b2, when the food is placed in the heating chamber a, it can be located in the upper air duct section b1 or the lower air duct section b2.

[0070] This configuration not only ensures the directionality and efficiency of airflow but also optimizes heat transfer, making the temperature inside the heating chamber a more uniform. Furthermore, placing the airflow drive device 2 on one side of the heating chamber a and using the two air vents 2a distributed vertically helps reduce the overall thickness of the cooking appliance 100 without affecting its performance.

[0071] The upper air duct section b1 and the lower air duct section b2 can be separated by setting sheet metal parts inside the main body 10, or they can be achieved by other components.

[0072] Specifically, please refer to Figure 3 and Figure 4 In one specific embodiment, a heating plate 3 is also provided in the heating chamber a; the upper air duct section b1 is formed in the area above the heating plate 3 in the heating chamber a, and there is a gap between the heating plate 3 and the bottom of the heating chamber a to form the lower air duct section b2.

[0073] It is understood that the heating plate 3 is used to place food for heating. Since the space above the heating plate 3 forms the upper airflow section b1 of the airflow channel b, and the gap between the heating plate 3 and the bottom of the heating chamber a forms the lower airflow section b2 of the airflow channel b, there is no need to add complex pipes or guide plates to construct the airflow channel b. Instead, by utilizing the structural characteristics of the heating plate 3 and the heating chamber a itself, the heating plate 3 not only serves as a food support platform but also participates in the construction of the internal airflow path of the cooking appliance 100, simplifying the product structure and reducing manufacturing costs.

[0074] Specifically, please refer to Figure 5In this embodiment, the first heating device 1 includes a first heating element 11 and a second heating element 12. The first heating element 11 is disposed at the top of the heating chamber a, and the second heating element 12 is disposed at the bottom of the heating chamber a.

[0075] The first heating device 1 consists of two independent parts: a first heating element 11 and a second heating element 12. These two heating elements are located at different positions in the heating chamber a to achieve a more comprehensive and uniform heating effect.

[0076] By placing the first heating element 11 and the second heating element 12 at the top and bottom of the heating chamber a respectively, the effect of simultaneous heating on both the top and bottom sides is achieved. This arrangement not only improves heating efficiency but also makes the heat distribution more uniform, reducing the possibility of local overheating or underheating.

[0077] Understandably, having two heating elements allows users to choose to use one element alone or both simultaneously, depending on the type of cooking required. This enables users to flexibly adjust the heating mode and power according to specific recipe requirements.

[0078] Further, please refer to Figure 5 In this embodiment, the first heating element 11 extends circumferentially along the top of the heating chamber a and is disposed along the periphery of the top of the heating chamber a; the second heating element 12 extends circumferentially along the bottom of the heating chamber a and is disposed on the side of the heating plate 3.

[0079] It is understood that the first heating element 11 extends circumferentially along the top of the heating chamber a and is set close to the periphery of the top of the heating chamber a, so that it will not directly radiate to the food placed on the heating plate 3, thus avoiding the problem of the food surface burning due to excessively concentrated top heating.

[0080] The second heating element 12 extends circumferentially along the bottom of the heating chamber a and is positioned on the side of the heating plate 3. The heating plate 3 itself is heated first through metal conduction, and then the heat is transferred to the food. This method not only improves heating efficiency but also utilizes the heating plate 3 as a heat conduction medium, resulting in a more even distribution of heat across the entire heating plate 3. Because heat is gradually transferred to the food through the heating plate 3, rather than through direct, strong radiant heating of the bottom of the food, scorching of the bottom of the food can be effectively avoided.

[0081] It is understandable that when the airflow transitions downward from one side of the heating chamber a along the upper air duct section b1 to the air duct section, due to the inertia of the airflow, it will be reflected when it encounters the side wall of the heating chamber a, or turbulence will be formed at the top corner, and the airflow will not flow smoothly downward along the side wall to the lower air duct section b2.

[0082] Furthermore, for better guidance of airflow direction, please refer to... Figure 4 In this embodiment, the connection between the top of the heating chamber a, away from the airflow driving device 2, and the side wall of the heating chamber a is set with an arc transition.

[0083] It is understood that the top and sidewall of the heating chamber a are connected by a smooth arc, thereby reducing the resistance encountered by the airflow at this point and ensuring that the airflow transitions more smoothly along the top and arc of the heating chamber a to the sidewall. In this way, the smooth transition of the airflow allows the airflow to circulate more effectively, enhancing the airflow efficiency in the heating chamber a, thereby improving the heating uniformity and speed.

[0084] It should also be noted that corners and edges are traditionally areas where heat tends to concentrate, easily forming "hot spots." Rounded transitions can help disperse these concentrated areas, resulting in a more uniform temperature distribution.

[0085] The rounded transition area is easier to clean than the sharp corner, and it does not accumulate food residue or dust, thus maintaining the hygiene of the heating chamber a and reducing the difficulty of cleaning.

[0086] Specifically, please refer to Figure 4 and Figure 5 In this embodiment, an installation structure 4 is provided between the heating plate 3 and the main body 10, and the heating plate 3 is installed on the main body 10 through the installation structure 4; the installation structure 4 is provided with a hollow part 421 that connects the upper air duct section b1 and the lower air duct section b2.

[0087] To fix the heating plate 3 to the middle of the main body 10, the heating chamber a is divided into the upper air duct section b1 and the lower air duct section b2, and an installation structure 4 is provided between the heating plate 3 and the main body 10. The heating plate 3 not only serves as a divider, but also needs to ensure that the airflow circulation is not affected while dividing the space.

[0088] By providing the perforated portion 421 on the mounting structure 4, the perforated portion 421 is located between the upper air duct section b1 and the lower air duct section b2, serving to connect the upper air duct section b1 and the lower air duct section b2. Airflow can then freely circulate through the perforated portion 421, forming a complete airflow circulation path within the main body 10.

[0089] In this way, by combining the functions of the mounting structure 4 and the airflow channel b, the heating plate 3 is fixed, and the necessary airflow channel b is constructed, which simplifies the overall structural design and reduces manufacturing complexity and cost.

[0090] Specifically, please refer to Figure 5 In this embodiment, the mounting structure 4 includes a protrusion 41 protruding from the inner wall of the heating chamber a and a hanging part 42 disposed on one side of the heating plate 3. The hanging part 42 is hung on the protrusion 41, and the hanging part 42 is provided with the hollow part 421.

[0091] The protrusion 41 is one or more protrusions that protrude from the inner wall of the heating chamber a. It is understood that the protrusion 41 can be a single protrusion or a row of small protrusions distributed along the inner wall.

[0092] The hanging part 42 is disposed on one side of the heating plate 3. The hanging part 42 may be a hook, buckle or other form of suspension device.

[0093] By providing the protrusion 41 on the inner wall of the heating chamber a and the hanging part 42 and the hollow part 421 on one side of the heating plate 3, the installation structure 4 not only simplifies the installation and disassembly process of the heating plate 3 and enhances the convenience and stability of use, but also integrates the function of the airflow channel b.

[0094] Specifically, please refer to Figure 4 and Figure 5 In this embodiment, the airflow driving device 2 includes a cross-flow fan 21, and the cross-flow fan 21 is arranged along the second horizontal direction.

[0095] The cross-flow fan 21, also known as a centrifugal axial flow fan or tubular fan, enables airflow to be pushed by the blades and discharged radially.

[0096] The cross-flow fan 21 is arranged along the second horizontal direction, so that it can be installed on one side of the heating chamber a without occupying too much height space, and it can also be adapted to the depth direction of the main body 10, making the structure more compact and more suitable for the limited space conditions of modern kitchens.

[0097] Specifically, in this embodiment, the main body 10 has an installation chamber c spaced apart from the heating chamber a, and the installation chamber c and the heating chamber a are connected through two connecting ports d; the cross-flow fan 21 includes a volute 211, a volute tongue 212, and a cross-flow impeller 213 disposed in the volute 211, the volute tongue 212 is disposed at one end of the volute 211 to form two air outlets 2a at one end of the volute 211, and the two air outlets 2a are respectively disposed corresponding to the two connecting ports d.

[0098] The installation chamber c is spaced apart from the heating chamber a to separate the first heating device 1 from the airflow drive device 2, thereby avoiding the impact of direct heat conduction on the fan performance.

[0099] The connecting port d allows air to circulate between the mounting chamber c and the heating chamber a, forming a complete airflow circulation path.

[0100] It should be noted that the volute 211 is the main outer shell of the cross-flow fan 21, enclosing the cross-flow impeller 213 and guiding the direction of airflow. Its shape is similar to a spiral or snail shell, which helps to concentrate and guide the airflow, improving the working efficiency of the fan.

[0101] The volute tongue 212 is located at one end of the volute 211, near the air outlet 2a. The volute tongue 212 divides one end of the volute 211 into two independent air outlets 2a, thus forming the air inlet 2a and the air outlet 2a. This allows airflow to enter and exit the cross-flow fan 21 in an orderly manner, reducing turbulence and unnecessary airflow resistance.

[0102] The cross-flow impeller 213 is disposed inside the volute 211, and the volute 211 and the volute tongue 212 are also arranged along the second horizontal direction. Therefore, both the air inlet 2a and the air outlet 2a extend along the second horizontal direction, and the cross-flow fan 21 can evenly distribute the heated air within the depth range of the heating chamber a. Large-area air delivery ensures a more uniform airflow distribution within the heating chamber a.

[0103] By providing an installation chamber c that is spaced apart from the heating chamber a within the main body 10, and employing a cross-flow fan 21 that includes the volute 211, the volute tongue 212, and the cross-flow impeller 213, not only is efficient airflow management and heat transfer achieved, but the space utilization of the cooking appliance 100 is also optimized.

[0104] It should also be noted that a motor is installed in the installation chamber c. The motor shaft is coaxially connected to the cross-flow fan 213. It can be understood that the motor shaft and one end of the cross-flow fan 213 can be connected by a coupling or silicone. The other end of the cross-flow fan 213 is rotatably connected to the inner wall of the installation chamber c through a bearing.

[0105] Specifically, please refer to Figure 2 In some embodiments, the second heating device 5 includes an electromagnetic heating device. Thus, the cooking appliance 100 integrates electromagnetic heating and baking functions, and the electromagnetic heating only heats the metal cookware. The surface of the heating zone does not heat up when there is no cookware, reducing the risk of accidental burns to the upper part of the main body 10 and improving safety during use.

[0106] In some embodiments, the second heating device 5 is located on the upper side of the heating chamber a.

[0107] It is understood that the second heating device 5 is located above the heating chamber a, and will not directly affect the temperature distribution in the heating chamber a, thereby reducing the mutual interference between the two heating methods. Furthermore, the upper end of the main body 10 can be conveniently equipped with control keys, making it easy for users to operate the second heating device 5.

[0108] In one embodiment, the distance between the top surface of the heating chamber a and the upper end surface of the main body 10 is H1, where 20mm ≤ H1 ≤ 30mm. When the second heating device 5 is an electromagnetic heating device, the installation height occupied by the electromagnetic heating device on the main body 10 can be set to 20mm to 30mm.

[0109] In one embodiment, the height of the main body 10 is H, where 70mm ≤ H ≤ 150mm. Therefore, the installation height of the first heating device 1 within the main body 10 is designed to adapt to the thickness of the food within the heating chamber a. For example, when the food is a pancake, the installation height of the first heating device 1 within the main body 10 can be 40mm to 50mm; when the food is a sweet potato, the installation height of the first heating device 1 within the main body 10 can be 120mm to 130mm.

[0110] This design reduces the overall size, making the product more compact and lightweight, and easier for users to use and store in various environments. The lower height not only optimizes space utilization but is also particularly suitable for environments with limited space, such as kitchen countertops.

[0111] Specifically, in this embodiment, the cooking appliance 100 includes an oven, a grill, or a stovetop.

[0112] It is understood that the oven is a kitchen appliance primarily used for baking and roasting food. It is suitable for baking and roasting a variety of foods, including bread, cakes, pizzas, and meats.

[0113] The grill is designed for simultaneous heating on both the top and bottom, making it suitable for quickly grilling food. It is suitable for grilling various foods such as steaks, hamburgers, sandwiches, and vegetables.

[0114] The aforementioned stove-oven is a composite kitchen appliance that integrates the functions of a stove and an oven. It is suitable for various cooking operations such as boiling, stir-frying, pan-frying, and grilling.

[0115] By integrating different types of heating methods into one device, users can choose the most suitable heating mode according to their specific cooking needs, saving time and space, while also improving the overall cooking experience and significantly reducing the number of devices required, thus saving space.

[0116] The above description is merely an exemplary embodiment of the present utility model and does not limit the patent scope of the present utility model. Any equivalent structural transformations made based on the technical concept of the present utility model and the contents of the present utility model specification and drawings, or direct / indirect applications in other related technical fields, are included within the patent protection scope of the present utility model.

Claims

1. A cooking utensil, characterized in that, include: The main body has a heating chamber and an opening that communicates with the heating chamber and can be opened and closed. The upper end of the main body is provided with a heating zone located above the heating chamber. A first heating device is disposed on the main body; A second heating device is used to heat the cookware in the heating zone, the second heating device being disposed at least partially opposite to the heating chamber; An airflow driving device is disposed on the main body. The airflow driving device has two air outlets, one of which is an air inlet and the other is an air outlet. The main body also has an airflow channel connecting the two air vents. The first heating device is at least partially placed in the airflow channel, and the airflow channel passes through the heating chamber so that the hot airflow heated by the first heating device can enter the heating chamber from the opening to heat the food in the heating chamber.

2. The cooking appliance as described in claim 1, characterized in that, The airflow driving device is located on one side of the heating chamber in the first horizontal direction, and the two air outlets are distributed in the vertical direction. The airflow channel includes an upwind section and a downwind section distributed in the vertical direction; The upper air duct section and / or the lower air duct section pass through the heating chamber.

3. The cooking utensil as described in claim 2, characterized in that, A heating plate is also provided in the heating chamber; The upper air duct section is formed in the area above the heating plate in the heating chamber, and there is a gap between the heating plate and the bottom of the heating chamber to form the lower air duct section.

4. The cooking utensil as described in claim 3, characterized in that, The first heating device includes: A first heating element is disposed at the top of the heating chamber; and, The second heating element is disposed at the bottom of the heating chamber.

5. The cooking appliance as described in claim 4, characterized in that, The first heating element extends circumferentially along the top of the heating chamber and is disposed along the periphery of the top of the heating chamber; The second heating element extends circumferentially along the bottom of the heating chamber and is disposed on the side of the heating plate.

6. The cooking utensil as described in claim 3, characterized in that, The top of the heating chamber, away from the airflow drive device, has an arc-shaped transition at the connection point with the side wall of the heating chamber.

7. The cooking utensil as described in claim 3, characterized in that, An installation structure is provided between the heating plate and the main body, and the heating plate is installed on the main body through the installation structure; The installation structure is provided with a hollow section that connects the upwind section and the downwind section.

8. The cooking appliance as described in claim 7, characterized in that, The mounting structure includes a protrusion protruding from the inner wall of the heating chamber and a hanging part disposed on one side of the heating plate. The hanging part is hung on the protrusion and has the hollowed-out part.

9. The cooking utensil as described in claim 2, characterized in that, The airflow drive device includes a cross-flow fan, and the cross-flow fan is arranged along a second horizontal direction.

10. The cooking appliance as described in claim 9, characterized in that, The main body has an installation chamber spaced apart from the heating chamber, and the installation chamber and the heating chamber are connected through two communication ports. The cross-flow fan includes a volute, a volute tongue, and a cross-flow impeller disposed inside the volute. The volute tongue is disposed at one end of the volute to divide one end of the volute into two air inlets, and the two air inlets are respectively disposed corresponding to the two connecting ports.

11. The cooking appliance as described in claim 1, characterized in that, The second heating device includes an electromagnetic heating device; and / or, The second heating device is located on the upper side of the heating chamber.

12. The cooking appliance as described in claim 1, characterized in that, The distance between the top surface of the heating chamber and the upper end surface of the main body is H1, where 20mm ≤ H1 ≤ 30mm; and / or, The height of the main body is H, 70mm≤H≤150mm.

13. The cooking appliance as described in claim 1, characterized in that, The cooking appliances include ovens, grills, or griddles.

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