Cooking equipment

Abstract

The utility model provides cooking equipment. The cooking equipment comprises a pot body assembly, a pot cover and a steam generation assembly. A steam exhaust port is formed in the side part of the pot body assembly, a water receiving container and a steam exhaust channel are arranged in the pot body assembly, the first end of the steam exhaust channel is communicated with the water receiving container, the steam exhaust port is communicated with the steam exhaust channel, and the second end of the steam exhaust channel is higher than the first end of the steam exhaust channel by taking the bottom of the pot body assembly as a reference; the pot cover covers the pot body assembly, a cooking cavity is formed in the pot cover and the pot body assembly, and the second end of the steam exhaust channel is communicated with the cooking cavity; the steam generation assembly is connected with the pot body assembly and used for providing steam into the cooking cavity, and the steam in the cooking cavity is exhausted out of the cooking cavity through the steam exhaust channel and the steam exhaust port in sequence. When steam is exhausted outwards through the steam exhaust channel, condensate water can slide downwards along the inner wall of the channel. The bottom of the steam exhaust channel is communicated with the water receiving container, the channel is inclined, and condensate water can naturally flow into the water receiving container.

Description

Technical Field

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

[0002] In related technologies, in electric steamer products, the heating plate is located at the bottom of the pot body assembly, while the steam vent is located on one side of the top of the pot lid. Steam flows from bottom to top, and some of the steam condenses into condensate when it encounters cold air during the flow. Since the steam vent is located at the top, it is not easy for the condensate to drain. The condensate is likely to drip onto the food after condensation, and the condensate that cannot be drained will accumulate in the cooking cavity, affecting the cooking effect of the food. Utility Model Content

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

[0004] In view of this, the present invention proposes a cooking device, which includes a pot body assembly, a pot lid, and a steam generating assembly. The pot body assembly has a steam vent on its side, and a water receiving container and a steam venting channel are provided inside the pot body assembly. The first end of the steam venting channel is connected to the water receiving container, and the steam vent is connected to the steam venting channel. With the bottom of the pot body assembly as a reference, the second end of the steam venting channel is higher than the first end of the steam venting channel. The pot lid is placed on the pot body assembly, and the pot lid and the pot body assembly form a cooking cavity. The second end of the steam venting channel is connected to the cooking cavity. The steam generating assembly is connected to the pot body assembly and is used to supply steam to the cooking cavity. The steam in the cooking cavity is discharged from the cooking cavity sequentially through the steam venting channel and the steam vent.

[0005] The cooking device proposed in this utility model integrates a pot body assembly, a pot lid, and a steam generating assembly, which can collect condensate, prevent condensate from dripping onto the food, and prevent condensate from accumulating in the cooking cavity, thereby improving the cooking effect of the food.

[0006] As the core component of the cooking equipment, the pot body assembly has a steam vent on its side and a water collection container and steam venting channel inside. The steam venting channel directs steam out of the cooking chamber and guides condensate back into the pot. With the bottom of the pot body assembly as a reference, the second end of the steam venting channel is positioned higher than the first end. This inclined design, with one end higher and the other lower, not only optimizes the steam flow path but also enables automatic condensate backflow. Specifically, during cooking, as steam is released through the steam venting channel, the condensed water droplets slide down the inner wall of the channel. Because the bottom of the steam venting channel is connected to the water collection container, and due to the inclined design, condensate flows naturally into the container, preventing condensate buildup or dripping onto the food, thus maintaining a clean cooking environment and the food's texture. The lid fits tightly onto the pot body assembly, forming a sealed cooking chamber together with the interior of the pot body assembly. This invention places the steam vent on the side of the pot body assembly, rather than on the lid as in related designs. This design allows the steam to circulate fully within the cooking cavity before being orderly discharged from the side. The steam generating assembly supplies steam into the cooking cavity. The steam is generated by the steam generating assembly within the cooking cavity and flows from bottom to top, eventually being discharged from the cooking cavity through the steam vent.

[0007] The vent is located at a lower position within the cooking equipment. Utilizing the principle that steam flows from bottom to top, the steam, after being generated by the steam generating component, flows upwards towards the steam generating component. Since the lid of this invention does not have a vent, when the steam reaches the apex of the cooking cavity, it cannot escape and instead accumulates within the cooking cavity, fully filling it. After accumulating layer by layer from top to bottom throughout the entire cooking cavity, it flows to the vent and finally exits from the vent on the side of the pot body assembly.

[0008] The design of the steam vent positions limits the flow of steam, ensuring that every corner of the cooking cavity is evenly covered by steam. Because the steam is evenly distributed within the cooking cavity, all parts of the food are heated uniformly. This design effectively avoids uneven heating of food caused by uneven steam distribution, thereby improving cooking results and making the food taste more consistent.

[0009] Because the steam fully fills the cooking cavity before escaping from the side, this design ensures a more uniform temperature throughout the cooking cavity, thus preventing uneven heating of the food.

[0010] In addition, the cooking device according to the above-mentioned technical solution provided by this utility model may also have the following additional technical features:

[0011] In some technical solutions, the second end of the exhaust passage is optionally opened towards the boiler lid.

[0012] In this technical solution, the second end of the steam venting channel faces the pot lid. When the second end of the steam venting channel faces the pot lid, the distribution of steam within the cooking cavity is more even. As the steam rises, it naturally diffuses to every corner of the cooking cavity, helping to ensure even heating of the food and improving the cooking effect.

[0013] In some technical solutions, optionally, the steam exhaust channel extends along the height direction of the boiler assembly from the first end to the second end of the steam exhaust channel.

[0014] In this technical solution, the steam exhaust channel in the boiler assembly is designed to extend along the height direction from the first end to the second end. This height-oriented extension design significantly improves the efficiency of condensate recirculation.

[0015] In some technical solutions, optionally, the cross-sectional area of ​​the exhaust passage is reduced from the first end to the second end of the exhaust passage.

[0016] In this technical solution, the cross-sectional area of ​​the steam exhaust channel in the cooking equipment gradually decreases from the first end to the second end. The smaller cross-sectional area at the second end, near the lid, increases the resistance to steam exhaust, effectively slowing the rapid exhaust of steam from the cooking cavity. This allows the steam to remain in the cooking cavity for a longer time, thus ensuring more thorough contact with the food and improving cooking efficiency.

[0017] In some technical solutions, optionally, with the bottom of the pot assembly as a reference, the steam vent is higher than the first end of the steam vent channel.

[0018] In this technical solution, the steam vent is positioned above the first end of the steam vent channel, using the bottom of the pot assembly as a reference. This height difference effectively prevents condensate from flowing directly to the vent. During cooking, as steam rises and exits through the vent channel, the condensate that forms upon contact with the air slides down the inner wall of the channel. Due to the higher position of the vent, the condensate is naturally guided to the first end of the vent channel and flows into a collection container instead of towards the vent. This prevents condensate from dripping outside the cooking cavity or accumulating near the vent, keeping the cooking equipment clean and dry.

[0019] In some technical solutions, the steam vent can optionally be opened with the bottom of the pot assembly facing upwards.

[0020] In this technical solution, the cooking equipment is designed with the bottom of the pot assembly as the reference point, and the steam vent faces upwards. Because the steam vent faces upwards, it aligns with the direction of steam flow within the cooking chamber. During cooking, steam rises through the vent channel and accumulates near the vent before being discharged from the cooking chamber. During this process, condensation from the steam cools and slides down the inner wall of the vent channel. Since the vent faces upwards, the condensation cannot flow directly into the vent during its descent; instead, it is guided to other parts of the vent channel and eventually flows into a water collection container. Therefore, this design effectively prevents condensation from flowing out of the vent, keeping the cooking chamber dry and clean.

[0021] Since steam flows upwards, pointing the vent upwards better aligns with the direction of steam flow, reducing exhaust resistance. This helps steam escape more smoothly from the cooking chamber, improving cooking efficiency and reducing steam buildup within the chamber.

[0022] In some technical solutions, optionally, the venting channel is located outside the water receiving container, with the first end of the venting channel opened on the cavity side wall of the water receiving container.

[0023] In this technical solution, the exhaust channel is placed outside the water receiving container, eliminating the need for reserved space or complex structural design inside the container. This allows the water receiving container to maintain its original simple and compact structure, facilitating manufacturing and maintenance.

[0024] As an important component of cooking equipment, the water container needs to be used efficiently to hold a sufficient amount of water. Placing the vent externally maximizes the use of the water container's internal space, ensuring an adequate water supply during cooking.

[0025] By separating the steam exhaust channel from the water receiving container, the overall layout of the cooking equipment can be made more rational. The position and direction of the steam exhaust channel can be adjusted according to actual needs to optimize steam emission and reduce interference with other components.

[0026] In some technical solutions, the pot assembly may optionally include: a base; a water tank disposed within the base, a steam venting channel and a steam venting port disposed on the water tank, and the steam venting port extending out of the side of the base.

[0027] In this technical solution, the boiler assembly includes a base and a water tank. The base serves as a supporting structure, while the water tank is located inside the base. Furthermore, the steam exhaust channel and exhaust port are designed on the water tank, with the exhaust port extending out from the side of the base. This design considers both steam exhaust efficiency and the overall layout and aesthetics of the equipment.

[0028] The vent not only extends from the side of the base, but also faces upwards. This design allows steam to rise through the venting channel and be directly and smoothly discharged from the vent, preventing steam from accumulating or flowing back into the cooking cavity.

[0029] The upward-facing vents align with the natural flow of steam, reducing exhaust resistance and improving steam discharge efficiency. This helps maintain stable temperature and pressure within the cooking chamber, enhancing cooking results.

[0030] The vent passage is located on the water tank, ensuring that condensate can slide smoothly into the water tank or other collection devices without flowing into the vent or accumulating in the cooking cavity.

[0031] In some technical solutions, optionally, a water receiving container is provided in the water tank; or the water receiving container constitutes the water tank, and the steam generating component is connected to the water tank.

[0032] In this technical solution, on the one hand, a water receiving container is provided in the water tank. The water receiving container is an independent component that can be removed separately for cleaning, repair or replacement without disassembling the entire water tank.

[0033] On the other hand, the water receiving container forms a water tank, and the steam generating components are connected to the water tank. Since the water receiving container directly forms the water tank, no additional water tank components are needed, resulting in a more compact overall structure, reduced space occupation, and reduced risk of leakage and malfunction.

[0034] In some technical solutions, optionally, the water tank is also provided with a connecting pipe, the first end of which is connected to the steam exhaust channel, the steam exhaust port is located at the second end of the connecting pipe, a part of the connecting pipe is located inside the base, and the other part of the connecting pipe extends out of the base.

[0035] In this technical solution, in the design of the pot body assembly, in order to ensure that the steam vent can face upwards to avoid condensate flowing in and to prevent steam from being directly discharged and affecting the surrounding environment, while maintaining the compactness and aesthetics of the overall structure, this utility model is equipped with connecting pipes.

[0036] The first end of the connecting pipe is connected to the exhaust passage, ensuring that steam can smoothly enter the connecting pipe from the exhaust passage. The exhaust port is located at the second end of the connecting pipe, and this end extends out of the side of the base. Because the connecting pipe has a certain length, the exhaust port can be set outside the base and opened upwards to meet the needs of steam discharge and condensate control.

[0037] The other part of the connecting pipe extends out of the base, allowing the steam vent to face upwards and be away from the inside of the cooking chamber, thus avoiding the direct discharge of steam and its impact on the food and cooking environment.

[0038] After entering the connecting pipe through the vent channel, the steam rises along the pipe and exits from the upward-facing vent. Because the vent is located outside the base and faces upward, the steam will not directly impact the inside of the cooking cavity or the surrounding environment when it is discharged, reducing the impact of noise and steam diffusion.

[0039] As steam rises, the condensate that cools and condenses slides down the inner walls of the vent passage and connecting pipes. Because the connecting pipes are designed with the vent facing upwards and away from the cooking cavity, the condensate does not flow into the vent or accumulate inside the cooking cavity. Instead, it is directed to the water tank to keep the cooking cavity dry and clean.

[0040] In some technical solutions, optionally, the connecting pipe is positioned above the first end of the exhaust passage, with the bottom of the boiler assembly as the reference.

[0041] In this technical solution, regarding the positional relationship between the connecting pipe and the exhaust channel, this invention sets the bottom of the boiler assembly as the reference point, with the connecting pipe higher than the first end of the exhaust channel. The exhaust channel can extend downwards a certain distance, which helps to achieve the reflux of steam after condensation.

[0042] In some technical solutions, optionally, the side of the steam generating assembly is provided with multiple steam outlets, and the steam generating assembly supplies steam to the cooking cavity through the steam outlets, with the multiple steam outlets distributed circumferentially along the steam generating assembly.

[0043] In this technical solution, the side of the steam generating component is designed to have multiple steam outlets, which are distributed circumferentially along the component. Simultaneously releasing steam into the cooking cavity through multiple outlets ensures a more uniform steam distribution within the cavity. This helps reduce temperature differences between different areas of the cooking cavity, allowing food to be heated evenly during cooking, thereby improving cooking results.

[0044] Multiple steam outlets can release a large amount of steam simultaneously, rapidly increasing the temperature and humidity inside the cooking chamber. This efficient steam release method helps accelerate the cooking process and shorten cooking time.

[0045] When steam circulates within the cooking cavity, the design of multiple steam outlets promotes uniform steam diffusion and mixing. This helps enhance steam circulation and further improves the uniformity of temperature within the cooking cavity.

[0046] Because the steam can be evenly distributed and quickly fill the cooking cavity, condensation and buildup on the cavity walls are reduced. This helps keep the cooking cavity dry and clean, preventing condensation from affecting food and the cooking environment.

[0047] In some technical solutions, optionally, with the bottom of the boiler assembly as a reference, the steam outlet is higher than the first end of the exhaust passage.

[0048] In this technical solution, when steam is released from multiple steam outlets of the steam generating component, it diffuses outwards along the top or sides of the cooking chamber. Because the steam outlets are designed to be higher than the first end of the exhaust channel, the flow path of the steam within the cooking chamber is optimized. The steam first fills the upper space of the cooking chamber and then gradually diffuses downwards through natural or forced convection, heating the food.

[0049] If the steam outlet and the first end of the exhaust channel are at the same level or lower, the steam may flow directly to the exhaust port as soon as it is released, resulting in a short residence time of the steam in the cooking cavity and insufficient heating of the food. By setting the steam outlet higher, a longer residence time of the steam in the cooking cavity can be ensured, thus allowing for more thorough contact with the food and transfer of heat.

[0050] Furthermore, as steam rises, it gradually cools and condenses into water. If the steam flows directly to the vent, the condensate may also flow out, negatively impacting the cooking environment. By positioning the steam outlet higher than the first end of the vent channel, the condensate has sufficient time to slide down the cooking cavity wall to the bottom after it forms, thus preventing it from flowing out of the vent.

[0051] The even distribution and sufficient retention of steam within the cooking chamber help improve cooking efficiency. Food is heated more evenly, reducing cooking time and resulting in better cooking outcomes. Furthermore, the circulation of steam within the cooking chamber promotes the evaporation of moisture and the release of nutrients from the food, further enhancing the cooking quality.

[0052] In some technical solutions, optionally, the steam generating assembly includes: an inner cylinder located inside a water receiving container, the bottom of which is located on the bottom wall of the water receiving container, the inner cylinder having an inner cavity that communicates with the water receiving container; a separator located in the inner cavity, the separator including an annular segment and a bent segment, the annular segment being spaced apart from the side of the inner cylinder, one side of the bent segment being located at the top of the annular segment, the other side of the bent segment being connected to the inner cylinder, the bent segment being inclined towards the top of the inner cylinder from one side to the other side, the steam outlet being located between the top of the inner cylinder and the bent segment, the interior of the annular segment communicating with the inner cavity; and a heating plate located on the pot assembly, the heating plate being arranged opposite to the annular segment for heating the interior of the annular segment.

[0053] In this technical solution, the steam generating assembly includes an inner cylinder, a separator, and a heating plate. The inner cylinder is located inside a water receiving container, with its bottom resting on the bottom wall of the container's cavity. The inner cylinder forms an "energy-concentrating ring structure," and its inner cavity is connected to the water receiving container, allowing water from the container to enter the inner cylinder's cavity. The volume of the inner cavity is smaller than that of the water receiving container, which improves the heating efficiency of the water.

[0054] A partition is located within the inner cavity and includes an annular segment and a bent segment. The annular segment is spaced apart from the side of the inner cylinder. One side of the bent segment is located at the top of the annular segment, and the other side of the bent segment connects to the inner cylinder. The bent segment is inclined towards the top of the inner cylinder from one side to the other. The steam outlet is located between the top of the inner cylinder and the bent segment. The interior of the annular segment is connected to the inner cavity. A heating plate is mounted on the pot assembly and is positioned opposite the annular segment for heating the interior of the annular segment. The partition further divides the space within the inner cavity, creating a separation between the hot and cold water between the inner cavity and the water receiving container, resulting in higher water heating efficiency.

[0055] In some technical solutions, the cooking device may optionally include: a panel assembly disposed on the pot body assembly, wherein the panel assembly and the steam vent are located on opposite sides of the pot body assembly.

[0056] In this technical solution, the cooking equipment also includes a panel assembly, which is mounted on the pot body assembly. The panel assembly is the operation and display part of the pot body assembly, specifically located on the top or front side of the pot body assembly, facilitating user operation and observation.

[0057] The vents and panel assembly are located on opposite sides. The vents are positioned at the back of the pot assembly, away from the user's operating area, reducing the risk of accidental exposure to high-temperature steam during cooking. Furthermore, placing the vents at the back makes the front of the cooking appliance cleaner and more aesthetically pleasing.

[0058] In some technical solutions, the pot lid can optionally seal the cooking cavity.

[0059] In this technical solution, the pot lid seals the cooking cavity, meaning there is no venting structure on the pot lid. Steam will not form a pressure difference near the venting structure of the pot lid, resulting in a uniform steam flow path in the cooking cavity. During the cooking process, the temperature rise in the cooking cavity is uniform, and there are no low-temperature areas on the pot lid, thus ensuring the cooking effect of the food.

[0060] In some technical solutions, the steam generating component is located inside the water receiving container, and the steam generating component is connected to the water receiving container.

[0061] In this technical solution, the steam generating component is located inside and connected to the water receiving container, so the water in the water receiving container can be used as the source of steam generation, thus avoiding the waste of water resources.

[0062] The water receiving container provides a stable water source for the steam generating components, ensuring continuous and stable steam generation and improving steam generation efficiency.

[0063] Placing the steam generator inside a water container reduces the number of pipes and connectors in the cooking equipment, simplifying its structure.

[0064] Additional aspects and advantages of this invention will become apparent in the description that follows, or may be learned by practice of this invention. Attached Figure Description

[0065] The above and / or additional aspects and advantages of this utility model will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0066] Figure 1 One of the structural diagrams of the cooking device in an embodiment of the present invention is shown;

[0067] Figure 2 An exploded view of one of the cooking apparatuses in an embodiment of the present invention is shown;

[0068] Figure 3 A second exploded view of the cooking apparatus in an embodiment of this utility model is shown;

[0069] Figure 4 A schematic diagram of the exhaust system of the cooking device in an embodiment of this utility model is shown;

[0070] Figure 5 One of the partial structural schematic diagrams of the cooking device in an embodiment of the present invention is shown;

[0071] Figure 6 A second partial structural schematic diagram of the cooking device in an embodiment of this utility model is shown;

[0072] Figure 7 The third partial structural schematic diagram of the cooking device in an embodiment of this utility model is shown;

[0073] Figure 8 The second structural diagram of the cooking device in an embodiment of this utility model is shown.

[0074] Figure label:

[0075] 100 Cooking equipment, 110 Pot body assembly, 112 Steam vent, 114 Water container, 116 Steam vent channel, 118 First end of steam vent channel, 120 Second end of steam vent channel, 122 Bottom, 124 Base, 126 Seat body, 128 Shell, 130 Water tank, 132 Connecting pipe, 134 First end of connecting pipe, 138 Second end of connecting pipe, 140 Pot lid, 142 Cooking cavity, 144 Steam generating assembly, 146 Steam outlet, 148 Inner cylinder, 150 Inner cavity, 152 Divider, 154 Annular section, 156 Bend section, 158 Heating plate, 160 Panel assembly, 162 Steamer assembly, 164 Steamer, 166 First steaming plate, 168 Second steaming plate, 170 Power board, 172 Fasteners. Detailed Implementation

[0076] To better understand the above-mentioned objectives, features, and advantages of this utility model, the present utility model will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0077] Many specific details are set forth in the following description in order to provide a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present invention is not limited to the specific embodiments disclosed below.

[0078] The following reference Figures 1 to 8 The present invention describes a cooking apparatus 100 provided according to some embodiments of the present invention.

[0079] like Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, in some embodiments, the present invention provides a cooking device 100, which includes a pot body assembly 110, a pot lid 140, and a steam generating assembly 144. The pot body assembly 110 has a steam vent 112 on its side. The pot body assembly 110 has a water container 114 and a steam venting channel 116 inside. The first end 118 of the steam venting channel is connected to the water container 114, and the steam vent 112 is connected to the steam venting channel 116. With the bottom 122 of the pot body assembly 110 as a reference, the second end 120 of the steam venting channel is higher than the first end 118 of the steam venting channel. The pot lid 140 is placed on the pot body assembly 110, and the pot lid 140 and the pot body assembly 110 form a cooking cavity 142. The second end 120 of the steam venting channel is connected to the cooking cavity 142. The steam generating assembly 144 is connected to the pot body assembly 110 and is used to provide steam to the cooking cavity 142. The steam in the cooking cavity 142 is discharged from the cooking cavity 142 through the steam venting channel 116 and the steam vent 112 in sequence.

[0080] In this embodiment, the cooking device 100 proposed by the present invention integrates a pot body assembly 110, a pot lid 140 and a steam generating assembly 144, which can collect condensate, prevent condensate from dripping onto the food, and prevent condensate from accumulating in the cooking cavity 142, thereby improving the cooking effect on the food.

[0081] As the core component of the cooking device 100, the pot body assembly 110 has a steam vent 112 on its side, and a water receiving container 114 and a steam venting channel 116 inside the pot body assembly 110. The steam venting channel 116 can guide steam out of the cooking chamber 142 and guide condensate back.

[0082] In the cooking equipment of the related technology, the steam vent is located above the pot lid and the heating plate is located at the bottom of the pot body assembly. Steam flows from bottom to top, which will create a pressure difference near the steam vent of the pot lid. This will cause uneven steam flow path in the cooking cavity, resulting in uneven temperature rise in the cooking cavity during the cooking process, which will affect the cooking effect of the food. It will also cause condensate to be difficult to drain and accumulate in the cooking cavity.

[0083] In this utility model, the first end 118 of the exhaust channel is directly connected to the water receiving container 114. Taking the bottom 122 of the pot body assembly 110 as a reference, the second end 120 of the exhaust channel is set at a higher position than the first end. This inclined design of the exhaust channel 116, with one end high and the other end low, not only optimizes the steam flow path but also realizes the automatic return of condensate.

[0084] During cooking, when steam is released through the venting channel 116, the water droplets that condense upon contact with the condensate will slide down the inner wall of the channel. Since the venting channel 116 is connected to the water receiving container 114 and the channel is designed with an incline, the condensate can flow naturally into the water receiving container 114, preventing the condensate from accumulating or dripping onto the food, thus maintaining the cleanliness of the cooking environment and the taste of the food.

[0085] The lid 140 is tightly fitted onto the pot body assembly 110, forming a sealed cooking cavity 142 together with the interior of the pot body assembly 110.

[0086] In this invention, the steam vent 112 is located on the side of the pot body assembly 110, rather than on the pot lid 140 in related designs. This design allows the steam to circulate fully within the cooking chamber 142 before being discharged orderly from the side. The steam generating assembly 144 is used to supply steam into the cooking chamber 142. After being generated by the steam generating assembly 144 within the cooking chamber 142, the steam flows from bottom to top and is finally discharged from the cooking chamber 142 through the steam vent 112.

[0087] The vent 112 is located at a lower position in the cooking device 100. Utilizing the principle that steam flows from bottom to top, the steam, after being generated by the steam generating component 144, flows upwards towards the steam generating component 144. Since the lid 140 of this invention does not have a vent 112, when the steam flows to the apex of the cooking chamber 142, it cannot escape outwards, thus accumulating within the cooking chamber 142, fully filling it. After accumulating layer by layer from top to bottom throughout the entire cooking chamber 142, it flows to the vent 112 and finally exits from the vent 112 on the side of the pot body assembly 110.

[0088] The design of the exhaust port 112 restricts the flow of steam, ensuring that all corners of the cooking cavity 142 are evenly covered by steam. Because the steam is evenly distributed within the cooking cavity 142, all parts of the food are heated uniformly. This design effectively avoids uneven heating of food caused by uneven steam distribution, thereby improving cooking results and making the food taste more consistent.

[0089] Because the steam fully fills the cooking cavity 142 before being discharged from the side, this design ensures that the temperature of each part of the cooking cavity 142 is more uniform, thereby avoiding uneven heating of the food.

[0090] In summary, the cooking device 100 proposed in this utility model has a steam vent 112 on the side of the pot body assembly 110. Utilizing the principle of steam flowing from bottom to top, the steam flow path is improved during the filling of the cooking cavity 142, thereby achieving a uniform temperature rise within the steam cavity during cooking. This ensures that all parts of the food are heated evenly. During cooking, when steam is discharged through the steam vent 116, the condensed water droplets will slide down the inner wall of the vent. Because the steam vent 116 is connected to the water collection container 114 and has an inclined design, the condensate can naturally flow into the water collection container 114, preventing condensate from accumulating or dripping onto the food, thus maintaining a clean cooking environment and the taste of the food.

[0091] Specifically, the water receiving container 114 can be used to store water that generates steam. At this time, the steam generating component 144 is connected to the water receiving container 114. The water receiving container 114 can also be used only to collect condensate. The steam generating component 144 generates steam through an externally connected water supply device.

[0092] Specifically, the lid 140 is provided with a recessed handle to make it easy for users to pick up the lid 140.

[0093] like Figure 4 , Figure 5 , Figure 6 and Figure 7As shown, in some embodiments, optionally, the second end 120 of the exhaust passage is opened toward the pot lid 140.

[0094] In this embodiment, the second end 120 of the steam venting channel faces the lid 140. When the second end 120 of the steam venting channel faces the lid 140, the steam distribution within the cooking cavity 142 is more even. As the steam rises, it naturally diffuses to all corners of the cooking cavity 142, helping to ensure even heating of the food and improving the cooking effect.

[0095] During cooking, steam condenses into water when it cools. The second end 120 of the steam venting channel opens towards the lid 140, making it easier for the condensate to slide down the inner wall of the channel into the water container 114 or other collection device after it forms. This prevents the condensate from accumulating in the cooking cavity 142 or dripping onto the food, thus keeping the food dry and maintaining its quality.

[0096] By opening the second end 120 of the steam exhaust passage toward the pot lid 140, the noise during steam exhaust can be effectively reduced, and steam can be prevented from being directly sprayed onto the user or the surrounding environment, thus improving the comfort and safety of use.

[0097] The fact that the second end 120 of the venting channel faces the pot lid 140 makes the appearance of the cooking equipment 100 neater and more uniform. This design helps to improve the overall aesthetics of the equipment, making it more in line with the aesthetic needs of modern kitchens.

[0098] like Figure 4 , Figure 5 , Figure 6 and Figure 7 As shown, in some embodiments, optionally, the exhaust passage 116 extends along the height direction of the pot body assembly 110 from the first end 118 to the second end 120 of the exhaust passage.

[0099] In this embodiment, the steam exhaust channel 116 in the pot body assembly 110 is designed to extend from the first end to the second end along the height direction (e.g., Figure 1 (As indicated by arrow A) Extends in the direction indicated by the middle arrow. This vertical extension design significantly improves the efficiency of condensate return. The exhaust passage 116 is not horizontal or randomly arranged, but extends explicitly along the vertical direction of the boiler assembly 110. This design ensures good guidance within the passage, allowing steam and condensate to flow along predetermined paths.

[0100] The first end of the channel is tightly connected to the water receiving container 114, ensuring the immediacy of steam generation; while the second end faces the pot lid 140, providing a convenient outlet for steam discharge and condensate return.

[0101] As steam rises along the channel and exits the cooking chamber 142, the condensed water that encounters the cold air quickly slides down the inner wall of the channel. Because the channel extends vertically, the condensed water can use gravity to accelerate its descent, effectively preventing accumulation or backflow within the channel. This natural descent process greatly improves the efficiency of condensed water return and reduces water retention within the cooking chamber 142.

[0102] The vertically extending exhaust channel 116 not only promotes the return of condensate but also optimizes the steam discharge path. Steam flows orderly within the channel and is discharged in a concentrated manner, reducing disordered diffusion and energy loss of steam within the cooking chamber 142, thus improving cooking efficiency.

[0103] like Figure 4 , Figure 5 , Figure 6 and Figure 7 As shown, in some embodiments, optionally, the flow cross-sectional area of ​​the exhaust passage 116 is reduced from the first end 118 of the exhaust passage to the second end 120 of the exhaust passage.

[0104] In this embodiment, in the design of the steam exhaust channel 116 of the cooking device 100, the cross-sectional area of ​​the steam exhaust channel 116 gradually decreases from the first end to the second end. The steam exhaust channel 116 adopts a smaller cross-sectional area at the second end near the pot lid 140, which increases the resistance to steam exhaust and effectively slows down the rapid steam exhaust rate in the cooking cavity 142. This allows the steam to stay in the cooking cavity 142 for a longer time, thus making more thorough contact with the food and improving cooking efficiency and the degree of cooking. At the same time, the slowed steam exhaust rate also helps to maintain stable temperature and pressure in the cooking cavity 142, further ensuring the cooking effect.

[0105] The first end 118 of the vent passage, which connects to the water receiving container 114, has a larger flow cross-sectional area. This design ensures that condensate can quickly and smoothly slide down the inner wall of the passage to the water receiving container 114 after it forms. Due to the large opening, the accumulation and retention of condensate in the passage are reduced, effectively avoiding the risk of the vent passage 116 being blocked by condensate. In addition, the large opening design also enhances the condensate return flow, allowing the condensate to return to the water receiving container 114 more quickly, keeping the cooking cavity 142 dry and clean.

[0106] like Figure 4 , Figure 5 , Figure 6 and Figure 7 As shown, in some embodiments, optionally, with the bottom 122 of the pot assembly 110 as a reference, the steam vent 112 is higher than the first end 118 of the steam vent passage.

[0107] In this embodiment, in the design of the cooking device 100, with the bottom 122 of the pot assembly 110 as a reference, the vent 112 is positioned higher than the first end of the vent channel 116. Because the vent 112 is located above the first end of the vent channel 116, this height difference effectively prevents condensate from flowing directly to the vent 112. During cooking, as steam rises and exits through the vent channel 116, the condensate that condenses upon contact with the cold air slides down the inner wall of the channel. Since the vent 112 is positioned higher, the condensate is naturally guided to the first end 118 of the vent channel during its descent, and then flows into the water collection container 114, rather than flowing to the vent 112. This prevents condensate from dripping from the vent 112 onto the outside of the cooking chamber 142 or accumulating near the vent 112, keeping the cooking device 100 clean and dry.

[0108] like Figure 4 , Figure 5 , Figure 6 and Figure 7 As shown, in some embodiments, optionally, the steam vent 112 is opened facing upwards with the bottom 122 of the pot body assembly 110 as a reference.

[0109] In this embodiment, the cooking appliance 100 is designed with the bottom 122 of the pot assembly 110 as a reference, and the vent 112 is oriented upwards. Because the vent 112 is oriented upwards, it aligns with the steam flow direction within the cooking chamber 142. During cooking, steam rises through the vent channel 116 and accumulates near the vent 112 before being discharged from the cooking chamber 142. During this process, condensation formed by the steam cooling causes water to slide down the inner wall of the vent channel 116. Because the vent 112 is oriented upwards, the condensate cannot flow directly into the vent 112 during its descent; instead, it is guided to other parts of the vent channel 116 and eventually flows into the water collection container 114 or is discharged through other drainage mechanisms. Therefore, this design effectively prevents condensate from flowing out of the vent 112, keeping the cooking chamber 142 dry and clean.

[0110] Since steam flows upwards, the upward-facing exhaust port 112 better aligns with the direction of steam flow, reducing exhaust resistance. This helps steam exit the cooking chamber 142 more smoothly, improving cooking efficiency and reducing steam buildup within the cooking chamber 142.

[0111] like Figure 4 , Figure 5 , Figure 6 and Figure 7 As shown, in some embodiments, optionally, the exhaust passage 116 is located outside the water receiving container 114, and the first end 118 of the exhaust passage is opened on the cavity side wall of the water receiving container 114.

[0112] In this embodiment, the exhaust channel 116 is placed outside the water receiving container 114, and there is no need to reserve space for the exhaust channel 116 or carry out complex structural design inside the water receiving container 114. In this way, the water receiving container 114 can maintain its original simple and compact structural form, which is convenient for manufacturing and maintenance.

[0113] As an important component of the cooking equipment 100, the water container 114 needs to utilize its internal space efficiently to hold a sufficient amount of water. Placing the steam vent 116 on the outside maximizes the preservation of the internal space of the water container 114, ensuring a sufficient water supply during cooking.

[0114] By separating the steam exhaust channel 116 from the water receiving container 114, the overall layout of the cooking equipment 100 can be made more rational. The position and direction of the steam exhaust channel 116 can be adjusted according to actual needs to optimize steam emission and reduce interference with other components.

[0115] like Figure 4 , Figure 5 , Figure 6 and Figure 7 As shown, in some embodiments, optionally, the pot body assembly 110 includes: a base 124; a water tank 130 disposed within the base 124; a steam exhaust channel 116 and a steam exhaust port 112 disposed on the water tank 130; and the steam exhaust port 112 extends out of the side of the base 124.

[0116] In this embodiment, the boiler assembly 110 includes a base 124 and a water tank 130. The base 124 serves as a support structure, while the water tank 130 is disposed inside the base 124. Furthermore, a steam exhaust channel 116 and a steam exhaust port 112 are designed on the water tank 130, with the steam exhaust port 112 extending beyond the side of the base 124. This design considers both steam exhaust efficiency and the overall layout and aesthetics of the equipment.

[0117] The vent 112 not only extends out of the side of the base 124, but its opening faces upward. This design allows steam to rise through the vent channel 116 and be discharged directly and smoothly from the vent 112, preventing steam from accumulating or flowing back into the cooking cavity 142.

[0118] The upward-facing exhaust port 112 follows the natural flow direction of steam, thereby reducing exhaust resistance and improving steam exhaust efficiency. This helps maintain stable temperature and pressure within the cooking chamber 142, enhancing cooking results.

[0119] The vent passage 116 is located on the water tank 130 to ensure that condensate can slide smoothly into the water tank 130 or other collection devices without flowing into the vent 112 or accumulating in the cooking cavity 142.

[0120] like Figure 1 , Figure 6 and Figure 8 As shown, in some embodiments, optionally, a water receiving container 114 is provided in the water tank 130; or the water receiving container 114 constitutes the water tank 130, and the steam generating assembly 144 is connected to the water tank 130.

[0121] In this embodiment, such as Figure 8 As shown, on the one hand, a water receiving container 114 is provided in the water tank 130. The water receiving container 114 is an independent component. The water receiving container 114 can be removed separately for cleaning, maintenance or replacement without disassembling the entire water tank 130.

[0122] On the other hand, such as Figure 1 and Figure 6 As shown, the water receiving container 114 forms the water tank 130, and the steam generating assembly 144 is connected to the water tank 130. Since the water receiving container 114 directly forms the water tank 130, no additional water receiving components are required, resulting in a more compact overall structure, reduced space occupation, and reduced risk of leakage and malfunction.

[0123] like Figure 4 , Figure 5 , Figure 6 and Figure 7 As shown, in some embodiments, optionally, the water tank 130 is also provided with a connecting pipe 132, the first end 134 of the connecting pipe is connected to the steam exhaust channel 116, the steam exhaust port 112 is located at the second end 136 of the connecting pipe, a part of the connecting pipe 132 is located inside the base 124, and the other part of the connecting pipe 132 extends out of the base 124.

[0124] In this embodiment, in the design of the pot body assembly 110, in order to ensure that the steam vent 112 can face upwards to avoid condensate flowing in and to prevent steam from being directly discharged and affecting the surrounding environment, while maintaining the compactness and aesthetics of the overall structure, the present invention provides a connecting pipe 132.

[0125] The first end 134 of the connecting pipe is connected to the exhaust passage 116, ensuring that steam can smoothly enter the connecting pipe 132 from the exhaust passage 116. The exhaust port 112 is located at the second end 136 of the connecting pipe, and this end extends out of the side of the base 124. Due to the certain length and flexibility of the connecting pipe 132, the exhaust port 112 can be set outside the base 124 and opened upwards to meet the needs of steam discharge and condensate control.

[0126] Another part of the connecting pipe 132 extends out of the base 124, so that the steam vent 112 can be opened upward and away from the inside of the cooking chamber 142, thus avoiding the direct discharge of steam and its impact on the food and cooking environment.

[0127] Steam enters the connecting pipe 132 through the exhaust passage 116, rises along the pipe, and exits from the upward-facing exhaust port 112. Since the exhaust port 112 is located outside the base 124 and faces upward, the steam will not directly impact the interior of the cooking chamber 142 or the surrounding environment when it is discharged, reducing the impact of noise and steam diffusion.

[0128] As the steam rises, the condensate that cools and condenses will slide down the inner walls of the vent passage 116 and the connecting pipe 132. Because the connecting pipe 132 is designed so that the vent 112 faces upward and is far away from the inside of the cooking cavity 142, the condensate will not flow into the vent 112 or accumulate in the cooking cavity 142 during the sliding process. Instead, the condensate will be guided to the water tank 130 to keep the cooking cavity 142 dry and clean.

[0129] like Figure 4 , Figure 5 , Figure 6 and Figure 7 As shown, in some embodiments, optionally, with the bottom 122 of the pot assembly 110 as a reference, the connecting pipe 132 is higher than the first end 118 of the exhaust passage.

[0130] In this embodiment, regarding the positional relationship between the connecting pipe 132 and the exhaust channel 116, the present invention sets the bottom 122 of the pot assembly 110 as the reference, with the connecting pipe 132 higher than the first end 118 of the exhaust channel. The exhaust channel 116 can extend downwards for a certain distance, which helps to achieve the reflux of steam after condensation.

[0131] like Figure 4 , Figure 5 , Figure 6 and Figure 7 As shown, in some embodiments, optionally, the side of the steam generating assembly 144 is provided with a plurality of steam outlets 146, and the steam generating assembly 144 supplies steam to the cooking cavity 142 through the steam outlets 146, and the plurality of steam outlets 146 are distributed circumferentially along the steam generating assembly 144.

[0132] In this embodiment, the side of the steam generating assembly 144 is designed to have a plurality of steam outlets 146, and these steam outlets 146 are along the circumference of the steam generating assembly 144 (e.g., Figure 2 (In the direction indicated by the middle arrow B) Steam distribution. By simultaneously releasing steam into the cooking cavity 142 through multiple steam outlets 146, a more uniform distribution of steam within the cooking cavity 142 can be ensured. This helps reduce temperature differences between different areas within the cooking cavity 142, allowing food to be heated evenly during cooking, thereby improving cooking results.

[0133] Multiple steam outlets 146 can release a large amount of steam simultaneously, rapidly increasing the temperature and humidity within the cooking chamber 142. This efficient steam release method helps accelerate the cooking process and shorten cooking time.

[0134] As steam circulates within the cooking chamber 142, the design of multiple steam outlets 146 promotes uniform diffusion and mixing of the steam. This helps enhance the steam circulation effect and further improves the temperature uniformity within the cooking chamber 142.

[0135] Because the steam can be evenly distributed and quickly fill the cooking cavity 142, condensation and accumulation of steam on the walls of the cooking cavity 142 are reduced. This helps keep the cooking cavity 142 dry and clean, avoiding the impact of condensation on food and the cooking environment.

[0136] like Figure 1 As shown, in some embodiments, optionally, with the bottom 122 of the pot assembly 110 as a reference, the steam outlet 146 is higher than the first end 118 of the exhaust passage.

[0137] In this embodiment, when steam is released from the multiple steam outlets 146 of the steam generating assembly 144, it diffuses outwards along the top or sides of the cooking chamber 142. Because the steam outlets 146 are designed to be higher than the first end 118 of the exhaust passage, the flow path of the steam within the cooking chamber 142 is optimized. The steam first fills the upper space of the cooking chamber 142 and then gradually diffuses downwards through natural or forced convection, heating the food.

[0138] If the steam outlet 146 is at the same level or lower than the first end 118 of the exhaust channel, the steam may flow directly to the exhaust port 112 as soon as it is released, resulting in the steam having too short a residence time in the cooking cavity 142 and failing to heat the food sufficiently. By setting the steam outlet 146 higher, it can be ensured that the steam has a longer residence time in the cooking cavity 142, thereby making more full contact with the food and transferring heat.

[0139] Furthermore, as steam rises, it gradually cools and condenses into water. If the steam flows directly to the vent 112, the condensate may also flow out, adversely affecting the cooking environment. By positioning the steam outlet 146 higher than the first end 118 of the vent passage, the condensate has sufficient time to slide down the wall of the cooking cavity 142 to the bottom after it forms, thus preventing the condensate from flowing out of the vent 112.

[0140] The even distribution and sufficient retention of steam within the cooking chamber 142 help improve cooking efficiency. Food is heated more evenly, reducing cooking time and resulting in better cooking outcomes. Furthermore, the circulation of steam within the cooking chamber 142 promotes the evaporation of moisture and the release of nutrients from the food, further enhancing the cooking quality.

[0141] like Figure 1 As shown, in some embodiments, optionally, the steam generating assembly 144 includes: an inner cylinder 148 located inside a water receiving container 114, the bottom of the inner cylinder 148 being disposed on the bottom wall of the water receiving container 114, the inner cylinder 148 having an inner cavity 150 communicating with the water receiving container 114; and a partition 152 located in the inner cavity 150, the partition 152 including an annular segment 154 and a bent segment 156, the annular segment 154 being spaced apart from the side of the inner cylinder 148, and one side of the bent segment 156 being disposed on the bent segment. The top of section 156, the other side of the bent section 156 is connected to the inner cylinder 148. From one side of the bend section 156 to the other side of the bend section 156, the bend section 156 is inclined toward the top of the inner cylinder 148. The steam outlet 146 is located between the top of the inner cylinder 148 and the bend section 156. The interior of the annular section 154 is connected to the inner cavity 150. The heating plate 158 is provided on the pot body assembly 110. The heating plate 158 is arranged opposite to the annular section 154 for heating the interior of the annular section 154.

[0142] In this embodiment, the steam generating assembly 144 includes an inner cylinder 148, a separator 152, and a heating plate 158. The inner cylinder 148 is located inside the water receiving container 114, and its bottom is located on the bottom wall of the water receiving container 114. The inner cylinder 148 forms an "energy-concentrating ring structure," and its inner cavity 150 is connected to the water receiving container 114, allowing water from the water receiving container 114 to enter the inner cavity 150 of the inner cylinder 148. The volume of the inner cavity 150 is smaller than the volume of the water receiving container 114, which improves the heating efficiency of the water.

[0143] A partition 152 is located within the inner cavity 150. The partition 152 includes an annular segment 154 and a bent segment 156. The annular segment 154 is spaced apart from the side of the inner cylinder 148. One side of the bent segment 156 is located at the top of the annular segment 154, and the other side of the bent segment 156 is connected to the inner cylinder 148. The bent segment 156 is inclined towards the top of the inner cylinder 148. A steam outlet 146 is located between the top of the inner cylinder 148 and the bent segment 156. The interior of the annular segment 154 communicates with the inner cavity 150. A heating plate 158 is mounted on the pot assembly 110 and is positioned opposite the annular segment 154 for heating the interior of the annular segment 154. The partition 152 further divides the space of the inner cavity 150, forming a hot and cold water separation between the inner cavity 150 and the water container 114, resulting in higher water heating efficiency.

[0144] Specifically, the cooking device 100 also includes a fastener 172, which connects the heating plate 158 and the pot body assembly 110, thereby stably mounting the heating plate 158 on the pot body assembly 110.

[0145] like Figure 2 and Figure 3 As shown, in some embodiments, the cooking device 100 may optionally include a panel assembly 160 disposed on the pot body assembly 110, wherein the panel assembly 160 and the steam vent 112 are located on opposite sides of the pot body assembly 110.

[0146] In this embodiment, the cooking device 100 further includes a panel assembly 160, which is disposed on the pot body assembly 110. The panel assembly 160 is the operation and display part of the pot body assembly 110, specifically located on the top or front side of the pot body assembly 110, for easy operation and observation by the user.

[0147] The vent 112 and the panel assembly 160 are located on opposite sides. The vent 112 is located on the back of the pot body assembly 110, away from the user's operating area, which reduces the risk of the user accidentally coming into contact with high-temperature steam during cooking. In addition, placing the vent 112 on the back makes the front of the cooking appliance more concise and aesthetically pleasing.

[0148] Specifically, the panel assembly 160 includes a touch screen, which allows users to set parameters such as cooking mode, temperature, and time, enabling more intuitive and convenient operation.

[0149] The panel assembly 160 also includes a display screen for showing key information such as cooking time, temperature, and remaining time, allowing users to keep track of the cooking progress at any time.

[0150] Specifically, the panel assembly 160 is detachably mounted on the pot body assembly 110. The detachable panel assembly 160 is designed to facilitate user cleaning and maintenance.

[0151] Specifically, the panel assembly 160 may carry a control program and have a display interface.

[0152] Specifically, the cooking device 100 also includes a power board 170, which is disposed on the pot body assembly 110 and connected to the panel assembly 160 and the steam generating assembly 144 to provide electrical energy. The power board 170 can be connected to an external power source.

[0153] In some embodiments, such as Figure 2 As shown, the cooking device 100 also includes a steamer assembly 162, which is disposed on the base 124 and located between the pot lid 140 and the base 124. The steamer assembly 162 is a component for placing food for cooking, which facilitates the even penetration of steam and the heating of the food.

[0154] Steam has the characteristic of rising naturally. During cooking, after steam is generated from the steam generating component 144, it first fills the bottom of the cooking cavity 142, and then gradually rises to cover the food inside the entire steamer assembly 162. This bottom-up flow helps to achieve even heating of the food.

[0155] Because the vent 112 is located on the side wall of the base 124 and is at a sufficiently low height, the steam, after filling the bottom and sides of the cooking chamber 142, has enough time and space to fully diffuse and penetrate within the steamer assembly 162. Thus, by the time the steam reaches the vent 112, the food has already been adequately heated and cooked.

[0156] When the steam pressure inside the cooking chamber 142 reaches a certain level, excess steam will be smoothly discharged through the vent 112. This process not only maintains a stable pressure and temperature environment inside the cooking chamber 142, but also ensures a continuous supply of steam and continuous cooking.

[0157] The upward flow of steam and its full diffusion within the cooking chamber 142 ensure that the food is heated evenly, avoiding localized overheating or uncooking.

[0158] Specifically, the base 124 includes a housing 128 and a seat 126. The housing 128 is disposed on the seat 126, and an exhaust port 112 is provided on the side wall of the housing 128.

[0159] Ventilation holes are provided on the base 126 to protect the steam generating assembly 144 and dissipate heat from the steam generating assembly 144.

[0160] Specifically, the steamer assembly 162 includes a steamer 164, a first steaming plate 166 and a second steaming plate 168. The first steaming plate 166 is disposed inside the steamer 164 and is located in the upper region of the steamer 164. The second steaming plate 168 is disposed inside the steamer 164 and is located in the lower region of the steamer 164. Specifically, both the first steaming plate 166 and the second steaming plate 168 have holes.

[0161] The first steaming plate 166 and the second steaming plate 168 are used to support the food so that the food can be heated evenly. The holes on the first steaming plate 166 and the second steaming plate 168 help the steam to circulate, ensuring that the food can be heated evenly and fully by the steam, thereby improving the steaming effect.

[0162] like Figure 4 , Figure 5 , Figure 6 and Figure 7 As shown in the diagram, the solid arrows indicate the direction of steam flow, and the hollow arrows indicate the direction of condensate flow. Following the principle that steam flows from bottom to top, high-temperature steam is generated above the heating plate 158, enters the cooking chamber 142 through the steam outlet 146, and then exits through the vent 112 after fully filling the cooking chamber 142. During the steam discharge process, the condensate formed in the vent channel 116 flows back into the water tank 130 through the connecting pipe 132.

[0163] Due to the upward flow of high-temperature steam, the second end 120 of the exhaust channel is designed to face upwards to ensure that the steam fills the cooking cavity 142 before being discharged from the exhaust port 112. The exhaust port 112 is also designed to face upwards to ensure that the condensate formed in the exhaust channel 116 can flow back into the water tank 130.

[0164] Due to the upward flow of high-temperature steam, to prevent steam from being discharged from the steam outlet 146 and then from being discharged through the first end 134 of the connecting pipe, the first end 134 of the connecting pipe is designed to be lower than the steam outlet 146.

[0165] like Figure 1 As shown, in some embodiments, the lid 140 optionally closes the cooking cavity 142.

[0166] In this embodiment, the pot lid 140 seals the cooking cavity 142. No exhaust structure is provided on the pot lid 140, so the steam will not form a pressure difference near the exhaust structure of the pot lid. This makes the steam flow path in the cooking cavity 142 uniform, and the temperature rise in the cooking cavity 142 uniform during the cooking process. There are no low temperature areas on the pot lid 140, which ensures the cooking effect of the food.

[0167] Specifically, the lid 140 is a non-perforated lid.

[0168] like Figure 1 and Figure 8 As shown, in some embodiments, the steam generating assembly 144 is located inside the water receiving container 114 and is connected to the water receiving container 114.

[0169] In this embodiment, the steam generating component 144 is located inside and connected to the water receiving container 114. Therefore, the water in the water receiving container 114 can be used as the source of steam generation, thus avoiding the waste of water resources.

[0170] The water receiving container 114 provides a stable water source for the steam generating assembly 144, ensuring that steam can be generated continuously and stably, thus improving the efficiency of steam generation.

[0171] By placing the steam generating component 144 into the water receiving container 114, the number of pipes and connectors in the cooking equipment 100 can be reduced, simplifying the equipment structure.

[0172] In this utility model, the term "multiple" refers to two or more unless otherwise explicitly defined. The terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; "linking" can be a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.

[0173] In the description of this specification, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0174] The above description is merely a preferred embodiment of this utility model and is not intended to limit the utility model. Various modifications and variations can be made to this utility model by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this utility model should be included within the protection scope of this utility model.

Claims

1. A cooking device, characterized in that, include: The pot body assembly has a steam vent on its side, a water receiving container and a steam venting channel inside the pot body assembly, the first end of the steam venting channel is connected to the water receiving container, the steam vent is connected to the steam venting channel, and with the bottom of the pot body assembly as a reference, the second end of the steam venting channel is higher than the first end of the steam venting channel. A pot lid is placed on the pot body assembly, and the pot lid and the pot body assembly form a cooking cavity. The second end of the steam venting channel is connected to the cooking cavity. A steam generating assembly is connected to the pot body assembly. The steam generating assembly is used to supply steam to the cooking cavity. The steam in the cooking cavity is discharged from the cooking cavity in sequence through the steam exhaust channel and the steam exhaust port.

2. The cooking apparatus according to claim 1, characterized in that, The second end of the exhaust channel is opened towards the pot lid.

3. The cooking apparatus according to claim 1, characterized in that, The steam exhaust channel extends from its first end to its second end, along the height direction of the pot assembly.

4. The cooking apparatus according to any one of claims 1 to 3, characterized in that, From the first end of the exhaust passage to the second end of the exhaust passage, the flow cross-sectional area of ​​the exhaust passage decreases.

5. The cooking apparatus according to any one of claims 1 to 3, characterized in that, With the bottom of the pot assembly as a reference, the steam vent is higher than the first end of the steam vent channel.

6. The cooking apparatus according to any one of claims 1 to 3, characterized in that, With the bottom of the pot assembly as a reference, the steam vent is opened facing upwards.

7. The cooking apparatus according to any one of claims 1 to 3, characterized in that, The venting channel is located outside the water receiving container, and the first end of the venting channel is opened on the cavity side wall of the water receiving container.

8. The cooking apparatus according to any one of claims 1 to 3, characterized in that, The pot body assembly includes: Base; A water tank is located inside the base, and the steam exhaust channel and steam exhaust port are located on the water tank, with the steam exhaust port extending out of the side of the base.

9. The cooking apparatus according to claim 8, characterized in that, The water tank is equipped with the water receiving container; or The water receiving container constitutes the water tank, and the steam generating component is connected to the water tank.

10. The cooking apparatus according to claim 8, characterized in that, The water tank is also provided with a connecting pipe. The first end of the connecting pipe is connected to the steam exhaust channel, the steam exhaust port is located at the second end of the connecting pipe, a part of the connecting pipe is located inside the base, and the other part of the connecting pipe extends out of the base.

11. The cooking apparatus according to claim 10, characterized in that, With the bottom of the pot assembly as a reference, the connecting pipe is higher than the first end of the exhaust channel.

12. The cooking apparatus according to any one of claims 1 to 3, characterized in that, The steam generating assembly has multiple steam outlets on its side, and the steam generating assembly supplies steam to the cooking cavity through the steam outlets. The multiple steam outlets are distributed circumferentially along the steam generating assembly.

13. The cooking apparatus according to claim 12, characterized in that, With the bottom of the pot assembly as a reference, the steam outlet is higher than the first end of the exhaust channel.

14. The cooking apparatus according to claim 12, characterized in that, The steam generating assembly includes: An inner cylinder is located inside the water receiving container. The bottom of the inner cylinder is located on the bottom wall of the water receiving container. The inner cylinder has an inner cavity that is connected to the water receiving container. A separator, located in the inner cavity, includes an annular segment and a bent segment. The annular segment is spaced apart from the side of the inner cylinder. One side of the bent segment is located at the top of the annular segment, and the other side of the bent segment is connected to the inner cylinder. From one side of the bent segment to the other side, the bent segment is inclined toward the top of the inner cylinder. The steam outlet is located between the top of the inner cylinder and the bent segment. The interior of the annular segment is connected to the inner cavity. A heating plate is disposed on the pot body assembly, and the heating plate is arranged opposite to the annular segment for heating the interior of the annular segment.

15. The cooking apparatus according to any one of claims 1 to 3, characterized in that, The cooking equipment also includes: A panel assembly is disposed on the pot body assembly, and the panel assembly and the steam vent are located on opposite sides of the pot body assembly.

16. The cooking apparatus according to any one of claims 1 to 3, characterized in that, When the lid is placed on the pot body assembly, the lid closes the cooking cavity.

17. The cooking apparatus according to any one of claims 1 to 3, characterized in that, The steam generating component is located inside the water receiving container and is connected to the water receiving container.

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