Cooking utensil
By using cooling elements and phase change materials in the design of cooking appliances, steam is liquefied in the cooling elements and returned to the pot body, solving the problems of high-temperature steam burns and environmental corrosion, and improving the safety and energy efficiency of cooking appliances.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-01
- Publication Date
- 2026-03-31
AI Technical Summary
Existing cooking appliances generate high-temperature steam during cooking, which can easily burn users. Furthermore, the steam exhaust increases ambient humidity, exacerbates cabinet corrosion, and requires regular cleaning of the condensate tank, affecting its lifespan and health.
The phase change material inside the cooling component is used to liquefy steam through the steam passage and return it to the boiler body through the return channel. Combined with the cooling chamber, fan and fin structure, the steam liquefaction is accelerated and steam is prevented from being discharged.
It enables steam-free cooking, reduces the risk of burns, lowers environmental humidity and corrosion, simplifies maintenance, and improves energy efficiency and user comfort.
Smart Images
Figure CN224055761U_ABST
Abstract
Description
Technical Field
[0001] This application relates to the field of cooking utensils, and in particular to a cooking utensil. Background Technology
[0002] Existing cooking appliances emit high-temperature steam of around 100℃ through their steam vents during cooking, which can easily cause burns. The large amount of steam emitted from these appliances during cooking also poses a risk of burns to users. Furthermore, the release of steam increases ambient humidity, leads to oil mist adsorption, and exacerbates corrosion of cabinets and kitchen surfaces, reducing human comfort.
[0003] Current technologies often address the issue of hot steam generated in cooking appliances by directing the steam into a condensate tank, where it liquefies to achieve steam-free cooking. However, this condensate tank requires regular cleaning and maintenance. As the steam liquefies in the tank, moisture accumulates, potentially containing impurities and grease from the cooking process. If not cleaned regularly, the tank can breed bacteria, produce unpleasant odors, affect the appliance's performance and lifespan, and pose potential health threats. This increases user costs and reduces the user experience. Summary of the Invention
[0004] In order to overcome the shortcomings of existing technologies where the condensate tank requires regular maintenance and cleaning, this application provides a cooking appliance that enables steam-free cooking without the need for a condensate tank.
[0005] To achieve the above objectives, this application adopts the following technical solution: a cooking appliance, including a pot body and a lid, wherein the lid covers the pot body to form a cooking cavity, the lid is provided with a cooling component and a mounting cavity for accommodating the cooling component, the cooling component includes an upper heat dissipation component, a lower heat absorption component and a sealed cavity formed by the two, the sealed cavity is provided with a phase change material, a steam passage is formed between the lower heat absorption component and the bottom wall of the mounting cavity to connect the cooking cavity with the outside, and a return channel is provided in the steam passage for returning the liquid after steam liquefaction to the pot body.
[0006] After adopting the above technical solution, this application has the following advantages: The cooking appliance of this application, through the setting of steam passage and cooling component, liquefies the steam under the action of the cooling component, and then flows back to the pot through the return channel, realizing steam-free cooking, reducing the risk of burns to personnel caused by high-temperature steam exhaust, and avoiding the adverse effects of steam exhaust on the kitchen environment, such as increased ambient humidity and aggravated corrosion of cabinets and kitchen. The phase change material in the cooling component absorbs the heat of the lower heat absorption component, changes its phase state, and then flows to the upper heat dissipation component. Through the heat dissipation of the upper heat dissipation component, the gaseous phase change material is transformed into a liquid state and flows downward back into the heat absorption component, completing the heat transfer and phase change material circulation. Compared with the existing technology that uses a condensate tank to absorb steam, the steam removal method of this solution is simpler. It can remove the heat of the steam simply by heat transfer, so that the steam liquefies and flows back to the pot through the return channel.
[0007] Furthermore, the cover is provided with a first cooling cavity that communicates with the outside, and the upper heat dissipation component is at least partially disposed in the first cooling cavity.
[0008] By employing the aforementioned technical solution, the design of the first cooling chamber allows cold air from the outside to smoothly enter the chamber and fully contact the upper heat dissipation component. The cold air, with its lower temperature, can quickly absorb the heat dissipated by the upper heat dissipation component, accelerating heat dissipation. Compared to a design without a first cooling chamber, this design more effectively lowers the temperature of the upper heat dissipation component, thereby enabling the phase change material to transform from a gaseous state to a liquid state more quickly, accelerating the circulation of the phase change material, improving the liquefaction efficiency of the cooling element for steam, and better achieving steam-free cooking. Enhanced heat dissipation through the first cooling chamber allows the phase change material within the cooling element to complete phase transition and heat transfer cycles more efficiently. This means the cooling element can absorb the heat from the steam more quickly, causing the steam to liquefy and flow back to the pot body more rapidly, reducing the heat carried by the steam from being lost to the surrounding environment, and to a certain extent improving energy utilization efficiency during the cooking process and reducing energy waste.
[0009] Furthermore, the cover is provided with a second cooling chamber for holding cooling water, and the upper heat dissipation component is at least partially disposed in the second cooling chamber.
[0010] Using the aforementioned technical solution, water, with its high specific heat capacity, can absorb a large amount of heat while experiencing a relatively small temperature increase. The upper heat dissipation component is partially placed in the cooling water within the second cooling chamber. This cooling water rapidly absorbs the heat dissipated by the upper heat dissipation component, offering higher heat dissipation efficiency compared to air cooling. It also cools and liquefies the gaseous phase change material more quickly, accelerating its circulation and improving the liquefaction effect of steam, thus achieving steam-free cooking more effectively. Using cooling water retains most of the heat from the upper heat dissipation component within the cooling chamber, reducing heat loss to the surrounding kitchen environment. This not only helps maintain a relatively stable temperature in the kitchen, improving user comfort, but also reduces energy waste and improves energy efficiency to some extent.
[0011] Furthermore, the cover is provided with a fan and a third cooling chamber that communicates with the outside. The upper heat dissipation component is at least partially located in the third cooling chamber so that the fan accelerates the circulation of air near the heat dissipation component to reduce the temperature.
[0012] Using the aforementioned technical solution, the fan can actively accelerate airflow, causing air to flow rapidly across the surface of the upper heat dissipation component. Compared to natural convection, forced convection significantly increases the heat exchange rate, accelerating the speed at which the upper heat dissipation component dissipates heat to the surrounding air. This helps to cool and liquefy the gaseous phase change material more quickly, promoting the circulation of the phase change material within the cooling component, thereby achieving more efficient steam liquefaction and improving the steam-free cooking effect of the cooking appliance. The airflow speed can be controlled by adjusting the fan speed, thus flexibly adjusting the heat dissipation intensity of the upper heat dissipation component. During cooking, the fan speed can be adjusted in real time according to the amount of steam generated and the required cooling effect to achieve the best heat dissipation effect. For example, when the amount of steam generated is large, the fan speed is increased to enhance heat dissipation; when the amount of steam generated is small, the fan speed is decreased to save energy.
[0013] Furthermore, the lower heat-absorbing assembly has a second fin for heat absorption at one end facing the steam passage.
[0014] By employing the aforementioned technical solution, the addition of the second fin significantly increases the contact area between the lower heat absorption component and the steam. Compared to a planar structure without fins, the multiple surfaces of the fins can more fully contact the steam, thereby more effectively absorbing the heat carried by the steam, accelerating the liquefaction rate of the steam, improving the steam processing efficiency of the cooling component, and better achieving the effect of steam-free cooking.
[0015] Furthermore, the second fins are spaced apart along the steam flow direction and connected to the two side walls of the steam passage, and there is a first gap between them and the bottom wall of the mounting cavity. The first gaps are connected to form a return channel.
[0016] Using the aforementioned technical solution, the second fins are connected to and spaced apart from the side walls, guiding steam to flow along a specific path within the steam passage, allowing the steam to meander between the fins. This flow pattern increases the contact time and area between the steam and the second fins, enabling the steam to more fully transfer heat to the lower heat absorption component, improving heat exchange efficiency, and thus enhancing the steam liquefaction effect. A first gap exists between the second fins and the bottom wall, allowing the liquefied liquid to flow smoothly downwards through this gap, preventing liquid accumulation on the fins. If liquid accumulates on the fins, it will affect the heat exchange between the fins and the steam, reducing heat dissipation efficiency. The existence of the first gap ensures that the liquid can flow back to the boiler body in a timely manner, maintaining the normal operating condition of the cooling components.
[0017] Furthermore, a second gap is provided between one side of the second fin and the side wall of the steam passage, and the other side of the second fin is connected to the side wall of the steam passage and has a first gap between it and the bottom wall of the mounting cavity. The first gaps are connected to form a return channel.
[0018] By employing the aforementioned technical solution, the presence of the second gap allows for more flexible steam flow within the passage. Steam can be diverted at the gap, altering its flow path and increasing contact opportunities with different parts of the second fins. This results in more efficient heat transfer to the lower heat absorption component, further improving steam liquefaction efficiency. As steam passes through the fins, the gap creates a more complex flow field, enhancing heat exchange. Compared to methods without a second gap on the side, steam can flow smoothly between the second fins, increasing contact opportunities and allowing for sufficient heat transfer and liquefaction. This prevents the space enclosed by one second fin from becoming full, hindering heat transfer and thus increasing steam dissipation. The first gap between the steam and the return channel provides a smoother return path for the liquefied liquid. The liquefied liquid can flow directly through the first gap to the return channel, quickly returning to the interior of the boiler. This prevents liquid accumulation in the steam passage, ensuring its unobstructed flow and maintaining the normal operation of the cooling components. At the same time, this design also reduces the interference of liquid on the heat exchange process, ensuring that the fins can continuously and efficiently absorb steam heat.
[0019] Furthermore, the two adjacent second gaps are staggered along the steam flow direction.
[0020] By employing the aforementioned technical solution, the staggered arrangement of the second gaps alters the flow trajectory of steam within the steam passage, preventing the steam from flowing along a single, straight path and instead requiring it to continuously change direction. This significantly increases both the contact area and contact time between the steam and the second fins, enabling more efficient heat transfer to the lower heat-absorbing component, substantially improving heat exchange efficiency, further enhancing steam liquefaction, and facilitating better steam-free cooking.
[0021] Furthermore, the upper heat dissipation component includes a hollow first fin, the lower heat absorption component includes a hollow second fin, and the sealing cavity is connected to the first fin and the second fin.
[0022] By employing the aforementioned technical solution, the sealed cavity extends into the lower heat-absorbing component, allowing the phase change material (PCM) to come into closer contact with it. This enables the PCM to more efficiently absorb the heat transferred from the steam to the lower heat-absorbing component, accelerating the vaporization of the liquid PCM. Similarly, extending the cavity into the upper heat-dissipating component allows for full contact between the PCM and the upper component, accelerating heat dissipation and promoting the liquefaction of the gaseous PCM. This more thorough contact significantly improves the heat exchange efficiency of the PCM during heat absorption and release, accelerates the phase change cycle, and ultimately enhances the steam liquefaction processing capability.
[0023] Furthermore, the air pressure inside the sealed cavity is less than one standard atmosphere.
[0024] Using the aforementioned technical solution, the phase change temperature of the phase change material decreases as the gas pressure decreases. Setting a pressure environment below one atmosphere within the sealed cavity allows the phase change material to undergo a phase transition at a relatively low temperature. Thus, after the lower heat absorption component absorbs heat from the steam, the phase change material can more quickly transform from a solid or liquid state to a gaseous state, improving the efficiency of steam heat absorption, thereby accelerating the steam liquefaction rate, enhancing the working efficiency of the cooling components, and more effectively achieving steam-free cooking. Attached Figure Description
[0025] The following description, in conjunction with the accompanying drawings, further illustrates this application:
[0026] Figure 1 This is a schematic diagram of a cooking utensil according to this application;
[0027] Figure 2 This is a schematic diagram of the cooling component;
[0028] Figure 3 for Figure 2 Sectional view along line AA;
[0029] Figure 4 for Figure 3 Sectional view along the BB direction;
[0030] Figure 5 This is a cross-sectional view of the cooling component in Example 2;
[0031] Figure 6 This is a schematic diagram of Example 3.
[0032] Figure descriptions: 1. Pot body; 2. Lid; 21. Steam passage; 22. Return passage; 23. First cooling chamber; 24. Second cooling chamber; 25. Third cooling chamber; 26. Fan; 3. Cooling components; 31. Upper heat dissipation assembly; 32. Lower heat absorption assembly; 33. Sealing chamber; 34. Second fin; 35. First gap; 36. Second gap; 37. Third gap; 4. Cooking chamber; 5. Mounting chamber. Detailed Implementation
[0033] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments.
[0034] The terms "first," "second," etc. (if present) in the specification and claims of this application are used to distinguish similar objects, not to describe a specific order or sequence. Even if "second" is used before a technical feature for distinction, it does not necessarily imply the presence of "first." It should be understood that in this application, "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion. It should be understood that in this application, "multiple" refers to two or more. "And / or" is merely a description of the relationship between related objects, indicating that three relationships can exist. For example, X and / or Y can represent: X alone, X and Y simultaneously, and Y alone. The character " / " generally indicates that the preceding and following related objects are in an "or" relationship. "Comprising X, Y, and Z" means that all three X, Y, and Z are included; "Comprising X, Y, or Z" means that one of X, Y, and Z is included; "Comprising X, Y, and / or Z" means that any one, two, or three of X, Y, and Z are included.
[0035] The technical solutions of this application will be described in detail below with specific embodiments. The following specific embodiments can be combined or substituted with each other according to the actual situation, and the same or similar concepts or processes may not be described again in some embodiments.
[0036] like Figures 1 to 3As shown, this application provides a cooking appliance, including a pot body 1 and a lid 2. The lid 2 covers the pot body 1 to form a cooking cavity 4. The lid is provided with a cooling component 3 and a mounting cavity 5 for accommodating the cooling component 3. The cooling component 3 includes an upper heat dissipation component 31, a lower heat absorption component 32, and a sealed cavity 33 formed by the two. The sealed cavity 33 is provided with a phase change material. A steam passage 21 is formed between the lower heat absorption component 32 and the bottom wall of the mounting cavity 5, which communicates the cooking cavity 4 with the outside. The steam passage 21 is provided with a return channel 22 for returning the liquid after steam liquefaction to the pot body.
[0037] After adopting the above technical solution, this application has the following advantages: The cooking appliance of this application, through the setting of steam passage 21 and cooling component 3, liquefies the steam under the action of cooling component 3, and then flows back to the pot body 1 through return channel 22, realizing steam-free cooking, reducing the risk of burns to personnel caused by high-temperature steam exhaust, and avoiding the adverse effects of steam exhaust on the kitchen environment, such as increased ambient humidity and aggravated corrosion of cabinets and kitchen. The phase change material in the cooling component 3 absorbs the heat of the lower heat absorption component 32, changes phase state, and then flows to the upper heat dissipation component 31. Through the heat dissipation of the upper heat dissipation component 31, the gaseous phase change material is transformed into a liquid state and flows downward back into the heat absorption component, completing the heat transfer and phase change material circulation. Compared with the existing technology that uses a condensate tank to absorb steam, the steam removal method of this solution is simpler. It can remove the heat of the steam simply by heat transfer, so that the steam liquefies and flows back to the pot through return channel 22.
[0038] Specifically, the cooling component 3 consists of an upper fin, a lower fin, and a heat-conducting layer between them. The upper and lower fins are arranged in a serrated shape, which improves the heat transfer and heat dissipation effect of the upper and lower fins.
[0039] Furthermore, the cover 2 is provided with a first cooling cavity 23 that communicates with the outside, and the upper heat dissipation component 31 is at least partially disposed in the first cooling cavity 23.
[0040] By adopting the aforementioned technical solution, the design of the first cooling chamber 23 allows cold air from the outside to smoothly enter the chamber and fully contact the upper heat dissipation component 31. The cold air, with its lower temperature, can quickly absorb the heat dissipated by the upper heat dissipation component 31, accelerating the heat dissipation rate. Compared to a design without the first cooling chamber 23, this design more effectively reduces the temperature of the upper heat dissipation component 31, thereby allowing the phase change material to change from a gaseous state to a liquid state more quickly, accelerating the circulation of the phase change material, improving the liquefaction efficiency of the cooling element 3 for steam, and better achieving steam-free cooking. The enhanced heat dissipation through the first cooling chamber 23 allows the phase change material within the cooling element 3 to complete phase transition and heat transfer cycles more efficiently. This means that the cooling element 3 can absorb the heat from the steam more quickly, causing the steam to liquefy and return to the pot body 1 more rapidly, reducing the heat carried by the steam from being lost to the surrounding environment, and to a certain extent improving energy utilization efficiency during the cooking process and reducing energy waste.
[0041] Specifically, the first cooling chamber 23 is the space enclosed by the top wall of the mounting chamber 5 and the top wall of the upper heat dissipation assembly 31 of the cooling component 3.
[0042] Understandably, the upper heat dissipation component 31 also includes the case where there is only a top wall, and the top wall and the top wall of the mounting cavity 5 can form a first cooling cavity. The upper heat dissipation component is also partially located in the first cooling cavity.
[0043] Furthermore, the lower heat absorption assembly 32 is provided with a second fin 34 for heat absorption at one end facing the steam passage 21.
[0044] By adopting the aforementioned technical solution, the arrangement of the second fin 34 significantly increases the contact area between the lower heat absorption component 32 and the steam. Compared to a planar structure without fins, the multiple surfaces of the fins can more fully contact the steam, thereby more effectively absorbing the heat carried by the steam, accelerating the liquefaction rate of the steam, improving the steam processing efficiency of the cooling component 3, and better achieving the effect of steam-free cooking.
[0045] Furthermore, the second fins 34 are spaced apart along the steam flow direction and have a first gap 35 between them and the bottom wall of the mounting cavity 5. The gaps 35 are connected to form a return channel.
[0046] Using the aforementioned technical solution, the second fins 34 are connected to and spaced apart from the side walls, guiding steam to flow along a specific path within the steam passage 21, allowing the steam to meander between the fins. This flow pattern increases the contact time and area between the steam and the second fins 34, enabling the steam to more fully transfer heat to the lower heat absorption component 32, improving heat exchange efficiency, and thus enhancing the steam liquefaction effect. A first gap 35 exists between the second fins 34 and the bottom wall, allowing the liquefied liquid to flow smoothly downwards through this gap, preventing liquid accumulation on the fins. If liquid accumulates on the fins, it will affect the heat exchange between the fins and the steam, reducing heat dissipation efficiency. The presence of the first gap 35 ensures that the liquid can flow back to the pot body 1 in a timely manner, maintaining the normal operating state of the cooling component 3.
[0047] Specifically, the space between the bottom wall of the mounting cavity 5 and the second fin 34 forms a reflux channel 22 so that the steam comes into contact with the liquefied steam when it flows back to the bottom, so that the steam is further liquefied.
[0048] In another embodiment, such as Figure 4 As shown, a second gap 36 is provided between one side of the second fin 34 and the side wall of the steam passage 21, and the other side of the second fin 34 is connected to the side wall of the steam passage 21 and has a first gap 35 between it and the bottom wall of the mounting cavity 5. The first gap 35 is connected to form a return channel.
[0049] By employing the aforementioned technical solution, the presence of the second gap 36 allows for more flexible steam flow within the passage. Steam can be diverted at the gap, altering its flow path and increasing contact opportunities with different parts of the second fin 34. This results in more efficient heat transfer to the lower heat absorption assembly 32, further improving steam liquefaction efficiency. As steam passes through the fins, the gap configuration creates a more complex flow field, enhancing heat exchange. Furthermore, compared to a design without the second gap 36 on the side, steam can flow smoothly between the second fins 34, increasing contact opportunities and allowing for sufficient heat transfer and liquefaction. This prevents the space enclosed by one second fin 34 from becoming full, hindering new steam entry and affecting heat transfer. Therefore, this solution increases steam heat dissipation. The first gap 35 between the steam and the return channel 22 provides a smoother return path for the liquefied liquid. The liquefied liquid can flow directly to the return channel 22 through the first gap 35, quickly returning to the interior of the pot body 1. This prevents liquid from accumulating in the steam passage 21, ensuring the unobstructed flow of the steam passage 21 and maintaining the normal operation of the cooling component 3. At the same time, this design also reduces the interference of the liquid on the heat exchange process, ensuring that the fins can continuously and efficiently absorb steam heat.
[0050] Furthermore, in this embodiment, two adjacent second gaps 36 are arranged alternately along the steam flow direction.
[0051] By employing the aforementioned technical solution, the staggered arrangement of the second gaps 36 alters the flow trajectory of steam within the steam passage 21, preventing the steam from flowing along a single, straight path and instead requiring it to continuously change direction. This significantly increases the contact area and contact time between the steam and the second fins 34, thereby enabling more efficient heat transfer to the lower heat-absorbing component 32, significantly improving heat exchange efficiency, further enhancing the steam liquefaction effect, and contributing to better steam-free cooking.
[0052] Understandably, in another embodiment, the second fin 34 is connected to the bottom wall of the mounting cavity 5, such as... Figure 4 As shown, a third gap 37 is provided between one side of the second fin 34 and the side wall of the steam passage 21, and the other side of the second fin 34 is connected to the side wall of the steam passage 21. The third gaps 37 are staggered along the steam flow direction. Each third gap 37 and the space between two adjacent fins are connected to form a return channel 22. Steam can be discharged to the outside through the return channel 22. At this time, the steam flowing outward comes into contact with the liquefied steam flowing into the cooking cavity 4, so that the steam is further dissolved and liquefied after contacting the liquid.
[0053] Furthermore, the sealed cavity 33 extends into the lower heat absorption assembly 32 and into the upper heat dissipation assembly 31.
[0054] Using the aforementioned technical solution, the sealing cavity 33 extends into the lower heat-absorbing component 32, allowing the phase change material to contact the lower heat-absorbing component 32 more closely. This enables it to absorb the heat transferred from the steam to the lower heat-absorbing component 32 more efficiently, accelerating the vaporization of the liquid phase change material. Similarly, extending into the upper heat dissipation component 31 allows the phase change material to contact the upper heat dissipation component 31 more fully, accelerating heat dissipation and promoting the liquefaction of the gaseous phase change material. This more thorough contact can significantly improve the heat exchange efficiency of the phase change material during heat absorption and release, accelerate the phase change cycle, and thus enhance the steam liquefaction processing capability.
[0055] Furthermore, the air pressure inside the sealed cavity 33 is less than one standard atmosphere.
[0056] Using the aforementioned technical solution, the phase change temperature of the phase change material decreases as the gas pressure decreases. By setting a pressure environment below one standard atmosphere within the sealed cavity 33, the phase change material can undergo a phase transition at a relatively low temperature. Thus, after the lower heat absorption component 32 absorbs steam heat, the phase change material can more quickly transform from a solid or liquid state to a gaseous state, improving the efficiency of steam heat absorption, thereby accelerating the steam liquefaction rate, enhancing the working efficiency of the cooling component 3, and more effectively achieving steam-free cooking.
[0057] Example 2:
[0058] like Figure 5 As shown, the cover 2 is provided with a second cooling chamber 24 for holding cooling water, and the upper heat dissipation component 31 is at least partially disposed in the second cooling chamber 24.
[0059] Using the aforementioned technical solution, water has a high specific heat capacity, enabling it to absorb a large amount of heat while its own temperature rises relatively little. The upper heat dissipation component 31 is partially placed in the cooling water within the second cooling chamber 24. The cooling water can quickly absorb the heat dissipated by the upper heat dissipation component 31. Compared to air cooling, its heat dissipation efficiency is higher, allowing for faster cooling and liquefaction of the gaseous phase change material, accelerating the circulation speed of the phase change material, thereby improving the liquefaction effect of steam and more effectively achieving steam-free cooking. Using cooling water for heat dissipation retains most of the heat from the upper heat dissipation component 31 within the cooling chamber, reducing heat loss to the surrounding kitchen environment. This not only helps maintain a relatively stable temperature in the kitchen and improves user comfort but also reduces energy waste and improves energy efficiency to some extent.
[0060] Specifically, the second cooling chamber 24 is the space enclosed by the top wall of the mounting chamber 5 and the top wall of the upper heat dissipation assembly 31 of the cooling component 3. The cooling water includes one of the following: coolant, ice-salt water, or ethylene glycol aqueous solution.
[0061] Example 3:
[0062] like Figure 6 As shown, the cover 2 is provided with a fan 26 and a third cooling chamber 25 that communicates with the outside. The upper heat dissipation component 31 is at least partially disposed in the third cooling chamber 25 so that the fan 26 accelerates the circulation of air near the heat dissipation component to reduce the temperature.
[0063] Using the aforementioned technical solution, the fan 26 can actively accelerate airflow, allowing air to flow rapidly across the surface of the upper heat dissipation component 31. Compared to natural convection, forced convection significantly improves the heat exchange rate, accelerating the speed at which the upper heat dissipation component 31 dissipates heat to the surrounding air. This helps to cool and liquefy the gaseous phase change material more quickly, promoting the circulation of the phase change material within the cooling element 3, thereby achieving more efficient steam liquefaction and improving the steam-free cooking effect of the cooking appliance. The airflow speed can also be controlled by adjusting the fan 26 speed, thus flexibly adjusting the heat dissipation intensity of the upper heat dissipation component 31. By installing a sensor on the pot lid to detect the amount of steam, the fan 26 speed can be adjusted in real time during cooking based on the amount of steam generated and the required cooling effect to achieve optimal heat dissipation. For example, when the amount of steam generated is large, the fan 26 speed is increased to enhance heat dissipation; when the amount of steam generated is small, the fan 26 speed is decreased to save energy.
[0064] Specifically, the third cooling chamber 25 is the space enclosed by the top wall of the mounting chamber 5 and the top wall of the upper heat dissipation assembly 31 of the cooling component 3.
[0065] In addition to the preferred embodiments described above, this application has other implementation methods. All other embodiments obtained by those skilled in the art based on the embodiments in this application without creative effort are within the scope of protection claimed in this application.
Claims
1. A cooking appliance comprising a pot body and a lid body, the lid body being coupled to the pot body to form a cooking cavity, characterized in that, The cover is provided with a cooling member and a mounting cavity for accommodating the cooling member, the cooling member comprises an upper heat-dissipating component, a lower heat-absorbing component and a sealed cavity surrounded by the two components, the sealed cavity is provided with a phase-change material, the lower heat-absorbing component and the bottom wall of the mounting cavity form a steam passage for connecting the cooking cavity with the outside, and the steam passage is provided with a reflux channel for returning the liquid after the steam is liquefied to the pot body.
2. A cooking appliance as claimed in claim 1, wherein The cover is provided with a first cooling cavity connected with the outside, and the upper heat-dissipating component is at least partially arranged in the first cooling cavity.
3. The cooking appliance of claim 1, wherein, The cover is provided with a second cooling cavity for containing cooling water, and the upper heat-dissipating component is at least partially arranged in the second cooling cavity.
4. The cooking appliance of claim 1, wherein, The cover is provided with a fan and a third cooling cavity connected with the outside, and the upper heat-dissipating component is at least partially arranged in the third cooling cavity, so that the fan accelerates the circulation of air near the heat-dissipating component to reduce the temperature.
5. The cooking appliance of claim 1, wherein, The lower heat-absorbing component is provided with a second fin for absorbing heat at one end facing the steam passage.
6. A cooking appliance as claimed in claim 5, wherein, The second fins are arranged at intervals along the steam flow direction and are connected with the two side walls of the steam passage, and there is a first gap between the second fins and the bottom wall of the mounting cavity, and the first gaps are connected to form the reflux channel.
7. The cooking appliance of claim 5, wherein, The second fins are provided with a second gap between one side of the second fin and the side wall of the steam passage, and the other side of the second fin is connected with the side wall of the steam passage, and there is a first gap between the second fin and the bottom wall of the mounting cavity, and the first gaps are connected to form the reflux channel.
8. A cooking appliance as claimed in claim 7, characterised in that, The two adjacent second gaps are staggered along the steam flow direction.
9. The cooking appliance of claim 1, wherein, The upper heat-dissipating component comprises a hollow first fin, the lower heat-absorbing component comprises a hollow second fin, and the sealed cavity is connected to the first fin and the second fin.
10. The cooking appliance of claim 1, wherein, The air pressure in the sealed cavity is less than one standard atmosphere.