Cold and hot layered cooking bin
By introducing sliding and rotating components into the hot and cold layered cooking chamber, the problem of fixed temperature distribution in existing technologies is solved, enabling a design that allows for flexible adjustment of temperature zones to meet the needs of different ingredients and improving the flexibility and adaptability of cooking.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-26
- Publication Date
- 2026-04-14
AI Technical Summary
Existing hot and cold layered cooking chambers cannot flexibly adjust the temperature distribution to adapt to the temperature requirements of different ingredients, resulting in reduced flexibility.
The temperature distribution inside the cooking chamber can be adjusted by sliding and rotating components, including a combination design of connecting plates, transmission components, positioning plates and placement plates, allowing users to adjust the size and layout of temperature zones as needed.
It enables the temperature distribution to be freely adjusted according to food needs, improving the flexibility and adaptability of the cooking chamber to accommodate different quantities and types of ingredients.
Smart Images
Figure CN224112474U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of cooking chamber technology, and in particular to a hot and cold layered cooking chamber. Background Technology
[0002] A cooking chamber is a device or facility used for cooking food. It is typically equipped with various kitchen appliances and tools to meet the processing needs of different types of food. By dividing the cooking chamber into hot and cold zones, the temperature can be controlled separately according to the usage needs of different zones, avoiding the need to keep the entire cooking space at the same temperature, thereby reducing energy waste.
[0003] Using the cooking chamber with hot and cold compartments, first prepare the ingredients, check the equipment, and turn on preheating and precooling. Set the hot zone to 180℃ and the cold zone to 5℃. Once the set temperatures are reached, sear the steak and stir-fry the vegetables in the hot zone, selecting the appropriate mode and setting the time. Observe and stir occasionally, and finally store them in the hot cooking chamber. In the cold zone, place washed vegetables to keep them moist and store chilled sauces. After cooking, remove the food and plate it. Finally, clean the equipment by wiping the hot zone to remove oil and residue and cleaning the cold zone to keep it clean for the next use.
[0004] In existing technologies, some hot and cold layered cooking chambers require users to process multiple ingredients simultaneously during cooking, each with different temperature requirements. However, the temperature distribution of existing cooking chambers is fixed and cannot be flexibly adjusted, resulting in reduced flexibility. Therefore, to address these shortcomings, a hot and cold layered cooking chamber is proposed to solve the aforementioned problems. Utility Model Content
[0005] To overcome the above shortcomings, this utility model provides a hot and cold layered cooking compartment, which aims to improve the problem that some cooking compartments in the prior art cannot be adjusted according to the storage needs of food, resulting in reduced flexibility.
[0006] To achieve the above objectives, the present invention adopts the following technical solution:
[0007] A hot and cold layered cooking chamber includes a base plate. A square cooking chamber is fixedly connected to the top side of the base plate. A cold air pipe is fixedly connected to the left end of the base plate, and a hot air pipe is fixedly connected to the right end of the base plate. Two connecting plates are slidably connected to the inner wall of the square cooking chamber. A transmission assembly is rotatably connected inside the connecting plates. A transmission column is fixedly connected inside the transmission assembly. Transmission frames are slidably connected to both ends of the transmission column. Sliding plates are fixedly connected to the opposite sides of the two transmission frames. Two positioning plates are fixedly connected to the opposite sides of the two sliding plates. Positioning columns are fixedly connected to both ends of the connecting plates. Springs are sleeved on the outside of the positioning columns.
[0008] As a further description of the above technical solution:
[0009] The inner walls of both the left and right ends of the square cooking chamber are fixedly connected to support columns. A placement plate is rotatably connected to the outside of the support columns. A positioning rod is fixedly connected to the inner walls of both the left and right ends of the square cooking chamber. A connecting block is fixedly connected to the outside of the placement plate. A rotating plate is rotatably connected to the outside of the positioning rod. A limit frame is fixedly connected to the side of the placement plate away from the connecting block.
[0010] As a further description of the above technical solution:
[0011] The rotating assembly includes a rotating column, which is rotatably connected to the outside of the connecting plate, and a handle is fixedly connected to both the left and right ends of the rotating column.
[0012] As a further description of the above technical solution:
[0013] The rotating column is fixedly connected to the outside of the transmission column, and the two positioning columns are slidably connected to the front and rear ends of the two sliding plates, respectively.
[0014] As a further description of the above technical solution:
[0015] The bottom plate has two rows of square openings on the upper and lower sides of its inner wall. The positioning plate is slidably connected to the inside of the square openings. The two sliding plates are respectively fixedly connected to the far ends of the two springs on their adjacent sides.
[0016] As a further description of the above technical solution:
[0017] A cooking table is fixedly connected to the top side of the square cooking compartment, and a door panel is rotatably connected to the front end of the square cooking compartment.
[0018] As a further description of the above technical solution:
[0019] The limiting frame has a limiting opening inside, and the rotating plate is slidably connected to the inside of the limiting opening.
[0020] As a further description of the above technical solution:
[0021] The outside of the rotating plate is in contact with the inside of the limiting frame, and a partition plate is fixedly connected to the inside of the square cooking chamber.
[0022] This utility model has the following beneficial effects:
[0023] 1. In this utility model, the sliding plate will also drive the positioning plate to slide during the sliding process. When the positioning plate slides away from the inside of the square opening, the connecting plate can be pushed to slide, so that the connecting plate can adjust the size of the placement area inside the square cooking chamber and adjust the distribution of the temperature layer, so that the user can freely adjust the temperature distribution according to the cooking needs.
[0024] 2. In this utility model, the rotating plate drives the positioning rod to rotate until the rotating plate can abut against the limiting frame, and then against the placement plate, so that the placement plate can be kept horizontal to place food. This allows the user to unfold or fold up part of the shelf as needed to accommodate different quantities of food. Attached Figure Description
[0025] Figure 1 This is a perspective view of a hot and cold layered cooking chamber proposed in this utility model;
[0026] Figure 2 This is a schematic diagram of the connecting plate of a hot and cold layered cooking compartment proposed in this utility model;
[0027] Figure 3 This is a schematic diagram of the transmission frame of a hot and cold layered cooking chamber proposed in this utility model;
[0028] Figure 4 This is a schematic diagram of the positioning rod of a hot and cold layered cooking compartment proposed in this utility model;
[0029] Figure 5 This is a schematic diagram of the rotating plate of a hot and cold layered cooking chamber proposed in this utility model.
[0030] Legend:
[0031] 1. Base plate; 2. Square cooking compartment; 3. Cooking countertop; 4. Door panel; 5. Air conditioning pipe; 6. Hot air pipe; 7. Connecting plate; 8. Square opening; 9. Turn handle; 10. Transmission column; 11. Transmission frame; 12. Sliding plate; 13. Positioning plate; 14. Positioning column; 15. Spring; 16. Support column; 17. Placement plate; 18. Connecting block; 19. Positioning rod; 20. Rotating plate; 21. Limiting frame; 22. Limiting opening; 23. Rotating column; 24. Partition plate. Detailed Implementation
[0032] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.
[0033] Reference Figures 1 to 3 This utility model provides an embodiment of a hot and cold layered cooking chamber, including a base plate 1 for support. A square cooking chamber 2 is fixedly connected to the top side of the base plate 1, which is used for storing and cooking food. A cooking platform 3 is fixedly connected to the top side of the square cooking chamber 2, providing a platform for the user to place cooking tools or temporarily store ingredients, facilitating operation during cooking. A door panel 4 is rotatably connected to the front end of the square cooking chamber 2, allowing the user to easily open or close the cooking chamber. A cold air pipe 5 is fixedly connected to the left end of the base plate 1, and a hot air pipe 6 is fixedly connected to the right end of the base plate 1. The cold air pipe 5 is used to introduce cold air into the interior of the cooking chamber, while the hot air pipe 6 is used to introduce hot air. Two connecting plates 7 are slidably connected to the inner wall of the square cooking chamber 2, allowing adjustment of the internal space distribution of the cooking chamber as needed.
[0034] A transmission assembly is rotatably connected inside the connecting plate 7. The rotating assembly includes a rotating column 23, which is rotatably connected to the inside of the connecting plate 7. The connecting plate 7 restricts the rotation of the rotating column 23, allowing it to rotate stably. Two rows of square openings 8 are provided on the upper and lower sides of the inner wall of the base plate 1. The square openings 8 are square. A handle 9 is fixedly connected to both ends of the rotating column 23, allowing the user to drive the rotating column 23 to rotate. A transmission column 10 is fixedly connected inside the transmission assembly, and the rotating column 23 is fixedly connected to the outside of the transmission column 10, causing the transmission column 10 to rotate synchronously. Transmission frames 11 are slidably connected to both ends of the transmission column 10, transmitting the rotational force to the transmission frames 11, allowing them to slide. Sliding plates 12 are fixedly connected to the opposite sides of the two transmission frames 11, transmitting the sliding force to the sliding plates 12.
[0035] Two positioning plates 13 are fixedly connected to the far sides of the two sliding plates 12, transmitting the sliding force to the positioning plates 13. The external parts of the positioning plates 13 are slidably connected to the inside of the square opening 8, which restricts the positioning plates 13 through the square opening 8 in the square cooking compartment 2. Positioning posts 14 are fixedly connected to both the front and rear ends of the connecting plate 7, secured by welding to provide stable support for the positioning posts 14. The external parts of the two positioning posts 14 are slidably connected to the front and rear ends of the two sliding plates 12, guiding the sliding plates 12 to slide stably. Springs 15 are fitted around the external parts of the positioning posts 14, restricting the springs so that they can be evenly stressed. The near sides of the two sliding plates 12 are fixedly connected to the far sides of the two springs 15. During sliding, the sliding plates 12 compress the springs 15, allowing the springs 15 to store elastic potential energy, which then provides a force in the opposite direction to the sliding plates 12 for resetting.
[0036] Reference Figure 1 , Figure 4 and Figure 5 The square cooking compartment 2 has support columns 16 fixedly connected to the inner walls of both ends through welding, providing support for the support columns 16. A placement plate 17 is rotatably connected to the outside of the support columns 16, allowing the placement plate 17 to rotate stably due to the constraint of the support columns 16. Positioning rods 19 are fixedly connected to the inner walls of both ends of the square cooking compartment 2 through welding, providing stable support for the positioning rods 19. A connecting block 18 is fixedly connected to the outside of the placement plate 17, allowing the user to easily rotate the placement plate 17. A rotating plate 20 is rotatably connected to the outside of the positioning rods 19, allowing the rotating plate 20 to rotate stably due to the constraint of the positioning rods 19.
[0037] A limiting frame 21 is fixedly connected to the side of the placement plate 17 away from the connecting block 18 by welding, allowing the placement plate 17 to rotate the limiting frame 21. The outer side of the rotating plate 20 contacts the inner side of the limiting frame 21, and the rotating plate 20 abuts against the limiting frame 21, thereby keeping the placement plate 17 horizontal. A limiting opening 22 is provided inside the limiting frame 21, allowing the placement plate 17 to fit snugly against the limiting frame 21 when vertical. The outer side of the rotating plate 20 is slidably connected to the inner side of the limiting opening 22, allowing the rotating plate 20 to fit tightly against the limiting frame 21. A partition plate 24 is fixedly connected inside the square cooking compartment 2, providing hot and cold zones inside the square cooking compartment 2.
[0038] Working principle: When storing food in the hot and cold layered cooking compartment, cold and hot air are introduced into the interior of the base plate 1 through the cold air pipe 5 and the hot air pipe 6, and separated by the partition plate 24. Simultaneously, according to the food placement requirements, the throttle handle 9 rotates the rotating column 23, which in turn rotates the transmission column 10. This causes the two transmission frames 11 to slide towards each other, thereby causing the sliding plate 12 to slide and press against the two positioning columns 14. This allows the two positioning columns 14 to store elastic potential energy, which then applies a force in the opposite direction to the sliding plate 12 to reset it. During the sliding process of the sliding plate 12, the positioning plate 13 will also slide. When the positioning plate 13 slides away from the inside of the square opening 8, the connecting plate 7 can be pushed to slide, so that the connecting plate 7 can adjust the size of the placement area inside the square cooking chamber 2 and adjust the distribution of the temperature layer, so that the user can freely adjust the temperature distribution according to the cooking needs. When the desired area is reached, by releasing the force on the rotating column 23, the force of the positioning column 14 to reset will be transmitted to the positioning plate 13 through the sliding plate 12, so that the positioning plate 13 can be locked inside the square opening 8, thereby completing the adjustment.
[0039] Then, depending on the type and quantity of food, by holding the connecting block 18, the placement plate 17 is pulled to rotate around the support column 16 until the placement plate 17 is rotated to a horizontal position. At this time, rotating the rotating plate 20 drives the positioning rod 19 to rotate until the rotating plate 20 can abut against the limiting frame 21, and then against the placement plate 17, so that the placement plate 17 can be kept horizontal to place food. This allows the user to unfold or fold up part of the shelf as needed to accommodate different quantities of food.
[0040] Finally, it should be noted that the above description is only a preferred embodiment of the present utility model and is not intended to limit the present utility model. Although the present utility model has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present utility model should be included within the protection scope of the present utility model.
Claims
1. A cold-heat layered cooking chamber comprising a bottom plate (1), characterized in that: A square cooking chamber (2) is fixedly connected to the top side of the base plate (1). A cold air pipe (5) is fixedly connected to the left end of the base plate (1). A hot air pipe (6) is fixedly connected to the right end of the base plate (1). Two connecting plates (7) are slidably connected to the inner wall of the square cooking chamber (2). A transmission assembly is rotatably connected inside the connecting plate (7). A transmission column (10) is fixedly connected inside the transmission assembly. A transmission frame (11) is slidably connected to both the front and rear ends of the transmission column (10). A sliding plate (12) is fixedly connected to the far side of the two transmission frames (11). Two positioning plates (13) are fixedly connected to the far side of the two sliding plates (12). A positioning column (14) is fixedly connected to both the front and rear ends of the connecting plate (7). A spring (15) is sleeved on the outside of the positioning column (14).
2. The cold and hot layered cooking pod of claim 1, wherein: The inner walls of the left and right ends of the square cooking chamber (2) are fixedly connected to support columns (16), and the outer side of the support columns (16) is rotatably connected to a placement plate (17). The inner walls of the left and right ends of the square cooking chamber (2) are fixedly connected to positioning rods (19), and the outer side of the placement plate (17) is fixedly connected to a connecting block (18). The outer side of the positioning rod (19) is rotatably connected to a rotating plate (20), and the side of the placement plate (17) away from the connecting block (18) is fixedly connected to a limit frame (21).
3. The hot and cold layered cooking chamber according to claim 1, characterized in that: The transmission assembly includes a rotating column (23), which is externally rotatably connected to the inside of the connecting plate (7), and a throttle handle (9) is fixedly connected to both the left and right ends of the rotating column (23).
4. The hot and cold layered cooking chamber according to claim 3, characterized in that: The rotating column (23) is fixedly connected to the outside of the transmission column (10), and the two positioning columns (14) are slidably connected to the front and rear ends of the two sliding plates (12).
5. A hot and cold layered cooking chamber according to claim 1, characterized in that: The inner wall of the base plate (1) has two rows of square openings (8) on both the upper and lower sides. The outer side of the positioning plate (13) is slidably connected to the inside of the square openings (8). The two sliding plates (12) are respectively fixedly connected to the far side of the two springs (15).
6. A hot and cold layered cooking chamber according to claim 1, characterized in that: The top side of the square cooking chamber (2) is fixedly connected to a cooking table (3), and the front end of the square cooking chamber (2) is rotatably connected to a door panel (4).
7. A hot and cold layered cooking chamber according to claim 2, characterized in that: The limiting frame (21) has a limiting opening (22) inside, and the rotating plate (20) is slidably connected to the inside of the limiting opening (22).
8. A hot and cold layered cooking chamber according to claim 2, characterized in that: The outside of the rotating plate (20) is in contact with the inside of the limiting frame (21), and the inside of the square cooking chamber (2) is fixedly connected with a partition plate (24).