Cooking device

Abstract

The utility model relates to a cooking device, comprising: a housing assembly having an accommodating cavity; an opening is formed in the top end of the inner container, the inner container is arranged in the containing cavity, the side wall of the inner container and the shell assembly are arranged in a spaced mode to form a first flow channel, a second flow channel is formed in the inner container, and a first communicating hole is formed in the side wall; the first flow channel, the opening, the second flow channel and the first communicating hole are sequentially communicated to form a backflow type air channel; the heating piece is used for heating the cooking medium; and the air blowing piece is used for driving the cooking medium to flow forwards or reversely along the backflow type air duct. The cooking device provided by the embodiment of the utility model has the advantage of uniform heating.

Description

Technical Field

[0001] This application relates to the field of kitchen appliance technology, and in particular to a cooking device. Background Technology

[0002] Most existing air fryers use containers that open at the top to hold food. When the fan is positioned above the container, the high-temperature airflow always contacts the food at the top first, making it difficult to reach the food at the bottom directly. This results in uneven heating. The food at the bottom mainly relies on heat conduction from the container wall for heating, making less use of the energy from convective heat transfer. This leads to uneven heating of the food, resulting in the top being cooked while the bottom is raw, and inconsistent taste, which affects the consumer experience. Utility Model Content

[0003] Therefore, it is necessary to provide a cooking device to address the problem of uneven heating of food.

[0004] A first aspect of this application provides a cooking apparatus, comprising: a shell assembly having a receiving cavity; an inner liner with an opening at its top, disposed in the receiving cavity, wherein the sidewall of the inner liner is spaced apart from the shell assembly to form a first flow channel, the interior of the inner liner forms a second flow channel, and a first connecting hole is formed on the sidewall; the first flow channel, the opening, the second flow channel, and the first connecting hole are sequentially connected to form a recirculating air duct; a heating element for heating a cooking medium; and a blower element for driving the cooking medium to flow forward or backward along the recirculating air duct.

[0005] In one embodiment, the cooking device includes a tray that is horizontally positioned within the inner liner; and the horizontal height of the tray is higher than the horizontal height of the first connecting hole; the return air duct passes through at least a portion of the tray.

[0006] In one embodiment, the axis of the first connecting hole extends toward the inner side of the inner liner and is deflected away from the tray; the angle between the axis of the hole and the tray is A, satisfying: 0.5°≤A≤15°.

[0007] In one embodiment, the axis of the first connecting hole has an eccentricity B with the central axis of the inner liner, satisfying 0mm < B ≤ 50mm.

[0008] In one embodiment, there are multiple first connecting holes, and all the first connecting holes are evenly distributed circumferentially on the sidewall.

[0009] In one embodiment, the cross-section of the inner liner is square, circular, or elliptical.

[0010] In one embodiment, the cooking device includes an air guide covering the opening, wherein the first flow channel, the air guide, the opening, the second flow channel, and the first connecting hole are sequentially connected to form the recirculation air duct.

[0011] In one embodiment, the air guide is a conical air guide plate, the top of the air guide has a second connecting port, and the bottom of the air guide covers the opening; the first flow channel, the second connecting port, the opening, the second flow channel and the first connecting hole are connected in sequence to form the return flow air duct.

[0012] In one embodiment, the air guide is detachably connected to the inner liner.

[0013] In one embodiment, the heating element is spiral or wavy, and the plane in which the heating element is located intersects with the direction of flow of the cooking medium.

[0014] In one embodiment, the heating element is disposed in the first flow channel; and / or, the heating element is disposed in the air guide; and / or, the heating element is disposed in the second flow channel.

[0015] In one embodiment, the blower includes blades and a drive member; the drive member is configured to drive the blades to rotate forward or backward; when the blades rotate forward, the cooking medium flows forward along the return air duct; when the blades rotate backward, the cooking medium flows backward along the return air duct.

[0016] In one embodiment, the blower includes blades and a controller; the controller is configured to drive the blades to rotate unidirectionally; the blades are variable-torque propellers; the blades are capable of changing their installation angle to drive the cooking medium to flow forward or backward along the recirculation duct.

[0017] In one embodiment, the housing assembly includes a housing and a cover, the cover being fitted onto the housing to form the receiving cavity, and a through hole being formed in the center of the cover; the shaft of the drive member passes through the through hole and is fixedly connected to the blade.

[0018] In one embodiment, the cooking device is an air fryer.

[0019] The beneficial effects are:

[0020] A cooking apparatus according to an embodiment of this application comprises a shell assembly, an inner pot, a heating element, and a blower. The shell assembly has a receiving cavity; the inner pot is disposed in the receiving cavity, with an opening formed at its top; the sidewall of the inner pot is spaced apart from the shell assembly to form a first flow channel, and the interior of the inner pot forms a second flow channel; a first connecting hole is formed on the sidewall; the first flow channel, the opening, the second flow channel, and the first connecting hole are sequentially connected to form a recirculating air duct; the heating element is used to heat the cooking medium; the blower is used to drive the cooking medium to flow forward or backward along the recirculating air duct; by driving the cooking medium to flow forward along the recirculating air duct via the blower, high-temperature cooking... The cooking medium can wash the upper surface of the food from top to bottom; and when needed, the driving direction of the blower can be changed, and the cooking medium flows in the opposite direction along the recirculation air duct. The high-temperature cooking medium can wash the lower surface of the food from bottom to top, avoiding the situation where the bottom food can only rely on the heat conduction of the bottom wall of the inner pot for heating. This greatly improves the heat exchange efficiency of the upper and lower surfaces of the food and effectively improves the situation of excessive heating temperature deviation. The recirculation air duct setting can make the air achieve a rotating flow effect. The first connecting hole is formed on the side wall of the inner pot to accommodate the consumer's habit of lining the air fryer with paper. Ultimately, the cooking device can heat the food evenly and quickly, improving the user experience. Attached Figure Description

[0021] Figure 1 This is a schematic diagram of the internal structure of a cooking device provided in some embodiments of this application, wherein solid arrows represent the forward flow of the cooking medium in a recirculation duct.

[0022] Figure 2 An exploded view of a cooking apparatus provided in some embodiments of this application, wherein the tray is omitted.

[0023] Figure 3 This is a schematic diagram of the assembly of the inner liner and tray provided for some embodiments of this application.

[0024] Figure 4 for Figure 3 The CC cross-sectional view of the structure shown.

[0025] Figure 5 Temperature cloud map of the inner pot from a top-down view when the cooking medium provided in some embodiments of this application flows in reverse in a recirculation duct. Detailed Implementation

[0026] The embodiments of the technical solution of this application will now be described in detail with reference to the accompanying drawings. These embodiments are only used to more clearly illustrate the technical solution of this application and are therefore merely examples, and should not be used to limit the scope of protection of this application.

[0027] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains; the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the application; the terms “comprising” and “having”, and any variations thereof, in the specification, claims, and foregoing description of the drawings are intended to cover non-exclusive inclusion.

[0028] In the description of the embodiments of this application, if the technical terms such as "first" and "second" appear, these terms are used only for descriptive purposes to distinguish different objects, and should not be construed as indicating or implying relative importance or implicitly indicating the number, specific order or primary and secondary relationship of the indicated technical features.

[0029] In this document, the term "embodiment" means that a particular feature, structure, or characteristic described in connection with an embodiment may be included in at least one embodiment of this application. The appearance of this phrase in various places throughout the specification does not necessarily refer to the same embodiment, nor is it a separate or alternative embodiment mutually exclusive with other embodiments. It will be explicitly and implicitly understood by those skilled in the art that the embodiments described herein can be combined with other embodiments.

[0030] In the description of the embodiments in this application, the term "and / or" is merely a description of the relationship between related objects, indicating that three relationships can exist. For example, A and / or B can represent: A existing alone, A and B existing simultaneously, or B existing alone. Additionally, the character " / " in this document generally indicates that the preceding and following related objects have an "or" relationship.

[0031] In the description of the embodiments of this application, if the term "multiple" appears, "multiple" means at least two (including two), such as two, three, etc., unless otherwise explicitly specified. Similarly, if the term "multiple sets" appears, "multiple sets" refers to two or more sets (including two sets), and if the term "multiple pieces" appears, "multiple pieces" refers to two or more pieces (including two pieces).

[0032] In the description of the embodiments of this application, if the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc. appear, these terms indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing the embodiments of this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the embodiments of this application.

[0033] In the description of the embodiments of this application, unless otherwise explicitly specified and limited, the technical terms "installation," "connection," "joining," "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in the embodiments of this application according to the specific circumstances.

[0034] In this application, unless otherwise expressly specified and limited, the use of descriptions such as "above" or "below" the second feature indicates that the first and second features are in direct contact or indirect contact via an intermediate medium. Furthermore, "above," "on top of," and "over" the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply that the first feature is at a higher horizontal level than the second feature. Similarly, "below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply that the first feature is at a lower horizontal level than the second feature.

[0035] It should be noted that if an element is referred to as being "fixed to" or "set on" another element, it can be directly on the other element or there may be an intervening element. If an element is considered to be "connected to" another element, it can be directly connected to the other element or there may be an intervening element. If so, the terms "vertical," "horizontal," "upper," "lower," "left," "right," and similar expressions used in this application are for illustrative purposes only and do not represent the only possible implementation.

[0036] This application provides a cooking device for use in a kitchen, which can heat and cook food.

[0037] See Figures 1 to 5 As shown, the cooking device includes a housing assembly 10, an inner pot 20, a heating element 60, and a blower 70.

[0038] The shell assembly 10 has a receiving cavity 11; the inner liner 20 is disposed in the receiving cavity 11, the top of the inner liner 20 has an opening 21, the side wall 22 of the inner liner 20 is spaced apart from the shell assembly 10 to form a first flow channel 30, the interior of the inner liner 20 forms a second flow channel 50, and a first connecting hole 23 is formed on the side wall 22; the first flow channel 30, the opening 21, the second flow channel 50 and the first connecting hole 23 are sequentially connected to form a return air duct; the heating element 60 is used to heat the cooking medium; the blowing element 70 is used to drive the cooking medium to flow forward or backward along the return air duct.

[0039] The housing assembly 10 has a receiving cavity 11. Specifically, the housing assembly 10 may include a housing 14 and a cover 12, the cover 12 being fitted onto the housing 14 to form the receiving cavity 11. The receiving cavity 11 is used to accommodate the inner pot 20, the heating element 60, the blower 70, food ingredients, and continuously circulating cooking medium, etc. In any case, the shape of the cover 12 may be adapted to the shape of the housing 14 to form the receiving cavity 11. Optionally, the cover 12 and the housing 14 may be made of materials with a certain degree of hardness and strength, such as aluminum alloy, stainless steel, ABS plastic, or polyethylene; in this way, the housing assembly 10 is less prone to deformation under compression and impact, giving the housing assembly 10 higher structural strength and improving safety during cooking.

[0040] The inner liner 20 is a semi-closed container with an opening 21 at the top, used to hold food. The inner liner 20 includes a bottom wall 24 and side walls 22 surrounding the bottom wall 24, with the opening 21 at the top formed by the side walls 22. Optionally, the first connecting hole 23 can be formed by stamping or laser cutting from the side walls 22. The cross-sectional shape of the first connecting hole 23 can be circular, square, triangular, or other irregular geometric shapes, and this application is not limited in this regard.

[0041] Regardless of the type of food being cooked, the cooking medium can be air, steam, liquid water, oil, or a mixture of oil and water, etc., and this application does not limit this.

[0042] The heating element 60 can be a resistance wire heating element, a PTC heating element, or a ceramic heating element, without limitation. The heating element 60 is used to heat the cooking medium, and the heated temperature can range from 30°C to 300°C depending on the ingredients being cooked, in order to meet the cooking requirements of the ingredients. This application does not impose any restrictions on this.

[0043] Regardless of location, the blower 70 drives the cooking medium to flow forward or backward along the recirculation duct; the blower 70 may be a bidirectional motor fan blade, and this application does not limit this.

[0044] Combination Figure 1 As shown by the solid arrow, when the cooking medium flows forward along the recirculation duct, the cooking medium heated by the heating element 60 first flows from top to bottom along the second flow channel 50 in the inner pot 20 and directly washes the upper surface of the food. After the upper surface of the food is heated, the cooking medium flows out of the inner pot 20 through the first connecting hole 23 and enters the first flow channel 30. The cooking medium flows from bottom to top along the first flow channel 30 and finally flows into the inner pot 20 through the opening 21 and re-enters the second flow channel 50.

[0045] Similarly, when the cooking medium flows against the flow along the recirculation duct, its flow direction is the same as... Figure 1The directions indicated by the solid arrows are opposite. Specifically, the cooking medium heated by the heating element 60 first flows from top to bottom along the first flow channel 30 and flows into the inner pot 20 through the first connecting hole 23. The cooking medium flows from bottom to top along the second flow channel 50 in the inner pot 20, directly washing the lower surface of the food. After the lower surface of the food is heated, the cooking medium flows out of the inner pot 20 through the opening 21 and re-enters the first flow channel 30.

[0046] In this embodiment, by setting an inner liner 20, the sidewall 22 of the inner liner 20 and the shell assembly 10 are spaced apart to form a first flow channel 30, and the interior of the inner liner 20 forms a second flow channel 50. The first flow channel 30, the opening 21, the second flow channel 50 and the first connecting hole 23 are sequentially connected to form a return air duct, which ensures that the heated cooking medium is always in the shell assembly 10, resulting in a better temperature rise effect. The blowing element 70 drives the cooking medium to flow forward along the return air duct, and the high-temperature cooking medium can wash the upper surface of the food from top to bottom. The blowing element can be changed when needed. Driven in the direction of 70, the cooking medium flows in the opposite direction along the recirculation air duct. The high-temperature cooking medium can wash the lower surface of the food from bottom to top, avoiding the situation where the food at the bottom can only rely on the heat conduction of the bottom wall 24 of the inner pot 20 for heating. This greatly improves the heat exchange efficiency of the upper and lower surfaces of the food and effectively improves the situation of excessive heating temperature deviation. The recirculation air duct setting can make the air achieve a rotating flow effect. The first connecting hole is formed on the side wall of the inner pot to accommodate the consumer's habit of lining the air fryer with paper. Ultimately, the cooking device can heat the food evenly and quickly, improving the user experience.

[0047] In some possible embodiments, see Figures 1 to 5 As shown, the cooking apparatus includes a tray 80, which is horizontally positioned within the inner liner 20; and the horizontal height of the tray 80 is higher than the horizontal height of the first connecting hole 23. A return air duct passes through at least a portion of the tray 80.

[0048] The tray 80, horizontally positioned within the inner pot 20, serves to hold food awaiting cooking, preventing it from resting on the bottom wall 24 of the inner pot 20 and creating heating dead zones. The shape of the tray 80 can be adapted to the cross-section of the inner pot 20 for easy placement. The tray 80 is made of aluminum alloy, stainless steel, or carbon steel to ensure good structural strength and thermal conductivity, facilitating food cooking.

[0049] The recirculation duct passes through at least a portion of the tray 80, so that the cooking medium flows forward or backward through the tray 80 within the recirculation duct, thereby heating and cooking the upper and lower surfaces of the food.

[0050] The tray 80 is at a higher level than the first connecting hole 23. When the blower 70 drives the cooking medium to flow in the reverse direction along the recirculation duct, the cooking medium flows into the inner pot 20 through the first connecting hole 23. At this time, the food on the tray 80 is at a higher level than the first connecting hole 23, ensuring that the food is in the flow path of the cooking medium. The cooking medium flows from bottom to top along the second flow channel 50 in the inner pot 20, directly washing the lower surface of the food, enhancing the convection heating effect at the bottom of the food, and preventing the food from having a heating dead zone due to its low level. After heating the lower surface of the food, the cooking medium flows out of the inner pot 20 through the opening 21 and re-enters the first flow channel 30, ultimately enabling the cooking device to heat the food evenly and quickly, improving the user experience.

[0051] For example, the tray 80 can be a wire mesh tray or a plate structure formed by hollowing out a thin metal sheet, depending on the design.

[0052] Optionally, the overall height of the inner liner 20 is 100mm-300mm; the distance between the tray 80 and the bottom wall 24 is usually not less than 30mm.

[0053] In some possible embodiments, see Figures 1 to 5 As shown, the axis 23a of the first connecting hole 23 extends towards the inner side of the inner liner 20 and is deflected away from the tray 80. The angle between the axis 23a and the tray 80 is A, which satisfies: 0.5°≤A≤15°.

[0054] For example, the angle A between the hole axis 23a and the tray 80 can be 0.5°, 1°, 1.5°, 1.8°, 2.3°, 3°, 3.5°, 3.9°, 4.8°, 5°, 5.5°, 6°, 6.5°, 7.8°, 8.3°, 9°, 10.5°, 10.9°, 11.8°, 12.5°, 13.1°, 14.5°, 14.8°, or 15°. In actual design, the angle A between the hole axis 23a and the tray 80 can be further selected to be between 1° and 10°.

[0055] By deflecting the axis 23a of the first connecting hole 23 away from the housing assembly 10 inwards away from the tray 80, an oblique hot flow of the cooking medium can be formed. When the cooking medium flows in the reverse direction along the recirculation duct, the high-temperature cooking medium flows obliquely downwards into the inner pot 20 through the first connecting hole 23. The deflection angle allows the high-temperature cooking medium to reach the central area of ​​the inner pot 20 as much as possible. The cooking medium then flows upwards along the second flow channel 50, directly washing the lower surface of the food, reducing the temperature difference between the center and the edge of the food, improving heating uniformity, and ultimately enabling the cooking device to heat the food evenly and quickly, improving the user experience.

[0056] In some possible embodiments, see Figures 1 to 5 As shown, when projected vertically onto the bottom wall 24 of the inner liner 20, the axis 23a of the first connecting hole 23 and the central axis 20a of the inner liner 20 have an eccentricity B, which satisfies 0mm<B≤50mm.

[0057] For example, the eccentricity B between the hole axis 23a and the central axis 20a can be 1mm, 5mm, 11mm, 13mm, 17mm, 20mm, 30mm, 33mm, 37mm, 40mm, 41mm, 43.5mm, 47mm, or 50mm. In actual design, depending on different cooking media and heating requirements, the eccentricity B between the hole axis 23a and the central axis 20a can be selected from 20mm to 40mm.

[0058] When the cooking medium flows in reverse along the recirculation duct, an eccentricity B exists between the axis 23a of the first connecting hole 23 and the central axis 20a of the inner pot 20, allowing the cooking medium to generate a tangential velocity component after entering the inner pot 20; combined with Figure 4 As shown, the cooking medium rotates within the inner pot 20, creating a rotating hot flow. This rotating medium then spirals upwards along the second flow channel 50, forming a central low-pressure zone. This, in turn, forces the cooking medium to replenish itself centripetally, enhancing turbulent mixing. (Observation...) Figure 5 It can be seen that the temperature in the central area of ​​the inner pot 20 is increased, which reduces the temperature difference between the center and the edge of the food, thereby effectively improving the heating uniformity. Ultimately, this allows the cooking device to heat the food evenly and quickly, improving the user experience.

[0059] In some possible embodiments, the cross-section of the inner liner 20 can be square, circular, or elliptical when projected along the vertical direction.

[0060] For example, see Figure 4 As shown, the inner liner 20 has a square cross-section, which facilitates processing and effectively improves the space utilization of the shell assembly 10, making it suitable for handling relatively regular food ingredients. The corners of the square inner liner can be rounded with R10-R15mm to reduce eddy current losses.

[0061] For example, the inner pot 20 has a circular cross-section, which facilitates the formation of a rotating heat flow within the cooking medium, thereby improving heating efficiency. The diameter of the circular inner pot is typically 150-450 mm. Furthermore, spiral guide grooves can be formed on the sidewalls of the circular inner pot, with a groove depth typically 1-2 mm and a pitch of 30-50 mm, which can effectively enhance airflow rotation.

[0062] For example, the cross-section of the inner pot 20 is elliptical, and the ratio of the major axis to the minor axis of the inner pot is usually 1.5:1 to 2:1, which is convenient for accommodating long ingredients (such as whole fish).

[0063] In addition, in other embodiments, the cross-section of the inner liner 20 may be designed as a combination shape, such as a circle at the top and a square at the bottom, to mitigate abrupt changes in airflow through a gradient cross-section.

[0064] Optionally, the inner pot 20 is made of a material with a certain degree of hardness and strength, such as aluminum alloy, stainless steel or carbon steel, to ensure that the inner pot 20 has higher structural strength and thermal conductivity for convenient cooking.

[0065] Optionally, a heat-reflective layer (such as aluminum foil) may be embedded in the inner side of the side wall 22 of the inner pot 20 to increase the heating temperature and improve the cooking effect.

[0066] In some possible embodiments, see Figures 1 to 5 As shown, there are multiple first connecting holes 23, and all the first connecting holes 23 are evenly distributed on the side wall 22 in the circumferential direction.

[0067] It is understandable that when the cross-section of the inner liner 20 is circular, there is one sidewall 22, and all the first connecting holes 23 are evenly distributed circumferentially on the sidewall 22. When the cross-section of the inner liner 20 is square, the inner liner 20 has multiple sidewalls 22, which are circumferentially arranged around the side edge of the bottom wall 24, and all the first connecting holes 23 are evenly distributed circumferentially on each sidewall 22. Each sidewall 22 can have one first connecting hole 23. In other embodiments, multiple first connecting holes 23 can also be formed on one sidewall 22.

[0068] For example, see Figure 4 As shown, there are four first connecting holes 23. Four first connecting holes 23 are evenly distributed circumferentially on the four side walls 22. The first connecting hole 23 is a square hole of 15mm*30mm. The eccentricity B between the hole axis 23a and the central axis 20a can be 33mm.

[0069] In some possible embodiments, the sum of the areas of the first connecting holes 23 on the sidewall 22 of the inner liner 20 is S1, and the minimum cross-sectional area of ​​the first flow channel 30 in the horizontal plane is S2, where 0.2*S2≤S1≤0.6*S2. Thus, by precisely controlling the cross-sectional area ratio of the channels in the recirculating air duct, high-speed circulation and efficient heat exchange of the cooking medium are achieved, thereby effectively improving heating uniformity. Ultimately, this enables the cooking device to heat food evenly and quickly, enhancing the user experience.

[0070] In some possible embodiments, the cooking device includes an air guide 40 covering the opening 21, and a first flow channel 30, the air guide 40, the opening 21, the second flow channel 50 and the first connecting hole 23 are sequentially connected to form a return flow air duct.

[0071] Specifically, the air guide 40 can be a conical air guide plate. The top of the air guide 40 has a second connecting port 41, and the bottom of the air guide 40 is covered by the opening 21; the first flow channel 30, the second connecting port 41, the opening 21, the second flow channel 50 and the first connecting hole 23 are connected in sequence to form a return flow air duct.

[0072] The air guide 40 guides the direction of the cooking medium, allowing it to flow from the center of the opening 21, avoiding edge eddies, facilitating the heating element 60 to concentrate the heating of the cooking medium, improving energy utilization efficiency, and also facilitating the blower 70 to concentrate the driving of the cooking medium to flow forward or backward along the return air duct.

[0073] The first flow channel 30, the air guide 40, the opening 21, the second flow channel 50, and the first connecting hole 23 are connected in sequence to form a recirculation air duct. The blower 70 drives the cooking medium to flow forward or backward along the recirculation air duct, so that the high-temperature cooking medium can wash the upper surface of the food from top to bottom and the lower surface of the food from bottom to top, avoiding the situation where the food at the bottom can only rely on the heat conduction of the bottom wall 24 of the inner pot 20 for heating.

[0074] When the cooking medium flows forward along the recirculation air duct, it flows from bottom to top along the first flow channel 30 and is finally guided by the air guide 40. It flows downward from the second connecting port 41 to the center area of ​​the opening 21. The cooking medium flows into the inner pot 20 and is cooked again in the second flow channel 50, which reduces the temperature difference between the center and the edge of the food and improves the heating uniformity.

[0075] Similarly, when the cooking medium flows in the reverse direction along the recirculation duct, it flows from bottom to top along the second flow channel 50, directly washing the lower surface of the food. After heating, the cooking medium is guided by the air guide 40, gathers in the center, and flows upward out of the second connecting port 41, forming a rotating hot flow. This enhances turbulent mixing and effectively increases the temperature in the central area of ​​the inner pot 20, reducing the temperature difference between the center and the edge of the food. This effectively improves the heating uniformity, ultimately enabling the cooking device to heat the food evenly and quickly, thus improving the user experience.

[0076] Optionally, the bottom cross-sectional shape of the air guide 40 should be adapted to the opening 21. Specifically, if the cross-section of the inner liner 20 is square, the air guide 40 can be a tetrahedral plate; if the cross-section of the inner liner 20 is circular, the air guide 40 can be a conical plate.

[0077] In some possible embodiments, see Figures 1 to 5 As shown, the air guide 40 is detachably connected to the inner liner 20. Specifically, the air guide 40 can be quickly attached to or detached from the opening of the inner liner 20 via a snap-fit ​​or magnetic interface, facilitating cleaning or replacement.

[0078] In some possible embodiments, see Figures 1 to 5 As shown, the heating element 60 is spiral or wavy, and the plane on which the heating element 60 is located intersects with the direction of the cooking medium flow.

[0079] Thus, the heating element 60 is hollowed out in a spiral or wave shape, allowing the cooking medium to pass smoothly through it. The air blower 70 then drives the cooking medium to flow forward or backward along the recirculating air duct, ultimately heating and cooking the food. The spiral or wave-shaped heating element 60 effectively extends the heat exchange area, improves heating efficiency, and thus enhances the energy efficiency of the cooking device.

[0080] The arrangement of the heating element 60 can be varied. It can be placed in one location or in multiple locations simultaneously, depending on the cooking needs.

[0081] For example, the heating element 60 may be disposed in the first flow channel 30. The first flow channel 30 is an annular flow channel, and the heating element 60 may be an annular heating wire, which is arranged in the first flow channel 30 to complete the heating of the cooking medium.

[0082] For example, the heating element 60 is disposed in the second flow channel 50. The second flow channel 50 is a circular flow channel, and the heating element 60 may be a spiral or bent to form a disc-shaped structure, which is horizontally mounted in the first flow channel 30 to complete the heating of the cooking medium.

[0083] For example, the heating element 60 is disposed in the air guide 40; the air guide 40 can guide the direction of the cooking medium so that the cooking medium flows from the center of the opening 21. By disposing of the heating element 60 in the air guide 40, the heating element 60 can concentrate on heating the cooking medium and improve energy utilization efficiency.

[0084] In some possible embodiments, see Figures 1 to 5 As shown, the blower 70 includes a blade 71 and a drive member (not shown); the drive member is configured to drive the blade 71 to rotate in the forward or reverse direction; when the blade 71 rotates in the forward direction, the cooking medium flows in the forward direction along the recirculation duct; when the blade 71 rotates in the reverse direction, the cooking medium flows in the reverse direction along the recirculation duct.

[0085] The driving component can be a motor or electric motor. The driving component drives the paddle 71 to rotate forward, causing the cooking medium to flow forward along the recirculation duct. Conversely, the driving component drives the paddle 71 to rotate in the opposite direction, causing the cooking medium to flow backward along the recirculation duct. This allows the high-temperature cooking medium to wash over the upper and lower surfaces of the food from top to bottom, preventing the bottom food from relying solely on heat conduction from the bottom wall 24 of the inner pot 20 for heating. This significantly improves the heat exchange efficiency between the upper and lower surfaces of the food and effectively reduces excessive heating temperature deviations. Ultimately, this allows the cooking device to heat the food evenly and quickly, improving the user experience.

[0086] For example, the blade 71 is disposed at the bottom of the air guide 40 facing the inner liner 20, and the heating element 60 is disposed below the blade 71.

[0087] Combination Figure 1 As shown by the solid arrow, when the cooking medium flows forward along the recirculation duct, it is driven downward by the paddle 71. First, it passes through the heating element 60 below. After being heated by the heating element 60, the cooking medium flows from top to bottom in the inner pot 20 along the second flow channel 50 and directly washes the upper surface of the food. After the upper surface of the food is heated, the cooking medium flows out of the inner pot 20 through the first connecting hole 23 and enters the first flow channel 30. The cooking medium flows from bottom to top along the first flow channel 30. The cooking medium is guided by the air guide 40 from the second connecting port 41 to the center area of ​​the opening 21. It is driven again by the paddle 71, repeating the above heating cycle process. This allows the cooking medium to continuously flow into the inner pot 20 and re-pile on the upper surface of the food in the second flow channel 50 for cooking. This effectively improves the situation of excessive heating temperature deviation and ultimately enables the cooking device to heat the food evenly and quickly, improving the user experience.

[0088] Similarly, when the cooking medium flows against the flow along the recirculation duct, its flow direction is the same as... Figure 1 The solid arrows indicate opposite directions. Specifically, the cooking medium, heated by the heating element 60, is driven upward by the paddle 71, guided by the air guide 40 to converge towards the center, and flows out from the second flow port 41. The cooking medium flows downward along the first flow channel 30 and flows into the inner pot 20 through the first connecting hole 23. In the inner pot 20, the cooking medium flows upward along the second flow channel 50, directly washing the lower surface of the food. After heating the lower surface of the food, the cooking medium is reheated by the heating element 60 and driven upward by the paddle 71, repeating the above heating cycle. This allows the cooking medium to continuously flow into the inner pot 20 through the first connecting hole 23 and re-cook the lower surface of the food in the second flow channel 50, effectively improving the situation of excessive heating temperature deviation. Ultimately, this allows the cooking device to heat the food evenly and quickly, improving the user experience.

[0089] In some possible embodiments, see Figures 1 to 5 As shown, the blower 70 includes a blade 71 and a controller (not shown); the controller is configured to drive the blade 71 to rotate in one direction; the blade 71 is a variable torque propeller; the blade 71 can change its own installation angle to drive the cooking medium to flow forward or backward along the recirculation air duct.

[0090] In this embodiment, the mounting angle of the blade 71 itself is defined as the angle between the plane of rotation of the blade 71 and the cross-section of the blade 71.

[0091] By changing the installation angle of the blade 71, the cooking medium can flow forward or backward along the recirculation duct. This allows the high-temperature cooking medium to wash the upper surface of the food from top to bottom and the lower surface of the food from bottom to top. This avoids the situation where the food at the bottom can only rely on the heat conduction of the bottom wall 24 of the inner pot 20 for heating, greatly improving the heat exchange efficiency of the upper and lower surfaces of the food and effectively improving the situation of excessive heating temperature deviation. Ultimately, this allows the cooking device to heat the food evenly and quickly, improving the user experience.

[0092] The specific flow process of the cooking medium is similar to that in the previous embodiment, and will not be described again here.

[0093] In some possible embodiments, see Figures 1 to 5 As shown, the housing assembly 10 includes a housing 14 and a cover 12. The cover 12 covers the housing 14 to form a receiving cavity 11. A through hole 13 is formed in the middle of the cover 12. The shaft of the drive unit passes through the through hole 13 and is fixedly connected to the blade 71.

[0094] Thus, the drive unit is located on the outside of the housing assembly 10, the paddle 71 is located inside the housing assembly 10, and a through hole 13 is formed in the middle of the cover 12; the shaft of the drive unit passes through the through hole 13 and is fixedly connected to the paddle 71. The drive unit drives the paddle 71 to rotate forward or backward, ultimately allowing the high-temperature cooking medium to wash the upper surface of the food from top to bottom and the lower surface of the food from bottom to top. This avoids the situation where the food at the bottom can only rely on heat conduction from the bottom wall 24 of the inner pot 20 for heating, greatly improving the heat exchange efficiency between the upper and lower surfaces of the food and effectively improving the situation of excessive heating temperature deviation. Ultimately, this allows the cooking device to heat the food evenly and quickly, improving the user experience.

[0095] In this embodiment, the cooking device is an air fryer. However, the cooking device can also be an oven, toaster, or steam oven, etc.

[0096] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0097] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the patent application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.

Claims

1. A cooking apparatus, characterized by, The cooking device includes: The housing assembly (10) has a receiving cavity (11); An inner liner (20) with an opening (21) at the top is disposed in a receiving cavity (11). The sidewall (22) of the inner liner (20) is spaced apart from the shell assembly (10) to form a first flow channel (30). The interior of the inner liner (20) forms a second flow channel (50). A first connecting hole (23) is formed on the sidewall (22). The first flow channel (30), the opening (21), the second flow channel (50) and the first connecting hole (23) are sequentially connected to form a return flow air duct. Heating element (60) is used to heat the cooking medium; And a blower (70) for driving the cooking medium to flow forward or backward along the return air duct.

2. The cooking apparatus according to claim 1, characterized in that, The cooking device includes a tray (80) which is horizontally placed inside the inner liner (20); and the horizontal height of the tray (80) is higher than the horizontal height of the first connecting hole (23); The return air duct passes through at least a portion of the tray (80).

3. The cooking apparatus according to claim 2, characterized in that, The hole axis (23a) of the first connecting hole (23) extends toward the inside of the inner liner (20) and is deflected away from the tray (80); The angle between the hole axis (23a) and the tray (80) is A, which satisfies: 0.5°≤A≤15°.

4. The cooking apparatus according to claim 1, characterized in that, The first connecting hole (23) has an eccentricity B between its hole axis (23a) and the central axis (20a) of the inner liner (20), satisfying 0mm < B ≤ 50mm.

5. The cooking apparatus according to claim 1, wherein There are multiple first connecting holes (23), and all the first connecting holes (23) are evenly distributed on the side wall (22) in the circumferential direction.

6. The cooking apparatus according to claim 1, wherein The cross-section of the inner liner (20) is square, circular or elliptical.

7. The cooking apparatus according to any one of claims 1 to 6, characterized in that, The cooking device includes an air guide (40) covering the opening (21), and the first flow channel (30), the air guide (40), the opening (21), the second flow channel (50) and the first connecting hole (23) are connected in sequence to form the return flow air duct.

8. The cooking apparatus according to claim 7, characterized in that, The air guide (40) is a conical air guide plate. The top of the air guide (40) has a second connecting port (41), and the bottom of the air guide (40) covers the opening (21). The first flow channel (30), the second connecting port (41), the opening (21), the second flow channel (50), and the first connecting hole (23) are connected in sequence to form the return flow air duct.

9. The cooking apparatus according to claim 7, wherein The air guide (40) is detachably connected to the inner liner (20).

10. The cooking apparatus according to any one of claims 1 to 6, characterized in that, The heating element (60) is spiral or wavy, and the plane on which the heating element (60) is located intersects with the direction of the flow of the cooking medium.

11. The cooking apparatus according to claim 7, wherein The heating element (60) is disposed in the first flow channel (30); and / or, The heating element (60) is disposed in the air guide (40); and / or, The heating element (60) is disposed in the second flow channel (50).

12. The cooking apparatus according to any one of claims 1 to 6, characterized in that, The blower (70) includes blades (71) and a drive component; The drive unit is configured to drive the blade (71) to rotate in the forward or reverse direction; When the blade (71) rotates in the forward direction, the cooking medium flows in the forward direction along the return air duct; When the blade (71) rotates in the opposite direction, the cooking medium flows in the opposite direction along the return air duct.

13. The cooking apparatus according to any one of claims 1 to 6, characterized in that, The blower (70) includes blades (71) and a controller; The controller is configured to drive the blade (71) to rotate in one direction; The blade (71) is a variable pitch propeller; the blade (71) can change its own installation angle to drive the cooking medium to flow forward or backward along the return air duct.

14. The cooking apparatus of claim 12, wherein, The housing assembly (10) includes a housing (14) and a cover (12), the cover (12) covering the housing (14) to form the receiving cavity (11), and a through hole (13) is formed in the middle of the cover (12). The shaft of the drive unit passes through the through hole (13) and is fixedly connected to the blade (71).

15. The cooking apparatus according to any one of claims 1 to 6, characterized in that, The cooking device is an air fryer.

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