Cooking equipment

Abstract

The utility model discloses cooking equipment. The cooking equipment comprises a pot body, a first heating pipe, a second heating pipe and a fan. The pot body is provided with a cooking inner cavity, and the first heating pipe is arranged at the top of the pot body. The second heating pipe is arranged at the bottom of the pot body, the first heating pipe and the second heating pipe are both used for generating heat when powered on so as to heat air and the pot body, and the draught fan is used for driving hot air flow to circulate in the cooking inner cavity. Wherein the second heating tube forms an annular structure with at least two circles. On one hand, the heat generated by the second heating pipe can be more uniformly transferred to the bottom of the pot body, so that the temperatures of different areas at the bottom of the pot body are more uniform. And on the other hand, compared with a single-circle heating tube, the annular structure with at least two circles is formed, so that the wire length of the second heating tube is longer under the same wire diameter and plane outer diameter, and the power of the second heating tube can be improved.

Description

Technical Field

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

[0002] Cooking appliances typically have heating elements that generate heat to cook food when powered on. For example, air fryers contain heating elements. When operating, the heating elements heat the air and the fryer body, and a fan blows the hot air into the fryer to heat the food. This hot air circulates within the enclosed space, using the food's own oils to fry the food, dehydrating it and resulting in a golden-brown, crispy surface – achieving the desired frying effect. The heating element located at the bottom of the fryer body is usually designed as a single-ring structure, either circular or polygonal.

[0003] However, when a single-ring heating element is used in an air fryer with a large bottom area, uneven temperature distribution at the bottom can easily occur, resulting in insufficient dehydration of the food's lower surface. For example, please refer to... Figure 1 , Figure 1 The temperature of area B on the bottom of the middle pot 1, which is closer to the heating element 2, is higher than that of areas A and C, which are farther away from the heating element 2. Furthermore, the heating element 2, which has a single-ring structure, has a limited length. In the design of heating element power, the longer the wire length, the higher the maximum allowable power. This limits the maximum power of the single-ring structure heating element 2 under the same wire diameter and outer diameter. Utility Model Content

[0004] The main purpose of this invention is to provide a cooking device with a more uniform bottom temperature and a higher heating element power.

[0005] In a first aspect, one embodiment provides a cooking apparatus, comprising:

[0006] The pot body has a cooking cavity;

[0007] The first heating element is disposed at the top of the pot body;

[0008] The second heating element is located at the bottom of the pot body. Both the first heating element and the second heating element are used to generate heat when electricity is applied to heat the air and the pot body.

[0009] And a fan, which drives the hot airflow to circulate within the cooking cavity;

[0010] The second heating element forms at least two ring-shaped structures.

[0011] In one embodiment, at least two ring structures are arranged sequentially along the direction from the center to the periphery of the second heating tube.

[0012] In one embodiment, the second heating element includes a single tube body, a portion of which forms the annular structure on the periphery, and another portion of which is bent inward to form the annular structure on the inside.

[0013] In one embodiment, the second heating element has a first end and a second end, and a single tube body extends from the first end to the second end; the second heating element has a first side and a second side disposed opposite to each other, with the first end and the second end both located on the first side; the annular structure includes a first annular structure and a second annular structure, the first annular structure being located at the outermost periphery of the tube body, and the first annular structure being bent inward from the middle of the second side to form the second annular structure.

[0014] In one embodiment, the annular structure further includes a third annular structure, wherein the second annular structure is bent inward from the middle on one side toward the first end and the second end to form the third annular structure.

[0015] In one embodiment, the second heating element includes at least two tubes, each tube forming at least one annular structure, and the annular structures formed by the at least two tubes are sequentially arranged along a direction from the center to the periphery of the second heating element.

[0016] In one embodiment, the radial dimension of the outermost annular structure in the second heating element is not less than the radial dimension of the first heating element.

[0017] In one embodiment, the annular structure is configured as two rings, namely a first annular structure and a second annular structure, and the second annular structure is located inside the first annular structure; it also includes a food carrier for carrying food in the cooking cavity, wherein the ratio of the radial dimension of the first annular structure to the radial dimension of the bottom of the food carrier is not less than 1:2.

[0018] In one embodiment, the annular structure is configured as two rings, namely a first annular structure and a second annular structure, and the second annular structure is located inside the first annular structure; it also includes a food carrier for carrying food in the cooking cavity, wherein the ratio of the radial dimension of the second annular structure to the radial dimension of the bottom of the food carrier is not less than 3:7.

[0019] In a second aspect, one embodiment provides a cooking apparatus, comprising:

[0020] The pot body has a cooking cavity;

[0021] The second heating element is located at the bottom of the pot body and is used to generate heat when electricity is applied to heat the air and the pot body.

[0022] And a fan, which drives the hot airflow to circulate within the cooking cavity;

[0023] The second heating element forms at least two ring-shaped structures.

[0024] According to the cooking device of the above embodiment, the cooking device includes a pot body, a first heating element, a second heating element, and a fan. The pot body has a cooking cavity, and the first heating element is disposed at the top of the pot body. The second heating element is disposed at the bottom of the pot body. Both the first and second heating elements are used to generate heat when energized to heat the air and the pot body. The fan is used to drive the hot airflow to circulate within the cooking cavity. The second heating element forms at least two annular rings. On the one hand, because the second heating element forms at least two annular rings, when the second heating element is projected onto the bottom of the pot body, the maximum gap within this projection is shorter than that of a conventional single-ring heating element. This allows the heat generated by the second heating element to be more evenly distributed to the bottom of the pot body, resulting in a more uniform temperature distribution across different areas of the bottom of the pot body. On the other hand, compared to a single-ring heating element, forming at least two annular rings results in a longer linear length for the second heating element with the same wire diameter and outer diameter, which is beneficial for increasing the power of the second heating element. In addition, the first heating element and the second heating element generate heat from the top and bottom of the pot body respectively, which helps to improve the heating efficiency of the cooking equipment and reduce the temperature difference between the top and bottom of the pot body. Attached Figure Description

[0025] Figure 1 This is a schematic diagram of the structure of the pot bottom and heating element in the prior art;

[0026] Figure 2 This is a simplified structural diagram of a cooking device in one embodiment of this application;

[0027] Figure 3 This is a schematic diagram of the structure of a cooking device in one embodiment of this application;

[0028] Figure 4 This is a cross-sectional view of a cooking device in one embodiment of this application;

[0029] Figure 5 This is a schematic diagram of the structure of the pot body and the second heating element in one embodiment of this application;

[0030] Figure 6 This is a schematic diagram of the structure of the second heating element in one embodiment of this application;

[0031] Figure 7This is a schematic diagram of the structure of the second heating element in the second embodiment of this application;

[0032] Figure 8 This is a schematic diagram of the structure of the second heating element in the third embodiment of this application;

[0033] Figure 9 This is a schematic diagram of the structure of the second heating element in the fourth embodiment of this application;

[0034] Figure 10 This is a schematic diagram of the structure of the second heating element in the fifth embodiment of this application;

[0035] Figure 11 This is a schematic diagram of the structure of the second heating element in the sixth embodiment of this application;

[0036] Figure 12 This is a schematic diagram of the structure of the pot body, the first heating element, and the second heating element in one embodiment of this application;

[0037] Reference numerals: 1. Bottom of pot; 2. Heating element; 100. Pot body; 110. Cooking cavity; 200. First heating element; 300. Second heating element; 310. Annular structure; 311. First annular structure; 312. Second annular structure; 313. Third annular structure; 320. Tube body; 330. First end; 340. Second end; 350. First side; 360. Second side; 400. Fan; 500. Food carrier. Detailed Implementation

[0038] The present invention will now be described in further detail with reference to the accompanying drawings and specific embodiments. Similar elements in different embodiments are referred to by related similar element reference numerals. In the following embodiments, many details are described to facilitate a better understanding of the present application. However, those skilled in the art will readily recognize that some features may be omitted in different situations, or may be replaced by other elements, materials, or methods. In some cases, certain operations related to the present application are not shown or described in the specification. This is to avoid obscuring the core parts of the present application with excessive description. For those skilled in the art, detailed description of these related operations is not necessary; they can fully understand the related operations based on the description in the specification and general technical knowledge in the art.

[0039] Furthermore, the features, operations, or characteristics described in the specification can be combined in any suitable manner to form various embodiments. At the same time, the steps or actions in the method description can be rearranged or adjusted in a manner obvious to those skilled in the art. Therefore, the various orders in the specification and drawings are only for the clear description of a particular embodiment and do not imply a necessary order, unless otherwise stated that a particular order must be followed.

[0040] The serial numbers assigned to components in this document, such as "first" and "second," are used only to distinguish the described objects and have no sequential or technical meaning. The terms "connection" and "linkage" used in this application, unless otherwise specified, include both direct and indirect connections (linkages).

[0041] This embodiment provides a cooking device.

[0042] Please refer to Figure 2-11 The cooking device includes a pot body 100, a first heating element 200, a second heating element 300, a fan 400, and a food carrier 500.

[0043] Please refer to Figure 2-5 The pot body 100 has a cooking cavity 110, and a first heating element 200 is disposed at the top of the pot body 100. A second heating element 300 is disposed at the bottom of the pot body 100. Both the first heating element 200 and the second heating element 300 are used to generate heat when electricity is applied to heat the air and the pot body 100. A fan 400 is used to drive the hot airflow to circulate within the cooking cavity 110. The second heating element 300 forms at least two annular structures 310. A food carrier 500 is disposed in the pot body 100, and the first heating element 200 and the second heating element 300 are respectively disposed on both sides of the food carrier 500 to heat the food from different directions.

[0044] Combination Figure 1 On the one hand, because the second heating element 300 forms at least two ring structures 310, when the second heating element 300 forms a positive projection on the bottom of the food carrier 500, the maximum gap within this projection is shorter than that of the conventional single-ring heating element 2. This allows the heat generated by the second heating element 300 to be transferred more evenly to the bottom of the food carrier 500, resulting in a more uniform temperature distribution across different areas of the bottom of the food carrier 500. On the other hand, compared to a single-ring heating element 2, forming at least two ring structures 310 results in a longer linear length for the second heating element 300 with the same wire diameter and outer diameter, which is beneficial for increasing the power of the second heating element 300.

[0045] For details, please refer to Figure 1 In the traditional single-coil heating element 2 scheme, "the point where the bottom of the food support 500 is furthest from the orthographic projection" is... Figure 1 Point A1 in the diagram represents the distance between the point furthest from the bottom of the food carrier 500 and the projection itself. Figure 1 Line segments A1-A2 in the diagram. Please refer to... Figure 5 and 6 In this embodiment, the point where the bottom of the food carrier 500 is furthest from the orthographic projection can be considered as... Figure 6 Point B1 in the diagram, "the distance between the point furthest from the bottom of the food carrier 500 and the projection itself" can be considered as... Figure 6 Line segment B1-B2 in the diagram. Please refer to [the diagram / reference]. Figure 1 , 5 In equations 6 and 7, when the outer diameter of the heating element 2 and the second heating element 300 are the same, the length of line segment B1-B2 is less than the length of line segment A1-A2. That is, in this embodiment, the distance difference between different areas of the bottom of the food carrier 500 and the second heating element 300 is smaller, thus allowing the heat generated by the second heating element 300 to be transferred more evenly to the bottom of the food carrier 500, resulting in a more uniform temperature across different areas of the bottom of the food carrier 500. Furthermore, by generating heat from the top and bottom of the pot body 100 respectively through the first heating element 200 and the second heating element 300, the heating efficiency of the cooking equipment is improved, and the temperature difference between the top and bottom of the pot body 100 is reduced. This also facilitates rapid heating of both sides of the food carried on the food carrier 500, removing moisture and achieving rapid caramelization and crisping of the food.

[0046] It should be noted that the outer diameter of the second heating element 300 can be understood as the diameter of the outermost annular structure 310 of the second heating element 300. The linear length of the second heating element 300 can be understood as the sum of the circumferences of all its annular structures 310 and the linear lengths of the transition portions between all annular structures 310. Specifically, Figure 7 The outer diameter of the second heating element 300 in the middle can be regarded as Figure 7 Line segment R1 in the middle, Figure 7 The wire length of the second heating element 300 can be considered as Figure 7 The sum of the circumferences of the first annular structure 311, the second annular structure 312, and the third annular structure 313, and the linear length of the transition portion between them. The linear diameter of the second heating element 300 can be understood as the diameter of its cross-section. More uniform temperature in different areas of the bottom of the pot body 100 or the food support 500 can be understood as a smaller temperature difference between different areas of the bottom of the pot body 100 or the food support 500.

[0047] Please refer to Figure 5-11 In one embodiment, at least two annular structures 310 are arranged sequentially from the center to the periphery of the second heating tube 300.

[0048] This causes the outer ring structure 310 of the second heating tube 300 to surround the inner ring structure 310, that is, the tube body 320 of the second heating tube 300 is more evenly distributed in the inner and outer spaces, so that the heat generated by the second heating tube 300 can be more evenly transferred to the bottom of the pot body 100, thereby making the temperature of different areas of the bottom of the pot body 100 more uniform.

[0049] For details, please refer to Figure 5 , 6 In embodiments 8 and 10, the second heating element 300 forms a two-ring structure 310. Please refer to... Figure 7 , 9 In other embodiments, the second heating element 300 may also be an annular structure 310 forming three or more turns. The annular structure 310 is configured as a circular ring or a polygonal structure; for example, please refer to... Figure 8 and 9 A polygonal structure can be a quadrilateral, or it can be a pentagon, hexagon, or other suitable shape.

[0050] Please refer to Figure 5-9 In one embodiment, the second heating element 300 includes a single tube body 320, a portion of which forms an outer annular structure 310, and another portion of which is bent inward to form an inner annular structure 310.

[0051] By bending a single tube 320 to form at least two ring structures 310, the power circuit of the single tube 320 is simpler, thereby reducing the difficulty of wiring operations and the failure rate of the power circuit. Furthermore, the processing cost, quality control, and installation cost of the single tube 320 are lower. Of course, in other embodiments, the second heating element 300 may also include two or more tubes 320.

[0052] Please refer to Figure 5-9 In one embodiment, the second heating element 300 has a first end 330 and a second end 340, and a single tube body 320 extends from the first end 330 to the second end 340. The second heating element 300 has a first side 350 and a second side 360 ​​disposed opposite to each other, with both the first end 330 and the second end 340 located on the first side 350. The annular structure 310 includes a first annular structure 311 and a second annular structure 312, with the first annular structure 311 located at the outermost periphery of the tube body 320, and the first annular structure 311 bending inward from the middle of the second side 360 ​​to form the second annular structure 312.

[0053] On the one hand, both the first end 330 and the second end 340 are located on the first side 350, which facilitates the installation of the first side 350 of the second heating element 300 inside the pot body 100 and also facilitates the wiring of the circuit on the first side 350 of the second heating element 300. On the other hand, the first annular structure 311 bends inward from the middle of the second side 360 ​​to form the second annular structure 312, making the first annular structure 311 and the second annular structure 312 an integral structure, which helps to reduce the processing cost, quality control and installation cost of the second heating element 300.

[0054] Please refer to Figure 7 and 9 In one embodiment, the annular structure 310 further includes a third annular structure 313, wherein the second annular structure 312 bends inward from the middle toward the side facing the first end 330 and the second end 340 to form the third annular structure 313.

[0055] On the one hand, the first annular structure 311, the second annular structure 312, and the third annular structure 313 are nested sequentially from the periphery to the center. On the other hand, the first annular structure 311, the second annular structure 312, and the third annular structure 313 form an integrated structure, which helps to reduce the processing cost, quality control, and installation cost of the second heating element 300. Of course, in other embodiments, the second heating element 300 may also include a greater number of annular structures 310; for example, the second tube body 320 may also include a fourth annular structure.

[0056] Please refer to Figure 10 and 11 In one embodiment, the second heating tube 300 includes at least two tube bodies 320, each tube body 320 forming at least one annular structure 310, and the annular structures 310 formed by the at least two tube bodies 320 are nested sequentially along the direction from the center to the periphery of the second heating tube 300.

[0057] This achieves the goal of forming a second heating element 300 by combining multiple tubes 320. For example, please refer to [reference needed]. Figure 10 The second heating element 300 may include two tube bodies 320, each tube body 320 forming an annular structure 310, and the two annular structures 310 are nested sequentially from the outer periphery to the center. Similarly, please refer to... Figure 11The second heating element 300 may also include three tube bodies 320, which form three annular structures 310 in a one-to-one correspondence, and the three annular structures 310 are nested sequentially from the periphery to the center. Of course, in the at least two tube bodies 320 included in the second heating element 300, the annular structure 310 formed by a single tube body 320 is not limited to one. For example, two annular structures 310 can be formed by a single tube body 320, and then nested together with the annular structure 310 formed by another tube body 320.

[0058] Please refer to Figure 1-5 In one embodiment, the radial dimension of the outermost annular structure 310 in the second heating tube 300 is not less than the radial dimension of the first heating tube 200.

[0059] The radial dimension of the largest annular structure 310 in the second heating element 300 is not less than the radial dimension of the first heating element 200. This is suitable for the allocation of installation space at the top and bottom of the pot body 100, as well as the distance between the first heating element 200, the second heating element 300, and the food inside the pot body 100. In other words, by rationally designing the radial dimensions of the first heating element 200 and the second heating element 300, it is beneficial to achieve efficient utilization of the installation space within the cooking equipment and improve the cooking effect of the equipment on food.

[0060] It should be noted that the "radial dimension" of the ring structure 310 can be understood as the length of the line connecting the two farthest points in the figure formed by the ring structure 310 in the plane. For example, when the ring structure 310 is a circular ring, its radial dimension is the diameter of the ring. When the circular ring structure is a polygon, its radial dimension is the length of the longest diagonal of the polygon.

[0061] Please refer to Figure 5 , 6 In one embodiment, the annular structure 310 is configured as two rings, namely a first annular structure 311 and a second annular structure 312, and the second annular structure 312 is located inside the first annular structure 311.

[0062] The first annular structure 311 and the second annular structure 312 are nested sequentially from the periphery to the center. Specifically, the first annular structure 311 and the second annular structure 312 can be an integral structure, or they can be formed separately by two tubes 320. Please refer to [the relevant documentation / reference]. Figure 7 , 9 In other embodiments, the annular structure 310 may also be configured with three or other suitable number of turns.

[0063] Please refer to Figure 1-5In one embodiment, the cooking device further includes a food carrier 500 for carrying food within the cooking cavity 110. The ratio of the radial dimension of the first annular structure 311 to the radial dimension of the bottom of the food carrier 500 is not less than 1:2. The ratio of the radial dimension of the second annular structure 312 to the radial dimension of the bottom of the food carrier 500 is not less than 3:7. Preferably, the ratio of the radial dimension of the first annular structure 311 to the radial dimension of the bottom of the food carrier 500 is not less than 3:4, and the ratio of the radial dimension of the second annular structure 312 to the radial dimension of the bottom of the food carrier 500 is not less than 3:7.

[0064] On the one hand, when using the cooking equipment, users can use the food carrier 500 to hold and retrieve food from the equipment, making it convenient for customers. On the other hand, by rationally designing the radial dimensions of the first annular structure 311, the second annular structure 312, and the radial dimension of the bottom of the food carrier 500, the heat emitted by the second heating element 300 can be transferred more efficiently and evenly to different areas of the bottom of the food carrier 500, thereby improving the cooking effect of the cooking equipment on the food inside the food carrier 500. Specifically, the food carrier can be a frying basket, a barbecue grill, or other structures capable of holding food. Of course, in other embodiments, the cooking equipment may not include the food carrier 500, and the food may be placed directly into the pot body 100.

[0065] It is understandable that the cooking equipment may also exclude the first heating element 200.

[0066] For example, please refer to Figure 2-11 This embodiment also provides a cooking device, which includes a pot body 100, a second heating element 300, and a fan 400.

[0067] The pot body 100 has a cooking cavity 110, and a first heating element 200 is disposed at the top of the pot body 100. A second heating element 300 is disposed at the bottom of the pot body 100. Both the second heating elements 300 are used to generate heat when electricity is applied to heat the air and the pot body 100. A fan 400 is used to drive the hot airflow to circulate within the cooking cavity 110. The second heating elements 300 form at least two annular structures 310.

[0068] Combination Figure 1On the one hand, because the second heating element 300 forms at least two ring structures 310, when the second heating element 300 forms a positive projection on the bottom of the pot body 100, the distance between the point furthest from the projection on the bottom of the pot body 100 and the projection is shorter than that of the traditional single-ring heating element 2. This allows the heat generated by the second heating element 300 to be transferred more evenly to the bottom of the pot body 100, resulting in a more uniform temperature in different areas of the bottom of the pot body 100. On the other hand, compared with a single-ring heating element 2, forming at least two ring structures 310 results in a longer linear length for the second heating element 300 with the same wire diameter and outer diameter, which is beneficial for increasing the power of the second heating element 300.

[0069] The above-described specific examples are for illustrative purposes only and are not intended to limit the scope of this invention. Those skilled in the art can make various simple deductions, modifications, or substitutions based on the concept of this invention.

Claims

1. A cooking apparatus, characterized by, include: The pot body has a cooking cavity; The first heating element is disposed on the top of the pot body; The second heating element is located at the bottom of the pot body. Both the first heating element and the second heating element are used to generate heat when electricity is applied to heat the air and the pot body. And a fan, which drives the hot airflow to circulate within the cooking cavity; The second heating element forms at least two ring-shaped structures; At least two ring structures are arranged sequentially from the center to the periphery of the second heating element; The second heating element includes a single tube body, a portion of which forms the annular structure on the periphery, and another portion of which is bent inward to form the annular structure on the inside.

2. The cooking apparatus of claim 1, wherein, The second heating element has a first end and a second end, and a single tube body extends from the first end to the second end; the second heating element has a first side and a second side disposed opposite to each other, and the first end and the second end are both located on the first side; the annular structure includes a first annular structure and a second annular structure, the first annular structure is located at the outermost periphery of the tube body, and the first annular structure bends inward from the middle of the second side to form the second annular structure.

3. The cooking apparatus of claim 2, wherein, The ring structure further includes a third ring structure, wherein the second ring structure bends inward from the middle on one side toward the first end and the second end to form the third ring structure.

4. The cooking apparatus of claim 1, wherein, The second heating element includes at least two tubes, each tube forming at least one annular structure, and the annular structures formed by the at least two tubes are sequentially arranged along the direction from the center to the periphery of the second heating element.

5. The cooking apparatus of claim 1, wherein, The radial dimension of the outermost annular structure in the second heating element is not less than the radial dimension of the first heating element.

6. The cooking apparatus of claim 1, wherein, The annular structure is configured as two rings, namely a first annular structure and a second annular structure, with the second annular structure located inside the first annular structure. It also includes a food carrier, which is used to carry food in the cooking cavity. The ratio of the radial dimension of the first annular structure to the radial dimension of the bottom of the food carrier is not less than 1:

2.

7. The cooking apparatus of claim 1, wherein, The annular structure is configured as two rings, which are a first annular structure and a second annular structure, respectively, with the second annular structure located inside the first annular structure; it also includes a food carrier, which is used to carry food in the cooking cavity, and the ratio of the radial dimension of the second annular structure to the radial dimension of the bottom of the food carrier is not less than 3:

7.

8. A cooking apparatus, characterized by, include: The pot body has a cooking cavity; The second heating element is located at the bottom of the pot body and is used to generate heat when electricity is applied to heat the air and the pot body. And a fan, which drives the hot airflow to circulate within the cooking cavity; The second heating element forms at least two ring-shaped structures; At least two ring structures are arranged sequentially from the center to the periphery of the second heating element; The second heat-generating tube comprises a single tube body, a portion of the single tube body forms the annular structure located at the periphery, and another portion of the single tube body is bent inward to form the annular structure located at the interior.

Images