Cooking equipment

Abstract

The utility model relates to cooking equipment, and the cooking equipment comprises an inner container which is provided with a left side wall, a right side wall and a cooking cavity; a left air return cavity is defined by the left housing and the outer side of the left side wall; a right air return cavity is defined by the right housing and the outer side of the right side wall; the heating unit is arranged in the inner container; the baking tray is connected to the inner container, the part, located above the baking tray, of the cooking cavity is an upper space, and the part, located below the baking tray, of the cooking cavity is a lower space; the first air heater is arranged on the left side wall and used for blowing air in the upper space to the left air return cavity; the second air heater is arranged on the left side wall and used for blowing air in the left air return cavity to the lower space; the third air heater is arranged on the right side wall and used for blowing air in the lower space to the right air return cavity; the fourth air heater is arranged on the right side wall and used for blowing air in the right air return cavity to the upper space. The cooking equipment facilitates uniform heating of food on the baking tray, and the baking effect is good.

Description

Technical Field

[0001] This application relates to the field of cooking equipment technology, and in particular to cooking equipment. Background Technology

[0002] In cooking appliances with baking functions (such as ovens, steam ovens, combination steam ovens, and combination microwave-steam-oven appliances), the heating element and the hot air blower are the two core components. The heating element is the heat source of the cooking appliance, responsible for converting electrical energy into heat energy. It typically includes one or more heating elements, and the cooking appliance uses the heat generated by the heating element to bake food. The hot air blower quickly from near the heating element onto the food, breaking up the unevenness of natural convection and preventing localized overheating or uneven cooking. Because the hot air blower helps improve the flow of hot air, heat can be transferred to the food surface more quickly, thus shortening baking time and improving baking efficiency.

[0003] In traditional cooking equipment with a baking function, the air above the baking pan cannot flow well to the bottom of the pan, and the air below the baking pan cannot flow well to the top of the pan. This is not conducive to the even heating of the food on the baking pan and is not conducive to improving the baking effect of the cooking equipment. Utility Model Content

[0004] Therefore, it is necessary to provide a cooking device to address the above problems.

[0005] To address the above problems, this application provides the following technical solution:

[0006] A cooking device comprising:

[0007] The inner pot has a left side wall, a right side wall, and a cooking cavity;

[0008] The left cover, together with the outer side of the left side wall, encloses the left return air cavity;

[0009] The right cover, together with the outer side of the right side wall, encloses the right return air cavity;

[0010] A heating unit is located in the inner liner;

[0011] A baking pan is connected to the inner liner. The portion of the cooking cavity located on the baking pan is the upper space, and the portion of the cooking cavity located below the baking pan is the lower space.

[0012] A first hot air blower is located on the left side wall and is used to blow the gas in the upper space to the left return air cavity;

[0013] A second hot air blower is located on the left side wall and is used to blow the gas in the left return air chamber to the lower space;

[0014] A third hot air blower, located on the right side wall, is used to blow gas from the lower space to the right return air chamber; and

[0015] The fourth hot air blower is located on the right side wall and is used to blow the gas in the right return air chamber to the upper space.

[0016] This cooking equipment has at least the following beneficial effects:

[0017] Because the first hot air blower blows the gas in the upper space to the left return air chamber, the second hot air blower blows the gas in the left return air chamber to the lower space, the third hot air blower blows the gas in the lower space to the right return air chamber, and the fourth hot air blower blows the gas in the right return air chamber to the upper space, the hot air flow in the cooking cavity circulates between the upper space, the left return air chamber, the lower space, and the right return air chamber. This allows the air above the baking pan to flow well to the bottom of the baking pan, and the air below the baking pan to flow well to the top of the baking pan. This is beneficial for the food on the baking pan to be heated evenly, and it helps to improve the baking effect of the cooking equipment.

[0018] In one embodiment, the left return air cavity is semi-cylindrical, and the curved portion of the wall of the left return air cavity bends toward the inner liner.

[0019] This design helps reduce the resistance encountered by air as it passes through the left return air cavity, and facilitates the smooth flow of air from the upper space to the lower space through the left return air cavity.

[0020] In one embodiment, the right return air cavity is semi-cylindrical, and the curved portion of the right return air cavity wall bends toward the inner liner.

[0021] This design helps reduce the resistance encountered by air as it passes through the right return air cavity, and facilitates the smooth flow of air from the lower space to the upper space.

[0022] In one embodiment, the air inlet side of the first hot air blower and the air outlet side of the fourth hot air blower are positioned opposite each other.

[0023] This design allows air to pass through the upper space quickly.

[0024] In one embodiment, the air outlet side of the second hot air blower and the air inlet side of the third hot air blower are arranged facing each other.

[0025] This design allows air to pass through the lower space quickly.

[0026] In one embodiment, the heating unit includes a first heating tube, a second heating tube, a third heating tube, and a fourth heating tube. The first heating tube is positioned directly opposite the air inlet side of the first hot air blower, the second heating tube is positioned directly opposite the air outlet side of the second hot air blower, the third heating tube is positioned directly opposite the air inlet side of the third hot air blower, and the fourth heating tube is positioned directly opposite the air outlet side of the fourth hot air blower.

[0027] With this setup, the cooking equipment has multiple heat sources that are evenly distributed, which helps to heat the food evenly and improves the baking effect of the cooking equipment.

[0028] In one embodiment, there are multiple first hot air blowers, second hot air blowers, third hot air blowers, fourth hot air blowers, first heating tubes, second heating tubes, third heating tubes, and fourth heating tubes, and each of the first hot air blower, second hot air blower, third hot air blower, fourth hot air blower, first heating tube, second heating tube, third heating tube, and fourth heating tube is arranged in a one-to-one correspondence.

[0029] This configuration helps to improve the overall heating power of the cooking equipment, facilitates rapid air circulation between the upper space, left return air chamber, lower space, and right return air chamber, and improves the baking efficiency of the cooking equipment.

[0030] In one embodiment, each of the first hot air blowers, each of the fourth hot air blowers, each of the first heating tubes and each of the fourth heating tubes are located at the same height, and each of the second hot air blowers, each of the third hot air blowers, each of the second heating tubes and each of the third heating tubes are located at the same height.

[0031] This setup helps food to heat evenly and improves the baking effect of cooking equipment.

[0032] In one embodiment, the cooking device further includes a left air guide plate and a right air guide plate, both disposed on the inner liner. The left air guide plate is directly opposite the inner side of the left side wall, and the right air guide plate is directly opposite the inner side of the right side wall. The first hot air blower, the second hot air blower, the first heating pipe, and the second heating pipe are all located between the left air guide plate and the left cover. The third hot air blower, the fourth hot air blower, the third heating pipe, and the fourth heating pipe are all located between the right air guide plate and the right cover. The baking tray overlaps the left air guide plate and the right air guide plate. Multiple ventilation holes are evenly provided on both the left air guide plate and the right air guide plate.

[0033] This design has two advantages. First, it allows for a more even distribution of hot airflow in both the upper and lower spaces, ensuring uniform heating of the food and improving the baking performance of the cooking equipment. Second, it facilitates the placement and removal of the baking tray.

[0034] In one embodiment, the left air guide plate is recessed towards the left cover to form a left overlap, and the right air guide plate is recessed towards the right cover to form a right overlap. The left overlap and the right overlap are arranged opposite each other, and the baking tray overlaps the left overlap and the right overlap.

[0035] This setup helps the baking tray to be stably attached to the left and right air guides. Attached Figure Description

[0036] Figure 1 This is a perspective view of a cooking apparatus according to an embodiment of this application;

[0037] Figure 2 for Figure 1 Right view of the cooking equipment shown;

[0038] Figure 3 for Figure 2 A cross-sectional view of the cooking equipment shown at section AA;

[0039] Figure 4 for Figure 1 A 3D view of the cooking equipment after the baking pan has been removed;

[0040] Figure 5 for Figure 4 A three-dimensional schematic diagram of the middle section structure;

[0041] Figure 6 for Figure 5 A three-dimensional schematic diagram of the middle section structure;

[0042] Figure 7 for Figure 5 A three-dimensional schematic diagram of the middle section structure;

[0043] Figure 8 for Figure 4 A three-dimensional schematic diagram of the left-center air guide plate.

[0044] Figure label:

[0045] 1. Inner liner; 11. Left side wall; 12. Right side wall; 13. Cooking cavity; 131. Upper space; 132. Lower space; 2. Left cover; 3. Right cover; 4. Left return air cavity; 5. Right return air cavity; 6. Heating unit; 61. First heating tube; 62. Second heating tube; 63. Third heating tube; 64. Fourth heating tube; 7. Baking tray; 8. Left air guide plate; 81. Left overlapping part; 9. Right air guide plate; 91. Right overlapping part; 10. Vent; 101. First hot air blower; 102. Second hot air blower; 103. Third hot air blower; 104. Fourth hot air blower. Detailed Implementation

[0046] To make the above-mentioned objectives, features, and advantages of this application more apparent and understandable, the specific embodiments of this application are described in detail below with reference to the accompanying drawings. Many specific details are set forth in the following description to provide a thorough understanding of this application. However, this application can be implemented in many other ways different from those described herein, and those skilled in the art can make similar modifications without departing from the spirit of this application. Therefore, this application is not limited to the specific embodiments disclosed below.

[0047] In the description of this application, it should be understood that 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., indicating the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, are only for the convenience of describing 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, and therefore should not be construed as a limitation of this application.

[0048] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this application, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0049] In this application, unless otherwise expressly specified and limited, the terms "installation," "connection," "joining," and "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, unless otherwise expressly limited. Those skilled in the art can understand the specific meaning of the above terms in this application according to the specific circumstances.

[0050] In this application, unless otherwise expressly specified and limited, "above" or "below" the second feature can mean that the first feature is in direct contact with the second feature, or that the first feature is in indirect contact with the second feature through an intermediate medium. Furthermore, "above," "over," and "on top" of the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply indicates that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply indicates that the first feature is at a lower horizontal level than the second feature.

[0051] It should be noted that when 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. When 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. The terms "vertical," "horizontal," "upper," "lower," "left," "right," and similar expressions used herein are for illustrative purposes only and do not represent the only possible implementation.

[0052] See Figures 1 to 7This application provides a cooking device, which includes an inner liner 1, a left cover 2, a right cover, a heating unit 6, a baking tray 7, a first hot air blower 101, a second hot air blower 102, a third hot air blower 103, and a fourth hot air blower 104. The inner liner 1 has a left side wall 11, a right side wall 12, and a cooking cavity 13, wherein the cooking cavity 13 is formed by the inner wall of the inner liner 1, and food is placed inside the cooking cavity 13 for baking. The left cover 2 and the outer side of the left side wall 11 together form a left return air cavity 4, and the right cover 2 and the outer side of the right side wall 12 together form a right return air cavity 5. The heating unit 6 is disposed in the inner liner 1 and serves as the heat source for the cooking device. The baking tray 7 is connected to the inner liner 1; the portion of the cooking cavity 13 located above the baking tray 7 is the upper space 131, and the portion of the cooking cavity 13 located below the baking tray 7 is the lower space 132. The first hot air blower 101 is disposed on the left side wall 11 and is used to blow gas from the upper space 131 to the left return air cavity 4. The second hot air fan 102 is located on the left side wall 11 and is used to blow the gas in the left return air chamber 4 to the lower space 132. The third hot air fan 103 is located on the right side wall 12 and is used to blow the gas in the lower space 132 to the right return air chamber 5. The fourth hot air fan 104 is located on the right side wall 12 and is used to blow the gas in the right return air chamber 5 to the upper space 131.

[0053] Because the first hot air blower 101 blows the gas in the upper space 131 to the left return air cavity 4, the second hot air blower 102 blows the gas in the left return air cavity 4 to the lower space 132, the third hot air blower 103 blows the gas in the lower space 132 to the right return air cavity 5, and the fourth hot air blower 104 blows the gas in the right return air cavity 5 to the upper space 131, the hot air flow in the cooking cavity 13 will circulate between the upper space 131, the left return air cavity 4, the lower space 132, and the right return air cavity 5. This allows the air above the baking tray 7 to flow well to the bottom of the baking tray 7, and the air below the baking tray 7 to flow well to the top of the baking tray 7. This is beneficial for the food on the baking tray 7 to be heated evenly, and it is beneficial for improving the baking effect of the cooking equipment.

[0054] exist Figure 6 In the illustrated embodiment, the first hot air blower 101 and the fourth hot air blower 104 both exhaust air to the left, while the second hot air blower 102 and the third hot air blower 103 both exhaust air to the right. In other embodiments, the first hot air blower 101 and the fourth hot air blower 104 both exhaust air to the right, while the second hot air blower 102 and the third hot air blower 103 both exhaust air to the left.

[0055] See Figure 3 The left return air cavity 4 is semi-cylindrical, and the curved part of the cavity wall of the left return air cavity 4 bends towards the inner liner 1. This helps to reduce the resistance encountered by the air in the left return air cavity 4 and facilitates the smooth flow of air in the upper space 131 to the lower space 132 through the left return air cavity 4.

[0056] See Figure 3The right return air cavity 5 is semi-cylindrical, and the curved part of the cavity wall of the right return air cavity 5 bends towards the inner liner 1. This helps to reduce the resistance encountered by the air during the passage of the right return air cavity 5, and facilitates the smooth flow of air in the lower space 132 to the upper space 131 through the right return air cavity 5.

[0057] See Figure 7 Both the left side wall 11 and the right side wall 12 are provided with through holes, through which the left return air cavity 4 and the right return air cavity 5 communicate with the cooking cavity 13. Preferably, when all these through holes are sealed, the left return air cavity 4 and the right return air cavity 5 are both sealed spaces. This prevents hot air from escaping and helps to improve the baking efficiency of the cooking equipment.

[0058] See Figure 6 The air inlet side of the first hot air blower 101 and the air outlet side of the fourth hot air blower 104 are positioned opposite each other. This facilitates the rapid passage of air through the upper space 131.

[0059] See Figure 6 The outlet side of the second hot air blower 102 and the inlet side of the third hot air blower 103 are positioned opposite each other. This facilitates the rapid passage of air through the lower space 132.

[0060] See Figure 3 and Figure 6 The heating unit 6 includes a first heating tube 61, a second heating tube 62, a third heating tube 63, and a fourth heating tube 64. The first heating tube 61 is positioned directly opposite the air inlet side of the first hot air blower 101, the second heating tube 62 is positioned directly opposite the air outlet side of the second hot air blower 102, the third heating tube 63 is positioned directly opposite the air inlet side of the third hot air blower 103, and the fourth heating tube 64 is positioned directly opposite the air outlet side of the fourth hot air blower 104. In this way, the cooking equipment has multiple heat sources that are evenly distributed, which is beneficial for the food to be heated evenly and for improving the baking effect of the cooking equipment.

[0061] See Figure 6 Multiple hot air blowers 101, 102, 103, and 104, as well as multiple heating elements 61, 62, 63, and 64, are provided, and each element corresponds to the other. This arrangement improves the overall heating power of the cooking equipment and facilitates rapid air circulation between the upper space 131, the left return air chamber 4, the lower space 132, and the right return air chamber 5, thereby enhancing the baking efficiency of the cooking equipment.

[0062] See Figure 6Each of the first hot air blowers 101, each of the fourth hot air blowers 104, each of the first heating tubes 61 and each of the fourth heating tubes 64 is located at the same height, as are each of the second hot air blowers 102, each of the third hot air blowers 103, each of the second heating tubes 62 and each of the third heating tubes 63. This facilitates even heating of the food and improves the baking effect of the cooking equipment.

[0063] See Figure 1 , Figure 3 , Figure 4 and Figure 8 The cooking equipment also includes a left air guide plate 8 and a right air guide plate 9, both located within the inner liner 1. The left air guide plate 8 is positioned directly opposite the inner side of the left side wall 11, and the right air guide plate 9 is positioned directly opposite the inner side of the right side wall 12. A first hot air blower 101, a second hot air blower 102, a first heating element 61, and a second heating element 62 are located between the left air guide plate 8 and the left cover 2. A third hot air blower 103, a fourth hot air blower 104, a third heating element 63, and a fourth heating element 64 are located between the right air guide plate 9 and the right cover. The baking tray 7 rests on the left air guide plate 8 and the right air guide plate 9. Multiple ventilation holes 10 are evenly distributed on both the left and right air guide plates 8 and 9. This facilitates the even distribution of hot airflow in the upper space 131 and the lower space 132, ensuring even heating of the food and improving the baking effect of the cooking equipment. Furthermore, it facilitates the insertion and removal of the baking tray 7.

[0064] See Figure 1 , Figure 3 , Figure 4 and Figure 8 The left air guide plate 8 is recessed towards the left cover 2 to form a left overlapping part 81, and the right air guide plate 9 is recessed towards the right cover to form a right overlapping part 91. The left overlapping part 81 and the right overlapping part 91 are positioned opposite each other, and the baking tray 7 overlaps with the left overlapping part 81 and the right overlapping part 91. This facilitates the stable overlap of the baking tray 7 with the left air guide plate 8 and the right air guide plate 9.

[0065] 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.

[0066] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of protection of this 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 modifications and improvements all fall within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the appended claims.

Claims

1. A cooking device, characterized in that, include: The inner pot (1) has a left side wall (11), a right side wall (12) and a cooking cavity (13); The left cover (2) and the outer side of the left side wall (11) together enclose the left return air cavity (4). The right cover, together with the outer side of the right side wall (12), forms the right return air cavity (5). Heating unit (6) is provided in the inner liner (1); The baking pan (7) is connected to the inner liner (1). The portion of the cooking cavity (13) located on the baking pan (7) is the upper space (131), and the portion of the cooking cavity (13) located below the baking pan (7) is the lower space (132). The first hot air blower (101) is located on the left side wall (11) and is used to blow the gas in the upper space (131) to the left return air cavity (4). The second hot air blower (102) is located on the left side wall (11) and is used to blow the gas in the left return air chamber (4) to the lower space (132). A third hot air blower (103) is located on the right side wall (12) and is used to blow the gas in the lower space (132) to the right return air chamber (5); and The fourth hot air blower (104) is located on the right side wall (12) and is used to blow the gas in the right return air chamber (5) to the upper space (131).

2. The cooking apparatus according to claim 1, characterized in that, The left return air cavity (4) is semi-cylindrical, and the curved part of the cavity wall of the left return air cavity (4) bends toward the inner liner (1).

3. The cooking apparatus according to claim 1, characterized in that, The right return air cavity (5) is semi-cylindrical, and the curved part of the cavity wall of the right return air cavity (5) bends toward the inner liner (1).

4. The cooking apparatus according to claim 1, characterized in that, The air inlet side of the first hot air blower (101) and the air outlet side of the fourth hot air blower (104) are arranged facing each other.

5. The cooking apparatus according to claim 1, characterized in that, The air outlet side of the second hot air blower (102) and the air inlet side of the third hot air blower (103) are arranged facing each other.

6. The cooking apparatus according to claim 1, characterized in that, The heating unit (6) includes a first heating tube (61), a second heating tube (62), a third heating tube (63), and a fourth heating tube (64). The first heating tube (61) is arranged facing the air inlet side of the first hot air blower (101), the second heating tube (62) is arranged facing the air outlet side of the second hot air blower (102), the third heating tube (63) is arranged facing the air inlet side of the third hot air blower (103), and the fourth heating tube (64) is arranged facing the air outlet side of the fourth hot air blower (104).

7. The cooking apparatus according to claim 6, characterized in that, The first hot air blower (101), the second hot air blower (102), the third hot air blower (103), the fourth hot air blower (104), the first heating tube (61), the second heating tube (62), the third heating tube (63), and the fourth heating tube (64) are all provided in multiples, and the first hot air blower (101), the second hot air blower (102), the third hot air blower (103), the fourth hot air blower (104), the first heating tube (61), the second heating tube (62), the third heating tube (63), and the fourth heating tube (64) are arranged in a one-to-one correspondence.

8. The cooking apparatus according to claim 7, characterized in that, Each of the first hot air blowers (101), each of the fourth hot air blowers (104), each of the first heating tubes (61) and each of the fourth heating tubes (64) are located at the same height position, and each of the second hot air blowers (102), each of the third hot air blowers (103), each of the second heating tubes (62) and each of the third heating tubes (63) are located at the same height position.

9. The cooking apparatus according to claim 6, characterized in that, The cooking equipment also includes a left air guide plate (8) and a right air guide plate (9) both disposed in the inner liner (1). The left air guide plate (8) is positioned opposite the inner side of the left side wall (11), and the right air guide plate (9) is positioned opposite the inner side of the right side wall (12). The first hot air blower (101), the second hot air blower (102), the first heating pipe (61), and the second heating pipe (62) are all located between the left air guide plate (8) and the left cover (2). The third hot air blower (103), the fourth hot air blower (104), the third heating pipe (63), and the fourth heating pipe (64) are all located between the right air guide plate (9) and the right cover. The baking tray (7) overlaps the left air guide plate (8) and the right air guide plate (9). Multiple ventilation holes (10) are evenly opened on both the left air guide plate (8) and the right air guide plate (9).

10. The cooking apparatus according to claim 9, characterized in that, The left air guide plate (8) is recessed towards the left cover (2) to form a left overlap (81), and the right air guide plate (9) is recessed towards the right cover to form a right overlap (91). The left overlap (81) and the right overlap (91) are arranged opposite each other, and the baking tray (7) overlaps the left overlap (81) and the right overlap (91).

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