Cooking equipment
By introducing a drying chamber structure into the electric steamer, the problems of long cooking time and condensation in electric steamers are solved, achieving rapid heating and reducing nutrient loss, thus improving the ease of use of the equipment.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- GD MIDEA ENVIRONMENT APPLIANCES MFG
- Filing Date
- 2025-05-28
- Publication Date
- 2026-04-28
AI Technical Summary
Existing electric steamers require a long cooking time, resulting in significant loss of nutrients in the food. Furthermore, the condensation can corrode cabinets and increase cleaning workload.
The steam is dried using a drying chamber structure. The design of the drying chamber, condensation chamber, diffusion chamber, and connecting chamber reduces the moisture content in the steam, ensuring rapid heating of the food and minimizing condensation.
It shortens cooking time, reduces the loss of nutrients in ingredients, avoids condensation from corroding cabinets and cleaning, and improves the convenience of cooking equipment.
Smart Images
Figure CN224166095U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of cooking equipment technology, and more specifically, to a cooking device. Background Technology
[0002] Currently available electric steamers use a heating plate at the bottom to heat water and generate steam, which rises into the steamer basket and then heats the food.
[0003] Currently, electric steamers require users to wait a long time for food to cook, resulting in significant loss of nutrients and a substantial reduction in the nutritional value of the food. Utility Model Content
[0004] This utility model aims to solve one of the technical problems existing in the prior art or related technologies.
[0005] In view of this, the present invention proposes a cooking device, comprising: a base; a steam generating component located inside the base; a steam dryer disposed on the base, the steam dryer having a drying chamber connected to the steam generating component; and a steamer disposed on the steam dryer or the base, the steamer having a cooking chamber connected to the drying chamber.
[0006] The steam generating component is installed inside the base. During operation, the steam generating component produces steam and is connected to the drying chamber in the steam dryer. The drying chamber is also connected to the cooking chamber. The steam flowing from the steam generating component to the cooking chamber passes through the drying chamber. In other words, the steam flow path is: steam generating component, drying chamber, cooking chamber.
[0007] The steam generated by the steam generating component contains a high amount of moisture, which is called wet steam. When the wet steam passes through the drying chamber, the drying chamber can dry the wet steam, thereby removing or reducing the moisture in the steam. This ensures that the steam flowing into the cooking chamber contains little or no moisture. Steam with low moisture content can heat the food quickly, making the food cook faster, shortening the cooking time for the user, and also preventing excessive loss of nutrients from the food.
[0008] Moreover, since the steam flowing into the cooking chamber contains little or no moisture, the steam discharged from the cooking chamber to the outside of the cooking equipment is less likely to form condensate, thus preventing condensate from corroding the cabinet and reducing the amount of work users need to do to clean condensate near the cooking equipment.
[0009] In some technical solutions, the drying chamber may optionally include a condensation chamber located on the side of the steam dryer facing the steam generating assembly, the steam generating assembly being in communication with the condensation chamber, and the chamber wall of the condensation chamber being used to condense moisture in the steam.
[0010] After the steam in the steam generating assembly flows into the drying chamber, the steam first passes through the condensation chamber in the drying chamber. The moisture in the steam is condensed in the condensation chamber, and the steam and moisture are separated by condensation, thereby reducing the moisture content of the steam.
[0011] In some technical solutions, optionally, the cross-sectional area of the condensing chamber is increased from the side away from the steam generating assembly to the side adjacent to the steam generating assembly.
[0012] The condenser has a larger cross-sectional area on the side facing the steam generating assembly and a smaller cross-sectional area on the side away from the steam generating assembly. Therefore, the cross-sectional area of the condenser gradually decreases in the direction away from the steam generating assembly. In this case, the inner wall of the condenser is inclined. After the steam flows into the condenser, the wet steam with condensate will come into contact with the inner wall of the condenser, and the steam flow rate will decrease, which will promote the separation of steam and water.
[0013] In some technical solutions, the drying chamber may optionally include a diffusion chamber located on the side of the steam dryer facing the cooking chamber, and the condensation chamber is connected to the cooking chamber through the diffusion chamber, and the steam diffuses in the diffusion chamber and flows to the cooking chamber.
[0014] After passing through the condensation chamber, the steam in the steam generating component flows into the diffusion chamber. The steam diffuses and flows within the diffusion chamber, reducing the steam pressure and further reducing the steam flow rate. This allows the steam to flow slowly and steadily into the cooking chamber, which is beneficial for improving the heating effect on the food.
[0015] In some technical solutions, optionally, the cross-sectional area of the diffuser cavity increases from the side away from the cooking cavity to the side adjacent to the cooking cavity.
[0016] The diffuser cavity has a smaller cross-sectional area on the side facing the steam generating assembly and a larger cross-sectional area on the side away from the steam generating assembly. Therefore, the cross-sectional area of the condenser cavity gradually increases in the direction away from the steam generating assembly. In this case, the inner wall of the diffuser cavity is inclined. After the steam flows into the diffuser cavity, the steam diffuses and flows within the diffuser cavity, thereby improving the stability of the steam.
[0017] In some technical solutions, the drying chamber may optionally include a connecting chamber, through which the condensation chamber and the diffusion chamber are connected.
[0018] The inner walls of both the condenser and the diffuser are inclined, and the opening sizes of the condenser and the diffuser may differ in the direction they face, making it difficult to connect and install them together. Therefore, this solution provides a connecting cavity between the condenser and the diffuser to ensure that steam leakage is not likely to occur between them.
[0019] Furthermore, the inner walls of the condensing chamber and the diffusion chamber are inclined. If the condensing chamber and the diffusion chamber are directly connected, the circumferential space at the connection point is relatively small, making it inconvenient to connect the two. In this solution, the condensing chamber and the diffusion chamber are connected through a connecting chamber, which helps to improve the processing convenience of the steam dryer.
[0020] In some technical solutions, the steam dryer optionally includes: a dryer body, the dryer body having a drying chamber; and a heating element disposed on the dryer body, the heating element being used to heat the drying chamber.
[0021] A heating element is installed on the dryer body. When the heating element is powered on, it generates heat and heats the internal space of the drying chamber. By increasing the temperature inside the drying chamber, the steam is heated, which further reduces the moisture content of the steam. Since the steam flowing into the cooking chamber contains little or no moisture, the steam discharged from the cooking chamber to the outside of the cooking equipment is less likely to form condensate, thus preventing condensate from corroding the cabinet.
[0022] In some technical solutions, optionally, the dryer body includes a connecting member, the condensation chamber and the diffusion chamber are connected through the connecting member, and the heating element is sleeved on the connecting member.
[0023] A connecting element is provided between the condensation chamber and the diffusion chamber, and a connecting cavity is provided inside the connecting element. That is, the internal space of the connecting element connects the condensation chamber and the diffusion chamber.
[0024] The heating element is fitted onto the connecting part. The heating element can heat the steam inside the connecting cavity. When the steam passes through the connecting cavity, the steam is heated, thereby further reducing the moisture content in the steam.
[0025] Because the condensation chamber and diffusion chamber have inclined inner walls, it is relatively difficult to install the heating element on the outside of the condensation chamber and diffusion chamber. However, the connecting part has a cylindrical structure, which makes it easy to install the heating element on the connecting part.
[0026] By staggering the heating element and the condensing chamber, the heating element can be prevented from heating the condensing chamber, thus ensuring that the steam can condense in the relatively low-temperature condensing chamber.
[0027] In some technical solutions, optionally, the steam dryer includes: a dryer body, the dryer body having a drying chamber; and a pressurizing component, disposed on the dryer body, the pressurizing component being used to increase the pressure inside the drying chamber.
[0028] A connecting element is provided between the condensation chamber and the diffusion chamber, and a connecting cavity is provided inside the connecting element. That is, the internal space of the connecting element connects the condensation chamber and the diffusion chamber.
[0029] The pressurizing component is installed on the connecting component. The pressurizing component can pressurize the steam inside the connecting cavity. When the steam passes through the connecting cavity, the steam is pressurized, thereby further separating the moisture in the steam.
[0030] In some technical solutions, optionally, the steam dryer has a condensate return port on the side facing the steam generating component, the drying chamber is connected to the condensate return port, and the condensate return port is connected to the steam generating component.
[0031] A condensate return port is machined into the steam dryer, located on the side of the steam dryer facing the steam generating component. Both the steam generating component and the condensing chamber are connected to the condensate return port. Moisture in the steam condenses in the condensing chamber, forming condensate. This condensate flows through the condensate return port back to the steam generating component, replenishing it. This avoids waste of condensate and reduces the workload for users in treating the condensate in the condensing chamber, achieving automatic condensate recovery and improving the convenience of using the cooking equipment.
[0032] In some technical solutions, optionally, the steam dryer has a steam inlet on the side facing the steam generating component, the drying chamber is connected to the steam inlet, the steam inlet is connected to the steam generating component, and the distance between the condensate return port and the edge of the steam dryer is smaller than the distance between the steam inlet and the edge of the steam dryer.
[0033] A steam inlet is formed on the steam dryer. The steam inlet is located on the side of the steam dryer facing the steam generating component. Both the steam generating component and the condensing chamber are connected to the steam inlet. The steam generated by the steam generating component can flow into the condensing chamber through the steam inlet.
[0034] Compared to the steam inlet, the condensate return port has a smaller distance from the edge of the steam dryer, while the steam inlet has a larger distance from the edge of the steam dryer. In other words, the condensate return port is closer to the edge of the steam dryer.
[0035] The condensate that condenses in the condensation chamber flows downwards along the inner wall of the condensation chamber. When the water flows to the bottom of the condensation chamber, the condensate is close to the edge of the steam dryer. When the condensate return port is close to the edge of the steam dryer, the condensate flows a shorter distance to approach the condensate return port, thus preventing the condensate from accumulating in the condensation chamber.
[0036] In some technical solutions, the cooking equipment may optionally include: a regulating valve, which is located on a steam dryer, the steam dryer having a steam outlet on the side facing the cooking chamber, and the regulating valve being used to regulate the opening degree of the steam outlet.
[0037] A steam outlet is formed on the steam dryer. The steam outlet is located on the side of the steam dryer away from the steam generating component. The dryer is connected to the cooking chamber through the steam outlet. The steam in the drying chamber flows to the cooking chamber through the steam outlet.
[0038] A regulating valve is installed on the steam dryer. The regulating valve can adjust the opening of the steam outlet, thereby adjusting the flow rate into the cooking chamber per unit time. This allows for adjustment of the amount of steam in the cooking chamber, which is beneficial for heating different ingredients accordingly and ensuring the heating effect of the ingredients.
[0039] Additional aspects and advantages of this invention will become apparent in the description that follows, or may be learned by practice of this invention. Attached Figure Description
[0040] The above and / or additional aspects and advantages of this utility model will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:
[0041] Figure 1 A schematic diagram of the structure of the cooking device in an embodiment of this utility model is shown;
[0042] Figure 2 A schematic diagram of the cooking device in an embodiment of this utility model is shown.
[0043] Figure label:
[0044] 100 Cooking equipment, 110 Base, 120 Steam generating assembly, 121 Drying chamber, 122 Condensation chamber, 123 Diffusion chamber, 124 Connecting chamber, 125 Dryer body, 180 Heating element, 126 Pressurizing element, 127 Condensate return port, 128 Steam inlet, 129 Regulating valve, 130 Steam dryer, 140 Steamer basket, 141 Cooking chamber, 150 Water filling zone, 170 Steam outlet, 190 Connecting element. Detailed Implementation
[0045] To better understand the above-mentioned objectives, features, and advantages of this utility model, the present utility model will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.
[0046] Many specific details are set forth in the following description in order to provide a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present invention is not limited to the specific embodiments disclosed below.
[0047] The following reference Figure 1 and Figure 2 This invention describes a cooking apparatus provided according to some embodiments of the present invention.
[0048] In some embodiments of this utility model, a cooking device 100 is provided, comprising: a base 110, a steam generating assembly 120, a steam dryer 130, and a steamer 140. The steam generating assembly 120 is located inside the base 110, and the steam dryer 130 is disposed on the base 110. The steam dryer 130 has a drying chamber 121, which communicates with the steam generating assembly 120. The steamer 140 is disposed on the steam dryer 130 or the base 110, and the steamer 140 has a cooking chamber 141, which communicates with the drying chamber 121.
[0049] A steam generating assembly 120 is installed inside the base 110. During operation, the steam generating assembly 120 generates steam. The steam generating assembly 120 is connected to the drying chamber 121 in the steam dryer 130, and the drying chamber 121 is connected to the cooking chamber 141. The steam flowing from the steam generating assembly 120 to the cooking chamber 141 passes through the drying chamber 121. That is, the steam flow path is: steam generating assembly 120, drying chamber 121, cooking chamber 141.
[0050] The steam generated by the steam generating component 120 has a high moisture content, and the steam is wet steam. When the wet steam passes through the drying chamber 121, the drying chamber 121 can dry the wet steam, thereby removing or reducing the moisture in the steam, so that the steam flowing into the cooking chamber 141 contains no moisture or contains very little moisture. The steam with low moisture content can heat the food quickly, making the food cook faster, shortening the cooking time for the user, and also preventing excessive loss of nutrients in the food.
[0051] Furthermore, since the steam flowing into the cooking chamber 141 contains little or no moisture, the steam discharged from the cooking chamber 141 to the outside of the cooking appliance 100 is less likely to form condensate, thereby preventing condensate from corroding the cabinet and reducing the amount of work users need to do to clean condensate near the cooking appliance 100.
[0052] In some embodiments, the drying chamber 121 may optionally include a condensing chamber 122, which is located on the side of the steam dryer 130 facing the steam generating assembly 120. The steam generating assembly 120 is in communication with the condensing chamber 122, and the chamber wall of the condensing chamber 122 is used to condense moisture in the steam.
[0053] After the steam in the steam generating assembly 120 flows into the drying chamber 121, the steam first passes through the condensing chamber 122 in the drying chamber 121. The moisture in the steam is condensed in the condensing chamber 122. The steam and moisture are separated by condensation, thereby reducing the moisture content in the steam.
[0054] In some embodiments, optionally, the cross-sectional area of the condensing chamber 122 increases from the side away from the steam generating assembly 120 to the side adjacent to the steam generating assembly 120.
[0055] The condenser 122 has a larger cross-sectional area on the side facing the steam generating assembly 120 and a smaller cross-sectional area on the side away from the steam generating assembly 120. Therefore, the cross-sectional area of the condenser 122 gradually decreases in the direction away from the steam generating assembly 120. In this case, the inner wall of the condenser 122 is an inclined inner wall. After the steam flows into the condenser 122, the wet steam with condensate will come into contact with the inner wall of the condenser 122, and the steam flow rate will decrease, which will promote the separation of steam and water.
[0056] In some embodiments, the drying chamber 121 may optionally include a diffusion chamber 123, which is located on the side of the steam dryer 130 facing the cooking chamber 141. The condensation chamber 122 is connected to the cooking chamber 141 through the diffusion chamber 123, and the steam diffuses in the diffusion chamber 123 and then flows to the cooking chamber 141.
[0057] After passing through the condenser chamber 122, the steam in the steam generating component 120 flows to the diffuser chamber 123. The steam diffuses and flows in the diffuser chamber 123, reducing the steam pressure and further reducing the steam flow rate. This allows the steam to flow slowly and stably into the cooking chamber 141, which is beneficial for improving the heating effect on the food.
[0058] In some embodiments, optionally, the cross-sectional area of the diffusion cavity 123 increases from the side of the diffusion cavity 123 away from the cooking cavity 141 to the side adjacent to the cooking cavity 141.
[0059] The diffuser 123 has a smaller cross-sectional area on the side facing the steam generating assembly 120 and a larger cross-sectional area on the side away from the steam generating assembly 120. Therefore, the cross-sectional area of the condenser 122 gradually increases in the direction away from the steam generating assembly 120. In this case, the inner wall of the diffuser 123 is an inclined inner wall. After the steam flows into the diffuser 123, the steam diffuses and flows within the diffuser 123, thereby improving the stability of the steam.
[0060] In some embodiments, the drying chamber 121 may optionally include a communicating chamber 124, through which the condensation chamber 122 and the diffusion chamber 123 are connected.
[0061] The inner walls of both the condenser chamber 122 and the diffuser chamber 123 are inclined, and the opening sizes of the condenser chamber 122 and the diffuser chamber 123 may differ in the direction they face, making it difficult to connect and install them together. Therefore, in this solution, a connecting cavity 124 is provided between the condenser chamber 122 and the diffuser chamber 123. The connecting cavity 124 is used to connect the condenser chamber 122 and the diffuser chamber 123 to ensure that steam leakage is not likely to occur between the condenser chamber 122 and the diffuser chamber 123.
[0062] Furthermore, the inner walls of the condensing chamber 122 and the diffusion chamber 123 are inclined. If the condensing chamber 122 and the diffusion chamber 123 are directly connected, the circumferential space at the connection point is relatively small, making it inconvenient to connect the two. In this solution, the condensing chamber 122 and the diffusion chamber 123 are connected through the connecting chamber 124, which helps to improve the processing convenience of the steam dryer 130.
[0063] In some embodiments, the steam dryer 130 may optionally include a dryer body 125 and a heating element 180. The dryer body 125 is provided with a drying chamber 121, and the heating element 180 is disposed on the dryer body 125 and is used to heat the drying chamber 121.
[0064] A heating element 180 is installed on the dryer body 125. When the heating element 180 is powered on, it generates heat and can heat the internal space of the drying chamber 121. By increasing the temperature inside the drying chamber 121, the steam is heated, thereby further reducing the moisture in the steam. Since the steam flowing to the cooking chamber 141 contains no moisture or contains very little moisture, the steam discharged from the cooking chamber 141 to the outside of the cooking equipment 100 is less likely to form condensate, thus preventing condensate from corroding the cabinet.
[0065] In some embodiments, the dryer body 125 may optionally include a connecting member 190, through which the condensation chamber 122 and the diffusion chamber 123 are connected, and the heating element 180 is sleeved on the connecting member 190.
[0066] A connecting member 190 is provided between the condensing chamber 122 and the diffusion chamber 123, and a connecting cavity 124 is provided inside the connecting member 190. That is, the internal space of the connecting member 190 connects the condensing chamber 122 and the diffusion chamber 123.
[0067] The heating element 180 is sleeved on the connecting element 190. The heating element 180 can heat the steam inside the connecting cavity 124. When the steam passes through the connecting cavity 124, the steam is heated, thereby further reducing the moisture in the steam.
[0068] Since the condensing chamber 122 and the diffusion chamber 123 have inclined inner walls, it is relatively difficult to install the heating element 180 on the outside of the condensing chamber 122 and the diffusion chamber 123. However, since the connecting member 190 has a cylindrical structure, the heating element 180 can be conveniently installed on the connecting member 190.
[0069] By staggering the heating element 180 and the condensing chamber 122, the heating element 180 can be prevented from heating the condensing chamber 122, thereby ensuring that the steam can condense in the relatively low-temperature condensing chamber 122.
[0070] For example, the heating element 180 is a heating wire or a heating tube.
[0071] In some embodiments, the steam dryer 130 may optionally include a dryer body 125 and a pressurizing member 126. The dryer body 125 is provided with a drying chamber 121, and the pressurizing member 126 is disposed on the dryer body 125. The pressurizing member 126 is used to increase the pressure in the drying chamber 121.
[0072] A connecting member 190 is provided between the condensing chamber 122 and the diffusion chamber 123, and a connecting cavity 124 is provided inside the connecting member 190. That is, the internal space of the connecting member 190 connects the condensing chamber 122 and the diffusion chamber 123.
[0073] The pressurizing element 126 is installed on the connecting element 190. The pressurizing element 126 can pressurize the steam inside the connecting cavity 124. When the steam passes through the connecting cavity 124, the steam is pressurized, thereby further separating the moisture in the steam.
[0074] For example, the pressurizing element 126 can be a pressurizing device.
[0075] In some embodiments, optionally, the steam dryer 130 is provided with a condensate return port 127 on the side facing the steam generating assembly 120, the drying chamber 121 is connected to the condensate return port 127, and the condensate return port 127 is connected to the steam generating assembly 120.
[0076] A condensate return port 127 is machined onto the steam dryer 130. The condensate return port 127 is located on the side of the steam dryer 130 facing the steam generating assembly 120, and both the steam generating assembly 120 and the condensing chamber 122 are connected to the condensate return port 127. Moisture in the steam condenses in the condensing chamber 122 to form condensate. The condensate can flow through the condensate return port 127 to the steam generating assembly 120, replenishing the steam generating assembly 120. This avoids waste of condensate and reduces the workload for users in processing the condensate in the condensing chamber 122, achieving automatic condensate recovery and improving the user's convenience in using the cooking equipment 100.
[0077] In some embodiments, optionally, the steam dryer 130 is provided with a steam inlet 128 on the side facing the steam generating assembly 120, the drying chamber 121 is connected to the steam inlet 128, the steam inlet 128 is connected to the steam generating assembly 120, and the distance between the condensate return port 127 and the edge of the steam dryer 130 is smaller than the distance between the steam inlet 128 and the edge of the steam dryer 130.
[0078] A steam inlet 128 is formed on the steam dryer 130. The steam inlet 128 is located on the side of the steam dryer 130 facing the steam generating assembly 120. Both the steam generating assembly 120 and the condensing chamber 122 are connected to the steam inlet 128. The steam generated by the steam generating assembly 120 can flow into the condensing chamber 122 through the steam inlet 128.
[0079] Compared to the steam inlet 128, the condensate return port 127 has a smaller distance from the edge of the steam dryer 130, while the steam inlet 128 has a larger distance from the edge of the steam dryer 130. That is, the condensate return port 127 is closer to the edge of the steam dryer 130.
[0080] The condensed water in the condensation chamber 122 flows downward along the inner wall of the condensation chamber 122. When the water flows to the bottom of the condensation chamber 122, the condensed water is close to the edge of the steam dryer 130. When the condensate return port 127 is close to the edge of the steam dryer 130, the condensed water flows a shorter distance to approach the condensate return port 127, thus avoiding the accumulation of condensed water in the condensation chamber 122.
[0081] In some embodiments, the cooking apparatus 100 may optionally include a regulating valve 129, which is disposed on a steam dryer 130. The steam dryer 130 has a steam outlet 170 on the side facing the cooking chamber 141, and the regulating valve 129 is used to regulate the opening degree of the steam outlet 170.
[0082] A steam outlet 170 is formed on the steam dryer 130. The steam outlet 170 is located on the side of the steam dryer 130 away from the steam generating assembly 120. The dryer is connected to the cooking chamber 141 through the steam outlet 170. The steam in the drying chamber 121 flows to the cooking chamber 141 through the steam outlet 170.
[0083] A regulating valve 129 is installed on the steam dryer 130. The regulating valve 129 can adjust the opening of the steam outlet 170, thereby adjusting the flow rate into the cooking chamber 141 per unit time. This allows for adjustment of the amount of steam in the cooking chamber 141, which is beneficial for heating different ingredients accordingly and ensuring the heating effect of the ingredients.
[0084] The cooking device 100 can be an electric steamer, and the steam generating component 120 is a heating plate used to heat the water in the inner cavity of the base 110 to generate steam. In this embodiment, an electric steamer with dry steam is provided. The steamer generates heat through the heating plate at the bottom, which in turn heats the water in the water filling area 150. When the water boils, the wet steam rises along the inclined wall of the condensation chamber 122 into the steam dryer 130. The wet steam carrying condensate passes through the inclined wall of the condensation chamber 122, at which point the steam flow rate decreases, causing the steam and condensate to separate. The condensate flows back through the condensate return port 127 at the bottom and is reheated. As the steam continues to rise, it continues to be heated through the drying area surrounded by the heating wire, further reducing the moisture content in the steam. Finally, the steam contacts the food and heats it through the regulating valve 129 controlled by the main control chip. Using dry steam speeds up the cooking process and reduces the impact of condensate steam during user operation.
[0085] The steam generated by the steam generating component 120 has a high moisture content, and the steam is wet steam. When the wet steam passes through the drying chamber 121, the drying chamber 121 can dry the wet steam, thereby removing or reducing the moisture in the steam, so that the steam flowing into the cooking chamber 141 contains no moisture or contains very little moisture. The steam with low moisture content can heat the food quickly, making the food cook faster, shortening the cooking time for the user, and also preventing excessive loss of nutrients in the food.
[0086] Furthermore, since the steam flowing into the cooking chamber 141 contains little or no moisture, the steam discharged from the cooking chamber 141 to the outside of the cooking appliance 100 is less likely to form condensate, thereby preventing condensate from corroding the cabinet and reducing the amount of work users need to do to clean condensate near the cooking appliance 100.
[0087] In principle, the steam generated at the bottom is the same as that of existing electric steamers. The water in the water filling area 150 is heated by a high-power heating plate, causing it to boil and generate wet steam. The wet steam rises with the pot body into the dry steam generator area. At this time, the wet steam with more condensate will collide with the inclined wall, which reduces the steam flow rate and causes the condensate to separate from the steam. The condensate is drained and flows back to the water filling area 150 at the bottom for reheating.
[0088] Steam with some condensate separated enters a secondary heating zone surrounded by heating wires. Through reheating, the condensate in the steam is further separated, and the condensate can be returned to the water injection zone 150 for reuse.
[0089] Finally, the steam reaches the lower end of the regulating valve 129. When it is necessary to steam the food, the main control chip can control the opening and closing of the regulating valve 129 to control the release of steam and thus heat the food.
[0090] The process of dry steam cooking using an electric steamer is described below:
[0091] The electric steamer has electrical components such as a heating plate, heating wire, and main control panel. The heating plate heats cold water, the heating wire reheats the steam, and the main control panel controls and displays the steam, regulates valve 129, and controls the load.
[0092] After powering on, the user selects the function, sets the temperature, time, and mode, and presses start to begin cooking. The machine then operates. The corresponding function indicator light illuminates, displaying a countdown.
[0093] Different steam types and steam volumes are set according to the user's selected mode. Table 1 shows the steam types and steam volumes.
[0094] Table 1
[0095]
[0096]
[0097] The timer will stop when the countdown reaches 0 (usually a cooking time of 1 minute or more), and will then either enter the keep-warm mode or return to standby mode.
[0098] In this utility model, the term "multiple" refers to two or more unless otherwise explicitly defined. The terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; "linking" can be a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.
[0099] In the description of this specification, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.
[0100] The above description is merely a preferred embodiment of this utility model and is not intended to limit the utility model. Various modifications and variations can be made to this utility model by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this utility model should be included within the protection scope of this utility model.
Claims
1. A cooking device, characterized in that, include: Base; The steam generating assembly is located within the base; A steam dryer is mounted on the base, and the steam dryer has a drying chamber that is connected to the steam generating assembly; A steamer is provided on the steam dryer or the base, and the steamer is provided with a cooking chamber that is connected to the drying chamber.
2. The cooking apparatus according to claim 1, characterized in that, The drying chamber includes: A condensing chamber is located on the side of the steam dryer facing the steam generating assembly. The steam generating assembly is in communication with the condensing chamber, and the chamber wall is used to condense moisture in the steam.
3. The cooking apparatus according to claim 2, characterized in that, The cross-sectional area of the condensing chamber increases from the side away from the steam generating assembly to the side adjacent to the steam generating assembly.
4. The cooking apparatus according to claim 2, characterized in that, The drying chamber further includes: A diffusion chamber is located on the side of the steam dryer facing the cooking chamber. The condensation chamber is connected to the cooking chamber through the diffusion chamber. Steam diffuses in the diffusion chamber and then flows to the cooking chamber.
5. The cooking apparatus according to claim 4, characterized in that, The cross-sectional area of the diffusion cavity increases from the side of the diffusion cavity away from the cooking cavity to the side adjacent to the cooking cavity.
6. The cooking apparatus according to claim 4, characterized in that, The drying chamber further includes a connecting chamber, through which the condensation chamber and the diffusion chamber are connected.
7. The cooking apparatus according to any one of claims 4 to 6, characterized in that, The steam dryer includes: The dryer body is provided with the drying chamber; A heating element is disposed on the dryer body, and the heating element is used to heat the drying chamber.
8. The cooking apparatus according to claim 7, characterized in that, The dryer body includes a connecting member, through which the condensation chamber and the diffusion chamber are connected, and the heating element is sleeved on the connecting member.
9. The cooking apparatus according to any one of claims 1 to 6, characterized in that, The steam dryer includes: The dryer body is provided with the drying chamber; A pressure-increasing component is provided on the dryer body, and the pressure-increasing component is used to increase the pressure inside the drying chamber.
10. The cooking apparatus according to any one of claims 1 to 6, characterized in that, The steam dryer has a condensate return port on the side facing the steam generating assembly. The drying chamber is connected to the condensate return port, and the condensate return port is connected to the steam generating assembly.
11. The cooking apparatus according to claim 10, characterized in that, The steam dryer has a steam inlet on the side facing the steam generating assembly. The drying chamber is connected to the steam inlet, and the steam inlet is connected to the steam generating assembly. The distance between the condensate return port and the edge of the steam dryer is smaller than the distance between the steam inlet and the edge of the steam dryer.
12. The cooking apparatus according to any one of claims 1 to 6, characterized in that, The cooking equipment also includes: A regulating valve is provided on the steam dryer, which has a steam outlet on the side facing the cooking chamber. The regulating valve is used to adjust the opening degree of the steam outlet.