Cooking utensil

Abstract

The utility model provides a cooking utensil, which comprises a box body, a heating device and a heating device, the first heating assembly is arranged at the top of the box body; the first hot air assembly is arranged on the side wall of the box body and used for blowing hot air into the cooking cavity; the second hot air assembly is arranged on the side wall of the box body and used for blowing hot air into the cooking cavity; the first hot air assembly and the second hot air assembly are arranged on the same side of the box body and are arranged at intervals in the height direction; or the first hot air assembly and the second hot air assembly are arranged on the two opposite sides of the box body and are arranged at intervals in the height direction. According to the cooking utensil provided by the utility model, heat in the cooking cavity can be distributed more uniformly for food placed at different height positions in the cooking cavity, heat dead angles caused by food blocking or unsmooth hot air diversion are greatly reduced, food on each layer can be ensured to be heated uniformly no matter for single-layer or multi-layer food cooking, and the cooking efficiency is improved. The problems of uneven heating, low cooking efficiency and the like of multi-layer cooking in related technologies are effectively solved.

Description

Technical Field

[0001] This utility model relates to the field of cooking appliance technology, and more specifically, to a cooking utensil. Background Technology

[0002] In the field of cooking appliance technology, especially in built-in ovens, built-in steam ovens, and built-in microwave-steam-oven combos, there are many shortcomings. Typically, these devices have multiple rack positions, allowing users to choose to cook one or more racks simultaneously. Their heating element layout generally includes one heating element assembly at the top, back, and bottom, combining to provide various cooking functions, such as single top heating element, single bottom heating element, both top and bottom heating elements, top heating element with fan, both top and bottom heating elements with fan, and back heating element with fan. However, when users select top and bottom heating elements for multi-layer cooking, the upper food layers obstruct the lower ones, significantly reducing the cooking effect and efficiency. When using the back heating element with fan function for multi-layer cooking, the multiple food trays divide the cavity into several small modules, obstructing the circulation path of hot air within the cavity, resulting in uneven heating of the upper and lower layers of food, severely impacting cooking effect and efficiency. Meanwhile, most dual-hot-air cooking appliances in related technologies adopt a horizontally distributed dual-hot-air design, or use an integrated hot-air circulation guide hood with a partition in the middle. Horizontal dual-hot-air design can only improve the cooking uniformity on both sides of a single layer, offering very limited improvement in the effect and efficiency of multi-layer cooking, making it difficult to achieve simultaneous cooking of multiple layers. Furthermore, the method of adding a welded baffle in the middle of the integrated hot-air circulation guide hood cannot fully utilize the advantages of dual-hot-air design, failing to create effective hot-air circulation in the middle layer.

[0003] In summary, the relevant technologies have certain shortcomings: First, the hot air coverage of a single hot air system is limited to the top and bottom, resulting in insufficient hot air coverage in the middle layer when cooking multiple layers of food, leading to uneven cooking and hindering efficient simultaneous multi-layer cooking. Second, the horizontal dual hot air system cannot overcome the problem of hot air being blocked by food during multi-layer cooking; it is only suitable for expanding the hot air coverage during single-layer cooking and cannot meet the needs of multi-layer cooking, resulting in low cooking efficiency. Third, in the vertical dual hot air system, the hot air guide shroud is an integrated structure, making it difficult for the hot air motor's guide surface to cover the middle layer. Furthermore, the two hot air guide paths are obstructed by the corner formed by the middle partition, creating turbulence that affects hot air diffusion and airflow, resulting in poor actual performance in multi-layer cooking.

[0004] Therefore, designing a cooking appliance that can ensure uniform heating and hot air coverage for each layer of food when cooking multiple layers of food simultaneously has become an urgent problem to be solved. Utility Model Content

[0005] The present invention aims to at least solve the problem of poor cooking effect of cooking utensils, especially poor cooking effect in multi-layer cooking.

[0006] Therefore, the first aspect of this utility model provides a cooking utensil.

[0007] In view of the above, the first aspect of this utility model provides a cooking appliance, comprising: a housing having a cooking cavity; a first heating component disposed on the top of the housing; a first hot air component disposed on the side wall of the housing for blowing hot air into the cooking cavity; and a second hot air component disposed on the side wall of the housing for blowing hot air into the cooking cavity; the first hot air component and the second hot air component are disposed on the same side of the housing and spaced apart along the height direction; or the first hot air component and the second hot air component are disposed on opposite sides of the housing and spaced apart along the height direction.

[0008] The cooking appliance provided by this utility model includes a housing, a first heating element, a first hot air element, and a second hot air element. The housing has a cooking cavity, and the first heating element is located at the top of the housing, allowing for heating food from above. Both the first and second hot air elements are located on the side walls of the housing, and both can blow hot air into the cooking cavity from the side, thus achieving multi-directional heating of the cooking cavity. The first and second hot air elements can be either located on the same side of the housing and spaced apart along the height direction, or located on opposite sides of the housing and spaced apart along the height direction, thereby realizing multiple cooking modes and functions. It is understood that when the first and second hot air elements are spaced apart on the same side wall of the housing, a multi-layered hot air circulation system can be formed within the cooking cavity. Food placed at different heights within the cooking cavity can be subjected to hot air of varying intensities and temperature characteristics, effectively improving the uniformity of heating multiple layers of food. Furthermore, when the first and second hot air elements are spaced apart on opposite sides of the housing, a more three-dimensional and comprehensive hot air convection network can be constructed within the cooking cavity. Hot air circulates alternately from opposite sides, which makes the heat distribution in the cooking cavity more even. This greatly reduces the heat dead zones caused by food obstruction or poor hot air flow. Whether cooking single-layer or multi-layer food, it can ensure that each layer of food is heated evenly, significantly improving the uniformity and efficiency of the overall cooking. It effectively solves the problems of uneven heating and low cooking efficiency in multi-layer cooking in related technologies, bringing users a better cooking experience.

[0009] The first and second hot air components can be used individually or simultaneously, thereby saving cooking power while ensuring cooking results.

[0010] The cooking appliance provided by this utility model may also have the following additional technical features:

[0011] In some embodiments, the cooking appliance may optionally include: a partition plate, detachably disposed in the cooking cavity, which divides the cooking cavity into a first cavity and a second cavity when disposed in the cooking cavity; a first hot air assembly corresponding to the first cavity for blowing hot air into the first cavity; and a second hot air assembly corresponding to the second cavity for blowing hot air into the second cavity.

[0012] In these embodiments, a removable partition can be installed within the cooking cavity to divide it into a first chamber and a second chamber. A first hot air assembly and a second hot air assembly are correspondingly positioned within the two chambers, allowing the first and second hot air assemblies to blow hot air into their respective chambers. By dividing the cooking cavity into two chambers with the partition, users can freely choose to divide the cooking cavity into two independent spaces for cooking, depending on the type and quantity of ingredients and their cooking needs. This not only meets the need to cook different ingredients simultaneously—for example, roasting meat in the first chamber and baking pastries in the second chamber—but also prevents different ingredients from mixing flavors during cooking, preserving the original taste of the food. Simultaneously, the independent hot air assembly provides precise and uniform hot air to each chamber, effectively solving the problem of uneven heating between upper and lower layers in existing cooking appliances during multi-layer cooking. Whether in the first or second chamber, the hot air can evenly coat the ingredients, resulting in more uniform heating and effectively improving cooking results. Furthermore, the removable partition design allows users to flexibly adjust the partition according to actual cooking conditions. When a larger cooking space is needed, the partition can be removed; when separate cooking areas are needed, the partition can be installed, greatly increasing the flexibility and convenience of using cooking appliances.

[0013] In some embodiments, the partition may optionally include: a first partition; thermal insulation cotton disposed on one side of the first partition; and a second partition disposed on the side of the thermal insulation cotton opposite to the first partition.

[0014] In these embodiments, the partition includes a first partition, insulation cotton, and a second partition. The insulation cotton is positioned between the first and second partitions, effectively preventing heat transfer between the first and second cavities. This ensures that during zoned cooking, the high temperature of one cavity is not significantly transferred to another, allowing each cavity to maintain a relatively independent and stable temperature environment. This facilitates precise control of the cooking process and ensures that food in each cavity is cooked according to preset conditions.

[0015] In some embodiments, the cooking appliance may optionally include: a deflector, disposed in the housing, covering the first hot air assembly and the second hot air assembly, for guiding the air blown out by the first hot air assembly and the second hot air assembly.

[0016] In these embodiments, a flow guide can also be provided, covering the first and second hot air assemblies. The flow guide effectively directs the airflow from the hot air assemblies, making the hot air flow more concentrated and directional. This helps ensure that the hot air accurately reaches all parts of the cooking cavity, improving heat transfer efficiency, thereby shortening cooking time and increasing cooking efficiency. The flow guide also makes the hot air flow more uniform and stable, avoiding disordered diffusion and localized overheating or undercooling. Simultaneously, the flow guide also provides some protection for the hot air assemblies, reducing the erosion and damage caused by oil, moisture, and other contaminants generated during cooking, thus extending the service life of the hot air assemblies.

[0017] In some embodiments, the cooking appliance may optionally include: a plurality of air vents disposed on the air shroud, located on the side of the first hot air assembly and / or the second hot air assembly, and disposed opposite to the first hot air assembly and / or the second hot air assembly.

[0018] In these embodiments, multiple air vents can be provided on the air deflector, and these vents can be located on the sides of the first and / or second hot air components and opposite to the two hot air components. By providing air vents, the flow path of hot air within the cooking cavity can be further optimized. Air vents located on the sides can guide hot air to diffuse more evenly in both the horizontal and vertical directions, while air vents positioned opposite the hot air components help enhance the vertical penetration of the hot air, ensuring that every corner of the cooking cavity is heated quickly and evenly, significantly improving the uniformity and effectiveness of cooking.

[0019] In some embodiments, the cooking appliance may optionally include: a baffle plate disposed in the housing and located inside the baffle hood, for guiding the air blown out by the first hot air assembly and / or the second hot air assembly to the air vent.

[0020] In these embodiments, a baffle plate can also be installed inside the air duct within the housing to guide the airflow from the first and / or second hot air components to the air vents. The baffle plate significantly enhances the directionality and concentration of the hot air flow, allowing the hot air to more effectively pass through the air vents and evenly cover all areas of the cooking cavity. This ensures even heating of the food, preventing localized burning or undercooking, and significantly improving cooking results. Simultaneously, the baffle plate reduces disordered hot air scattering, allowing more hot air energy to be fully utilized, accelerating cooking and saving cooking time and energy.

[0021] In some embodiments, the baffle may optionally include: a baffle body disposed in the housing and located inside the baffle shroud, between the first hot air assembly and the second hot air assembly; and a plurality of baffle portions disposed at opposite ends of the baffle body for guiding the air blown out by the first hot air assembly and the second hot air assembly to the air vent.

[0022] In these embodiments, the baffle includes a baffle body and multiple baffle sections. The baffle body is disposed within the housing and inside the baffle hood, between the first hot air assembly and the second hot air assembly, effectively separating the two assemblies and preventing interference and mixing of the airflow from each assembly. This ensures the independence and stability of each hot air stream, allowing for more precise control of the heating effect of each hot air assembly on its respective area. The multiple baffle sections can specifically guide the airflow from the first and second hot air assemblies to the air vents, greatly improving the efficiency and accuracy of hot air flow. This allows the hot air to flow along a preset path and be more evenly distributed throughout the cooking cavity, further enhancing the uniformity and consistency of cooking.

[0023] In some embodiments, the flow guide may optionally include: a plurality of flow guide vanes disposed at opposite ends of the partition body, and the flow guide vanes are inclined away from the partition body along the extending direction of the partition body.

[0024] In these embodiments, the airflow guide includes multiple airflow guide vanes disposed at opposite ends of the partition body and inclined away from the partition body along its extending direction. The multiple inclined airflow guide vanes effectively expand the airflow range, allowing the hot air to cover more extensively throughout the cooking cavity and further enhancing the uniformity of hot air distribution.

[0025] In some embodiments, the angle of inclination of the guide vane is optionally greater than or equal to 30° and less than or equal to 45°.

[0026] In these embodiments, by limiting the tilt angle of the guide vanes to between 30° and 45°, sufficient guiding effect on the hot air can be ensured so that the hot air can be smoothly guided to the air outlet, while avoiding the increase in hot air flow resistance due to excessive angle, thereby effectively maintaining the high efficiency of hot air circulation.

[0027] In some embodiments, the air guide may optionally include: a first air guide, disposed in the housing and covering the outside of the first hot air assembly, for guiding the air blown out by the first hot air assembly; and a second air guide, disposed in the housing and covering the outside of the second hot air assembly, for guiding the air blown out by the second hot air assembly.

[0028] In these embodiments, the air deflector includes a first air deflector and a second air deflector. The first air deflector is disposed outside the first hot air assembly to guide the air it blows out, and the second air deflector is disposed outside the second hot air assembly to guide the air it blows out. The independent arrangement of the first and second air deflectors enables precise guidance and independent control of the air blown out by the first and second hot air assemblies. This makes the hot air flow path of each hot air assembly clearer and more concentrated, thereby more effectively transferring heat to specific areas of the cooking cavity and improving the targeting and accuracy of heating. At the same time, this independent air deflector design helps reduce airflow interference between the two hot air assemblies. It ensures that the air blown out by each hot air assembly can flow in a preset direction and intensity, avoiding air mixing and cancellation, thereby improving the utilization efficiency of hot air and the cooking effect.

[0029] In some embodiments, optionally, the first hot air assembly includes: a first motor disposed in the housing; a first fan disposed in the first motor; and a first heating element disposed in the housing and disposed opposite to the first fan, wherein the first fan is capable of blowing the heat generated by the first heating element into the cooking cavity; the second hot air assembly includes: a second motor disposed in the housing; a second fan disposed in the second motor; and a second heating element disposed in the housing and disposed opposite to the second fan, wherein the second fan is capable of blowing the heat generated by the second heating element into the cooking cavity.

[0030] In these embodiments, the first hot air assembly includes a first motor, a first fan, and a first heating element disposed opposite to the first fan, all located within the housing. The second hot air assembly includes a second motor, a second fan, and a second heating element disposed opposite to the second fan, all located within the housing. The first motor drives the first fan to rotate, enabling it to quickly and evenly blow the heat generated by the first heating element into the cooking cavity. The combination of the second motor and the second fan works similarly. This structure allows heat to be rapidly transferred into the cooking cavity, significantly shortening preheating time and improving cooking efficiency. Simultaneously, the first and second fans, respectively, cooperate with the oppositely disposed first and second heating elements, allowing for precise control of the direction and intensity of heat output. This enables targeted heating of different areas within the cooking cavity, meeting various cooking needs such as localized baking and overall heating.

[0031] In some embodiments, the cooking appliance may optionally include a control device connected to the first hot air assembly and the second hot air assembly respectively, for controlling the first hot air assembly and / or the second hot air assembly to operate.

[0032] In these embodiments, a control device can also be provided and connected to the first hot air assembly and the second hot air assembly, thereby achieving precise control over the working status of the first and second hot air assemblies. Users can flexibly choose to activate the first hot air assembly alone, the second hot air assembly alone, or both assemblies simultaneously, and adjust their operating power, working time, and other parameters according to different cooking needs and ingredient characteristics, thereby achieving diverse and personalized cooking effects.

[0033] In some embodiments, the cooking appliance may optionally include: a first temperature sensor disposed in the housing, connected to the control device, and disposed near the first hot air assembly, wherein the control device is capable of controlling the first hot air assembly to operate based on the detection result of the first temperature sensor; and / or a second temperature sensor disposed in the housing, connected to the control device, and disposed near the second hot air assembly, wherein the control device is capable of controlling the second hot air assembly to operate based on the detection result of the second temperature sensor.

[0034] In these embodiments, by installing a first temperature sensor connected to the control device and located near the first hot air assembly, and / or a second temperature sensor located near the second hot air assembly on the housing, the control device can control the operation of the corresponding hot air assembly based on its detection results. This achieves precise monitoring and control of the temperature within the cooking cavity. The first temperature sensor can provide real-time feedback on the temperature of the area near the first hot air assembly, and the second temperature sensor does the same. Based on this precise data, the control device accurately adjusts the operating state of the first and / or second hot air assemblies, ensuring that the temperature within the cooking cavity remains within the ideal range, thereby guaranteeing the quality and taste of the cooked food. Especially during compartmentalized cooking, it can accurately monitor the temperature within each cavity.

[0035] In some embodiments, the cooking appliance may optionally include a second heating element disposed at the bottom of the housing.

[0036] In these embodiments, a second heating element may also be provided at the bottom of the enclosure. The addition of a bottom heating element further enriches the heating methods of the cooking appliance, helps to quickly heat the bottom of the food, provides uniform and stable heat support during cooking, and improves the success rate of cooking and the quality of the food.

[0037] Additional aspects and advantages of this invention will become apparent in the following description or may be learned by practice of this invention. Attached Figure Description

[0038] 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:

[0039] Figure 1 One of the structural schematic diagrams of a cooking appliance according to an embodiment of the present invention is shown;

[0040] Figure 2 The second schematic diagram shows the structure of a cooking appliance according to an embodiment of the present invention;

[0041] Figure 3 The third schematic diagram shows the structure of a cooking appliance according to an embodiment of the present invention;

[0042] Figure 4 The fourth schematic diagram shows the structure of a cooking appliance according to an embodiment of the present invention;

[0043] Figure 5 The fifth schematic diagram shows the structure of a cooking appliance according to an embodiment of the present invention;

[0044] Figure 6 One of the schematic diagrams of a partial structure of a cooking appliance according to an embodiment of the present invention is shown;

[0045] Figure 7 The second part of the structural schematic diagram of a cooking appliance according to an embodiment of the present invention is shown;

[0046] Figure 8 The third part of the structural schematic diagram of a cooking appliance according to an embodiment of the present invention is shown;

[0047] Figure 9 The fourth part of the structural schematic diagram of a cooking appliance according to an embodiment of the present invention is shown;

[0048] Figure 10 The sixth schematic diagram shows the structure of a cooking appliance according to an embodiment of the present invention;

[0049] Figure 11 An exploded view of a portion of the structure of a cooking appliance according to an embodiment of the present invention is shown.

[0050] in, Figures 1 to 11 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0051] 1. Cooking appliance; 10. Cabinet; 102. Cooking cavity; 1022. First cavity; 1024. Second cavity; 11. First heating assembly; 12. First hot air assembly; 122. First motor; 124. First fan; 126. First heating element; 13. Second hot air assembly; 132. Second motor; 134. Second fan; 136. Second heating element; 14. Chamber partition; 142. First partition; 144. Insulation cotton; 146. Second partition; 15. Air guide; 152. Air vent; 154. First air guide; 156. Second air guide; 16. Air guide partition; 162. Partition body; 164. Air guide section; 1642. Air guide plate; 17. Control device; 18. First temperature sensor; 19. Second temperature sensor; 20. Second heating assembly; 21. Baking pan. Detailed Implementation

[0052] 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.

[0053] 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.

[0054] The following reference Figures 1 to 11 This invention describes a cooking appliance proposed according to some embodiments of the present invention.

[0055] According to an embodiment of the first aspect of the present invention, such as Figures 1 to 11 As shown, the first aspect of this utility model provides a cooking appliance 1, including a housing 10, a first heating component 11, a first hot air component 12, and a second hot air component 13. The housing 10 has a cooking cavity 102. The first heating component 11 is disposed on the top of the housing 10. The first hot air component 12 is disposed on the side wall of the housing 10 for blowing hot air into the cooking cavity 102. The second hot air component 13 is disposed on the side wall of the housing 10 for blowing hot air into the cooking cavity 102. The first hot air component 12 and the second hot air component 13 are disposed on the same side of the housing 10 and spaced apart along the height direction; or the first hot air component 12 and the second hot air component 13 are disposed on opposite sides of the housing 10 and spaced apart along the height direction (e.g., ...). Figure 1 The interval setting is indicated by the direction pointed to by H in the middle.

[0056] The cooking appliance 1 provided by this utility model includes a housing 10, a first heating component 11, a first hot air component 12, and a second hot air component 13. The housing 10 has a cooking cavity 102. The first heating component 11 is disposed on the top of the housing 10, allowing for heating food from above. Both the first hot air component 12 and the second hot air component 13 are disposed on the side wall of the housing 10, and both can blow hot air into the cooking cavity 102 from the side, thus achieving multi-directional heating of the cooking cavity 102. The first hot air component 12 and the second hot air component 13 can either be disposed on the same side of the housing 10 and spaced apart along the height direction, or disposed on opposite sides of the housing 10 and spaced apart along the height direction, thereby realizing multiple cooking modes and functions. It is understood that when the first hot air component 12 and the second hot air component 13 are spaced apart on the same side wall of the housing 10, a multi-layered hot air circulation system can be formed within the cooking cavity 102. Food placed at different heights within the cooking cavity 102 is subjected to hot air of varying intensity and temperature characteristics, effectively improving the uniformity of heating when multiple layers of food are cooked. When the first hot air assembly 12 and the second hot air assembly 13 are spaced apart on opposite sides of the housing 10, a more three-dimensional and comprehensive hot air convection network is constructed within the cooking cavity 102. The alternating circulation of hot air from opposite sides ensures a more even heat distribution within the cooking cavity 102, significantly reducing heat dead zones caused by food obstruction or poor hot air flow. Whether cooking single or multiple layers of food, this ensures uniform heating of each layer, significantly improving overall cooking uniformity and efficiency. This effectively solves the problems of uneven heating and low cooking efficiency in multi-layer cooking in related technologies, providing users with a superior cooking experience.

[0057] The first hot air assembly 12 and the second hot air assembly 13 can be used individually or simultaneously, thereby saving cooking power while ensuring cooking effect.

[0058] In some embodiments, optionally, such as Figure 3 and Figure 10 As shown, the cooking appliance 1 also includes: a partition 14, which is detachably disposed in the cooking cavity 102. When the partition 14 is disposed in the cooking cavity 102, it divides the cooking cavity 102 into a first cavity 1022 and a second cavity 1024. A first hot air assembly 12 is disposed corresponding to the first cavity 1022 and is used to blow hot air into the first cavity 1022. A second hot air assembly 13 is disposed corresponding to the second cavity 1024 and is used to blow hot air into the second cavity 1024.

[0059] In these embodiments, a removable partition 14 can be provided within the cooking cavity 102 to divide it into a first cavity 1022 and a second cavity 1024. A first hot air assembly 12 and a second hot air assembly 13 are correspondingly positioned within the two cavities, allowing the first and second hot air assemblies 12 and 13 to blow hot air into their respective cavities. By dividing the cooking cavity 102 into two cavities using the partition 14, users can freely choose to divide the cooking cavity 102 into two independent spaces for cooking, depending on the type and quantity of ingredients and their cooking needs. This not only meets the need to cook different ingredients simultaneously, such as roasting meat in the first cavity 1022 and baking pastries in the second cavity 1024, but also prevents different ingredients from mixing flavors during cooking, preserving the original taste of the food. Simultaneously, the independent hot air assemblies provide precise and uniform hot air to each cavity, effectively solving the problem of uneven heating between upper and lower layers in existing cooking appliances 1 during multi-layer cooking. Whether in the first chamber 1022 or the second chamber 1024, hot air can evenly coat the food, resulting in more uniform heating and effectively improving cooking results. Furthermore, the detachable partition 14 allows users to flexibly adjust the design according to their actual cooking needs. When a larger cooking space is required, the partition can be removed; when separate cooking areas are needed, the partition can be installed, greatly increasing the flexibility and convenience of the cooking appliance 1.

[0060] In some embodiments, the partition 14 may optionally be made of high-temperature resistant materials such as glass or plastic.

[0061] In some embodiments, optionally, such as Figure 11 As shown, the partition 14 includes: a first partition 142; heat insulation cotton 144 disposed on one side of the first partition 142; and a second partition 146 disposed on the side of the heat insulation cotton 144 away from the first partition 142.

[0062] In these embodiments, the partition 14 includes a first partition 142, heat insulation cotton 144, and a second partition 146. The heat insulation cotton 144 is disposed between the first partition 142 and the second partition 146, thereby effectively blocking heat transfer between the first cavity 1022 and the second cavity 1024. This prevents excessive heat transfer from one cavity to another during partitioned cooking, allowing each cavity to maintain a relatively independent and stable temperature environment. This facilitates precise control of the cooking effect and ensures that food in different cavities is cooked according to preset conditions.

[0063] In some embodiments, the first partition 142 and the second partition 146 may be enamel plates.

[0064] In this embodiment, both the first partition 142 and the second partition 146 are made of enamel plates, which can remain stable in the high-temperature environment inside the cooking cavity 102 and are not easily deformed, thereby ensuring that the partition plates 14 can effectively perform their functions of separation and heat insulation for a long time. At the same time, the surface of the enamel plates is smooth, not easily contaminated with oil and food residue, and easy to clean.

[0065] In some embodiments, the first partition 142 and the second partition 146 may be stainless steel plates.

[0066] In some embodiments, optionally, such as Figure 4 and Figure 5 As shown, the cooking appliance 1 also includes: a deflector 15, which is disposed in the housing 10 and covers the first hot air assembly 12 and the second hot air assembly 13, for guiding the air blown out by the first hot air assembly 12 and the second hot air assembly 13.

[0067] In these embodiments, a flow guide shroud 15 can also be provided, covering the first hot air assembly 12 and the second hot air assembly 13. The flow guide shroud 15 effectively guides the air blown out by the hot air assembly, making the hot air flow more concentrated and directional. This helps ensure that the hot air accurately reaches all parts of the cooking cavity 102, improving heat transfer efficiency, thereby shortening cooking time and increasing cooking efficiency. The flow guide shroud 15 also makes the flow of hot air more uniform and stable, avoiding disordered diffusion of hot air and local overheating or undercooling. At the same time, the flow guide shroud 15 can also provide a certain degree of protection for the hot air assembly, reducing the erosion and damage to the hot air assembly caused by oil stains, water vapor, etc. generated during cooking, and extending the service life of the hot air assembly.

[0068] In some embodiments, optionally, such as Figure 6 and Figure 7 As shown, the cooking appliance 1 also includes: a plurality of air vents 152 disposed on the air duct 15, located on the side of the first hot air assembly 12 and / or the second hot air assembly 13, and disposed opposite to the first hot air assembly 12 and / or the second hot air assembly 13.

[0069] In these embodiments, multiple air vents 152 can be provided on the air deflector 15, and these air vents 152 can be located on the sides of the first hot air assembly 12 and / or the second hot air assembly 13 and positioned opposite to the two hot air assemblies. By providing air vents 152, the flow path of hot air within the cooking cavity 102 can be further optimized. The air vents 152 located on the sides can guide the hot air to diffuse more evenly in the horizontal and vertical directions, while the air vents 152 positioned opposite to the hot air assemblies help to enhance the vertical penetration of the hot air, so that all corners within the cooking cavity 102 can be heated quickly and evenly, significantly improving the uniformity and effectiveness of cooking.

[0070] In some embodiments, the plurality of air vents 152 may optionally be partially or partially opened.

[0071] In some embodiments, the cooking appliance 1 may optionally include a flow guide baffle 16 disposed in the housing 10 and located inside the flow guide shroud 15, for guiding the air blown out by the first hot air assembly 12 and / or the second hot air assembly 13 to the air guide vent 152.

[0072] In these embodiments, a baffle 16 can also be provided inside the air duct 15 within the housing 10 to guide the air blown out by the first hot air assembly 12 and / or the second hot air assembly 13 to the air vent 152. The baffle 16 can greatly enhance the directionality and concentration of the hot air flow. This allows the hot air to pass more effectively through the air vent 152 and evenly cover all areas of the cooking cavity 102, thereby ensuring that the food is heated evenly and avoiding localized burning or undercooking, significantly improving the cooking effect. At the same time, the baffle 16 can also reduce the disordered scattering of hot air, allowing more hot air energy to be fully utilized, accelerating the cooking speed, and saving cooking time and energy.

[0073] In some embodiments, optionally, such as Figure 6 , Figure 7 , Figure 8 and Figure 9 As shown, the baffle 16 includes: a baffle body 162, which is disposed in the housing 10 and located inside the baffle shroud 15, between the first hot air assembly 12 and the second hot air assembly 13; and a plurality of baffle portions 164, which are disposed at opposite ends of the baffle body 162, for guiding the air blown out by the first hot air assembly 12 and the second hot air assembly 13 to the air inlet 152.

[0074] In these embodiments, the baffle 16 includes a baffle body 162 and multiple baffle sections 164. The baffle body 162 is disposed in the housing 10 and located inside the baffle shroud 15, between the first hot air assembly 12 and the second hot air assembly 13. It effectively separates the first hot air assembly 12 and the second hot air assembly 13, preventing interference and mixing of the air blown by the two hot air assemblies, ensuring the independence and stability of each hot air stream, and thus enabling more precise control of the heating effect of each hot air assembly on its corresponding area. The multiple baffle sections 164 can specifically guide the air blown by the first hot air assembly 12 and the second hot air assembly 13 to the air guide vent 152, greatly improving the efficiency and accuracy of hot air flow. This allows the hot air to flow along a preset path and be more evenly distributed to various parts of the cooking cavity 102, further enhancing the uniformity and consistency of cooking.

[0075] in, Figure 9 The direction indicated by the middle arrow is the direction of airflow.

[0076] In some embodiments, the flow guide 164 may optionally include a plurality of flow guide vanes 1642 disposed at opposite ends of the partition body 162, and the flow guide vanes 1642 are inclined away from the partition body 162 along the extending direction of the partition body 162.

[0077] In these embodiments, the airflow guide 164 includes a plurality of airflow guide vanes 1642 disposed at opposite ends of the partition body 162 and inclined away from the partition body 162 along the extending direction of the partition body 162. The plurality of inclined airflow guide vanes 1642 can effectively expand the airflow range of the hot air. This allows the hot air to cover more extensively all corners of the cooking cavity 102, further enhancing the uniformity of the hot air distribution.

[0078] In some embodiments, the angle at which the guide vane 1642 is tilted is greater than or equal to 30° and less than or equal to 45°.

[0079] In these embodiments, by limiting the tilt angle of the guide vane 1642 to between 30° and 45°, sufficient guiding effect on the hot air can be ensured so that the hot air can be smoothly guided to the air vent 152, while avoiding the increase in hot air flow resistance due to excessive angle, thereby effectively maintaining the high efficiency of hot air circulation.

[0080] In some embodiments, the guide vane 1642 may be tilted at an angle of 30°.

[0081] In some embodiments, the guide vane 1642 may be tilted at an angle of 35°.

[0082] In some embodiments, the guide vane 1642 may be tilted at an angle of 40°.

[0083] In some embodiments, the guide vane 1642 may be tilted at an angle of 45°.

[0084] In some embodiments, the flow deflector 16 may optionally be an integrally bent structure.

[0085] In some embodiments, the flow guide baffle 16 is optionally assembled as a symmetrical structure.

[0086] In some embodiments, the shape of the guide vane 1642 can be either a bent straight edge or an arc edge.

[0087] In some embodiments, the flow deflector 16 is optionally fixed to the housing 10 by screws.

[0088] In some embodiments, optionally, one end of the flow guide baffle 16 is snapped into the housing 10, and the other end is fixed by screws.

[0089] In some embodiments, the air guide shroud 15 may optionally include: a first air guide shroud 154 disposed in the housing 10 and covering the outside of the first hot air assembly 12, for guiding the air blown out by the first hot air assembly 12; and a second air guide shroud 156 disposed in the housing 10 and covering the outside of the second hot air assembly 13, for guiding the air blown out by the second hot air assembly 13.

[0090] In these embodiments, the air deflector 15 includes a first air deflector 154 and a second air deflector 156. The first air deflector 154 is disposed outside the first hot air assembly 12 to guide the air blown out of it, and the second air deflector 156 is disposed outside the second hot air assembly 13 to guide the air blown out of it. The independent arrangement of the first air deflector 154 and the second air deflector 156 enables precise guidance and independent control of the air blown out of the first hot air assembly 12 and the second hot air assembly 13. This makes the hot air flow path of each hot air assembly clearer and more concentrated, thereby more effectively transferring heat to specific areas of the cooking cavity 102, improving the targeting and accuracy of heating. At the same time, this independent air deflector 15 design helps to reduce air field interference between the two hot air assemblies. It ensures that the air blown out by each hot air assembly can flow in a preset direction and intensity, avoiding the mixing and cancellation of airflows, thereby improving the utilization efficiency of hot air and the cooking effect.

[0091] In some embodiments, the cooking appliance 1 may optionally include an air inlet disposed on the air deflector 15.

[0092] In some embodiments, optionally, such as Figure 2 As shown, the first hot air assembly 12 includes: a first motor 122 disposed in the housing 10; a first fan 124 disposed in the first motor 122; and a first heating element 126 disposed in the housing 10, opposite to the first fan 124, wherein the first fan 124 can blow the heat generated by the first heating element 126 into the cooking cavity 102. The second hot air assembly 13 includes: a second motor 132 disposed in the housing 10; a second fan 134 disposed in the second motor 132; and a second heating element 136 disposed in the housing 10, opposite to the second fan 134, wherein the second fan 134 can blow the heat generated by the second heating element 136 into the cooking cavity 102.

[0093] In these embodiments, the first hot air assembly 12 includes a first motor 122, a first fan 124, and a first heating element 126 disposed opposite to the first fan 124, all located in the housing 10. The second hot air assembly 13 includes a second motor 132, a second fan 134, and a second heating element 136 disposed opposite to the second fan 134, all located in the housing 10. The first motor 122 drives the first fan 124 to rotate, enabling it to quickly and evenly blow the heat generated by the first heating element 126 into the cooking cavity 102. The combination of the second motor 132 and the second fan 134 works similarly. This structure allows heat to be quickly transferred into the cooking cavity 102, greatly shortening the preheating time and improving cooking efficiency. Simultaneously, the first fan 124 and the second fan 134, respectively, cooperate with the oppositely disposed first heating element 126 and second heating element 136, to precisely control the direction and intensity of heat output. This achieves targeted heating of different areas within the cooking cavity 102, meeting various cooking needs such as localized baking and overall heating.

[0094] In some embodiments, the cooking appliance 1 may optionally include a control device 17, which is connected to the first hot air assembly 12 and the second hot air assembly 13 respectively, for controlling the first hot air assembly 12 and / or the second hot air assembly 13 to operate.

[0095] In these embodiments, a control device 17 can also be provided and connected to the first hot air assembly 12 and the second hot air assembly 13, thereby achieving precise control over the working status of the first hot air assembly 12 and the second hot air assembly 13. Users can flexibly choose to activate the first hot air assembly 12 alone, the second hot air assembly 13 alone, or both assemblies simultaneously, according to different cooking needs and ingredient characteristics, and adjust their operating power, working time, and other parameters to achieve diverse and personalized cooking effects.

[0096] In some embodiments, the cooking appliance 1 may optionally include: a first temperature sensor 18 disposed in the housing 10, connected to the control device 17, and disposed near the first hot air assembly 12, wherein the control device 17 can control the first hot air assembly 12 to operate based on the detection result of the first temperature sensor 18; and / or a second temperature sensor 19 disposed in the housing 10, connected to the control device 17, and disposed near the second hot air assembly 13, wherein the control device 17 can control the second hot air assembly 13 to operate based on the detection result of the second temperature sensor 19.

[0097] In these embodiments, by providing a first temperature sensor 18 connected to the control device 17 and located near the first hot air assembly 12, and / or a second temperature sensor 19 located near the second hot air assembly 13 on the housing 10, the control device 17 can control the operation of the corresponding hot air assembly based on its detection results. This achieves precise monitoring and control of the temperature within the cooking cavity 102. The first temperature sensor 18 can provide real-time feedback on the temperature of the area near the first hot air assembly 12, and the same applies to the second temperature sensor 19. Based on this precise data, the control device 17 accurately adjusts the operating state of the first hot air assembly 12 and / or the second hot air assembly 13, ensuring that the temperature within the cooking cavity 102 remains within the ideal range, thereby guaranteeing the quality and taste of the cooked food. Especially during compartmentalized cooking, it can accurately monitor the temperature within each cavity.

[0098] In some embodiments, the first temperature sensor 18 may be disposed on the left or right side of the first shroud 154, or at the top or bottom of the middle of the first shroud 154.

[0099] In some embodiments, the second temperature sensor 19 may be disposed on the left or right side of the second shroud 156, or at the top or bottom of the middle of the second shroud 156.

[0100] In some embodiments, the cooking appliance 1 may optionally include a second heating component 20 disposed at the bottom of the housing 10.

[0101] In these embodiments, a second heating element 20 may also be provided at the bottom of the housing 10. The addition of the bottom heating element further enriches the heating methods of the cooking appliance 1, helps to quickly heat the bottom of the food, provides uniform and stable heat support during cooking, and improves the success rate of cooking and the quality of the food.

[0102] In some embodiments, the cooking appliance 1 may optionally include a baking pan 21 or a grill rack, which is detachably disposed within the cooking cavity 102.

[0103] In some embodiments, optionally, the inner wall of the box 10 is provided with support ribs, and the baking tray 21 or the baking rack is mounted on the support ribs.

[0104] In some embodiments, the cooking appliance 1 may optionally include an oven.

[0105] In some embodiments, the cooking appliance 1 may be a built-in oven, a built-in steam oven, or a built-in microwave-steam-oven combination appliance.

[0106] According to an embodiment of the first aspect of the present invention, a cooking appliance is provided, comprising upper and lower dual hot air systems (a first hot air assembly and a second hot air assembly), each hot air system comprising a hot air motor, a hot air heating element, a hot air guide shroud, hot air fan blades and a temperature sensor NTC (Negative Temperature Coefficient).

[0107] This application presents a dual-hot air cooking appliance with two independent hot air systems, two independent hot air circulation guides, and hot air fan blades on the back, in addition to the standard upper and lower heating elements. The two rear hot air systems, working in conjunction with the hot air circulation guides, can operate independently or intermittently, or simultaneously. Each system has two independent NTC thermostats (upper and lower), mounted on the right side of the hot air guides. The heat generated by each rear hot air system is guided by the hot air circulation guide structure and the front air vents to various directions within the cavity, ensuring that hot air reaches the food surface unobstructed during multi-layer cooking. This guarantees optimal cooking results and improves cooking efficiency.

[0108] In some embodiments, the upper and lower hot air circulation guide hoods have guide structures on both the left and right sides to gather the hot air and blow it out to both sides, which makes it less likely to form turbulence.

[0109] In some embodiments, the upper part of the air guide shroud has an air guide vent, and the lower part of the air guide shroud has an air guide vent. In addition to a large area of ​​air inlet holes, each air guide shroud also has an air guide vent on the side. This design ensures that hot air is evenly discharged from top to bottom to cover each layer of food.

[0110] In some embodiments, the partition plate may optionally consist of three layers: an upper cover plate, a middle insulation layer, and a lower cover plate. When the partition plate is placed in the middle of the cavity, it can separate the cavity into two smaller cavities, allowing users to use a single cavity or cook different foods in different cavities.

[0111] In some embodiments, the upper and lower cover plates may optionally be made of cold-rolled steel enamel.

[0112] In some embodiments, the upper and lower cover plates may be made of stainless steel or the like.

[0113] In this embodiment, without the partition, the upper and lower dual hot air function can be activated for simultaneous cooking. Users can place two baking trays or racks for simultaneous two-layer cooking, with the trays or racks positioned precisely in the center of each hot air vent. When the partition is placed, it divides the large cavity into two smaller cavities. For small portions of food, users can choose to cook them in the smaller cavities. In this case, the upper hot air system can be controlled independently, increasing cooking speed.

[0114] According to an embodiment of the first aspect of this utility model, a cooking appliance is provided, which is a dual-hot air system with an integrated hot air guide hood structure. In addition to the normal upper and lower heating elements, the cooking appliance has two independent hot air heating elements (a first hot air assembly and a second hot air assembly) on the back, an integrated hot air circulation guide hood, and two independent hot air fan blades. The two rear heating elements, together with the hot air circulation guide hood, can work independently or simultaneously, and each has two NTC thermostats for independent temperature control, mounted on the right side of the hot air guide hood. The hot air circulation guide hood contains a baffle with a flow-guiding structure (flow-guiding baffle), which guides the heat generated by each rear heating element through the hot air circulation guide hood, the flow-guiding structure, and the front air vents to various directions (left, right, up, down, etc.) within the cavity, ensuring that hot air reaches the food surface without obstruction during multi-layer cooking. This guarantees the cooking effect and improves cooking efficiency.

[0115] In some embodiments, the overall hot air guide hood may have air vents on the front, top, bottom, left, and right sides. The air guide baffles on the back panel are two Y-shaped air guides, which can guide the upper and lower hot air systems respectively, so that the hot air can be smoothly and quickly discharged from the left and right air guides, avoiding turbulence that could affect cooking.

[0116] In some embodiments, the baffle plate can be fixed to the back of the oven cavity with four screws or one end can be inserted into the back plate of the cavity and the other end can be fixed with screws.

[0117] In some embodiments, the baffle is optionally located in the middle of the back of the hot air guide shroud to ensure that hot air can be guided to both the upper and lower fan blades. The baffle has four guide vanes, which can respectively guide the hot air to the left and right air inlets of the guide shroud, facilitating the circulation and dissipation of the hot air.

[0118] In some embodiments, the angle between the flow guide vane and the flow guide baffle is generally recommended to be 30°-45°.

[0119] In some embodiments, the flow guide baffle may be an integral bent structure or two symmetrical structures assembled together.

[0120] In some embodiments, the shape of the guide vane can be either a bent straight edge or an arc-shaped edge.

[0121] In this embodiment, without the partition, the upper and lower dual hot air function can be activated for simultaneous cooking. Users can place two baking trays or racks for simultaneous two-layer cooking, with the trays or racks positioned precisely in the center of each hot air vent. When the partition is placed, it divides the large cavity into two smaller cavities. For small portions of food, users can choose to cook them in the smaller cavities, in which case the upper hot air can be controlled independently, increasing cooking speed.

[0122] The beneficial effects of this application are as follows:

[0123] 1. It can achieve simultaneous and even cooking on both sides of the built-in large oven, as well as cooking in separate cavities, increasing the user's usage scenarios.

[0124] 2. Improved the cooking effect of uneven cooking when cooking two layers at the same time, thus enhancing the user experience.

[0125] 3. It can ensure that when multiple layers of food are cooked at the same time, each layer of food is heated evenly and the hot air coverage is high, thereby improving heating efficiency and cooking speed.

[0126] The key points of this application are as follows:

[0127] 1. When cooking appliances are used for simultaneous and uniform cooking in two layers, there are individual hot air guide hoods or overall guide hood solutions. When cooking quickly in separate chambers, there is a cooking solution with one chamber and two temperatures.

[0128] 2. The cavity partition design uses upper and lower layers with insulation cotton in between to prevent heat transfer when the cavity is divided. It also solves the problem of the cavity partition withstanding temperatures above 430℃. Importantly, this cavity partition can support the oven's high-temperature self-cleaning function.

[0129] 3. The structure of the guide baffle of the overall guide shroud, the guide plate that provides a guiding structure for hot air flow, and the design scheme of the air outlet opening of the hot air guide shroud.

[0130] 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.

[0131] 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.

[0132] 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 utensil, characterized in that, include: The container has a cooking cavity; The first heating component is located at the top of the housing; A first hot air assembly is disposed on the side wall of the housing and is used to blow hot air into the cooking cavity; The second hot air assembly is disposed on the side wall of the housing and is used to blow hot air into the cooking cavity; The first hot air assembly and the second hot air assembly are disposed on the same side of the housing and spaced apart along the height direction; or the first hot air assembly and the second hot air assembly are disposed on opposite sides of the housing and spaced apart along the height direction.

2. The cooking utensil according to claim 1, characterized in that, Also includes: A partition is detachably disposed in the cooking cavity. When disposed in the cooking cavity, the partition divides the cooking cavity into a first cavity and a second cavity. A first hot air assembly is disposed corresponding to the first cavity and is used to blow hot air into the first cavity. A second hot air assembly is disposed corresponding to the second cavity and is used to blow hot air into the second cavity.

3. The cooking utensil according to claim 2, characterized in that, The partition plate includes: First partition; Thermal insulation cotton is disposed on one side of the first partition; The second partition is disposed on the side of the insulation cotton away from the first partition.

4. The cooking utensil according to claim 1, characterized in that, Also includes: A flow guide shroud is disposed in the housing and covers the first hot air assembly and the second hot air assembly, and is used to guide the air blown out by the first hot air assembly and the second hot air assembly.

5. The cooking utensil according to claim 4, characterized in that, Also includes: Multiple air vents are disposed on the air guide shroud, located on the side of the first hot air assembly and / or the second hot air assembly, and disposed opposite to the first hot air assembly and / or the second hot air assembly.

6. The cooking utensil according to claim 5, characterized in that, Also includes: A flow guide baffle is disposed in the housing and located inside the flow guide hood, for guiding the air blown out by the first hot air assembly and / or the second hot air assembly to the air guide port.

7. The cooking utensil according to claim 6, characterized in that, The flow guide baffle includes: The partition body is disposed in the box and located inside the air guide shroud, between the first hot air assembly and the second hot air assembly; Multiple airflow guides are disposed at opposite ends of the partition body to guide the air blown out by the first hot air assembly and the second hot air assembly to the airflow guide.

8. The cooking utensil according to claim 7, characterized in that, The flow guide includes: Multiple guide vanes are disposed at opposite ends of the partition body, and are inclined away from the partition body along the extending direction of the partition body.

9. The cooking utensil according to claim 8, characterized in that, The angle of inclination of the guide vane is greater than or equal to 30° and less than or equal to 45°.

10. The cooking utensil according to claim 4, characterized in that, The flow deflector includes: A first air guide shroud is disposed in the housing and covers the outside of the first hot air assembly, for guiding the air blown out by the first hot air assembly; The second air guide shroud is disposed in the housing and covers the outside of the second hot air assembly, and is used to guide the air blown out by the second hot air assembly.

11. The cooking utensil according to any one of claims 1 to 10, characterized in that, The first hot air assembly includes: A first motor is installed in the housing; The first fan is mounted on the first motor; A first heating element is disposed in the housing and is positioned opposite to the first fan. The first fan is capable of blowing the heat generated by the first heating element into the cooking cavity. The second hot air assembly includes: A second motor is installed in the housing; The second fan is mounted on the second motor; The second heating element is disposed in the housing and is positioned opposite to the second fan. The second fan can blow the heat generated by the second heating element into the cooking cavity.

12. The cooking utensil according to any one of claims 1 to 10, characterized in that, Also includes: A control device is connected to the first hot air assembly and the second hot air assembly respectively, and is used to control the first hot air assembly and / or the second hot air assembly to operate.

13. The cooking utensil according to claim 12, characterized in that, Also includes: A first temperature sensor is disposed in the housing, connected to the control device, and positioned close to the first hot air assembly. The control device can control the first hot air assembly to operate based on the detection result of the first temperature sensor; and / or A second temperature sensor is disposed in the housing, connected to the control device, and located near the second hot air assembly. The control device can control the second hot air assembly to operate based on the detection result of the second temperature sensor.

14. The cooking utensil according to any one of claims 1 to 10, characterized in that, Also includes: The second heating component is located at the bottom of the housing.

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