Cooking equipment

Abstract

The utility model relates to cooking equipment. The cooking equipment comprises a box body; the inner container is fixedly arranged on the box body; the water tank is fixedly arranged on the box body; the spray head is located in the inner container, and a plurality of water spray holes are evenly distributed in the peripheral face of the spray head; the water pump is fixedly arranged on the box body and provided with a water inlet and a water outlet, the water inlet is connected with the water tank, the water outlet is connected with the nozzle, and each water spraying hole is communicated with the water outlet; the heating pipe comprises a heating rod, the heating pipe generates heat through the heating rod, and the heating rod is in a grid shape and is arranged around the spray head; the multiple heating pipes and the multiple nozzles are arranged in a one-to-one correspondence mode, and all the heating pipes are evenly distributed in the length direction of the inner container. After the cooking equipment is used for baking food, the water pump can be started, water in the water tank enters the spray head under the action of the water pump and is finally sprayed out of the water spray holes to be uniformly sprayed to the surface of the heating rod, so that the heating rod is automatically cleaned, food residues and oil stains on the surface of the heating rod are automatically removed, and the cooking efficiency is improved. And the cleaning burden of the user is relieved.

Description

Technical Field

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

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

[0003] The heating element is typically located inside the oven cavity at the top. During baking, food residue and grease may splatter or drift onto the surface of the heating element. If this residue and grease are not cleaned, they will carbonize and produce smoke and odors the next time the oven is used due to the extremely high temperature on the heating element surface. This smoke and odors contaminate the food, resulting in poor taste and being detrimental to the user's health. Therefore, the heating element needs to be cleaned after baking to remove food residue and grease. However, manually cleaning the heating element increases the user's cleaning burden and reduces the user experience. Utility Model Content

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

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

[0006] A cooking device comprising:

[0007] Box;

[0008] The inner liner is fixedly installed in the box body;

[0009] A water tank is fixedly installed in the container body;

[0010] The nozzle is located inside the inner tank, and multiple water spray holes are evenly distributed on the outer circumferential surface of the nozzle.

[0011] A water pump, fixedly mounted in the housing, has an inlet and an outlet; the inlet is connected to the water tank, and the outlet is connected to the nozzle; each spray hole is connected to the outlet.

[0012] The heating element includes a heating rod, which generates heat through the heating rod. The heating rod is arranged in a grid pattern and surrounds the nozzle. Multiple heating elements and nozzles are provided, and each heating element and nozzle is arranged in a one-to-one correspondence. All heating elements are evenly distributed along the length of the inner liner.

[0013] This cooking equipment has at least the following beneficial effects:

[0014] After baking the food with this cooking device, the water pump can be turned on. Water from the tank enters the nozzles under the pump's action and is then sprayed evenly onto the heating element's surface through various spray holes. This automatically cleans the heating element, removing food residue and grease, reducing the user's cleaning burden and improving the user experience. Furthermore, if there is a lot of grease on the heating element's surface, detergent can be added to the tank or the water temperature can be increased for a deeper cleaning.

[0015] In one embodiment, both the nozzle and the heating rod are cylindrical, and the axis of the nozzle coincides with the axis of the heating rod.

[0016] This configuration allows the water inside the nozzle to be sprayed evenly onto the surface of the heating element, which facilitates even cleaning of the heating element.

[0017] In one embodiment, the heating rod has a plurality of spiral heating fins, and the heating tube generates heat through the heating fins; all the heating fins are arranged around the axis of the nozzle and are cross-connected between every two adjacent heating fins to make the heating rod form a grid; each heating fin has a streamlined structure.

[0018] This design serves two purposes: firstly, it creates a smooth surface on the heating element, reducing the accumulation of food residue and grease; secondly, the streamlined structure guides water flow quickly across the surface of the heating element, carrying away dirt and facilitating cleaning.

[0019] In one embodiment, all of the heating fins are evenly distributed around the axis of the nozzle.

[0020] This configuration allows the water inside the nozzle to be sprayed evenly onto the surface of the heating element, which facilitates even cleaning of the heating element.

[0021] In one embodiment, the heating element further includes a rotating part rotatably connected to the inner pot, and the heating rod is fixed to the rotating part; the heating fins are capable of generating airflow as the rotating part rotates; the cooking device further includes a drive motor, which includes a base and an output shaft, the base being fixed to the inner pot and the output shaft being rotatably connected to the base; the output shaft is connected to the rotating part to drive the rotating part to rotate.

[0022] This design has two advantages. First, during the cleaning of the heating element using the spray nozzle, the drive motor rotates the rotating part, thus rotating the heating element and facilitating cleaning, improving the cleaning effect. Second, during the baking process, the drive motor also rotates the rotating part, and the heating blades generate airflow as the part rotates, distributing the heat generated by the heating element evenly. This ensures that the heat generated by the heating element is evenly distributed within the inner cavity, reducing cold spots and improving the baking effect of the cooking equipment.

[0023] In one embodiment, the cooking device further includes a belt, the rotating part is a pulley, and the output shaft and the rotating part are driven by the belt.

[0024] With this configuration, even if the drive motor and the heating element are far apart, the output shaft can still drive the rotating part to rotate, which makes it convenient to arrange the drive motor and the heating element.

[0025] In one embodiment, the belt is a V-belt, the rotating part is provided with a first wheel groove, and the output shaft is provided with a second wheel groove. Both the first wheel groove and the second wheel groove are conformally adapted to the belt, and the belt is tightly fitted around the first wheel groove and the second wheel groove.

[0026] This design increases the friction between the belt and the rotating parts, as well as between the belt and the output shaft, which improves the transmission efficiency between the output shaft and the rotating parts. Furthermore, the belt is less prone to misalignment, ensuring stable transmission between the output shaft and the rotating parts.

[0027] In one embodiment, only one drive motor and one belt are provided. The belt passes sequentially through the first groove on each of the heating tubes, so that the drive motor drives the rotating part on each of the heating tubes through the belt.

[0028] This configuration allows for the use of a single drive motor to rotate the rotating parts on each heating element, which helps reduce the size and weight of the cooking equipment and lowers the operating costs.

[0029] In one embodiment, any two adjacent heating tubes are located on opposite sides of the belt.

[0030] This configuration helps to tighten the belt and ensures reliable transmission between the output shaft and each rotating part via the belt.

[0031] In one embodiment, the nozzle and each of the heating tubes are located at the top of the inner liner.

[0032] This design allows some of the hot air to radiate downwards during the rotation of the heating element, interacting with the natural convection formed by the natural rise of hot air. This helps to distribute the heat generated by the heating element evenly within the inner liner, reduces cold zones, and improves the baking effect of the cooking equipment. Attached Figure Description

[0033] Figure 1 This is a perspective view of a cooking apparatus according to an embodiment of this application;

[0034] Figure 2 for Figure 1 A three-dimensional schematic diagram of the cooking equipment shown from another perspective;

[0035] Figure 3 for Figure 1 A three-dimensional schematic diagram of some structures in the cooking equipment shown;

[0036] Figure 4 for Figure 3 Enlarged view of point A in the middle;

[0037] Figure 5 for Figure 3 Rear view of the structure shown;

[0038] Figure 6 for Figure 3 A three-dimensional schematic diagram of the middle section structure;

[0039] Figure 7 for Figure 6 Enlarged diagram of point B in the middle.

[0040] Figure label:

[0041] 1. Housing; 2. Inner liner; 3. Water tank; 4. Nozzle; 41. Spray hole; 5. Heating tube; 51. Heating rod; 511. Heating wing; 52. Rotating part; 521. First wheel groove; 6. Drive motor; 61. Base; 62. Output shaft; 621. Second wheel groove; 7. Belt; 8. Water pump. Detailed Implementation

[0042] To make the above-mentioned objectives, features, and advantages of this application more apparent and understandable, the specific embodiments of this application are described in detail below with reference to the accompanying drawings. Many specific details are set forth in the following description to provide a thorough understanding of this application. However, this application can be implemented in many other ways different from those described herein, and those skilled in the art can make similar modifications without departing from the spirit of this application. Therefore, this application is not limited to the specific embodiments disclosed below.

[0043] In the description of this application, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc., indicating the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this application.

[0044] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this application, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0045] In this application, unless otherwise expressly specified and limited, the terms "installation," "connection," "joining," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components, unless otherwise expressly limited. Those skilled in the art can understand the specific meaning of the above terms in this application according to the specific circumstances.

[0046] In this application, unless otherwise expressly specified and limited, "above" or "below" the second feature can mean that the first feature is in direct contact with the second feature, or that the first feature is in indirect contact with the second feature through an intermediate medium. Furthermore, "above," "over," and "on top" of the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply indicates that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply indicates that the first feature is at a lower horizontal level than the second feature.

[0047] It should be noted that when an element is referred to as being "fixed to" or "set on" another element, it can be directly on the other element or there may be an intervening element. When an element is considered to be "connected to" another element, it can be directly connected to the other element or there may be an intervening element. The terms "vertical," "horizontal," "upper," "lower," "left," "right," and similar expressions used herein are for illustrative purposes only and do not represent the only possible implementation.

[0048] See Figures 1 to 7 This application provides a cooking device, which includes a housing 1, an inner liner 2, a water tank 3, a nozzle 4, a water pump 8, and a heating element 5. The inner liner 2 is fixed to the housing 1, the water tank 3 is fixed to the housing 1, and the nozzle 4 is located inside the inner liner 2. Multiple spray holes 41 are evenly distributed on the outer circumference of the nozzle 4. The water pump 8 is fixed to the housing 1 and has an inlet and an outlet. The inlet is connected to the water tank 3, and the outlet is connected to the nozzle 4. Each spray hole 41 is connected to the outlet. The heating element 5 includes a heating rod 51, which generates heat. The heating rod 51 is arranged in a grid pattern and surrounds the nozzle 4. Multiple heating elements 5 and multiple nozzles 4 are provided, with each element corresponding to one other element. All heating elements 5 are evenly distributed along the length of the inner liner 2.

[0049] After baking the food using this cooking device, the water pump 8 can be turned on. Water from the water tank 3 enters the nozzle 4 under the action of the water pump 8, and is then sprayed evenly from each spray hole 41 onto the surface of the heating element 51. This achieves automatic cleaning of the heating element 51, automatically removing food residue and grease from its surface, reducing the user's cleaning burden and improving the user experience. Furthermore, if there is a lot of grease on the surface of the heating element 51, detergent can be added to the water tank 3 or the water temperature in the tank 3 can be increased to achieve a deeper cleaning of the heating element 51.

[0050] For example, the cooking appliance is an oven / steam oven / steam oven / microwave oven / steam oven.

[0051] See Figure 6 and Figure 7 Both the nozzle 4 and the heating rod 51 are cylindrical, with the axis of the nozzle 4 coinciding with the axis of the heating rod 51. This facilitates the even spraying of water from the nozzle 4 onto the surface of the heating rod 51, thus ensuring a uniform cleaning of the heating rod 51.

[0052] See Figure 6 and Figure 7The heating element 51 has multiple spiral heating fins 511, through which the heating tube 5 generates heat. All heating fins 511 are arranged around the axis of the nozzle 4, and every two adjacent heating fins 511 are cross-connected, creating a mesh-like structure for the heating element 51. Each heating fin 511 has a streamlined structure. On one hand, this makes the surface of the heating element 51 smooth, reducing the accumulation of food residue and grease. On the other hand, the streamlined structure guides water flow quickly across the surface of the heating element 51, carrying away dirt and facilitating cleaning.

[0053] See Figure 6 and Figure 7 All heating elements 511 are evenly distributed around the axis of the nozzle 4. This facilitates the even spraying of water from the nozzle 4 onto the surface of the heating element 51, and promotes the even cleaning of the heating element 51.

[0054] See Figure 3 , Figure 5 and Figure 6 The heating element 5 also includes a rotating part 52, which is rotatably connected to the inner liner 2. A heating rod 51 is fixed to the rotating part 52, and the heating fins 511 generate airflow as the rotating part 52 rotates. (See reference...) Figures 3 to 5 The cooking equipment also includes a drive motor 6, which comprises a base 61 and an output shaft 62. The base 61 is fixed to the inner liner 2, and the output shaft 62 is rotatably connected to the base 61. The output shaft 62 is connected to a rotating part 52 to drive the rotating part 52 to rotate. On one hand, during the cleaning of the heating element 51 using the nozzle 4, the drive motor 6 can be used to rotate the rotating part 52, thereby rotating the heating element 51, which is beneficial for cleaning the heating element 51 and can improve the cleaning effect. On the other hand, during the baking process, the drive motor 6 can also be used to rotate the rotating part 52. The heating fins 511 generate airflow as the rotating part 52 rotates, thereby evenly distributing the heat generated by the heating element. This is beneficial for the even distribution of the heat generated by the heating element 5 within the inner liner 2, which helps to reduce cold zones and improves the baking effect of the cooking equipment.

[0055] See Figures 3 to 5 The cooking device also includes a belt 7, and the rotating part 52 is a pulley. The output shaft 62 and the rotating part 52 are driven by the belt 7. In this way, even if the drive motor 6 and the heating element 5 are far apart, the output shaft 62 can still drive the rotating part 52 to rotate, which facilitates the arrangement of the drive motor 6 and the heating element 5.

[0056] See Figure 4The belt 7 is a V-belt. The rotating part 52 has a first groove 521, and the output shaft 62 has a second groove 621. Both the first and second grooves 521 are conformally fitted to the belt 7, which is tightly fitted within them. This increases the friction between the belt 7 and the rotating part 52, and between the belt 7 and the output shaft 62, thus improving the transmission efficiency between the output shaft 62 and the rotating part 52. Furthermore, the belt 7 is less prone to deviation, ensuring stable transmission between the output shaft 62 and the rotating part 52.

[0057] See Figure 3 Only one drive motor 6 and one belt 7 are provided. The belt 7 passes through the first wheel groove 521 on each heating tube 5 in sequence, so that the drive motor 6 drives the rotating part 52 on each heating tube 5 through the belt 7. In this way, only one drive motor 6 can drive the rotating part 52 on each heating tube 5 to rotate, which helps to reduce the size and weight of the cooking equipment and reduce the operating cost of the cooking equipment.

[0058] See Figure 3 and Figure 5 Any two adjacent heating tubes 5 are located on opposite sides of the belt 7. This helps to tighten the belt 7 and ensures reliable transmission between the output shaft 62 and each rotating part 52 via the belt 7.

[0059] Because cold air is denser than hot air, hot air will naturally rise and create natural convection within inner liner 2. (See also...) Figure 1 The nozzle 4 and each heating element 5 are located at the top of the inner liner 2. In this way, as the heating element 5 rotates, some of the hot air is dissipated downwards, interacting with the natural convection formed by the natural rise of hot air. This helps to distribute the heat generated by the heating element 5 evenly within the inner liner 2, reduces cold zones, and improves the baking effect of the cooking equipment.

[0060] In some embodiments, any two adjacent heating tubes 5 may also be located on the same side of the belt 7.

[0061] In some embodiments, the belt 7 is a flat belt. In these embodiments, the first groove 521 is not provided on the rotating part 52, and the second groove 621 is not provided on the output shaft 62.

[0062] In some embodiments, the belt 7 is a synchronous belt, the rotating part 52 is provided with a first gear, and the output shaft 62 is provided with a second gear, both of which mesh with the belt 7.

[0063] In some embodiments, the output shaft 62 and the rotating part 52 are driven by a gear / friction wheel / chain.

[0064] In some embodiments, multiple drive motors 6 are provided and are arranged one-to-one with heating tubes 5. The output shaft 62 on each drive motor 6 drives the rotating part 52 on the corresponding heating tube 5 to rotate.

[0065] In some embodiments, the heating element 5 is connected to a power source via a wire, which is always touching or abutting the heating element 5. This ensures that the heating element 5 and the wire are always in contact, guaranteeing that the heating element 5 is always powered. It also allows the heating element 5 to rotate freely without the wire twisting during this rotation.

[0066] In some embodiments, the heating element 5 is connected to a power source via wires, and the drive motor 6 can rotate in both directions. During operation of the cooking device, the forward and reverse rotation of the drive motor 6 alternates to prevent excessive twisting of the wires.

[0067] In some embodiments, the water outlet and the nozzle 4 are connected by a rigid water pipe, which passes through the rotating part 52.

[0068] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0069] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of protection of this application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these modifications and improvements all fall within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the appended claims.

Claims

1. A cooking device, characterized in that, include: Box (1); Inner liner (2), fixed to the box body (1); Water tank (3) is fixed to the box body (1); The nozzle (4) is located inside the inner liner (2), and multiple water spray holes (41) are evenly distributed on the outer circumferential surface of the nozzle (4); A water pump (8), fixed to the housing (1), has an inlet and an outlet, the inlet being connected to the water tank (3), the outlet being connected to the nozzle (4), and each of the spray holes (41) being connected to the outlet; and Heating tube (5) includes heating rod (51), the heating tube (5) generates heat through the heating rod (51), the heating rod (51) is in a grid shape and is arranged around the nozzle (4); multiple heating tubes (5) and nozzles (4) are provided, the heating tubes (5) and nozzles (4) are arranged one-to-one, and all the heating tubes (5) are evenly distributed along the length direction of the inner liner (2).

2. The cooking apparatus according to claim 1, characterized in that, Both the nozzle (4) and the heating rod (51) are cylindrical, and the axis of the nozzle (4) coincides with the axis of the heating rod (51).

3. The cooking apparatus according to claim 2, characterized in that, The heating rod (51) has multiple spiral heating wings (511), and the heating tube (5) generates heat through the heating wings (511); all the heating wings (511) are arranged around the axis of the nozzle (4) and every two adjacent heating wings (511) are cross-connected to make the heating rod (51) form a grid; each heating wing (511) has a streamlined structure.

4. The cooking apparatus according to claim 3, characterized in that, All of the heating wings (511) are evenly distributed around the axis of the nozzle (4).

5. The cooking apparatus according to claim 4, characterized in that, The heating tube (5) also includes a rotating part (52), which is rotatably connected to the inner pot (2), and the heating rod (51) is fixed to the rotating part (52); the heating wing (511) can generate wind as it rotates with the rotating part (52); the cooking device also includes a drive motor (6), which includes a base (61) and an output shaft (62), the base (61) is fixed to the inner pot (2), and the output shaft (62) is rotatably connected to the base (61); the output shaft (62) is connected to the rotating part (52) to drive the rotating part (52) to rotate.

6. The cooking apparatus according to claim 5, characterized in that, The cooking device also includes a belt (7), the rotating part (52) is a pulley, and the output shaft (62) and the rotating part (52) are driven by the belt (7).

7. The cooking apparatus according to claim 6, characterized in that, The belt (7) is a V-belt. The rotating part (52) is provided with a first wheel groove (521), and the output shaft (62) is provided with a second wheel groove (621). The first wheel groove (521) and the second wheel groove (621) are both adapted to the belt (7) in a contour. The belt (7) is tightly fitted on the first wheel groove (521) and the second wheel groove (621).

8. The cooking apparatus according to claim 7, characterized in that, Only one drive motor (6) and one belt (7) are provided. The belt (7) passes through the first wheel groove (521) on each of the heating tubes (5) in sequence, so that the drive motor (6) drives the rotating part (52) on each of the heating tubes (5) through the belt (7).

9. The cooking apparatus according to claim 8, characterized in that, Any two adjacent heating tubes (5) are located on opposite sides of the belt (7).

10. The cooking apparatus according to claim 1, characterized in that, The nozzle (4) and each of the heating tubes (5) are located on the upper part of the inner liner (2).

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