Cooking equipment
By setting up a hot air blower, heating element and thermistor in a uniform distribution and series connection in the cooking equipment, the problem of inaccurate temperature regulation in traditional equipment is solved, and precise local temperature regulation and uniform heating of food are achieved, thus improving the baking effect.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- NINGBO FOTILE KITCHEN WARE CO LTD
- Filing Date
- 2025-05-09
- Publication Date
- 2026-05-08
AI Technical Summary
Traditional cooking equipment cannot precisely adjust the temperature of areas with abnormal temperatures inside the inner pot, causing unnecessary temperature adjustments to areas with normal temperatures inside the inner pot, which affects the baking effect.
Multiple hot air blowers, heating elements, and thermistors are installed in the cooking equipment, one-to-one and evenly distributed. They are connected in series, and the current of the heating elements and hot air blowers is automatically adjusted by the resistance change of the thermistors to achieve precise local temperature regulation.
It enables precise adjustment of localized temperature abnormalities in the inner pot, avoiding unnecessary adjustments in areas with normal temperatures, ensuring even heating of food, and improving baking results.
Smart Images
Figure CN224206673U_ABST
Abstract
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] Traditional baking appliances typically feature a large heating element at the top of the inner pot, and a large hot air fan at the top or back. This design suffers from significant temperature control deficiencies: when the appliance adjusts the temperature inside the inner pot, the temperature changes considerably throughout the entire space. When an abnormal temperature occurs in a localized area (too high or too low), precise localized temperature adjustment is impossible for that area. In the process of adjusting the abnormal area, areas with normal temperatures are forced to undergo unnecessary temperature adjustments, which is detrimental to improving the baking performance of the appliance. 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] Inner liner;
[0008] A baking tray is located inside the inner cavity;
[0009] A hot air blower is located on the top wall of the inner liner and above the baking tray; the hot air blower has a rotating shaft and fan blades, and the fan blades are fixed to the rotating shaft;
[0010] A heating element is disposed in the inner cavity and located above the baking pan; and
[0011] A thermistor is disposed on the baking tray;
[0012] Multiple hot air blowers, heating tubes, and thermistors are provided, and each hot air blower, heating tube, and thermistor is arranged in a one-to-one correspondence. All hot air blowers are located at the same height within the inner liner and are evenly distributed. Among the corresponding hot air blowers, heating tubes, and thermistors, they are arranged sequentially along the axial direction of the rotating shaft. Each thermistor is electrically connected in series with the corresponding heating tube, and each heating tube is in a different closed loop.
[0013] This cooking equipment has at least the following beneficial effects:
[0014] When a localized area inside the inner liner becomes excessively hot, the resistance of the thermistor in that area will increase significantly. This reduces the current in the closed circuit containing the thermistor; in other words, the current through the heating element corresponding to that thermistor decreases, thus reducing the heating power of the heating element and lowering the temperature in that localized area. This helps the temperature in that area return to normal. Conversely, the resistance of the thermistors in areas with normal temperatures inside the inner liner will not change significantly, and the temperature in those areas will not change significantly either.
[0015] When the temperature in a localized area inside the liner is too low, the resistance of the thermistor in that area will decrease significantly. This increases the current in the closed circuit containing the thermistor; in other words, the current through the heating element corresponding to that thermistor increases, thus increasing the heating power of the heating element and raising the temperature in that localized area. This helps the temperature in that area return to normal. Conversely, the resistance of the thermistor in areas with normal temperatures inside the liner will not change significantly, and the temperature in those areas will not change significantly either.
[0016] In summary, in this cooking device, when a localized temperature abnormality occurs in a certain area of the inner pot, the resistance of the thermistor in that area will passively change. This change in the thermistor resistance helps restore the temperature of that area to normal without forcing unnecessary temperature adjustments in areas with normal temperatures within the inner pot. This achieves precise localized temperature regulation for areas with abnormal temperatures, which is beneficial for even heating of food and improves the baking effect of the cooking device.
[0017] In one embodiment, each of the hot air blowers is electrically connected in series with the corresponding thermistor, and each of the hot air blowers is in a different closed loop.
[0018] This design ensures that when a localized area within the inner pot becomes too hot, the resistance of the thermistor in that area increases significantly. This reduces the current flowing through the corresponding hot air blower, weakening its ability to deliver heat from the overheated area to the food. This helps prevent localized overcooking or even burning. Conversely, when a localized area within the inner pot becomes too cold, the resistance of the thermistor in that area decreases significantly. This increases the current flowing through the corresponding hot air blower, strengthening its ability to deliver heat from the undercooked area to the food. This helps prevent localized undercooking. In short, this design promotes even heating of the food and improves the baking performance of the cooking equipment.
[0019] In one embodiment, all of the heating elements are located at the same height within the inner liner.
[0020] This design ensures that all heating elements are evenly distributed within the inner liner, which is beneficial for even heating of food and improves the cooking effect of the equipment.
[0021] In one embodiment, the interval between the heating element and the hot air blower is less than or equal to 10 mm.
[0022] This configuration, with a smaller gap between the heating element and the hot air blower, increases the space under the heating element, which in turn improves the cooking equipment's capacity to hold food, allowing it to bake larger items.
[0023] In one embodiment, all the thermistors are located at the same height within the inner liner.
[0024] With this configuration, all thermistors are evenly distributed within the inner liner. This helps ensure that at least one thermistor is located in the localized area of abnormal temperature, which facilitates precise localized temperature regulation of the abnormal temperature area.
[0025] In one embodiment, the top wall of the inner liner is rectangular, and all the hot air blowers are distributed in a rectangular array.
[0026] This design facilitates the uniform distribution of all hot air blowers at the same height within the inner liner.
[0027] In one embodiment, the top wall of the inner liner is circular, and all the hot air blowers are arranged in a circular array.
[0028] This design facilitates the uniform distribution of all hot air blowers at the same height within the inner liner.
[0029] In one embodiment, the axis of the rotating shaft is along the vertical direction.
[0030] With this setup, the air generated by the hot air blows directly downwards, and the heating element and the thermistor are both located directly below the corresponding hot air blower. This helps each hot air blower to smoothly deliver the heat generated by its corresponding heating element to the vicinity of its corresponding thermistor.
[0031] In one embodiment, each of the thermistors is disposed on the outer bottom wall of the baking pan.
[0032] This setup separates the thermistor from the food on the baking tray, which helps prevent oil stains generated during baking from coming into contact with the thermistor and protects it.
[0033] In one embodiment, the inner liner is provided with a support structure, and the baking tray is attached to the support structure; there are multiple support structures, and all the support structures are arranged sequentially from top to bottom.
[0034] By attaching the baking tray to different supporting structures, the height of the baking tray can be changed, thereby changing the distance between the baking tray and the heating element, allowing the oven to bake foods of different sizes. Attached Figure Description
[0035] Figure 1 This is a perspective view of a cooking apparatus according to an embodiment of this application;
[0036] Figure 2 for Figure 1 A three-dimensional schematic diagram of the cooking equipment shown from another perspective;
[0037] Figure 3 for Figure 1 The circuit diagram of the cooking equipment shown.
[0038] Figure label:
[0039] 1. Inner liner; 2. Baking tray; 3. Hot air blower; 31. Shaft; 32. Fan blade; 4. Heating element; 5. Thermistor; 6. Support structure; 61. Support rod. Detailed Implementation
[0040] 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.
[0041] 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.
[0042] 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.
[0043] 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.
[0044] 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.
[0045] 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.
[0046] See Figure 1 and Figure 2 This application provides a cooking device, which includes an inner pot 1, a baking pan 2, a hot air blower 3, a heating element 4, and a thermistor 5. The baking pan 2 is located inside the inner pot 1. The hot air blower 3 is located on the top wall of the inner pot 1 and above the baking pan 2. The hot air blower 3 has a rotating shaft 31 and fan blades 32, with the fan blades 32 fixed to the rotating shaft 31. The heating element 4 is located in the inner pot 1 and above the baking pan 2. The thermistor 5 is located in the baking pan 2.
[0047] See Figures 1 to 3 Multiple hot air blowers 3, heating elements 4, and thermistors 5 are provided, and each hot air blower 3, heating element 4, and thermistor 5 is arranged in a one-to-one correspondence. All hot air blowers 3 are located at the same height within the inner liner 1 and are evenly distributed. Among the corresponding hot air blowers 3, heating elements 4, and thermistors 5, they are arranged sequentially along the axial direction of the rotating shaft 31. Each thermistor 5 is electrically connected in series with its corresponding heating element 4, and each heating element 4 is in a different closed circuit.
[0048] Because the hot air blower 3, heating tube 4 and thermistor 5 are arranged sequentially along the axial direction of the rotating shaft 31, each hot air blower 3 can blow the heat generated by the corresponding heating tube 4 to the vicinity of the corresponding thermistor 5.
[0049] When the temperature in a localized area within the inner liner 1 becomes excessively high, the resistance of the thermistor 5 in that area will increase significantly. This reduces the current in the closed circuit containing the thermistor 5. In other words, the current through the heating element 4 corresponding to the thermistor 5 decreases, thus reducing the heating power of the heating element 4 and lowering the temperature in that localized area, which helps the temperature in that area return to normal. Conversely, the resistance of the thermistor 5 within areas of normal temperature within the inner liner 1 will not change significantly, and the temperature in those areas will not change significantly either.
[0050] When the temperature in a localized area within the inner liner 1 is too low, the resistance of the thermistor 5 in that area will decrease significantly. This increases the current in the closed circuit containing the thermistor 5. In other words, the current through the heating element 4 corresponding to the thermistor 5 increases, thus increasing the heating power of the heating element 4 and raising the temperature in that localized area, which helps restore the temperature of that area to normal. Conversely, the resistance of the thermistor 5 in areas within the inner liner 1 with normal temperatures will not change significantly, and the temperature in those areas will not change significantly either.
[0051] In summary, in this cooking device, when a localized temperature abnormality occurs in a localized area of the inner pot 1, the resistance of the thermistor 5 in that localized area will passively change. This change in the resistance of the thermistor 5 in that localized area helps restore the temperature of that localized area to normal without forcing unnecessary temperature adjustments in areas with normal temperatures within the inner pot 1. This achieves precise localized temperature regulation for areas with abnormal temperatures, which is beneficial for even heating of food and improves the baking effect of the cooking device.
[0052] Preferred options, please refer to Figure 3 Each hot air blower 3 is electrically connected in series with its corresponding thermistor 5, and each hot air blower 3 is in a different closed circuit. When the temperature in a local area inside the inner liner 1 is too high, the resistance of the thermistor 5 in that local area will increase significantly. The current through the hot air blower 3 corresponding to that thermistor 5 will decrease, and the ability of the hot air blower 3 to blow heat from the overheated area to the food will weaken. This helps prevent the food from being overcooked or even burned in some areas. When the temperature in a local area inside the inner liner 1 is too low, the resistance of the thermistor 5 in that local area will decrease significantly. The current through the hot air blower 3 corresponding to that thermistor 5 will increase, and the ability of the hot air blower 3 to blow heat from the underheated area to the food will strengthen. This helps prevent the food from being undercooked in some areas. In summary, this is conducive to the even heating of food and improves the baking effect of the cooking equipment.
[0053] See Figure 2 All heating elements 4 are positioned at the same height within the inner pot 1. This ensures that all heating elements 4 are evenly distributed within the inner pot 1, which promotes uniform heating of food and improves the cooking effect of the equipment.
[0054] In some embodiments, the distance between the heating element 4 and the hot air blower 3 is less than or equal to 10 mm. This smaller distance between the heating element 4 and the hot air blower 3 increases the space below the heating element 4, thereby improving the cooking equipment's capacity to hold food and enabling it to bake larger items.
[0055] See Figure 2All thermistors 5 are located at the same height within the inner liner 1. This ensures that all thermistors 5 are evenly distributed within the inner liner 1, which helps to ensure that at least one thermistor 5 is located within the local area of temperature anomalies, facilitating precise local temperature regulation of the affected area.
[0056] See Figure 1 The top wall of the inner tank 1 is rectangular, and all the hot air blowers 3 are distributed in a rectangular array. This facilitates the uniform distribution of all the hot air blowers 3 at the same height position inside the inner tank 1.
[0057] exist Figure 1 and Figure 2 In the embodiment shown, there are nine hot air blowers 3, nine heating tubes 4, and nine thermistors 5, all arranged in a 3×3 rectangular array.
[0058] In some embodiments, the top wall of the inner liner 1 is circular, and all the hot air blowers 3 are arranged in a circular array. This facilitates the uniform distribution of all the hot air blowers 3 at the same height position within the inner liner 1.
[0059] See Figure 2 The axis of the rotating shaft 31 is vertical. In this way, the air generated by the hot air blower 3 blows directly downwards, and the heating tube 4 and the thermistor 5 are both located directly below the corresponding hot air blower 3. This is beneficial for each hot air blower 3 to smoothly blow the heat generated by the corresponding heating tube 4 to the vicinity of the corresponding thermistor 5.
[0060] See Figure 2 Each thermistor 5 is located on the outer bottom wall of the baking pan 2. In this way, the thermistor 5 is separated from the food on the baking pan 2, which helps to prevent oil stains generated during baking from coming into contact with the thermistor 5 and helps to protect the thermistor 5.
[0061] See Figure 1 and Figure 2 The inner cavity 1 is provided with a support structure 6, and the baking tray 2 is attached to the support structure 6. There are multiple support structures 6, and all support structures 6 are arranged sequentially from top to bottom. In this way, by attaching the baking tray 2 to different support structures 6, the height of the baking tray 2 can be changed, thereby changing the distance between the baking tray 2 and the heating element 4, so that the oven can bake food of different sizes.
[0062] See Figure 1 and Figure 2 Each supporting structure 6 includes two oppositely arranged supporting rods 61, which together support the baking tray 2.
[0063] 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.
[0064] 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: Inner liner (1); Baking pan (2) is located inside the inner liner (1); A hot air blower (3) is located on the top wall of the inner liner (1) and above the baking pan (2); the hot air blower (3) has a rotating shaft (31) and a fan blade (32), the fan blade (32) being fixed to the rotating shaft (31). A heating element (4) is disposed in the inner liner (1) and located above the baking pan (2); and A thermistor (5) is placed on the baking tray (2); Multiple hot air blowers (3), heating tubes (4), and thermistors (5) are provided, and each hot air blower (3), heating tube (4), and thermistor (5) is arranged in a one-to-one correspondence. All the hot air blowers (3) are located at the same height position in the inner liner (1) and are evenly distributed. Among the corresponding hot air blowers (3), heating tubes (4), and thermistors (5), the hot air blowers (3), heating tubes (4), and thermistors (5) are arranged sequentially along the axial direction of the rotating shaft (31). Each thermistor (5) is electrically connected to the corresponding heating tube (4) in series, and each heating tube (4) is in a different closed loop.
2. The cooking apparatus according to claim 1, characterized in that, Each of the hot air blowers (3) is electrically connected in series with the corresponding thermistor (5), and each of the hot air blowers (3) is in a different closed loop.
3. The cooking apparatus according to claim 1, characterized in that, All of the heating tubes (4) are located at the same height inside the inner liner (1).
4. The cooking apparatus according to claim 3, characterized in that, The interval between the heating tube (4) and the hot air blower (3) is less than or equal to 10 mm.
5. The cooking apparatus according to claim 3, characterized in that, All the thermistors (5) are located at the same height within the inner liner (1).
6. The cooking apparatus according to claim 1, characterized in that, The top wall of the inner liner (1) is rectangular, and all the hot air blowers (3) are arranged in a rectangular array.
7. The cooking apparatus according to claim 1, characterized in that, The top wall of the inner liner (1) is circular, and all the hot air blowers (3) are arranged in a circular array.
8. The cooking apparatus according to claim 1, characterized in that, The axis of the rotating shaft (31) is along the vertical direction.
9. The cooking apparatus according to claim 1, characterized in that, Each of the thermistors (5) is located on the outer bottom wall of the baking pan (2).
10. The cooking apparatus according to claim 1, characterized in that, The inner liner (1) is provided with a support structure (6), and the baking tray (2) is attached to the support structure (6); there are multiple support structures (6), and all the support structures (6) are arranged sequentially from top to bottom.