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 and is provided with a cooking cavity; the air heater is arranged in the inner container; the heating pipe comprises a rotating part rotationally connected to the inner container and a heating part fixedly arranged on the rotating part, the heating part is located in the cooking cavity, and the heating pipe generates heat through the heating part; the heating part is provided with an air outlet wing, and the air outlet wing can generate air in the process of rotating along with the rotating part; a plurality of heating pipes are arranged, and all the heating pipes are uniformly distributed in the length direction of the inner container; the driving motor is connected to the inner container; the driving motor is provided with an output shaft capable of outputting rotary motion, and the output shaft is used for driving the rotating part to rotate. In the working process of the cooking equipment, the rotating part is driven by the output shaft to rotate, the heating part rotates along with the rotating part, and the air outlet wings generate air in the rotating process, so that heat generated by the heating part is uniformly dissipated, heat generated by the heating pipe is uniformly dispersed in the inner container, and the baking effect of the cooking equipment is improved.

Description

Technical Field

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

[0002] The heating element is the core structure of cooking appliances with baking functions (such as ovens, steam ovens, combination steam ovens, and combination microwave-steam-oven ovens). These appliances use the heat generated by the heating element to bake food. In existing cooking appliances, the heating element is fixed, and the heat generated by it is only blown to the food by the hot air blower. This is not conducive to the even distribution of heat within the inner cavity, and thus does not improve the baking effect of the cooking appliance. Utility Model Content

[0003] Therefore, it is necessary to provide a cooking device to address the above problems.

[0004] To address the above problems, this application provides the following technical solution:

[0005] A cooking device comprising:

[0006] Box;

[0007] The inner liner is fixed to the box body and has a cooking cavity;

[0008] A hot air blower is installed in the inner liner;

[0009] A heating element includes a rotating part and a heating part. The rotating part is rotatably connected to the inner pot, and the heating part is fixed to the rotating part and located within the cooking cavity. The heating element generates heat through the heating part. The heating part has an air outlet wing that generates airflow as the rotating part rotates. Multiple heating elements are provided, and all heating elements are evenly distributed along the length of the inner pot.

[0010] A drive motor is connected to the inner liner; the drive motor has an output shaft capable of outputting rotational motion, the output shaft being used to drive the rotating part to rotate.

[0011] This cooking equipment has at least the following beneficial effects:

[0012] During operation, the rotating part of this cooking device rotates relative to the inner liner under the drive of the output shaft. The heating element rotates along with the rotating part, and the air outlet on the heating element generates airflow during rotation, thereby evenly dissipating the heat generated by the heating element. This facilitates the even distribution of heat generated by the heating elements within the inner liner, reduces cold zones, and improves the baking effect of the cooking device. Furthermore, all heating elements are evenly distributed along the length of the inner liner, which further ensures that all heat generated by the heating elements is evenly distributed within the inner liner, reducing cold zones and improving the baking effect of the cooking device.

[0013] In one embodiment, the air outlet is spiral-shaped.

[0014] This design increases the air outlet area of ​​the air wing, helps to distribute the heat generated by the heating element more evenly, reduces cold zones, and improves the baking effect of the cooking equipment.

[0015] In one embodiment, the air outlet has a streamlined structure.

[0016] This design helps reduce the resistance encountered by the heating element during rotation, reduces the energy consumed during rotation, and lessens the burden on the drive motor.

[0017] In one embodiment, the heating element has multiple air vents.

[0018] This design increases the number of air outlets in the heating element, which helps to distribute the heat generated by the heating element more evenly, reduces cold zones, and improves the baking effect of the cooking equipment.

[0019] In one embodiment, all the air outlet blades are evenly distributed around the rotation axis of the rotating part, and every two adjacent air outlet blades are cross-connected.

[0020] This design has two advantages: firstly, it helps to distribute the heat generated by the heating element evenly, reduces cold zones, and improves the baking effect of the cooking equipment; secondly, it helps to enhance the overall strength of the heating element.

[0021] In one embodiment, each of the heating tubes is located at the top of the cooking cavity.

[0022] This design allows some of the hot air to radiate downwards during rotation, interacting with the natural convection formed by the rising 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.

[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 sleeved on 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. Attached Figure Description

[0031] Figure 1 This is a perspective view of a cooking apparatus according to an embodiment of this application;

[0032] Figure 2 for Figure 1 A three-dimensional schematic diagram of the cooking equipment shown from another perspective;

[0033] Figure 3 for Figure 2 A three-dimensional schematic diagram of the cooking equipment shown from another perspective;

[0034] Figure 4 for Figure 2 A three-dimensional schematic diagram of some structures in the cooking equipment shown;

[0035] Figure 5 for Figure 4 Enlarged view of point A in the middle;

[0036] Figure 6 for Figure 4 Rear view of the structure shown;

[0037] Figure 7 for Figure 4 A three-dimensional schematic diagram of a portion of the structure shown.

[0038] Figure label:

[0039] 1. Cabinet; 2. Inner liner; 21. Cooking cavity; 3. Heating element; 31. Rotating part; 311. First wheel groove; 32. Heating element; 321. Air outlet wing; 4. Drive motor; 41. Output shaft; 411. Second wheel groove; 5. Belt; 6. Nozzle; 61. Water outlet; 7. Water tank. 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 Figures 1 to 7 This application provides a cooking device with a baking function, comprising a housing 1, an inner pot 2, a hot air blower, heating elements 3, and a drive motor 4. The inner pot 2 is fixed to the housing 1 and has a cooking cavity 21, and the hot air blower is located within the inner pot 2. The heating element 3 includes a rotating part 31 and a heating part 32. The rotating part 31 is rotatably connected to the inner pot 2, and the heating part 32 is fixed to the rotating part 31 and located within the cooking cavity 21. The heating element 3 generates heat through the heating part 32. The heating part 32 has an air outlet 321, which generates airflow as the rotating part 31 rotates. Multiple heating elements 3 are provided, and all heating elements 3 are evenly distributed along the length of the inner pot 2. The drive motor 4 is connected to the inner pot 2 and has an output shaft 41 capable of outputting rotational motion, which drives the rotating part 31 to rotate.

[0047] During operation, the rotating part 31 rotates relative to the inner pot 2 under the drive of the output shaft 41. The heating part 32 rotates together with the rotating part 31. The air outlet 321 on the heating part 32 generates air during rotation, thereby evenly distributing the heat generated by the heating part 32. This facilitates the even distribution of heat generated by the heating tubes 3 within the inner pot 2, reduces cold zones, and improves the baking effect of the cooking equipment. Furthermore, all the heating tubes 3 are evenly distributed along the length of the inner pot 2, which further ensures that all the heat generated by the heating tubes 3 is evenly distributed within the inner pot 2, reducing cold zones and improving the baking effect of the cooking equipment.

[0048] For example, the cooking appliance is an oven / steam oven / steam oven / microwave oven / steam oven.

[0049] See Figure 4 and Figure 7 The air outlet wing 321 is spiral-shaped. This helps to increase the air outlet area of ​​the air outlet wing 321, helps to distribute the heat generated by the heating element 32 more evenly, helps to reduce cold zones, and helps to improve the baking effect of the cooking equipment.

[0050] See Figure 4 and Figure 7 The air outlet wing 321 has a streamlined structure. This helps to reduce the resistance encountered by the heating tube 3 during rotation, reduces the energy consumed by the heating tube 3 during rotation, and reduces the burden on the drive motor 4.

[0051] See Figure 4 and Figure 7 The heating element 32 has multiple air vents 321. This increases the air outlet area of ​​the heating element 32, which helps to distribute the heat generated by the heating element 32 more evenly, reduces cold zones, and improves the baking effect of the cooking equipment.

[0052] See Figure 4 and Figure 7 All the air outlet wing 321 are evenly distributed around the rotation axis of the rotating part 31, and every two adjacent air outlet wing 321 are cross-connected. On the one hand, this helps to evenly dissipate the heat generated by the heating part 32, which helps to reduce cold zones and improve the baking effect of the cooking equipment; on the other hand, it helps to enhance the overall strength of the heating part 32.

[0053] Because cold air is denser than hot air, hot air naturally rises and creates natural convection within the cooking cavity 21. (See also...) Figure 2Each heating element 3 is located at the top of the cooking cavity 21. In this way, as the heating element 32 rotates, some of the hot air flows 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 3 evenly within the inner cavity 2, reduces cold zones, and improves the baking effect of the cooking equipment.

[0054] See Figure 2 , Figure 4 and Figure 6 The cooking device also includes a belt 5, and the rotating part 31 is a pulley. The output shaft 41 and the rotating part 31 are driven by the belt 5. In this way, even if the drive motor 4 and the heating element 3 are far apart, the output shaft 41 can still drive the rotating part 31 to rotate, which facilitates the arrangement of the drive motor 4 and the heating element 3.

[0055] See Figures 5 to 7 The belt 5 is a V-belt. The rotating part 31 has a first groove 311, and the output shaft 41 has a second groove 411. Both the first and second grooves 311 are conformally fitted to the belt 5, which is then fitted onto them. This increases the friction between the belt 5 and the rotating part 31, and between the belt 5 and the output shaft 41, thus improving the transmission efficiency between them. Furthermore, the belt 5 is less prone to misalignment, ensuring stable transmission between the output shaft 41 and the rotating part 31.

[0056] See Figure 4 and Figure 6 Only one drive motor 4 and one belt 5 are provided. The belt 5 passes through the first wheel groove 311 on each heating tube 3 in sequence, so that the drive motor 4 drives the rotating part 31 on each heating tube 3 through the belt 5. In this way, only one drive motor 4 is needed to drive the rotating part 31 on each heating tube 3 to rotate, which helps to reduce the size and weight of the cooking equipment and reduce the operating cost of the cooking equipment.

[0057] See Figure 4 and Figure 6 Any two adjacent heating tubes 3 are located on opposite sides of the belt 5. This helps to tighten the belt 5 and ensures reliable transmission between the output shaft 41 and each rotating part 31 via the belt 5.

[0058] In some embodiments, any two adjacent heating tubes 3 may also be located on the same side of the belt 5.

[0059] In some embodiments, the belt 5 is a flat belt. In these embodiments, the first groove 311 is not provided on the rotating part 31, and the second groove 411 is not provided on the output shaft 41.

[0060] In some embodiments, the belt 5 is a synchronous belt, the rotating part 31 is provided with a first gear, and the output shaft 41 is provided with a second gear. Both the first gear and the second gear mesh with the belt 5.

[0061] In some embodiments, the output shaft 41 and the rotating part 31 are driven by a gear / friction wheel / chain.

[0062] In some embodiments, multiple drive motors 4 are provided and are arranged one-to-one with heating tubes 3. The output shaft 41 on each drive motor 4 drives the rotating part 31 on the corresponding heating tube 3 to rotate.

[0063] In some embodiments, the heating element 3 is connected to a power source via a wire, which is always touching or abutting the heating element 3. This ensures that the heating element 3 and the wire are always in contact, guaranteeing that the heating element 3 is always powered. It also allows the heating element 3 to rotate freely without the wire twisting during this rotation.

[0064] In some embodiments, the heating element 3 is connected to a power source via wires, and the drive motor 4 can rotate in both directions. During operation of the cooking device, the forward and reverse rotation of the drive motor 4 alternates to prevent excessive twisting of the wires.

[0065] See Figures 2 to 4 and Figure 7 The cooking equipment also includes a spray head 6, a water tank 7, and a water pump. The spray head 6 is fixed to the rotating part 31, and the water tank 7 is fixed to the housing 1. The spray head 6 and the water tank 7 are connected by the water pump, and the spray head 6 and the water pump are sealed by a dynamic seal. The spray head 6 is cylindrical, and multiple water outlet holes 61 are evenly distributed on its circumference. The axis of the spray head 6 coincides with the rotation axis of the rotating part 31, and all the air outlet blades 321 are evenly distributed around the circumference of the spray head 6. In this way, turning on the water pump can clean the heating part 32 and the inner tank 2.

[0066] 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.

[0067] 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); The inner liner (2) is fixed to the box body (1) and has a cooking cavity (21); A hot air blower is installed in the inner liner (2); A heating element (3) includes a rotating part (31) and a heating part (32). The rotating part (31) is rotatably connected to the inner pot (2), and the heating part (32) is fixed to the rotating part (31) and located inside the cooking cavity (21). The heating element (3) generates heat through the heating part (32). The heating part (32) has an air outlet (321), which generates airflow as the rotating part (31) rotates. Multiple heating elements (3) are provided, and all heating elements (3) are evenly distributed along the length of the inner pot (2). A drive motor (4) is connected to the inner liner (2); the drive motor (4) has an output shaft (41) capable of outputting rotational motion, the output shaft (41) being used to drive the rotating part (31) to rotate.

2. The cooking apparatus according to claim 1, characterized in that, The air outlet wing (321) is spiral-shaped.

3. The cooking apparatus according to claim 1, characterized in that, The air outlet (321) has a streamlined structure.

4. The cooking apparatus according to claim 1, characterized in that, The heating element (32) has multiple air outlet fins (321).

5. The cooking apparatus according to claim 4, characterized in that, All of the air outlet wings (321) are evenly distributed around the rotation axis of the rotating part (31), and every two adjacent air outlet wings (321) are cross-connected.

6. The cooking apparatus according to claim 1, characterized in that, Each of the heating tubes (3) is located at the top of the cooking cavity (21).

7. The cooking apparatus according to claim 1, characterized in that, The cooking device also includes a belt (5), the rotating part (31) is a pulley, and the output shaft (41) and the rotating part (31) are driven by the belt (5).

8. The cooking apparatus according to claim 7, characterized in that, The belt (5) is a V-belt. The rotating part (31) is provided with a first wheel groove (311), and the output shaft (41) is provided with a second wheel groove (411). The first wheel groove (311) and the second wheel groove (411) are both adapted to the belt (5) in a contour. The belt (5) is sleeved on the first wheel groove (311) and the second wheel groove (411).

9. The cooking apparatus according to claim 7, characterized in that, Only one drive motor (4) and one belt (5) are provided. The belt (5) passes through the first wheel groove (311) on each of the heating tubes (3) in sequence, so that the drive motor (4) drives the rotating part (31) on each of the heating tubes (3) through the belt (5).

10. The cooking apparatus according to claim 9, characterized in that, Any two adjacent heating tubes (3) are located on opposite sides of the belt (5).

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