A cooking utensil

Abstract

This application discloses a cooking appliance, belonging to the field of cooking appliances, which solves the shortcomings of existing technologies where the condensate tank requires regular maintenance and cleaning. The technical solution to this problem is mainly a cooking appliance including a pot body and a lid for covering the pot body. The lid has a steam passage communicating with the interior of the pot body and the outside. The steam passage has multiple first cooling fins spaced apart along the steam exhaust path, and a first gap for steam flow is provided between two adjacent first cooling fins. The lid also includes a cooling component located outside the steam passage and cooling the first cooling fins. The steam passage has a return channel for returning the liquefied liquid from the steam to the pot body. This application is mainly used to achieve steam-free cooking in a cooking appliance without a condensate tank.

Description

Technical Field

[0001] This application relates to the field of cooking utensils, and in particular to a cooking utensil. Background Technology

[0002] Existing cooking appliances emit high-temperature steam of around 100℃ through their steam vents during cooking, which can easily cause burns. The large amount of steam emitted from these appliances during cooking also poses a risk of burns to users. Furthermore, the release of steam increases ambient humidity, leads to oil mist adsorption, and exacerbates corrosion of cabinets and kitchen surfaces, reducing human comfort.

[0003] Current technologies often address the issue of hot steam generated in cooking appliances by directing the steam into a condensate tank, where it liquefies to achieve steam-free cooking. However, this condensate tank requires regular cleaning and maintenance. As the steam liquefies in the tank, moisture accumulates, potentially containing impurities and grease from the cooking process. If not cleaned regularly, the tank can breed bacteria, produce unpleasant odors, affect the appliance's performance and lifespan, and pose potential health threats. This increases user costs and reduces the user experience. Summary of the Invention

[0004] In order to overcome the shortcomings of existing technologies where the condensate tank requires regular maintenance and cleaning, this application provides a cooking appliance that enables steam-free cooking without the need for a condensate tank.

[0005] To achieve the above objectives, this application adopts the following technical solution: a cooking appliance, including a pot body and a lid for covering the pot body, the lid having a steam passage communicating with the interior and exterior of the pot body, the steam passage having a plurality of first cooling fins spaced apart along the steam exhaust path, a first gap for steam to flow between two adjacent first cooling fins, the lid also including a cooling component disposed outside the steam passage and cooling the first cooling fins, the steam passage having a return channel for returning the liquid after steam liquefaction to the pot body.

[0006] After adopting the above technical solution, this application has the following advantages: This solution sets a cooling component in the steam passage, and makes the steam come into contact with the first cooling fin of the cooling component when it flows through the cooling component, so that the steam can be cooled and liquefied. Then the liquefied steam flows into the return channel and then flows back into the pot body, realizing steam-free treatment without the need for a condensate tank, reducing the user's maintenance and cleaning time, improving the user experience, and achieving no high-temperature gas discharge during the cooking process. Since the steam is cooled down until it liquefies by contacting the first cooling fin, the gas discharged from the steam passage is also cooled air, which can prevent the user from being scalded by hot steam.

[0007] Furthermore, the steam passage extends laterally, and the inlet of the steam passage is located at one end close to the pot body.

[0008] By adopting the aforementioned technical solution, the steam passage is extended horizontally, taking advantage of the fact that the horizontal dimension of the cover is larger than the vertical dimension in the existing technology. Without changing the appearance of the pot body and most of the structure, the length of the steam passage is extended, so that the first cooling fins in the steam passage have more placement space. This allows the hot steam to come into contact with the first cooling fins more in the longer steam passage, achieving a greater degree of steam cooling and liquefaction, and improving the cooling effect.

[0009] Furthermore, the first cooling fin is positioned above the return channel so that the liquefied vapor from the first cooling fin flows to the return channel and then back into the pot.

[0010] Using the aforementioned technical solution, when steam flows in the steam passage, because the first cooling fins are located at the top, the steam will first come into full contact with the first cooling fins during its ascent and be cooled and liquefied. The liquefied water droplets fall naturally under the action of gravity and flow into the return channel below. This layout conforms to the natural laws of steam liquefaction and liquid flow, ensuring that the steam is effectively liquefied and flows smoothly back into the pot, reducing the possibility of steam escape or residue in the steam passage, and improving the effect of steamless cooking.

[0011] Furthermore, a second gap for steam passage is provided between the first cooling fin and the side wall of the steam passage. The second gaps are arranged alternately and connect two adjacent first gaps.

[0012] By adopting the aforementioned technical solution, the steam path in the steam passage becomes meandering by arranging the second gaps in an alternating manner, thereby increasing the contact area between the steam and the first cooling fins and enabling heat exchange with more cooling surfaces. This significantly improves cooling efficiency, effectively reduces the amount of steam discharged from the steam passage, further reduces the risk of burns, and mitigates the impact on the environment.

[0013] Furthermore, multiple first cooling fins form multiple sets of first cooling fins arranged along the steam discharge path. Each set of first cooling fins includes multiple first cooling fins that are inclined along a specific direction and gradually increase along the steam discharge path. The extension directions of adjacent sets of first cooling fins are intersected.

[0014] Using the aforementioned technical solution, the extension directions of adjacent sets of first cooling fins are intersected. This causes the steam to change its flow direction when passing through different sets of first cooling fins, avoiding insufficient cooling due to steam passing rapidly in one direction. Steam flowing between the intersecting first cooling fins is cooled at different angles and directions, resulting in more uniform cooling and reducing the possibility of locally overheated steam being discharged before being fully cooled. This further improves the effect of steamless cooking. Furthermore, this complex first cooling fin structure alters the steam flow path, extending its residence time within the steam passage. Steam no longer simply flows in a straight line but repeatedly contacts the first cooling fins along a tortuous path, thus better utilizing the cooling effect of the first cooling fins.

[0015] Furthermore, the steam passage extends in a horizontal or vertical direction, and one side of the first cooling fin is connected to one wall of the return channel so that the second gap and the first gap are connected to form a return channel.

[0016] By adopting the aforementioned technical solution, this structure makes the path of steam in the steam passage more complex. When the steam passes through the horizontally or vertically extended passage, since the first gap and the second gap are connected to form a return channel, the steam needs to shuttle between these gaps instead of simply passing directly through the return channel. This prolongs the contact time between the steam and the surface of the cooling fins, as well as the path length in between, allowing the steam to be in the cooling environment for a longer period of time, increasing the cooling and liquefaction effect of the steam, and enabling the steam to encounter the return liquid when flowing, so that the steam can partially dissolve in the liquid, accelerating the phase transformation of the steam.

[0017] Furthermore, the cooling assembly includes a cooling channel and a fan. The cooling channel and the steam passage share a heat-conducting wall. The wall is provided with a second cooling fin located within the cooling channel. The inlet and outlet of the cooling channel are both connected to the outside. A fan is provided at the inlet or outlet of the cooling channel.

[0018] Using the aforementioned technical solution, the cooling channel and the steam passage share a common, thermally conductive wall, and a second cooling fin is installed within the cooling channel on this wall. This allows the steam to directly contact the common wall as it flows through the steam passage, while the cooling channel on the other side of the wall contains flowing air and the second cooling fin. The heat from the steam can be rapidly transferred to one side of the cooling channel through the thermally conductive common wall, and then further absorbed and carried away by the flowing air and the second cooling fin. This compact heat exchange structure greatly enhances heat exchange efficiency, allowing the steam to cool and liquefy more quickly, effectively improving the cooling effect.

[0019] Furthermore, the cooling channel has a mixing outlet at its outlet, which is connected to the outside world, and the steam passage has an outlet that is connected to the outside world.

[0020] Using the aforementioned technical solution, the steam channel may discharge gas that has been cooled but still retains a certain temperature, while the cooling channel discharges air at a relatively lower temperature (air cooled by a fan, etc.). By setting up a mixing outlet to connect and mix the two before discharging them to the outside, uniform mixing of hot and cold gases can be achieved, effectively regulating the temperature of the discharged gas and avoiding the risk of scalding users due to excessively high local temperatures in the discharged gas.

[0021] Furthermore, the cooling channel also has a transition port that communicates with the steam passage and the transition port is connected to the outlet.

[0022] By employing the aforementioned technical solution, the presence of the transition port creates a more efficient cooling cycle between the steam passage and the cooling channel. Steam can enter the cooling channel from the steam passage through the transition port. Within the cooling channel, there are flowing cold air and secondary cooling fins, among other cooling structures, allowing the steam to be cooled more thoroughly. Afterward, the cooled gas can be discharged through the mixing outlet. This circulation mechanism allows the steam to circulate and cool multiple times in different cooling environments, significantly improving cooling efficiency and ensuring that the steam is liquefied more effectively.

[0023] Furthermore, the cooling channel is located above the steam passage.

[0024] Using the aforementioned technical solution, hot air has the characteristic of rising. When the hot steam generated by the cooking appliance enters the steam channel, it gradually cools and liquefies during the heat exchange with the first cooling fins. During this process, the steam's own temperature decreases, and its density relatively increases. Meanwhile, in the cooling channel above, the air is constantly flowing and renewed by the action of fans, maintaining a relatively low temperature. Since the cooling channel is above the steam channel, this layout conforms to the principle of thermal convection. The gas in the lower, relatively warm steam channel (even after partial cooling, it is still warmer than the air in the cooling channel) naturally transfers heat upwards, allowing the heat to be more smoothly conducted through the walls to the second cooling section within the cooling channel. This further enhances the heat transfer effect between the two stages of cooling, thereby improving the cooling efficiency of the entire cooling assembly and more effectively achieving the cooling and liquefaction of steam. If the cooling channel were located below the steam channel, there is a risk that condensate may flow back into the cooling channel due to unforeseen circumstances (such as vibration or tilting). This would affect the airflow within the cooling channel and the normal operation of the second cooling section, thus reducing the cooling effect. Attached Figure Description

[0025] The following description, in conjunction with the accompanying drawings, further illustrates this application:

[0026] Figure 1 This is a schematic diagram of a cooking utensil according to this application;

[0027] Figure 2 This is a schematic diagram of the steam passage;

[0028] Figure 3 This is a schematic diagram showing the distribution of the second cooling fins;

[0029] Figure 4 for Figure 1 A cross-sectional view of the middle BB and a schematic diagram of the distribution of the first cooling fins;

[0030] Figure 5 for Figure 1 Enlarged view of point A in the image;

[0031] Figure 6 This is an external schematic diagram of a cooking utensil.

[0032] Figure 7 This is a schematic diagram of the interior of the lid.

[0033] Figure descriptions: 1. Pot body; 2. Cover body; 3. Steam passage; 31. Return passage; 32. Cooling passage; 321. Mixing outlet; 33. First gap; 34. First cooling fin; 35. Third gap; 4. Cooling assembly; 412. Second gap; 42. Second cooling fin; 43. Wall; 5. Fan. Detailed Implementation

[0034] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments.

[0035] The terms "first," "second," etc. (if present) in the specification and claims of this application are used to distinguish similar objects, not to describe a specific order or sequence. Even if "second" is used before a technical feature for distinction, it does not necessarily imply the presence of "first." It should be understood that in this application, "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion. It should be understood that in this application, "multiple" refers to two or more. "And / or" is merely a description of the relationship between related objects, indicating that three relationships can exist. For example, X and / or Y can represent: X alone, X and Y simultaneously, and Y alone. The character " / " generally indicates that the preceding and following related objects are in an "or" relationship. "Containing X, Y, and Z," "Containing X, Y, and Z" means that all three X, Y, and Z are included; "Containing X, Y, or Z" means that one of X, Y, and Z is included; "Containing X, Y, and / or Z" means that any one, two, or three of X, Y, and Z are included.

[0036] The technical solutions of this application will be described in detail below with specific embodiments. The following specific embodiments can be combined or substituted with each other according to the actual situation, and the same or similar concepts or processes may not be described again in some embodiments.

[0037] Example 1:

[0038] like Figures 1 to 7 As shown, this application provides a cooking appliance, including a pot body 1 and a lid 2 for covering the pot body 1. The lid 2 is provided with a steam passage 3 communicating with the interior and exterior of the pot body 1. The steam passage 3 is provided with a plurality of first cooling fins 34 spaced apart along the steam exhaust path. A first gap 33 for steam to flow is provided between two adjacent first cooling fins 34. The lid 2 also includes a cooling component 4 provided outside the steam passage 3 for cooling the first cooling fins 34. The steam passage 3 is provided with a return channel 31 for returning the liquid after steam liquefaction to the pot body 1.

[0039] After adopting the above technical solution, this application has the following advantages: This solution sets a cooling component 4 on the steam passage 3, and makes the steam come into contact with the first cooling fins 34 of the cooling component 4 when it flows through the cooling component 4, so that the steam can be cooled and liquefied. Then the liquefied steam flows into the return channel 31 and then flows back into the pot body 1, realizing steam-free treatment without the need for a condensate tank, reducing the user's maintenance and cleaning time, improving the user experience, and achieving no high-temperature gas discharge during the cooking process. Since the steam comes into contact with the first cooling fins 34 and cools down until it liquefies, the gas discharged from the steam passage 3 is also cooled air, which can prevent the user from being scalded by hot steam.

[0040] Specifically, the cooling effect of the cooling component 4 can also be achieved by a semiconductor cooling chip or water cooling, which reduces the temperature of the first cooling fin 34 during operation and absorbs the heat from the steam.

[0041] Furthermore, the steam passage 3 extends laterally, and the inlet of the steam passage 3 is located at one end near the pot body 1.

[0042] By adopting the aforementioned technical solution, the extension direction of the steam passage 3 is set to be horizontal, taking advantage of the fact that the horizontal dimension of the cover 2 is larger than the vertical dimension in the prior art. Without changing the appearance and most of the structure of the pot body 1, the length of the steam passage 3 is extended, so that the first cooling fin 34 in the steam passage 3 has a larger placement space. This allows the hot steam to come into contact with the first cooling fin 34 more in the longer steam passage 3, achieving a greater degree of steam cooling and liquefaction, and improving the cooling effect.

[0043] Furthermore, the first cooling fin 34 is positioned above the return channel 31 so that the vapor liquefied by the first cooling fin 34 flows to the return channel 31 and then back into the pot.

[0044] Using the aforementioned technical solution, when steam flows in the steam passage 3, since the first cooling fin 34 is located at the top, the steam will first come into full contact with the first cooling fin 34 during its ascent and be cooled and liquefied. The liquefied water droplets fall naturally under the action of gravity and flow into the return channel 31 below. This layout conforms to the natural laws of steam liquefaction and liquid flow, ensuring that the steam is effectively liquefied and flows smoothly back into the pot body 1, reducing the possibility of steam escape or residue in the steam passage 3, and improving the effect of steam-free cooking.

[0045] Specifically, the return channel 31 is located within the steam passage 3. When the steam passage extends laterally, the return channel 31 is located on the bottom wall of the steam passage 3.

[0046] Furthermore, a second gap 412 for steam passage is provided between the first cooling fin 34 and the side wall of the steam passage 3. The second gaps 412 are arranged alternately and connect two adjacent first gaps 33.

[0047] By adopting the aforementioned technical solution, the second gaps 412 are arranged in an alternating manner, making the path of steam in the steam passage 3 meander, increasing the contact area between the steam and the first cooling fins 34, and enabling heat exchange with more cooling surfaces, thereby significantly improving cooling efficiency, effectively reducing the amount of steam discharged from the steam passage 3, further reducing the risk of burns and mitigating the impact on the environment.

[0048] Furthermore, multiple first cooling fins 34 form multiple sets of first cooling fins 34 arranged along the steam discharge path. Each set of first cooling fins 34 includes multiple first cooling fins 34 that are inclined along a specific direction and gradually increase along the steam discharge path. The extension directions of adjacent sets of first cooling fins 34 are intersected.

[0049] Using the aforementioned technical solution, the extension directions of adjacent sets of first cooling fins 34 are intersected. This causes the steam to change its flow direction when passing through different sets of first cooling fins 34, avoiding insufficient cooling due to steam passing through rapidly in one direction. Steam flowing between the intersecting first cooling fins 34 is cooled at different angles and directions, resulting in more uniform cooling and reducing the possibility of locally overheated steam being discharged before being fully cooled. This further improves the effect of steamless cooking. Furthermore, this complex structure of the first cooling fins 34 alters the steam flow path, extending its residence time within the steam passage 3. The steam no longer simply flows in a straight line but repeatedly contacts the first cooling fins 34 along a tortuous path, thus better utilizing the cooling effect of the first cooling fins 34.

[0050] Specifically, such as Figure 4 As shown, the first cooling fins 34 within the dashed box form a group, consisting of five first cooling fins 34 arranged from shortest to longest. As can be seen from the figure, the first cooling fins 34 in adjacent groups are tilted in different directions, thus forming a cross pattern. Therefore, there is a third gap 35 between the longest first cooling fin 34 in this group and all the first cooling fins 34 in the adjacent group and their adjacent ends.

[0051] Furthermore, the cooling assembly 4 includes a cooling channel 32 and a fan 5. The cooling channel 32 and the steam passage 3 share a heat-conducting wall 43. The wall 43 is provided with a second cooling fin 42 located inside the cooling channel 32. The inlet and outlet of the cooling channel 32 are connected to the outside. The fan 5 is provided at the inlet or outlet of the cooling channel 32.

[0052] Using the aforementioned technical solution, the cooling channel 32 and the steam passage 3 share a common, thermally conductive wall 43, and a second cooling fin 42 is disposed within the cooling channel 32 on the wall 43. This allows the steam to directly contact the common wall 43 as it flows within the steam passage 3, while the cooling channel 32 on the other side of the wall 43 contains flowing air and the second cooling fin 42. The heat of the steam can be rapidly transferred to one side of the cooling channel 32 through the thermally conductive common wall 43, and then further absorbed and carried away by the flowing air and the second cooling fin 42. This compact heat exchange structure greatly enhances heat exchange efficiency, allowing the steam to cool and liquefy more quickly, effectively improving the cooling effect.

[0053] It is worth noting that the fan 5 is installed at the outlet or inlet, which means that the fan 5 can cool the cooling channel 32 by blowing or drawing air. When blowing air, the cooling effect of the cooling channel 32 is better, while when drawing air, the fan 5 can adjust the direction of the airflow to a reasonable direction to achieve the best user experience. Understandably, the wall 43 can also be a semiconductor cooling chip for better heat transfer, while the first cooling fin 34 and the second cooling fin 42 are heat dissipation aluminum fins, and the three are manufactured as a single piece to increase the efficiency of heat transfer.

[0054] Furthermore, the outlet of the cooling channel 32 is provided with a mixing outlet 321 and is connected to the outside through the mixing outlet 321, and the outlet of the steam passage 3 is connected to the outside through the mixing outlet 321.

[0055] Using the aforementioned technical solution, the steam channel may discharge gas that has been cooled but still retains a certain temperature, while the cooling channel 32 discharges air at a relatively lower temperature (air cooled by the fan 5, etc.). By setting a mixing outlet 321 to connect and mix the two before discharging them to the outside, a uniform mixing of hot and cold gases can be achieved, effectively regulating the temperature of the discharged gas and avoiding the risk of scalding the user due to excessively high local temperatures in the discharged gas.

[0056] Furthermore, the cooling channel 32 is located above the steam passage 3.

[0057] Using the aforementioned technical solution, hot air has the characteristic of rising. When the hot steam generated by the cooking appliance enters the steam channel, it gradually cools and liquefies during the heat exchange with the first cooling fins 34. During this process, the steam's temperature decreases and its density relatively increases. Meanwhile, in the upper cooling channel 32, the air is constantly flowing and renewed under the action of the fan 5, maintaining a relatively low temperature. Since the cooling channel 32 is above the steam channel, this layout conforms to the principle of thermal convection. The gas in the lower, relatively hot steam channel (even after partial cooling, it is still hotter than the air in the cooling channel 32) will naturally transfer heat upwards, allowing the heat to be more smoothly conducted through the wall to the second cooling section in the cooling channel 32. This further enhances the heat transfer effect between the two cooling stages, thereby improving the cooling efficiency of the entire cooling assembly 4 and more effectively achieving the cooling and liquefaction of steam. If the cooling channel 32 were located below the steam channel, there is a risk that condensate may flow back into the cooling channel 32 due to some unexpected situations (such as vibration, tilting, etc.). This would affect the airflow in the cooling channel 32 and the normal operation of the second cooling section, thus reducing the cooling effect.

[0058] Specifically, the steam passage 3 can be tilted downwards at a certain angle relative to the horizontal, such as greater than 2°, for example, 4°. This facilitates the return of the liquefied steam to the cooking area inside the pot. The return of the liquid also prevents the food in the pot from becoming dry due to prolonged simmering, thus requiring less water compared to existing technologies. One end of the steam passage 3 penetrates the bottom surface of the lid 2, allowing steam from the pot 1 to directly enter the steam passage 3, while the other end penetrates the side of the lid 2, directing the exhaust direction to the side, preferably at the rear of the cooking appliance. This protects the user from being blown by the exhaust air, further preventing burns.

[0059] Finally, it is worth noting that the arrows in the diagram indicate the flow path of the steam.

[0060] The steam passage of the lid is equipped with a bubble breaker at the steam inlet to prevent rice water and other foamy foods such as rice from entering the steam passage when cooking them in the pot, allowing only steam to enter the steam passage.

[0061] Example 2: One side of the first cooling fin 34 is connected to one wall of the return channel 31 so that the first gap 33 and the second gap 412 are connected to form the return channel 31.

[0062] By adopting the aforementioned technical solution, this structure makes the path of steam in the steam passage 3 more complex. When the steam passes through the passage, since the first gap 33 and the second gap 412 are connected to form a return channel 31, the steam needs to shuttle between these gaps instead of simply passing directly through the return channel 31. This prolongs the contact time between the steam and the surface of the cooling fins, as well as the path length in between, allowing the steam to be in the cooling environment for a longer period of time, increasing the cooling liquefaction effect of the steam, and enabling the steam to encounter the return liquid when flowing, so that the steam can partially dissolve in the liquid, accelerating the phase transformation of the steam.

[0063] Specifically, the return channel 31 can also be a sealed connection between the first cooling fin 34 and the steam passage 3. A water passage notch is provided at the bottom of the first cooling fin 34, and the water passage notches of adjacent first cooling fins 34 are staggered to slow down the steam flow rate and prevent the steam pressure from being too high and rushing out of the steam passage 3, so that the steam has enough cooling time. For example, the spacing between the ribs is designed to be 2-8mm. When the steam flows between the first cooling fins 34, the resistance is large and no condensate is carried out.

[0064] Example 3:

[0065] The difference from Embodiment 1 is that the extension direction of the steam passage 3 can be vertical. Under certain operating conditions, the use of a vertical steam passage 3 can also achieve the liquefaction of steam under the action of the first cooling fins 34 and return it to the pot along the return channel 31. The advantage of this design is that it can make the liquefied steam return faster and does not require too many structures. If the same length of steam passage 3 as the horizontal arrangement is to be achieved, the cover 2 needs to be extended upward, which will increase the volume of the cover 2. The structural design of this type of solution is as follows: the steam passage 3 in the cover 2 extends upward like a chimney, and the first cooling fins 34 in the steam passage 3 divide the steam passage 3 into multiple downward sloping return channels 31, and the second gap 412 of the return channels 31 is in a meandering manner. This design can reduce the steam flow rate on the one hand, and increase the contact area between the steam and the first cooling fins 34 in the steam passage 3 on the other hand, so as to conduct the heat in the steam to the first cooling fins 34 as much as possible. Then, the liquefied steam enters the pot body 1 directly along these downward sloping return channels 31.

[0066] Example 4:

[0067] The difference from Embodiment 1 is that the cooling channel 32 also has a transition port that communicates with the steam passage 3 and the transition port is connected to the outlet.

[0068] By employing the aforementioned technical solution, the presence of the transition port creates a more efficient cooling cycle between the steam passage 3 and the cooling channel 32. Steam can enter the cooling channel 32 from the steam passage 3 through the transition port. Within the cooling channel 32, there are flowing cold air and cooling structures such as the second cooling fins 42, allowing the steam to be cooled more thoroughly. Afterward, the cooled gas can be discharged through the mixing outlet 321. This circulation mechanism allows the steam to circulate and cool multiple times in different cooling environments, greatly improving cooling efficiency and ensuring that the steam is liquefied more effectively. This design allows the outlet of the steam passage 3 to indirectly connect to the outside through the cooling channel 32. After passing through the steam passage 3, the steam will then pass through a section of the cooling channel 32 before finally entering the outside air. The cold air in this section of the cooling channel 32 will mix with the steam, further reducing the steam temperature. This is suitable for cooking appliances that require multiple cooling cycles. At this point, the wall 43 needs to be designed as an inclined design, with the height near the connecting steam passage 3 being lower than that far from the connecting steam passage 3, and the design inside the second cooling fin 42 is an inclined design that facilitates the return of liquid to the steam passage 3, preventing liquid accumulation in the cooling channel 32.

[0069] In addition to the preferred embodiments described above, this application has other implementation methods. All other embodiments obtained by those skilled in the art based on the embodiments in this application without creative effort are within the scope of protection claimed in this application.

Claims

1. A cooking utensil, comprising a pot body and a lid for covering the pot body, characterized in that, The cover is provided with a steam passage that communicates with the interior of the pot and the outside. The steam passage is provided with a plurality of first cooling fins spaced apart along the steam discharge path. A first gap is provided between two adjacent first cooling fins to allow steam to flow. The cover also includes a cooling component located outside the steam passage to cool the first cooling fins. The steam passage is provided with a return channel for returning the liquid after steam liquefaction to the pot.

2. A cooking utensil according to claim 1, characterized in that, The steam passage extends laterally, and the inlet of the steam passage is located at one end close to the pot body.

3. A cooking utensil according to claim 2, characterized in that, The first cooling fin is positioned above the return channel so that the vapor liquefied by the first cooling fin flows to the return channel and then back into the pot.

4. A cooking utensil according to claim 1, characterized in that, A second gap for steam passage is provided between the first cooling fin and the side wall of the steam passage. The second gaps are arranged alternately and connect two adjacent first gaps.

5. A cooking utensil according to claim 4, characterized in that, Multiple first cooling fins form multiple sets of first cooling fins arranged along the steam discharge path. Each set of first cooling fins includes multiple first cooling fins that are inclined along a specific direction and gradually increase along the steam discharge path. The extension directions of adjacent sets of first cooling fins are intersected.

6. A cooking utensil according to claim 4, characterized in that, The steam passage extends in a horizontal or vertical direction, and one side of the first cooling fin is connected to one wall of the return channel so that the second gap and the first gap are connected to form a return channel.

7. A cooking utensil according to claim 1, characterized in that, The cooling assembly includes a cooling channel and a fan. The cooling air duct and the steam passage share a heat-conducting wall. The wall is provided with a second cooling fin located inside the cooling channel. The inlet and outlet of the cooling channel are connected to the outside. A fan is provided at the inlet or outlet of the cooling channel.

8. A cooking utensil according to claim 7, characterized in that, The cooling channel has a mixing outlet at its outlet, which is connected to the outside. The steam passage also has an outlet that is connected to the outside.

9. A cooking utensil according to claim 7, characterized in that, The cooling channel also has a transition port that communicates with the steam passage and is connected to the outlet.

10. A cooking utensil according to claim 7, characterized in that, The cooling passage is located above the steam passage.

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