Cooking apparatus

Abstract

The cooking device comprises a device body and a cooking pot, a first air duct is formed between the sidewall of the cooking pot and the accommodating cavity on the device body, and a second air duct is arranged on the device body; the first air duct and the second air duct are arranged in a structure communicated with each other through the upper space area of the cooking cavity; the lower part of the cooking pot is provided with a heating piece, the lower part of the heating piece is provided with an airflow piece, and the heating piece is arranged in a structure that the airflow driven by the airflow piece is also heated when the heating piece heats the cooking pot; when the airflow piece starts to work, at least the hot airflow is driven into the first air duct, and when the hot airflow is discharged from the first air duct, the structure is arranged to heat the airflow above the cooking cavity, and the structure is arranged to mix the hot airflow into the steam, thereby forming a structure that the hot airflow drives the steam above the cooking cavity to flow towards the second air duct position. The present scheme solves the problem of poor steam suction effect in the existing cooking device.

Description

Technical Field

[0001] This utility model relates to the field of kitchen appliances, specifically to a cooking device. Background Technology

[0002] In existing cooking appliances, such as electric cookers and electric hot pots, the boiling of ingredients and water during hot pot cooking generates a large amount of steam. This rising steam can obstruct the user's view, posing a risk of burns, and also carrying odors as it diffuses upwards, all of which directly impact the user experience. While some cooking appliances incorporate fans to extract and purify the steam, the extraction and purification mechanisms are often ineffective, leading to condensation and hindering proper steam flow and extraction. Utility Model Content

[0003] The present invention aims to at least partially solve one of the technical problems in the aforementioned related technologies.

[0004] Therefore, the purpose of this utility model is to provide a cooking device that mainly solves the problem of poor steam absorption in existing cooking devices.

[0005] The present invention provides a cooking device, including a device body and a cooking pot. The device body is provided with a receiving cavity, and the cooking pot is arranged to be placed in the receiving cavity. The cooking pot is provided with a side wall and a bottom wall, and the side wall and the bottom wall form a cooking cavity for holding food. A first air duct is formed between the side wall of the cooking pot and the side wall of the receiving cavity.

[0006] The main body of the device is equipped with a suction column, which is located in the middle of the receiving cavity and extends upward. A second air duct is provided inside the suction column.

[0007] The first air duct and the second air duct are configured to be interconnected through the space above the cooking cavity, so that the airflow can enter the second air duct through the space above the cooking cavity after being discharged from the first air duct.

[0008] A heating element is located below the cooking pot, and an airflow element is located below the heating element. The heating element is configured to heat the airflow driven by the airflow element when heating the cooking pot.

[0009] When the airflow component is activated, it is used to drive the hot airflow into the first air duct, and when the hot airflow is discharged from the first air duct, it is configured to heat the airflow above the cooking cavity, and to mix the hot airflow into the steam, thereby forming a structure in which the hot airflow drives the steam above the cooking cavity to flow in a directional direction toward the second air duct.

[0010] The aforementioned cooking device includes at least a portion of a heating element located within or upstream of a first air duct. When the heating element and the airflow element are in operation, the airflow element is configured to carry the hot airflow generated by the downward radiant heat of the heating element into the first air duct, and / or when the heating element and the airflow element are in operation, the airflow element is configured to carry the hot airflow generated by the direct heating of the heating element into the first air duct.

[0011] In the aforementioned cooking device, the airflow component is configured to communicate with both the first air duct and the second air duct, such that the airflow component is located upstream of the first air duct and the second air duct is located upstream of the airflow component, thereby enabling the airflow component to drive the airflow in the second air duct to flow into the first air duct.

[0012] The aforementioned cooking device has a first airflow port formed at a position on a first air duct that connects to the upper space area of ​​the cooking cavity, and a second airflow port formed at a position on a second air duct that connects to the upper space area of ​​the cooking cavity. The first airflow port is arranged in a horizontal open structure or an upwardly angled open structure facing the upper part of the cooking cavity to form a structure in which hot airflow flows directionally from the first airflow port to the second airflow port.

[0013] The aforementioned cooking device is provided with an airflow component configured to blow out hot airflow through a first airflow port so that the hot airflow flows toward the steam above the cooking chamber and enters the steam, and is also provided with an airflow component configured to draw in the steam and hot airflow above the cooking chamber through a second airflow port into a second air duct.

[0014] In the aforementioned cooking device, a second airflow inlet is positioned above a first airflow inlet, and the vertical height distance between the first and second airflow inlets is greater than or equal to one-third of the vertical height distance between the cooking cavity.

[0015] In the aforementioned cooking device, a blowing section is provided above the first airflow port. The blowing section is configured to extend toward the steam, and the end position of the blowing section in the extension direction is located above the top end face of the cooking pot.

[0016] In the aforementioned cooking device, a guide portion is provided above the second airflow port. The guide portion is configured to extend horizontally outward or to extend obliquely upward outward, thereby forming a guide structure that guides the airflow into the second airflow port during the airflow absorption process.

[0017] In the aforementioned cooking device, the side wall of the cooking pot is configured as an inclined structure that gradually narrows from top to bottom toward the middle of the cooking pot, so that the first air duct is configured as a structure with a gradually decreasing cross-sectional area from bottom to top, thereby forming a structure that gathers hot airflow.

[0018] And / or, the second air duct is configured as an inclined structure that diffuses from top to bottom toward the outside of the suction column, thereby forming a structure that guides the airflow to diffuse from top to bottom.

[0019] The aforementioned cooking apparatus has an outer surface of the side wall of the cooking pot configured as part of a first air duct, such that when airflow flows within the first air duct, the outer surface of the side wall of the cooking pot is configured to heat the hot airflow.

[0020] Alternatively, the structure can be configured to heat the side wall of the cooking pot by the hot airflow in the first air duct when no steam is formed above the cooking cavity, and the structure can be configured to heat the outer surface of the side wall of the cooking pot by secondary heating when steam is formed above the cooking cavity.

[0021] Alternatively, a purification component may be provided in the second air duct or between the airflow component and the second air duct to purify the airflow in the second air duct, thereby enabling the purified airflow in the second air duct to be driven by the airflow component into the first air duct.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] In this solution, the structure and positional distribution of the heating element, airflow element, first air duct, and second air duct are designed to blow hot airflow out of the steam above the cooking cavity. The hot airflow enters the steam and drives the steam to flow in a directional manner, reducing the condensation formed above the cooking cavity. This achieves faster and more effective blowing and absorption of steam, improving the steam absorption effect and reducing the impact of steam on the user.

[0024] In this solution, hot airflow is used to drive the steam flow, so that the steam can be absorbed more effectively. This allows the steam above the cooking cavity to move away from the cooking cavity and enter the main body of the device more quickly, reducing the spread of steam, thus reducing the spread of odors and preventing steam burns to users.

[0025] In this design, the hot airflow forms a blowing zone above the cooking cavity, which allows the steam to flow more quickly and directionally, thus improving the steam absorption and processing effect.

[0026] In this design, after the hot airflow enters the steam chamber, it not only reduces the effect of steam forming condensate, but also allows the steam to maintain a stable steam state within the hot airflow so that it can be carried by the airflow to flow rapidly. This enables the steam to quickly move away from the top of the cooking cavity, reducing the impact of steam on the user.

[0027] In this design, the hot airflow entering the upper space of the cooking chamber can increase the temperature of the steam area and surrounding areas, reduce the temperature difference between the steam and the surrounding space, reduce steam condensation, and increase the diffusion flow speed of the steam along the airflow path. This allows the steam to quickly move away from the upper space of the cooking chamber and be rapidly drawn into the second air duct for processing.

[0028] In this solution, the structure of the first air duct, heating element, and cooking pot can stably provide hot airflow, and at the same time, it can achieve a secondary heating effect on the hot airflow, so as to provide a hot airflow with a higher temperature to enter the steam, thereby improving the steam flow effect.

[0029] In this design, the structure of the first air duct, the second air duct, and the airflow component enables the airflow to form a circulating flow path among the three. After the hot airflow is generated, it is discharged from the first air duct, passes through the space above the cooking cavity and the second air duct, and finally returns to the position of the airflow component to be circulated. This can effectively prevent the odor in the airflow from overflowing and spreading.

[0030] In this design, the structure of the first air duct can effectively guide the airflow to gather and blow out, and guide the airflow to be heated by the side wall of the cooking pot within the first air duct, thereby achieving a secondary heating effect on the hot airflow, enabling the airflow to gather and blow to the steam position, and achieving rapid and effective directional flow of steam.

[0031] In this design, the structure of the first air duct and the flow path of the hot airflow enable the hot airflow to quickly gather and enter the steam. The hot airflow can increase the speed of the steam to diffuse along the direction of the airflow, so that the steam can quickly diffuse and flow in the direction of the airflow to achieve directional flow to the position of the second air duct, and realize that the steam can quickly move away from the space above the cooking cavity.

[0032] In this design, the structure of the second air duct can effectively guide the intake and reception of steam and hot air into the second air duct for processing, so that the steam and hot air can quickly move away from the upper area of ​​the cooking cavity, reducing the impact of steam on the user.

[0033] In this solution, steam and airflow are purified during the airflow circulation process. This process purifies and heats the airflow, continuously generating hot airflow and continuously drawing in and purifying the steam, effectively reducing the impact of steam on users. Attached Figure Description

[0034] Figure 1 This is a schematic diagram of a cooking apparatus.

[0035] Figure 2 This is a schematic diagram of a cooking device in which steam is moved in a specific direction by a hot airflow.

[0036] Reference numerals: 1-Main body of the device, 2-Cooking pot, 201-Cooking cavity, 3-First air duct, 301-Blowing part, 4-Suction column, 401-Second air duct, 402-Connecting part, 5-Heating element, 6-Airflow element, 7-First airflow port, 8-Second airflow port. Detailed Implementation

[0037] To make the technical means, creative features, objectives and effects of this utility model easier to understand, the present utility model will be further described below in conjunction with specific embodiments.

[0038] Example: A cooking device of this utility model, such as... Figures 1 to 2 As shown in the diagram, the cooking device is mainly designed to provide a hot airflow for steam. In this structure where the hot airflow blows and pulls the steam, steam condensation can be reduced. At the same time, the steam can be more effectively collected by directional flow, so that the steam generated during the operation of the cooking device can be blown and absorbed in a timely and efficient manner. This solves the problems caused by a large amount of steam when using the cooking device for hot pot, such as obstructed vision, burns, and odor diffusion, thereby greatly improving the user experience.

[0039] This solution provides a cooking device, including a main body 1 and a cooking pot 2. The main body 1 has a receiving cavity, and the cooking pot 2 is placed inside the receiving cavity. The cooking pot 2 can be detachably installed in the receiving cavity for easy maintenance and cleaning by the user. The cooking pot 2 has side walls and a bottom wall, which together form a cooking cavity 201 for holding food. The cooking cavity 201 forms a space area for holding food. When the liquid or broth in the cooking cavity 201 boils, steam is generated, which forms in the space above the cooking cavity 201. For the structure that drives and draws in the steam, this solution forms a first air duct 3 between the side wall of the cooking pot 2 and the side wall of the receiving cavity. The first air duct 3 is used for airflow. A suction column 4 is provided on the main body 1, which is located in the middle of the receiving cavity and extends upwards. The extended structure includes a second air duct 401 within the suction column 4. The second air duct 401 is used to create suction to draw in airflow and steam. The first air duct 3 and the second air duct 401 are interconnected through the space above the cooking cavity 201, allowing airflow to exit from the first air duct 3 and enter the second air duct 401 through the space above the cooking cavity 201. This airflow then drives the steam in the space above the cooking cavity 201 toward the second air duct 401. To further enhance the steam carrying and absorption effect, this design primarily uses hot airflow to drive the steam flow, enabling more effective steam absorption. This allows the steam above the cooking cavity 201 to move away from the cooking cavity 201 more quickly and enter the main body 1 of the device, reducing steam diffusion and thus minimizing odor spread.

[0040] In the structure for generating hot airflow, a heating element 5 is provided below the cooking pot 2. Most of the structure of the heating element 5 is formed to contact the outer surface of the bottom wall of the cooking pot 2, thereby transferring heat to heat the bottom wall of the cooking pot 2. Below the heating element 5, an airflow element 6 is provided. The heating element 5 is configured to heat the airflow driven by the airflow element 6 while heating the cooking pot 2. That is, during operation, the heating element 5 primarily heats the cooking pot 2, and simultaneously heats the airflow driven by the airflow element 6, thus generating hot airflow. After the hot airflow is generated, when the airflow element 6 is activated, it at least drives the hot airflow into the first air duct 3. When the hot airflow exits from the first air duct 3, it heats the airflow above the cooking cavity 201, and mixes with the steam, thus causing the steam above the cooking cavity 201 to flow directionally towards the second air duct 401. The hot airflow enters the cooking cavity 201 after being blown out through the first air duct 3. The space above the cooking cavity 201 is the area where the steam enters. At this point, the hot airflow and steam mix. The hot airflow not only heats the airflow in the vicinity of the steam to reduce the temperature difference between the steam and the surrounding air, thus reducing the likelihood of steam condensation, but also blows the steam to move. When the hot airflow blows the steam, it causes the steam to diffuse along the flow direction, allowing the steam to be moved more quickly and away from the space above the cooking cavity 201. This reduces the impact of the steam on the user. For example, steam not only obstructs the user's view of what is inside the cooking cavity 201, but also prevents the user from picking up or putting food into the cooking cavity 201, which can easily cause burns. At the same time, the odor carried by the steam can cause cross-contamination if it diffuses. This solution uses hot airflow to enter the steam and drive the steam to flow in a directional manner, and reduces the condensation formed above the cooking cavity 201. This achieves faster and more effective blowing and absorption of steam, improves the absorption effect of steam, and reduces the impact of steam on the user.

[0041] As can be seen, in this solution, the heating element 5 is fully utilized to achieve a structure that heats the airflow driven by the airflow element 6 while heating the cooking pot 2, thereby forming a structure that provides hot airflow to the steam.

[0042] Optionally, the cooking pot 2 can be configured as a ring-shaped square or round structure, in which case the receiving cavity is correspondingly formed into a ring structure, and the first air duct 3 is also correspondingly formed into a ring structure.

[0043] Optionally, the suction column 4 is configured as a columnar structure and is hollow, with the hollow structure forming a second air duct 401 in the vertical direction.

[0044] In this scheme, for the structure that generates hot airflow, at least a portion of the heating element 5 is located within the first air duct 3 or upstream of the first air duct 3. When the heating element 5 and the airflow element 6 are working, the airflow element 6 is configured to carry the hot airflow generated by the downward radiant heat of the heating element 5 into the first air duct 3, and / or when the heating element 5 and the airflow element 6 are working, the airflow element 6 is configured to carry the hot airflow generated by the direct heating of the heating element 5 into the first air duct 3. Specifically, the airflow generated by the airflow element 6 can be directly heated by a portion of the heating element 5 during its flow, thereby generating hot airflow. In this case, a portion of the heating element 5 is located in the path of the airflow to achieve the effect of heating the airflow, thus generating hot airflow. Alternatively, the downward radiant heat generated by the heating element 5 during its operation can form a structure that heats the airflow near the location of the airflow element 6. When the airflow element 6 generates airflow, it forms hot airflow. During the continuous operation of the airflow element 6, a continuous output of hot airflow is formed, thus creating the effect of airflow circulating in the first air duct 3 and the second air duct 401.

[0045] Optionally, the heating element 5 is configured as a coiled heating tube, wherein a portion of the heating tube in the coiled structure, such as the outer ring portion, is formed to be located within the first air duct 3 or to be located on the path of airflow, thereby forming the effect of the heating element 5 heating the airflow.

[0046] In this design, regarding the airflow structure, the airflow component 6 is configured to communicate with both the first air duct 3 and the second air duct 401, enabling the airflow to circulate among the first air duct 3, the second air duct 401, and the airflow component 6. Specifically, the airflow component 6 is positioned upstream of the first air duct 3, and the second air duct 401 is also positioned upstream of the airflow component 6. This allows the airflow component 6 to drive the airflow within the second air duct 401 into the first air duct 3. When the airflow component 6 is activated, it draws in the airflow within the second air duct 401 and simultaneously blows the airflow within the first air duct 3. After being discharged or blown out, the airflow within the first air duct 3 enters the second air duct 401 through the space above the cooking cavity 201. This achieves airflow circulation among the first air duct 3, the second air duct 401, and the airflow component 6, effectively preventing steam and odors from diffusing to the outside of the main body 1, thereby reducing the impact of steam and odors on the user.

[0047] In this design, the structural components for airflow mainly consist of a first airflow inlet 7 formed on the first air duct 3, connecting to the upper space of the cooking cavity 201. Hot airflow within the first air duct 3 can be blown outwards through the first airflow inlet 7, creating the blowing force of the airflow. A second airflow inlet 8 is formed on the second air duct 401, connecting to the upper space of the cooking cavity 201. The airflow component 6 creates a suction force at the second airflow inlet 8. The first airflow inlet 7 is positioned horizontally upwards towards the cooking cavity 201. The open structure or the upward-sloping open structure is used to form a structure in which hot air flows directionally from the first air outlet 7 to the second air outlet 8. The hot air is blown out along the opening direction of the open structure through the first air outlet 7. The blown hot air can be blown to the area where the steam is located above the cooking cavity 201, thereby forming a structure in which the hot air drives the steam to flow directionally along the direction of airflow. During the directional flow, the steam will be better diffused along the flow direction under the action of the hot air, so that the steam can be drawn into the second air duct 401 more quickly.

[0048] In this solution, for the structure that blows out hot airflow from the steam, an airflow component 6 is configured to blow out hot airflow through the first airflow port 7, causing the hot airflow to flow towards and enter the steam above the cooking cavity 201. The airflow component 6 is also configured to draw in the steam and hot airflow above the cooking cavity 201 into the second air duct 401 through the second airflow port 8. During the airflow generated by the airflow component 6, the airflow blows hot airflow from the first air duct 3 through the first airflow port 7 into the space above the cooking cavity 201. The hot airflow enters the area where the steam is located, causing the steam to flow in a directional direction, mainly along the direction of the airflow. Simultaneously, the second airflow port 8 creates suction. The combination of the blowing and suction forces draws the hot airflow and steam into the second air duct 401, thereby enabling the steam to quickly move away from the space above the cooking cavity 201, reducing the impact of steam on the user and minimizing odor leakage.

[0049] In this solution, to better facilitate the entry of hot air and steam into the second air duct 401, the second air outlet 8 is positioned above the first air outlet 7, and the vertical height distance between the first air outlet 7 and the second air outlet 8 is greater than or equal to one-third of the vertical height distance between the cooking cavity 201. This vertical height difference between the second air outlet 8 and the first air outlet 7 ensures that while the hot air and steam move directionally, although there is some upward flow, most of the hot air and steam will enter the second air outlet 8. This allows most of the hot air and steam near the second air outlet 8 to be drawn into the second air duct 401, resulting in most of the steam above the cooking cavity 201 flowing directionally to the second air outlet 8 under the influence of the hot air, thus reducing steam overflow.

[0050] To further enhance the effect of directing the hot airflow to the steam position, this solution includes a blowing section 301 above the first airflow port 7. The blowing section 301 is designed to extend towards the steam, and the end of the blowing section 301 in the extending direction is located above the top surface of the cooking pot 2. This creates a directional blowing effect when the hot airflow passes through the first airflow port 7, guided by the blowing section 301. This better guides the hot airflow to be blown to the steam area above the cooking cavity 201, thus creating a structure where the hot airflow drives the steam to flow in a directional manner.

[0051] Optionally, the blowing section 301 is configured as an annular structure corresponding to the annular structure of the cooking pot 2, so as to form a structure that blows out airflow in the annular direction.

[0052] To further enhance the effect of directing hot air and steam flow to the second air duct 401, this design includes a guide portion 402 above the second air inlet 8. The guide portion 402 is configured to extend horizontally outward or to extend obliquely upward outward, thus guiding the airflow into the second air inlet 8 during the air intake process. The structure of the guide portion 402 serves to receive and guide the hot air and steam to flow concentratedly to the second air inlet 8, preventing the hot air and steam from diffusing near the second air inlet 8. This allows the hot air and steam to quickly concentrate and enter the second air duct 401 under the guidance of the guide portion 402, thereby improving the effect of hot air and steam intake.

[0053] Optionally, the guide portion 402 is at least partially annular in structure, and the guide portion 402 is configured to be detachably mounted on the suction column 4 so that the user can clean and maintain the second air duct 401 inside the suction column 4 by removing the guide portion 402.

[0054] In this scheme, in order to better form a hot airflow that blows steam and drives the steam to flow in a directional manner, the side wall of the cooking pot 2 can be set as an inclined structure that gradually narrows from top to bottom toward the middle of the cooking pot 2. This makes the first air duct 3 a structure with a gradually decreasing cross-sectional area from bottom to top, thus forming a structure that gathers hot airflow. By setting the inclined structure of the side wall of the cooking pot 2, the first air duct 3 is formed to gradually narrow from bottom to top. As the airflow flows from bottom to top in the first air duct 3, it will form a gathering effect of hot airflow. Then, the gathered hot airflow will be blown outward through the first air outlet 7. At this time, the driving force of the hot airflow is large, and the effect of blowing and driving the steam is better, thus realizing better directional flow of hot airflow and steam.

[0055] The first air duct 3 surrounds the side wall of the cooking pot 2 in a ring direction. The entire area of ​​the first air duct 3 in the ring direction is inclined in the vertical direction, so that the hot airflow can be gathered in the ring direction and blown towards the suction column 4 to drive the steam. This allows the steam above the cooking cavity 201 to flow towards the suction column 4, that is, the middle or center of the cooking cavity 201, and enter the second air duct 401. Thus, the steam generated in the entire ring direction will not affect the user.

[0056] And / or, in this solution, in order to better absorb the hot airflow and the steam it carries, the second air duct 401 is set as an inclined structure that diffuses from top to bottom toward the outside of the suction column 4, thereby forming a structure that guides the airflow to diffuse from top to bottom. During the process of the airflow component 6 absorbing the airflow in the second air duct 401, the second airflow port 8 forms the effect of absorbing the hot airflow and steam. By setting the inclined structure of the second air duct 401, the second airflow port 8 can have a stronger suction force. At the same time, the structure in which the hot airflow and steam enter the second air duct 401 and diffuse along the inclined structure allows the hot airflow and steam to diffuse better in the second air duct 401 so that more external hot airflow and steam can quickly enter the second air duct 401 through the second airflow port 8, thereby improving the effect of absorbing the hot airflow and steam.

[0057] In this design, a structure is created to circulate the airflow. The first air duct 3 and the second air duct 401 are connected to the airflow component 6. The airflow component 6 draws in the airflow within the second air duct 401. The airflow in the second air duct 401 is drawn in by the airflow component 6 and blown into the first air duct 3. The airflow in the first air duct 3 is then blown out through the first airflow port 7 to the upper space of the cooking cavity 201. Under the force of the blowing airflow, it flows directionally through the second airflow port 8 and enters the second air duct 401. The airflow entering the second air duct 401 is then drawn in by the airflow component 6. This entire process achieves a circulating flow of airflow between the first air duct 3 and the second air duct 401. The effect is that during the circulation process, the airflow is heated and continuously generates hot airflow, which is blown out through the first air duct 3. The steam carried by the hot airflow continuously flows directionally into the second air duct 401 and circulates to the airflow component 6, where it is again carried to the heating component 5 for heating. The steam in the hot airflow can be purified before being carried by the airflow component 6 to the heating component 5 to generate hot airflow. Alternatively, the steam in the hot airflow can be directly carried by the airflow component 6 to the heating component 5 to generate hot airflow. During the generation and circulation of hot airflow, the steam above the cooking cavity 201 is promptly moved away to reduce the impact of steam on the user and improve the user's experience of using the cooking device.

[0058] In this design, the structure of the first air duct 3 can also achieve a secondary heating of the hot airflow by the cooking pot 2 to increase the temperature of the hot airflow. This is mainly achieved by setting the outer surface of the side wall of the cooking pot 2 as part of the first air duct 3, so that when the airflow flows within the first air duct 3, it forms the outer surface of the side wall of the cooking pot 2 to heat the hot airflow. The side wall of the cooking pot 2 and the side wall of the receiving cavity together form the cavity wall of the first air duct 3. When the cooking device is started, the airflow component 6 drives the airflow, and at least a portion of the airflow is heated by the downward radiant heat of the heating element 5, or at least a portion of the airflow is directly heated by the heating element 5. This generates a hot airflow. When the hot airflow enters the first air duct 3, the heating element 5 heats the cooking pot 2, causing the side wall of the cooking pot 2 to reach a high temperature. As the hot airflow passes through the first air duct 3, it is heated by the temperature of the side wall of the cooking pot 2, achieving the effect of secondary heating of the hot airflow. This increases the temperature of the hot airflow. The higher the temperature of the hot airflow, the better it can drive the steam to flow in a directional manner and better drive the steam to diffuse along the direction of the airflow. This allows the airflow to quickly leave the upper space area of ​​the cooking cavity 201 and enter the second air duct 401.

[0059] In this design, the structure of the first air duct 3 enables bidirectional heating of the hot airflow and the cooking pot 2 at different times. Specifically, when no steam forms above the cooking chamber 201, the hot airflow in the first air duct 3 heats the sidewall of the cooking pot 2; and when steam forms above the cooking chamber 201, the outer surface of the sidewall of the cooking pot 2 is used for secondary heating of the hot airflow. When the cooking device has been running for a short time, the airflow component 6 drives the airflow, at least a portion of which is heated by the downward radiant heat from the heating element 5, or at least a portion is directly heated by the heating element 5, thus generating a hot airflow. When the hot airflow enters the first air duct 3, the sidewall of the cooking pot 2 is still relatively cool because the heating element 5 has not yet fully transferred heat, allowing the hot airflow to heat the sidewall of the cooking pot 2, thereby increasing the rate of temperature rise of the sidewall of the cooking pot 2. At this time, the liquid or soup in the cooking chamber 201 has not been heated to boiling and no steam is generated, allowing the hot airflow to rapidly heat the sidewall of the cooking pot 2. The effect is as follows: When the cooking device works continuously for a period of time, the liquid or soup in the cooking cavity 201 is heated to boiling and produces steam. In this state, the side wall of the cooking pot 2 has been heated to a high temperature by the heating element 5. At this time, the airflow in the first air duct 3 can be heated by the temperature on the side wall of the cooking pot 2, thereby achieving the effect of secondary heating of the hot airflow. That is, the airflow is first heated by the radiant heat of the heating element 5 or directly heated by the heating element 5 during the process of being driven by the airflow element 6, thus forming the first heating effect of the airflow. When the hot airflow flows into the first air duct 3 and comes into contact with the side wall of the cooking pot 2, the hot airflow is heated by the side wall of the cooking pot 2, thus forming the second heating effect of the hot airflow. The effect of step-by-step heating of the airflow can effectively increase the temperature of the hot airflow. The higher the temperature of the hot airflow, the better it can drive the steam to flow in a directional manner, and the better it can drive the steam to diffuse along the direction of the airflow, thereby enabling the airflow to quickly leave the upper space area of ​​the cooking cavity 201 and enter the second air duct 401.

[0060] In this solution, the airflow in the second air duct 401 can be purified to treat the steam and odor carried by the hot airflow. A purification component can be installed in the second air duct 401 or between the airflow component 6 and the second air duct 401 to purify the airflow. This purifies the airflow in the second air duct 401 so that the purified airflow can be carried by the airflow component 6 into the first air duct 3. When the hot airflow carries steam into the second air duct 401, the mixture of hot airflow and steam can be filtered and purified by the purification component. The purification component adsorbs the steam and odor, resulting in a relatively clean and dry exhaust airflow. The airflow can then be drawn by the airflow component 6 and flow to the location of the airflow component 6, where it is carried in a cycle into the first air duct 3. The purification component effectively dries and purifies the hot airflow, preventing steam and odor from diffusing to the outside of the main body 1 of the device.

[0061] Optionally, the purification component in this solution can be configured as a filter element structure such as a sponge structure or a HEPA structure to filter gas, thereby absorbing the odor on the steam and adsorbing the water vapor on the steam, thus achieving the purification effect of the steam. The purified airflow is drawn in by the airflow component 6 and driven into the first air duct 3, forming a circulating airflow structure through the airflow component 6, the first air duct 3, and the second air duct 401.

[0062] The purification components are designed with a detachable installation structure, making it convenient for users to replace them. During the process of adsorbing airflow and steam, the purification components will absorb steam and become damp. The detachable structure makes it easier for users to replace and maintain the purification components.

[0063] In this design, the sidewall of the cooking pot 2 is configured as a ring-shaped circular structure, corresponding to the sidewall of the cooking cavity 201 and the receiving cavity being a ring-shaped structure. The first air duct 3 is also formed as a ring-shaped structure, and the first air outlet 7 is formed as a fully open structure in the ring direction. This allows hot air to be blown out through the first air duct 3 in the ring-shaped circumferential direction and concentrated towards the middle or central area of ​​the cooking cavity 201. The hot air then carries steam towards the middle or central area of ​​the cooking cavity 201 and enters the second air outlet 8, and finally enters the second air duct 401.

[0064] The suction column 4 is configured as an annular columnar structure, and the second air duct 401 is configured as an annular structure. The second air outlet 8 can be configured as an open structure that forms a complete circle in the annular direction, so as to concentrate the intake of hot air and steam in the annular circumferential direction and allow them to enter the second air duct 401.

[0065] In this design, a connecting duct is provided on the main body 1 of the device. The connecting duct connects the airflow component 6 to the first duct 3, allowing the airflow generated by the airflow component 6 to flow from the connecting duct to the first duct 3. Alternatively, the airflow component 6 can be positioned at the lower open end of the first duct 3, eliminating the need for a connecting duct and allowing the airflow generated by the airflow component 6 to directly enter the first duct 3. Furthermore, a connecting duct can be provided between the second duct 401 and the airflow component 6, allowing airflow to flow from the second duct 401 to the airflow component 6. Alternatively, the airflow component 6 can be positioned at the lower open end of the second duct 401, eliminating the need for a connecting duct and allowing the airflow to exit from the second duct 401 and directly enter the airflow component 6. The airflow component 6 in this design can be a fan, which drives the airflow, blowing out hot air through the first airflow port 7 and forming a structure that absorbs steam and hot air through the second airflow port 8.

[0066] The cooking device in this solution can be an electric cooker, an electric hot pot, etc. Using the cooking device in this solution to make hot pot can achieve the technical effect of this solution.

[0067] For any aspects not covered in this solution, existing technologies can be used or referenced.

[0068] Working Principle: The cooking device of this solution includes a main body 1, a cooking pot 2, a heating element 5, and other structures. It is equipped with a first air duct 3, an airflow element 6, and a second air duct 401 to blow hot airflow into the steam area above the cooking cavity 201. The hot airflow enters the steam area and drives the steam to flow more quickly and directionally. After entering the steam, the hot airflow not only reduces the formation of condensation, but also allows the steam to maintain a stable steam state and be driven by the airflow to flow quickly. This enables the steam to move away from the top of the cooking cavity 201 quickly and effectively. This allows the steam generated in the cooking pot 2 to move away from the upper space of the cooking cavity 201 more quickly and effectively when the user uses the cooking device for hot pot or steaming, reducing the impact of steam on the user and reducing the diffusion of odors from the steam, thus greatly improving the user experience.

[0069] Those skilled in the art will understand that the above embodiments are specific implementations of the present utility model. In practical applications, various changes can be made to them in form and detail without departing from the spirit and scope of the present utility model, and all such changes are within the protection scope of the present utility model.

Claims

1. A cooking apparatus, comprising a main body and a cooking pot, wherein the main body has a receiving cavity, and the cooking pot is positioned within the receiving cavity, characterized in that: The cooking pot is provided with side walls and bottom walls, which together form a cooking cavity for holding food. A first air duct is formed between the side walls of the cooking pot and the side walls of the cavity. The main body of the device is equipped with a suction column, which is located in the middle of the receiving cavity and extends upward. A second air duct is provided inside the suction column. The first air duct and the second air duct are configured to be interconnected through the space above the cooking cavity, so that the airflow can enter the second air duct through the space above the cooking cavity after being discharged from the first air duct. A heating element is located below the cooking pot, and an airflow element is located below the heating element. The heating element is configured to heat the airflow driven by the airflow element when heating the cooking pot. When the airflow component is activated, it is used to drive the hot airflow into the first air duct, and when the hot airflow is discharged from the first air duct, it is configured to heat the airflow above the cooking cavity, and to mix the hot airflow into the steam, thereby forming a structure in which the hot airflow drives the steam above the cooking cavity to flow in a directional direction toward the second air duct.

2. The cooking apparatus according to claim 1, characterized in that: At least a portion of the heating element is located within or upstream of the first air duct. When the heating element and the airflow element are in operation, the airflow element is configured to carry the hot airflow generated by the downward radiant heat of the heating element into the first air duct, and / or when the heating element and the airflow element are in operation, the airflow element is configured to carry the hot airflow generated by the direct heating of the heating element into the first air duct.

3. The cooking apparatus according to claim 2, characterized in that: The airflow component is configured to communicate with both the first and second air ducts, such that the airflow component is located upstream of the first air duct and the second air duct is located upstream of the airflow component, thereby enabling the airflow component to drive the airflow in the second air duct to flow into the first air duct.

4. The cooking apparatus according to claim 3, characterized in that: A first airflow inlet is formed at a position on the first air duct that connects to the upper space of the cooking cavity, and a second airflow inlet is formed at a position on the second air duct that connects to the upper space of the cooking cavity. The first airflow inlet is arranged in a horizontal open structure or an upwardly angled open structure to form a structure in which hot airflow flows directionally from the first airflow inlet to the second airflow inlet.

5. The cooking apparatus according to claim 4, characterized in that: An airflow component is configured to blow out hot air through a first airflow port, causing the hot air to flow toward the steam above the cooking cavity and enter the steam. An airflow component is also configured to draw in the steam and hot air above the cooking cavity into a second air duct through a second airflow port.

6. The cooking apparatus according to claim 4, characterized in that: The second air inlet is positioned above the first air inlet, and the vertical height distance between the first and second air inlets is greater than or equal to one-third of the vertical height distance between the cooking cavity.

7. The cooking apparatus according to claim 5 or 6, characterized in that: A blowing section is provided above the first air inlet. The blowing section is configured to extend toward the steam, and the end position of the blowing section in the extension direction is located above the top end face of the cooking pot.

8. The cooking apparatus according to claim 7, characterized in that: A guide portion is provided above the second airflow inlet. The guide portion is configured to extend horizontally outward or to extend obliquely upward outward, thereby forming a guide structure that guides the airflow into the second airflow inlet during the airflow absorption process.

9. The cooking apparatus according to claim 1, characterized in that: The side wall of the cooking pot is designed to be inclined from top to bottom towards the middle of the cooking pot, so that the first air duct is configured to have a cross-sectional area that gradually decreases from bottom to top, thereby forming a structure that gathers hot airflow. And / or, the second air duct is configured as an inclined structure that diffuses from top to bottom toward the outside of the suction column, thereby forming a structure that guides the airflow to diffuse from top to bottom.

10. The cooking apparatus according to claim 1, 8 or 9, characterized in that: The outer surface of the side wall of the cooking pot is configured as part of the first air duct so that when the airflow flows in the first air duct, the outer surface of the side wall of the cooking pot is heated by the hot airflow. Alternatively, the structure can be configured to heat the side wall of the cooking pot by the hot airflow in the first air duct when no steam is formed above the cooking cavity, and the structure can be configured to heat the outer surface of the side wall of the cooking pot by secondary heating when steam is formed above the cooking cavity. Alternatively, a purification component may be provided in the second air duct or between the airflow component and the second air duct to purify the airflow in the second air duct, thereby enabling the purified airflow in the second air duct to be driven by the airflow component into the first air duct.

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