Juice tray assembly, base assembly and cooking apparatus

Abstract

The utility model provides a kind of juice-receiving disc assembly, base assembly and cooking equipment, juice-receiving disc assembly is used for cooking equipment, and cooking equipment includes cooking cavity, water tank and heating part, heating part is used to heat the water in water tank, to provide steam in cooking cavity.Juice-receiving disc assembly includes: juice-receiving disc and exhaust part, exhaust part is located in one side of juice-receiving disc, exhaust part is equipped with first gas hole and exhaust cavity, first gas hole is communicated with exhaust cavity, and steam returned to water tank by cooking cavity successively passes first gas hole and exhaust cavity and is discharged outward.Steam is discharged by first gas hole, and exhaust space is further provided on exhaust part, exhaust space is exhaust cavity, steam discharged outward by first gas hole is discharged outward by exhaust cavity again.Steam is discharged by small first gas hole and enters larger exhaust space, and steam discharged by first gas hole can contact with cold air in exhaust cavity, to realize condensation of steam, reduce steam discharge amount and visibility.

Description

Technical Field

[0001] This utility model relates to the field of cooking equipment technology, and more specifically, to a juice receiving tray assembly, a base assembly, and a cooking device. Background Technology

[0002] Current electric steamers typically have a steam outlet at the top of the unit. When a large amount of steam is discharged from the top, it quickly flows towards the cabinet above, which can easily corrode the cabinet. Utility Model Content

[0003] This utility model aims to solve one of the technical problems existing in the prior art or related technologies.

[0004] In view of this, in a first aspect, the present invention proposes a drip tray assembly for use in a cooking device, the cooking device including a cooking chamber, a water tank and a heating element, the heating element being used to heat the water in the water tank to provide steam to the cooking chamber, the drip tray assembly including: a drip tray; an exhaust section located on one side of the drip tray, the exhaust section having a first vent and an exhaust chamber, the first vent communicating with the exhaust chamber, the steam flowing back from the cooking chamber to the water tank being discharged outwards sequentially through the first vent and the exhaust chamber.

[0005] As the amount of steam in the cooking cavity gradually increases, the steam can flow back into the water tank. After flowing in the water tank for a period of time, the steam is discharged, causing some of the steam to condense in the water tank and reducing the steam temperature, thus reducing the chance of steam scalding the user.

[0006] The cooking chamber is located above the drip tray. During the cooking process, the drip tray is used to collect and hold the juices that flow from the ingredients, making it convenient for users to process the juices in a centralized manner and improving the ease of use of the cooking equipment.

[0007] The exhaust section is located on one side of the drip tray. The exhaust section is equipped with a first vent and an exhaust chamber. The steam flowing back into the water tank is discharged to the outside of the cooking equipment through the first vent and the exhaust chamber. Since the cooking chamber is located above the drip tray assembly, which is usually located in the middle or lower middle part of the cooking equipment, the first vent and the exhaust chamber are also located in the middle or lower middle part of the cooking equipment. When the exhaust chamber discharges steam, the steam is less likely to come into contact with the cabinet above the cooking equipment, which can prevent the steam from corroding the cabinet above and improve the user's experience of using the cooking equipment.

[0008] After the steam is discharged through the first vent, an exhaust space, or exhaust chamber, is provided on the exhaust section. The steam discharged from the first vent then passes through the exhaust chamber before being discharged outwards. The steam discharged from the smaller first vent enters the larger exhaust space, allowing it to come into contact with the cold air in the exhaust chamber, thus condensing the steam and reducing the amount and visibility of steam emissions.

[0009] In some technical solutions, optionally, the number of first air holes is multiple, and the opening area of ​​the exhaust chamber is greater than the sum of the opening areas of the multiple first air holes.

[0010] In some technical solutions, optionally, the distance between the top of the exhaust chamber and the first air hole is greater than the distance between the bottom of the exhaust chamber and the first air hole.

[0011] In some technical solutions, the opening direction of the first vent is optionally towards the side wall of the exhaust chamber.

[0012] In some technical solutions, optionally, the exhaust section includes: a first exhaust section connected to the juice receiving tray, the first exhaust section having a first air hole; and a second exhaust section connected to the first exhaust section, an exhaust chamber being formed between the first exhaust section and the second exhaust section, the exhaust chamber communicating with the first air hole.

[0013] A first exhaust section is provided on the juice receiving tray, and a first air hole is machined on the first exhaust section. A second exhaust section is connected to the first exhaust section, and an exhaust chamber is machined between the first exhaust section and the second exhaust section. The steam discharged from the first air hole flows into the exhaust chamber and is then discharged outward through the exhaust chamber.

[0014] The steam emitted from the first vent has a high temperature. If a user gets close to the first vent, they may be scalded. Therefore, a second exhaust can be installed at the outlet of the first vent to block the steam from directly contacting the user. Instead, the steam will be discharged through the exhaust chamber, which reduces the possibility of the cooking equipment scalding the user.

[0015] In some technical solutions, optionally, there is an angle between the opening direction of the first vent and the opening direction of the exhaust chamber.

[0016] Steam discharged from the first vent flows along the opening direction of the first vent, and steam discharged from the exhaust chamber flows along the opening direction of the exhaust chamber. There is an angle between the opening direction of the first vent and the opening direction of the exhaust chamber. Therefore, the steam discharged from the first vent needs to be turned before flowing out of the exhaust chamber. In this way, the heat exchange time of the steam in the exhaust chamber is extended, preventing the steam from flowing out of the exhaust chamber too quickly and scalding the user.

[0017] By setting an angle between the opening direction of the first vent and the opening direction of the exhaust chamber, the steam discharge direction can be changed through the second exhaust section. By reasonably arranging the steam discharge direction, condensation on the cabinet or wall can be avoided.

[0018] In some technical solutions, the first exhaust section is optionally located on the side of the juice receiving tray, and the opening direction of the exhaust chamber is at an angle to the horizontal plane.

[0019] The first exhaust section is located on the side of the juice receiving tray. The first vent discharges steam outward along the side of the juice receiving tray. In order to prevent the steam from flowing directly towards the wall of the user's home, the opening direction of the exhaust chamber is set at an angle with the horizontal plane in this solution to prevent the discharged steam from flowing directly towards the wall and reduce the probability of condensation on the wall.

[0020] In some technical solutions, optionally, the drip tray is provided with a steam supply port and a steam return port. The steam generated in the water tank flows to the cooking cavity through the steam supply port, and the steam in the cooking cavity flows back to the water tank through the steam return port. The drip tray assembly also includes: a retaining rib connected to the drip tray. The steam supply port and the steam return port are located within the enclosed area of ​​the retaining rib. The retaining rib is provided with a connecting hole, and the steam return port and the first vent are connected through the connecting hole.

[0021] Steam generated in the water tank flows into the cooking chamber through the steam supply port. As the steam volume in the cooking chamber gradually increases, the steam can flow back into the water tank through the steam return port. A retaining rib is located at the bottom of the drip tray, and a connecting hole is provided on the retaining rib. The retaining rib divides the interior of the water tank into two spaces. The inner space of the retaining rib has a higher temperature. When steam passes through the connecting hole, it can exchange heat with the water in the outer space of the retaining rib, causing the steam to condense. The retaining rib divides the internal space of the water tank, which helps to improve the steam condensation effect.

[0022] The returned steam flows in the water tank for a period of time before being discharged through the first vent. This causes some of the steam to condense in the water tank, which also cools the steam. This reduces the amount of steam discharged and lowers the steam temperature, preventing scalding of users.

[0023] In some technical solutions, optionally, the number of connecting holes is multiple, and the multiple connecting holes are set at intervals.

[0024] With multiple interconnecting holes spaced apart, steam flows through the holes in multiple streams, which helps to increase the heat exchange surface area of ​​the steam in the water tank. This allows more steam to condense inside the tank, reducing the visibility of the steam discharged outside. This not only prevents scalding to users but also reduces the chance of steam condensing on the cabinet.

[0025] In some technical solutions, the connecting hole may optionally be located on the side of the reinforcing bar adjacent to the first vent.

[0026] A connecting hole is provided on the side of the retaining rib adjacent to the first vent. Steam passing through the retaining rib through the connecting hole is less likely to accumulate on the outside of the retaining rib, ensuring that the steam can flow out smoothly.

[0027] In some technical solutions, optionally, the first vent and the connecting hole are staggered along the opening direction of the first vent.

[0028] When steam passes through the connecting hole, it does not flow directly towards the first vent along the opening direction of the connecting hole. Instead, it needs to change its flow direction at a certain angle before flowing towards the first vent. By setting the positional relationship between the first vent and the connecting hole in the above manner, the condensation time of steam in the water tank can be extended, thereby improving the condensation effect of steam in the water tank and reducing the amount of steam emitted to the outside.

[0029] Secondly, this utility model proposes a base assembly, including: a base; a water tank located inside the base; a heating element located inside the base, the heating element being used to heat the water in the water tank; and a juice receiving tray assembly as in the first aspect, the juice receiving tray assembly being disposed on the water tank.

[0030] The heating element is used to heat the water inside the water tank to generate steam, which can be discharged into the cooking cavity to heat the food inside.

[0031] As the amount of steam in the cooking cavity gradually increases, the steam can flow back into the water tank. After flowing in the water tank for a period of time, the steam is discharged, causing some of the steam to condense in the water tank and reducing the steam temperature, thus reducing the chance of steam scalding the user.

[0032] The cooking chamber is located above the drip tray. During the cooking process, the drip tray is used to collect and hold the juices that flow from the ingredients, making it convenient for users to process the juices in a centralized manner and improving the ease of use of the cooking equipment.

[0033] The exhaust vent is located on the drip tray, and a first vent is provided on the exhaust vent. Steam flowing back into the water tank is discharged to the outside of the cooking equipment through the first vent. Since the cooking chamber is located above the drip tray, which is usually located in the middle or lower middle part of the cooking equipment, the first vent is also located in the middle or lower middle part of the cooking equipment. When the first vent starts to discharge steam, the steam is less likely to come into contact with the cabinet above the cooking equipment, which can prevent the steam from corroding the cabinet above and improve the user's experience of using the cooking equipment.

[0034] In some technical solutions, optionally, at least a portion of the exhaust section extends out of the side of the base.

[0035] The exhaust vent extends from the side of the base. During the process of releasing steam through the exhaust vent, the steam is less likely to come into contact with the cooking equipment, thereby avoiding the formation of condensation on the cooking equipment and reducing the amount of cleaning work for the user.

[0036] In some technical solutions, optionally, the base assembly further includes: an energy-concentrating component located inside the water tank; a steam supply port in the juice receiving tray located within the enclosed area of ​​the energy-concentrating component; a first steam channel provided inside the energy-concentrating component, the first steam channel communicating with the steam supply port; a second steam channel provided between the retaining rib in the juice receiving tray and the energy-concentrating component; a steam return port in the juice receiving tray communicating with the second steam channel; and a third steam channel provided between the retaining rib and the water tank; the second steam channel and the third steam channel communicating through a connecting hole on the retaining rib; and the third steam channel communicating with the first vent.

[0037] An energy-concentrating component is installed in the water tank, occupying a portion of the tank's space. The heating element heats the water inside the energy-concentrating component. Because the space inside the component is relatively small compared to the water tank, the water inside generates steam quickly when heated, increasing the steam production rate. This allows the cooking chamber to fill with steam rapidly during cooking, thus accelerating the cooking process. The steam generated within the energy-concentrating component is released into the cooking chamber through the steam supply port, further heating the food inside.

[0038] As the amount of steam in the cooking chamber gradually increases, the steam in the cooking chamber can flow back into the second steam channel between the energy-concentrating component and the water tank. A portion of the steam undergoes heat exchange and condensation in the second steam channel, and then flows through the connecting hole to the third steam channel. The temperature in the third steam channel is lower than that in the second steam channel, thereby accelerating the condensation rate of the steam.

[0039] In some technical solutions, optionally, the steam return port and the first vent in the drip tray are located on opposite sides of the energy-concentrating component.

[0040] The steam return port and the first vent are located on opposite sides of the energy-concentrating component, which allows the first vent to be moved away from the steam return port, enabling the returned steam to flow in the water tank for a longer period of time, thereby improving the heat exchange and condensation effect of the steam.

[0041] In some technical solutions, optionally, an operation panel is provided on the base, with the operation panel and the exhaust vent located on opposite sides of the base.

[0042] The control panel is usually located on the front of the base, while the control panel and the exhaust vent are located on opposite sides of the base. Therefore, in this design, the exhaust vent is located on the back of the base. During the use of the cooking equipment, steam is emitted from the back of the equipment, making it less likely for the steam to come into contact with the user, thus effectively preventing burns.

[0043] Thirdly, this utility model proposes a cooking device, including: a housing, the housing having a cooking cavity inside; and a base assembly as described in the second aspect, the housing being disposed on the base assembly.

[0044] The housing is placed on the base assembly, and steam is generated in the water tank of the base assembly. The steam can be released into the cooking chamber to cook the food.

[0045] In some technical solutions, optionally, a second vent is provided on the top of the shell, and the second vent communicates with the cooking cavity.

[0046] A second vent is provided on the shell, through which some of the steam in the cooking chamber can be discharged. Therefore, during the cooking process, some steam can be discharged through the first vent and some steam can be discharged through the second vent.

[0047] Steam is released simultaneously through the first and second vents, preventing the concentrated release of large amounts of steam from a single location from the cooking equipment, which could corrode nearby cabinets. Furthermore, the second vent at the top of the casing allows steam to flow upwards from the cooking chamber, ensuring that the entire chamber is filled with high-temperature steam and thus improving the cooking results.

[0048] In some technical solutions, optionally, there are multiple second vents, which are spaced apart.

[0049] There are multiple second vents, and these second vents are spaced apart. When steam is discharged from these multiple second vents, it will form multiple streams of steam that are discharged outward. This helps to increase the contact area between the steam and the external cold air, allowing more steam to mix and condense with more external cold air, reducing the visibility of the steam. This can not only prevent burns to users, but also reduce the chance of steam condensing on the cabinet.

[0050] Additional aspects and advantages of this invention will become apparent in the description that follows, or may be learned by practice of this invention. Attached Figure Description

[0051] The above and / or additional aspects and advantages of this utility model will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0052] Figure 1 A schematic diagram of the structure of the cooking device in an embodiment of this utility model is shown;

[0053] Figure 2 A schematic diagram of the structure of the cooking device in an embodiment of this utility model is shown;

[0054] Figure 3A schematic diagram of the structure of the cooking device in an embodiment of this utility model is shown;

[0055] Figure 4 It shows Figure 3 Enlarged view of point A in the middle;

[0056] Figure 5 It shows Figure 3 Enlarged view of point B in the middle;

[0057] Figure 6 A schematic diagram of the structure of the cooking device in an embodiment of this utility model is shown;

[0058] Figure 7 A schematic diagram of the juice tray assembly in an embodiment of this utility model is shown;

[0059] Figure 8 It shows Figure 7 Enlarged view of point C in the middle;

[0060] Figure 9 A schematic diagram of the juice tray assembly in an embodiment of this utility model is shown;

[0061] Figure 10 A schematic diagram of the juice tray assembly in an embodiment of this utility model is shown;

[0062] Figure 11 A schematic diagram of the juice tray assembly and water tank in an embodiment of this utility model is shown;

[0063] Figure 12 A schematic diagram of the juice tray assembly in an embodiment of this utility model is shown;

[0064] Figure 13 A schematic diagram of the pot lid structure in an embodiment of this utility model is shown;

[0065] Figure 14 A schematic diagram of the energy-concentrating component in an embodiment of this utility model is shown.

[0066] Figure label:

[0067] 100 Juice receiving tray assembly, 110 Juice receiving tray, 111 Steam supply port, 112 Steam return port, 113 Mounting surface, 114 Mounting groove, 115 Water storage area, 116 Support rib, 120 Exhaust section, 121 First vent, 122 First exhaust section, 123 Second exhaust section, 124 Exhaust chamber, 130 Surrounding rib, 131 Connecting hole, 200 Base assembly, 210 Base, 220 Water tank, 230 Heating element, 240 Energy concentrating component, 241 First steam channel, 242 Second steam channel, 243 Inner surrounding rib, 244 Outer surrounding rib, 245 Upper wall, 246 Third steam channel, 250 Control panel, 260 Partition, 270 Controller, 310 Housing, 311 Pot lid, 312 Outer shell, 313 Second vent, 320 Cooking cavity. Detailed Implementation

[0068] To better understand the above-mentioned objectives, features, and advantages of this utility model, the present utility model will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0069] Many specific details are set forth in the following description in order to provide a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present invention is not limited to the specific embodiments disclosed below.

[0070] The following reference Figures 1 to 14 This invention describes a juice tray assembly, a base assembly, and a cooking device according to some embodiments of the present invention.

[0071] Combination Figure 1 , Figure 2 , Figure 3 , Figure 7 and Figure 8 As shown, in some embodiments of this utility model, a drip tray assembly 100 is provided. The drip tray assembly 100 is used in a cooking device, which includes a cooking chamber 320, a water tank 220, and a heating element 230. The heating element 230 is used to heat the water in the water tank 220 to provide steam to the cooking chamber 320. The drip tray assembly 100 includes a drip tray 110 and an exhaust vent 120. The exhaust vent 120 is located on one side of the drip tray 110 and has a first vent 121 and an exhaust chamber 124. The steam flowing back from the cooking chamber 320 to the water tank 220 is discharged outward through the first vent 121 and the exhaust chamber 124.

[0072] The heating element 230 is used to heat the water inside the water tank 220 to generate steam, which can be discharged into the cooking cavity 320 to heat the food inside the cooking cavity 320.

[0073] As the amount of steam in the cooking cavity 320 gradually increases, the steam in the cooking cavity 320 can flow back into the water tank 220. After the steam flows in the water tank 220 for a period of time, it is discharged, causing some of the steam to condense in the water tank 220 and reducing the steam temperature, thus reducing the chance of steam scalding the user.

[0074] The cooking cavity 320 is located above the drip tray 110. During the cooking process, the drip tray 110 is used to collect and collect the juices flowing from the ingredients, making it convenient for users to centrally process the juices flowing from the ingredients and improving the ease of use of the cooking equipment.

[0075] The exhaust vent 120 is located on one side of the drip tray 110. The exhaust vent 120 is provided with a first vent 121 and an exhaust chamber 124. The steam flowing back into the water tank 220 is discharged to the outside of the cooking equipment through the first vent 121 and the exhaust chamber 124 in sequence. Since the cooking chamber 320 is located above the drip tray assembly 100, which is usually located in the middle or lower middle part of the cooking equipment, the first vent 121 and the exhaust chamber 124 are also located in the middle or lower middle part of the cooking equipment. When the exhaust chamber 124 discharges steam, the steam is less likely to come into contact with the cabinet above the cooking equipment, which can prevent the steam from corroding the cabinet above and improve the user's experience of using the cooking equipment.

[0076] After steam is discharged through the first vent 121, an exhaust space, or exhaust chamber 124, is also provided on the exhaust section 120. The steam discharged outward through the first vent 121 then passes through the exhaust chamber 124 before being discharged outward. The steam discharged through the smaller first vent 121 enters the larger exhaust space, allowing it to come into contact with the cold air in the exhaust chamber 124, thus condensing the steam and reducing its emission volume and visibility.

[0077] In some embodiments, the number of first vents 121 may be multiple, and the opening area of ​​the exhaust chamber 124 is greater than the sum of the opening areas of the multiple first vents 121.

[0078] There are multiple first vents 121, and these multiple first vents 121 are spaced apart. When steam is discharged from the multiple first vents 121, multiple streams of steam will be discharged outward, which helps to increase the contact area between the steam and the external cold air, thereby allowing more steam to mix and condense with more external cold air, reducing the visibility of the steam. This can not only avoid scalding the user, but also reduce the chance of steam condensing on the cabinet.

[0079] The opening area of ​​the exhaust chamber 124 is larger than the sum of the opening areas of the multiple first air holes 121, so that the steam flowing into the exhaust chamber 124 can be discharged quickly, avoiding the accumulation of steam in the exhaust chamber 124 and affecting the condensation effect of the steam.

[0080] In some embodiments, the distance between the top of the exhaust chamber 124 and the first air hole 121 is optionally greater than the distance between the bottom of the exhaust chamber 124 and the first air hole 121.

[0081] The first vent 121 is located near the bottom of the exhaust chamber 124. Steam flows into the exhaust chamber 124 through the first vent 121 and flows from the bottom to the top of the exhaust chamber. In this way, the flow time of steam in the exhaust chamber 124 can be increased and the exhaust path of steam in the exhaust chamber 124 can be lengthened, which is beneficial to improving the condensation effect of steam.

[0082] In some embodiments, the opening direction of the first vent 121 is optionally toward the sidewall of the exhaust chamber 124.

[0083] Steam flowing into the exhaust chamber 124 from the first vent 121 flows toward the side wall of the exhaust chamber 124. When the steam contacts the side wall of the exhaust chamber 124, the direction of steam flow changes. Changing the direction of steam flow prolongs the flow time of steam in the exhaust chamber 124, which is beneficial to improving the condensation effect of steam.

[0084] Combination Figure 7 and Figure 8 As shown, in some embodiments, optionally, the exhaust section 120 includes: a first exhaust section 122 and a second exhaust section 123. The first exhaust section 122 is connected to the juice receiving tray 110, and a first air hole 121 is provided on the first exhaust section 122. The second exhaust section 123 is connected to the first exhaust section 122, and an exhaust chamber 124 is formed between the first exhaust section 122 and the second exhaust section 123. The exhaust chamber 124 communicates with the first air hole 121.

[0085] A first exhaust section 122 is provided on the juice receiving tray 110. A first air hole 121 is machined on the first exhaust section 122. A second exhaust section 123 is connected to the first exhaust section 122. An exhaust chamber 124 is machined between the first exhaust section 122 and the second exhaust section 123. The steam discharged from the first air hole 121 flows into the exhaust chamber 124 and is then discharged to the outside through the exhaust chamber 124.

[0086] The steam discharged from the first vent 121 has a high temperature. If a user gets close to the first vent 121, the user may be easily burned. Therefore, a second exhaust part 123 can be set at the outlet position of the first vent 121 to block the steam, so that the steam discharged from the first vent 121 will not directly contact the user, but will be discharged outward through the exhaust chamber 124. This can reduce the possibility of the cooking equipment burning the user.

[0087] In this embodiment, the first venting part 122 is integrally formed on the juice receiving tray 110. In other embodiments, the first venting part 122 and the juice receiving tray 110 can also be fixed in other ways. The second venting part 123 is integrally formed on the first venting part 122.

[0088] In this embodiment, the exhaust vent 120 is provided on the juice receiving tray 110. Of course, in other embodiments, the exhaust vent 120 may also be provided on the water tank 220 of the cooking equipment.

[0089] Combination Figure 7 and Figure 8 As shown, in some embodiments, optionally, the opening direction of the first vent 121 is ( Figure 8 The arrow at H1 points to the direction of the exhaust chamber 124 and the opening direction of the exhaust chamber 124. Figure 8 The arrow at H2 points to an angle.

[0090] Steam discharged from the first vent 121 flows along the opening direction of the first vent 121, and steam discharged from the exhaust chamber 124 flows along the opening direction of the exhaust chamber 124. There is an angle between the opening directions of the first vent 121 and the exhaust chamber 124. Therefore, the steam discharged from the first vent 121 needs to be redirected before flowing out of the exhaust chamber 124. This method prolongs the heat exchange time of the steam within the exhaust chamber 124, preventing the steam from rapidly flowing out of the exhaust chamber 124 and scalding the user.

[0091] By setting an angle between the opening direction of the first vent 121 and the opening direction of the exhaust chamber 124, the steam discharge direction can be changed by the second exhaust part 123. By reasonably arranging the steam discharge direction, condensation on the cabinet or wall can be avoided.

[0092] Combination Figure 7 and Figure 8 As shown, in some embodiments, optionally, the first exhaust portion 122 is provided on the side of the juice receiving tray 110, and the opening direction of the exhaust chamber 124 has an angle with the horizontal plane.

[0093] The first exhaust section 122 is located on the side of the juice receiving tray 110. The first vent 121 discharges steam outward along the side of the juice receiving tray 110. In order to prevent the steam from flowing directly toward the wall of the user's home, the opening direction of the exhaust chamber 124 is set at an angle with the horizontal plane in this solution to prevent the discharged steam from flowing directly toward the wall and reduce the probability of condensation on the wall.

[0094] Combination Figure 3 , Figure 6 , Figure 7 , Figure 8 , Figure 9 , Figure 10 , Figure 11 and Figure 12 As shown, in some embodiments, optionally, the drip tray 110 is provided with a steam supply port 111 and a steam return port 112. Steam generated in the water tank 220 flows to the cooking chamber 320 through the steam supply port 111, and steam in the cooking chamber 320 returns to the water tank 220 through the steam return port 112. The drip tray assembly 100 also includes a retaining rib 130, which is connected to the drip tray 110. The steam supply port 111 and the steam return port 112 are located within the enclosed area of ​​the retaining rib 130. The retaining rib 130 is provided with a connecting hole 131, through which the steam return port 112 and the first vent 121 are connected.

[0095] Steam generated in water tank 220 flows to cooking chamber 320 through steam supply port 111. As the amount of steam in cooking chamber 320 gradually increases, the steam in cooking chamber 320 can flow back to water tank 220 through steam return port 112. A retaining rib 130 is located at the bottom of drip tray 110, and a connecting hole 131 is provided on the retaining rib 130. The retaining rib 130 divides the interior of water tank 220 into two spaces. The inner space of the retaining rib 130 has a higher temperature. When steam passes through the connecting hole 131, the steam can exchange heat with the water in the outer space of the retaining rib 130, causing the steam to condense. The retaining rib 130, by dividing the interior space of water tank 220, helps to improve the steam condensation effect.

[0096] The returned steam flows in the water tank 220 for a period of time before being discharged through the first vent 121, causing some of the steam to condense in the water tank 220, which also cools the steam. This reduces the amount of steam discharged and lowers the steam temperature, preventing scalding of users.

[0097] In some embodiments, the number of connecting holes 131 may be multiple, and the multiple connecting holes 131 are spaced apart.

[0098] Multiple connecting holes 131 are spaced apart. When steam passes through the connecting holes 131, it will form multiple streams of steam, which helps to increase the heat exchange surface area of ​​the steam in the water tank 220. This allows more steam to condense in the water tank 220, reducing the visibility of the steam discharged outward. This can not only prevent scalding to users, but also reduce the chance of steam condensing on the cabinet.

[0099] In some embodiments, optionally, the connecting hole 131 is provided on the side of the reinforcing bar 130 adjacent to the first vent 121.

[0100] A connecting hole 131 is provided on the side of the rib 130 adjacent to the first vent 121. Steam passing through the connecting hole 131 through the rib 130 is less likely to accumulate on the outside of the rib 130, ensuring that the steam can flow out smoothly.

[0101] Combination Figure 8 and Figure 9 As shown, in some embodiments, optionally, the first vent 121 and the connecting hole 131 are staggered along the opening direction of the first vent 121.

[0102] When steam passes through the connecting hole 131, it does not flow directly towards the first vent 121 along the opening direction of the connecting hole 131. Instead, it needs to change its flow direction at a certain angle before flowing towards the first vent 121. By setting the positional relationship between the first vent 121 and the connecting hole 131 in the above manner, the condensation time of steam in the water tank 220 can be extended, thereby improving the condensation effect of steam in the water tank 220 and reducing the amount of steam discharged to the outside.

[0103] like Figure 3 As shown, in some embodiments of this utility model, a base assembly 200 is provided, including: a base 210, a water tank 220, a heating element 230, and a drip tray assembly 100 as described in any of the above embodiments. The water tank 220 is located inside the base 210, the heating element 230 is located inside the base 210, the heating element 230 is used to heat the water in the water tank 220, and the drip tray assembly 100 is disposed on the water tank 220.

[0104] The heating element 230 is used to heat the water inside the water tank 220 to generate steam, which can be discharged into the cooking cavity 320 to heat the food inside the cooking cavity 320.

[0105] As the amount of steam in the cooking cavity 320 gradually increases, the steam in the cooking cavity 320 can flow back into the water tank 220. After the steam flows in the water tank 220 for a period of time, it is discharged, causing some of the steam to condense in the water tank 220 and reducing the steam temperature, thus reducing the chance of steam scalding the user.

[0106] The cooking cavity 320 is located above the drip tray 110. During the cooking process, the drip tray 110 is used to collect and collect the juices flowing from the ingredients, making it convenient for users to centrally process the juices flowing from the ingredients and improving the ease of use of the cooking equipment.

[0107] The exhaust vent 120 is installed on the drip tray 110, and the exhaust vent 120 is provided with a first vent 121. The steam flowing back into the water tank 220 is discharged to the outside of the cooking equipment through the first vent 121. Since the cooking chamber 320 is located above the drip tray 110, which is usually located in the middle or lower middle part of the cooking equipment, the first vent 121 is also located in the middle or lower middle part of the cooking equipment. When the first vent 121 starts to discharge steam, the steam is less likely to come into contact with the cabinet above the cooking equipment, which can prevent the steam from corroding the cabinet above and improve the user's experience of using the cooking equipment.

[0108] like Figure 3 As shown, in some embodiments, optionally, at least a portion of the exhaust portion 120 extends out of the side of the base 210.

[0109] The exhaust 120 extends out of the side of the base 210. During the process of releasing steam through the exhaust 120, the steam is less likely to come into contact with the cooking equipment, thereby avoiding the formation of condensation on the cooking equipment and reducing the amount of cleaning work for the user.

[0110] Combination Figure 3 and Figure 14 As shown, in some embodiments, optionally, the base assembly 200 further includes: an energy-concentrating component 240, located within the water tank 220; a steam supply port 111 in the drip tray 110 located within the enclosed area of ​​the energy-concentrating component 240; a first steam channel 241 provided within the energy-concentrating component 240, communicating with the steam supply port 111; a second steam channel 242 provided between the retaining rib 130 in the drip tray 110 and the energy-concentrating component 240; a steam return port 112 in the drip tray 110 communicating with the second steam channel 242; and a third steam channel 246 provided between the retaining rib 130 and the water tank 220; the second steam channel 242 and the third steam channel 246 communicating through a connecting hole 131 on the retaining rib 130; and the third steam channel 246 communicating with a first vent 121.

[0111] An energy-concentrating component 240 is installed in the water tank 220. The energy-concentrating component 240 occupies a portion of the space inside the water tank 220. The heating element 230 is used to heat the water inside the energy-concentrating component 240. Because the space inside the energy-concentrating component 240 is relatively small compared to the water tank 220, the water inside the energy-concentrating component 240 generates steam more quickly when heated, which can increase the steam generation rate. When using the cooking equipment, the cooking chamber 320 can be filled with steam in a short time, which is beneficial to improving the cooking speed of the food. The steam generated in the energy-concentrating component 240 can be discharged into the cooking chamber 320 through the steam supply port 111, thereby heating the food inside the cooking chamber 320.

[0112] As the amount of steam in the cooking chamber 320 gradually increases, the steam in the cooking chamber 320 can flow back into the second steam channel 242 between the energy-concentrating component 240 and the water tank 220. A portion of the steam undergoes heat exchange and condensation in the second steam channel 242, and then flows through the connecting hole 131 to the third steam channel 246. The temperature in the third steam channel 246 is lower than the temperature in the second steam channel 242, thereby accelerating the condensation rate of the steam.

[0113] Combination Figure 3 , Figure 9 and Figure 10As shown, in some embodiments, optionally, the steam return port 112 and the first vent 121 in the drip tray 110 are located on opposite sides of the energy-concentrating component 240.

[0114] The steam return port 112 and the first vent 121 are located on opposite sides of the energy-concentrating component 240, so that the first vent 121 can be moved away from the steam return port 112, allowing the returned steam to flow in the water tank 220 for a longer time, thereby improving the heat exchange and condensation effect of the steam.

[0115] Combination Figure 2 and Figure 3 As shown, in some embodiments, optionally, an operation panel 250 is provided on the base 210, and the operation panel 250 and the exhaust 120 are located on opposite sides of the base 210.

[0116] The control panel 250 is usually located on the front of the base 210, while the control panel 250 and the exhaust vent 120 are located on opposite sides of the base 210. Therefore, in this solution, the exhaust vent 120 is located on the back of the base 210. During the use of the cooking equipment, the back of the cooking equipment releases steam, and the steam is less likely to come into contact with the user, thus effectively preventing burns.

[0117] like Figure 3 and Figure 4 As shown, in some embodiments of this utility model, a cooking device is proposed, including: a housing 310 and a base assembly 200 in any of the above embodiments, wherein the housing 310 is provided with a cooking cavity 320 and the housing 310 is disposed on the base assembly 200.

[0118] The housing 310 is placed on the base assembly 200, and steam is generated in the water tank 220 of the base assembly 200. The steam can be discharged into the cooking chamber 320 to cook the food.

[0119] Combination Figure 3 , Figure 4 and Figure 13 As shown, in some embodiments, optionally, the top of the housing 310 is provided with a second vent 313, which communicates with the cooking cavity 320.

[0120] A second vent 313 is provided on the housing 310. Some of the steam in the cooking chamber 320 can be discharged outward through the second vent 313. Therefore, during the cooking process, some steam can be discharged outward through the first vent 121, and some steam can be discharged outward through the second vent 313.

[0121] Steam is simultaneously released through the first vent 121 and the second vent 313, preventing the concentrated release of large amounts of steam from a single location by the cooking equipment from corroding nearby cabinets. Furthermore, by providing the second vent 313 at the top of the housing 310, steam within the cooking chamber 320 can flow towards the top of the cooking chamber 320, ensuring that the entire cooking chamber 320 is filled with high-temperature steam, thereby improving the cooking effect on the food.

[0122] In some embodiments, the number of second vents 313 may be multiple, and the multiple second vents 313 are spaced apart.

[0123] There are multiple second vents 313, and these multiple second vents 313 are spaced apart. When steam is discharged from multiple second vents 313, multiple streams of steam will be discharged outward, which helps to increase the contact area between the steam and the external cold air, thereby allowing more steam to mix and condense with more external cold air, reducing the visibility of the steam. This can not only avoid scalding the user, but also reduce the chance of steam condensing on the cabinet.

[0124] The cooking device in this embodiment can be an electric steamer, including an outer shell 312, a lid 311, a partition 260, a drip tray assembly 100, a water tank 220, an energy-concentrating component 240, a base 210, a heating element 230, a controller 270, etc. The outer shell 312 and the lid 311 constitute the shell 310 in the above embodiment.

[0125] Figure 3 , Figure 6 and Figure 11 In the diagram, solid arrows represent the path of hot steam, while dashed arrows represent the path of cooled steam.

[0126] The heating element 230 is fixed on the water tank 220. The energy-concentrating component 240 is located above the middle of the heating element 230 and the water tank 220. The upper part of the energy-concentrating component 240 is connected to the juice receiving tray 110. The outer wall of the juice receiving tray 110 is installed above the water tank 220. Above the juice receiving tray 110 is a partition 260.

[0127] The second steam passage 242 is formed by sealing the surrounding ribs 130, the outer wall of the energy-concentrating component 240, the bottom surface of the drip tray 110, and the water in the water tank 220.

[0128] The third steam passage 246 is formed by sealing the bottom of the water tank 220, the surrounding ribs 130, the drip tray 110, and the water in the water tank 220.

[0129] The juice receiving tray 110 is composed of a first air hole 121, an exhaust chamber 124, a steam return port 112, a connecting hole 131, a steam supply port 111, a surrounding rib 130, a mounting surface 113, a mounting groove 114, a water storage area 115, and a supporting rib 116 at the bottom of the juice receiving tray 110.

[0130] The main function of the rib 130 is to allow water vapor to exchange heat in a closed space and prevent water vapor from spreading everywhere.

[0131] The second vent 313 on the lid 311 can be composed of one or more small holes. When composed of multiple small holes, there is a certain distance between the small holes. The area of ​​the second vent 313 is small, and less steam is emitted. The distance between multiple small holes is large, which allows less steam to mix with more external cold air and condense, reducing the visibility and emission of steam.

[0132] The first vent 121 is composed of multiple small holes. The shape of the holes can be any small area, such as round, square, or elliptical, and is not limited to any particular shape. There is a certain distance between each hole, so that the steam coming out of the small holes can mix with the cold air in the exhaust chamber 124 and the side wall of the exhaust chamber 124 for heat exchange, cooling and condensation before being discharged, thereby reducing the visibility of water vapor and the amount of steam emitted.

[0133] The connecting hole 131 can also be composed of one hole or multiple holes. If there are multiple holes, the steam passing through the connecting hole 131 can be better cooled and condensed in the third steam channel 246.

[0134] The exhaust outlet of the exhaust chamber 124 faces upwards, so the steam is not directly discharged onto the wall. Because it is far from the top of the cooking equipment, the amount of steam diffusing into the cabinet is small and the speed is slow. Of course, the steam outlet on the drip tray 110 can be at the rear of the equipment or outwards.

[0135] Working principle of the whole machine: The heating element 230 heats water to generate steam. The steam flows from the steam supply port 111 above the energy-concentrating component 240 to the cooking chamber 320. After the cooking chamber 320 is filled, part of the steam will be discharged from the second vent 313, and the rest of the steam will flow to the steam return port 112. The steam that has passed through the steam-perforated hole passes through the second steam channel 242. The steam will exchange heat with the water in the water tank 220 in the second steam channel 242 and cool down. Then it will flow from the connecting hole 131 to the third steam channel 246. In the third steam channel 246, the steam will exchange heat with the cold air and water in the third steam channel 246 for secondary cooling. The steam after secondary cooling flows into the exhaust chamber 124 through the first vent 121. The small area of ​​steam discharged from the first vent 121 and the larger area of ​​cold air are cooled and condensed on the side wall of the exhaust chamber 124 and discharged to the outside of the cooking equipment.

[0136] The principle of reducing steam emissions and visibility:

[0137] First, the drip tray 110 reduces visibility through triple heat exchange. The steam is cooled and condensed through the second steam channel 242 and the third steam channel 246. The low-temperature steam passing through the first vent 121 (multiple small cross-sectional area holes or a single small cross-sectional area hole) is cooled and condensed in the exhaust chamber 124 with more cold air and the side wall, which reduces the amount of steam emitted and visibility.

[0138] Secondly, the principle of reducing steam visibility by the lid 311 is that the steam on the lid 311 is discharged through the small cross-sectional area of ​​the second vent 313. Only a small amount of steam can be discharged. The small amount of steam mixes with the surrounding air, exchanges heat and cools down, which can reduce the visibility of the steam. When the second vent 313 consists of multiple vents, there needs to be a certain distance between the vents in order to better exchange heat and cool down, thereby reducing the amount of steam discharged and its visibility.

[0139] The cross-sectional area of ​​the first pore 121 is greater than or equal to half the cross-sectional area of ​​the second pore 313.

[0140] Combination Figure 5 and Figure 14 As shown, the sealing principle between the drip tray 110 and the energy-concentrating component 240 is as follows: the inner rib 243 and outer rib 244 of the upper part of the energy-concentrating component 240 together with the upper wall 245 form a groove. The bottom support rib 116 of the drip tray 110 is positioned at the same height as the inner rib 243 and outer rib 244. When water vapor condenses, the condensate water level is higher than the bottom of the inner rib 243, thus forming a water seal between the drip tray 110 and the energy-concentrating component 240. Steam cannot enter the second steam channel 242, preventing steam generated inside the energy-concentrating component 240 from rapidly diffusing into the water tank 220 outside the energy-concentrating component 240 and heating the water in the water tank 220. Even if the gap between the support rib 116 at the bottom of the drip tray 110 and the upper wall 245 is uneven, it can still seal well. The gap between the support rib 116 and the outer rib 244 and inner rib 243 is designed to be relatively large, and compared with the method of sealing with soft rubber, it has one less sealing element, making the structure simpler and easier to assemble.

[0141] In the embodiments of this utility model, the steam that has been cooled twice through the second steam channel 242 and the third steam channel 246 is divided into multiple small steam streams when passing through the multiple small area holes of the first air hole 121. This allows each small steam stream to exchange heat and condense with more cold air and side walls in the exhaust chamber 124, which not only reduces the visibility of the steam, but also reduces the emission of steam.

[0142] Steam above the cooking cavity 320 is discharged through the second vent 313 on the lid 311. Multiple small vents discharge a small amount of steam. After the small amount of steam mixes with the cold air, the visibility of the steam is reduced. Moreover, the amount discharged from each vent is small. After mixing with the cold air and cooling down, the amount of steam emitted can be reduced.

[0143] The above methods result in lower, less, and safer exhaust steam.

[0144] In this utility model, the term "multiple" refers to two or more unless otherwise explicitly defined. The terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; "linking" can be a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.

[0145] In the description of this specification, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0146] The above description is merely a preferred embodiment of this utility model and is not intended to limit the utility model. Various modifications and variations can be made to this utility model by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this utility model should be included within the protection scope of this utility model.

Claims

1. A juice tray assembly, characterized in that, The drip tray assembly is used in a cooking device, which includes a cooking chamber, a water tank, and a heating element. The heating element heats the water in the water tank to provide steam to the cooking chamber. The drip tray assembly includes: Juice tray; The exhaust section is located on one side of the juice receiving tray. The exhaust section is provided with a first air hole and an exhaust chamber. The first air hole is connected to the exhaust chamber. Steam flowing back from the cooking chamber to the water tank is discharged outward in sequence through the first air hole and the exhaust chamber.

2. The juice tray assembly according to claim 1, characterized in that, The number of the first air holes is multiple, and the opening area of ​​the exhaust chamber is greater than the sum of the opening areas of the multiple first air holes.

3. The juice tray assembly according to claim 1, characterized in that, The distance between the top of the exhaust chamber and the first air hole is greater than the distance between the bottom of the exhaust chamber and the first air hole.

4. The juice tray assembly according to claim 1, characterized in that, The opening of the first vent faces the sidewall of the exhaust chamber.

5. The drip tray assembly according to any one of claims 1 to 4, characterized in that, The exhaust section includes: The first exhaust section is connected to the juice receiving tray, and the first exhaust section is provided with the first air hole; The second exhaust section is connected to the first exhaust section, and the exhaust chamber is formed between the first exhaust section and the second exhaust section. The exhaust chamber is in communication with the first air hole.

6. The juice tray assembly according to claim 5, characterized in that, There is an angle between the opening direction of the first vent and the opening direction of the exhaust chamber.

7. The juice tray assembly according to claim 5, characterized in that, The first exhaust section is located on the side of the juice receiving tray, and there is an angle between the opening direction of the exhaust chamber and the horizontal plane.

8. The drip tray assembly according to any one of claims 1 to 4, characterized in that, The drip tray is equipped with a steam supply port and a steam return port. The steam generated in the water tank flows to the cooking chamber through the steam supply port, and the steam in the cooking chamber flows back to the water tank through the steam return port. The juice tray assembly also includes: The surrounding rib is connected to the juice receiving tray. The steam supply port and the steam return port are located within the enclosed area of ​​the surrounding rib. The surrounding rib is provided with a connecting hole, and the steam return port and the first air hole are connected through the connecting hole.

9. The juice tray assembly according to claim 8, characterized in that, The number of the connecting holes is multiple, and the multiple connecting holes are arranged at intervals.

10. The juice tray assembly according to claim 8, characterized in that, The connecting hole is located on the side of the reinforcing bar adjacent to the first air hole.

11. The juice tray assembly according to claim 8, characterized in that, Along the opening direction of the first vent, the first vent and the connecting hole are misaligned.

12. A base assembly, characterized in that, include: Base; The water tank is located inside the base; A heating element, located within the base, is used to heat the water in the water tank. The drip tray assembly as described in any one of claims 1 to 11, wherein the drip tray assembly is disposed on the water tank.

13. The base assembly according to claim 12, characterized in that, At least a portion of the exhaust portion extends out of the side of the base.

14. The base assembly according to claim 12, characterized in that, The base assembly also includes: A concentrating component is located inside the water tank. The steam supply port in the juice receiving tray is located within the enclosed area of ​​the concentrating component. The concentrating component has a first steam channel that communicates with the steam supply port. A second steam channel is provided between the retaining rib in the juice receiving tray and the concentrating component. The steam return port in the juice receiving tray communicates with the second steam channel. A third steam channel is provided between the retaining rib and the water tank. The second steam channel and the third steam channel are connected through a connecting hole on the retaining rib. The third steam channel communicates with the first vent.

15. The base assembly according to claim 14, characterized in that, The steam return port and the first vent in the drip tray are located on opposite sides of the energy-concentrating component.

16. The base assembly according to any one of claims 12 to 15, characterized in that, The base is provided with an operation panel, and the operation panel and the exhaust section are located on opposite sides of the base.

17. A cooking appliance, characterized in that, include: A housing, wherein a cooking cavity is provided within the housing; The base assembly as described in any one of claims 12 to 16, wherein the housing is disposed on the base assembly.

18. The cooking apparatus according to claim 17, characterized in that, The top of the housing is provided with a second vent, which communicates with the cooking cavity.

19. The cooking apparatus according to claim 18, characterized in that, The number of the second air holes is multiple, and the multiple second air holes are arranged at intervals.

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