Cooking apparatus

Abstract

This utility model discloses a cooking device, comprising: a main unit with a cooking chamber formed therein; and a steam assembly, which includes a steam shell and a heating structure. The heating structure includes a water-boiling section and a heating section. The water-boiling section is connected to the bottom of the steam shell and at least partially forms the bottom wall of the heating chamber. The heating section is located outside the water-boiling section and is adapted to conduct heat towards the heating chamber through the water-boiling section. At least one sealing element is provided between the water-boiling section and the steam shell, and the projection of the sealing element along the vertical direction of the main unit is spaced apart from the projection of at least a portion of the heating section along the vertical direction of the main unit. According to this utility model, the cooking device reduces the space occupied by the steam assembly while ensuring its heating and sealing performance, thereby reducing the overall structural size of the cooking device, lowering costs, facilitating large-scale industrialization, and having a wide range of applications.

Description

Technical Field

[0001] This utility model relates to the field of home appliance technology, and in particular to a cooking device. Background Technology

[0002] In cooking equipment, high-speed forced convection is used to remove moisture from the surface of food, thus quickly hardening the food surface and achieving a texture similar to deep-frying. However, this can also make some foods dry and tough.

[0003] In related technologies, to address the problem of dry and tough food texture, a water pump and steam generator system is used to generate steam, thereby providing a large amount of steam to cook food and avoid its dry and tough texture. However, current water pump and steam generator systems are expensive, resulting in high prices for cooking equipment and hindering its large-scale industrialization. Utility Model Content

[0004] This invention aims to solve at least one of the technical problems existing in the prior art. To this end, this invention proposes a cooking device that reduces the space occupied by the steam component, thereby reducing the overall structural size of the cooking device, lowering costs, facilitating the large-scale industrialization of the cooking device, and having a wide range of applications.

[0005] A cooking device according to an embodiment of the present invention includes: a main unit having a cooking cavity formed therein; a steam assembly including a steam housing and a heating structure, the steam housing having a heating cavity formed therein, the steam housing also having a steam channel and a water inlet channel respectively communicating with the heating cavity, the steam channel communicating with the cooking cavity; wherein, the heating structure includes a water boiling section and a heating section, the water boiling section being connected to the bottom of the steam housing and at least partially forming the bottom wall of the heating cavity, the heating section being located outside the water boiling section and adapted to conduct heat toward the heating cavity through the water boiling section, at least one sealing member being provided between the water boiling section and the steam housing, the projection of the sealing member along the vertical direction of the main unit being spaced apart from at least a portion of the projection of the heating section along the vertical direction of the main unit.

[0006] According to the embodiments of the present invention, the cooking device, by setting the steam channel in the steam shell, eliminates the need for a separate steam channel, thereby reducing the space occupied by the steam channel. Furthermore, by setting the heating structure in the bottom area of ​​the steam shell, the lateral space occupied by the heating structure on the main unit is reduced, achieving a miniaturized design of the heating structure. This reduces the overall structural size and space occupied by the steam assembly. By separating the projection of the sealing element along the vertical direction of the main unit from the projection of at least a portion of the heating element along the vertical direction of the main unit, the performance of the steam assembly is ensured. That is, while effectively heating the cooking part, the heating part is kept away from the sealing element, preventing the sealing element from being too close to the heating element, which could cause the heat from the heating element to be transferred to the sealing element, leading to temperature rise and deformation of the sealing element and resulting in seal failure. This ensures stable sealing performance. Thus, while reducing the space occupied by the steam assembly, the performance of the steam assembly is guaranteed, thereby reducing the overall structural size of the cooking device, lowering costs, facilitating the large-scale industrialization of the cooking device, and having a wide range of applications.

[0007] According to some embodiments of the present invention, in a cooking device, at least a portion of the water boiling section and the heating section are vertically spaced apart along the main body to form a clearance area; wherein, in a projection along a first direction, at least a portion of the projection of the clearance area does not overlap with the projection of the water boiling section.

[0008] According to some embodiments of the present invention, the heating structure of the cooking device further includes a heat transfer section connected between the boiling section and the heating section. The heat at the heating section is adapted to be introduced into the heating cavity by the boiling section after passing through the heat transfer section. The boiling section, the heat transfer section, and the heating section together define the void area.

[0009] According to some embodiments of the present invention, the cooking device has two open areas, and the two open areas are symmetrically distributed on both sides of the heat transfer part.

[0010] According to some embodiments of the present invention, the cooking device further includes a thermostat connected to the water boiling section, the thermostat and the heat transfer section being distributed opposite each other in a first direction, and at least a portion of the heating section being configured to protrude in the first direction relative to the heat transfer section toward a side away from the thermostat.

[0011] According to some embodiments of the present invention, the cooking device has a ring-shaped sealing element, which is used to circumferentially seal the connection between the water boiling section and the steam housing; wherein, the sealing element includes a first sealing portion and a second sealing portion distributed opposite to each other along the first direction, the thermostat is located on the side of the heat transfer section near the second sealing portion, and the air-proof area is formed on the side of the heat transfer section near the first sealing portion.

[0012] According to some embodiments of the present invention, in the cooking apparatus, the distance between the heat transfer part and the first sealing part is less than the distance between the heat transfer part and the second sealing part along the first direction.

[0013] According to some embodiments of the present invention, in a cooking device, the width of the heat transfer part in the first direction is smaller than the width of the heating part in the first direction.

[0014] According to some embodiments of the present invention, the cooking device includes an airflow drive component, a first heating structure, a reflector for accommodating the airflow drive component, and a mounting component for mounting the airflow drive component. The airflow drive component is used to drive the airflow at the first heating structure into the cooking cavity. Along a first direction, at least a portion of the airflow drive component, at least a portion of the reflector, or at least a portion of the mounting component is arranged side by side with the steam assembly.

[0015] According to some embodiments of the present invention, the steam component of the cooking device is provided with a steam outlet, which is located above the first heating structure along the vertical direction of the main unit.

[0016] Additional aspects and advantages of this invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0017] 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:

[0018] Figure 1 This is a schematic diagram of the structure of a cooking device according to an embodiment of the present utility model;

[0019] Figure 2 This is an exploded view of a cooking device according to an embodiment of the present utility model;

[0020] Figure 3 This is a structural schematic diagram of the main unit, steam assembly, and fryer assembly according to an embodiment of the present utility model;

[0021] Figure 4 This is a cross-sectional view of a cooking device according to an embodiment of the present utility model;

[0022] Figure 5 yes Figure 4 Enlarged view at point A;

[0023] Figure 6 This is a schematic diagram of the structure of the steam assembly, connecting pipes, and water tank according to an embodiment of the present utility model. Figure 1 ;

[0024] Figure 7 This is a schematic diagram of the structure of the steam assembly, connecting pipes, and water tank according to an embodiment of the present utility model. Figure 2 ;

[0025] Figure 8 This is a schematic diagram of the structure of the steam assembly, connecting pipes, and water tank according to an embodiment of the present utility model. Figure 3 ;

[0026] Figure 9 This is an exploded view of the steam assembly according to an embodiment of the present invention.

[0027] Figure label:

[0028] Cooking equipment 100,

[0029] Main unit 1, cooking chamber 11,

[0030] Steam assembly 2, steam shell 21, heating chamber 211, first sidewall 2111, second sidewall 2112, steam channel 212, water inlet channel 213, heating structure 22, water boiling section 221, heat transfer section 222, heating section 223, heating source 2231, heating shell 2232, air-proof area 23, steam outlet 25.

[0031] Thermostat 3, water tank 4, water outlet 41, water storage chamber 42, valve 43, connecting pipe 5, water tap 6, push rod 61

[0032] Frying drum assembly 7, sealing element 8, first sealing part 81, second sealing part 82.

[0033] Airflow drive component 91, first heating structure 92, reflector 93, mounting component 94. Detailed Implementation

[0034] The embodiments of this utility model are described in detail below. Examples of these embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain this utility model, and should not be construed as limiting this utility model.

[0035] In the description of this utility model, it should be understood that the terms "center," "longitudinal," "transverse," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," and "circumferential," etc., indicating the orientation or positional relationship shown in the accompanying drawings, are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this utility model. Furthermore, features defined with "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this utility model, unless otherwise stated, "a plurality of" means two or more.

[0036] In the description of this utility model, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "joining" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this utility model based on the specific circumstances.

[0037] The following is for reference. Figures 1-9 The cooking device 100 according to an embodiment of the present utility model is described. The cooking device 100 reduces the space occupied by the steam component 2 while ensuring the heating and sealing performance of the steam component 2, thereby reducing the overall structural size of the cooking device 100, reducing costs, facilitating the mass industrialization of the cooking device 100, and having a wide range of applications.

[0038] like Figures 1-9 As shown, a cooking device 100 according to an embodiment of the present invention includes: a main unit 1 and a steam component 2.

[0039] First, it should be noted that the cooking equipment 100 in this embodiment can be an air fryer, a steam fryer, a microwave-steam-grill combo, a steam oven, an energy-saving steam engine, a multi-functional cooking pot, etc.

[0040] The cooking device 100 includes a main unit 1, which is the main structural component of the cooking device 100. It is mainly responsible for integrating and coordinating the work of various components to achieve an efficient and safe cooking process. A cooking cavity 11 is formed inside the main unit 1, that is, the main unit 1 has a hollow cavity to form the cooking cavity 11. The cooking cavity 11 is mainly used to cook food. In other words, food can be placed in the cooking cavity 11 to cook the food.

[0041] The cooking equipment 100 also includes a steam component 2, which is mainly used to generate steam to replenish the food with moisture during the cooking process, preventing the cooked food from becoming too dry and resulting in a tough texture. In other words, it makes the cooked food more tender and juicy, and also helps to retain the food's own moisture and nutrients, such as vitamin C and chlorophyll, preventing the loss of nutrients and thus improving the user's cooking experience.

[0042] The steam assembly 2 includes a steam shell 21 and a heating structure 22. The steam shell 21 is mainly used to generate steam. A heating chamber 211 is formed inside the steam shell 21. That is, the inside of the steam shell 21 is hollow to form a heating chamber 211. A certain amount of water can be stored in the heating chamber 211 to heat and evaporate the water, thereby generating steam.

[0043] The steam housing 21 is also provided with a steam channel 212 and a water inlet channel 213 that are respectively connected to the heating chamber 211. The steam channel 212 is connected to the cooking chamber 11.

[0044] In other words, one end of the heating chamber 211 is connected to the steam channel 212, and the other end of the heating chamber 211 is connected to the water inlet channel 213, thereby connecting the steam channel 212, the heating chamber 211, and the water inlet channel 213. In this way, water can enter the heating chamber 211 through the water inlet channel 213 and be stored in the heating chamber 211. It is heated and evaporated in the heating chamber 211, and the high-temperature steam formed by heating and evaporation can flow out through the steam channel 212. Since the steam channel 212 is connected to the cooking chamber 11, the steam coming out of the heating chamber 211 can enter the cooking chamber 11 to cook the food and replenish the moisture. Thus, the cooking of food using steam is realized.

[0045] Furthermore, the heating structure 22 includes a water boiling section 221 and a heating section 223. The water boiling section 221 is connected to the bottom of the steam shell 21 and is at least partially formed as the bottom wall of the heating chamber 211. The heating section 223 is located outside the water boiling section 221 and is adapted to conduct heat towards the heating chamber 211 through the water boiling section 221.

[0046] Specifically, the water boiling section 221 is used to hold water and heat it to boiling. The heating section 223 is used to generate heat, which is then transferred to the water boiling section 221, causing its temperature to rise. This heat is then transferred to the heating chamber 211, thereby heating the water in the heating chamber 211 to produce steam. Thus, steam production is achieved. (See attached reference.) Figure 5As shown, the water boiling section 221 is connected to the bottom of the steam housing 21 and at least partially forms the bottom wall of the heating chamber 211. The heating section 223 is located on the outside of the water boiling section 221. In this way, the upper surface of the water boiling section 221, i.e. the inner bottom wall of the heating chamber 211, can directly contact the water to facilitate the transfer of heat to the water. The heating section 223 is located on the outside of the water boiling section 221, i.e., on the bottom outside of the heating chamber 211, which can ensure rapid heating while avoiding the influence of the steam heating section 223.

[0047] Furthermore, at least one sealing element 8 is provided between the water boiling section 221 and the steam housing 21, and the projection of the sealing element 8 along the vertical direction of the main unit 1 is spaced apart from the projection of at least a portion of the heating section 223 along the vertical direction of the main unit 1.

[0048] Specifically, one, two, or more sealing elements 8 can be provided between the water boiling section 221 and the steam assembly 21. The sealing elements 8 are tightly pressed against the water boiling section 221 and the steam assembly 21 to achieve a seal between them, preventing gaps from forming at the connection between the water boiling section 221 and the steam housing 21, which could lead to water or steam leakage from the heating chamber 211. It should be noted that the sealing elements 8 are not heat-resistant and are prone to deformation under high temperatures, leading to seal failure. (See attached diagram.) Figure 6 and attached Figure 9 As shown, the vertical direction of the host 1 is the height direction of the host 1, which is the up-down direction shown in the figure. The projection of the sealing element 8 along the vertical direction of the host 1 is spaced apart from the projection of at least a portion of the heating element 223 along the vertical direction of the host 1. In this way, the sealing element 8 and the heating element 223 are spaced apart in the horizontal direction, that is, the sealing element 8 and the heating element 223 have a certain distance in the horizontal direction. This avoids the sealing element 8 being too close to the heating element 223, which would cause the heat of the heating element 223 to be transferred to the sealing element 8, causing the sealing element 8 to deform due to temperature rise and lead to sealing failure. This ensures stable sealing performance.

[0049] It should be noted that since the heating system of a typical cooking device 100 is located in the middle of the top, the space in the middle area of ​​the top is relatively small. There is only space on both sides of the heating system to install other components. In other words, the heating system already occupies a large space, resulting in less space left for the installation of other components. When the steam component 2 needs to be installed, it is necessary to ensure that the structural size of the steam component 2 is small enough, that is, to occupy little space and be installed in the available space area.

[0050] In the cooking device 100 of this application, the steam channel 212 is disposed on the steam housing 21, that is, the steam channel 212 can be integrated into the steam housing 21 as a whole, eliminating the need for a separate steam channel 212, thereby reducing the space occupied by the steam channel 212. The heating structure 22 is disposed in the bottom area of ​​the bottom of the steam housing 21, reducing the lateral space occupied by the heating structure 22 on the main unit 1, achieving a miniaturized design of the heating structure 22, thereby reducing the overall structural size of the steam component 2. The steam component 2 can be disposed on both sides of the heating system or in other spatial areas, thus facilitating the miniaturization and weight reduction of the cooking device 100. Compared with the prior art, which uses a water pump and steam generator system to generate steam, this reduces the space occupied by the steam component 2, thereby reducing the overall structural size of the cooking device 100, lowering costs, facilitating the large-scale industrialization of the cooking device 100, and broadening its applicability.

[0051] Therefore, by separating the projection of the sealing element 8 along the vertical direction of the main unit 1 from the projection of the heating element 223 along the vertical direction of the main unit 1, the miniaturized design of the heating structure 22 and the overall size of the steam assembly 2 are ensured, while the performance of the steam assembly 2 is also guaranteed. That is, while the heating element 223 effectively heats the water boiling part 221, it is far away from the sealing element 8, avoiding the sealing element 8 being too close to the heating element 223, which would cause the heat of the heating element 223 to be transferred to the sealing element 8, causing the sealing element 8 to deform due to temperature rise and lead to sealing failure, thereby ensuring stable sealing performance.

[0052] According to the embodiment of the present invention, the cooking device 100, by setting the steam channel 212 in the steam housing 21, eliminates the need for a separate steam channel 212, thereby reducing the space occupied by the steam channel 212. Furthermore, by setting the heating structure 22 in the bottom region of the steam housing 21, the lateral space occupied by the heating structure 22 on the main unit 1 is reduced, achieving a miniaturized design of the heating structure 22. This reduces the overall structural size of the steam assembly 2 and the space occupied by the steam assembly 2. Additionally, by projecting the sealing member 8 vertically along the main unit 1 and at least a portion of the heating element 223 vertically along the main unit 1... The projections are spaced apart to ensure the performance of the steam assembly 2. That is, while the heating part 223 effectively heats the cooking part 221, it is far away from the sealing part 8. This prevents the sealing part 8 from getting too close to the heating part 223, which would cause the heat from the heating part 223 to be transferred to the sealing part 8, causing the sealing part 8 to heat up and deform, resulting in sealing failure. This ensures stable sealing performance, thereby reducing the space occupied by the steam assembly 2 while ensuring its performance. This reduces the overall structural size of the cooking equipment 100, lowers the cost, facilitates the mass industrialization of the cooking equipment 100, and has a wide range of applications.

[0053] In some embodiments, at least a portion of the boiling section 221 and the heating section 223 are vertically spaced apart along the main unit 1 to form an air-proof area 23.

[0054] Specifically, such as Figure 9 As shown, at least a portion of the boiling section 221 and the heating section 223 are spaced apart along the vertical direction of the main unit 1, i.e., the up-down direction shown in the figure, to form a clearance area 23. That is, in the up-down direction, there is a certain spatial distance between at least a portion of the boiling section 221 and the heating section 223, which is the clearance area 23. In this way, the heating section 223 can be separated from the sealing member 8 through the clearance area 23, so as to further increase the distance between the heating section 223 and the sealing member 8 in the horizontal direction, thereby further avoiding the high temperature of the heating section 223 from affecting the sealing member 8.

[0055] Furthermore, in the projection along the first direction, at least a portion of the projection of the clearing area 23 does not overlap with the projection of the boiling water section 221.

[0056] Specifically, such as Figure 8 and Figure 9 As shown, in the projection along the left-right or front-back direction, at least a portion of the boiling part 221 and the heating part 223 are vertically spaced apart along the main unit to form a clearance area 23. The projection of at least a portion of the clearance area 23 does not overlap with the projection of the boiling part 221, and the projection of the sealing member 8 is above the projection of the boiling part 221. This ensures that the sealing member 8 is affected by the heat from the heating part 223 as much as possible through the clearance area 23, thereby enhancing the heat insulation effect. At the same time, it also ensures the miniaturization design of the heating structure 2 and avoids the heating part 223 occupying too much space, which would prevent other structural components from being installed.

[0057] In some embodiments, the heating structure 2 further includes a heat transfer section 222, which is connected between the boiling section 221 and the heating section 223. The heat at the heating section 223 is suitable to be introduced into the heating chamber 211 by the boiling section 221 after passing through the heat transfer section 222. The boiling section 221, the heat transfer section 222 and the heating section 223 together define an open area 23.

[0058] Specifically, such as Figure 9As shown, the heating structure 2 also includes a heat transfer section 222, which is connected between the boiling section 221 and the heating section 223. The heat transfer section 222 is mainly used to conduct the heat generated by the heating section 223 and transfer the heat to the boiling section 221. The boiling section 221 then transfers the heat to the heating chamber 211, causing the temperature of the heating chamber 211 to rise and heat the water stored inside. The boiling section 221, the heat transfer section 222, and the heating section 223 together define a clearance area 23, which is the surrounding space of the boiling section 221, the heat transfer section 222, and the heating section 223. The size of the heat transfer section 222 can be set as small as possible to maximize the size of the clearance area 23, so that the heating section 223 is further away from the seal 8.

[0059] In some embodiments, there are two clearance areas 23, and the two clearance areas 23 are symmetrically distributed on both sides of the heat transfer section 222.

[0060] Specifically, the two clearance areas 23 can be symmetrically distributed on the left and right sides of the heat transfer part 222 in the left and right directions, so that the two sides of the heating part 223 are separated from the sealing element 8 by the two clearance areas 23, preventing either side of the heating part 223 from getting too close to the sealing element 8, which would cause the sealing element 8 to fail.

[0061] In some embodiments, the cooking device 100 further includes a thermostat 3 connected to the water boiling section 221. The thermostat 3 and the heat transfer section 222 are distributed opposite each other in a first direction. At least a portion of the heating section 223 is configured to protrude in the first direction relative to the heat transfer section 222 toward the side away from the thermostat 3.

[0062] Specifically, such as Figure 9 As shown, the cooking device 100 also includes a thermostat 3, which is used to detect and control the temperature, maintaining the ambient temperature inside the heating chamber 211 within a preset range. The thermostat 3 is connected to the water boiling section 221 and electrically connected to the control system. Thus, the thermostat 3 can directly detect the temperature of the water boiling section 221, thereby enabling real-time monitoring of the temperature inside the heating chamber 211. It can also convert the detected temperature into an electrical signal and send it to the control system. Upon receiving the signal, the control system controls the heating section 223, adjusting its operation. For example, when the control system determines that the temperature inside the heating chamber 211 is too high, it will shut down the heating section 223 to lower the temperature inside the heating chamber 211, preventing damage to the equipment due to excessive heat. This achieves precise temperature control within the heating chamber 211. Therefore, by sensing whether there is water inside the heating chamber 211, the thermostat 3 ensures the normal operation of the evaporation process.

[0063] Understandably, when there is enough water in the heating chamber 211 for evaporation, the evaporation process will proceed normally, and the temperature in the heating chamber 211 will remain within a stable and normal range. If there is insufficient water in the heating chamber 211 or the water has evaporated completely, the temperature in the heating chamber 211 will rise rapidly and exceed the preset temperature range. At this time, the control system will determine that the temperature is abnormal and thus control the heating unit 223 to shut down.

[0064] like Figure 5 and Figure 8 As shown, the first direction is the left-right direction of the cooking device 100. The thermostat 3 and the heat transfer part 222 are distributed opposite each other in the left-right direction and are located on the outside of the cooking device 100, away from the steam channel 212. This avoids interference between the thermostat 3 and the steam channel 212 and prevents high-temperature steam from affecting the thermostat 3. The thermostat 3 is located below the water boiling part 221 and is directly connected to the water boiling part 221, which improves the accuracy of temperature measurement and control and ensures that the thermostat 3 can more accurately sense the two working conditions of whether there is water in the heating chamber 211. It also avoids the thermostat 3 occupying the lateral space of the cooking device 100, thereby minimizing the overall structural size of the steam component 2 while avoiding the influence of high temperature on the sealing part 8.

[0065] like Figure 5 As shown, the first direction is the left-right direction of the cooking device 100. At least a portion of the heating part 223 is configured to protrude in the left-right direction relative to the heat transfer part 222 towards the side away from the thermostat 3. That is, at least a portion of the heating part 223 protrudes towards the inside of the cooking device 100 relative to the heat transfer part 222. This allows space to be provided for the installation of the thermostat 3, facilitating its installation and preventing interference between the thermostat 3 and the heating part 223. At the same time, it increases the horizontal distance between the heating part 223 and the sealing element 8, controlling the heating part 223 away from the sealing element 8 and preventing the heating part 223 from transferring too much heat to the sealing element 8, thus ensuring the sealing performance of the sealing element 8.

[0066] In some embodiments, such as Figure 6 and Figure 9 As shown, the sealing element 8 is arranged in a ring shape and is adapted to the steam housing 21. Thus, the upper end of the sealing element 8 is tightly pressed against the steam housing 21, and the lower end of the sealing element 8 is tightly pressed against the upper bottom wall of the water boiling part 221. Thus, the steam housing 21 and the water boiling part 221 are tightly connected through the sealing element 8, filling the tiny gap between the steam housing 21 and the water boiling part 221, and achieving the effect of circumferential sealing of the connection between the water boiling part 221 and the steam housing 21 by the sealing element 8.

[0067] This prevents gaps from forming at any connection point between the water boiling section 221 and the steam shell 21, which could lead to steam leakage in the heating chamber 211, thus ensuring stable steam production and making the steam assembly 2 reliable.

[0068] Furthermore, the seal 8 includes a first sealing portion 81 and a second sealing portion 82 that are distributed opposite to each other along a first direction, the thermostat 3 is located on the side of the heat transfer portion 222 near the second sealing portion 82, and the air-proof area 23 is formed on the side of the heat transfer portion 222 near the first sealing portion 81.

[0069] Specifically, the first direction can be the horizontal direction of the cooking device 100, that is, the front-back direction, the left-right direction, or other directions of the cooking device 100, such as... Figure 1 As shown, with the first direction as Figure 1 Taking the cooking device 100 shown in the diagram as an example in the left-right direction, that is, the first sealing part 81 and the second sealing part 82 are distributed opposite to each other in the left-right direction, as shown in the diagram. Figure 9 As shown, the first sealing part 81 is located on the left side, the second sealing part 82 is located on the right side, and the thermostat 3 is located on the right side of the heat transfer part 222, that is, the side of the heat transfer part 222 close to the second sealing part 82. Since the heating part 223 is far away from the second sealing part 82, and the thermostat 3 is provided between the heating part 223 and the second sealing part 82, it will not affect the second sealing part 82.

[0070] An air-relief area 23 is formed on the left side of the heat transfer part 222, that is, on the side of the heat transfer part 222 close to the first sealing part 81. In this way, the heating part 223 is moved away from the first sealing part 81 through the air-relief area 23, so as to avoid excessive transfer of the high temperature of the heating part 223 to the first sealing part 81, causing the first sealing part 81 to deform due to heat, thereby leading to sealing failure.

[0071] In some other embodiments, the heating chamber 211 has a first sidewall 2111 and a second sidewall 2112 that are distributed opposite to each other along a first direction. The first sidewall 2111 is sealed to the water boiling part 221 by a first sealing part 81, and the second sidewall 2112 is sealed to the water boiling part 221 by a second sealing part 82.

[0072] Specifically, the first direction can be the horizontal direction of the cooking device 100, that is, the front-back direction, the left-right direction, or other directions of the cooking device 100, such as... Figure 1 As shown, with the first direction as Figure 1 Taking the cooking device 100 shown in the diagram as an example in the left-right direction, that is, the heating cavity 211 has a first sidewall 2111 and a second sidewall 2112 that are relatively distributed in the left-right direction, as follows. Figure 4 and Figure 5As shown, the first sidewall 2111 is the left sidewall, and the second sidewall 2112 is the right sidewall. The first sidewall 2111 and the water boiling unit 221 are sealed together by the first sealing part 81, that is, one end of the first sealing part 81 is sealed to the first sidewall 2111, and the other end of the first sealing part 81 is sealed to the water boiling unit 221. Figure 4 and Figure 5 The diagram shows that the upper end of the first sealing part 81 is tightly pressed against the first side wall 2111, and the lower end of the first sealing part 81 is tightly pressed against the upper bottom wall of the boiling part 221. Thus, the first side wall 2111 and the boiling part 221 are tightly connected through the first sealing part 81, filling the tiny gap between them and achieving a seal. The second side wall 2112 and the boiling part 221 are sealed together through the second sealing part 82; one end of the second sealing part 82 is sealed to the second side wall 2112, and the other end is sealed to the boiling part 221. Figure 4 and Figure 5 As shown, the upper end of the second sealing part 82 is tightly pressed against the second side wall 2112, and the lower end of the second sealing part 82 is tightly pressed against the upper bottom wall of the water boiling part 221. Thus, the second side wall 2112 and the water boiling part 221 are tightly connected through the second sealing part 82, filling the tiny gap between the second side wall 2112 and the water boiling part 221, and achieving a seal between the second side wall 2112 and the water boiling part 221.

[0073] This achieves a bottom seal for the heating chamber 211, preventing steam from leaking from the bottom. In other words, the steam in the heating chamber 211 can only enter the steam channel 212 and then enter the cooking chamber 11, thereby improving the safety and reliability of the steam assembly 2.

[0074] Furthermore, in the projection along the vertical direction, the heat transfer part 222 is spaced apart between the first sealing part 81 and the second sealing part 82.

[0075] Specifically, the up-down direction refers to the height of the cooking equipment 100, such as... Figure 1 , Figure 4 and Figure 5 As shown, in the projection along the vertical direction, the heat transfer part 222 is spaced apart between the first sealing part 81 and the second sealing part 82, that is, the heat transfer part 222 is located in the middle region of the water boiling part 221, so as to facilitate the rapid transfer of heat from the middle region of the water boiling part 221 to the two sides, uniformly heating the water boiling part 221, and preventing the end heat from being too high, which may affect or interfere with other components.

[0076] In practical design, such as Figures 7-9As shown, the steam shell 21 can be constructed as a rectangular body, or as a cylindrical body, a polygonal body, or an irregular body. It can be flexibly set according to actual conditions and needs, and is not limited to the embodiment described herein. When the steam shell 21 is constructed as a rectangular body, the heating cavity 211 formed inside it is also a rectangular cavity.

[0077] In other embodiments, the seal 8 can be made of silicone material. Silicone material has excellent temperature resistance, good elasticity and resilience, and excellent aging resistance. It can maintain stable performance in high-temperature environments and will not soften, deform, or melt due to high temperatures. Therefore, using a silicone material seal 8 can ensure the stability of the seal 8 and prevent deformation or failure due to high-temperature steam in the heating chamber 211. Furthermore, the excellent elasticity and resilience of silicone material can ensure that the first sealing part 81 is tightly pressed against the first side wall 2111 and the boiling part 221, and that the second sealing part 82 is tightly pressed against the second side wall 2112 and the boiling part 221, thereby forming a more effective seal and improving sealing performance. Even if there is a slight misalignment or deformation between the first side wall 2111 and the boiling part 221, or between the second side wall 2112 and the boiling part 221, the first sealing part 81 and the second sealing part 82 can automatically adapt to this change to maintain stable sealing performance, resulting in high reliability, long service life, and low cost.

[0078] In other embodiments, the steam housing 21 and the water boiling part 221 can be detachably connected by a connector. For example, the connector can be a bolt, screw, etc., to achieve a threaded connection between the steam housing 21 and the water boiling part 221, which is convenient and reliable. The connector can also be a connecting post, connecting pin, etc., to achieve a positioning and insertion connection between the steam housing 21 and the water boiling part 221. Of course, buckles or slots, hooks and holes, protrusions and holes can also be directly provided on the steam housing 21 or the water boiling part 221 to achieve a detachable connection between the steam housing 21 and the water boiling part 221, which is flexible and convenient. Thus, a fixed connection between the steam housing 21 and the water boiling part 221 is achieved, improving the connection stability and reliability of the steam housing 21 and the water boiling part 221.

[0079] In some embodiments, along the first direction, the distance between the heat transfer portion 222 and the first sealing portion 81 is less than the distance between the heat transfer portion 222 and the second sealing portion 82.

[0080] Specifically, the first direction can be the horizontal direction of the cooking device 100, that is, the front-back direction, the left-right direction, or other directions of the cooking device 100, such as... Figure 1 and Figure 4 As shown, in the first direction Figure 1 and Figure 4Taking the cooking device 100 shown in the diagram as an example in the left-right direction, that is, in the left-right direction, the distance between the heat transfer part 222 and the first sealing part 81 is less than the distance between the heat transfer part 222 and the second sealing part 82. In other words, the heat transfer part 222 is closer to the first sealing part 81, and the heat transfer part 222 is farther from the second sealing part 82. Figure 5 As shown, the distance between the heat transfer part 222 and the first sealing part 81 is c, and the distance between the heat transfer part 222 and the second sealing part 82 is d. Since the thermostat 3 is located on one side of the second sealing part 82, by making the heat transfer part 222 farther away from the first sealing part 81, a larger heat insulation space can be left between the first side wall 2111 and the heat transfer part 222 to avoid the high temperature from affecting the first sealing part 81 and causing the first sealing part 81 to fail. At the same time, it is ensured that the heat transfer part 222 can transfer heat to the water boiling part 221 to ensure that the heat is exchanged with the water as much as possible.

[0081] In practical design, for example, the distance c between the heat transfer part 222 and the first sealing part 81 can satisfy c≥2mm, that is, c can be set to 2mm, 3mm, 4mm, 5mm, 6mm, etc., so as to reserve a sufficiently large heat insulation space, so that the heat transfer part 222 is far away from the first sealing part 81, effectively preventing the high temperature heat of the heat transfer part 222 from being transferred to the first sealing part 81, causing the first sealing part 81 to fail. However, the distance c between the heat transfer part 222 and the first sealing part 81 cannot be too large, and it is necessary to ensure that the heat can be quickly and effectively transferred to the boiling part 221, so as to ensure that there is enough heat to quickly exchange heat with the water.

[0082] The distance d between the heat transfer part 222 and the second sealing part 82 can satisfy d≥6mm, that is, d can be set to 6mm, 7mm, 8mm, 9mm, 10mm, etc., to maximize the installation space of the thermostat 3, so that the thermostat 3 can better sense the two working conditions of whether there is water in the heating chamber 211, in order to facilitate temperature control.

[0083] In some embodiments, the width of the heat transfer portion 222 in the first direction is smaller than the width of the heating portion 223 in the first direction.

[0084] Specifically, such as Figure 1 and Figure 4As shown, the first direction is the left-right direction of the cooking device 100. The width of the heat transfer part 222 in the first direction is b, and the width of the heating part 223 in the first direction is a. The width b of the heat transfer part 222 in the first direction is smaller than the width a of the heating part 223 in the first direction. That is, the width dimension of the heat transfer part 222 in the first direction is smaller, and the width dimension of the heating part 223 in the first direction is larger. With this arrangement, the width dimension occupied by the heat transfer part 222 on the boiling part 221 can be reduced, so as to maximize the distance c between the heat transfer part 222 and the first sealing part 81 and the distance d between the heat transfer part 222 and the second sealing part 82, thereby maximizing the installation space of the thermostat 3 and reserving a larger heat insulation space for the first sealing part 81.

[0085] In practical design, for example, the width 'a' of the heating element 223 in the first direction can satisfy a≥8mm, that is, a can be set to 8mm, 9mm, 10mm, 11mm, etc., to maximize the width of the heating element 223 in the first direction, but the width cannot be too large, thereby ensuring that the heating element 223 can generate sufficient heat and ensure the safety of the heating element 223. Similarly, the width 'b' of the heat transfer element 222 in the first direction can satisfy b≥2mm, that is, b can be set to 2mm, 3mm, 4mm, 5mm, 6mm, etc., so that the heat generated by the heating element 223 can be quickly transferred to the boiling water element 221.

[0086] In some embodiments, the heating element 223 is configured to extend along a second direction.

[0087] Specifically, the second direction can be the front-back direction, the left-right direction, or other directions of the cooking device 100, such as... Figure 5 and Figure 8 As shown, Figure 8 The second direction shown is the front-to-back direction of the cooking device 100, that is, the heating part 223 is configured to extend along the front-to-back direction of the cooking device 100 so as to generate sufficient heat in the front-to-back direction, and can quickly transfer more heat to the boiling part 221, and then to the heating chamber 211, thereby improving the steam preparation efficiency.

[0088] Furthermore, one of the first direction and the second direction is along the length direction of the heating cavity 211, and the other is along the width direction of the heating cavity 211.

[0089] That is, the first direction can be along the length of the heating cavity 211 and the second direction can be along the width of the heating cavity 211, or the first direction can be along the width of the heating cavity 211 and the second direction can be along the length of the heating cavity 211.

[0090] like Figure 6 and Figure 8As shown, the first direction is along the width direction of the heating cavity 211, and the second direction is along the length direction of the heating cavity 211, as follows. Figure 3 and Figure 4 As shown, when the heating element 22 is installed on the main unit 1, the width direction of the heating cavity 211 is set along the left and right direction of the cooking device 100, and the length direction of the heating cavity 211 is set along the front and back direction of the cooking cavity 11. Thus, the first direction is also the left and right direction of the cooking device 100, and the second direction is also the front and back direction of the cooking cavity 11. In this way, the steam component 2 is set in the narrow space area on the left and right sides of the main unit 1, avoiding the steam component 2 occupying additional space.

[0091] In some embodiments, the heating unit 223 includes a heating shell 2232 and a heating source 2231. The heating source 2231 is located inside the heating shell 2232, and the heating shell 2232 is connected to the boiling water unit 221 through the heat transfer unit 222.

[0092] Specifically, such as Figure 5 As shown, the heating unit 223 includes a heating source 2231, which is used to directly generate heat. The heating source 2231 can be a resistance wire heating source, a metal wire heating source, a ceramic heating source, etc., and can be flexibly set according to actual needs, and is not limited to the embodiment described herein. Figure 5 As shown, the heating source 2231 is located inside the heating shell 2232 to protect and isolate the heating source 2231 and prevent it from being damaged.

[0093] In some embodiments, the boiling part 221, the heat transfer part 222, and the heating shell 2232 are integrally formed.

[0094] In other words, the water boiling section 221, the heat transfer section 222, and the heating shell 2232 are integrated into one piece, which improves the overall structural strength and stability of the heating structure 22, extends the service life of the heating structure 22, facilitates manufacturing, improves production efficiency, realizes the miniaturization and lightweighting of the heating structure 22, and reduces manufacturing costs.

[0095] In the actual preparation process, the boiling part 221, the heat transfer part 222 and the heating shell 2232 can be integrally formed, and the mounting hole can be pre-set in the heating shell 2232. Then, the heating source 2231 can be inserted into the mounting hole and pressed and fixed.

[0096] In some embodiments, the host 1 is provided with an airflow drive 91, a first heating structure 92, a reflector 93 for accommodating the airflow drive 93, and a mounting member 94 for mounting the airflow drive 93. The airflow drive 91 is used to drive the airflow at the first heating structure 92 into the cooking cavity 11.

[0097] Specifically, the first heating structure 92 generates heat, thereby heating the airflow around the first heating structure 92 and raising its temperature. The high-temperature airflow can be driven by the airflow drive member 91 into the cooking cavity 11 to heat the food inside, thus cooking the food. Figure 4 As shown, the reflector 93 is located on the upper side and periphery of the airflow drive 91, so that the airflow drive 91 is housed within the reflector 93. In this way, the reflector 93 can reflect the high-temperature airflow around the airflow drive 91, causing the high-temperature airflow to flow downwards into the cooking cavity 11, improving cooking efficiency and preventing the high-temperature airflow from flowing out from the top. And as shown... Figure 4 As shown, the mounting component 94 is located on the upper side of the airflow drive component 91. The output shaft of the drive structure can pass through the mounting component 94 and be poweredly connected to the airflow drive component 91 to drive the airflow drive component 91 to rotate. The airflow drive component 91 is installed in the mounting component 94 to protect the airflow drive component 91 and other structures.

[0098] Furthermore, along the first direction, at least a portion of the airflow drive element 91, at least a portion of the reflector element 93, or at least a portion of the mounting element 94 are arranged side by side with the steam assembly 2.

[0099] Specifically, such as Figure 4 As shown, at least a portion of the airflow drive component 91, at least a portion of the reflector 93, and at least a portion of the mounting component 94 are arranged sequentially along the height direction of the main unit 1. The mounting component 94 is located above the reflector 93, and the reflector 93 is located above the airflow drive component 91. This results in a smaller space in the middle area of ​​the top of the main unit 1, requiring the steam component 2 to have a sufficiently small structural size in order to ensure the smooth installation of the steam component 2.

[0100] The first direction is Figure 4 The left and right directions shown are the left and right directions of the main unit 1. At least part of the airflow drive 91 or at least part of the reflector 93 or at least part of the mounting part 94 are arranged side by side with the steam component 2 in the left and right directions. That is, the lateral side space of the heating system is fully utilized, and the steam component 2 is arranged around the heating system, which improves the structural compactness of the cooking equipment 100. While ensuring the normal operation of each structure, the overall structural size of the cooking equipment 100 is reduced.

[0101] In some embodiments, the steam assembly 2 is provided with a steam outlet 25, which is located above the first heating structure 92 along the vertical direction of the main unit 1.

[0102] Specifically, such as Figure 4 As shown, the steam assembly 2 is provided with a steam outlet 25, which is connected to the steam channel 212. Along the vertical direction of the main unit 1, i.e., as shown... Figure 4As shown in the vertical direction, the steam outlet 25 is located above the first heating structure 92. Therefore, after the steam in the steam assembly 2 comes out from the steam outlet 25, the first heating structure 92 can reheat the steam, thereby avoiding the steam temperature from dropping and condensing, which would affect the cooking effect and thus improving the cooking effect. This arrangement allows the first heating structure 92 to cooperate with the steam assembly 2 to keep the steam at a high temperature, improving the feasibility and practicality of the cooking device 100.

[0103] In some other embodiments, the cooking device 100 also includes a water tank 4, which is installed on the main unit 1 and is connected to the heating chamber 211 through a water inlet channel 213.

[0104] Specifically, such as Figure 3 As shown, the cooking device 100 also includes a water tank 4, which is installed on the main unit 1 to ensure stable installation of the water tank 4. Figure 6 As shown, the water tank 4 has an internal cavity forming a water storage chamber 42, which can store water and allow the water to flow into the heating chamber 211, ensuring that the heating chamber 211 has a continuous supply of water for evaporation. The water tank 4 is connected to the heating chamber 211 via a water inlet channel 213, meaning that water from the water storage chamber 42 can flow into the water inlet channel 213, and then from the water inlet channel 213 into the heating chamber 211. This ensures a continuous supply of water to the heating chamber 211, guaranteeing reliable steam production.

[0105] In some embodiments, such as Figures 6-9 As shown, the main unit 1 is equipped with a connecting pipe 5 and a water nozzle 6. One end of the connecting pipe 5 is connected to the water nozzle 6, and the other end of the connecting pipe 5 is connected to the water inlet channel 213. Thus, the water nozzle 6 and the water inlet channel 213 are connected through the connecting pipe 5, and water can flow smoothly from the water nozzle 6 into the water inlet channel 213, and then into the heating chamber 211.

[0106] Furthermore, the water tank 4 is detachably installed on the main unit 1, and the bottom of the water tank 4 has a water outlet 41 that connects with the water nozzle 6.

[0107] Specifically, the water tank 4 can be installed on the main unit 1 through detachable connection methods such as threaded connection, plug connection, and snap-fit ​​connection. This makes it convenient to install and remove the water tank 4. When the water in the water tank 4 is insufficient or the water is used up, the water tank 4 can be easily, quickly and easily removed from the main unit 1 to replenish the water.

[0108] like Figure 6As shown, the bottom of the water tank 4 has an outlet 41 that connects to the water nozzle 6. Thus, the water storage chamber 42 is connected to the connecting pipe 5 through the water nozzle 6. As a result, the water in the water tank 4 can flow from the outlet 41 to the water nozzle 6, and then through the water nozzle 6 to the water inlet channel 213, and then flow into the heating chamber 211.

[0109] In practical design, a transparent structure that allows observation of the interior can be provided at the top or side of the water tank 4, so that users can observe the water level in the water storage chamber 42 at any time, thereby facilitating timely replenishment of water.

[0110] like Figure 6 As shown, Figure 6 The dotted line shown represents the water level, i.e., the water surface height. A movable valve 43 can be installed at the bottom of the water tank 4, and a push rod 61 is installed inside the water nozzle 6. When the water tank 4 is placed in the installation position, the push rod 61 will open the valve 43, so that the water storage chamber 42 is connected to the water nozzle 6. At this time, the water in the water tank 4 will flow into the water nozzle 6, and then flow into the heating chamber 211 through the water inlet channel 213. The water surface height in the water nozzle 6 is the same as the water surface height in the heating chamber 211. When the water surface height in the water nozzle 6 just reaches the water outlet 41 of the water tank 4, the water surface will block the water outlet 41, and air will no longer enter the water tank 4. The water in the water tank 4 will not continue to flow into the water nozzle 6. In this way, the water in the heating chamber 211 is maintained at a certain amount, avoiding excessive water in the heating chamber 211.

[0111] In addition, at least part of the height of the connecting pipe 5 can be set to be lower than the height of the outlet end of the connecting pipe 5 to prevent water in the heating chamber 211 from flowing back into the water tank 4. The steam channel 212 can be set large enough to facilitate the timely discharge of steam in the heating chamber 211, and to prevent the steam in the heating chamber 211 from not being discharged in time, which would cause the gas pressure in the heating chamber 211 to rise and cause water to flow back.

[0112] In some embodiments, the cooking apparatus 100 further includes a fryer assembly 7, which is retractably mounted in the cooking chamber 11.

[0113] Specifically, such as Figure 1 and Figure 2 As shown, the cooking device 100 also includes a frying bucket assembly 7, which can hold food. The frying bucket assembly 7 is removably installed in the cooking cavity 11, meaning that it can be installed and removed in the cooking cavity 11 by pulling it out. When the frying bucket assembly 7 is installed in the cooking cavity 11, it is connected to the cooking cavity 11, thereby enabling the cooking of food.

[0114] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "illustrative embodiment," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example 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.

[0115] Although embodiments of the present invention have been shown and described, those skilled in the art will understand that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the claims and their equivalents.

Claims

1. A cooking apparatus, characterized by, include: The main unit has a cooking cavity formed therein; A steam assembly includes a steam housing and a heating structure. A heating chamber is formed inside the steam housing. The steam housing is also provided with a steam channel and a water inlet channel that are respectively connected to the heating chamber. The steam channel is connected to the cooking chamber. The heating structure includes a water boiling section and a heating section. The water boiling section is connected to the bottom of the steam housing and at least partially forms the bottom wall of the heating chamber. The heating section is located outside the water boiling section and is adapted to conduct heat towards the heating chamber through the water boiling section. At least one sealing element is provided between the water boiling section and the steam housing. The projection of the sealing element along the vertical direction of the main unit is spaced apart from the projection of at least a portion of the heating section along the vertical direction of the main unit.

2. The cooking apparatus according to claim 1, characterized in that, At least a portion of the boiling section and the heating section are vertically spaced apart along the main unit to form an open area; In the projection along the first direction, at least a portion of the projection of the open area does not overlap with the projection of the boiling section.

3. The cooking apparatus according to claim 2, characterized in that, The heating structure further includes a heat transfer section connected between the boiling section and the heating section. The heat from the heating section is adapted to be introduced into the heating chamber by the boiling section after passing through the heat transfer section. The boiling section, the heat transfer section, and the heating section together define the open area.

4. The cooking apparatus according to claim 3, characterized in that, There are two air-relief zones, and the two air-relief zones are symmetrically distributed on both sides of the heat transfer section.

5. The cooking apparatus according to claim 3, wherein It also includes a thermostat connected to the boiling water unit, the thermostat and the heat transfer unit being distributed opposite each other in a first direction, and at least a portion of the heating unit being configured to protrude in the first direction relative to the heat transfer unit toward a side away from the thermostat.

6. The cooking apparatus according to claim 5, wherein The sealing element is arranged in a ring shape, and the sealing element is used to circumferentially seal the connection between the water boiling part and the steam shell; The sealing element includes a first sealing portion and a second sealing portion that are distributed opposite to each other along the first direction. The temperature controller is located on the side of the heat transfer portion near the second sealing portion, and the air-proof area is formed on the side of the heat transfer portion near the first sealing portion.

7. The cooking apparatus according to claim 6, characterized in that, Along the first direction, the distance between the heat transfer part and the first sealing part is less than the distance between the heat transfer part and the second sealing part.

8. The cooking apparatus according to claim 6, wherein The width of the heat transfer section in the first direction is smaller than the width of the heating section in the first direction.

9. The cooking apparatus according to any one of claims 2-8, wherein, The main unit is provided with an airflow drive component, a first heating structure, a reflector for accommodating the airflow drive component, and a mounting component for mounting the airflow drive component. The airflow drive component is used to drive the airflow at the first heating structure to flow into the cooking cavity. Along the first direction, at least a portion of the airflow drive, at least a portion of the reflector, or at least a portion of the mounting component is arranged side-by-side with the steam assembly.

10. The cooking apparatus according to claim 9, wherein, The steam assembly is provided with a steam outlet, which is located above the first heating structure along the vertical direction of the main unit.

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