A steaming and roasting integrated machine

Abstract

This utility model discloses a steam-cook-grill combo appliance, including a body with a first cooking cavity and a second cooking cavity, which are spaced apart; a heating assembly including multiple first heating elements and multiple second heating elements, wherein the multiple first heating elements are used to heat the first cooking cavity; and at least one second heating element is used to heat the second cooking cavity; and two temperature detection elements, one in the first cooking cavity and one in the second cooking cavity. In use, the first cooking cavity can be used for convenient baking or slow cooking of food, while the second cooking cavity can simultaneously steam food, enabling multiple cooking methods to be used concurrently to meet diverse needs. Furthermore, by using multiple first heating elements and at least one second heating element to provide heat to the first and second cooking cavities respectively, and cooperating with the temperature detection elements, the temperature can be adjusted in real time, reducing energy consumption, improving efficiency, and achieving energy-saving operation.

Description

Technical Field

[0001] This utility model relates to the field of kitchen appliance technology, and in particular to a steaming, cooking and baking all-in-one machine. Background Technology

[0002] In today's kitchen equipment market, common food processing appliances such as ovens and steamers often have relatively limited functions. Ovens primarily focus on baking, using high temperatures to make the surface of food golden brown and crispy while the inside is thoroughly cooked; steamers, on the other hand, emphasize steaming, using the heat of steam to cook food and retain its nutrients to the greatest extent. However, these single-function appliances have limited applications and cannot meet the increasingly diverse cooking needs of consumers.

[0003] Although some kitchen appliances on the market integrate steaming, boiling, and baking functions, addressing the issue of limited functionality to some extent, significant shortcomings remain. A particularly prominent issue is the generally simplistic heating structure of these devices. In actual use, they cannot adjust the heat inside the oven or steamer in real time according to the needs of different ingredients and different cooking stages. For example, when baking bread, a higher temperature is needed initially to promote expansion, while a lower temperature is required later to prevent the surface from burning. A single heating structure cannot flexibly handle such changes, often resulting in unnecessary energy consumption during cooking. This contradicts current energy-saving and environmentally friendly principles, increasing user costs and hindering efficient resource utilization. Utility Model Content

[0004] To overcome at least one of the defects described in the prior art, this utility model provides a steam-cook-bake combo oven. By setting up two independent cooking chambers, it can simultaneously steam or bake food to meet diverse cooking needs. Simultaneously, the device is equipped with multiple heating elements that work in conjunction with temperature sensors to adjust the temperature within the two cooking chambers in real time, thereby improving energy efficiency and achieving energy-saving operation.

[0005] The technical solution adopted by this utility model to solve its problem is:

[0006] A steam-cook-bake combo appliance, comprising:

[0007] The body has a first cooking cavity and a second cooking cavity, the first cooking cavity and the second cooking cavity being spaced apart;

[0008] A heating assembly, comprising a plurality of first heating elements and a plurality of second heating elements, wherein the plurality of first heating elements are used to heat the first cooking cavity; and the plurality of second heating elements are used to heat the second cooking cavity;

[0009] The temperature detection element is provided in two parts, which are respectively located in the first cooking cavity and the second cooking cavity.

[0010] Furthermore, it also includes a flow guide fan, and the inner wall of the first cooking cavity is provided with a plurality of flow guide holes, and the flow guide fan is connected to the plurality of flow guide holes; the flow guide fan is used to guide airflow into the first cooking cavity when rotating.

[0011] Furthermore, at least one of the first heating elements includes a first heating tube, which extends circumferentially along the exhaust fan and surrounds the outer periphery of the exhaust fan.

[0012] Furthermore, the bottom wall of the first cooking cavity has an installation opening, and at least one of the first heating elements includes a heating panel and a heating coil. The heating panel is installed in the installation opening, and the heating coil is located at the bottom of the heating panel and is wound layer by layer along the center of the heating panel so that a heating surface is formed at the bottom of the heating panel, and the heating surface is used for heating.

[0013] The heating panel is also equipped with a temperature probe, which is used for temperature measurement.

[0014] Furthermore, the top wall of the first cooking cavity is provided with a plurality of light-transmitting holes, and at least one of the first heating elements includes a light wave tube, which is disposed on the outer periphery of the first cooking cavity and communicates with the plurality of light-transmitting holes.

[0015] Furthermore, the machine body is provided with a water tank, the bottom wall of the second cooking cavity has a number of steam holes, the water tank is connected to the number of steam holes, and at least one of the second heating elements includes a second heating tube, which is disposed in the water tank.

[0016] Furthermore, the water tank is also equipped with a liquid level detector, which is used to detect the liquid level in the water tank.

[0017] Furthermore, at least one of the second heating elements further includes a third heating tube, which is disposed at the top of the second cooking cavity; the third heating tube includes at least one first pipe segment, a plurality of second pipe segments, and a plurality of bent pipe segments, the plurality of first pipe segments are spaced apart along a first direction, each two adjacent first pipe segments are connected by a bent pipe segment, and at least one first pipe segment extends along the first direction and is connected to the outermost second pipe segment by a bent pipe segment.

[0018] Furthermore, the first cooking cavity and the multiple second cooking cavities are each provided with multiple cooking trays, and the multiple cooking trays are spaced apart;

[0019] The first cooking cavity is provided with a plurality of first support members, which are spaced apart in the height direction; the first support members include first support plates disposed opposite to each other on the two side walls of the first cooking cavity;

[0020] The second cooking cavity is provided with a plurality of second support members, which are spaced apart in the height direction; the second support members include second support plates disposed opposite to each other on the two side walls of the second cooking cavity.

[0021] Furthermore, the body includes a cooking outer shell and a cooking inner pot. The cooking outer shell has an installation cavity, and the installation cavity has two spaced-apart cooking inner pots. The first cooking cavity and the second cooking cavity are respectively formed in the two cooking inner pots.

[0022] A ventilation duct is formed between the outer cooking shell and the inner cooking pot.

[0023] In summary, the steam-cook-bake combo appliance provided by this utility model has the following technical effects:

[0024] When in use, the first cooking chamber allows for convenient roasting or slow cooking of ingredients; at the same time, the second cooking chamber is used to steam the ingredients, thus enabling multiple ingredients to be processed simultaneously using different cooking methods such as steaming, boiling, and roasting, meeting diverse cooking needs.

[0025] Furthermore, since multiple first heating elements are specifically designed to heat the first cooking cavity, and at least one second heating element is responsible for heating the second cooking cavity, and is equipped with a temperature detection element, when the temperature detection element detects that the internal temperature of the first cooking cavity and the second cooking cavity is too high or too low, the internal temperature of the first cooking cavity or the second cooking cavity can be controlled in real time by turning off or on a single first heating element or the second heating element, thereby reducing energy consumption, improving energy utilization efficiency, and achieving energy-saving use. Attached Figure Description

[0026] Figure 1 This is a schematic diagram of the structure of this utility model;

[0027] Figure 2 This is a schematic diagram of the cooking inner pot structure of this utility model;

[0028] Figure 3 This is a cross-sectional view of the cooking inner pot of this utility model;

[0029] Figure 4 This is a rear view of the cooking inner pot of this utility model;

[0030] Figure 5 This is a schematic diagram of the structure of the third heating tube of this utility model;

[0031] The meanings of the reference numerals in the attached figures are as follows:

[0032] 10. Body; 11. First cooking cavity; 111. Air guide hole; 112. Light transmission hole; 12. Second cooking cavity; 121. Steam hole; 13. Cooking outer shell; 131. Cabinet door; 14. Cooking inner pot; 15. Ventilation channel; 20. Drainage fan; 31. First heating element; 32. Heating panel; 33. Light wave tube; 40. Water tank; 41. Second heating element; 50. Third heating element; 60. Cooking rack. Detailed Implementation

[0033] To better understand and implement this invention, the technical solutions in the embodiments of this invention will be clearly and completely described below with reference to the accompanying drawings.

[0034] In the description of this utility model, it should be noted that the terms "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", and "outer" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They 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. Therefore, they should not be construed as limitations on this utility model.

[0035] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.

[0036] See Figures 1 to 5 This utility model discloses a steam-cook-grill combo, including a body 10, a heating component, and two temperature sensors. The body 10 has a first cooking cavity 11 and a second cooking cavity 12, which are spaced apart. The heating component includes multiple first heating elements and multiple second heating elements. The first cooking cavity 11 is heated by the multiple first heating elements, and the second heating elements are used to heat the second cooking cavity 12. The two temperature sensors are respectively located in the first cooking cavity 11 and the second cooking cavity 12 to monitor the temperature in the first cooking cavity 11 and the second cooking cavity 12 in real time.

[0037] Based on the above structure, during assembly, a first heating element is set at the bottom of the first cooking cavity 11. At this time, the first heating element can be a heating plate. At the same time, one or more additional first heating elements are set at other positions of the first cooking cavity 11, such as the side or the top. At this time, the first heating element can be an existing heating plate, heating tube or halogen tube, etc. When in use, the ingredients that need to be stewed can be placed on the heating panel 32 through a casserole or stewing pot for slow stewing. At the same time, the ingredients can be roasted by a baking pan or tray in the first cooking cavity 11, so that the ingredients can be roasted or stewed in the first cooking cavity 11 simultaneously.

[0038] Furthermore, since multiple first heating elements are provided, the cooking temperature inside the first cooking chamber can be adjusted in real time by controlling the opening and closing of different first heating elements. For example, for ingredients that require high-temperature cooking, multiple first heating elements can be turned on at the same time to rapidly raise the temperature inside the first cooking chamber, thus meeting the cooking requirements of ingredients that require high-temperature cooking. For ingredients that require low-temperature slow cooking, only one first heating element can be turned on for slow cooking, thus meeting the diverse cooking needs of different ingredients and saving unnecessary energy consumption.

[0039] Similarly, a steaming tray is set in the second cooking cavity 12 to hold the food, and a cavity section, trough section or box is set inside the second cooking cavity 12 to fill water. One of the second heating elements (such as electric heating tube, PTC heating element or heating plate) is set in the cavity section, trough section or box to heat the water, so that steam is generated in the second cooking cavity 12 to steam the food simultaneously. At the same time, an additional second heating element is set in other positions in the second cooking cavity 12 to assist in heating, so that the temperature in the steamer is more uniform and the overall steaming effect is improved.

[0040] In this way, when using the first cooking chamber 11 and the second cooking chamber 12, users can simultaneously or separately steam, boil, or bake different ingredients to meet diverse cooking needs.

[0041] Furthermore, since temperature sensors are installed in the first cooking cavity 11 and the second cooking cavity 12, when the temperature sensor detects that the temperature inside the first cooking cavity 11 is too high, one of the first heating elements can be turned off to adjust the temperature inside the first cooking cavity 11. When the temperature sensor detects that the internal heat is insufficient again, the first heating element can be turned on again. Through the coordinated operation of multiple first heating elements and temperature sensors, the temperature inside the first cooking cavity 11 can be adjusted in real time to meet the processing needs of different ingredients, avoid unnecessary energy consumption, and achieve energy-saving use.

[0042] Similarly, when the temperature detection device detects that the temperature inside the second cooking cavity 12 is too high or too low, the temperature inside the second cooking cavity 12 can be adjusted in real time by turning the second heating element off or on. This allows the temperature inside the second cooking cavity 12 to be adjusted in real time according to the food processing requirements, reducing unnecessary energy consumption and achieving energy saving and environmental protection.

[0043] It should be noted that the first cooking cavity 11 and the second cooking cavity 12 in this embodiment can be formed by setting separate cooking boxes or inner pots inside the body 10, or by setting multiple plate segments inside the body 10, and forming two cavities by enclosing the multiple plate segments respectively.

[0044] Specifically, the multiple first heating elements and multiple second heating elements can be respectively disposed inside the first cooking cavity 11 and the second cooking cavity 12, or they can be disposed on the outer periphery of the first cooking cavity 11 or the second cooking cavity 12. When disposed on the outer periphery of the first cooking cavity 11 and the second cooking cavity 12, the first cooking cavity 11 and the second cooking cavity 12 can be formed by surrounding them with a metal plate with thermal conductivity (such as an aluminum plate, an aluminized plate, or a stainless steel plate, etc.), so that they themselves have thermal conductivity. In this way, even if the first heating elements and the second heating elements are disposed on the outer periphery of the first cooking cavity 11 and the second cooking cavity 12, the heat generated by them can be transferred to the cavity to achieve heating. The specific implementation method can be set according to the actual needs, and will not be described in detail here.

[0045] In addition, the temperature sensing device can be an existing NTC temperature sensor, a resistance temperature sensor, or an infrared temperature sensor.

[0046] Furthermore, it also includes a flow guide fan 20. The inner wall of the first cooking cavity 11 is provided with a plurality of flow guide holes 111. The flow guide fan 20 is connected to the plurality of flow guide holes 111. When the flow guide fan 20 rotates, it guides the airflow into the first cooking cavity 11.

[0047] Specifically, during assembly, the exhaust fan 20 can be positioned on the outer peripheral wall of the first cooking chamber 11 (e.g., Figure 4 As shown in the diagram, the fan 20 is connected to several guide holes 111. When the fan 20 rotates, it guides the airflow into the first cooking chamber 11, allowing the hot air to circulate better within the chamber. The hot air is continuously propelled by the fan and evenly distributed throughout the cooking chamber via the guide holes 111, preventing localized overheating or underheating. This results in more even heating of the food and better baking. Furthermore, the uniform hot airflow transfers heat to the food more efficiently. Compared to cooking without the fan 20, the food absorbs heat faster, thus shortening the cooking time.

[0048] Preferably, the induced draft fan 20 in this embodiment can be an existing centrifugal fan, axial fan, etc., driven to rotate by an external drive motor (such as a shaded pole motor).

[0049] More specifically, at least one of the first heating elements includes a first heating tube 31, which extends circumferentially along the exhaust fan 20 and surrounds the exhaust fan 20. Thus, when the exhaust fan 20 is running, it drives the surrounding air to flow. Since the first heating tube 31 is arranged around it, the heat generated by the first heating tube 31 is carried away by the flowing air in time and quickly circulates in the cooking cavity, reducing the accumulation of heat in a local area, improving the heat utilization efficiency, shortening the cooking time, and also reducing energy consumption.

[0050] It should be noted that the first heating element 31 can also be disposed on the outer peripheral wall of the first cooking cavity 11 (e.g., Figure 4 As shown), the hot air generated by the exhaust fan 20 is evenly guided to all parts of the first cooking cavity 11, with the exhaust fan 20 as the center. This avoids local overheating or underheating caused by uneven heat distribution in the first cooking cavity 11, and makes the food more evenly heated, thus improving the cooking effect.

[0051] Furthermore, the bottom wall of the first cooking cavity 11 has an installation port, and at least one first heating element includes a heating panel 32 and a heating coil. The heating panel 32 is installed in the installation port, and the heating coil is located at the bottom of the heating panel 32 and is wound layer by layer along the center of the heating panel 32 so that the bottom of the heating panel 32 forms a heating surface for heating. The heating panel 32 is also provided with a temperature probe for measuring temperature.

[0052] Specifically, when using it, the ingredients that need to be stewed can be placed directly on the heating panel 32 through a stewing pot or a casserole. Since the heating coil is wound layer by layer along the center of the heating panel 32, a relatively uniform heating surface can be formed at the bottom of the heating panel 32. The heat is evenly transferred to the inside of the cooking cavity through the heating panel 32, reducing local temperature differences and ensuring that the food is heated evenly during the stewing process, thus improving the cooking effect.

[0053] More specifically, the temperature probe set on the heating panel 32 can monitor the temperature of the heating panel 32 in real time and feed the temperature information back to the background control system. At this time, the user can adjust the heating power of the heating coil according to the data of the temperature probe to keep the heating panel 32 within the set temperature range, so as to avoid the food from spoiling due to excessive temperature or undercooking due to excessive temperature, thus improving the cooking effect.

[0054] Furthermore, a plurality of light-transmitting holes 112 are provided on the top wall of the first cooking cavity 11, and at least one first heating element includes a light wave tube 33, which is located on the outer periphery of the first cooking cavity 11 and is connected to the plurality of light-transmitting holes 112.

[0055] Specifically, during assembly, the light wave tube 33 can be placed on the outer peripheral wall of the first cooking cavity 11 and connected to multiple light-transmitting holes 112. This allows the high-heat light waves generated by the light wave tube 33 to directly enter the first cooking cavity 11 through the light-transmitting holes 112. The energy of the light waves can be quickly absorbed by the food and converted into heat energy, thereby achieving rapid heating. Compared with traditional heating methods, it can reach a higher temperature in a shorter time, greatly shortening the cooking time and improving cooking efficiency.

[0056] It should be noted that the optical wave tube 33 can be an existing halogen tube.

[0057] Furthermore, the body 10 is provided with a water tank 40, the bottom wall of the second cooking cavity 12 has a number of steam holes 121, the water tank 40 is connected to the number of steam holes 121, and at least one second heating element includes a second heating tube 41, which is located inside the water tank 40.

[0058] Specifically, during assembly, the water tank 40 is placed below several steam holes 121, and the second heating tube 41 (such as an electric heating tube or a heating coil) is placed inside the water tank 40 to heat the water tank 40. This allows the steam generated inside the water tank 40 to be discharged into the second cooking cavity 12 through several steam holes 121, thereby heating the second cooking cavity 12 and simultaneously steaming the food inside the second cooking cavity 12.

[0059] In addition, a liquid level detector is installed in the water tank 40 to monitor the water level in the water tank 40 in real time. When the water level is lower than a certain value, it will send a signal to the background control system in time to remind the water tank 40 that it is short of water, thereby preventing the equipment related to the water tank 40 (such as the second heating tube 41) from working in a waterless state and avoiding the occurrence of dry burning.

[0060] It should be noted that the liquid level detector can be any existing float-type liquid level sensor, float ball-type liquid level sensor, or hydrostatic liquid level sensor used for detecting water level.

[0061] Furthermore, at least one second heating element also includes a third heating tube 50, which is disposed at the top of the second cooking cavity 12. The third heating tube 50 includes at least one first tube segment, a plurality of second tube segments, and a plurality of bent tube segments. The plurality of first tube segments are spaced apart along a first direction, and each pair of adjacent first tube segments are connected by a bent tube segment. At least one first tube segment extends along the first direction and is connected to the outermost second tube segment by a bent tube segment.

[0062] Specifically, for some large or difficult-to-cook foods, heating with steam generated by the bottom second heating tube 41 alone may take a long time. In this case, the heat from the top third heating tube 50 can be directly transferred to the surface of the food, accelerating the heat transfer process inside the food, thereby shortening the overall cooking time and improving cooking efficiency.

[0063] More specifically, because multiple first pipe segments are distributed at intervals along the first direction (which can be the width direction of the body 10 or the width direction), a relatively uniform heating area is formed at the top of the second cooking cavity 12. Each pair of adjacent first pipe segments is connected by a bend, which makes the layout of the heating pipes more flexible and the heat can be radiated more evenly to all parts of the cooking cavity, avoiding local overheating or undercooling, which is conducive to improving the cooking effect and ensuring that the internal ingredients are heated evenly.

[0064] It should be noted that the third heating element 50 in this embodiment can be formed by splicing together multiple bent or vertical heating elements.

[0065] Furthermore, a plurality of cooking racks 60 are provided in both the first cooking cavity 11 and the plurality of second cooking cavities 12, and the plurality of cooking racks 60 are spaced apart. A plurality of first supports are provided in the first cooking cavity 11, and the plurality of first supports are spaced apart in the height direction. The first supports include first support plates that are disposed opposite to each other on the side walls of the first cooking cavity 11. A plurality of second supports are provided in the second cooking cavity 12, and the plurality of second supports are spaced apart in the height direction. The second supports include second support plates that are disposed opposite to each other on the side walls of the second cooking cavity 12.

[0066] In specific assembly, each cooking tray 60 is supported by two opposing first support plates so that it is spaced apart within the first cooking cavity 11. Similarly, multiple cooking trays 60 located in the second cooking cavity 12 are supported by opposing second support plates, so that multiple cooking trays 60 in the first cooking cavity 11 and the second cooking cavity 12 can be spaced apart to place ingredients through multiple spaced cooking trays 60, so as to cook multiple ingredients simultaneously.

[0067] In addition, since multiple first support plates and multiple second support plates are spaced apart, the multiple cooking racks 60 can flexibly adjust their height spacing and position according to the size, shape and cooking needs of different ingredients, thereby making reasonable use of the space in the cooking cavity. At the same time, the spacing also allows steam to circulate between the layers, so that the ingredients can be steamed thoroughly and the cooking effect is improved.

[0068] Furthermore, the body 10 includes a cooking outer shell 13 and a cooking inner pot 14. The cooking outer shell 13 has an installation cavity, and the installation cavity has two spaced-apart cooking inner pots 14. A first cooking cavity 11 and a second cooking cavity 12 are respectively formed in the two cooking inner pots 14. A ventilation duct is formed between the cooking outer shell 13 and the cooking inner pot 14.

[0069] Specifically, in this embodiment, the body 10 includes a cooking outer shell 13 and a cooking inner pot 14. The two cooking inner pots 14 are installed in the installation cavity at intervals, so that the body 10 forms two independent first cooking cavities 11 and second cooking cavities 12, which are convenient for cleaning and maintenance separately. If one inner pot has a problem, it will not affect the normal use of the other inner pot.

[0070] In addition, since a ventilation channel 15 is formed between the two cooking inner pots 14, air can flow between the cooking outer shell 13 and the cooking inner pot 14 through the ventilation channel, carrying away excess heat, preventing the cooking outer shell 13 from overheating and avoiding burns to the user, while also protecting the outer shell material and extending its service life.

[0071] The technical means disclosed in this utility model are not limited to those disclosed in the above embodiments, but also include technical solutions composed of any combination of the above technical features. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of this utility model, and these improvements and modifications are also considered within the scope of protection of this utility model.

Claims

1. A cooking and roasting integrated machine, characterized by, include: The body has a first cooking cavity and a second cooking cavity, the first cooking cavity and the second cooking cavity being spaced apart; A heating assembly, comprising a plurality of first heating elements and a plurality of second heating elements, wherein the plurality of first heating elements are used to heat the first cooking cavity; and the plurality of second heating elements are used to heat the second cooking cavity; The temperature detection element is provided in two parts, which are respectively located in the first cooking cavity and the second cooking cavity.

2. The combination of claim 1, wherein, It also includes a flow guide fan, and the inner wall of the first cooking cavity is provided with several flow guide holes. The flow guide fan is connected to the several flow guide holes. The flow guide fan is used to guide airflow into the first cooking cavity when rotating.

3. The combination of claim 2, wherein the cooking oven is a microwave oven. At least one of the first heating elements includes a first heating tube, which extends circumferentially along the exhaust fan and surrounds the outer periphery of the exhaust fan.

4. The combination of claim 3 wherein, The bottom wall of the first cooking cavity has an installation port, and at least one of the first heating elements includes a heating panel and a heating coil. The heating panel is installed in the installation port, and the heating coil is located at the bottom of the heating panel and is wound layer by layer along the center of the heating panel so that a heating surface is formed at the bottom of the heating panel, and the heating surface is used for heating. The heating panel is also equipped with a temperature probe, which is used for temperature measurement.

5. The combination of claim 4, wherein the cooking oven is a microwave oven. The top wall of the first cooking cavity is also provided with a plurality of light-transmitting holes, and at least one of the first heating elements includes a light wave tube, which is disposed on the outer periphery of the first cooking cavity and communicates with the plurality of light-transmitting holes.

6. The steam-cook-bake combo machine as described in claim 1, characterized in that, The machine body is provided with a water tank, and the bottom wall of the second cooking cavity has a number of steam holes. The water tank is connected to the number of steam holes. At least one of the second heating elements includes a second heating tube, which is located inside the water tank.

7. The combination of claim 6 wherein, The water tank is also equipped with a liquid level detector, which is used to detect the liquid level in the water tank.

8. The combination steam and oven according to claim 6, wherein, At least one of the second heating elements further includes a third heating tube, which is disposed at the top of the second cooking cavity; the third heating tube includes at least one first pipe segment, a plurality of second pipe segments and a plurality of bent pipe segments, the plurality of first pipe segments are spaced apart along a first direction, each two adjacent first pipe segments are connected by a bent pipe segment, and at least one first pipe segment extends along the first direction and is connected to the outermost second pipe segment by a bent pipe segment.

9. The combination of any one of claims 1 to 8, wherein the combination is a combination of a pressure cooker and a microwave oven. The first cooking cavity and the multiple second cooking cavities are each provided with multiple cooking racks, and the multiple cooking racks are arranged at intervals; The first cooking cavity is provided with a plurality of first support members, which are spaced apart in the height direction; the first support members include first support plates disposed opposite to each other on the two side walls of the first cooking cavity; The second cooking cavity is provided with a plurality of second support members, which are spaced apart in the height direction; the second support members include second support plates disposed opposite to each other on the two side walls of the second cooking cavity.

10. The combination of any one of claims 1 to 8, wherein the combination is a combination of a pressure cooker and a microwave oven. The machine body comprises a cooking shell and a cooking liner, the cooking shell is internally provided with an installation cavity, the installation cavity is provided with two spaced cooking liners; the first cooking cavity and the second cooking cavity are respectively formed in the two cooking liners. The cooking shell and the cooking liner are spaced to form a ventilation air duct.

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