Inner container structure and cooking device

Abstract

The utility model relates to a kind of inner container structure and cooking equipment.The inner container structure, including inner container and fan located at the outer portion of inner container, multiple cooking areas are formed in the inside of inner container and multiple air inlets are provided in inner wall, the air outlet of fan is communicated with each air inlet by air inlet passage, at least one air inlet is provided in the inner wall of each cooking area, each air inlet is correspondingly provided with air inlet valve for controlling opening and closing, detection module electrically connected with each air inlet valve is further provided in inner wall of inner container, and detection module is used to detect the surface temperature of food in each cooking area;By multiple independent air inlets and corresponding air inlet valve, zoning independent air control is realized, and real-time temperature feedback is realized by detection module electrically connected with each air inlet valve, closed-loop regulation and control is formed between zoning independent air control and real-time temperature feedback, so as to accurately control the temperature of each cooking area by using dynamic air volume distribution, and heating uniformity and energy efficiency are significantly improved.

Description

Technical Field

[0001] This utility model relates to the technical field of cooking equipment, and in particular to an inner pot structure and cooking equipment. Background Technology

[0002] Traditional integrated cooking equipment such as steam ovens generally use a hot air blower combined with a baffle structure or a single radiant heating tube to achieve heat circulation in the inner cavity.

[0003] Although this type of solution introduces a hot air circulation system, which can improve heating efficiency through forced convection or radiation heat transfer, it is limited by the fixed air duct layout, lacks real-time temperature feedback and zone control mechanism, makes it difficult to accurately control the temperature of different cooking zones, and makes it difficult to dynamically adapt to changes in the heat load of ingredients, thus causing the ingredients to be easily heated unevenly.

[0004] Especially when food is placed in multiple layers or sections, the heat flow distribution becomes solidified, resulting in significant local temperature differences, and the hot air circulation system cannot meet the needs of refined cooking. Utility Model Content

[0005] Therefore, it is necessary to address the problem that the heat flow distribution in the hot air circulation system inside current cooking equipment is solidified, which leads to uneven heating of food. A new inner pot structure and cooking equipment that can effectively improve the uniformity of food heating should be provided.

[0006] This application provides an inner pot structure, including an inner pot and a fan located outside the inner pot. The inner pot forms multiple cooking zones and has multiple air inlets on its inner wall. The air outlet of the fan is connected to each of the air inlets through an air intake passage. Each cooking zone has at least one air inlet on its inner wall. Each air inlet is correspondingly provided with an air intake valve for controlling its opening and closing. The inner wall of the inner pot is also provided with a detection module electrically connected to each of the air intake valves. The detection module is used to detect the surface temperature of the food in each of the cooking zones.

[0007] In one embodiment, the inner wall of the inner liner is further provided with at least one vent that communicates with the outside, and each vent is provided with a corresponding vent valve that can control its opening and closing.

[0008] In one embodiment, the inner liner structure further includes a dish rack box located outside the inner liner, and at least one of the vents is connected to the dish rack box via an exhaust passage.

[0009] In one embodiment, the inner liner is further provided with a steam generator for generating steam.

[0010] In one embodiment, the inner liner structure further includes a cooktop located at the top of the inner liner, and at least one of the exhaust ports is connected to a burner inside the cooktop via an exhaust passage.

[0011] In one embodiment, a flow regulating valve is provided on the exhaust passage connected to the burner, and a stage valve is provided on the gas passage of the burner.

[0012] In one embodiment, the ratio of the gas flow rate in the gas passage to the air flow rate in the exhaust passage connected to the burner is 1:10.

[0013] In one embodiment, the fan is disposed inside the stove, and both the air intake and air outlet of the fan are connected to the internal space of the stove.

[0014] In one embodiment, the inner liner has multiple air inlets at equal intervals on both sides of its horizontally opposite inner walls, and the detection module is a thermal imager located on the inner top wall of the inner liner.

[0015] This application also provides a cooking device including the aforementioned inner pot structure.

[0016] The aforementioned inner liner structure achieves independent airflow control in each zone through multiple independent air inlets and corresponding air intake valves. Real-time temperature feedback is achieved through a detection module electrically connected to each air intake valve. A closed-loop regulation is formed between independent airflow control in each zone and real-time temperature feedback, thereby using dynamic airflow distribution to precisely control the temperature of each cooking zone, significantly improving heating uniformity and energy efficiency. Attached Figure Description

[0017] Figure 1 This is a schematic diagram of airflow direction for one embodiment of the inner liner structure of this application;

[0018] Figure 2 This is a schematic diagram of airflow direction for another embodiment of the inner liner structure of this application;

[0019] Figure 3 for Figure 2 A cross-sectional view of the burner location.

[0020] Attached reference numerals: 10, Inner liner; 11, Air inlet; 111, Air inlet valve; 12, Detection module; 13, Exhaust outlet; 131, Exhaust valve; 20, Fan; 30, Dish rack box; 40, Stove; 41, Burner; 411, Gas passage; 412, Blower passage. Detailed Implementation

[0021] To make the above-mentioned objects, features, and advantages of this utility model more apparent and understandable, the specific embodiments of this utility model will be described in detail below with reference to the accompanying drawings. Many specific details are set forth in the following description to provide a full understanding of this utility model. However, this utility model can be implemented in many other ways different from those described herein, and those skilled in the art can make similar modifications without departing from the spirit of this utility model. Therefore, this utility model is not limited to the specific embodiments disclosed below.

[0022] 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", "circumferential", etc., indicating the orientation or positional relationship are based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing this utility model and simplifying the description, and are not intended to 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.

[0023] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this utility model, "a plurality of" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0024] In this utility model, unless otherwise explicitly specified and limited, the terms "installation," "connection," "joining," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; 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; they can refer to the internal communication of two components or the interaction between two components, unless otherwise explicitly limited. Those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.

[0025] In this utility model, unless otherwise explicitly specified and limited, "above" or "below" the second feature can mean that the first feature is in direct contact with the second feature, or that the first feature is in indirect contact with the second feature through an intermediate medium. Furthermore, "above," "on top of," and "over" the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply that the first feature is at a lower horizontal level than the second feature.

[0026] It should be noted that when an element is referred to as being "fixed to" or "set on" another element, it can be directly on the other element or there may be an intervening element. When an element is considered to be "connected to" another element, it can be directly connected to the other element or there may be an intervening element. The terms "vertical," "horizontal," "upper," "lower," "left," "right," and similar expressions used herein are for illustrative purposes only and do not represent the only possible implementation.

[0027] Please refer to Figure 1 As shown, this application provides an inner pot structure, including an inner pot 10 and a fan 20 located outside the inner pot 10. The inner pot 10 forms multiple cooking zones inside and has multiple air inlets 11 on its inner wall. The air outlet of the fan 20 is connected to each air inlet 11 through an air intake passage. Each cooking zone has at least one air inlet 11 on its inner wall. Each air inlet 11 is correspondingly provided with an air intake valve 111 for controlling its opening and closing. The inner wall of the inner pot 10 is also provided with a detection module 12 electrically connected to each air intake valve 111. The detection module 12 is used to detect the surface temperature of the food in each cooking zone.

[0028] In this application, independent air intake 11 and corresponding air intake valve 111 are used to achieve independent air control in different zones. Real-time temperature feedback is achieved through a detection module 12 that is electrically connected to each air intake valve 111. A closed-loop control is formed between independent air control in different zones and real-time temperature feedback, thereby using dynamic air volume distribution to accurately control the temperature of each cooking zone, significantly improving heating uniformity and energy efficiency.

[0029] Specifically, the inner liner 10 is divided into multiple cooking zones, each corresponding to at least one air inlet 11 with an independent air inlet valve 111. The fan 20 delivers hot air through the air intake passage to achieve independent temperature control for multiple cooking zones. The detection module 12 captures the temperature distribution of the food surface in each cooking zone in real time to achieve real-time temperature feedback. Based on the temperature data from the detection module 12, the opening and closing states of each air inlet valve 111 are adjusted accordingly to differentiate the airflow in each cooking zone, thereby achieving dynamic airflow distribution in different cooking zones. This effectively avoids local high or low temperatures and ensures that the food is heated evenly in all areas.

[0030] More specifically, when the detection module 12 detects that the surface temperature of food in a certain cooking area is lower than that of food in other cooking areas or is lower than the set cooking temperature, the detection module 12 controls the air intake valve 111 in that cooking area to open or increases the opening of the air intake valve 111 to increase the air intake flow in that cooking area, thereby increasing the food temperature in that cooking area and ensuring that the food is heated evenly in all parts.

[0031] Similarly, when the detection module 12 detects that the surface temperature of food in a certain cooking area is higher than that of food in other cooking areas or higher than the set cooking temperature, the detection module 12 controls the air intake valve 111 in that cooking area to close or reduce the opening of the air intake valve 111 to reduce the air intake flow in that cooking area, thereby reducing the food temperature in that cooking area and ensuring that the food is heated evenly in all parts.

[0032] It should be noted that in this application, the fan 20 is a hot air blower or each air inlet passage is equipped with a heating element. That is to say, the airflow flowing into the inner liner 10 through each air inlet 11 is a high-temperature hot airflow, which can heat and cook food.

[0033] Please refer to Figure 2 As shown, in some embodiments, the inner wall of the inner liner 10 is also provided with at least one exhaust port 13 communicating with the outside, and each exhaust port 13 is provided with an exhaust valve 131 that can be controlled to open and close.

[0034] It should be understood that by setting an independent exhaust valve 131 for each exhaust port 13 in this application, compared with the traditional equipment that can only passively exhaust, the exhaust volume or exhaust rhythm can be actively adjusted according to the cooking needs at different cooking stages, thereby optimizing the airflow circulation inside the inner pot 10 and maintaining the inner pot 10 in the optimal temperature and humidity state according to different cooking modes.

[0035] Of course, in some other embodiments, multiple exhaust passages can be connected to the same exhaust port 13, and an independent exhaust valve 131 can be set on each exhaust passage to control different exhaust passages. As long as the exhaust volume or exhaust rhythm can be adjusted as needed, this application will not give examples here.

[0036] In some embodiments, a pressure sensor electrically connected to the exhaust valve 131 may also be provided inside the inner liner 10 to detect the pressure inside the inner liner 10 and automatically adjust the opening of the exhaust valve 131.

[0037] Please refer to Figure 2 As shown, in some embodiments, the inner liner structure also includes a dish rack box 30 located outside the inner liner 10, and at least one exhaust port 13 is connected to the dish rack box 30 through an exhaust passage to convert waste heat into drying energy and reduce energy waste.

[0038] Specifically, the gas discharged through the exhaust passage after passing through the inner liner 10 is high-temperature gas. After connecting the exhaust passage to the dish rack box 30, the high-temperature gas can be used to dry the tableware inside the dish rack box 30. By reusing the residual heat, the overall energy consumption of the inner liner structure of this application can be reduced, thereby lowering the cost of use.

[0039] In some embodiments, a temperature control valve is also provided on the exhaust passage to adjust the temperature of the exhaust gas according to the material of the tableware in the dish rack box 30, so as to avoid the tableware being damaged by excessively high temperature.

[0040] In some embodiments, the dish rack 30 is disposed on top of the cooktop 40.

[0041] Furthermore, in some embodiments, a steam generator for generating steam is also provided inside the inner liner 10. The high-temperature steam generated by the steam generator not only meets the steaming and cooking requirements of the equipment, but also serves the purpose of steam sterilization when the high-temperature steam is discharged to the dish rack box 30 through the exhaust pipe.

[0042] Specifically, the inner tank structure also includes a water tank and a water pump. The steam generator is a heating plate located at the bottom of the inner tank 10. The water pump sends water from the water tank to the heating plate, which then heats the water to generate high-temperature steam.

[0043] Furthermore, in some embodiments, a condensing component may be provided on the exhaust passage, and the drain pipe of the condensing component is connected to the water tank. It should be understood that the gas discharged after passing through the inner tank 10 is high-temperature and high-humidity gas, and its drying efficiency is lower than that of other gases with the same temperature and low humidity. In this application, by providing a condensing component on the exhaust passage, customers can open or close the condensing component according to actual needs to improve the versatility of the equipment.

[0044] Specifically, when the condenser is turned on, it can separate moisture from the exhaust gas, thereby effectively improving its drying efficiency and recovering moisture to the water tank to extend the steaming function's lifespan. When the condenser is turned off, the drying efficiency is relatively low, but it can use high-humidity steam to achieve steam sterilization.

[0045] Please combine Figure 2 as well as Figure 3 As shown, in some embodiments, the inner liner structure also includes a cooktop 40 located at the top of the inner liner 10, and at least one exhaust port 13 is connected to a burner 41 inside the cooktop 40 via an exhaust passage.

[0046] For ease of description, the exhaust passage corresponding to the exhaust port 13 connected to the burner 41 is defined as the blower passage 412.

[0047] The high-temperature exhaust gas (180℃~230℃) inside the inner liner 10 is introduced into the burner 41 of the stove 40 through the exhaust passage, replacing the room temperature primary air. The high-temperature exhaust gas can increase the initial temperature of the gas-air mixture and increase the initial energy of combustion, thereby improving the combustion efficiency.

[0048] Furthermore, in some embodiments, a flow regulating valve is provided on the blower passage 412 of the burner 41, and a stage valve is provided on the gas passage 411 of the burner 41; so as to control the gas flow and air flow according to the actual cooking needs, thereby achieving the effects of reducing gas consumption and improving cooking efficiency.

[0049] Furthermore, in some embodiments, the ratio of the gas flow rate in the gas passage 411 to the air flow rate in the blower passage 412 is 1:10. Under this ratio, the gas and high-temperature air can be fully premixed and completely combusted, thereby effectively improving combustion efficiency.

[0050] Please refer to Figure 2 As shown, in some embodiments, the fan 20 is disposed inside the stove 40, the stove 40 has an air inlet and an air outlet, and the air inlet and air outlet of the fan 20 are connected to the internal space of the stove 40 to form a heat dissipation air path inside the stove 40: air inlet of stove 40 - fan 20 - air outlet of stove 40.

[0051] It is easy to understand that by placing the fan 20 inside the stove 40, the fan 20 can be used to drive the circulation inside the inner pot 10 and the heat dissipation inside the stove 40 at the same time. As for the heat dissipation inside the stove 40, the fan 20 draws in cold air from the outside through the air inlet of the stove 40 to cool the electronic components inside the stove 40, and exhausts the hot air that has absorbed the heat from the electronic components through the air outlet of the stove 40.

[0052] Specifically, in some embodiments, the air inlet of the stove 40 is located at the two knobs on the stove surface, and the electronic components such as the display panel and power board of the stove 40 are located between the two knobs. The two knob holes are used as air inlets (i.e. cold air inlets). When the fan 20 draws in cold air, the cold air will flow through the electronic components such as the display panel and power board and be cooled down, thereby reducing the possibility of damage to the electronic components due to high temperature and improving the service life of the electronic components.

[0053] More specifically, the air inlet and air outlet of the cooktop 40 are located at both ends of the fan 20, and correspond to the air intake and air outlet of the fan 20, respectively, thereby forming a forced convection heat dissipation duct inside the cooktop 40.

[0054] Please combine Figure 1 as well as Figure 2 As shown, in some embodiments, the inner liner 10 has multiple air inlets 11 at equal intervals on both sides of the horizontally opposite inner wall, and the detection module 12 is a thermal imager and is set on the inner top wall of the inner liner 10; multi-layer air supply at different heights is used to adapt to the scenario of placing food on multiple layers.

[0055] Specifically, the airflow rate of different layers is adjusted based on the temperature data detected by the thermal imager, thereby reducing the temperature difference between different layers of food.

[0056] In other embodiments, the location and number of air inlets 11 can be adjusted according to actual needs, and will not be listed in detail here.

[0057] This application also provides a cooking device including the aforementioned inner pot structure.

[0058] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0059] The embodiments described above are merely illustrative of several implementations of this utility model, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the utility model patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this utility model, and these all fall within the protection scope of this utility model. Therefore, the protection scope of this utility model patent should be determined by the appended claims.

Claims

1. An inner liner structure, characterized in that, The device includes an inner liner (10) and a fan (20) located outside the inner liner (10). The inner liner (10) forms multiple cooking zones and has multiple air inlets (11) on its inner wall. The air outlet of the fan (20) is connected to each of the air inlets (11) through an air intake passage. Each cooking zone has at least one air inlet (11) on its inner wall. Each air inlet (11) is provided with an air intake valve (111) for controlling its opening and closing. The inner wall of the inner liner (10) is also provided with a detection module (12) electrically connected to each of the air intake valves (111). The detection module (12) is used to detect the surface temperature of the food in each of the cooking zones.

2. The inner liner structure according to claim 1, characterized in that, The inner wall of the inner liner (10) is also provided with at least one exhaust port (13) that communicates with the outside. Each exhaust port (13) is provided with an exhaust valve (131) that can control its opening and closing.

3. The inner liner structure according to claim 2, characterized in that, The inner liner structure also includes a bowl rack box (30) located outside the inner liner (10), and at least one of the vents (13) is connected to the bowl rack box (30) through an exhaust passage.

4. The inner liner structure according to claim 3, characterized in that, The inner liner (10) is also equipped with a steam generator for generating steam.

5. The inner liner structure according to claim 2, characterized in that, The inner liner structure also includes a cooker (40) located on top of the inner liner (10), and at least one of the exhaust ports (13) is connected to a burner (41) inside the cooker (40) through an exhaust passage.

6. The inner liner structure according to claim 5, characterized in that, A flow regulating valve is provided on the exhaust passage connected to the burner (41), and a stage valve is provided on the gas passage (411) of the burner (41).

7. The inner liner structure according to claim 6, characterized in that, The ratio of the gas flow rate in the gas passage (411) to the air flow rate in the exhaust passage connected to the burner (41) is 1:

10.

8. The inner liner structure according to claim 5, characterized in that, The fan (20) is located inside the stove (40), and the air inlet and outlet of the fan (20) are connected to the internal space of the stove (40).

9. The inner liner structure according to claim 1, characterized in that, The inner liner (10) has multiple air inlets (11) at equal intervals on both sides of the horizontally opposite inner wall, and the detection module (12) is a thermal imager and is located on the inner top wall of the inner liner (10).

10. A cooking device, characterized in that, It includes the inner liner structure as described in any one of claims 1 to 9.

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