A cooking apparatus
By introducing a combination design of a hot air circulation component and a second heating element into the cooking equipment, the problem of uneven heating of the upper and lower surfaces of food is solved, resulting in a more uniform heating effect and better cooking taste.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- ZHEJIANG YUEDA ELECTRONIC TECHNOLOGY CO LTD
- Filing Date
- 2025-08-28
- Publication Date
- 2026-08-04
AI Technical Summary
Existing grilling equipment and air fryers have the problem of uneven heating of the upper and lower surfaces of food during the heating process. In particular, the long hot air circulation path leads to heat loss, which affects the cooking effect of food.
The design employs a combination of a hot air circulation component and a second heating element. Hot air is directly applied to the upper and lower surfaces of the food through a hot air duct and ventilation area. The second heating element compensates for heat loss and improves heating uniformity. An oil collection tray collects grease to prevent it from affecting heating efficiency.
It achieves uniform heating of the upper and lower surfaces of food, reduces heat loss, improves the cooking effect, and prevents grease from adhering and affecting the taste.
Smart Images
Figure CN224584626U_ABST
Abstract
Description
Technical Field
[0001] This application relates to the technical field of kitchen appliances, and in particular to a cooking device. Background Technology
[0002] Most existing grilling equipment has a heating device on the top of the container. The heating device includes a heating element, a fan blade, and a motor that drives the fan blade to rotate. The heating element generates heat, and the fan blade rotates under the drive of the motor, blowing the heat generated by the heating element into the container to heat the food. However, most of the heat is transferred to the upper surface of the food through convection, which leads to the upper surface of the food being overheated while the lower surface is underheated, resulting in uneven heating of the upper and lower surfaces of the food.
[0003] A patent with publication number CN220192807U discloses an air fryer. The air fryer includes a pot body, a heating element, a fan, and a frying drum assembly. The heating element is located inside the pot body, and the fan is also installed inside the pot body. The frying drum assembly includes a frying drum, a first baking tray, and a baffle. The first baking tray is placed inside the frying drum and below the fan. A first air duct is formed above the first baking tray, and a second air duct is formed below the first baking tray. The baffle is located in the second air duct. Thus, the hot airflow from the first air duct heats the upper surface of the food, while the hot airflow from the second air duct flows from the first baking tray to the food, heating the lower surface of the food, resulting in more even heating of both surfaces. Because the baffle is located in the second air duct, it compresses and releases the hot airflow within the second air duct, effectively reducing the circumferential rotation speed of the hot airflow. This helps the negative pressure generated by the fan to quickly draw the reduced-speed hot airflow up and penetrate the food, achieving a consistent heating effect on both the upper and lower surfaces of the food.
[0004] The aforementioned fan transfers the heat generated by the heating element to the second air duct, reaching the area below the first baking tray to heat the lower surface of the food. The hot air needs to travel from the top to the bottom of the pot to provide heat to the food. The hot air circulation path is relatively long, and there is some heat loss during the transmission process, which causes the temperature of the hot air to drop when it reaches the lower surface of the food. The temperature difference between the upper and lower surfaces of the food results in uneven heating of the food, affecting the cooking effect. Utility Model Content
[0005] In order to improve the uniformity of heating of the upper and lower surfaces of food, this application provides a cooking device.
[0006] This application provides a cooking device that adopts the following technical solution: A cooking device includes an upper shell and a lower shell. A hot air circulation component is disposed inside the upper shell, and an inner liner and a pot assembly disposed inside the inner liner are disposed inside the lower shell. A gap is formed between the inner liner and the pot assembly to form a hot air duct. An oil receiving tray is disposed below the pot assembly, and a first space is formed between the oil receiving tray and the pot assembly that communicates with the hot air duct. A second heating element is disposed within the first space. A ventilation area is disposed at the bottom and in the middle of the pot assembly, connecting the first space with the interior of the pot assembly. The second heating element is disposed around the ventilation area.
[0007] By adopting the above technical solution, when the cooking equipment is working, part of the hot air generated by the hot air circulation enters the pot body assembly, and this part of the hot air can directly heat the upper surface of the food; another part enters the first space through the hot air duct, and drives the heat generated by the second heating element to enter the pot body assembly through the ventilation area, and this part of the hot air can directly heat the lower surface of the food, so that the upper and lower surfaces of the food are heated more evenly. Understandably, the fan blades drive hot air through the hot air duct into the first space, and then through the ventilation area into the pot assembly. This hot air circulation path is relatively long, resulting in relatively large heat loss during transmission. The second heating element compensates for this heat loss, improving the heating effect on the bottom of the food and thus enhancing the heating uniformity of the food's upper and lower surfaces. Furthermore, the heat generated by the second heating element radiates to the bottom of the pot assembly and is conducted through the pot assembly to the lower surface of the food, further improving the heating effect on the lower surface. In addition, the oil produced during cooking drips into the oil collection tray through the ventilation area, which can prevent oil from adhering to the food and affecting its taste while ensuring smooth hot air circulation.
[0008] Optionally, the second heating element is located above the bottom wall of the oil receiving pan.
[0009] By adopting the above technical solution, it is possible to avoid the grease on the oil receiving tray from adhering to the surface of the second heating element, generating a large amount of oil fumes and affecting the heating efficiency of the second heating element. It is also possible to shorten the distance between the second heating element and the pot body assembly, so that the heat generated by the second heating element can be radiated to the bottom of the pot body assembly, thereby improving the heating effect on the lower surface of the food.
[0010] Optionally, the pot assembly includes a pot body and an oil drain plate disposed inside the pot body, with a ventilation area disposed at the bottom of the pot body; or, the pot assembly includes a pot body and an oil receiving base plate disposed below the pot body, with a plurality of oil drain holes forming an oil drain plate on the bottom wall of the pot body, and a ventilation area disposed at the bottom of the oil receiving base plate.
[0011] Optionally, the oil drain pan is provided with an upwardly protruding bulge that covers the ventilation area, forming an air intake channel between the bulge and the ventilation area.
[0012] Optionally, the ventilation area is provided with an upwardly extending flange, and the air intake channel is formed by the convex bulge and the flange together.
[0013] Optionally, the height of the air inlet channel is 3mm-10mm.
[0014] Optionally, an oil storage tank is provided at the bottom of the pot assembly and on the periphery of the ventilation area.
[0015] Optionally, an oil receiving box is provided inside the lower housing, and an oil inlet communicating with the oil receiving box is provided on the oil receiving tray.
[0016] Optionally, the oil collection box can be detachably installed inside the lower housing.
[0017] Optionally, the oil collection box is provided with an outwardly extending handle. Attached Figure Description
[0018] Figure 1 This is a schematic diagram of the structure of the cooking device shown in Embodiment 1 of this application.
[0019] Figure 2 This is a schematic diagram of the heat circulation of the cooking device shown in Embodiment 1 of this application.
[0020] Figure 3 This is another structural schematic diagram of the cooking device shown in Embodiment 1 of this application.
[0021] Figure 4 yes Figure 3 Enlarged view of section A.
[0022] Explanation of reference numerals in the attached drawings: 1. Upper shell; 11. Reflector; 12. Hot air circulation assembly; 121. First heating element; 122. Fan blade; 123. Motor; 2. Lower shell; 21. Inner liner; 22. Pot body assembly; 221. Pot body; 222. Oil drain tray; 2221. Protrusion; 223. Protective plate; 224. Handle; 225. Air inlet; 23. Hot air duct; 24. First space; 25. Second heating element; 26. Oil receiving tray; 261. Support; 262. Clearance opening; 263. Oil inlet hole; 264. Edge; 27. Ventilation area; 271. Flanged edge; 28. Oil storage tank; 29. Air inlet channel; 3. Oil receiving box; 31. Connecting hole; 32. Oil drip hole; 33. Handle. Detailed Implementation
[0023] The present application will be further described below with reference to the accompanying drawings and specific embodiments. It should be noted that the embodiments are merely specific illustrations of the present application, and their purpose is to enable those skilled in the art to better understand the technical solutions of the present application, and should not be regarded as limitations on the present application.
[0024] In the description of this application, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., indicating the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, are only for the convenience of describing this application 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 application.
[0025] This application discloses a cooking device that provides uniform heating, such as... Figure 1 As shown, the device includes a lower housing 2 and an upper housing 1 covering the lower housing 2. The upper housing 1 contains a reflector 11 and a hot air circulation assembly 12. The hot air circulation assembly 12 includes a first heating element 121, a fan blade 122, and a motor 123 that drives the fan blade 122 to rotate. The first heating element 121 and the fan blade 122 are both located inside the reflector 11. The lower housing 2 contains an inner liner 21 and a pot assembly 22 located inside the inner liner 21. A gap exists between the inner liner 21 and the pot assembly 22 to form a hot air duct 23. The interior of the pot assembly 22 is connected to the hot air duct 23. An oil receiving tray 26 is located below the pot assembly 22. The oil receiving tray 26 and the pot assembly 22 form a first space 24 that communicates with the hot air duct 23. A second heating element 25 is located in the first space 24. A ventilation area 27 is located at the bottom and middle of the pot assembly 22, connecting the first space 24 with the interior of the pot assembly 22. The second heating element 25 is arranged around the ventilation area 27.
[0026] It should be noted that the inner pot 21 has openings at both the top and bottom. The inner pot 21, the oil receiving tray 26 and the reflector 11 enclose the cooking space, and the pot body assembly 22 is located within the cooking space.
[0027] When the cooking equipment is working, the first heating element 121 and the second heating element 25 heat up. Driven by the motor 123, the fan blade 122 rotates, causing the heat generated by the first heating element 121 to flow. This results in some hot air entering the pot assembly 22, which directly heats the upper surface of the food. Another portion of the hot air flows into the hot air duct 23, enters the first space 24, and carries the heat generated by the second heating element 25 through the ventilation area 27 into the pot assembly 22. This portion of hot air directly heats the lower surface of the food, ensuring more even heating of both surfaces. Furthermore, the hot air at the bottom of the pot assembly 22 is drawn back to the fan blade 122 by its suction effect, re-entering the hot air circulation process.
[0028] It is understandable that the fan blade 122 drives the hot air to flow through the hot air duct 23, enter the first space 24, and enter the pot body assembly 22 through the ventilation area 27. The hot air circulation path is relatively long, and the heat loss caused by the hot air during the transmission process is relatively large. With the second heating element 25, the heat loss during the transmission process can be compensated, the heating effect of the bottom of the food can be improved, and the heating uniformity of the upper and lower surfaces of the food can be improved. Among them, the heat generated by the second heating element 25 is radiated to the bottom of the pot body assembly 22 and conducted to the lower surface of the food through the pot body assembly 22, which can further improve the heating effect of the lower surface of the food.
[0029] In addition, the oil produced during the cooking process drips into the oil collection tray 26 through the ventilation area 27, which can prevent the oil from adhering to the food and affecting the taste of the food while ensuring smooth hot air circulation.
[0030] In this embodiment, the pot body assembly 22 includes a pot body 221, an oil drain plate 222 disposed within the pot body 221, and a ventilation area 27 disposed at the bottom of the pot body 221. The pot body assembly 221 also includes a protective plate 223 disposed on the front side of the pot body 221, and a handle 224 disposed on the protective plate 223. Both the inner pot 21 and the lower shell 2 are provided with front openings, through which the pot body 221 is inserted into the cooking space, and the protective plate 223 covers and seals the front openings. In other embodiments, the upper shell 1 and the lower shell 2 are hinged together, and the top of the lower shell 2 is provided with a top opening, through which the pot body 221 is inserted into the cooking space.
[0031] The food to be cooked is placed on the oil draining tray 222. The oil produced during the cooking process drips through the oil draining tray 222 to the bottom of the pot body 221, and then drips through the ventilation area 27 into the oil receiving tray 26, preventing the oil from adhering to the food.
[0032] In other embodiments, the pot assembly 22 includes a pot body 221 and an oil-collecting base plate disposed below the pot body 221. The pot body 221 and the oil-collecting base plate 4 can be integrally formed or fixedly connected by bolts or other locking devices. An oil draining tray 222 is provided at the bottom of the pot body 221, that is, a plurality of oil draining holes are provided on the bottom wall of the pot body 221 to form an oil draining tray 222. A ventilation area 27 is provided at the bottom of the oil-collecting base plate. Food to be cooked is placed directly at the bottom of the pot body 221. The oil produced by the food during cooking drips through the oil draining holes onto the oil-collecting base plate 4, and then drips through the ventilation area 27 into the oil-collecting tray 26, preventing oil from adhering to the food.
[0033] Specifically, the front view of the oil receiving plate is U-shaped and has a top opening. The top of the oil receiving plate is provided with a positioning block or positioning groove, and the bottom of the pot body 221 is provided with a corresponding positioning groove or positioning block. This can position the oil receiving plate and the pot body 221 while preventing the grease in the pot body 221 from flowing out through the gap between the pot body 221 and the oil receiving plate 4.
[0034] In addition, the pot body 221 is provided with air inlets 225, which are located on the left, right, and rear sides of the pot body 221. The hot air duct 23 is connected to the interior of the pot body assembly 22 through the air inlets 225, so that the hot air flowing downward along the side wall of the reflector plate 11 enters the hot air duct 23 through the air inlets 225. Specifically, the air inlets 225 are arranged in x rows and y columns, where x≥1, y≥1, and the specific values of x and y are set according to the height, length, and width of the pot body 221. Furthermore, when the pot body 221 is placed in the cooking space through the top opening of the lower shell 2, air inlets 225 are provided on all four side walls of the pot body 221.
[0035] The height of the air inlet 225 is less than or equal to half the height of the pot body 221 assembly 22, meaning the air inlet 225 is located at the top of the pot body 221 assembly 22. This ensures that some hot air travels directly along the side wall of the reflector 11 to the air inlet 225, while some hot air travels along the side wall of the reflector 11 into the interior of the pot body 221 assembly 22, forming both internal and external circulation within the pot body 221 assembly 22. The shorter path for hot air to reach the air inlet 225 effectively reduces heat loss. If the height of the air inlet 225 is greater than half the height of the pot body 221 assembly 22, the hot air reaching the lower part of the pot body 221 assembly 22 will flow upwards under the suction effect of the fan blades 122, resulting in only a small amount or no hot air entering the hot air duct 23, thus failing to achieve external circulation of the pot body 221 assembly 22.
[0036] The opening area of the air inlet 225 is 4%-10% of the opening area of the top of the pot body assembly 22. By rationally planning the opening area of the air inlet 225, it is possible to ensure that the heat inside the pot body assembly 221 is sufficient to heat the surface of the food, while also ensuring that some hot air can enter the hot air duct 23 through the air inlet 225. When the opening area of the air inlet 225 is less than 4% of the opening area of the top of the pot body assembly 221, the opening area is too small, and it is impossible to ensure that some hot air can enter the hot air duct 23. When the opening area of the air inlet 225 is greater than 10% of the opening area of the top of the pot body assembly 221, the opening area is too large, and most of the hot air will enter the hot air duct 23, resulting in less heat inside the pot body assembly 221 and insufficient heating of the surface of the food.
[0037] In other embodiments, a gap is formed between the top of the pot body 221 and the inner liner 21 to form an air inlet 225, and the bottom of the side wall of the reflector 11 corresponds to the periphery of the pot body 221 so that a portion of the hot air flowing along the side wall of the reflector 11 enters the interior of the pot body 221 and a portion enters the hot air duct 23 through the air inlet 225.
[0038] Specifically, the ventilation zone 27 is located in the middle of the pot body 221. After hot air enters the pot body 221 through the ventilation zone 27, the hot air spreads outwards from the ventilation zone 27 to heat the lower surface of the food. The hot air then passes through the food from bottom to top and is drawn back to the fan blade 122, which can improve the uniformity of heating of the lower surface of the food. The second heating element 25 is located outside the ventilation zone 27 so that the hot air flows through the second heating element 25. The hot air after secondary heating enters the pot body 221 assembly 22 through the ventilation zone 27, so that the pot body 221 assembly 22 heats the lower surface of the food.
[0039] In this embodiment, one second heating element 25 is provided, arranged in a ring or arc shape, and the second heating element 25 is located on the periphery of the ventilation area 27 to ensure the probability of hot air flowing through the second heating element 25. In other embodiments, at least two second heating elements 25 are provided, and the at least two second heating elements 25 are evenly distributed along the periphery of the ventilation area 27.
[0040] Furthermore, the second heating element 25 is located above the bottom wall of the oil receiving tray 26. This not only prevents grease from the oil receiving tray 26 from adhering to the surface of the second heating element 25, thus avoiding the generation of excessive oil fumes and affecting the heating efficiency of the second heating element 25, but also shortens the distance between the second heating element 25 and the pot body assembly 22, facilitating the radiation of heat generated by the second heating element 25 to the bottom of the pot body assembly 22 and improving the heating effect on the lower surface of the food. The bottom wall of the oil receiving tray 26 is provided with an upwardly protruding support member 261 to support and fix the second heating element 25, ensuring the connection stability of the second heating element 25.
[0041] It should be noted that the side wall of the oil receiving pan 26 is provided with a clearance opening 262 for the terminals of the second heating element 25 to pass through, which ensures the power supply function of the second heating element 25 while preventing grease on the oil receiving pan 26 from overflowing through the clearance opening 262.
[0042] In addition, an oil storage tank 28 is recessed at the bottom of the pot body 221, located around the ventilation area 27. This oil storage tank 28 is the lowest point of the pot body 221. During cooking, grease drips through the oil drain plate 222 to the bottom of the pot body 221 and is preferentially stored in the oil storage tank 28. As the grease in the oil storage tank 28 gradually increases until it overflows the ventilation area 27, the grease drips through the ventilation area 27 into the oil collection tray 26, effectively reducing the possibility of grease dripping into the oil collection tray 26 and helping to reduce cleaning difficulty.
[0043] The ventilation area 27 has an upwardly extending flange 271 at its edge. The flange 271 is inclined inward from bottom to top, meaning that the upper port diameter of the ventilation area 27 is smaller than the lower port diameter. This not only increases the height of the ventilation area 27 and further prevents grease from the bottom of the pot 221 from flowing out of the ventilation area 27, but also guides the grease dripping from the oil drain pan 222 to flow into the oil storage tank 28.
[0044] To further prevent grease from dripping directly from the ventilation area 27 into the oil collection tray 26, the oil drain tray 222 is provided with a protrusion 2221 covering the ventilation area 27. The protrusion 2221 is convex upwards, and its diameter is larger than the opening of the ventilation area 27. The projection of the protrusion 2221 on the horizontal plane completely covers the ventilation area 27. This prevents grease on the oil drain tray 222 from dripping directly downwards into the oil collection tray 26, further reducing the difficulty of cleaning the oil collection tray 26. At the same time, it can prevent food from accumulating in the center of the oil drain tray 222, which helps to evenly place the food on the oil drain tray 222 and improve the uniformity of food heating.
[0045] The raised bulge 2221 and the flange 271 form an air intake channel 29. This ensures that hot air from the bottom of the pot body 221 enters the pot body 221 through the ventilation area 27 and the air intake channel 29 to heat the lower surface of the food. It also prevents grease on the oil dripping tray 222 from dripping directly into the oil collection tray 26, further reducing the difficulty of cleaning the oil collection tray 26. It should be noted that the air intake channel 29 is 3mm-10mm wide, meaning the distance between the flange 271 and the raised bulge 2221 is 3mm-10mm. This ensures that the airflow is not affected while minimizing the space occupied inside the pot body 221. When the air inlet channel 29 is less than 3mm, the amount of hot air entering the pot body 221 through the air inlet channel 29 is reduced, which reduces the heating effect and heating efficiency of the lower surface of the food. When the air inlet channel 29 is greater than 10mm, the air inlet channel 29 is too large, resulting in a large gap between the flange 271 and the protrusion 2221, which will occupy too much internal space of the pot body 221 and affect the actual volume of the food.
[0046] In this embodiment, the opening area of the ventilation area 27 is 5%-20% of the bottom area of the pot body 221. When the opening area of the ventilation area 27 is less than 5% of the bottom area of the pot body 221, less heat enters the pot body 221 through the ventilation area 27, resulting in poor heating effect on the lower surface of the food. When the opening area of the ventilation area 27 is greater than 20% of the bottom area of the pot body 221, the protrusion 2221 on the oil drain plate 222 is too large, resulting in a small opening area of the oil drain plate 222, which will affect the passage of hot air and result in poor heating effect on the lower surface of the food.
[0047] In addition, a detachable oil collection box 3 is installed inside the lower shell 2. The oil collection tray 26 is provided with an oil inlet hole 263 that communicates with the oil collection box 3. When the grease in the oil storage tank 28 gradually increases until the grease overflows the height of the flange 271, the grease drips into the oil collection tray 26 through the ventilation area 27 and flows into the oil collection box 3 through the oil inlet hole 263. After cooking, the oil collection box 3 can be removed for cleaning. Specifically, an installation groove is provided on the front side of the lower shell 2. The oil collection box 3 is inserted into the installation groove. A handle 33 extends from the front side of the oil collection box 3. The handle 33 is provided with raised texture. The oil collection box 3 can be pulled out from the installation groove by using the handle 33.
[0048] It should be noted that the oil inlet 263 of the oil receiving tray 26 is provided with a downwardly extending rim 264, and the lower housing 2 is provided with a connecting hole 31 for the rim 264 to extend into. The top wall of the mounting groove is provided with an oil drip hole 32 corresponding to the connecting hole 31. The oil drip hole 32 is funnel-shaped, which further facilitates the smooth entry of grease in the oil receiving tray 26 into the oil receiving box 3.
[0049] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.
Claims
1. A cooking apparatus comprising an upper housing and a lower housing, a hot air circulation assembly is arranged in the upper housing, a liner and a pot assembly arranged in the liner are arranged in the lower housing, characterized in that: The inner liner and the pot body assembly have a gap to form a hot air duct. An oil receiving tray is provided below the pot body assembly. The oil receiving tray and the pot body assembly form a first space that communicates with the hot air duct. A second heating element is provided in the first space. A ventilation area is provided at the bottom and in the middle of the pot body assembly to connect the first space with the interior of the pot body assembly. The second heating element is arranged around the ventilation area.
2. A cooking apparatus as claimed in claim 1, characterised in that: The second heating element is located above the bottom wall of the oil receiving pan.
3. The cooking apparatus of claim 1, wherein: The pot assembly includes a pot body and an oil drain plate disposed inside the pot body, with a ventilation area disposed at the bottom of the pot body. Alternatively, the pot assembly includes a pot body and an oil-receiving base plate disposed below the pot body. The bottom wall of the pot body is provided with several oil-draining holes to form an oil-draining plate, and the ventilation area is disposed at the bottom of the oil-receiving base plate.
4. A cooking apparatus as claimed in claim 3, wherein: The oil drain pan is provided with an upward-protruding bulge that covers the ventilation area, forming an air intake channel between the bulge and the ventilation area.
5. A cooking apparatus as claimed in claim 4, wherein: The ventilation area is surrounded by an upwardly extending flange, and the air intake channel is formed by the convex bulge and the flange together.
6. A cooking apparatus as claimed in claim 5, wherein: The height of the air inlet channel is 3mm-10mm.
7. A cooking apparatus as claimed in claim 3 or 5, wherein: An oil storage tank is provided at the bottom of the pot assembly and on the periphery of the ventilation area.
8. The cooking apparatus according to claim 1 or 5, wherein: An oil receiving box is provided inside the lower housing, and an oil inlet communicating with the oil receiving box is provided on the oil receiving tray.
9. A cooking apparatus as claimed in claim 8, characterised in that: The oil receiving box is detachably installed inside the lower housing.
10. A cooking apparatus as claimed in claim 9, wherein: The oil collection box is equipped with an outwardly extending handle.