Cooking apparatus

Abstract

The utility model belongs to the technical field of cooking electric appliances, specifically provides a kind of cooking equipment. Current cooking equipment cannot effectively cool multiple heating components. Therefore, the utility model provides a kind of cooking equipment, it includes box, fan and shunt. Among them, box is defined with first air duct and second air duct communicated with first air duct, and bifurcation is formed at the position where first air duct and second air duct communicate;Fan is used to promote the air outside the box to flow into first air duct and second air duct;Shunt is arranged at bifurcation, and shunt has windward surface facing the upstream direction of airflow, to shunt the airflow blown by fan to first air duct and second air duct, so that airflow is guided to different positions by first air duct and second air duct to cool cooking equipment. The utility model solves the above technical problem.

Description

Technical Field

[0001] This utility model belongs to the field of cooking appliance technology, and specifically provides a cooking device. Background Technology

[0002] In the field of modern kitchen appliances, cooking equipment (such as electric ovens, air fryers, and integrated cooktops) is rapidly developing towards multi-functionality and high power. These devices integrate multiple key heat-generating components, including heating elements, drive motors, control circuit boards, and temperature sensors. These components continuously release heat during operation. If this heat cannot be dissipated in time, it will not only cause abnormally high internal temperatures, leading to decreased heating efficiency and temperature control inaccuracies, but also accelerate the aging of electronic components, shortening the overall lifespan of the equipment. In severe cases, it may even cause safety hazards such as circuit overload and short circuits. Therefore, an efficient heat dissipation system has become a core component for ensuring the stable operation of cooking equipment.

[0003] Current cooking equipment typically employs a single fan paired with a single air duct design for its cooling system. While this design can achieve basic cooling in localized areas, it has significant technical limitations when dealing with multiple dispersed heat-generating components within the equipment. Providing a separate fan and air duct for each heat-generating component would substantially increase manufacturing costs, internal installation space, and operating energy consumption. Furthermore, the simultaneous operation of multiple fans would generate cumulative noise, negatively impacting the user experience. Utility Model Content

[0004] One objective of this invention is to solve the heat dissipation problem of multiple heating components in existing cooking equipment.

[0005] To achieve the above objectives, this utility model provides a cooking device, comprising:

[0006] The enclosure defines a first air duct and a second air duct connected to the first air duct, and a fork is formed at the position where the first air duct and the second air duct connect;

[0007] A fan is used to force air from outside the housing to flow into the first air duct and the second air duct;

[0008] A diverter is disposed at the bifurcation point. The diverter has a windproof surface facing the upstream direction of the airflow to divert the airflow blown by the fan to the first air duct and the second air duct, thereby guiding the airflow to different positions through the first air duct and the second air duct to dissipate heat from the cooking device.

[0009] Optionally, the first air duct includes an upstream air duct located upstream of the windbreak surface and a downstream air duct located downstream of the windbreak surface, so as to intercept part of the airflow flowing from the upstream air duct to the downstream air duct through the windbreak surface, and the second air duct is connected to the downstream air duct to receive the airflow intercepted by the windbreak surface.

[0010] Optionally, the peripheral wall of the second air duct is in contact with the windproof surface.

[0011] Optionally, the ratio of the effective windproof area of ​​the windbreak surface to the cross-sectional area of ​​the upstream air duct is selected from any value between 0.1 and 0.7.

[0012] Optionally, the extension direction of the portion of the second air duct near the upstream air duct is parallel to the windbreak surface.

[0013] Optionally, the first air duct extends in the lateral direction of the cooking device, and the second air duct extends from the fork inlet toward the rear of the cooking device.

[0014] Optionally, the fan is located upstream of the bifurcation, and the direction of the fan's outlet is the same as the extension direction of the first air duct.

[0015] Optionally, the first air duct has a curved section on the side of the cooking device away from the fan to direct airflow to the front of the cooking device.

[0016] Optionally, the cooking device further includes an inner pot, a hot air assembly for supplying hot air to the inner pot, and an image acquisition device for monitoring the state of food in the inner pot. The hot air assembly is disposed on the rear side of the inner pot, and the second air duct leads to the hot air assembly for heat dissipation. The image acquisition device is disposed on the front side of the inner pot, and the first air duct leads to the image acquisition device for heat dissipation.

[0017] Optionally, the fan is a centrifugal fan, and the bottom of the housing has an air inlet so that the centrifugal fan can obtain outside air through the air inlet.

[0018] Optionally, at least a portion of the first air duct and at least a portion of the second air duct are disposed at the bottom of the cooking device.

[0019] Based on the foregoing description, those skilled in the art will understand that in the aforementioned technical solution of this utility model, by setting a diverter at the bifurcation point where the first air duct and the second air duct connect, the airflow blown out by the fan is diverted to the first air duct and the second air duct, thereby guiding the airflow to different positions through the first air duct and the second air duct to dissipate heat from the cooking equipment.

[0020] Furthermore, other beneficial effects of this utility model will be described in detail below with reference to the accompanying drawings, so that those skilled in the art can more clearly understand the improved purpose, features and advantages of this utility model. Attached Figure Description

[0021] To more clearly illustrate the technical solution of this utility model, some embodiments of this utility model will be described below with reference to the accompanying drawings. Those skilled in the art should understand that the same reference numerals may indicate the same or similar components or parts in different drawings; the drawings of this utility model are not necessarily drawn to scale. In the drawings:

[0022] Figure 1 These are isometric views of cooking equipment according to some embodiments of this utility model;

[0023] Figure 2 It is along Figure 1 A cross-sectional view of the cooking equipment in the middle;

[0024] Figure 3 Yes, yes Figure 2 Schematic diagram of the first air duct in the middle;

[0025] Figure 4 yes Figure 1 An axonometric view of the cooking equipment from another perspective, with some parts hidden;

[0026] Figure 5 yes Figure 1 Side sectional view of the cooking equipment;

[0027] Figure 6 yes Figure 5 Enlarged view of part A in the middle;

[0028] Figure 7 This is a cross-sectional view of the door body in some other embodiments of this utility model;

[0029] Figure 8 Yes, yes Figure 7 Enlarged view of part B in the middle.

[0030] Explanation of reference numerals in the attached figures:

[0031] 001. Cooking equipment;

[0032] 100. Housing; 110. First air duct; 111. Upstream air duct; 112. Downstream air duct; 113. Bend section; 120. Second air duct; 130. Fork inlet; 140. Air inlet;

[0033] 200. Fan;

[0034] 300. Diverter component; 310. Windshield surface;

[0035] 400. Inner liner; 410. Heating space; 420. First ventilation hole;

[0036] 500. Hot air assembly;

[0037] 600. Image acquisition device;

[0038] 700. Door body; 710. Transparent panel; 720. Receiving cavity; 730. Second ventilation hole; 740. Air filter component; 750. Air gathering channel; 760. Fixing part;

[0039] 800. Heat dissipation components. Detailed Implementation

[0040] Those skilled in the art should understand that the embodiments described below are merely some embodiments of the present invention, and not all embodiments of the present invention. These embodiments are intended to explain the technical principles of the present invention and are not intended to limit the scope of protection of the present invention. Based on the embodiments provided by the present invention, all other embodiments obtained by those skilled in the art without creative effort should still fall within the scope of protection of the present invention.

[0041] It should be noted that in the description of this utility model, terms such as "center," "upper," "lower," "top," "bottom," "left," "right," "vertical," "horizontal," "inner," and "outer," which indicate direction or positional relationships, are based on the direction or positional relationships shown in the accompanying drawings. These are used merely for ease of description and do not indicate or imply that the device or element 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. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0042] Furthermore, it should be noted that, in the description of this utility model, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "joining" should be interpreted broadly. For example, they can refer to fixed connections, detachable connections, or integral connections; they can refer to mechanical connections or electrical connections; they can refer to direct connections or indirect connections 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 according to the specific circumstances. For example, unless otherwise specified, the terms "installation," "connection," "joining," and "fixing" can specifically refer to any feasible connection form such as bolt connection, screw connection, welding, insertion, riveting, fusion welding, or snap-fit.

[0043] like Figures 1 to 2As shown, in some embodiments of this utility model, the cooking device 001 includes a housing 100, a fan 200, and a diverter 300. The housing 100 defines a first air duct 110 and a second air duct 120 communicating with the first air duct 110, and a fork 130 is formed at the junction of the first air duct 110 and the second air duct 120. The second air duct 120 extends from the fork 130 towards the rear of the cooking device 001. The fan 200 is used to draw air from outside the housing 100 into the first air duct 110 and the second air duct 120. The diverter 300 is disposed at the fork 130 and has a wind-blocking surface 310 facing upstream of the airflow, diverting the airflow blown by the fan 200 to the first air duct 110 and the second air duct 120, thereby guiding the airflow to different locations through the first air duct 110 and the second air duct 120 to dissipate heat from the cooking device 001.

[0044] Additionally, the black arrows in the attached diagram represent airflow paths.

[0045] The housing 100 forms an airflow channel with the first air duct 110, the second air duct 120, and the bifurcation port 130. This channel, together with the fan 200, draws in external air and then actively distributes the airflow to the two air ducts through the windproof surface 310 of the diverter 300, ultimately achieving the effect of single-fan drive and multi-position heat dissipation. There is no need to set up multiple fans, which can effectively reduce equipment costs, simplify the internal structure, and save installation space.

[0046] In some embodiments of this utility model, the diverter 300 is a rectangular plate and is fixed to the inner wall of the bifurcation 130 by screws. The windproof surface 310 is a plane with a thickness of 2mm.

[0047] like Figure 3 As shown, in some embodiments of this utility model, the first air duct 110 includes an upstream air duct 111 located upstream of the windbreak surface 310 and a downstream air duct 112 located downstream of the windbreak surface 310, so as to intercept part of the airflow flowing from the upstream air duct 111 to the downstream air duct 112 through the windbreak surface 310. The second air duct 120 is connected to the downstream air duct 112 to receive the airflow intercepted by the windbreak surface 310. The upstream air duct 111 receives the initial airflow of the fan 200, the windbreak surface 310 can accurately intercept part of the airflow and guide it into the second air duct 120, and the downstream air duct 112 retains the remaining airflow, realizing the on-demand diversion, avoiding the problem of excessive heat dissipation in some areas and insufficient heat dissipation in some areas caused by the concentrated airflow in a single air duct, ensuring that the airflow distribution of the two air ducts is controllable and improving the uniformity of heat dissipation.

[0048] Continue reading Figure 3 In some embodiments of this utility model, the peripheral wall of the second air duct 120 is connected to the windproof surface 310, so that the diverted airflow enters the second air duct 120 to the maximum extent, thereby improving the diversion efficiency.

[0049] In some embodiments of this utility model, the ratio of the effective wind-blocking area of ​​the windbreak surface 310 to the upstream air duct 111 can be selected from any value between 0.1 and 0.7, which can balance the airflow between the two air ducts and adapt to components with different heat dissipation requirements. For example, the ratio of the effective wind-blocking area of ​​the windbreak surface 310 to the cross-sectional area of ​​the upstream air duct 111 can be any feasible value such as 0.1, 0.2, 0.3, 0.4, 0.6, or 0.7. The effective wind-blocking area refers to the vertical projected area of ​​the windbreak surface in the upstream direction of the airflow.

[0050] Furthermore, the ratio of the effective wind-blocking area of ​​the windbreak surface 310 to the cross-sectional area of ​​the upstream air duct 111 can be selected from any value between 0.35 and 0.65. For example, the ratio of the effective wind-blocking area of ​​the windbreak surface 310 to the cross-sectional area of ​​the upstream air duct 111 can be any feasible value such as 0.35, 0.45, 0.55, or 0.65.

[0051] Continue reading Figure 3 In some embodiments of this utility model, the extension direction of the portion of the second air duct 120 near the upstream air duct 111 is parallel to the windbreak surface 310, which improves the airflow speed and smoothness, and reduces wind resistance and noise.

[0052] like Figure 2 As shown, in some embodiments of this utility model, the first air duct 110 extends in the lateral direction of the cooking device 001. The laterally extending first air duct 110 is adapted to the image acquisition device 600 on the front side of the cooking device 001, and the rearward extending second air duct 120 is matched with the hot air assembly 500 on the rear side of the inner pot 400.

[0053] Continue reading Figure 2 In some embodiments of this utility model, the fan 200 is located upstream of the bifurcation 130, and the direction of the air outlet of the fan 200 is the same as the extension direction of the first air duct 110.

[0054] Continue reading Figure 2 and Figure 3 In some embodiments of this utility model, the first air duct 110 is provided with a curved section 113 on the side of the cooking device 001 away from the fan 200, so as to guide the airflow to the front side of the cooking device 001.

[0055] like Figures 4 to 6As shown, in some embodiments of this utility model, the cooking device 001 further includes an inner pot 400, a hot air assembly 500 for providing hot air to the inner pot 400, and an image acquisition device 600 for monitoring the state of food in the inner pot 400. The hot air assembly 500 is disposed on the rear side of the inner pot 400, and a second air duct 120 leads to the hot air assembly 500 for heat dissipation. The image acquisition device 600 is disposed on the front side of the inner pot 400, and a first air duct 110 leads to the image acquisition device 600 for heat dissipation.

[0056] Those skilled in the art will understand that the hot air assembly 500 typically includes a heating element and a fan, which generates a large amount of heat during operation and requires heat dissipation to maintain stable operation; at the same time, the electronic components of the image acquisition device 600 are sensitive to high temperatures, and high-temperature environments can easily damage the components, so they also require heat dissipation. This embodiment uses dual air ducts to dissipate heat for both, ensuring that both the hot air assembly 500 and the image acquisition device 600 are kept at their normal operating ambient temperature, thereby guaranteeing their normal operation.

[0057] like Figure 2 As shown, in some embodiments of this utility model, the fan 200 is a centrifugal fan, and the bottom of the housing 100 has an air inlet 140 so that the centrifugal fan can draw in external air through the air inlet 140. The centrifugal fan has strong suction and can efficiently draw in external cold air from the bottom of the housing; since the bottom is a low-interference area of ​​the equipment, it is not easily blocked by the opening and closing of the door 700 or user operation, thus effectively improving the air intake efficiency. At the same time, the bottom air intake method does not damage the front appearance of the equipment, and the cold air can directly enter the bottom air duct, reducing the airflow being heated by the high temperature inside the equipment during the transportation process, thereby ensuring the heat dissipation effect.

[0058] Continue reading Figure 2 In some embodiments of this utility model, at least a portion of the first air duct 110 and at least a portion of the second air duct 120 are disposed at the bottom of the cooking device 001, utilizing the unused space at the bottom of the device to arrange the air ducts, avoiding the occupation of side, front or top space, and improving the utilization rate of the internal space of the device.

[0059] like Figures 5 to 6As shown, in some embodiments of this utility model, the cooking device 001 includes a housing 100, a door 700, an image acquisition device 600, and a heat dissipation assembly 800. The housing 100 includes an inner liner 400, which defines a heating space 410. The door 700 is pivotally connected to the housing 100 to open and close the heating space 410, and a transparent plate 710 is provided on the side of the door 700 facing the heating space 410. The image acquisition device 600 is disposed inside the door 700 to acquire image information in the heating space 410 through the transparent plate 710. The heat dissipation assembly 800 is used to cool the image acquisition device 600 to prevent it from overheating due to the heat within the heating space 410.

[0060] Continue reading Figures 5 to 6 In some embodiments of this utility model, the heat dissipation component 800 is configured to deliver air from outside the cooking device 001 to the heating space 410 and to make the blown air flow in the extension direction of the transparent plate 710 to form an air curtain, thereby isolating the heat transmitted from the heating space 410 to the image acquisition device 600.

[0061] Those skilled in the art will understand that the air curtain can physically isolate the heated space 410 from heat radiation and heat conduction, for example, blocking the transmission of heat of 100-250°C from the inner liner 400 to the image acquisition device 600 inside the door 700; at the same time, the airflow can cool the transparent plate 710, preventing the high temperature of the transparent plate 710 from being conducted to the door 700. In addition, the air curtain can also remove moisture and fumes from the surface of the transparent plate 710, ensuring the clarity of image acquisition.

[0062] Continue reading Figure 6 In some embodiments of this utility model, the image acquisition device 600 is positioned near the edge of the door 700; the edge of the door 700 is a low-temperature region, far from the high-temperature region at the center of the inner liner 400, which can reduce the temperature of the environment in which the image acquisition device 600 is located. Simultaneously, a first ventilation hole 420 is provided on the side wall of the inner liner 400 closest to the image acquisition device 600, through which the heat dissipation assembly 800 can supply air to the heating space 410.

[0063] In some embodiments of this invention, the area of ​​the transparent plate 710 aligned with the image acquisition device 600 is raised towards the heating space 410. This raised structure increases the speed of airflow along the surface of the transparent plate 710 (Bernoulli effect), enhancing heat dissipation and carrying away heat from the transparent plate 710 more quickly. Simultaneously, the accelerated airflow further suppresses fog formation, ensuring the clarity of the acquired image. The raised structure does not affect the observation function of the transparent plate 710, balancing practicality and heat dissipation.

[0064] like Figures 7 to 8As shown, in some embodiments of this utility model, the door 700 further defines a receiving cavity 720, in which the image acquisition device 600 is disposed. A second ventilation hole 730 communicating with the receiving cavity 720 is provided on the side of the door 700 facing the heating space 410, allowing the heat dissipation assembly 800 to deliver airflow into the receiving cavity 720 through the second ventilation hole 730. The second ventilation hole 730 directly delivers cold air to the receiving cavity 720, achieving cooling of the image acquisition device 600 (e.g., cooling the circuit board or sensor), preventing heat accumulation in the receiving cavity 720 and thus avoiding overheating of components and extending its service life.

[0065] In some embodiments of this utility model, an air filter component 740 is provided at the second ventilation hole 730. This filter removes dust and impurities from the outside air, preventing dust from entering the receiving cavity 720 and contaminating the lens or circuit board of the image acquisition device 600 (e.g., dust covering the lens causes image blurring, or dust adhering to the circuit board causes short circuits), thereby improving image acquisition stability and component reliability.

[0066] like Figure 8 As shown, the receiving cavity 720 is also equipped with an air-gathering channel 750, which is tapered in shape. One end of the air-gathering channel 750 is connected to the second ventilation hole 730, and the other end faces the image acquisition device 600. The closer to the image acquisition device 600, the smaller the diameter of the air-gathering channel 750 becomes. The tapered structure can gather airflow and concentrate the dispersed cold air to the image acquisition device 600, thereby improving heat dissipation efficiency.

[0067] Continue reading Figure 8 The door body 700 is provided with an annular fixing part 760. The head of the image acquisition device 600 for acquiring images is embedded in the fixing part 760. The annular fixing part 760 can fix the position of the image acquisition device 600 to prevent the door body 700 from shaking when it flips, which would cause the image acquisition to shift.

[0068] In some embodiments of this utility model, the transparent plate 710 is transparent and heat-insulating glass.

[0069] like Figures 1 to 8 As shown, in some embodiments of this utility model, the door 700 is hinged to the housing 100 at its bottom, so that the heating space 410 can be opened and closed by flipping the door 700 up and down. The image acquisition device 600 is disposed on the upper part of the door 700, and the heat dissipation assembly 800 is disposed in the housing 100.

[0070] In summary, the working principle of cooking equipment 001 is based on efficient heat dissipation. It focuses on the cooling needs of two core components: the hot air assembly 500 (rear side of the inner liner 400) and the image acquisition device 600 (front side of the door 700). Combined with the air duct design and airflow distribution, a complete operating system is formed.

[0071] The working process of cooking equipment 001 is as follows:

[0072] After the equipment is started, the centrifugal fan at the bottom air inlet 140 works first, drawing in air from outside the cooking equipment 001. The cold air is transported along the air duct at the bottom of the housing 100 to the upstream air duct 111 at the branch point 130. At this time, the diverter 300 at the branch point 130 plays a role, and its baffle surface 310 (the ratio of the effective baffle area to the cross-sectional area of ​​the upstream air duct 111 is 0.1-0.7) intercepts part of the airflow. Because the perimeter of the second air duct 120 is connected to the baffle surface 310 and the section near the upstream air duct 111 is parallel to the baffle surface 310, the intercepted airflow can enter the second air duct 120 without obstruction and be accurately transported along the rear extension direction to the hot air assembly 500 at the rear of the inner liner 400, quickly removing the heat generated by the hot air assembly 500 during operation and preventing it from overheating and affecting the heating efficiency.

[0073] Then, the remaining uninterrupted airflow continues to flow along the first air duct 110. Since the first air duct 110 extends laterally and has a curved section 113 on the side away from the fan 200, the airflow can be directed to the front of the cooking equipment 001 after being turned by the curved section 113. At the same time, the first air duct 110 is linked with the heat dissipation component 800. A portion of the airflow enters the heating space 410 through the first ventilation hole 420 on the side wall of the inner liner 400, forming an air curtain along the extension direction of the transparent plate 710, which isolates the heat radiation and heat conduction of the heating space 410. Furthermore, the raised structure of the area where the transparent plate 710 and the image acquisition device 600 are aligned accelerates the air curtain flow rate by means of Bernoulli's principle, further enhancing the heat dissipation and anti-fogging and oil fume effects of the transparent plate 710.

[0074] In another embodiment, airflow enters the receiving cavity 720 through the second ventilation hole 730 of the door 700, and after being converged by the tapered funnel-shaped air-gathering channel 750, it is directed towards the core components (lens, circuit board) of the built-in image acquisition device 600 to achieve cooling of the device. The air filter component 740 of the second ventilation hole 730 prevents dust from entering, and the annular fixing part 760 fixes the position of the image acquisition device 600 to prevent it from shaking when the door 700 is flipped up and down. In addition, the transparent heat-insulating glass and the air curtain form double heat insulation, further reducing the ambient temperature of the image acquisition device 600 and ensuring its stable acquisition of image information within the heated space 410.

[0075] The entire process uses a single fan to drive dual air ducts, achieving targeted heat dissipation for high-temperature components in different locations, while also taking into account the compact design of the equipment and the operational reliability of the core components.

[0076] The technical solution of this utility model has been described in conjunction with several embodiments above. However, it will be readily understood by those skilled in the art that the protection scope of this utility model is not limited to these specific embodiments. Without departing from the technical principles of this utility model, those skilled in the art can disassemble and combine the technical solutions in the above embodiments, and can also make equivalent changes or substitutions to the relevant technical features. Any changes, equivalent substitutions, improvements, etc., made within the technical concept and / or technical principles of this utility model will fall within the protection scope of this utility model.

Claims

1. A cooking device, characterized in that, include: The housing defines a first air duct and a second air duct communicating with the first air duct, and a fork is formed at the position where the first air duct and the second air duct communicate, the second air duct extending from the fork towards the rear of the cooking device; A fan is used to force air from outside the housing to flow into the first air duct and the second air duct; A diverter is disposed at the bifurcation point. The diverter has a windproof surface facing the upstream direction of the airflow to divert the airflow blown by the fan to the first air duct and the second air duct, thereby guiding the airflow to different positions through the first air duct and the second air duct to dissipate heat from the cooking device.

2. The cooking apparatus according to claim 1, characterized in that, The first air duct includes an upstream air duct located upstream of the windbreak surface and a downstream air duct located downstream of the windbreak surface, so as to intercept part of the airflow flowing from the upstream air duct to the downstream air duct through the windbreak surface. The second air duct is connected to the downstream air duct to receive the airflow intercepted by the windbreak surface.

3. The cooking apparatus according to claim 1, characterized in that, The peripheral wall of the second air duct is in contact with the windproof surface.

4. The cooking apparatus according to claim 2, characterized in that, The ratio of the effective windproof area of ​​the windbreak surface to the cross-sectional area of ​​the upstream air duct is selected from any value between 0.1 and 0.

7.

5. The cooking apparatus according to claim 2, characterized in that, The second air duct extends in a direction parallel to the windbreak surface at the portion near the upstream air duct.

6. The cooking apparatus according to claim 1, characterized in that, The first air duct extends along the lateral direction of the cooking device.

7. The cooking apparatus according to claim 6, characterized in that, The fan is located upstream of the bifurcation, and the direction of the fan outlet is the same as the extension direction of the first air duct.

8. The cooking apparatus according to claim 7, characterized in that, The first air duct has a curved section on the side of the cooking device away from the fan to direct airflow to the front of the cooking device.

9. The cooking apparatus according to claim 8, characterized in that, The cooking device further includes an inner pot, a hot air assembly for supplying hot air to the inner pot, and an image acquisition device for monitoring the state of food in the inner pot. The hot air assembly is located at the rear of the inner pot, and a second air duct leads to the hot air assembly for heat dissipation. The image acquisition device is located at the front of the inner pot, and a first air duct leads to the image acquisition device for heat dissipation.

10. The cooking apparatus according to claim 1, characterized in that, The fan is a centrifugal fan, and the bottom of the housing has an air inlet so that the centrifugal fan can draw in outside air through the air inlet; and / or At least a portion of the first air duct and at least a portion of the second air duct are disposed at the bottom of the cooking device.

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