Cooking apparatus

Abstract

The utility model discloses a kind of cooking equipment, comprising: shell assembly, heating assembly and humidifying assembly, shell assembly includes cooking cavity and the mixed cavity of intercommunication cooking cavity;Heating assembly is used to generate hot airflow, and heating assembly intercommunication mixed cavity to transport hot airflow to mixed cavity;Humidifying assembly is used to generate moisture flow, and humidifying assembly intercommunication mixed cavity to transport moisture flow to mixed cavity, wherein, cooking equipment includes mixed structure, airflow in mixed cavity is after passing through mixed structure and is introduced into cooking cavity, and mixed structure includes porous medium.The cooking equipment according to the utility model embodiment, set up humidifying assembly control the humidity of the hot airflow of cooking cavity, can realize wet baking.

Description

Technical Field

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

[0002] In related technologies, gas ovens typically use gas to heat air, which is then channeled into the cooking cavity to bake the food. During this process, the food loses a significant amount of moisture, affecting its texture and taste. Utility Model Content

[0003] Therefore, one objective of this invention is to provide a cooking device that incorporates a humidification component to control the humidity of the hot airflow in the cooking chamber, thereby enabling wet baking.

[0004] A cooking device according to an embodiment of the present invention includes: a housing assembly, a heating assembly, and a humidifying assembly. The housing assembly includes a cooking chamber and a mixing chamber communicating with the cooking chamber. The heating assembly is used to generate a hot airflow and communicates with the mixing chamber to deliver the hot airflow to the mixing chamber. The humidifying assembly is used to generate a humidified airflow and communicates with the mixing chamber to deliver the humidified airflow to the mixing chamber. The cooking device includes a mixing structure, and the airflow in the mixing chamber enters the cooking chamber after passing through the mixing structure. The mixing structure includes a porous medium.

[0005] According to the cooking device of this utility model embodiment, a humidification component is provided to control the humidity of the hot airflow in the cooking cavity, which can achieve wet baking.

[0006] In addition, the cooking device according to the above embodiments of the present invention may also have the following additional technical features: In some embodiments, the mixing structure is located at the outlet of the mixing chamber.

[0007] In some embodiments, the hybrid structure protrudes from the side of the cooking cavity.

[0008] In some embodiments, the mixing structure further includes a protective shell connected to the housing assembly and communicating with the outlet of the mixing chamber, wherein the porous medium is disposed within the protective shell.

[0009] In some embodiments, the porous medium comprises porous ceramic.

[0010] In some embodiments, the porous medium is disposed in the middle of one sidewall of the cooking cavity.

[0011] In some embodiments, the housing assembly includes a first housing, the first housing having a first inlet, a second inlet and an outlet, the first inlet and the outlet being located at opposite ends of the first housing, the second inlet being located on a side wall of the first housing, the heating assembly being connected to the first inlet, the humidifying assembly being connected to the second inlet, and the outlet being connected to the cooking cavity.

[0012] In some embodiments, the heating assembly includes a second housing, a burner, and a fan. The second housing has a combustion chamber communicating with the mixing chamber. At least a portion of the burner is disposed in the combustion chamber. The fan is connected to the second housing and is configured to drive airflow into the combustion chamber and into the mixing chamber after passing through the burner.

[0013] In some embodiments, the humidification assembly includes a water tank and an atomizer, the water tank being suitable for storing water, and the atomizer being disposed in the water tank for atomizing the water in the water tank.

[0014] In some embodiments, the humidification component is located below the mixing chamber, and the upper end of the humidification component has an opening communicating with the mixing chamber.

[0015] In some embodiments, the housing assembly includes an outer cavity housing and an inner cavity housing, the cooking cavity being disposed within the inner cavity housing and the outer cavity housing being disposed outside the inner cavity housing.

[0016] In some embodiments, the mixing chamber is located between the inner cavity housing and the outer cavity housing.

[0017] In some embodiments, the humidification assembly is disposed between the inner cavity housing and the outer cavity housing.

[0018] In some embodiments, the porous medium is disposed on the side of the inner cavity housing opposite to the outer cavity housing.

[0019] In some embodiments, the heating assembly is located on the side of the outer cavity housing opposite to the inner cavity housing. Attached Figure Description

[0020] Figure 1 This is a schematic diagram of a cooking device according to an embodiment of the present invention.

[0021] Figure 2 This is a front view of a partial structure of a cooking device according to an embodiment of the present invention.

[0022] Figure 3 yes Figure 2 Sectional view of the mid-section AA.

[0023] Figure label: Cooking equipment 100, housing assembly 10, cooking chamber 101, mixing chamber 102, first outer shell 11, first inlet 1101, second inlet 1102, outlet 1103, outer cavity shell 12, inner cavity shell 13, heating assembly 20, second outer shell 21, burner 22, fan 23, igniter 24, humidification assembly 30, water tank 31, atomizer 32, mixing structure 40, protective shell 41, porous medium 42. Detailed Implementation

[0024] Traditional electric steam ovens rely on indirect heating via electric heating elements, resulting in limitations such as low thermal efficiency (typically 70%-80%) and slow high-temperature response (requiring over 10 minutes to reach 250℃), making it difficult to meet the demands of professional cooking for high heat loads and dynamic temperature control. Gas-fired steam ovens, on the other hand, release high-density heat energy through direct combustion of gas (flame temperatures can reach over 800℃), overcoming the uneven heating problem caused by the high thermal inertia of electric steam ovens. This creates a differentiated competitive advantage over electric steam ovens in terms of thermal efficiency, emission control, and cooking quality. Currently, using direct contact mixing of high-temperature flue gas and atomized particles is a technical approach to achieving gas-fired steam baking; however, traditional gas-fired steam ovens face significant bottlenecks in the mixing efficiency of high-temperature flue gas and atomized particles. Existing technologies mostly employ single-stage combustion chambers or simple baffle designs, whose mixing process relies on natural convection diffusion, resulting in short contact time (usually less than 0.5 seconds) and limited mixing area, leading to three major problems: 1. Low thermal efficiency: Incompletely reacted atomized particles are directly emitted with the flue gas, causing fuel waste (heat loss can reach 20%-30%); 2. Poor heating uniformity: Local high and low temperature areas coexist, affecting the consistency of food cooking; 3. Increased emission pollution: Unburned particulate matter (such as CO and NOx) exceeds the standard, making it difficult to meet the standards for green kitchen equipment.

[0025] To address this issue, this invention provides a cooking device that solves the problem of ineffective mixing of high-temperature fumes and spray; in addition, it also solves the problem of the inability to recycle condensate.

[0026] The embodiments of this utility model are described in detail below. Examples of these embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and intended to explain this utility model, and should not be construed as limiting this utility model.

[0027] like Figures 1 to 3 The cooking device 100 according to an embodiment of the present utility model includes: a housing assembly 10, a heating assembly 20, and a humidifying assembly 30.

[0028] The housing assembly 10 includes a cooking chamber 101 and a mixing chamber 102, with the mixing chamber 102 connected to the cooking chamber 101. A heating assembly 20 generates a hot airflow, which is connected to the mixing chamber 102 to supply the hot airflow. A humidifying assembly 30 generates a humidified airflow, which is also connected to the mixing chamber 102 to supply the humidified airflow, thus humidifying the hot airflow. During use, the humidifying assembly 30 can be adjusted according to the required humidity, for example, by turning it off or on. The cooking device 100 includes a mixing structure 40, through which the airflow in the mixing chamber 102 enters the cooking chamber 101. The mixing structure 40 includes a porous medium 42 and can be used to mix the hot airflow and the humidified airflow, thereby increasing the humidity of the hot airflow.

[0029] Specifically, when humidification of the hot airflow is not required, the humidification component 30 can be turned off. After the heating component 20 generates hot airflow, the hot airflow is controlled to flow into the cooking chamber 101, thereby cooking the food in the cooking chamber 101. When humidification of the hot airflow is required, the humidification component 30 and the heating component 20 can be turned on. The hot airflow generated by the heating component 20 and the humid airflow generated by the humidification component 30 will be introduced into the mixing chamber 102 and mixed. Heat exchange will occur between the humid airflow and the hot airflow, thereby heating the water mist and other moisture generated by the humidification component 30 into water vapor. In addition, by setting the porous medium 42, the tempering efficiency and heat exchange effect of the hot airflow and humid airflow can be improved, so as to achieve sufficient heating of the humid airflow. The humidified hot airflow can be used to cook the food in the cooking chamber 101, and the water mist introduced into the cooking chamber 101 can be avoided or reduced, improving the uniformity of heating.

[0030] For example, the heating component 20 can generate a hot airflow. Before the hot airflow enters the cooking cavity 101, the humidifying component 30 can humidify the hot airflow and adjust the humidity of the hot airflow to increase the cooking temperature in the cooking cavity 101, thereby heating the food in the cooking cavity 101. The hot airflow can also be blown directly onto the surface of the food to heat the food.

[0031] The humidified hot airflow can maintain a certain level of humidity inside the cooking cavity 101, reducing moisture loss from the food and preserving its color and flavor. Simultaneously, by adjusting the humidity before the hot airflow enters the cooking cavity 101 through the humidification component 30, the humidity inside the cooking cavity 101 can be adjusted to the user-set target humidity, thus improving the user experience. Users can adjust the humidity inside the cooking cavity 101 according to their needs, making the cooking equipment 100 suitable for diverse usage scenarios.

[0032] According to the embodiment of the present invention, the cooking device 100 includes a heating component 20 and a humidifying component 30. The humidifying component 30 adjusts the humidity before the hot airflow enters the cooking chamber 101, making the humidity inside the cooking chamber 101 adjustable. This allows the hot airflow to heat the food while simultaneously adjusting the humidity of the hot airflow to achieve different cooking modes. Furthermore, by incorporating a mixing structure 40, the mixing efficiency and effect of the hot and humid airflow can be improved, thereby enhancing cooking efficiency and the taste of the cooked food.

[0033] Furthermore, based on the flow principle of porous media 42, the mixing structure 40 is redesigned using porous media 42 (e.g., high-temperature corrosion-resistant porous ceramic materials). Porous media 42 has a high specific surface area and a uniform pore structure. By designing the steam outlet 1103 section as porous media 42, hot gas flow (e.g., high-temperature flue gas) and humid gas flow (e.g., atomized particles) are fully mixed and rapidly evaporated when passing through porous media 42, solving the problem of low heat exchange efficiency due to direct contact between high-temperature flue gas and atomized droplets. Porous media 42 can also act as a heat buffer, which helps to precisely control the temperature inside the cavity.

[0034] Porous medium 42 refers to a material composed of numerous skeletons forming a large number of tiny pores, allowing fluid to flow in a seepage manner. The pores in porous medium 42 can be all interconnected, or partially interconnected and partially disconnected. There are many types of porous medium 42, generally classified according to their formation and composition: porous medium 42 can be divided into natural porous media and artificial porous media. Natural porous media are further divided into underground porous media and biological porous media. Underground porous media are porous media 42 composed of rocks and soil, such as sandstone, limestone, and coal. Biological porous media refer to porous media 42 composed of plants and animals, such as plant roots and stems, and animal lungs and livers. The formation of porous media 42 is mainly due to the presence of many tiny tubular structures. Artificial porous media include, for example, bricks. Of course, in this invention, the porous medium 42 is used to mix hot and humid airflows before being introduced into the cooking cavity 101; therefore, the porous medium 42 is designed to meet food safety requirements.

[0035] In some embodiments, the cooking device 100 includes a wet-bake mode. In wet-bake mode, the heating component 20 operates and adjusts the humidification component 30 according to the baking information to control the humidity inside the cooking cavity 101, thus achieving adjustable humidity inside the cooking cavity 101. The user can set the desired baking information before the cooking device 100 operates. In wet-bake mode, the heating component 20 generates hot airflow, and the humidification component 30 adjusts the humidity of the hot airflow according to the baking information. The humidified hot airflow can then be introduced into the cooking cavity 101 to control the humidity inside the cooking cavity 101 to reach the user's desired target humidity, improving the user experience. Furthermore, compared to hot airflow directly entering the cooking cavity 101, hot airflow with a certain level of humidity entering the cooking cavity 101 and heating the food reduces moisture loss from the food inside the cooking cavity 101, preserving the color and flavor of the food and preventing over-drying.

[0036] In some embodiments, in the wet-roasting mode, the humidifying component 30 is adjusted to control the humidity inside the cooking cavity 101 to be less than or equal to 40%. The heating component 20 can generate hot airflow, and the humidifying component 30 can adjust the humidity of the hot airflow to make it less humid. The less humid hot airflow can enter the cooking cavity 101 to control the humidity inside the cooking cavity 101 to be less than or equal to 40%. The hot airflow can blow onto the surface of the food to heat the food inside the cooking cavity 101. The air inside the cooking cavity 101 can absorb the heat from the humid airflow, raising the air temperature and roasting the food. The cooking cavity 101 still has a certain humidity, which can avoid over-roasting the food and reduce the loss of moisture from the food.

[0037] In some embodiments, the cooking device 100 also includes a steaming mode, in which the heating component 20 and the humidifying component 30 operate. In conjunction with the foregoing, compared to the wet-bake mode, the humidity of the cooking cavity 101 in the steaming mode is greater than that in the wet-bake mode. The heating component 20 can generate a hot airflow, and the humidifying component 30 adjusts the humidity of the hot airflow to ensure it has a higher humidity level. This higher humidity hot airflow enters the cooking cavity 101, increasing the humidity within the cavity. The higher humidity hot airflow can then be directed towards the surface of the food to heat it and keep its surface moist. The air within the cooking cavity 101 can absorb the heat from the humid airflow, raising its temperature. Simultaneously, the cooking cavity 101 has a higher humidity level, thus steaming or cooking the food within it.

[0038] In some embodiments, in steam mode, the humidification component 30 operates at maximum power to improve its humidification efficiency. The heating component 20 generates a hot airflow, the humidity of which is adjusted by the humidification component 30 to achieve a high humidity level. This high-humidity hot airflow can quickly enter the cooking chamber 101, rapidly increasing the humidity within the chamber and thus improving the humidification efficiency of the humidification component 30. The high-humidity hot airflow can also be directed towards the surface of the food to heat it and keep it moist. The air within the cooking chamber 101 absorbs the heat from the humid airflow, raising its temperature, and the high humidity within the chamber further enhances the steaming and cooking effect of the food.

[0039] In the steam mode, the humidification component 30 is adjusted to control the humidity inside the cooking cavity 101 to be greater than or equal to 80%. The heating component 20 can generate hot airflow, and the humidification component 30 can adjust the humidity of the hot airflow to make it more humid. The humid hot airflow can be introduced into the cooking cavity 101 to control the humidity inside the cooking cavity 101 to be greater than or equal to 80%. The air inside the cooking cavity 101 can absorb the heat of the humid airflow, causing the air temperature to rise. The hot airflow can be blown onto the surface of the food to steam the food inside the cooking cavity 101 and keep the surface of the food moist.

[0040] In some embodiments, the cooking device 100 of this invention may also include a baking mode, in which hot airflow can be directly used to heat the food in the cooking chamber 101, and the humidifying component 30 may not be activated.

[0041] like Figure 1 and Figure 3 In some embodiments, the mixing structure 40 is located at the outlet 1103 of the mixing chamber 102. The hot airflow and the humid airflow can be premixed within the mixing chamber 102. During this premixing, the hot airflow and the humid airflow exchange heat, heating any water mist or condensation present in the humid airflow into steam, thus preventing water mist or condensation from forming in the mixed airflow. Since the premixing time of the hot airflow and the humid airflow within the mixing chamber 102 is relatively short, there may be instances where the humid airflow cannot be completely vaporized. In such cases, the mixing structure 40 located at the outlet 1103 of the mixing chamber 102 can further mix the airflows, thereby extending the contact time between the hot airflow and the humid airflow and improving the efficiency and effectiveness of heat exchange between them. This allows for the vaporization of water mist or condensation in the humid airflow, thereby improving the efficiency and effectiveness of cooking.

[0042] Alternatively, the mixing structure 40 can be disposed within the mixing chamber 102, or disposed at various locations such as within the mixing chamber 102 or at the outlet 1103 of the mixing chamber 102. This utility model is mainly described using the example of the mixing structure 40 being disposed at the outlet 1103 of the mixing chamber 102, but this is not a limitation on the scope of protection of this utility model.

[0043] like Figure 1 and Figure 3 The mixing structure 40 protrudes from the side of the cooking cavity 101, which increases the space of the mixing cavity 102, facilitating thorough mixing of hot and humid airflow within the mixing cavity 102. This thorough mixing before being introduced into the mixing structure 40 improves the uniformity of the hot and humid airflow mixing and enhances thermal efficiency. Furthermore, the protruding mixing structure 40 reduces the space occupied by the mixing cavity 102, improving space utilization.

[0044] In addition, the mixing structure 40 also includes a protective shell 41, which is connected to the shell assembly 10 and communicates with the outlet 1103 of the mixing chamber 102. The porous medium 42 is disposed inside the protective shell 41. The protective shell 41 can constrain the delivery direction of the mixed airflow, preventing the humid and hot airflows from being discharged from the mixing structure 40 without being fully mixed, thereby further improving the uniformity of temperature and humidity of the mixed airflow.

[0045] The porous medium 42 in this invention can be configured as a high-temperature resistant and corrosion-resistant porous medium to meet the needs of high-temperature cooking and food safety. For example, in some embodiments, the porous medium 42 includes porous ceramics. Using porous ceramics to enhance the mixing of high-temperature flue gas and spray can improve the mixing efficiency of hot and humid airflow and enhance the uniformity of temperature and humidity of the mixed airflow. In addition, porous ceramics have good high-temperature resistance and safety performance, which can improve the stability of the porous medium 42 and prevent the porous medium 42 from affecting the taste and safety of food.

[0046] like Figure 1 and Figure 2 In some embodiments, the porous medium 42 is disposed in the middle of one side wall of the cooking cavity 101. This facilitates the delivery of hot airflow to the cooking cavity 101 after passing through the porous medium 42, resulting in a more uniform distribution of heat, airflow, and humidity within the cooking cavity 101, thereby improving cooking efficiency and effectiveness, and enhancing the taste of the cooked food. Optionally, the porous medium 42 is disposed in the middle of the back surface of the cooking cavity 101 along the left-right direction; or, the porous medium 42 is disposed in the middle of the back surface of the cooking cavity 101 along the up-down direction.

[0047] The porous medium 42 of this invention can be a rectangular porous ceramic material (or a cylindrical or spherical shape, etc.). The porous medium 42 is installed at the outlet 1103 of the mixing chamber 102, located at the center of the cooking chamber 101. When the cooking device 100 starts working, the high-temperature flue gas mixes with the atomized droplets and flows towards the outlet 1103. However, the porous medium 42 has high resistance at its front end, causing local turbulence at the inlet of the mixed airflow, enhancing the mixing effect of the hot and humid airflow. Additionally, some of the humid airflow that does not directly contact the hot airflow will also mix secondary with the high-temperature flue gas as it passes through the porous structure, improving heat exchange efficiency. The porous ceramic material can also act as a heat buffer, helping to precisely control the temperature inside the chamber.

[0048] like Figure 3 In some embodiments, the housing assembly 10 includes a first outer shell 11. The first outer shell 11 has a first inlet 1101, a second inlet 1102, and an outlet 1103. The first inlet 1101 and the outlet 1103 are located at opposite ends of the first outer shell 11. The second inlet 1102 is located on the side wall of the first outer shell 11. The heating assembly 20 is connected to the first inlet 1101, the humidifying assembly 30 is connected to the second inlet 1102, and the outlet 1103 is connected to the cooking chamber 101. Hot airflow can be introduced into the mixing chamber 102 inside the first outer shell 11 through the first inlet 1101, and humid airflow can be introduced into the mixing chamber 102 inside the first outer shell 11 through the second inlet 1102. Hot airflow or a mixture of hot airflow and humid airflow will exit the first outer shell 11 through the outlet 1103 and, after passing through the porous medium 42, will be output to the cooking chamber 101 for cooking the food inside the cooking chamber 101. The heating component 20 can be configured to include a fan 23, which, by aligning the first inlet 1101 with the outlet 1103 and using the porous medium 42 to form turbulence, can improve the airflow while facilitating the full mixing of hot and humid airflow.

[0049] In some embodiments, the heating component 20 is configured to generate a hot airflow using gas heating. This can improve the heating efficiency of the airflow, thereby improving the heating efficiency and effect. Utilizing gas heating can also improve the stability and safety of the heating component 20, facilitating the stable generation of hot airflow by the heating component 20.

[0050] Among them, such as Figure 3The heating assembly 20 includes a second housing 21, a burner 22, and a fan 23. The second housing 21 contains a combustion chamber communicating with a mixing chamber 102. At least a portion of the burner 22 is located within the combustion chamber. The fan 23 is connected to the second housing 21 and is configured to drive airflow into the combustion chamber, and after passing through the burner 22, into the mixing chamber 102. During operation, fuel gas and air are input into the burner 22. After the fuel gas and air are mixed in a predetermined ratio, the mixed airflow is ignited using an igniter 24. The burner 22 heats the airflow by burning the fuel gas, and the fan 23 drives the airflow, thereby forming a hot airflow.

[0051] In addition, such as Figure 3 The heating assembly 20 may also include an igniter 24, and a burner 22 disposed in the second housing 21 for generating a hot gas flow by burning gas. The igniter 24 is used to ignite the gas ejected from the burner 22. The fan 23 is used to drive the hot gas flow into the mixing unit. Under the action of the fan 23, external air can quickly enter into the second housing 21 and can be premixed with the gas in the burner 22 to improve the combustion efficiency of the burner 22 and reduce the emissions of nitrogen oxides and carbon monoxide. After the igniter 24 is successfully ignited, a hot gas flow is generated. Driven by the fan 23, the hot gas flow enters the mixing unit for mixing to accelerate the flow rate of the hot gas flow into the mixing unit.

[0052] For example, when the combustion unit operates alone and the humidification unit is not activated, the igniter 24 ignites the gas ejected from the burner 22, causing the gas to burn continuously and generate a hot gas flow. The ignition component does not need to be ignited multiple times. The mixing unit can be used to receive and output the hot gas flow. The fan 23 draws in external air and forms a driving airflow, which is used to drive the hot gas flow into the mixing unit. The hot gas flow can flow through the mixing unit and be continuously output to the space that needs to be heated, so as to raise the temperature of the space that needs to be heated, so that the combustion unit can heat independently.

[0053] Optionally, the fan 23 can be a variable frequency fan. The variable frequency fan can control the air volume by adjusting the motor speed, which avoids the ineffective energy consumption of the fixed frequency fan when it runs at a fixed speed. It can also avoid the high current surge when the fixed frequency fan starts, thereby reducing the wear of the motor and related components and extending the service life of the equipment. At the same time, the variable frequency fan generates relatively low noise when running at low speed, which helps to improve the working environment.

[0054] Ignition 24 can be configured for intermittent ignition to control the output flue gas temperature of the combustion unit. When the temperature within the mixing unit is lower than a set temperature, combustion gas can be introduced into the burner 22, and ignition 24 can ignite the combustion gas to generate high-temperature flue gas, which is then introduced into the mixing unit to raise its temperature. When the set temperature is reached within the mixing unit, both burner 22 and ignition 24 can cease operation. Intermittent ignition by ignition 24 ensures that the temperature within the mixing unit remains within a certain range, improving the mixing efficiency of the hot gas flow and the mixed gas flow.

[0055] For example, when the mixing unit needs to output mixed airflow to the cooking cavity 101, the humidifying unit can be fully turned on, the burner 22 can be supplied with gas, and the igniter 24 can ignite the gas and generate high-temperature flue gas, which is then introduced into the mixing unit to increase the temperature inside the mixing unit. The humid airflow may include water droplets or water mist, and the mixed airflow may include steam. After the high-temperature flue gas and water droplets come into contact and exchange heat in the mixing unit, steam can be generated. A small amount of flue gas and a large amount of steam are simultaneously delivered to the cooking cavity 101 to enhance the heating effect of the heating device. When the temperature inside the mixing unit reaches a certain level, the burner 22 can stop working, and the high-temperature flue gas remaining in the mixing unit can be mixed with the humid airflow to save energy consumption. When the temperature inside the mixing unit is lower than the set temperature, the igniter 24 can re-ignite the burner 22, and the burner 22 restarts, providing sufficient high-temperature flue gas to the mixing unit to ensure that the temperature inside the mixing unit is higher than the set temperature, so that the humid airflow can absorb the heat of the high-temperature flue gas and convert it into mixed airflow.

[0056] The cooking device 100 in this embodiment of the present invention eliminates the heat exchanger in the steam generator of the related technology. The humidity of the hot airflow is directly adjusted by the humidification component 30. The humidified hot airflow enters the cooking chamber 101, thereby adjusting the humidity in the cooking chamber 101, improving the heating efficiency of the cooking device 100, reducing the production cost of the cooking device 100, allowing for more space inside the cooking device 100, and reducing the emission of pollutants such as nitrogen oxides, making it more environmentally friendly.

[0057] like Figure 1 and Figure 3 In some embodiments, the humidifying component 30 includes a water tank 31 and an atomizer 32. The water tank 31 is suitable for storing water, and the atomizer 32 is disposed in the water tank 31 to atomize the water in the water tank 31. The atomizer 32 can be used to atomize the water in the water tank 31 to generate a humidified airflow, which simplifies the structure of the humidifying component 30 and allows for the control of the atomizer 32 to achieve the flow rate of the humidified airflow, thereby improving cooking efficiency and effect.

[0058] Additionally, the humidifying component 30 can be located below the mixing chamber 102, and its upper end has an opening communicating with the mixing chamber 102. This allows the humidified airflow generated by the humidifying component 30 to quickly reach the mixing chamber 102, improving the mixing efficiency and effect of the humidified and hot airflows. This avoids problems such as water mist in the hot airflow input into the cooking chamber 101. Furthermore, when condensation occurs in the mixing chamber 102 due to condensation or other reasons, the condensate can flow back to the humidifying component 30 located below the mixing chamber 102 (or the aforementioned water tank 31), thereby improving cooking efficiency and effect.

[0059] like Figure 1 and Figure 3 In some embodiments, the housing assembly 10 includes an outer cavity housing 12 and an inner cavity housing 13, with the cooking cavity 101 located inside the inner cavity housing 13 and the outer cavity housing 12 located outside the inner cavity housing 13. By employing a two-layer cavity design, the air layer between the inner and outer layers effectively prevents the transfer of internal high temperatures to the outside; the outer cavity housing 12 is separately connected to the burner 22, effectively preventing high-temperature deformation; and the two-layer housing effectively reduces the temperature difference between the inside and outside, avoiding the generation of condensation on the inner cavity wall.

[0060] Optionally, the mixing chamber 102 is disposed between the inner cavity shell 13 and the outer cavity shell 12. This can simplify the structure of the cooking device 100. The mixing chamber 102 can be cylindrical, with a first flange at one end and a second flange at the other end. The first flange can be stacked and connected to the inner cavity shell 13, and the second flange can be stacked and connected to the outer cavity shell 12.

[0061] Optionally, the humidifying component 30 is disposed between the inner cavity housing 13 and the outer cavity housing 12. This simplifies the structure of the cooking device 100 and facilitates the generation of a humidified airflow by the humidifying component 30 to humidify the hot airflow from the output heating component 20 before it reaches the cooking cavity 101, effectively improving heating efficiency and effect.

[0062] The porous medium 42 is located on the side of the inner cavity shell 13 opposite to the outer cavity shell 12. This can improve the mixing efficiency and the uniformity of the fluid temperature and humidity after mixing.

[0063] Optionally, the heating element 20 is located on the side of the outer cavity housing 12 opposite to the inner cavity housing 13. This can prevent deformation of the inner cavity housing 13 and improve the stability and appearance of the cooking device 100.

[0064] The aforementioned water tank 31 serves both as the working surface of the atomizer 32 and as a collection point for condensate in the mixing chamber 102. This is because when the atomizer 32 is working, the generated atomized particles directly contact the wall of the mixing chamber 102. Additionally, the water vapor generated by the high-temperature flue gas and atomized droplets condenses when it comes into contact with the cold wall surface. The design of the lower water tank 31 allows for the recycling of water resources.

[0065] In addition, the structure of the humidification component 30 in this utility model may include, but is not limited to, the following embodiments.

[0066] Example 1, combined with Figure 3 The humidifying component 30 includes an atomizer 32 for generating atomized water to regulate the humidity of the hot airflow. For example, before entering the cooking chamber 101, the atomized water generated by the humidifying component 30 mixes with the hot airflow. The atomized water absorbs heat from the hot airflow and generates water vapor. The hot airflow carries the water vapor and enters the cooking chamber 101, increasing the humidity inside the cooking chamber 101 and preventing moisture loss from the food. This accelerates the generation of atomized water. The heating component 20 can generate flue gas by burning gas. In other words, the hot airflow contains flue gas. The flue gas combines with the atomized water and quickly generates water vapor. The flue gas can carry the water vapor and quickly enter the cooking chamber 101, exchanging heat with the air inside the cooking chamber 101 to increase the temperature of the cooking chamber 101 and heat the food. Alternatively, the hot airflow carrying water vapor can be blown directly onto the surface of the food. The water vapor can be evenly sprayed onto the surface with the flue gas, avoiding localized over-humidity or dryness inside the cooking chamber 101 and improving the heating efficiency of the cooking equipment 100.

[0067] For example, the cooking device 100 may also be provided with a mixing chamber 102, which may be connected to a humidifying component 30 and a heating component 20. The humidifying component 30 may include an atomizer 32, which generates atomized water through an atomizing water source. The atomized water and hot airflow may be mixed in the mixing chamber 102. The atomized water absorbs the heat of the hot airflow and evaporates to generate water vapor, so that the humidifying component 30 can regulate the humidity of the hot airflow. The mixing chamber 102 may be connected to a cooking chamber 101. The hot airflow carrying water vapor is introduced from the mixing chamber 102 into the cooking chamber 101, which raises the temperature in the cooking chamber 101 and increases the humidity in the cooking chamber 101, so as to heat the food in the cooking chamber 101.

[0068] In Example 2, the humidification component 30 includes a nozzle for generating atomized water to regulate the humidity of the hot airflow. For example, before entering the cooking chamber 101, water mist can be sprayed from the nozzle to humidify the airflow. The atomized water absorbs the heat of the hot airflow and generates water vapor. The hot airflow carries the water vapor and enters the cooking chamber 101, increasing the humidity inside the cooking chamber 101 and preventing moisture loss from the food. This can accelerate the generation of atomized water. The heating component 20 can generate flue gas by burning gas. That is, the hot airflow contains flue gas. The flue gas combines with the atomized water and quickly generates water vapor. The flue gas can carry the water vapor and quickly enter the cooking chamber 101, exchanging heat with the air inside the cooking chamber 101 to increase the temperature of the cooking chamber 101 and heat the food. Alternatively, the hot airflow carrying water vapor can be blown directly onto the surface of the food. The water vapor can be evenly sprayed onto the surface with the flue gas, avoiding localized over-humidity or dryness inside the cooking chamber 101 and improving the heating efficiency of the cooking equipment 100.

[0069] In Example 3, the humidification component 30 includes a heater for heating water to generate water vapor to regulate the humidity of the hot airflow. Before entering the cooking chamber 101, the water vapor generated by the humidification component 30 mixes with the hot airflow. The hot airflow carries the water vapor and enters the cooking chamber 101, increasing the humidity inside the cooking chamber 101 and preventing moisture loss from the food. The humidification component 30 may include a heater, which heats the water source and generates water vapor, allowing for more precise control of the amount of water vapor generated, thereby accurately regulating the humidity of the hot airflow. The heating component 20 burns gas to generate flue gas, meaning the hot airflow contains flue gas. This flue gas can carry water vapor and quickly enter the cooking chamber 101, exchanging heat with the air inside the cooking chamber 101 to increase the temperature of the cooking chamber 101 and heat the food. Alternatively, the hot airflow carrying water vapor can be directly blown onto the surface of the food, allowing the water vapor to be evenly sprayed onto the surface with the flue gas, preventing localized over-humidity or dryness within the cooking chamber 101 and improving the heating efficiency of the cooking equipment 100.

[0070] In some embodiments, the cooking device 100 also includes a temperature sensor for detecting the temperature of the hot airflow entering the cooking cavity 101. The cooking device 100 is configured to adjust the power of the heating component 20 or the power of the humidifying component 30 according to the temperature of the hot airflow, thereby precisely controlling the temperature inside the cooking cavity 101 and dynamically adjusting the power of the heating component 20 or the humidifying component 30 to maintain the temperature inside the cooking cavity 101 at the temperature required by the user, thereby improving the user experience.

[0071] For example, the temperature sensor can monitor the temperature of the hot airflow entering the cooking cavity 101 in real time. If the temperature inside the cooking cavity 101 is greater than or equal to the temperature set by the user, the cooking device 100 can reduce the power of the heating component 20 to reduce the generation of hot airflow. Alternatively, the cooking device 100 can appropriately increase the power of the humidifying component 30 so that the humidifying component 30 can generate more humid airflow. The humid airflow mixes with the hot airflow and absorbs the heat of the hot airflow, thereby reducing the temperature of the hot airflow and thus reducing the temperature inside the cooking cavity 101. This keeps the temperature inside the cooking cavity 101 at the temperature required by the user, improving the user experience.

[0072] In addition, if the temperature inside the cooking cavity 101 is lower than the target temperature set by the user, the cooking device 100 can increase the power of the heating component 20 to increase the generation of hot airflow, allowing more hot airflow to enter the cooking cavity 101 and increase the temperature inside the cooking cavity 101; or, the cooking device 100 can appropriately reduce the power of the humidifying component 30 to reduce the generation of humid airflow, allowing hotter airflow to enter the cooking cavity 101, thereby increasing the temperature inside the cooking cavity 101.

[0073] In some embodiments, the cooking device 100 also includes a humidity sensor for detecting the humidity of the hot airflow entering the cooking cavity 101. The cooking device 100 is configured to adjust the power of the heating component 20 or the humidification component 30 according to the humidity of the hot airflow, thereby precisely controlling the temperature inside the cooking cavity 101 and dynamically adjusting the power of the heating component 20 or the humidification component 30 to maintain the temperature inside the cooking cavity 101 at the temperature required by the user, thereby improving the user experience.

[0074] For example, a humidity sensor can monitor the humidity inside the cooking cavity 101 in real time. If the humidity inside the cooking cavity 101 is greater than or equal to the target humidity set by the user, the cooking device 100 can increase the power of the heating component 20 to increase the generation of hot airflow. More hot airflow enters the cooking cavity 101, which can accelerate the evaporation of moisture inside the cooking cavity 101 and reduce the humidity inside the cooking cavity 101. Alternatively, the humid airflow can be mixed with the hot airflow, and the humidity of the hot airflow can be adjusted. The cooking device 100 can appropriately reduce the power of the humidifying component 30 to reduce the generation of humid airflow. The humidity of the hot airflow is reduced, thereby reducing the humidity inside the cooking cavity 101, so that the humidity inside the cooking cavity 101 is maintained at the humidity required by the user, improving the user experience.

[0075] In addition, if the humidity inside the cooking cavity 101 is less than the target humidity set by the user, the cooking device 100 can reduce the power of the heating component 20 to reduce the generation of hot airflow; or, the cooking device 100 can appropriately increase the power of the humidifying component 30 to increase the generation of humid airflow, so that more humid airflow mixes with the hot airflow, increasing the humidity of the hot airflow, and allowing the hot airflow with higher humidity to enter the cooking cavity 101, thereby increasing the humidity inside the cooking cavity 101.

[0076] In some embodiments, the heating assembly 20 includes a burner 22 configured to generate the hot gas flow by heating the gas.

[0077] In addition, the heating component 20 may also be configured to include an electric heater, etc.

[0078] According to the control method of the cooking device 100 of the present invention, the cooking device 100 is the aforementioned cooking device 100. The control method includes: controlling the operation of the heating component 20 to introduce hot airflow into the cooking cavity 101; determining that the cooking device 100 is operating in a wet baking mode, then after the heating component 20 is operating, adjusting the humidifying component 30 according to the baking information to control the humidity in the cooking cavity 101, so that the humidity in the cooking cavity 101 is adjustable, so that the humidity in the cooking cavity 101 reaches the target humidity set by the baking information, thereby improving the user's user experience.

[0079] For example, the user can set the desired baking information. After the cooking device 100 is started, the heating component 20 is controlled to operate to introduce hot airflow into the cooking cavity 101. The cooking device 100 is set to operate in wet baking mode. In wet baking mode, the heating component 20 can generate hot airflow by burning gas. The humidifying component 30 adjusts the humidity of the hot airflow according to the baking information. The humidified hot airflow can be introduced into the cooking cavity 101 to control the humidity in the cooking cavity 101 to reach the target humidity required by the user, thereby improving the user experience. In addition, compared to hot airflow being directly introduced into the cooking cavity 101, hot airflow with a certain humidity is introduced into the cooking cavity 101 and heats the food, reducing the loss of moisture from the food in the cooking cavity 101, maintaining the color and flavor of the food, and preventing the food from being over-dried.

[0080] According to the control method of the cooking device 100 in this embodiment of the present invention, by setting a heating component 20 and a humidifying component 30, the humidifying component 30 adjusts the humidity before the hot air flows into the cooking cavity 101, so that the humidity in the cooking cavity 101 is adjustable.

[0081] The control method for the cooking device 100 according to the present utility model includes the aforementioned cooking device 100. The specific structure of the cooking device 100 is as described in the above embodiments. Since the control method adopts all the technical solutions of all the above embodiments, it has at least all the beneficial effects brought about by the technical solutions of the above embodiments, which will not be described in detail here.

[0082] In some embodiments, the humidification component 30 includes multiple atomizers 32, and the baking information includes the required baking humidity. Adjusting the humidification component 30 according to the baking information to control the humidity in the cooking cavity 101 includes: increasing the number of atomizers 32 that are turned on when the humidity in the cooking cavity 101 is less than the required baking humidity; and reducing the number of atomizers 32 that are turned on when the humidity in the cooking cavity 101 is greater than or equal to the required baking humidity. The multiple atomizers 32 may include two, three, four, or even more. Adjusting the number of atomizers 32 that are turned on according to the required baking temperature allows for more precise control of the humidification component 30 in regulating the humidity of the hot airflow. The humidified hot airflow enters the cooking cavity 101, thus making the humidity in the cooking cavity 101 adjustable.

[0083] For example, the multiple atomizers 32 may include four atomizers 32, and the user can set the required baking humidity. When the cooking device 100 is running, if the humidity in the cooking chamber 101 is lower than the required baking humidity, the number of atomizers 32 that are turned on can be increased, for example, three or four atomizers 32 can be turned on, thereby increasing the humidification capacity of the humidification component 30 and increasing the humidity of the hot airflow, allowing the hot air with higher humidity to flow into the cooking chamber 101 and increasing the humidity in the cooking chamber 101; if the humidity in the cooking chamber 101 is greater than or equal to the required baking humidity, the number of atomizers 32 that are turned on can be reduced, for example, one or two atomizers 32 can be turned on, or all atomizers 32 can be turned off, thereby reducing the humidification capacity of the humidification component 30 and reducing the humidity of the hot airflow, allowing the hot air with lower humidity to flow into the cooking chamber 101, while the hot airflow causes the moisture in the cooking chamber 101 to evaporate quickly, reducing the humidity in the cooking chamber 101.

[0084] Optionally, depending on the required baking humidity, the humidifying component 30 can also adjust the humidification amount of the humidifying component 30 by adjusting the operating frequency of the multiple atomizers 32, thereby controlling the humidity of the hot airflow. If the humidity in the cooking chamber 101 is lower than the required baking humidity, the operating frequency of the multiple atomizers 32 can be increased, thereby increasing the humidification amount of the humidifying component 30 and increasing the humidity of the hot airflow, allowing the hot air with higher humidity to flow into the cooking chamber 101 and increasing the humidity in the cooking chamber 101; if the humidity in the cooking chamber 101 is greater than or equal to the required baking humidity, the operating frequency of the multiple atomizers 32 can be decreased, thereby decreasing the humidification amount of the humidifying component 30 and decreasing the humidity of the hot airflow, allowing the hot air with lower humidity to flow into the cooking chamber 101, while the hot airflow causes the moisture in the cooking chamber 101 to evaporate quickly, reducing the humidity in the cooking chamber 101.

[0085] In some embodiments, controlling the operation of the heating component 20 includes: controlling the fan 23 to start in a first state; after the fan 23 starts, controlling the heating component 20 to ventilate and ignite; after the heating component 20 is successfully ignited, controlling the fan 23 to operate in a second state, wherein the operating voltage or operating power of the fan 23 in the first state is lower than the operating voltage or operating power in the second state, that is, the operating voltage of the fan 23 in the first state is lower than the operating voltage in the second state, or the operating power of the fan 23 in the first state is lower than the operating power in the second state. The fan 23 starting in the first state ensures that the heating component 20 can ignite smoothly; after successful ignition, the heating component 20 generates a hot airflow, and the fan 23 operates in the second state, allowing the hot airflow to quickly enter the cooking chamber 101, thereby improving the heating efficiency of the cooking device 100 and reducing the energy consumption of the cooking device 100.

[0086] For example, the operating voltage of the fan 23 in the first state can be lower than that in the second state. The fan 23 is controlled to start and run in the first state. The fan 23 can drive the outside air into the heating element 20. The heating element 20 can be supplied with gas and ignited. This prevents the fan 23 from blowing out the flame of the heating element 20 due to excessive airflow, ensuring that the heating element 20 can be ignited smoothly. After the heating element 20 is successfully ignited, the fan 23 is controlled to run in the second state. After successful ignition, the heating element 20 generates hot airflow. The humidified hot airflow can be quickly introduced into the cooking chamber 101 to improve the heating efficiency of the cooking equipment 100.

[0087] In contrast to the fan 23 continuously operating in the second state, the fan 23 can switch between the first and second states. When the heating component 20 is ignited, the fan 23 can operate in the first state. After the heating component 20 is successfully ignited, the fan 23 can operate in the second state to reduce the energy loss of the cooking equipment 100 and avoid wasting the energy of the cooking equipment 100.

[0088] Optionally, the operating voltage in the first state can be 4V, and the fan 23 drives external air into the heating component 20; the operating voltage in the second state can be 12V, which accelerates the flow rate of hot air into the cooking cavity 101.

[0089] In some embodiments, the control method further includes: determining that the cooking device 100 is operating in steam mode, then after the heating component 20 and the fan 23 are running, controlling the humidification component 30 to operate at maximum power to improve the humidification efficiency of the humidification component 30. Specifically, the heating component 20 can generate a hot airflow using gas combustion, and the humidification component 30 adjusts the humidity of the hot airflow to make it relatively high. The high-humidity hot airflow can quickly enter the cooking chamber 101, rapidly increasing the humidity within the cooking chamber 101, thereby improving the humidification efficiency of the humidification component 30. The high-humidity hot airflow can be blown onto the surface of the food to heat the food and keep its surface moist. The air inside the cooking chamber 101 can absorb the heat from the humid airflow, raising the air temperature, while the moisture inside the cooking chamber 101 can absorb heat and evaporate to generate steam, thus steaming the food inside the cooking chamber 101.

[0090] In some embodiments, the control method further includes: if the cooking device 100 is determined to be operating in steam mode, then after the heating component 20 is operating, the operation of the heating component 20 is controlled according to the cooking temperature in the cooking cavity 101 to ensure that the water vapor temperature in the cooking cavity 101 is high and to quickly steam the food in the cooking cavity 101, while reducing the energy loss of the heating component 20.

[0091] In summary, compared to the wet baking mode, the humidity of the cooking cavity 101 in the steam mode is higher than that in the wet baking mode. After the heating component 20 is activated, it can generate hot airflow using gas combustion. The humidification component 30 adjusts the humidity of the hot airflow to make it more humid. The humid hot airflow enters the cooking cavity 101, increasing the humidity inside the cooking cavity 101. The humid hot airflow can be blown onto the surface of the food to heat the food and keep the surface of the food moist.

[0092] The operation of the heating element 20 can be controlled according to the cooking temperature inside the cooking chamber 101. When the temperature inside the cooking chamber 101 is low, the heating element 20 operates, and the hot airflow generated by the heating element 20 is continuously introduced into the cooking chamber 101. The air inside the cooking chamber 101 can absorb the heat of the humid airflow, raising the air temperature and ensuring that the temperature inside the cooking chamber 101 is high, thus quickly steaming the food inside the cooking chamber 101 and improving the heating efficiency of the cooking equipment 100. When the temperature inside the cooking chamber 101 is high, the operating power of the heating element 20 can be reduced, or the heating element 20 can be stopped. The high-temperature steam inside the cooking chamber 101 can be used to continue steaming the food, reducing the gas consumption of the heating element 20 and improving the energy efficiency of the heating element 20.

[0093] Optionally, the humidification component 30 may include an atomizer 32. Multiple atomizers 32 can generate atomized water, which can be mixed with hot airflow. The atomized water absorbs heat from the hot airflow and evaporates to generate water vapor, thereby increasing the water vapor generation rate. The operation of the heating component 20 is controlled according to the cooking temperature in the cooking cavity 101, which can control the generation of water vapor. The hot airflow can carry water vapor into the cooking cavity 101, raising the water vapor temperature in the cooking cavity 101 and cooking the food in the cooking cavity 101.

[0094] In some embodiments, controlling the operation of the heating component 20 according to the cooking temperature requirement in the cooking cavity 101 includes: when the cooking temperature is lower than the set temperature, controlling the gas supply to the heating component 20 and controlling the heating component 20 to re-ignite; when the cooking temperature is greater than or equal to the set temperature, controlling the gas supply to the heating component 20 to stop and controlling the heating component 20 to stop operating, thereby more precisely controlling the intermittent ignition of the heating component 20 according to the cooking temperature in the cooking cavity 101, while reducing the energy loss of the heating component 20.

[0095] For example, the heating element 20 may also include a gas valve, which can be configured to control whether gas is supplied to the heating element 20. If the cooking temperature is lower than the set temperature, the gas valve can control the gas supply to the heating element 20 and control the heating element 20 to reignite. The heating element 20 uses the gas to heat and generate a hot airflow. The humidifying element 30 adjusts the humidity of the hot airflow. The humidified hot airflow can be supplied to the cooking chamber 101 to raise the temperature inside the cooking chamber 101. If the cooking temperature is greater than or equal to the set temperature, the gas valve can interrupt the gas supply, and no gas will be supplied to the heating element 20. The heating element 20 will stop operating. Since the heating element 20 cannot generate a hot airflow, the high-temperature steam inside the cooking chamber 101 can be used to continue cooking the food, reducing the waste of gas in the heating element 20.

[0096] In some embodiments, the temperature is set to 200°C to ensure that the temperature of the steam in the cooking cavity 101 is greater than or equal to 200°C, so that the steam in the cooking cavity 101 can reach a superheated state and achieve rapid steaming of the food in the cooking cavity 101.

[0097] The control device of the cooking device 100 according to the present invention includes a processor, a memory, and a program or instructions stored in the memory and executable on the processor. When the program or instructions are executed by the processor, the steps of the control method of the cooking device 100 as described above are implemented.

[0098] The cooking device 100 of this utility model may include a fan 23, a burner 22, an outer shell 12, a mixing chamber 102, an outlet section 1103, an inner shell 13, a water tank 31, a porous medium 42, and an atomizer 32 (e.g., a single-head ultrasonic atomizer 32). The fan 23 is sealed to the burner 22, providing sufficient oxygen for the burner 22 to operate. The outer shell 12 connects the burner 22 and the mixing chamber 102, and is made of 2mm thick stainless steel to effectively prevent high-temperature deformation. The mixing chamber 102 is where the high-temperature flue gas generated by the burner 22 and the atomizer 32 are directly mixed. The outlet 1103 section has a porous medium 42 installed inside. The inner shell 13 is the inner cavity of the gas-fired steam oven. The water tank 31 stores pure water and collects condensate, and has an atomizer 32 installed inside. The porous medium 42 has a high specific surface area and a uniform pore structure, allowing the high-temperature flue gas and atomized particles to mix thoroughly and evaporate quickly when passing through the porous structure. The atomizer 32 can produce atomized droplets with a particle size of microns.

[0099] This invention enables efficient mixing and evaporation of hot and humid airflows: the high specific surface area and uniform pore structure can significantly improve the gas-liquid-solid contact efficiency, promoting the rapid evaporation and uniform dispersion of atomized particles; the condensate on the wall can be recycled; the two-layer cavity design features a safe and reliable outer shell 12 and a thermally insulated inner shell 13.

[0100] 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.

[0101] 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.

[0102] 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.

[0103] 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.

[0104] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0105] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A cooking appliance (100), characterized in that, include: A housing assembly (10) including a cooking chamber (101) and a mixing chamber (102) communicating with the cooking chamber (101); A heating assembly (20) for generating a hot gas flow, the heating assembly (20) being connected to the mixing chamber (102) to deliver the hot gas flow to the mixing chamber (102); A humidifying component (30) is provided for generating a humidified airflow, and the humidifying component (30) is connected to the mixing chamber (102) to deliver the humidified airflow to the mixing chamber (102). The cooking device (100) includes a mixing structure (40), and the airflow in the mixing chamber (102) enters the cooking chamber (101) after passing through the mixing structure (40). The mixing structure (40) includes a porous medium (42).

2. The cooking apparatus (100) according to claim 1, characterized in that, The mixing structure (40) is located at the outlet (1103) of the mixing chamber (102).

3. The cooking apparatus (100) according to claim 2, characterized in that, The hybrid structure (40) protrudes from the side of the cooking cavity (101).

4. The cooking apparatus (100) according to claim 2, characterized in that, The mixing structure (40) further includes a protective shell (41), which is connected to the housing assembly (10) and communicates with the outlet (1103) of the mixing chamber (102). The porous medium (42) is disposed inside the protective shell (41).

5. The cooking apparatus (100) according to any one of claims 1-4, characterized in that, The porous medium (42) comprises porous ceramic; and / or, the porous medium (42) is disposed at the middle position of one side wall of the cooking cavity (101).

6. The cooking apparatus (100) according to any one of claims 1-4, characterized in that, The housing assembly (10) includes a first housing (11), which has a first inlet (1101), a second inlet (1102), and an outlet (1103). The first inlet (1101) and the outlet (1103) are located at opposite ends of the first housing (11), and the second inlet (1102) is located on the side wall of the first housing (11). The heating assembly (20) is connected to the first inlet (1101), the humidifying assembly (30) is connected to the second inlet (1102), and the outlet (1103) is connected to the cooking cavity (101).

7. The cooking apparatus (100) according to any one of claims 1-4, characterized in that, The heating component (20) is configured to generate the hot airflow by heating with gas.

8. The cooking apparatus (100) according to claim 7, characterized in that, The heating assembly (20) includes a second housing (21), a burner (22) and a fan (23). The second housing (21) has a combustion chamber that communicates with the mixing chamber (102). At least a portion of the burner (22) is disposed in the combustion chamber. The fan (23) is connected to the second housing (21). The fan (23) is configured to drive airflow into the combustion chamber and input it into the mixing chamber (102) after passing through the burner (22).

9. The cooking apparatus (100) according to any one of claims 1-4, characterized in that, The humidification component (30) includes a water tank (31) and an atomizer (32). The water tank (31) is suitable for storing water, and the atomizer (32) is located in the water tank (31) for atomizing the water in the water tank (31). Alternatively, the humidification component (30) is located below the mixing chamber (102), and the upper end of the humidification component (30) is provided with an opening communicating with the mixing chamber (102).

10. The cooking apparatus (100) according to any one of claims 1-4, characterized in that, The housing assembly (10) includes an outer cavity housing (12) and an inner cavity housing (13), the cooking cavity (101) is located inside the inner cavity housing (13), and the outer cavity housing (12) is located outside the inner cavity housing (13).

11. The cooking apparatus (100) according to claim 10, characterized in that, The mixing chamber (102) is disposed between the inner cavity shell (13) and the outer cavity shell (12); and / or, the humidification assembly (30) is disposed between the inner cavity shell (13) and the outer cavity shell (12); and / or, the porous medium (42) is disposed on the side of the inner cavity shell (13) away from the outer cavity shell (12); and / or, the heating assembly (20) is disposed on the side of the outer cavity shell (12) away from the inner cavity shell (13).

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