Cooking apparatus

Abstract

The utility model provides a kind of cooking equipment, including inner bag, heating unit and the cross-flow fan located above inner bag, several air inlets located at the side or back of inner bag, air inlet is arranged along the height direction of inner bag, the position of each air inlet is provided with blade, blade is rotationally arranged relative to inner bag and changes the angle between blade and air inlet, wherein, the included angle between blade and air inlet is set towards the air inlet direction of fan, blade is directly or indirectly driven by driving equipment, the back or side of inner bag and a flow guide back plate jointly form the air inlet channel communicated with the outlet of cross-flow fan, the surface of flow guide back plate gradually approaches the back or side of inner bag with the reduction of height.The utility model avoids the occurrence of local overcooked or undercooked situation during cooking on one hand, also solves the problem of low flow rate away from air inlet, improves the heat exchange efficiency of bottom.Obvious improvement of the consistency of cooking can be realized, and cooking effect is improved.

Description

Technical Field

[0001] This utility model relates to cooking equipment. Background Technology

[0002] In existing cooking equipment, such as ovens and steam ovens, hot air is circulated using centrifugal fans or cross-flow fans. The different air intake conditions at different air inlets determine the varying heating conditions at different heights within the inner cavity. Currently common air duct designs often fail to fully optimize airflow paths, resulting in dead zones or turbulence in some areas. This leads to inconsistent air intake conditions at different air inlets, affecting heat exchange efficiency and the uniformity of food heating. Utility Model Content

[0003] The technical problem to be solved by this utility model is to overcome the defects of poor heating efficiency and uneven heating in existing cooking equipment, and to provide a cooking device.

[0004] The present invention solves the above-mentioned technical problems through the following technical solution:

[0005] A cooking device includes an inner pot, a heating unit, and a cross-flow fan located above the inner pot. Several air inlets are located on the side or back of the inner pot, arranged along the height of the inner pot. Each air inlet is equipped with a blade, which is rotatable relative to the inner pot, changing the angle between the blade and the air inlet. The included angle between the blade and the air inlet faces the air intake direction of the fan. The blade is driven directly or indirectly by a driving device. The back or side of the inner pot, together with a guide plate, forms an air intake duct communicating with the outlet of the cross-flow fan. The surface of the guide plate gradually approaches the back or side of the inner pot as the height decreases.

[0006] This solution adjusts the working angle of each blade to regulate the airflow at the corresponding air inlet, thus preventing localized overcooking or undercooking. The airflow guide plate addresses the issue of low airflow velocity far from the air inlet, improving heat exchange efficiency at the bottom. Therefore, this solution significantly improves cooking consistency and enhances cooking results.

[0007] Preferably, the airflow guide plate includes a sidewall portion and a backplate portion, the backplate portion being spaced apart from the inner liner, and the sidewall portion extending above the space between the backplate portion and the inner liner on both sides. The sidewall portion can constrain the airflow from the upper cross-flow fan to flow downwards as much as possible and prevent it from escaping from the sides, thereby ensuring the air intake efficiency of the lower air inlet.

[0008] Preferably, the sidewall portion has a gradually expanding shape, which gradually widens from the side closer to the cross-flow fan to the side farther away from the cross-flow fan. The gradually expanding shape of the sidewall portion ensures that the airflow can spread smoothly in the width direction, which is beneficial for balancing the airflow.

[0009] Preferably, the guide plate has several protruding guide ribs on the side facing the inner liner. These guide ribs extend downwards from the outlet side of the cross-flow fan, and extend radially relative to the cross-flow fan. The guide ribs further improve the uniformity of airflow distribution, making the airflow at the air outlet more uniform in the horizontal direction.

[0010] Preferably, the air inlets are arranged in several rows along the width direction of the inner liner, and the guide ribs cover each air inlet. This ensures that the airflow can be evenly distributed to each air inlet in the horizontal direction.

[0011] Preferably, the blades at the same height are arranged in parallel, and these blades are driven directly or indirectly by the same drive device to achieve synchronous rotation. This ensures that the blades at the same height can be adjusted uniformly, guaranteeing consistent airflow at the air inlets at the same height and simplifying the structure.

[0012] Preferably, the blades and the drive device are connected via a transmission mechanism, wherein the drive device is a motor, one end of the transmission mechanism is coupled to the motor, and the other end is connected to the blades. The blade angle can be adjusted more precisely by rotating the motor, which facilitates better control of airflow into each inlet.

[0013] Preferably, the width of the uppermost air inlet is smaller than the width of the lower air inlet. Since the space above the inner pot is underutilized during cooking, reducing the width of the uppermost air inlet can balance the overall airflow, allowing more air to enter from below.

[0014] Preferably, a return air vent is provided above the inner liner, and a heating unit is provided above and / or below the return air vent. This allows for continuous heating of the air during return air circulation.

[0015] Preferably, the angle between the blades and the air inlet increases as the height of the air inlet decreases. This allows the lower air inlet to receive airflow compensation, balancing the airflow volume at each air inlet.

[0016] The positive and progressive effects of this invention are as follows: Firstly, it avoids the occurrence of overcooked or undercooked areas during cooking; secondly, it solves the problem of low airflow velocity at areas far from the air vent, thus improving the heat exchange efficiency at the bottom. This significantly improves the consistency of cooking and enhances the cooking results. Attached Figure Description

[0017] Figure 1 This is a perspective view of a cooking device according to a preferred embodiment of the present invention.

[0018] Figure 2 This is a cross-sectional schematic diagram of a cooking device according to a preferred embodiment of the present invention.

[0019] Figure 3 This is a schematic diagram of the internal structure of the cooking device according to a preferred embodiment of the present invention.

[0020] Figure 4 This is a schematic diagram of the internal structure of the preferred embodiment of the present invention after the flow guide backplate has been removed.

[0021] Figure 5 This is a schematic diagram of the flow guide backplate of a preferred embodiment of the present invention.

[0022] Air duct A

[0023] Inner liner 100

[0024] Top wall 101

[0025] Rear wall 102

[0026] Air inlet 110

[0027] Return air vent 120

[0028] Casing 200

[0029] Crossflow fan 300

[0030] Heating unit 400

[0031] 500 blades

[0032] Handle part 510

[0033] Transmission mechanism 600

[0034] 700mm backplane

[0035] Side wall portion 710

[0036] Back panel 720

[0037] Guide rib 721 Detailed Implementation

[0038] The present invention will be described more clearly and completely below with reference to the accompanying drawings, using a preferred embodiment.

[0039] like Figures 1-5 As shown, this embodiment discloses a cooking device, including an inner pot 100, a heating unit 400, and a cross-flow fan 300 located above the inner pot 100. Several air inlets 110 are located on the side or back of the inner pot 100, and the air inlets 110 are arranged along the height direction of the inner pot 100. Each air inlet 110 is provided with a blade 500, which is rotatably set relative to the inner pot 100 and changes the angle between the blade 500 and the air inlet 110. The included angle between the blade 500 and the air inlet 110 is set towards the air intake direction of the fan. The blade 500 is driven directly or indirectly by a driving device. The back or side of the inner pot 100 and a guide back plate 700 together form an air intake duct A that communicates with the outlet of the cross-flow fan 300. The surface of the guide back plate 700 gradually approaches the back or side of the inner pot 100 as the height decreases.

[0040] like Figure 1 and Figure 2 As shown, in this embodiment, the top wall surface 101 of the inner liner 100 has a return air vent 120, and the rear wall surface 102 of the inner liner 100 has an air inlet 110. The air duct A in this embodiment is composed of the space between the outer shell 200, the inner liner 100, and the guide back plate 700. It includes an upper air duct formed between the top wall surface 101 of the inner liner 100 and the top surface of the outer shell 200, and a rear air duct formed between the rear wall surface 102 of the inner liner 100 and the guide back plate 700. Of course, in other embodiments, the air duct A can be formed not only between the side wall of the inner liner 100 and the outer shell 200, but also through other structures. The outer shell 200 can be the external structure of the entire cooking device or an internal structure of the cooking device. The driving device can be a motor, cylinder, or other conventional power-providing device.

[0041] The cooking device in this embodiment can be an oven or a steam oven. This embodiment adjusts the working angle of each blade 500 to regulate the airflow at the corresponding air inlet 110, thereby preventing localized overcooking or undercooking. The guide plate 700 addresses the issue of low airflow velocity far from the air inlet, improving heat exchange efficiency at the bottom. Therefore, this solution significantly improves cooking consistency and enhances cooking results.

[0042] like Figure 1 and Figure 2 As shown, in a preferred embodiment, a return air vent 120 is provided above the inner liner 100, and a heating unit 400 is provided above and / or below the return air vent 120. This allows for continuous heating of the air during return air circulation.

[0043] like Figures 3-5 As shown, in a preferred embodiment, the guide backplate 700 includes a sidewall portion 710 and a backplate portion 720. The backplate portion 720 is spaced apart from the inner liner 100, and the sidewall portion 710 extends above the space between the backplate portion 720 and the inner liner 100 on both sides. The sidewall portion 710 can constrain the airflow from the upper cross-flow fan 300 to flow downwards as much as possible and prevent it from escaping from the sides, thereby ensuring the air intake efficiency of the lower air inlet 110.

[0044] like Figures 3-5 As shown, in a preferred embodiment, the sidewall portion 710 has a gradually expanding shape, which gradually expands from the side closer to the cross-flow fan 300 to the side farther away from the cross-flow fan 300. The gradually expanding shape of the sidewall portion 710 ensures that the airflow can spread smoothly in the width direction, which is beneficial for balancing the airflow.

[0045] like Figures 3-5 As shown, in a preferred embodiment, the guide plate 700 has a plurality of protruding guide ribs 721 on the side facing the inner liner 100. The guide ribs 721 extend downward from the outlet side of the cross-flow fan 300, and the plurality of guide ribs 721 extend radially relative to the cross-flow fan 300. The guide ribs 721 further improve the uniformity of airflow distribution, making the airflow at the air outlet more uniform in the horizontal direction.

[0046] like Figures 3-5 As shown, in a preferred embodiment, the air inlets 110 are arranged in several rows along the width direction of the inner liner 100, and the guide ribs 721 cover each air inlet 110. This ensures that the airflow can be evenly distributed to each air inlet 110 in the horizontal direction.

[0047] like Figures 3-5 As shown, in a preferred embodiment, multiple blades 500 arranged in parallel at the same height are directly or indirectly driven by the same drive device to achieve synchronous rotation. This ensures that the blades 500 at the same height can be adjusted uniformly, which on the one hand guarantees consistent air intake at the air inlet 110 at the same height, and on the other hand helps to simplify the structure.

[0048] Better, such as Figures 3-5 As shown, in a preferred embodiment, the blade 500 and the drive device are connected via a transmission mechanism 600. The drive device is a motor, and one end of the transmission mechanism 600 is coupled to the motor, while the other end is connected to the blade 500. The angle of the blade 500 can be adjusted more precisely by changing the rotation angle of the motor, which facilitates better control of the airflow into each air inlet 110.

[0049] like Figures 3-5As shown, in a preferred embodiment, the width of the uppermost air inlet 110 is smaller than the width of the lower air inlet 110. Since the utilization rate of the space above the inner pot 100 is low during cooking, reducing the width of the uppermost air inlet 110 can balance the overall air intake, allowing more air to enter from below.

[0050] like Figures 3-5 As shown, in a preferred embodiment, the angle between the blade 500 and the air inlet 110 increases as the height of the air inlet 110 decreases. This allows the lower air inlet 110 to receive air intake compensation, balancing the air intake volume of each air inlet 110.

[0051] The positive and progressive effects of this invention are as follows: Firstly, it avoids the occurrence of overcooked or undercooked areas during cooking; secondly, it solves the problem of low airflow velocity at areas far from the air vent, thus improving the heat exchange efficiency at the bottom. This significantly improves the consistency of cooking and enhances the cooking results.

[0052] While specific embodiments of this utility model have been described above, those skilled in the art should understand that these are merely illustrative examples, and the scope of protection of this utility model is defined by the appended claims. Those skilled in the art can make various changes or modifications to these embodiments without departing from the principles and essence of this utility model, but all such changes and modifications fall within the scope of protection of this utility model.

Claims

1. A cooking appliance, comprising an inner pot, a heating unit, and a cross-flow fan located above the inner pot, and a plurality of air inlets located on the side or back of the inner pot, characterized in that, The air inlets are arranged along the height of the inner liner, and each air inlet is equipped with a blade. The blade is rotatable relative to the inner liner, changing the angle between the blade and the air inlet. The included angle between the blade and the air inlet is oriented towards the air intake direction of the fan. The blade is driven directly or indirectly by a drive device. The back or side of the inner liner and a guide back plate together form an air intake channel communicating with the outlet of the cross-flow fan. The surface of the guide back plate gradually approaches the back or side of the inner liner as the height decreases.

2. The cooking apparatus as described in claim 1, characterized in that, The flow guide back plate includes a side wall portion and a back plate portion, the back plate portion being spaced apart from the inner liner, and the side wall portion extending on both sides above the space between the back plate portion and the inner liner.

3. The cooking apparatus as described in claim 2, characterized in that, The sidewall portion has a gradually expanding shape, which gradually expands from the side closer to the cross-flow fan to the side farther away from the cross-flow fan.

4. The cooking apparatus as described in claim 1, characterized in that, The guide back plate has several protruding guide ribs on the side facing the inner liner. The guide ribs extend downward from the outlet side of the cross-flow fan, and the guide ribs extend radially relative to the cross-flow fan.

5. The cooking apparatus as described in claim 4, characterized in that, The air inlets are arranged in several rows along the width of the inner liner, and the guide ribs cover each air inlet.

6. The cooking apparatus as described in claim 1, characterized in that, The same height includes multiple blades arranged in parallel, which are driven directly or indirectly by the same drive device to achieve synchronous rotation.

7. The cooking apparatus as described in claim 1, characterized in that, The blade and the drive device are connected by a transmission mechanism, wherein the drive device is a motor, one end of the transmission mechanism is connected to the motor, and the other end is connected to the blade.

8. The cooking apparatus as described in claim 1, characterized in that, The width of the uppermost air inlet is smaller than the width of the lower air inlet.

9. The cooking apparatus as described in claim 1, characterized in that, An air return vent is provided above the inner liner, and a heating unit is provided above and / or below the air return vent.

10. The cooking apparatus according to any one of claims 1-9, characterized in that, The angle between the blade and the air inlet increases as the height of the air inlet decreases.

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