Cooking apparatus

Abstract

This invention provides a cooking device, including an inner pot, an outer shell, an air duct formed between the inner pot and the outer shell, a heating unit and a cross-flow fan located in the air duct, and several air inlets located on the side or back of the inner pot. The air inlets are arranged along the height direction of the inner pot, and each air inlet is equipped with a blade. The blade 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 cross-flow fan. The blade is driven directly or indirectly by a driving device. This invention allows adjustment of the working angle of each blade to regulate the air intake at the corresponding air inlet, thereby preventing localized overcooking or undercooking. Therefore, this solution significantly improves cooking consistency and enhances cooking results.

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 defect of 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, an outer shell, an air duct formed between the inner pot and the outer shell, a heating unit and a cross-flow fan located in the air duct, and a plurality of air inlets located on the side or back of the inner pot. The air inlets are arranged along the height direction of the inner pot, and each air inlet is provided with a blade. The blade is rotatably configured relative to the inner pot and changes the angle between the blade and the air inlet. The included angle between the blade and the air inlet is set towards the air intake direction of the cross-flow fan, and the blade is driven directly or indirectly by a driving device.

[0006] This solution adjusts the airflow at the corresponding air inlet by regulating the working angle of each blade. Increasing the blade angle increases hot air circulation in areas with insufficient heat, while decreasing the blade angle reduces hot air circulation in areas with excessive heat, thus preventing localized overcooking or undercooking. Therefore, this solution significantly improves cooking consistency and enhances cooking results.

[0007] 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.

[0008] 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.

[0009] Preferably, the transmission mechanism includes a gear and a telescopic rod assembly that can extend and retract relative to each other. The two ends of the telescopic rod assembly are connected to the gear and the blade, respectively. The telescopic rod assembly is fixedly connected to the gear and rotatably connected to the blade. The transmission mechanism implemented by the gear and telescopic rod assembly is reliable in operation and has a simple structure. Furthermore, the overall structure has a small thickness, which helps to reduce the space occupied in the thickness direction of the air duct, reduce obstruction to the flow of hot air, and reduce the impact on hot air circulation.

[0010] Preferably, the blade is provided with a protruding handle portion, which is rotatably connected to the telescopic rod assembly. The handle portion facilitates the connection between the blade and the telescopic rod assembly. Furthermore, the handle portion and the telescopic rod assembly can avoid direct manipulation of the blade during assembly and disassembly, thus preventing damage to the blade.

[0011] Preferably, a pin is provided at the lower edge of the air inlet, and a pin hole is provided on the blade, with the pin hole and the pin engaging. The pin and pin hole ensure a secure connection between the blades. Simultaneously, the pin located at the lower edge of the air inlet prevents air leakage from occurring on the axis of rotation of the blades during rotation.

[0012] Preferably, the lower edge of the air inlet has a convex, arc-shaped surface, and the lower edge of the blade has a corresponding concave, arc-shaped surface, with the concave surface slidingly disposed on the convex surface. The cooperation of the convex and concave surfaces ensures stable support for the blade during rotation, while also guaranteeing their contact and sealing during rotation, preventing hot air from passing through.

[0013] Preferably, the side of the recessed surface facing the air inlet protrudes beyond the side of the recessed surface facing away from the air inlet. This restricts the rotation of the recessed surface towards the air inlet, as the side facing the air inlet presses against the edge of the air inlet, preventing further rotation into the air inlet. On the other hand, it does not restrict the blades from rotating away from the air inlet, ensuring that the blades do not rotate excessively.

[0014] 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.

[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 significant improvement of this invention lies in its ability to adjust the airflow at the corresponding air inlet by regulating the working angle of each blade, thereby preventing localized overcooking or undercooking. Therefore, this solution significantly improves cooking consistency and enhances 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 transmission mechanism of a preferred embodiment of the present invention.

[0021] Figure 5 This is a schematic diagram of the blade structure of a preferred embodiment of the present invention.

[0022] Figure 6 This is a cross-sectional schematic diagram of the blade of a preferred embodiment of the present invention.

[0023] Figure 7 This is a schematic diagram of the lower edge of the air inlet in a preferred embodiment of the present invention.

[0024] Explanation of reference numerals in the attached figures

[0025] Air duct A

[0026] Inner liner 100

[0027] Top wall 101

[0028] Rear wall 102

[0029] Air inlet 110

[0030] Pin 111

[0031] Bottom edge 112

[0032] Return air vent 120

[0033] Casing 200

[0034] Crossflow fan 300

[0035] Heating unit 400

[0036] 500 blades

[0037] Pin Hole 501

[0038] Handle part 510

[0039] Bottom edge 502

[0040] 502a on one side

[0041] 502b on one side

[0042] Transmission mechanism 600

[0043] Gear 610

[0044] Telescopic pole assembly 620 Detailed Implementation

[0045] The present invention will be described more clearly and completely below with reference to the accompanying drawings, using a preferred embodiment.

[0046] like Figures 1-7 As shown, this embodiment discloses a cooking device, including an inner pot 100, an outer shell 200, an air duct A formed between the inner pot 100 and the outer shell 200, a heating unit 400 and a cross-flow fan 300 located in the air duct A, and a plurality of air inlets 110 located on the side or back of the inner pot 100. 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. The blade 500 is rotatably arranged 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.

[0047] like Figure 1 and Figure 2As shown, in this embodiment, a return air vent 120 is provided on the top wall surface 101 of the inner liner 100, and an air inlet 110 is provided on the rear wall surface 102 of the inner liner 100. The air duct A in this embodiment is composed of the space between the outer shell 200 and the inner liner 100, including the top wall surface 101 and the rear wall surface 102 of the inner liner 100 forming with the top and rear surfaces of the outer shell 200, respectively. 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 conventional device for providing power, such as a motor or cylinder.

[0048] The cooking equipment in this embodiment can be an oven or a steam oven. This embodiment adjusts the hot air intake at the corresponding air inlet 110 by adjusting the working angle of each blade 500. Increasing the blade angle 500 increases hot air circulation in areas with insufficient heat, while decreasing the blade angle 500 reduces hot air circulation in areas with excessive heat, thereby preventing localized overcooking or undercooking. Therefore, this solution significantly improves cooking consistency and enhances cooking results.

[0049] like Figure 3 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.

[0050] like Figure 3 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.

[0051] like Figure 3 As 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.

[0052] 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.

[0053] like Figure 4 As shown, in a preferred embodiment, the transmission mechanism 600 includes a gear 610 and a telescopic rod assembly 620 that can extend and retract relative to each other. The two ends of the telescopic rod assembly 620 are connected to the gear 610 and the blade 500, respectively. The telescopic rod assembly 620 is fixedly connected to the gear 610 and rotatably connected to the blade 500. The transmission mechanism 600, implemented through the gear 610 and the telescopic rod assembly 620, operates reliably and has a simple structure. Furthermore, the overall structure has a relatively small thickness, which helps to reduce the space occupied in the thickness direction of the air duct A, reduce obstruction to the hot air flow, and reduce the impact on hot air circulation.

[0054] like Figure 4 As shown, in a preferred embodiment, the blade 500 is provided with a protruding handle portion 510, which is rotatably connected to the telescopic rod assembly 620. The handle portion 510 facilitates the connection between the blade 500 and the telescopic rod assembly 620. Furthermore, the handle portion 510 and the telescopic rod assembly 620 can avoid direct manipulation of the blade 500 during assembly and disassembly, preventing damage to the blade 500. In this embodiment, the telescopic rod assembly 620 includes a portion connected to the gear 610 and a T-shaped rod-like portion. The T-shaped rod-like portion is retractable. Both ends of the T-shaped rod-like portion rotate with the handle portion 510 of the blade 500.

[0055] like Figures 4-7 As shown, in a preferred embodiment, a pin 111 is provided on the lower edge 112 of the air inlet 110, and a pin hole 501 is provided on the blade 500, with the pin hole 501 engaging with the pin. The pin 111 and pin hole 501 ensure a secure connection of the blade 500. Simultaneously, the pin located on the lower edge of the air inlet 110 prevents air leakage from occurring on the rotation axis side of the blade 500 during rotation.

[0056] like Figures 4-7 As shown, in a preferred embodiment, the lower edge of the air inlet 110 has a convex, arc-shaped surface, and the lower edge 502 of the blade 500 has a corresponding concave, arc-shaped surface, with the concave surface sliding on the convex surface. The cooperation of the convex and concave surfaces ensures stable support for the blade 500 during rotation, while also ensuring the contact and sealing of the convex and concave surfaces during rotation, preventing hot air from passing through.

[0057] like Figures 4-7As shown, in the preferred embodiment, the side 502a of the recessed surface facing the air inlet 110 protrudes from the side 502b of the recessed surface facing away from the air inlet 110. This restricts the rotation of the recessed surface towards the air inlet 110, as the side 502a facing the air inlet 110 presses against the edge of the air inlet 110, preventing further rotation into the air inlet 110. On the other hand, it does not restrict the blades 500 from rotating towards the side away from the air inlet 110, ensuring that the blades 500 do not rotate excessively.

[0058] like Figure 3 As 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.

[0059] 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.

[0060] The significant improvement of this invention lies in the fact that by adjusting the working angle of each blade by 500 degrees, the hot air intake at the corresponding air inlet 110 can be controlled, thereby preventing localized overcooking or undercooking. Therefore, this solution can significantly improve the consistency of cooking and enhance the cooking effect.

[0061] 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 apparatus comprising an inner vessel, an outer shell, an air duct formed between the inner vessel and the outer shell, a heating unit and a cross-flow fan located in the air duct, and a plurality of air inlets located at a side or a back of the inner vessel, 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 and changes 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 cross-flow fan. The blade is driven directly or indirectly by a drive device.

2. 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.

3. 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.

4. The cooking apparatus as described in claim 3, characterized in that, The transmission mechanism includes a gear and a telescopic rod assembly that extends and retracts relative to each other. The two ends of the telescopic rod assembly that extend and retract relative to each other are connected to the gear and the blade, respectively. The telescopic rod assembly is fixedly connected to the gear and rotatably connected to the blade.

5. The cooking apparatus as described in claim 4, characterized in that, The blade is provided with a protruding handle portion, which is rotatably connected to the telescopic rod assembly.

6. The cooking apparatus as described in claim 1, characterized in that, A pin is provided at the lower edge of the air inlet, and a pin hole is provided on the blade, with the pin hole and the pin engaging.

7. The cooking apparatus as described in claim 1, characterized in that, The lower edge of the air inlet has a convex arc-shaped surface, and the lower edge of the blade has a corresponding concave arc-shaped surface. The concave surface is slidably disposed on the convex surface.

8. The cooking apparatus as described in claim 7, characterized in that, The side of the recessed surface facing the air inlet protrudes from the side of the recessed surface away from the air inlet.

9. 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.

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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