Cooking apparatus

Abstract

The utility model provides a kind of cooking equipment, including inner bag, the air inlet and air outlet being set on inner bag, air duct and cross-flow fan, the quantity of air duct is two and respectively located the two sides of the inner bag, two air ducts are respectively with the circulation path formed by the inner bag, the top of air duct is equipped with several top air inlets with the inside of inner bag, air duct is respectively equipped with side air inlets with the inside of inner bag in side portion, each air duct is respectively connected one cross-flow fan.In the scheme, circulation path is formed by two isolated air ducts respectively.Two sides cross-flow fan simultaneously operates, forms left and right two airflow circulation in the inner cavity of inner bag respectively, effectively strengthens the convection heat exchange in inner bag, reduces airflow dead angle.Thereby not only solve the problem of local overheating or uneven cooling, but also strengthen the convection heat exchange in inner bag, shorten cooking time, improve cooking effect and efficiency.

Description

Technical Field

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

[0002] In existing cooking appliances, such as ovens and steam ovens, heating is achieved by using a heating unit and airflow circulation between the duct and the inner cavity, driven by a centrifugal fan or a cross-flow fan. For example, a similar device is disclosed in the published text of Chinese patent application CN112493839A.

[0003] However, the airflow distribution inside this existing circulation method is uneven, with dead zones or turbulence in some areas, resulting in uneven heating of food and poor cooking results. Utility Model Content

[0004] The technical problem to be solved by this utility model is to overcome the defects of existing cooking equipment in that it does not heat food evenly and has poor cooking effect, and to provide a cooking device.

[0005] The present invention solves the above-mentioned technical problems through the following technical solution:

[0006] A cooking appliance includes an inner pot, an air inlet and an air outlet disposed on the inner pot, an air duct, and a cross-flow fan. The number of air ducts is two, which are isolated from each other and are located on both sides of the inner pot. The two air ducts form a circulation path with the inner pot. The top of the air duct has several top air vents communicating with the interior of the inner pot. The side of the air duct has side air vents communicating with the interior of the inner pot. Each air duct is connected to a cross-flow fan.

[0007] In this design, two isolated air ducts create separate circulation paths. Two cross-flow fans operate simultaneously, generating two separate airflow circulations within the inner cavity of the inner liner, effectively enhancing convective heat transfer and reducing dead zones. This not only solves the problems of localized overheating or uneven cooling but also strengthens convective heat transfer within the inner liner, shortening cooking time and improving cooking results and efficiency.

[0008] Preferably, each of the air ducts includes a top air duct and a side air duct. The top air duct is located above the inner liner, and the side air duct is located on one side of the inner liner. The inlet and outlet air ducts of the cross-flow fan are connected to the top air duct and the side air duct, respectively.

[0009] This allows the air ducts on both sides to effectively and evenly utilize the space outside the inner pot, ensuring the overall structure remains compact without affecting the normal operation of the cooking function. At the same time, the top and side air ducts promote the circulation of hot air over a greater distance between the top and sides, which helps reduce uneven internal heating.

[0010] Preferably, the cooking device includes a enclosure shell, the top air duct is formed between the top of the inner pot and the top of the enclosure shell, and the side air ducts are formed between the two sides of the inner pot and the two sides of the enclosure shell. The enclosure shell can constrain the internal space of the top and side air ducts, and can isolate the air ducts from the external space, thus providing heat insulation.

[0011] Preferably, the lower surface of the enclosure shell is connected to a downwardly extending airflow guide member, which blocks the flow between the top air ducts on both sides. The airflow guide member can guide the airflow on both sides to separate and prevent them from colliding, thereby avoiding interference with the airflow circulation on both sides. When the airflow exits from the top air ducts on both sides, the airflow guide member can form an isolating barrier, causing the airflow from the top air ducts on both sides to be guided downwards after being blown out from both sides, preventing the airflow from colliding. When the airflow blows from below towards the top air ducts on both sides, the airflow guide member can guide and separate it into two streams of airflow, which are then supplied to the top air ducts on both sides respectively.

[0012] Preferably, the airflow guiding member is located above and spaced apart from one of the top air vents, and the top air ducts on both sides are respectively connected to the top air vents located below the airflow guiding member. This allows the top air ducts on both sides to jointly supply or receive air with a top air vent, achieving partial mixing of hot air, which can promote the connection between the circulation on both sides to a certain extent, thereby balancing the circulating hot air on both sides.

[0013] Preferably, the airflow guiding member has inclined airflow guide slopes on both sides, the distance between the two inclined airflow guide slopes increases with increasing height, and / or blades are provided on both sides of the bottom of the top air outlet located below the airflow guiding member, the blades on both sides of the top air outlet located below the airflow guiding member are inclined in opposite directions and the distance between them decreases with decreasing height. The inclined airflow guide slopes and / or blades can constrain the angle of airflow entry or exit, thereby reducing the loss of airflow turning on both sides and improving heating efficiency.

[0014] Preferably, blades are provided at both the top air vent and the side air vent, and the blades are rotatably connected to the inner liner. The blades can adjust the airflow into and out of the top air vent and the side air vent, thereby adjusting the heating uniformity among different areas near the top air vent and the side air vent.

[0015] Preferably, the cooking device includes a drive device and a transmission mechanism. The blades and the drive device are driven by the transmission mechanism, wherein one end of the transmission mechanism is engaged with the drive device, and the other end is connected to the blades. The drive device can automatically adjust the angle of the blades, thereby enabling further automatic real-time adjustments based on uneven heating conditions.

[0016] Preferably, the inner liner is provided with multiple layers of supports, wherein each of the side air vents is respectively located on the upper or lower side of one of the supports, and at least the topmost support does not have a side air vent located above it. The top support has low utilization rate. By avoiding setting side air vents above the top support, airflow can be prevented from bypassing the lower supports and instead circulating directly through the upper side air vents.

[0017] Preferably, the cooking device further includes a heating unit disposed above or below the top of the inner pot. The heating unit can heat the passing airflow and make full use of the space above the inner pot.

[0018] Preferably, the air outlet of the cross-flow fan is connected to the top air duct, and the air inlet of the cross-flow fan is connected to the side air duct. The top air duct supplies air to the top air outlet, and the side air outlet supplies air to the side air duct. This allows the airflow to diffuse and mix within the inner liner before heating the food, improving the uniformity of heating.

[0019] 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

[0020] Figure 1 This is a perspective view of a cooking device according to a preferred embodiment of the present invention.

[0021] Figure 2 This is a cross-sectional schematic diagram of a cooking device according to a preferred embodiment of the present invention.

[0022] Figure 3 This is a partially enlarged schematic diagram of the flow guiding component of a preferred embodiment of the present invention.

[0023] Figure 4 This is a schematic diagram of the transmission mechanism of a preferred embodiment of the present invention.

[0024] Figure 5 This is a schematic diagram of the mounting structure of the bracket according to a preferred embodiment of the present invention.

[0025] Explanation of reference numerals in the attached figures

[0026] Inner liner 100

[0027] 200 air duct

[0028] Top air duct 201

[0029] Side air duct 202

[0030] Top air vent 210

[0031] Side air vent 220

[0032] Crossflow fan 300

[0033] 400 blades

[0034] 500 enclosure shell

[0035] Flow guiding component 600

[0036] Wind guide slope 610

[0037] Bracket 700

[0038] Transmission mechanism 800

[0039] Heating unit 900 Detailed Implementation

[0040] The present invention will be described more clearly and completely below with reference to the accompanying drawings, using a preferred embodiment.

[0041] like Figures 1-5 As shown, this embodiment discloses a cooking device, including an inner pot 100, an air inlet and an air outlet disposed on the inner pot 100, an air duct 200, and a cross-flow fan 300. The number of air ducts 200 is two that are isolated from each other and are located on both sides of the inner pot 100. The two air ducts 200 form a circulation path with the inner pot 100. The top of the air duct 200 is provided with a plurality of top air vents 210 that communicate with the interior of the inner pot 100. The side of the air duct 200 is provided with side air vents 220 that communicate with the interior of the inner pot 100. Each air duct 200 is connected to a cross-flow fan 300.

[0042] In this embodiment, two isolated air ducts 200 form circulation paths. The two cross-flow fans 300 operate simultaneously, creating two airflow circulations within the inner cavity of the inner liner 100, effectively enhancing convective heat transfer within the inner liner 100 and reducing dead air zones. This not only solves the problems of localized overheating or uneven cooling but also enhances convective heat transfer within the inner liner 100, shortening cooking time and improving cooking results and efficiency. The cooking equipment in this embodiment can be an oven, a steam oven, or similar device.

[0043] like Figure 2As shown, in a preferred embodiment, the air outlet of the cross-flow fan 300 is connected to the top air duct 201, and the air inlet of the cross-flow fan 300 is connected to the side air duct 202. The top air duct 201 supplies air to the top air outlet 210, and the side air outlet 220 supplies air to the side air duct 202. This allows the airflow to diffuse and mix within the inner liner 100 before heating the food, improving the uniformity of heating. Of course, in other embodiments, a reverse circulation method can also be used.

[0044] like Figure 2 As shown, in a preferred embodiment, each air duct 200 includes a top air duct 201 and a side air duct 202. The top air duct 201 is located above the inner liner 100, and the side air duct 202 is located on one side of the inner liner 100. The inlet and outlet air of the cross-flow fan 300 are connected to the top air duct 201 and the side air duct 202, respectively. This allows the air ducts 200 on both sides to effectively and evenly utilize the space outside the inner liner 100, ensuring the compactness of the overall structure without affecting the normal operation of the cooking function. At the same time, the top air duct 201 and the side air duct 202 promote the circulation of hot air over a greater distance between the top and the side, which helps to reduce uneven internal heating.

[0045] like Figure 2 As shown, in a preferred embodiment, the cooking device includes a enclosure shell 500. A top air duct 201 is formed between the top of the inner pot 100 and the top of the enclosure shell 500, and side air ducts 202 are formed between the two sides of the inner pot 100 and the two sides of the enclosure shell 500. The enclosure shell 500 can constrain the internal space of the top air duct 201 and the side air ducts 202, and the enclosure shell 500 can isolate the air ducts 200 from the external space, thus providing heat insulation.

[0046] like Figure 2 and Figure 3 As shown, in a preferred embodiment, a downwardly extending airflow guide member 600 is connected to the lower surface of the enclosure shell 500, and the airflow guide member 600 blocks the space between the top air ducts 201 on both sides. The airflow guide member 600 can guide the airflow on both sides to separate and prevent them from colliding, thereby avoiding the airflow circulation on both sides being affected. When the airflow exits from the top air ducts 201 on both sides, the airflow guide member 600 can form an isolating barrier, so that the airflow from the top air ducts 201 on both sides is guided downward after being blown out from both sides, avoiding the airflow colliding on both sides. When the airflow blows from below to the top air ducts 201 on both sides, the airflow guide member 600 can guide and separate it into two airflows, which are respectively provided to the top air ducts 201 on both sides.

[0047] like Figure 2 and Figure 3As shown, in a preferred embodiment, the airflow guide member 600 is positioned above and spaced apart from a top air vent 210, and the top air ducts 201 on both sides are connected to the top air vents 210 located below the airflow guide member 600. This allows the top air ducts 201 on both sides to jointly supply or receive air with the top air vent 210, achieving partial mixing of hot air. This can promote the connection between the circulation on both sides to a certain extent, thereby balancing the hot air circulating on both sides.

[0048] like Figure 2 and Figure 3 As shown, in a preferred embodiment, the airflow guide member 600 has inclined airflow guide slopes 610 on both sides, and the distance between the two airflow guide slopes 610 increases with the increase of height. And / or blades 400 are provided on both sides of the bottom of the top air outlet 210 located below the airflow guide member 600. The blades 400 on both sides of the top air outlet 210 located below the airflow guide member 600 are inclined in opposite directions, and the distance between them decreases with the decrease of height. The airflow guide slopes 610 and / or blades 400 can constrain the angle of airflow entry or exit, thereby reducing the loss of airflow turning on both sides and improving heating efficiency.

[0049] like Figures 1-4 As shown, in a preferred embodiment, blades 400 are provided at both the top air vent 210 and the side air vents, and the blades 400 are rotatably connected to the inner liner 100. The blades 400 can adjust the airflow into and out of the top air vent 210 and the side air vents, thereby adjusting the heating uniformity among the areas near different top air vents 210 and side air vents.

[0050] like Figure 4 As shown, in a preferred embodiment, the cooking device includes a drive device and a transmission mechanism 800. The blades 400 and the drive device are driven by the transmission mechanism 800, wherein one end of the transmission mechanism 800 is engaged with the drive device, and the other end is connected to the blades 400. The drive device can be a motor, cylinder, or other similar device, and the transmission mechanism 800 can include gears, connecting rods, or other components. The angle of the blades 400 can be automatically adjusted by the drive device, thereby enabling further automatic real-time adjustments based on uneven heating conditions.

[0051] like Figure 5 As shown, in a preferred embodiment, the inner liner 100 has multiple layers of supports 700 inside. Each side vent 220 is located on the upper or lower side of a support 700, and at least the topmost support 700 does not have a side vent 220 above it. The top support 700 has low utilization. By avoiding setting a side vent 220 above the top support 700, airflow can be prevented from bypassing the lower supports 700 and instead circulating directly through the upper side vent 220.

[0052] like Figure 5 As shown, in a preferred embodiment, the cooking device further includes a heating unit 900, which is disposed above or below the top of the inner pot 100. The heating unit 900 can heat the passing airflow and make full use of the space above the inner pot 100.

[0053] This invention avoids the problem of some parts being overcooked or undercooked during cooking, and also 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 overall cooking effect.

[0054] 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, an air inlet and an air outlet disposed on the inner pot, an air duct, and a cross-flow fan, characterized in that, The number of air ducts is two, which are isolated from each other and located on both sides of the inner liner. The two air ducts form a circulation path with the inner liner. The top of the air duct has several top air vents that communicate with the interior of the inner liner. The side of the air duct has side air vents that communicate with the interior of the inner liner. Each air duct is connected to a cross-flow fan.

2. The cooking apparatus as described in claim 1, characterized in that, Each of the aforementioned air ducts includes a top air duct and a side air duct. The top air duct is located above the inner liner, and the side air duct is located on one side of the inner liner. The inlet and outlet air ducts of the cross-flow fan are connected to the top air duct and the side air duct, respectively.

3. The cooking apparatus as described in claim 2, characterized in that, The cooking device includes a enclosure shell, the top air duct is formed between the top of the inner pot and the top of the enclosure shell, and the side air ducts are formed between the two sides of the inner pot and the two sides of the enclosure shell.

4. The cooking apparatus as described in claim 3, characterized in that, The lower surface of the enclosure shell is connected to a downwardly extending flow guide member, which is positioned between the top air ducts on both sides.

5. The cooking apparatus as described in claim 4, characterized in that, The airflow guiding member is located above one of the top air vents and is spaced apart, and the top air ducts on both sides are respectively connected to the top air vents located below the airflow guiding member.

6. The cooking apparatus as described in claim 5, characterized in that, The airflow guide member has inclined airflow guide slopes on both sides, and the distance between the two airflow guide slopes increases with the increase of height. And / or the bottom of the top air outlet located below the airflow guide member is provided with blades on both sides, and the blades on both sides of the top air outlet located below the airflow guide member are inclined in opposite directions and the distance between them decreases with the decrease of height.

7. The cooking apparatus as described in claim 1, characterized in that, Both the top air vent and the side air vent are equipped with blades, which are rotatably connected to the inner liner.

8. The cooking apparatus as described in claim 1, characterized in that, The inner liner is provided with multiple layers of supports, wherein each of the side air vents is respectively provided on the upper or lower side of a support, and at least the topmost support is not provided with a side air vent.

9. The cooking apparatus as described in claim 1, characterized in that, The cooking device also includes a heating unit, which is disposed above or below the top of the inner pot.

10. The cooking apparatus according to any one of claims 2-6, characterized in that, The air outlet of the cross-flow fan is connected to the top air duct, the air inlet of the cross-flow fan is connected to the side air duct, the top air duct supplies air to the top air outlet, and the side air outlet supplies air to the side air duct.

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