Cooking apparatus

Abstract

The application relates to a cooking device, which comprises a box body, an inner container, a hot air blower arranged on the side wall of the inner container, a hot air blower baffle with a plurality of air outlet holes and a plurality of air return holes, and a dirt blocking plate arranged in the inner container and on the side of the hot air blower baffle away from the hot air blower. The dirt blocking plate and the hot air blower baffle jointly enclose an air return channel which penetrates up and down and has an upper opening and a lower opening, both of which are communicated with the inner space of the inner container. All the air outlet holes are located outside the air return channel. The part of the hot air blower baffle which participates in forming the air return channel comprises an air return part which is arranged close to the hot air blower. Along the air outlet direction of the hot air blower, the air return part is arranged opposite to the hot air blower, all the air return holes are arranged in the air return part and are communicated with the air return channel, and the part of the air return channel except the upper opening, the lower opening and the air return holes is sealed, and the dirt blocking plate shields all the air return holes. The cooking device can prevent the hot air blower from being dirty, ensure the normal operation of the hot air blower and reduce the cleaning burden of the user.

Description

Technical Field

[0001] This application relates to the field of kitchenware technology, and in particular to cooking equipment. Background Technology

[0002] Ovens and steam ovens, which have baking functions, typically include a convection fan and a convection fan baffle. The convection fan agitates the hot air inside the oven cavity, creating airflow and allowing heat to quickly reach the food. The convection fan also guides the hot air, ensuring it is evenly distributed. Specifically, the convection fan baffle has multiple air outlets and return vents. The hot air generated by the convection fan is blown relatively evenly from the outlets and eventually returns to the vicinity of the convection fan through the return vents, before being blown out again through the outlets, in a continuous cycle. The reason the hot air returns to the vicinity of the convection fan through the return vents is because the convection fan is positioned behind and close to the return vents. This creates negative pressure in the area behind the return vents, causing the hot air to return to the convection fan through the return vents under the influence of this negative pressure.

[0003] However, during the cooking process, splattering of soup, oil, and other substances can occur. Some of these splattered substances, directed towards the return air vents, will splash onto the hot air blower, causing it to become dirty, affecting its normal operation, and making it difficult to clean, thus increasing the user's cleaning burden. Utility Model Content

[0004] Therefore, it is necessary to provide a cooking device to address the above problems.

[0005] To address the above problems, this application provides the following technical solution:

[0006] A cooking device comprising:

[0007] Box;

[0008] The inner liner is located within the aforementioned housing.

[0009] A hot air blower is located on the side wall of the inner liner;

[0010] The hot air blower baffle is located inside the inner liner and has multiple air outlets and multiple air return holes;

[0011] A baffle plate is located inside the inner liner and is disposed on the side of the hot air blower baffle away from the hot air blower; the baffle plate and the hot air blower baffle together form a vertically penetrating return air channel, the return air channel having an upper opening and a lower opening, both of which communicate with the internal space of the inner liner; all the air outlets are located outside the return air channel;

[0012] The portion of the hot air blower baffle that participates in forming the return air channel includes a return air section. The return air section is located close to the hot air blower and is positioned directly opposite the hot air blower along the air outlet direction of the hot air blower. All the return air holes are located in the return air section and are connected to the return air channel.

[0013] The return air duct is sealed except for the upper opening, the lower opening and the return air hole, and the baffle plate covers all the return air holes.

[0014] This cooking equipment has at least the following beneficial effects:

[0015] In this cooking device, all return air vents are blocked by baffles. During cooking, splattered substances (such as soup or oil) are prevented from entering the return air vents and thus from splashing onto the hot air blower. Therefore, this cooking device prevents the hot air blower from getting dirty, ensuring its normal operation and reducing the user's cleaning burden.

[0016] In this cooking appliance, the negative pressure generated by the rotation of the hot air blower directly acts on the upper and lower openings. Hot air reaches the upper and lower openings from the top and bottom of the inner pot, respectively, and then enters the return air duct through the upper and lower openings. Afterward, it returns to the vicinity of the hot air blower via the return air duct and return air vents. Even if multiple layers of food are placed in the inner pot, or if a single layer of food is relatively high, the food will not completely block the top and bottom of the inner pot, allowing the hot air to return smoothly to the vicinity of the hot air blower. Therefore, this cooking appliance can still achieve normal air return even when multiple layers of food are placed in the inner pot or when a single layer of food is relatively high, maintaining high hot air circulation efficiency and good cooking results.

[0017] In one embodiment, the upper opening is located close to the inner top wall of the inner liner, and the distance between the upper opening and the inner top wall of the inner liner is greater than or equal to 1 cm.

[0018] This design facilitates the hot air to reach the top opening through the top of the inner liner, allows the hot air to return to the vicinity of the hot air blower, and helps ensure the efficiency of hot air circulation.

[0019] In one embodiment, the lower opening is located close to the inner bottom wall of the inner liner, and the distance between the lower opening and the inner bottom wall of the inner liner is greater than or equal to 1 cm.

[0020] This design facilitates the hot air to reach the lower opening through the bottom of the inner liner, allows the hot air to return to the vicinity of the hot air blower, and helps ensure the efficiency of hot air circulation.

[0021] In one embodiment, the cooking device includes an upper heating element disposed on the top wall of the inner pot.

[0022] With this design, some of the recirculated hot air absorbs the heat generated by the upper heating element when it passes the top of the inner pot, thus allowing the hot air to carry more heat. This helps the hot air heat the food better, thereby improving cooking efficiency.

[0023] In one embodiment, the cooking device includes a lower heating element disposed on the bottom wall of the inner pot.

[0024] With this design, some of the recirculated hot air absorbs the heat generated by the lower heating element as it passes through the bottom of the inner pot, thus allowing the hot air to carry more heat. This helps the hot air heat the food more effectively, thereby improving cooking efficiency.

[0025] In one embodiment, the baffle plate includes a spacer portion and two connecting portions. The spacer portion is spaced apart from the hot air blower baffle. One of the connecting portions extends from one end of the spacer portion to the hot air blower baffle and is sealed to the hot air blower baffle. The other connecting portion extends from the other end of the spacer portion to the hot air blower baffle and is sealed to the hot air blower baffle. The two connecting portions are opposite to each other and spaced apart.

[0026] With this design, the dirt baffle has good structural strength.

[0027] In one embodiment, the distance between the spacer and the hot air blower baffle is greater than or equal to 5 mm.

[0028] This design helps ensure that hot air passes smoothly through the return air duct, thus ensuring efficient hot air circulation.

[0029] In one embodiment, the air outlet is strip-shaped, with the portion of the air outlet closer to the hot air blower being wider and the portion farther away from the hot air blower being narrower.

[0030] This setting allows hot air to be blown out of the air outlet more evenly.

[0031] In one embodiment, all of the air outlets are symmetrically distributed with respect to the axis of rotation of the hot air blower.

[0032] This configuration allows the hot air generated by the rotation of the hot air blower to be blown out evenly from the hot air blower baffle.

[0033] In one embodiment, the hot air blower is located on the rear side wall of the inner liner.

[0034] This arrangement facilitates a symmetrical layout of cooking equipment. Attached Figure Description

[0035] Figure 1 This is a perspective view of a cooking apparatus according to an embodiment of this application;

[0036] Figure 2 for Figure 1 A three-dimensional schematic diagram of the middle section structure;

[0037] Figure 3 for Figure 2 A three-dimensional schematic diagram of the middle section structure;

[0038] Figure 4 for Figure 3 A three-dimensional schematic diagram of the structure shown from another perspective;

[0039] Figure 5 for Figure 3 An exploded view of the structure shown;

[0040] Figure 6 for Figure 5 A three-dimensional schematic diagram of the structure shown from another perspective.

[0041] Figure label:

[0042] 1. Housing; 2. Inner liner; 3. Hot air blower; 4. Hot air blower baffle; 41. Air outlet; 42. Return air outlet; 43. Return air section; 5. Dirt baffle; 51. Spacing section; 52. Connecting section; 6. Return air passage; 61. Top opening; 62. Bottom opening; 7. Upper heating pipe; 8. Lower heating pipe. Detailed Implementation

[0043] To make the above-mentioned objectives, features, and advantages of this application more apparent and understandable, the specific embodiments of this application are described in detail below with reference to the accompanying drawings. Many specific details are set forth in the following description to provide a thorough understanding of this application. However, this application can be implemented in many other ways different from those described herein, and those skilled in the art can make similar modifications without departing from the spirit of this application. Therefore, this application is not limited to the specific embodiments disclosed below.

[0044] In the description of this application, it should be understood that the terms "center", "longitudinal", "lateral", "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 based on the orientation or positional relationship shown in the accompanying drawings, are only for the convenience of describing this application and simplifying the description, and do not 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 application.

[0045] 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 technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this application, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0046] In this application, unless otherwise expressly 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 expressly limited. Those skilled in the art can understand the specific meaning of the above terms in this application according to the specific circumstances.

[0047] In this application, unless otherwise expressly 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," "over," and "on top" of the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply indicates 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 indicates that the first feature is at a lower horizontal level than the second feature.

[0048] It should be noted that when an element is referred to as being "fixed to" or "set on" another element, it can be directly on the other element or there may be an intervening element. When an element is considered to be "connected to" another element, it can be directly connected to the other element or there may be an intervening element. The terms "vertical," "horizontal," "upper," "lower," "left," "right," and similar expressions used herein are for illustrative purposes only and do not represent the only possible implementation.

[0049] See Figures 1 to 6 This application provides a cooking device, which includes a housing 1, an inner liner 2, a hot air blower 3, a hot air blower baffle 4, and a baffle plate 5.

[0050] See Figure 1 The inner liner 2 is located within the casing 1, and food is placed inside the inner liner 2 for cooking. A hot air blower 3 is located on the side wall of the inner liner 2. A hot air blower baffle 4 is located inside the inner liner 2 and has multiple air outlets 41 and multiple air return holes 42. A baffle 5 is located inside the inner liner 2 and is positioned on the side of the hot air blower baffle 4 away from the hot air blower 3. (See reference...) Figure 3 and Figure 4 The baffle plate 5 and the hot air blower baffle plate 4 together form a vertically connected return air channel 6. The return air channel 6 has an upper opening 61 and a lower opening 62, both of which are connected to the internal space of the inner liner 2.

[0051] See Figure 3 and Figure 4 All air outlets 41 are located outside the return air duct 6. The portion of the hot air blower baffle 4 that participates in forming the return air duct 6 includes the return air section 43, which is located close to the hot air blower 3. Furthermore, along the air outlet direction of the hot air blower 3, the return air section 43 is positioned directly opposite the hot air blower 3, and all return air holes 42 are located in the return air section 43 and communicate with the return air duct 6. The return air duct 6 is sealed except for the upper opening 61, the lower opening 62, and the return air holes 42, and the baffle 5 covers all the return air holes 42.

[0052] In this cooking device, all return air vents 42 are blocked by baffles 5. During cooking, splattered substances (such as soup or oil) cannot enter the return air vents 42 and therefore cannot splash onto the hot air blower 3. Thus, this cooking device prevents the hot air blower 3 from becoming dirty, ensuring its normal operation and reducing the user's cleaning burden.

[0053] In the existing technology, if multiple layers of food are placed in the inner pot 2 or if a single layer of food is too high, the food will significantly interfere with the process of hot air flowing to the return air hole 42, resulting in obstructed return air, reduced hot air circulation efficiency, and affected cooking results.

[0054] In this cooking device, the negative pressure generated by the rotation of the hot air blower 3 directly acts on the upper opening 61 and the lower opening 62. Hot air reaches the upper opening 61 and the lower opening 62 from the top and bottom of the inner pot 2, respectively, and then enters the return air channel 6 through the upper opening 61 and the lower opening 62. After that, it returns to the vicinity of the hot air blower 3 through the return air channel 6 and the return air hole 42. Even if multiple layers of food are placed in the inner pot 2 or the single layer of food is high, the food will not completely block the top and bottom of the inner pot 2, and the hot air can still return smoothly to the vicinity of the hot air blower 3. Therefore, this cooking device can still return air normally even when multiple layers of food are placed in the inner pot 2 or the single layer of food is high, the hot air circulation efficiency is still high, and the cooking effect is still good.

[0055] For example, the cooking equipment is an oven, a steam oven, a combination steam oven, or a combination microwave steam oven.

[0056] contrast Figure 1 and Figure 3The upper opening 61 is located close to the inner top wall of the inner liner 2, and the distance between the upper opening 61 and the inner top wall of the inner liner 2 is greater than or equal to 1 cm. This facilitates the hot air to reach the upper opening 61 through the top of the inner liner 2, facilitates the hot air to return to the vicinity of the hot air blower 3, and helps to ensure the efficiency of hot air circulation.

[0057] contrast Figure 1 , Figure 3 and Figure 4 The lower opening 62 is located close to the inner bottom wall of the inner liner 2, and the distance between the lower opening 62 and the inner bottom wall of the inner liner 2 is greater than or equal to 1 cm. This facilitates the hot air to reach the lower opening 62 through the bottom of the inner liner 2, facilitates the hot air to return to the vicinity of the hot air blower 3, and helps to ensure the efficiency of hot air circulation.

[0058] See Figure 2 The cooking device includes an upper heating element 7, which is located on the top wall of the inner pot 2. A portion of the recirculating hot air absorbs heat generated by the upper heating element 7 as it passes the top of the inner pot 2, thus allowing the hot air to carry more heat and better heat the food, thereby improving cooking efficiency.

[0059] See Figure 2 The cooking device includes a lower heating element 8, which is located on the bottom wall of the inner pot 2. A portion of the recirculating hot air absorbs heat generated by the lower heating element 8 as it passes the bottom of the inner pot 2, thus allowing the hot air to carry more heat. This facilitates better heating of the food and improves cooking efficiency.

[0060] Optionally, the cooking device includes a side heating element that is close to and surrounds the hot air blower 3. This is existing technology and will not be described in detail here.

[0061] See Figure 6 The baffle plate 5 includes a spacer portion 51 and two connecting portions 52. The spacer portion 51 is spaced apart from the hot air blower baffle 4. One connecting portion 52 extends from one end of the spacer portion 51 to the hot air blower baffle 4 and is sealed to the hot air blower baffle 4. The other connecting portion 52 extends from the other end of the spacer portion 51 to the hot air blower baffle 4 and is sealed to the hot air blower baffle 4. The two connecting portions 52 are opposite to each other and spaced apart. In this way, the baffle plate 5 has good structural strength.

[0062] Preferably, the distance between the spacer 51 and the hot air blower baffle 4 is greater than or equal to 5 mm. This helps to ensure that hot air passes smoothly through the return air duct 6 and helps to ensure the efficiency of hot air circulation.

[0063] During the rotation of the hot air blower 3, the static pressure is lower in the area closer to the hot air blower 3 and higher in the area farther away from the hot air blower 3. Therefore, the airflow per unit area on the air outlet 41 is smaller in the area closer to the hot air blower 3. (See also...) Figure 4In order to make the hot air blow out from the air outlet 41 more evenly, the air outlet 41 is strip-shaped, and the part of the air outlet 41 closer to the hot air blower 3 is wider, and the part farther away from the hot air blower 3 is narrower.

[0064] See Figure 4 All the air outlets 41 are symmetrically distributed with respect to the axis of rotation of the hot air blower 3. This facilitates the even distribution of hot air generated by the rotation of the hot air blower 3 from the hot air blower baffle 4.

[0065] contrast Figure 1 and Figure 4 The hot air blower 3 is located on the rear side wall of the inner pot 2. This facilitates a symmetrical layout of the cooking equipment.

[0066] In other embodiments, the hot air blower 3 may also be located on the left or right side wall of the inner liner 2, and correspondingly, the hot air blower baffle 4 and the dirt baffle 5 are arranged sequentially in the left-right direction.

[0067] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0068] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of protection of this application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these modifications and improvements all fall within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the appended claims.

Claims

1. A cooking device, characterized in that, include: Box; The inner liner is located within the aforementioned housing. A hot air blower is located on the side wall of the inner liner; The hot air blower baffle is located inside the inner liner and has multiple air outlets and multiple air return holes; A baffle plate is located inside the inner liner and is disposed on the side of the hot air blower baffle away from the hot air blower; the baffle plate and the hot air blower baffle together form a vertically penetrating return air channel, the return air channel having an upper opening and a lower opening, both of which communicate with the internal space of the inner liner; all the air outlets are located outside the return air channel; The portion of the hot air blower baffle that participates in forming the return air channel includes a return air section, which is located close to the hot air blower; and, along the air outlet direction of the hot air blower, the return air section is directly opposite the hot air blower, and all the return air holes are located in the return air section and are connected to the return air channel. The return air duct is sealed except for the upper opening, the lower opening and the return air hole, and the baffle plate covers all the return air holes.

2. The cooking apparatus according to claim 1, characterized in that, The upper opening is located close to the inner top wall of the inner liner, and the distance between the upper opening and the inner top wall of the inner liner is greater than or equal to 1 cm.

3. The cooking apparatus according to claim 1, characterized in that, The lower opening is located close to the inner bottom wall of the inner liner, and the distance between the lower opening and the inner bottom wall of the inner liner is greater than or equal to 1 cm.

4. The cooking apparatus according to claim 1, characterized in that, The cooking device includes an upper heating element, which is located on the top wall of the inner pot.

5. The cooking apparatus according to claim 1, characterized in that, The cooking device includes a lower heating element, which is located on the bottom wall of the inner pot.

6. The cooking apparatus according to claim 1, characterized in that, The baffle plate includes a spacer portion and two connecting portions. The spacer portion is spaced apart from the hot air blower baffle. One of the connecting portions extends from one end of the spacer portion to the hot air blower baffle and is sealed to the hot air blower baffle. The other connecting portion extends from the other end of the spacer portion to the hot air blower baffle and is sealed to the hot air blower baffle. The two connecting portions are opposite to each other and spaced apart.

7. The cooking apparatus according to claim 6, characterized in that, The distance between the interval and the hot air blower baffle is greater than or equal to 5mm.

8. The cooking apparatus according to claim 1, characterized in that, The air outlet is strip-shaped, and the portion of the air outlet closer to the hot air blower is wider, while the portion farther away from the hot air blower is narrower.

9. The cooking apparatus according to claim 1, characterized in that, All of the air outlets are symmetrically distributed with respect to the axis of rotation of the hot air blower.

10. The cooking apparatus according to claim 1, characterized in that, The hot air blower is located on the rear side wall of the inner liner.

Images