A cooking device with air-drying function

Abstract

The application relates to the technical field of kitchen equipment, in particular to a cooking equipment with a drying function, which comprises a machine body with a hot air circulation device, an inner container located in the machine body and a cold air cavity, the hot air circulation device comprises a heating piece, a first fan and a motor for driving the first fan to rotate, the cold air cavity is provided with a second fan connected with the motor, the machine body is provided with an air outlet communicated with the cold air cavity, the machine body is provided with a groove with an opening facing outward, the groove is provided with an openable and closable door body, the door body and the groove enclose a storage space for placing cooking accessories, and the air outlet is communicated with the storage space. Cold air in the cold air cavity is discharged to the storage space through the air outlet to dry the cooking accessories in the storage space, so that the cooking accessories do not need to occupy external space for drying, the hygienic problem caused by damp and mildew of the cleaned cooking accessories is solved, energy is reused, and energy consumption is reduced.

Description

Technical Field

[0001] This application relates to the technical field of kitchen equipment, and in particular to a cooking device with a drying function. Background Technology

[0002] To enhance the versatility of cooking equipment, existing cooking appliances are typically equipped with various accessories (such as baking pans, rotisserie forks, measuring cups, etc.). However, these accessories often require additional storage when not in use, not only taking up valuable kitchen space but also being easily lost or discarded due to careless placement, causing inconvenience to users.

[0003] To address this issue, the existing patent with authorization announcement number CN220275451U discloses a bread maker with built-in storage space that is easy to store accessories and ingredients, not easy to lose, makes full use of the machine body space, and is convenient to use. This utility model includes a body assembly (1) and a top cover (2). The body assembly (1) forms a heating chamber (10). The heating chamber (10) is provided with a bread pan (3) and a heating element (4). The top cover (2) is flipped and connected to the body assembly (1). After the top cover (2) is closed, the heating chamber (10) forms a closed cavity. The bread pan (3) is driven to rotate in the heating chamber (10) by a transmission assembly (5). The body assembly (1) includes a storage box (8). The storage box (8) is provided with storage space for storing bread maker accessories and / or bread-making ingredients.

[0004] While the above solutions provide storage space, the accessories need to be washed before being placed in the storage space. After washing, the accessories still have residual moisture on their surfaces. If the wet accessories are placed directly into the closed / semi-closed storage space, the residual moisture cannot evaporate in time, which can easily create a damp environment in the storage space, causing the accessories to grow mold or produce odors, posing a hygiene risk. If the wet accessories are temporarily placed on the kitchen countertop, sink, or other places to air dry naturally, it not only takes up the already limited kitchen work space, but the residual water dripping from the accessories will also stain the countertop, and relying on natural air drying is inefficient. Utility Model Content

[0005] In order to effectively solve the above-mentioned technical problems, this application provides a cooking device with a drying function.

[0006] This application provides a cooking device with a drying function, which adopts the following technical solution: A cooking appliance with a drying function includes a body with a hot air circulation device, an inner liner inside the body, and a cold air chamber. The hot air circulation device includes a heating element, a first fan, and a motor that drives the first fan to rotate. A second fan connected to the motor is provided inside the cold air chamber. The body has an air outlet that communicates with the cold air chamber. The body also has an outward-facing groove with an opening at the opening of the groove. An openable door is provided at the opening of the groove. The door and the groove form a storage space for placing cooking accessories. The air outlet communicates with the storage space.

[0007] By adopting the above technical solution, the door and the embedded groove together form a storage space for cooking. The airflow in the cold air chamber flows into the storage space through the air outlet to dry the cooking utensils stored in the storage space. The openable door makes it convenient to put in and take out the cooking utensils, and can also thoroughly clean the entire storage space, solving the problem of hygiene dead corners. During the cooking process, the first fan draws in cool air from the outside into the cold air chamber to dissipate heat from the motor and the machine body. Then, it exhausts the air through the vent into the storage space to dry the cooking accessories inside. This eliminates the need to occupy external space for drying, completely solving the hygiene problem caused by damp and moldy cooking accessories after cleaning. It actively guides the airflow to the storage space by utilizing the existing cooling airflow and power of the cold air chamber inside the cooking equipment, eliminating the need for additional drying devices, thus achieving energy reuse and reducing energy consumption. Forced convection driven by the first fan can efficiently remove liquid water from the surface of cooking utensils, which is much more efficient than natural air drying. Furthermore, the low-temperature cold air does not produce additional condensation when it comes into contact with wet and cold cooking utensils. The low-temperature characteristics of the cold air ensure that all materials of cooking utensils (especially plastic, silicone, etc.) are absolutely safe, with no risk of deformation, aging, or odor. When cold air flows through the interior of the cooking equipment, it absorbs heat, and the temperature of the cold air is slightly higher than room temperature, which helps to accelerate the evaporation of moisture on the cooking utensils. The cold air can quickly reduce the humidity in the storage space, creating a low-humidity environment that effectively inhibits the activity and reproduction of bacteria and mold, effectively solving the hygiene problems of cooking utensils after cleaning.

[0008] Optionally, the door body and the opening of the groove are rotatably connected by a pivot.

[0009] By adopting the above technical solution, the hinge is usually installed on one edge of the recessed opening, resulting in a very flat structure that occupies almost no additional depth or width. The rotating opening mechanism is a familiar and intuitive operation method for users, easily completed with one hand. Furthermore, opening the door provides excellent visibility and operating space, allowing users to easily view the interior of the storage space and easily insert or remove cooking utensils of various shapes, especially larger or irregularly shaped baking pans and other cooking utensils.

[0010] Optionally, the groove opening is provided with guide rails on both sides, and the door body is provided with sliding grooves that cooperate with the guide rails, so that the door body can be inserted into the groove from below or above; or, the groove opening is provided with sliding grooves on both sides, and the door body is provided with guide rails that cooperate with the sliding grooves.

[0011] By adopting the above technical solution, the door can be pushed and pulled vertically from above or below along the guide rail. Compared with the side-opening design, this completely avoids the occupation of lateral space when the door is opened, and users do not need to reserve space for side opening, making it especially suitable for narrow kitchen spaces. The entire door can be completely pulled out along the guide rail for direct rinsing, leaving no residue from complex hinges or magnetic structures, and the guide rail and track have no dead corners, making it easy to clean with a single wipe.

[0012] Optionally, the unit body is provided with a U-shaped door frame with the opening facing forward, the air outlet is located on the inner wall of the unit body in the door frame area, and the storage box includes a drawer or door with a shelf, and is inserted into the door frame through the front opening.

[0013] Optionally, a first magnet is provided on the inner wall of the groove, and a second magnet corresponding to the first magnet is provided on the door body.

[0014] By adopting the above technical solution, the door can be adsorbed into the groove of the machine body through the cooperation of the first magnet and the second magnet, making it easy to disassemble and thoroughly clean the entire storage space, thus solving the problem of hygiene dead corners.

[0015] Optionally, the air outlet is located on the groove wall of the groove.

[0016] Optionally, the machine body is provided with a reflector and a motor frame, the cold air cavity is formed by the reflector and the motor frame, a ventilation space is formed between the inner liner and the machine body that communicates with the air outlet, and a gap is formed between the motor frame and the inner liner to form a through hole that connects the cold air cavity and the ventilation space.

[0017] Optionally, the machine body is also provided with an air outlet channel, one end of which is connected to the cold air chamber and / or the cooking chamber, and the other end is connected to the air outlet.

[0018] Optionally, a filter assembly is provided in the air outlet or air outlet channel.

[0019] Optionally, a drainage hole is provided at the bottom of the door, and a drainage space communicating with the outside is provided below the drainage hole. Attached Figure Description

[0020] Figure 1 This is a schematic diagram of the structure of the cooking device shown in Embodiment 1 of this application.

[0021] Figure 2 This is a schematic diagram of the structure of the door in the cooking device shown in Embodiment 1 of this application.

[0022] Figure 3 This is another structural schematic diagram of the cooking device shown in Embodiment 1 of this application.

[0023] Figure 4 This is a schematic diagram of the door and groove pull-out structure of the cooking device shown in Embodiment 1 of this application.

[0024] Figure 5 This is a schematic diagram of the structure of the cooking device shown in Embodiment 2 of this application.

[0025] Figure 6 This is a schematic diagram of the structure of the cooking device shown in Embodiment 3 of this application.

[0026] Figure 7 This is a schematic diagram of the structure of the cooking device shown in Embodiment 4 of this application.

[0027] Explanation of reference numerals in the attached drawings: 1. Body; 11. Inner liner; 12. Reflector; 13. Motor frame; 14. Cooking cavity; 15. Cold air cavity; 151. Motor; 152. First fan; 16. Heating element; 17. Second fan; 18. Ventilation space; 19. Through hole; 2. Groove; 21. Air outlet; 3. Storage space; 31. Door; 311. Shelf; 312. Handle; 32. Drain hole; 33. Drain space; 341. Guide rail; 4. Air outlet channel; 41. Cold air outlet; 5. Door frame. Detailed Implementation

[0028] The present application will be further described below with reference to the accompanying drawings and specific embodiments. It should be noted that the embodiments are merely specific illustrations of the present application, and their purpose is to enable those skilled in the art to better understand the technical solutions of the present application, and should not be regarded as limitations on the present application.

[0029] In the description of this application, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", 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. Example

[0030] This application discloses a multifunctional cooking device, such as... Figure 1As shown, the device includes a body 1 with a hot air circulation device and an inner liner 11 located inside the body 1. The hot air circulation device includes a heating element 16, a second fan 17 and a motor 151 that drives the second fan 17 to rotate. The inner liner 11 divides the body 1 into a cooking cavity 14 located inside the inner liner 11 and a cold air cavity 15 located outside the inner liner 11. A first fan 152 connected to the motor 151 is located inside the cold air cavity 15.

[0031] The main body 1 is provided with an air outlet 21 that communicates with the cold air chamber 15. The main body 1 is provided with an outward-facing groove 2. The opening of the groove 2 is provided with an openable door 31. The door 31 and the groove 2 form a storage space 3 for placing cooking accessories. The air outlet 21 is connected to the storage space 3.

[0032] In this embodiment, the cooking device can be configured as an air fryer, etc., with its heating element 16, motor 151, first fan 152, and second fan 17 all located at the rear of the body 1, reducing the overall height of the cooking device while ensuring that the storage space 3 is external and does not encroach on the internal cooking space. In other embodiments, the heating element 16, motor 151, first fan 152, and second fan 17 can also be located at the top of the body 1.

[0033] It is understandable that when the cooking equipment is running, its heating element will generate a lot of heat. In order to prevent the cooking equipment from overheating and being damaged, the first fan 152 draws cold air from the outside into the cold air chamber 15 to dissipate heat from the motor 151 and the body 1. The cold air flows through the heat-generating area (such as near the motor and electronic components), carries away the heat, and then is discharged outside the cooking equipment.

[0034] This solution does not add a separate motor or fan for the drying and storage function. Instead, it directly guides the airflow after it has completed its heat dissipation task to the storage space 3. The airflow in the cold air chamber 15 flows through the air outlet 21 into the storage space 3 to dry the cooking accessories inside. This redirects the previously wasted airflow resources to solve another important user power supply issue. This not only saves the cost, space, and energy consumption of a separate drying device, but also greatly improves the overall utilization rate of airflow resources inside the cooking equipment and reduces energy consumption. In addition, the forced convection driven by the first fan 152 can efficiently remove liquid water from the surface of the cooking accessories, which is much more efficient than natural air drying. Furthermore, the low-temperature cold air does not produce additional condensation when it comes into contact with wet and cold cooking accessories, and the low-temperature characteristics of the cold air ensure that all materials of cooking accessories (especially plastic, silicone, etc.) are absolutely safe, with no risk of deformation, aging, or odor.

[0035] The cool air absorbs heat as it flows through the cooking equipment, reaching a temperature slightly higher than room temperature (30-45℃). This helps accelerate the evaporation of moisture from the cooking accessories. The cool air also quickly reduces humidity within the storage space, creating a low-humidity environment that effectively inhibits the activity and reproduction of bacteria and mold, thus effectively addressing hygiene concerns regarding cleaned cooking accessories.

[0036] When the cooking device is not in use, the motor 151 can be activated as needed to dry the cooking accessories in the storage space 3. The power consumption is low, which makes the cooking device have cooking, storage and drying functions, making it multi-functional and improving the utilization rate of the cooking device.

[0037] When the heating element 16 heats the food in the cooking cavity 14, the outer surface temperature of the oven body 1 can reach 60-70℃. This medium-low temperature heat is just right for drying the cooking accessories and will not cause the plastic cooking accessories to deform.

[0038] The door 31 is equipped with a shelf 311. The shelf 311 can be flexibly adjusted according to the size of the cooking accessories. It can accommodate irregularly shaped cooking accessories such as roasting forks and baking pans. Opening the door exposes all cooking accessories, eliminating the need to search for them and improving space utilization.

[0039] As a feasible implementation, the door 31 is rotatably mounted at the opening of the groove 2 via a pivot, and the air outlet 21 is located on the side wall of the groove 2. A handle 312 or a latch is provided on the door 31 at the end away from the pivot to facilitate opening and closing of the door 31. The door 31 and the recessed groove 2 together form a relatively enclosed storage space 3. The airflow in the cold air chamber 15 and / or the cooking chamber 14 flows into the storage space 3 through the air outlet 21 to dry the cooking utensils stored on the shelf 311.

[0040] The hinge is typically installed on one edge of the opening in the recess 2. Its very flat structure takes up almost no extra depth or width. The rotating opening is a familiar and intuitive operation that can be easily completed with one hand. Furthermore, opening the door 31 provides excellent visibility and operating space, allowing users to easily view the interior of the storage space and easily insert or remove cooking utensils of various shapes, especially larger or irregularly shaped baking pans and other cooking utensils.

[0041] The recessed groove 2 is located on the left, right or top of the body 1 for easy operation. When the door 31 is closed, it is flush with the surface of the body 1 and does not protrude any extra volume. Compared with the external storage space 3, it completely avoids the risk of bumping and knocking, and is completely invisible to the eye, keeping the kitchen countertop clean.

[0042] As another feasible implementation, a first magnet is provided at each of the four corners of the bottom wall of the groove 2, and a second magnet is provided on the door 31 to cooperate with the first magnet. Through the cooperation of the first magnet and the second magnet, the door 31 can be attracted to the groove 2 of the body 1, which can be easily disassembled, facilitating thorough cleaning of the entire storage space 3 and solving the problem of hygiene dead corners. Its symmetrical magnetic force distribution ensures that the door 31 can automatically correct its position when approached from any angle, and the four corners form a planar constraint to avoid tilting caused by single-point magnetic attraction.

[0043] The top of the door body 31 is provided with a top wall and the bottom is provided with a bottom wall, and the second magnet is provided on the top wall and the bottom wall of the door body 31.

[0044] As another feasible implementation method, combined with Figure 4 The main body 1 has guide rails 341 on both sides of the groove 2, and the door 31 has sliding grooves on both sides that cooperate with the guide rails, so that the door 31 can be inserted into the sliding grooves from below or above. In other embodiments, the main body 1 has sliding grooves on both sides of the groove 2, and the door 31 has guide rails 341 on both sides that cooperate with the sliding grooves.

[0045] The door 31 is pushed and pulled vertically from above or below along the guide rail 341. Compared to the side-opening design of the door 31, this completely avoids the occupation of lateral space when the door 31 is opened. Users do not need to reserve space for side opening, which is especially suitable for narrow kitchen spaces. The entire door 31 can be completely pulled out along the guide rail 341 for direct rinsing. There are no stains left by complex hinges or magnetic structures, and the guide rail 341 and the track have no dead corners, so it can be wiped clean with a single wipe.

[0046] In other embodiments, the door 31 can also be disposed at the opening of the groove 2 by means of a detachable structure such as a snap-fit, so that the door 31 can be disassembled for cleaning, reducing cleaning dead corners.

[0047] Combination Figure 3 The bottom of the door 31 has a bottom wall with a drainage hole 32. A drainage space 33 is provided between the bottom wall of the door 31 and the groove 2, connecting the drainage hole 32 to the outside. This allows residual moisture on the cooking utensils to drip down to the bottom wall of the door 31 under gravity and be discharged through the drainage hole 32 and the drainage space 33. This rapid drainage cuts off the breeding environment for hot bacteria, and the airflow sterilization provides dual protection. At the same time, the discharged airflow creates negative pressure in the drainage space 33. The negative pressure effect, combined with the positive pressure airflow of the first fan 152, significantly improves the air circulation speed and ventilation efficiency inside the storage space 3, further improving the drying efficiency of the cooking utensils.

[0048] The drain hole 32 is located at the lowest point of the bottom wall of the door 31. Together with the drain space 33 below it, it forms an efficient liquid water guiding channel. The dripping water droplets will not accumulate at the bottom of the storage space 3, but will be quickly guided to the drain space 33 and eventually discharged to the outside of the body 1. Even if the airflow is difficult to reach certain bottom areas due to the obstruction of the cooking accessories, the guiding channel can ensure that the liquid water in these areas is removed, making up for the possible lack of airflow drying.

[0049] Furthermore, rapid drainage prevents water stains from lingering at the bottom of storage space 3, thus avoiding the formation of water channels or accumulated dirt, reducing the frequency and difficulty of cleaning for users.

[0050] The body 1 is equipped with a reflector 12 and a motor frame 13. The cold air cavity 15 is formed by the reflector 12 and the motor frame 13. A ventilation space 18 is formed between the inner liner 11 and the body 1, which is connected to the air outlet 21. There is a gap between the motor frame 13 and the inner liner 11 to form a through hole 19 that connects the cold air cavity 15 and the ventilation space 18. A dedicated channel between the cold air cavity 15 and the ventilation space 18 is cleverly established to ensure that the cold air in the cold air cavity 15 can be efficiently and accurately guided to the ventilation space 18.

[0051] The first fan 152 draws in cool air from the outside into the cool air chamber 15, and then flows through the through-hole 19 into the ventilation space 18. The airflow in the ventilation space 18 enters the storage space 3 through the air outlet 21, ensuring that the cool air drawn in by the first fan 152 is forcibly guided to the storage space 3 along the target path with minimal loss. This avoids the cool air from spreading or short-circuiting inside the cooking equipment, maximizing the utilization rate of airflow. The forced convection driven by the first fan 152 continuously washes the surface of the cooking accessories, quickly breaking the binding force between water molecules and the surface of the cooking accessories and removing evaporated water vapor. The drying efficiency is much higher than natural air drying, greatly shortening the drying time.

[0052] Furthermore, the unit 1 is equipped with an air inlet that connects to the cold air chamber 15. By directly introducing outside cold air, the flow rate and temperature are relatively stable and are not affected by the high temperature, fumes or steam inside the cooking chamber 14. This provides a pure and reliable air source for drying and avoids secondary pollution to the cooking accessories.

[0053] The cold air cavity 15 is a necessary space for heat dissipation, and the ventilation space 18 is a gap that is inevitable in the structure of the cooking equipment (used for heat insulation, wiring or structural support). The through hole 19 utilizes the natural assembly gap or design gap between the motor frame 13 and the inner pot 11. It uses the existing structure inside the cooking equipment as an air duct, transforming the necessary or inherent physical space of the cooking equipment into a functional air duct. There is no need to open up a large amount of independent air duct space or build additional independent and complex pipes. This minimizes the addition of hardware and space occupation, ensures the compact structure of the equipment, reduces complexity and cost, and efficiently integrates and utilizes space and structural resources.

[0054] The unit has several air outlets 21, which are evenly distributed on the bottom wall of the groove 2. The multiple evenly distributed air outlets 21 ensure that the cold air can evenly cover the cooking utensils of different positions and shapes within the storage space 3. Whether the cooking utensils are placed in the center or at the edge of the rack 311, they can receive effective airflow for drying. Furthermore, the uniform airflow distribution helps the airflow penetrate into the gaps between the cooking utensils, the mesh of the grill rack, the serrations of the roasting fork, and other complex structures, significantly reducing or even eliminating drying dead spots and improving the uniformity and reliability of the overall drying effect.

[0055] The efficient and uniform cool air can quickly remove residual moisture from the cooking accessories in the storage space 3, which greatly reduces the humidity inside the storage space 3. The low temperature environment effectively inhibits bacterial growth and mold growth, reduces odor caused by moisture, and significantly improves the long-term storage hygiene and safety of the cooking accessories.

[0056] Drying is achieved using cool outside air, rather than the hot air inside the equipment. The temperature is typically 30-45℃, far below the flattening or aging temperatures of common plastics and silicones. This completely eliminates the risk of parts deforming, melting, releasing harmful substances, or producing odors due to drying. It is suitable for cooking utensils made of various materials. When the cool air encounters wet, chilled utensils that have just been washed, condensation will not form, avoiding secondary wetting or potential corrosion of metal parts.

[0057] Using outside air avoids contamination of cooking accessories by cooking fumes and food odors that may remain inside the equipment, ensuring that the accessories are clean and odorless.

[0058] Furthermore, when the heating element 16 heats the food in the cooking cavity 14, the high-temperature heat in the cooking cavity 14 is transferred to the ventilation space 18 and then to the storage space 3 through the evenly distributed air outlets 21. This reuses the waste heat generated during cooking. Although the efficiency is not as high as active air supply, it can help accelerate the evaporation of moisture and, to a certain extent, raise the temperature to the range of auxiliary sterilization (possibly reaching 50-60°C), further improving the drying efficiency of the cooking accessories. During the heat transfer process, some of the heat is dissipated in the ventilation space 18 and used for drying, reducing the heat conducted to the device body 1. This helps to lower the touch temperature of the body 1, reduce the risk of burns, and improve user safety. Example

[0059] The difference between this embodiment and the above embodiment 1 is that: an air outlet duct 4 is also provided inside the body 1. One end of the air outlet duct 4 is connected to the cold air chamber 15 and / or the cooking chamber 14, and the other end is connected to the air outlet 21. The airflow in the cold air chamber 15 and / or the cooking chamber 14 enters the storage space 3 through the air outlet duct 4 and the air outlet 21 to dry the cooking accessories on the shelf 311.

[0060] By utilizing the air outlet duct 4 to recover the airflow from the cold air chamber 15 and / or the cooking chamber 14, the energy is converted into high-value drying and sterilization power, eliminating the need to add an extra fan for the drying function or significantly increase the power consumption of the existing fan, thus making full use of the equipment resources.

[0061] The air outlet 21 is located at the top of the groove 2 and at the rear, allowing cold and / or hot air to first enter the top of the storage space 3. Then, under the action of gravity and wind pressure, the airflow will naturally sink. The continuously supplied airflow will form positive pressure in the storage space 3, pushing the airflow to diffuse towards the drain hole 32, forming an airflow trajectory "from top to bottom and from back to front". This airflow can effectively penetrate the gaps between the layers of cooking accessories. The airflow can directly wash the upper accessories, and the sinking airflow flows in the gaps between the accessories, drying the sides and contact surfaces of the middle accessories. The airflow finally reaches the bottom of the storage space 3, and together with the drain hole 32 at the bottom, it ensures that the bottom and front accessories are also effectively covered, completely covering the cooking accessories on each layer of the shelf 311.

[0062] The three-dimensional circulation mode of "top rear air intake - sinking - forward - bottom exhaust" greatly reduces or even eliminates the drying dead corners caused by the obstruction of accessories or their placement on the side / bottom. Especially for densely packed, multi-layered, and irregularly shaped cooking accessories, it can increase the contact area between the airflow and the surface of the cooking accessories, and enhance the uniformity of drying.

[0063] Combination Figure 5 The motor frame 13 is provided with a cold air outlet 41 that is connected to the air outlet 4. The cold air outlet 41 corresponds to the first fan 152, that is, the cold air outlet 41 of the cold air cavity 15 near the rear side of the air outlet 21. The cold air no longer needs to go through the through hole 19 and ventilation space 18 formed by the gap between the motor frame 13 and the inner liner 11. Instead, it is directly injected into the air outlet 4 through the cold air outlet 41 on the motor frame 13, so that the cold air reaches the storage space 3 at a higher flow rate, and the moisture evaporation speed is accelerated. The effect is especially significant for densely placed cooking accessories.

[0064] The cold air chamber 15 and the storage space 3 can be directly connected through the short-path air outlet duct 4, shortening the cold air transmission path, reducing bends, cross-sectional changes and path length, significantly reducing wind resistance, and significantly reducing energy loss of airflow during the transmission process; with the same power consumption of the first fan 152, it can deliver higher wind speed and greater air volume into the storage space 3, or significantly reduce the energy consumption of the first fan 152 when achieving the same air volume / wind speed requirements, and the higher wind speed means stronger airflow scouring force and faster surface moisture evaporation rate, especially for densely placed or complex components, its drying effect is significantly improved.

[0065] By establishing a near-direct air outlet channel 4, the mold manufacturing and assembly process was simplified, and production costs were reduced.

[0066] The air outlet duct 4 completely avoids the heat radiation area of ​​the inner liner 11, ensuring that the delivered cold air remains at a true low temperature. Its direct air outlet duct 4 isolates the potential sources of pollution such as oil stains and food residue inside the equipment, ensuring that the air blown onto the cooking accessories is always clean, low-temperature, and odorless, thus avoiding secondary contamination of the cooking accessories.

[0067] Its cold air outlet 41 and air outlet 4 are not completely independent new structures. They adopt the original air outlet structure in the cooking equipment, so there is no need to re-create the structure in the complex and compact interior. This minimizes the additional occupation of valuable space inside the equipment and avoids large-scale changes to the core structure or the addition of a huge independent air duct for the drying function, thus maintaining the compactness and low cost of the equipment. Example

[0068] The difference between this embodiment and the above embodiments is that: [combination] Figure 6 The storage space 3 includes a door 31 with a shelf 311. The main body 1 has a groove 2. The door 31 is detachable from the groove 2 by means of a pivot, magnetic attraction, or snap fastener. The air outlet 21 is located on the side wall of the groove 2 or the door 31 near the motor 151. The motor bracket 13 covers the side wall of the groove 2 and the side wall of the door 31, so that the heat dissipated in the cold air chamber 15 can directly enter the storage space 3 through the air outlet 21 to dry the cooking utensils on the shelf 311.

[0069] The motor frame 13 completely encloses the side wall of the groove 2 containing the air outlet 21 or the side wall of the door 31, forming a sealed, ultra-short air duct extension pointing into the storage space 3. The path is shorter than any independent air duct, with almost no turns, cross-sectional changes, or length losses, minimizing airflow resistance. Under the same fan power consumption, the airflow directly impacts the components at the highest speed and with the lowest loss, resulting in the strongest drying kinetic energy and the highest evaporation efficiency. This is especially beneficial for the rapid removal of surface water films.

[0070] Furthermore, with the air outlet 21 directly facing the rear of the accessories on the shelf 311, the airflow does not need to spread over a long distance or change its main direction. Almost 100% of the airflow energy generated by the first fan 152 is used to wash the accessories, with no dissipation along the way, and the energy utilization rate reaches the maximum value.

[0071] Its storage space 3 is completely built into the outline of the body 1. When the door 31 is closed, it is completely flush with the surface of the body 1 and does not protrude any volume. It completely eliminates the occupation of valuable kitchen countertop / cabinet space by the random placement of traditional external storage space 3 or accessories. It is completely invisible to the eye, avoids the risk of bumps and knocks, and keeps the kitchen extremely clean and beautiful. Example

[0072] The difference between this embodiment and the above embodiments is that: [combination] Figure 7 The main body 1 is provided with a U-shaped door frame 5 with the opening facing forward. The air outlet 21 is located on the inner wall of the main body 1 in the area of ​​the door frame 5. The storage box 3 is inserted into the door frame 5 through the front opening so that the door frame 5 and the storage box 3 form a relatively sealed cavity. The airflow in the cold air cavity 15 and / or the cooking cavity 14 enters the storage box 3 through the air outlet 21 to dry the cooking accessories.

[0073] It should be noted that the door frame 5 is located on the left or right side of the unit 1, making full use of the space on the side of the device. Compared to placing it on the top or rear, the side-mounted position allows users to naturally reach in and pull out the storage box 3 when standing in front of the device, which is ergonomic and makes operation convenient and intuitive. Furthermore, the width of the side-mounted door frame 5 and the inserted storage box 3 is usually consistent with the depth of the device, which does not significantly increase the frontal projection area occupied by the device on the kitchen countertop, maintaining the compact appearance of the device.

[0074] The U-shaped door frame 5, with its opening facing forward, has its inner wall (especially the surface in contact with the storage box 3) fitting together with the outer wall of the inserted storage box 3 to form a relatively sealed cavity. This cavity effectively confines the airflow from the air outlet 21 around the storage box 3, ensuring that the airflow primarily acts on the cooking accessories inside the storage box 3, maximizing airflow utilization efficiency and reducing leakage loss. The U-shaped structure provides precise insertion guidance and positioning for the storage box 3, limiting its swaying in the left-right and up-down directions. This ensures that after insertion, the air outlet 21 is directly facing the air intake area of ​​the storage box 3, guaranteeing smooth airflow. This is more stable and reliable than open or simple slot structures.

[0075] In one feasible implementation, the storage box 3 includes a drawer 34 with a shelf 311. The opening of the drawer 34 faces the air outlet 21 on the body 1, and guide rails 341 are provided on both the upper and lower sides of the door frame 5. Slide grooves that mate with the guide rails 341 are provided on both sides of the drawer 34 to improve the connection stability between the drawer 34 and the door frame 5. In other implementations, guide rails 341 are provided on both the upper and lower sides of the drawer 341, and slide grooves that mate with the guide rails 341 are provided on both the upper and lower sides of the door frame 5.

[0076] A handle 312 is provided on the side of drawer 34 near the front opening of the door frame 5 to facilitate the pulling out and installation of drawer 34.

[0077] The drawer design is one of the most intuitive storage methods for users. Users can simply grasp the handle 312 and pull out the entire storage space linearly along the guide rail 341. All accessories are clearly visible, without the need to bend over or peer into the depths to find items, making access extremely convenient and quick. When the drawer 34 is fully pulled out, its internal space (including all shelves of the shelving 311) is fully exposed, allowing users to easily access, place, or organize cooking accessories in any location, especially irregularly shaped or large accessories (such as rotisserie forks and large baking pans).

[0078] As another feasible implementation, the storage box 3 includes a door 31 with a shelf 311. The door 31 has a bottom wall and is set at the door frame 5 by a detachable structure such as a pivot, magnetic attraction, buckle, or pull-out, so that the door frame 5 and the door 31 form a relatively closed cavity.

[0079] The door 31 itself forms the wall of the storage box 3. Compared with the drawer 34, it requires additional sliding structure space. This design may have a larger effective internal volume and higher space utilization under the same external dimensions. In addition, the overall structure is relatively simple, which can reduce manufacturing costs and failure points.

[0080] The bottom wall of the storage box 3 is provided with a drainage hole 32. The residual water in the storage box 3 flows directly to the outside of the body 1 through the drainage hole 32, forming an efficient liquid water drainage system. This fundamentally solves the problem of water accumulation at the bottom when storing wet accessories, and avoids the growth of bacteria, odors or contamination of accessories caused by water accumulation. It is a key measure to ensure hygiene.

[0081] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A cooking appliance with a drying function, comprising a body with a hot air circulation device, an inner liner located within the body, and a cold air chamber, wherein the hot air circulation device includes a heating element, a first fan, and a motor for driving the first fan to rotate, and a second fan connected to the motor is provided in the cold air chamber, characterized in that: The unit body is provided with an air outlet that communicates with the cold air chamber. The unit body is also provided with an outward-facing groove. The opening of the groove is provided with an openable door. The door and the groove form a storage space for placing cooking accessories. The air outlet is connected to the storage space.

2. A cooking device with a drying function according to claim 1, characterized in that: The door body and the opening of the groove are rotatably connected by a pivot.

3. A cooking device with a drying function according to claim 1, characterized in that: The groove has guide rails on both sides of its opening, and the door body has sliding grooves that cooperate with the guide rails so that the door body can be inserted into the groove from below or above; or, the groove has sliding grooves on both sides of its opening, and the door body has guide rails that cooperate with the sliding grooves.

4. A cooking device with a drying function according to claim 1, characterized in that: The unit has a U-shaped door frame with the opening facing forward. The air outlet is located on the inner wall of the unit in the door frame area. The storage box includes a drawer or door with a shelf and is inserted into the door frame through the front opening.

5. A cooking device with a drying function according to claim 1, characterized in that: A first magnet is provided on the inner wall of the groove, and a second magnet corresponding to the first magnet is provided on the door body.

6. A cooking device with a drying function according to claim 1, characterized in that: The air outlet is located on the groove wall of the groove.

7. A cooking device with a drying function according to claim 1, 2, 3, 4, or 5, characterized in that: The machine body is equipped with a reflector and a motor frame. The cold air cavity is formed by the reflector and the motor frame. A ventilation space is formed between the inner liner and the machine body, which is connected to the air outlet. There is a gap between the motor frame and the inner liner, which forms a through hole that connects the cold air cavity and the ventilation space.

8. A cooking device with a drying function according to claim 1, 2, 3, 4, or 5, characterized in that: The machine body is also provided with an air outlet channel, one end of which is connected to the cold air chamber and / or the cooking chamber, and the other end is connected to the air outlet.

9. A cooking device with a drying function according to claim 8, characterized in that: A filter assembly is installed in the air outlet or air outlet channel.

10. A cooking device with a drying function according to claim 1, characterized in that: The bottom of the door is provided with a water leakage hole, and below the water leakage hole is a water leakage space that communicates with the outside.

Images