A cooking apparatus having a smoking roasting function

Abstract

The application relates to the technical field of kitchen equipment, in particular to a cooking equipment with a smoking and baking function, which comprises a machine head, a base and a heating device, a fan blade and a driving motor for driving the fan blade to rotate are arranged in the machine head, the machine head is covered on the base to form a cooking cavity, the cooking equipment further comprises a spice storage box arranged in the machine head, a spice ignition cavity, a belt conveyor for conveying the spices to the spice ignition cavity and a spice igniter for igniting the spices in the spice ignition cavity, a feeding port communicated with the spice storage box is arranged at the top of the machine head, a smoke guide channel for connecting the spice ignition cavity and the cooking cavity is further arranged in the machine head, and the spice storage box and the spice ignition cavity are arranged on different sides of the machine head, so that the smoke can wrap the food without any dead angle, uniform smoking is realized, and the phenomenon of local over-concentration or over-dilution is completely eliminated, thereby ensuring the consistency of the flavor and color of the food.

Description

Technical Field

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

[0002] Most grilling equipment on the market has a smoking function to achieve the flavor of charcoal grilling. This function can preserve the juiciness and tenderness of food while giving it a rich smoky flavor, thus meeting consumers' demand for high quality and health.

[0003] For example, the patent with authorization announcement number CN221284440U discloses a dual-fuel system oven with a smoking function, including a base with a grill, a top cover that cooperates with the base to form the inner cavity of the oven, a gas fuel assembly, and a combustion chamber assembly. The gas fuel assembly includes a gas burner head located below the grill and a gas pipe connected to the gas burner head. The combustion chamber assembly includes a combustion chamber located below the grill, a hopper for storing fuel particles, and a feeder for conveying fuel particles from the hopper to the combustion chamber. The combustion chamber can be heated independently or together with the gas fuel assembly when the gas fuel assembly is turned off. The combustion chamber is provided with a combustion chamber temperature adjustment structure to adjust the combustion chamber temperature to achieve heating together with the gas fuel assembly and smoking or independent heating. Utility Model Content

[0004] In order to effectively solve the technical problem, this application provides a cooking device with a smoking and roasting function.

[0005] This application provides a cooking device with a smoking and roasting function, which adopts the following technical solution:

[0006] A cooking device with smoking and roasting function includes a head, a base, and a heating device. The head is equipped with a fan blade and a drive motor that drives the fan blade to rotate. The head is covered on the base to form a cooking chamber. The device also includes a spice storage box, a spice ignition chamber, a belt conveyor for conveying spices to the spice ignition chamber, and a spice igniter for igniting the spices in the spice ignition chamber. The top of the head is provided with a feeding port that communicates with the spice storage box. The head is also provided with a smoke guide channel that connects the spice ignition chamber and the cooking chamber. The spice storage box and the spice ignition chamber are located on different sides of the head.

[0007] By adopting the above technical solution, spices are placed into the spice storage box through the feeding port at the top of the machine head. A belt conveyor transports the spices from the spice storage box to the spice ignition chamber. The spice igniter ignites the spices, generating smoke. Under the rotation of the fan blades, the smoke is drawn into the cooking chamber through the smoke guide channel. The smoke entering the cooking chamber circulates within the cooking chamber with the strong airflow generated by the fan blades, ensuring that the smoke completely coats the food, achieving uniform smoking and completely eliminating the phenomenon of localized over-smoking or under-smoking, ensuring the consistency of food flavor and color. Because the smoke guide channel directly connects the spice ignition chamber and the cooking chamber, and the path is relatively short, the diffusion, condensation, or adsorption loss of smoke during the transmission process is minimized. This means that more smoke generated can effectively enter the cooking chamber, improving the utilization rate of spices, reducing waste, and lowering operating costs.

[0008] The spice ignition chamber is an area of ​​open flame or high temperature, while the spice storage box contains unburned, typically flammable solid spices (such as sawdust, tea leaves, etc.). Arranging them on different sides creates a physical isolation zone, effectively preventing the high temperature or sparks from the ignition chamber from being transmitted back into the spice storage box and igniting a large amount of stored spices, thus eliminating a serious fire hazard. Furthermore, the belt conveyor needs to stably transport the spices from the spice storage box to the ignition chamber. If the two are arranged adjacent to each other or vertically, the heat generated by combustion may be conducted through the belt conveyor, causing nearby spices to clump, melt, or prematurely carbonize, thereby blocking the conveyor path.

[0009] Its spice storage box, spice ignition chamber, belt conveyor, spice igniter, and smoke guide channel are all integrated inside the machine head. They are arranged in coordination with the drive motor, fan blades, and other parts without interfering with each other. This makes full use of the inherent space inside the machine head and does not require the addition of other parts. This allows the grilling equipment to achieve both hot air cooking and smoking functions, combining compactness and multi-functionality.

[0010] Optionally, the spice storage box is embedded in the feeding port, and the upper port of the spice storage box is provided with an openable and closable cover.

[0011] Optionally, the spice storage box is embedded in the machine head, with its upper port open and corresponding to the feeding port, which is equipped with an openable and closable cover.

[0012] Optionally, the spice storage box is located on the front side of the machine head.

[0013] Optionally, the bottom wall of the spice storage box is inclined, with the bottom wall of the spice storage box near the belt conveyor being lower than the bottom wall of the end away from the belt conveyor.

[0014] Optionally, the motor head includes an inner shell and an outer shell covering the inner shell. The base also has an inner liner, and the inner shell is fastened to the inner liner to form a cooking cavity. The fan blade is located inside the inner shell. The motor head also has a partition, which cooperates with the inner shell to form a smoke guide channel. The top of the inner shell has a through hole located inside the smoke guide channel.

[0015] Optionally, the drive motor is located above the partition, the smoke guide channel includes a flat part and a guide part, the through hole is located inside the flat part, and the output shaft of the drive motor passes through the flat part and is connected to the fan blade; one end of the guide part is connected to the flat part, and the other end is connected to the spice storage box or spice ignition chamber, and the guide part is an arc-shaped setting that slopes from top to bottom.

[0016] Optionally, the belt conveyor includes a frame, two end rollers located inside the frame, a closed conveyor belt sleeved on it, and a drive motor mounted on the frame. The output shaft of the drive motor passes through the frame and is connected to either end roller. One end of the closed conveyor belt is connected to the spice storage box, and the other end extends into the spice ignition chamber.

[0017] Optionally, it also includes a detachable ash collection box installed in the base, and an ash guide channel connecting the spice ignition chamber and the ash collection box, so that the ash formed by the burning of the spice falls down into the ash collection box through the ash guide channel. Attached Figure Description

[0018] Figure 1 This is a schematic diagram of the overall structure of the grilling equipment shown in Embodiment 1 of this application.

[0019] Figure 2 This is a schematic diagram of the grilling equipment shown in Embodiment 1 of this application.

[0020] Figure 3 This is a schematic diagram of the spice storage box in the grilling equipment shown in Embodiment 1 of this application.

[0021] Figure 4 yes Figure 3 Enlarged view of section A.

[0022] Figure 5 This is another structural schematic diagram of the grilling device shown in Embodiment 1 of this application.

[0023] Figure 6 This is a cross-sectional view of the grilling apparatus shown in Embodiment 1 of this application.

[0024] Figure 7 This is a schematic diagram of the grilling equipment shown in Embodiment 2 of this application.

[0025] Explanation of reference numerals in the attached drawings: 1. Machine head; 11. Inner shell; 111. Through hole; 12. Outer shell; 13. Feed port; 14. Cover plate; 141. Push plate; 15. Fan blade; 16. Drive motor; 17. Interlayer; 18. Partition plate; 19. Mounting plate; 2. Base; 21. Food cooking container; 3. Heating device; 4. Spice storage box; 5. Spice igniter; 6. Smoke guide channel; 61. Flat section; 62. Guide section; 7. Spice ignition chamber; 71. Cover; 72. Connecting shell; 8. Belt conveyor; 81. Frame; 82. End roller; 83. Closed conveyor belt; 84. Drive motor; 9. Ash collection box; 91. Ash guide channel; 911. First ash guide pipe; 912. Second ash guide pipe; 913. First base plate; 914. Second base plate. Detailed Implementation

[0026] 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.

[0027] 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.

[0028] Example 1:

[0029] This application discloses a grilling device with a smoking function, such as... Figure 1 , Figure 2 and Figure 3 As shown, the device includes a head unit 1, a base 2, and a heating device 3. The head unit 1 is equipped with a fan blade 15 and a drive motor 16 that drives the fan blade 15 to rotate. The head unit 1 is covered on the base 2 to form a cooking chamber. The device also includes a spice storage box 4, a spice ignition chamber 7, a belt conveyor for conveying spices to the spice ignition chamber 7, and a spice igniter 5 for igniting the spices in the spice ignition chamber 7. The top of the head unit 1 is provided with a feeding port 13 that communicates with the spice storage box 4. The head unit 1 is also provided with a smoke guide channel 6 that communicates the spice ignition chamber 7 and the cooking chamber. The spice storage box 4 and the spice ignition chamber 7 are located on different sides of the head unit 1.

[0030] Spices are placed into the spice collection box 4 through the feeding port 13 at the top of the machine head 1. The belt conveyor 8 transports the spices from the spice collection box 4 to the spice ignition chamber 7. The igniter 5 ignites the spices to generate smoke, which is then drawn into the cooking chamber through the smoke guide duct 6 by the rotation of the fan blade 15. The smoke entering the cooking chamber circulates within the cooking chamber with the strong airflow generated by the fan blade 15, ensuring that the smoke completely coats the food, achieving uniform smoking and completely eliminating the phenomenon of excessive or insufficient smoke in certain areas, thus ensuring the consistency of the food's flavor and color. Since the smoke guide duct 6 directly connects the spice ignition chamber 7 and the cooking chamber, and the path is relatively short, the diffusion, condensation, or adsorption loss of smoke during the transmission process is minimized. This means that more smoke generated can effectively enter the cooking chamber, improving the utilization rate of spices, reducing waste, and lowering operating costs.

[0031] The spice ignition chamber 7 is an area with open flame or high temperature, while the spice storage box 4 contains unburned, typically flammable solid spices (such as sawdust, tea leaves, etc.). Arranging them on different sides creates a physical isolation zone, effectively preventing the high temperature or sparks from the spice ignition chamber 7 from being transmitted back into the spice storage box 4 and igniting a large amount of stored spices, thus eliminating a serious fire hazard. Furthermore, the belt conveyor 8 needs to stably transport spices from the spice storage box 4 to the spice ignition chamber 7. If the two are arranged adjacent to each other or vertically, the heat generated by combustion may be conducted through the belt conveyor 8, causing nearby spices to clump, melt, or prematurely carbonize, thereby blocking the conveying path.

[0032] The spice storage box 4, spice ignition chamber 7, belt conveyor 8, igniter 5, and smoke guide duct 6 are all integrated inside the machine head 1, and are arranged in coordination with the drive motor 16, fan blades 15, and other parts without interference. This makes full use of the inherent space inside the machine head 1, without the need for additional components, enabling the grilling equipment to achieve both hot air cooking and smoking functions, combining compactness and multi-functionality. The feeding port 13 is located at the top of the machine head 1, allowing users to easily add or replace spices at any time during cooking. The operation is simple and does not require pausing cooking, greatly improving the convenience and safety of use.

[0033] It should be noted that the machine head 1 includes an inner shell 11 and an outer shell 12 covering the inner shell 11. The base 2 is provided with an inner liner, and a food cooking container 21 for placing food is also provided inside the inner liner. The inner shell 11 is fastened to the food cooking container 21 or the inner liner to form a cooking cavity. A partition 18 is provided above the inner shell 11, the drive motor 16 is installed on the partition 18, and the fan blade 15 is located inside the inner shell 11.

[0034] The heating device 3 can be configured as an upper heating pipe located below or around the fan blade 15. The upper heating pipe heats the food, and the rotating fan blade 15 blows the heat generated by the upper heating pipe into the cooking cavity to heat the food inside. In other embodiments, the heating device 3 can also be configured as a lower heating pipe or a gas heating device 3 located below the food cooking container 21. The heat generated by the lower heating pipe or gas heating device 3 is transferred upwards to the top of the food cooking container 21 and circulates under the influence of the fan blade 15 to heat the food. In yet another embodiment, the heating device 3 can also include an upper heating pipe located around the fan blade 15, a lower heating pipe located below the food cooking container 21, or a gas heating device 3, further improving the heating uniformity of the food through both upper and lower heating.

[0035] Among them, combined Figure 3 The spice storage box 4 is embedded between the inner shell 11 and the outer shell 12, making full use of the inherent space between the inner shell 11 and the outer shell 12. The spice storage box 4 is embedded as a fixed component without occupying valuable internal space. Moreover, the spice storage box 4 becomes part of the overall structure of the device, enhancing the local strength of the area. The upper port of the spice storage box 4 is at least partially open and corresponds to the feeding port 13 on the outer shell 12, forming a vertical channel, which facilitates the feeding of spices into the spice storage box 4 through the feeding port 13.

[0036] Combination Figure 4 A closable cover 14 is provided at the feeding port 13. When the cover 14 is placed over the feeding port 13, it achieves a sealing effect, effectively preventing smoke from escaping from the feeding port 13, ensuring smoking efficiency and fresh kitchen air. When the cover 14 is open, the feeding port 13 is in an open position, facilitating the placement of spices. A sandwich 17 is provided between the outer shell 12 and the spice storage box 4. The cover 14 is slidably disposed within the sandwich 17, and a push plate 141 is fixedly provided on the cover 14. The operation can be completed with a gentle push of the finger, which is labor-saving and greatly improves the convenience of operation. At the same time, the push plate 141 also acts as a limit to prevent the cover 14 from completely detaching from the feeding port 13. In other embodiments, the cover 14 and the outer shell 12 are rotatably connected by a pivot, and the opening and closing of the feeding port 13 is achieved by flipping the cover 14.

[0037] The spice storage box 4 is located on the front side of the machine head 1. During the preparation of ingredients or cooking, the spice can be delivered very smoothly. The operation flow is highly concentrated and simplified, making it convenient for users to operate and thus improving the user experience.

[0038] As another feasible implementation, the spice storage box 4 is embedded in the feeding port 13, and the upper port of the spice storage box 4 is provided with an openable and closable cover plate 14, which is rotatably connected to the spice storage box 4 via a rotating shaft. The spice storage box 4 and the cover plate 14 form an independent module, sealing the feeding port 13 to prevent external dust and impurities from entering the machine head 1 through the gap between the spice storage box 4 and the feeding port 13.

[0039] In addition, combined Figure 5 and Figure 6 An L-shaped mounting plate 19 is provided between the outer shell 12 and the inner shell 11, located on the left or right side of the partition 18. The belt conveyor 8 and the spice ignition chamber 7 are mounted on the mounting plate 19, meaning that the spice ignition chamber 7 and the belt conveyor 8 are located on the same side, and the spice ignition chamber 7 is located behind the belt conveyor 8. Furthermore, the spice igniter 5 or the ignition end of the spice igniter 5 is located inside the spice ignition chamber 7 to facilitate the ignition of the spices in the spice ignition chamber 7.

[0040] The mounting plate 19 has an installation port, and the spice storage box 4 has an outlet at the end near the belt conveyor 8, which passes through the installation port and connects to the belt conveyor 8. The feeding port 13 is located at the end of the spice storage box 4 away from the belt conveyor 8, and the bottom wall of the spice storage box 4 is inclined, with the bottom wall at the end near the belt conveyor 8 being lower than the bottom wall at the end away from the belt conveyor 8. Spices are placed into the spice storage box 4 through the feeding port 13, and the spices slide down the inclined bottom wall onto the belt conveyor 8 under their own gravity. Furthermore, the top wall of the spice storage box 4 at the end near the belt conveyor 8 is also inclined downwards, which, together with the inclined bottom wall, forms a gradually narrowing channel at the outlet of the spice storage box 4, further guiding and concentrating the spices, preventing blockage above the outlet, eliminating conveying interruptions caused by spice jamming, and ensuring the stability of the long-term fumigation process.

[0041] The belt conveyor 8 includes a frame 81, two end rollers 82 located within the frame 81, a closed conveyor belt 83 fitted onto the frame 81, and a drive motor 84 mounted on the frame 81. The output shaft of the drive motor 84 passes through the frame 81 and connects to either end roller 82. The outlet of the spice collection box 4 is flush with or higher than the top of the closed conveyor belt 83, causing the spices in the spice collection box 4 to slide downwards onto the closed conveyor belt 83. At this time, the end rollers 82 rotate under the drive of the drive motor 84, and the closed conveyor belt 83 is dragged by the friction between the end rollers 82 and the closed conveyor belt 83, thereby transferring the spices on the closed conveyor belt 83 to the spice ignition chamber 7.

[0042] It should be noted that the drive motor 84 controls the closed conveyor belt 83 to rotate at a constant speed v2. After conveying the fragrance to the fragrance ignition chamber 7, the drive motor 84 is controlled to stop working or run slowly at a constant speed v1 to ensure that the fragrance in the fragrance ignition chamber 7 is fully combusted. Then, the drive motor 84 is controlled to run normally at a constant speed v2 to enter the next cycle.

[0043] This scheme breaks down the continuous feeding process into multiple distinct combustion batches. Each batch of spices can be rapidly fed in at a normal speed (v2) to ensure sufficient quantity in the ignition chamber (7). Then, it immediately switches to a slow speed (v1) or stops operation, providing the current batch of spices with an undisturbed and sufficient combustion time. This completely breaks the vicious cycle of "continuous feeding - continuous accumulation - oxygen deficiency" in existing technologies. During the stop operation or slow speed (v1) phase, no new spices are introduced, and the spices in the ignition chamber (7) can fully contact oxygen to complete the process from ignition to complete combustion. This ensures the purity of the smoke from the source and completely avoids the generation of burnt and sour smells.

[0044] The grilling equipment also includes a smoke concentration sensor located in the spice ignition chamber 7, which is used to detect the smoke concentration in the spice ignition chamber and determine whether the spice is fully burned based on the smoke concentration; when it is determined that the spice is fully burned, the conveying device is controlled to operate normally at a constant speed v2.

[0045] Understandably, the chemical composition and concentration of smoke differ fundamentally between incomplete combustion (producing off-flavors) and complete combustion (producing pure smoke). Incomplete combustion produces a large amount of visible, high-concentration white smoke (containing particulate matter and impurities); while complete combustion produces mostly low-concentration gaseous aromatic molecules that are difficult to observe with the naked eye. By directly monitoring the smoke from combustion using a smoke concentration sensor, when the sensor detects that the smoke concentration has dropped to a low threshold, it indicates that the current batch of flavorings has transitioned from intense open-flame combustion to stable, complete flameless combustion or has essentially burned out. The smoke produced at this point is the purest. Controlling the conveyor to resume normal operation at this time not only ensures flavor purity but also saves flavorings and improves efficiency.

[0046] Without the application of sensors, the slow time is usually set too long to ensure complete combustion, even under the most unfavorable conditions, but this leads to wasted efficiency. However, this solution starts the next round of feeding as soon as the smoke concentration reaches the standard, minimizing the cycle time of each round. Under the premise of ensuring absolutely complete combustion and top-quality smoke, it achieves the highest smoke production efficiency and fragrance utilization rate.

[0047] The inlet of the spice ignition chamber 7 or the end of the conveying device 8 is equipped with a detection sensor, which can be set as a photoelectric sensor to detect the amount of spice entering the spice ignition chamber 7 in each batch. When the amount of spice reaches the preset range, the conveying device 8 is controlled to stop or switch to a constant speed v1. This ensures that the amount of spice added in each cycle is accurate and controllable, and physically prevents the flame from being extinguished instantly or an oxygen-deficient accumulation layer from being added too much at once, thus creating the primary condition for achieving complete combustion.

[0048] Relying solely on controlling the initial operating time of the conveyor device 8 to determine the amount of spices added will result in significant fluctuations in the actual amount added due to factors such as changes in spice density, uneven particle size, and varying spice levels within the collection box. This uncertainty makes it difficult to achieve consistent flavor output because the basic combustion conditions vary each time. In contrast, the detection sensor ignores these external variables and focuses only on the actual amount of spice entering the spice ignition chamber 7. Regardless of changes in operating conditions, it ensures that the amount of spice added in each batch remains constant within a preset range. This provides a highly consistent initial condition for subsequent combustion processes, guaranteeing highly stable and repeatable smoke quality in each cycle and ensuring consistent food flavor.

[0049] With the cooperation of detection sensors and smoke concentration sensors, it can prevent the conveying device 8 from conveying too much spices and causing accumulation, and also ensure that the spices are fully burned, thus guaranteeing the final smoky flavor from two dimensions.

[0050] A cover 71 is provided on the mounting plate 19 and located at the rear of the frame 81. A fragrance ignition chamber 7 is formed inside the cover 71 or between the cover 71 and the mounting plate 19. A closed conveyor belt 83 extends into the cover 71 to transport the fragrance into the fragrance ignition chamber 7. A connecting shell 72 is provided on one side of the cover 71 and communicates with it. The fragrance igniter 5 is located inside the connecting shell 72. Both the connecting shell 72 and the cover 71 can be made of high-temperature resistant and heat-insulating materials, such as ceramic or stainless steel, which helps to concentrate heat, maintain the high-temperature environment inside the connecting shell 72 and the fragrance ignition chamber 7, reduce heat loss, and make the fragrance easier to ignite. In this embodiment, the fragrance igniter 5 can be set as a heating element such as a ceramic heating rod. The ceramic heating rod heats up to the ignition temperature of the fragrance and the heat generated is efficiently transferred to the fragrance in the fragrance ignition chamber 7 through direct conduction, ensuring that the fragrance can be heated quickly and produce smoke.

[0051] Understandably, if the temperature of a ceramic heating rod is too low, it can only dry the spices but cannot ignite them; if the temperature is too high, it will cause the spices to burn instantly with an open flame, producing flames instead of smoke, which not only consumes them too quickly but also produces a burnt smell and harmful substances. Therefore, a ceramic heating rod can quickly raise the temperature to the ignition temperature of the spices (between 200℃ and 300℃) and maintain the temperature, keeping the spices in a slow, flameless combustion state, thereby producing pure smoke.

[0052] In this embodiment, the partition 18 and the inner shell 11 cooperate to form a smoke guiding channel 6. The top of the inner shell 11 is provided with a through hole 111, which is located in the smoke guiding channel 6. When the fan blade 15 rotates, it creates a negative pressure at the through hole 111, allowing the smoke in the spice ignition chamber 7 to enter the smoke guiding channel 6 and reach the fan blade 15 through the through hole 111. This allows the smoke to be stirred at high speed with the hot air returning in the cooking chamber, forming a uniform smoke-air mixture. This ensures that the smoke is evenly distributed in the cooking chamber without dead corners, improving the smoking effect of the food.

[0053] Combination Figure 2 The smoke guide channel 6 includes a flat section 61 and a guide section 62. The through hole 111 is located inside the flat section 61, and the output shaft of the drive motor 16 passes through the flat section 61 and is connected to the fan blade 15. One end of the guide section 62 is connected to the flat section 61, and the other end is connected to the spice ignition chamber 7. The guide section 62 is an arc-shaped section that slopes from top to bottom. The arc-shaped guide section 62 is like a slide, which can significantly reduce airflow resistance. Together with the negative pressure generated by the fan blade 15, it actively guides the smoke to the flat section 61, ensuring the high efficiency of the suction action and making the overall machine more energy-efficient.

[0054] The smoke guide channel 6 is not an independent pipe, but is cleverly formed by utilizing the inherent gap between the partition 18 and the inner shell 11, making the internal layout of the head unit 1 extremely compact. This leaves ample space for key components such as the drive motor 16 and the fan blades 15, enabling the simultaneous accommodation of air circulation components such as the fan blades 15 and a complex smoke guide system within an extremely limited space. It also reduces the number of individual parts, lowers production costs, and improves the overall sealing and stability due to the integrated structure. The closed smoke guide channel 6 physically isolates the smoke from precision components such as the drive motor 16, preventing oil stains from corroding it.

[0055] As another feasible implementation, the top of the inner shell 11 is provided with a through hole 111, and the smoke guide channel 6 is configured as a pipe. One end of the smoke guide channel 6 is connected to the spice ignition chamber 7, and the other end extends into the cooking chamber through the through hole 111. The outlet of the smoke guide channel 6 is directly guided to the air intake area of ​​the fan blade 15. As soon as the smoke enters the cooking chamber, it is instantly captured and dispersed by the fan blade 15, and fully mixed with the hot air. The smoke guide channel 6 is connected to the mounting plate 19 by a flange or sealing ring, which not only achieves a seal but also facilitates disassembly and cleaning.

[0056] As another feasible implementation, the top of the inner shell 11 is provided with a through hole 111, and the smoke guide channel 6 is set as a pipe. One end of the smoke guide channel 6 is connected to the spice ignition chamber 7, and the other end can also be connected to the through hole 111. The smoke guide channel 6 is connected to the inner shell 11 and the mounting plate 19 through a flange or sealing ring, which can not only achieve sealing and prevent smoke from overflowing from the connection, but also facilitate assembly and disassembly, and make it convenient to clean the disassembled smoke guide channel 6.

[0057] The grilling equipment also includes a detachable ash collection box 9 installed inside the machine head 1. The outer shell 12 has a notch for inserting the ash collection box 9, and the ash collection box 9 is equipped with a handle for easy pulling by the user. The top of the ash collection box 9 is open and located below the spice ignition chamber 7. The bottom wall of the spice ignition chamber 7 is provided with ash leakage holes so that the ash formed by the combustion of spices can fall automatically into the ash collection box 9 directly below under the action of gravity. This achieves centralized management of ash, keeps the inside of the equipment clean, prevents ash from interfering with, clogging or contaminating components such as the belt conveyor 8, maintains the independence of each functional unit, and ensures the long-term reliability and efficiency of the equipment. Furthermore, the user only needs to periodically remove the ash collection box 9 to empty the ash, which greatly reduces the user's maintenance difficulty and improves the user experience.

[0058] Example 2:

[0059] The difference between this embodiment and the above embodiments is that: [combination] Figure 7 The grilling equipment also includes a detachable ash collection box 9 installed in the base 2, and an ash guiding channel 91 that connects the spice storage box 4 or the spice ignition chamber 7 to the ash collection box 9, so that the ash formed by the burning of spices falls into the ash collection box 9 through the ash guiding channel 91. The base 2 is provided with a notch for inserting the ash collection box 9, and the ash collection box 9 is provided with a handle for easy pulling by the user to clean the ash inside the ash collection box 9.

[0060] The ash guiding channel 91 includes a first ash guiding pipe 911 disposed between the outer shell 12 and the inner shell 11 and a second ash guiding pipe 912 located in the base 2. The first ash guiding pipe 911 and the second ash guiding pipe 912 are connected. The first ash guiding pipe 911 is connected to the spice ignition chamber 7, and the second ash guiding pipe 912 is connected to the ash collection box 9. The bottom wall of the cover 71 near the end of the first ash guiding pipe 911 is inclined. The ash generated after the spice burns falls down along the first ash guiding pipe 911 and the second ash guiding pipe 912 into the ash collection box 9, realizing centralized management of ash.

[0061] Furthermore, in order to facilitate the ash entering the first ash guide tube 911 more quickly, a fan communicating with the ash guide channel 91 is provided between the outer shell 12 and the inner shell 11 or in the base 2. After cooking is completed, the fan is turned on, and the ash in the spice ignition chamber 7 is drawn into the first ash guide tube 911 by the suction of the fan, and falls down into the ash collection box 9 along the first ash guide tube 911 and the second ash guide tube 912.

[0062] In other embodiments, the bottom of the spice ignition chamber 7 is provided with a first base plate 913 and a second base plate 914. The first base plate 913 is located above the second base plate 914, and one end of the first base plate 913 and the second base plate 914 are connected, while the other end is not connected. The first base plate 913 is arc-shaped and abuts against the bottom wall of the frame 81, so that the first base plate 913 and the second base plate 914 are V-shaped with their openings facing the belt conveyor 8. The belt conveyor 8 transports the spice to the first base plate 913. The end of the first base plate 913 tends to move downward under the action of gravity. When the spice is fully burned and forms ash, the ash is relatively light, and the end of the first base plate 913 tends to move upward, so that the ash moves downward along the arc of the first base plate 913 into the first ash guide pipe 911, which facilitates the collection and treatment of ash.

[0063] 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 device with smoking and roasting function, comprising a head, a base, and a heating device, wherein the head is equipped with a fan blade and a drive motor for rotating the fan blade, and the head is covered on the base to form a cooking cavity, characterized in that: It also includes a spice storage box, a spice ignition chamber, a belt conveyor for transporting spices to the spice ignition chamber, and a spice igniter for igniting spices in the spice ignition chamber, all located inside the machine head. The top of the machine head has a feeding port that communicates with the spice storage box. The machine head also has a smoke guide channel that connects the spice ignition chamber and the cooking chamber. The spice storage box and the spice ignition chamber are located on different sides of the machine head.

2. A cooking device with a smoking and roasting function according to claim 1, characterized in that: The spice storage box is embedded in the feeding port, and the upper port of the spice storage box is provided with an openable and closable cover.

3. A cooking device with smoking and roasting function according to claim 1, characterized in that: The spice storage box is embedded in the machine head, with its upper port open and corresponding to the feeding port, which is equipped with an openable and closable cover.

4. A cooking apparatus with a smoking and roasting function according to claim 2 or 3, characterized in that: The spice storage box is located on the front side of the machine head.

5. A cooking device with a smoking and roasting function according to claim 4, characterized in that: The bottom wall of the spice storage box is inclined, and the bottom wall of the spice storage box near the belt conveyor is lower than the bottom wall away from the belt conveyor.

6. A cooking device with a smoking and roasting function according to claim 1, characterized in that: The motor head includes an inner shell and an outer shell covering the inner shell. The base also has an inner liner. The inner shell is fastened to the inner liner to form a cooking cavity. The fan blades are set inside the inner shell. The motor head also has a partition. The partition and the inner shell cooperate to form a smoke guide channel. The top of the inner shell has a through hole located inside the smoke guide channel.

7. A cooking device with a smoking and roasting function according to claim 6, characterized in that: The drive motor is located above the partition. The smoke guide channel includes a flat part and a guide part. The through hole is located inside the flat part, and the output shaft of the drive motor passes through the flat part and is connected to the fan blade. One end of the guide part is connected to the flat part, and the other end is connected to the spice storage box or spice ignition chamber. The guide part is an arc-shaped setting that slopes from top to bottom.

8. A cooking device with a smoking and roasting function according to claim 1, characterized in that: The belt conveyor includes a frame, two end rollers located inside the frame, a closed conveyor belt sleeved on it, and a drive motor mounted on the frame. The output shaft of the drive motor passes through the frame and is connected to either end roller. One end of the closed conveyor belt is connected to the spice storage box, and the other end extends into the spice ignition chamber.

9. A cooking device with a smoking and roasting function according to claim 1, characterized in that: It also includes a detachable ash collection box installed in the base, and an ash guide channel that connects the spice ignition chamber to the ash collection box, so that the ash formed by the burning of the spice falls down into the ash collection box through the ash guide channel.

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