Kitchen utensil sterilizing device

Abstract

The application relates to a kitchen utensil disinfecting device, a wind channel assembly comprising an air outlet piece and a heating piece. The air outlet piece is connected to the machine body and is configured to be capable of outputting airflow into the containing cavity. The heating piece is connected to the containing cavity and is located on the air outlet path of the air outlet piece. The machine body is further provided with an air inlet and an air outlet. The air inlet is connected between one end of the airflow channel close to the air outlet piece and the containing cavity, and the air outlet is connected between one end of the airflow channel close to the first opening and the containing cavity. The airflow entering the airflow channel from the air inlet can be output to one end of the first opening through the air outlet. The kitchen utensil disinfecting device can realize high-temperature drying and sterilization treatment on the kitchen utensil placed on the supporting piece through cooperation of the heating and the air outlet piece. The airflow channel is formed by assembling the wind channel shell on the outer wall of the machine body, so that the handle of the kitchen utensil can be cooled separately, so that the user can quickly use the kitchen utensil after high-temperature drying and sterilization, and the user experience is improved.

Description

Technical Field

[0001] This application relates to the field of kitchen utensil disinfection devices, and in particular to a kitchen utensil disinfection device. Background Technology

[0002] Kitchen utensil sterilizers, as highly efficient kitchen hygiene devices for removing bacteria from the surfaces of various kitchen utensils such as cutting boards and knives, have gained widespread attention and favor from consumers due to their convenient high-temperature drying and sterilization function. Existing kitchen utensil sterilizers on the market typically employ high-temperature drying technology to kill bacteria on the surfaces of cutting boards, knives, and other kitchen utensils, ensuring the hygiene and safety of the food processing environment.

[0003] However, in actual use of kitchen utensil sterilizers, the surface temperature of metal knife handles or cutting board handles will significantly increase after high-temperature drying and sterilization due to the excellent thermal conductivity of metal. Therefore, if users need to use these knives or cutting boards immediately after high-temperature drying and sterilization, the high temperature of the metal parts can cause discomfort and may even pose a risk of burns.

[0004] In addition, residual high temperatures may force users to wait a long time before they can safely access and use these kitchen utensils, affecting efficiency and user experience. Utility Model Content

[0005] Therefore, it is necessary to provide a kitchen utensil sterilization device to address the above problems.

[0006] A kitchen utensil sterilization device, comprising:

[0007] The fuselage has independently configured receiving cavities and airflow channels, and the fuselage has a first opening communicating with the receiving cavities;

[0008] A support member, disposed at the first opening and connected to the body, is used to hold kitchen utensils;

[0009] The air duct assembly includes an air outlet and a heating element; the air outlet is mounted on the body and configured to output airflow into the receiving cavity; the heating element is connected to the receiving cavity and located in the air outlet path of the air outlet.

[0010] The machine body is also provided with an air inlet and an air outlet. The air inlet is connected between the end of the airflow channel near the air outlet and the receiving cavity, and the air outlet is connected between the end of the airflow channel near the first opening and the receiving cavity. The airflow entering the airflow channel through the air inlet can be output to the end of the first opening through the air outlet.

[0011] In one embodiment, a shielding member is further included, which is movably coupled to the channel wall of the airflow channel and configured to be controllably movable relative to the channel wall to avoid or block the air inlet.

[0012] In one embodiment, the shielding member includes a shielding plate and a telescopic member, wherein the fixed end of the telescopic member is fitted onto the channel wall, and the shielding plate is fitted onto the telescopic end of the telescopic member.

[0013] The telescopic end is configured to extend and move the baffle to block the air inlet, and to shorten and move the baffle to avoid the air inlet.

[0014] In one embodiment, the housing includes an outer shell and an air duct shell, the housing having the receiving cavity, the air duct shell being fitted to the outer periphery of the outer shell and forming the airflow channel with at least one side wall of the outer shell; the first opening is opened at one end of the outer shell, and the air inlet and the air outlet are opened on the side wall of the outer shell forming the airflow channel.

[0015] In one embodiment, the outer casing is integrally formed with the air duct shell.

[0016] In one embodiment, the housing includes a main body and a bottom cover. The two ends of the main body are interconnected and respectively form a first opening and a second opening. The bottom cover is detachably fitted onto the second opening and together with the main body, forms the receiving cavity.

[0017] In one embodiment, a water-blocking component is further included, which is coupled to the second opening and isolated between the main body and the bottom cover to divide the receiving cavity into an upper and lower distributed receiving space and an installation space; the air outlet component and the heating component are both housed in the installation space;

[0018] The water-blocking component has a connecting port that connects the accommodating space and the installation space, and the airflow output by the air outlet component is delivered to the accommodating space through the connecting port.

[0019] In one embodiment, the housing further includes a connecting component, which includes a first pipe and a second pipe; one end of the first pipe is connected to and communicates with the air inlet, and the other end of the first pipe is connected to the receiving cavity; one end of the second pipe is inserted into the connecting port, and the other end of the second pipe is cross-connected to and communicates with the first pipe.

[0020] In one embodiment, a control element is further included, which is communicatively connected to the heating element and configured to control the opening and closing of the air outlet and the heating element.

[0021] In one embodiment, the fuselage is made of a high-temperature resistant material.

[0022] The aforementioned kitchen utensil sterilization device includes an air duct assembly comprising an air outlet and a heating element. The air outlet is mounted on the main body and configured to output airflow into the receiving cavity. The heating element is mounted within the receiving cavity and located in the air outlet path of the air outlet. The main body also has an air inlet and an air outlet. The air inlet connects the end of the airflow channel near the air outlet to the receiving cavity, and the air outlet connects the end of the airflow channel near the first opening to the receiving cavity. Airflow entering the airflow channel through the air inlet can be output to the end of the first opening through the air outlet. When the user needs to perform high-temperature drying and sterilization on the kitchen utensils, the heating element needs to be controlled to generate high temperature, and the air outlet needs to be controlled to generate airflow. Thus, the heating element and the air outlet work together to form a high-temperature airflow within the receiving cavity that blows towards the support, thereby achieving high-temperature drying and sterilization of the kitchen utensils placed on the support. After the high-temperature drying and sterilization of the kitchenware is completed, the heating element needs to be stopped. Part of the airflow generated by the exhaust fan blows from the receiving cavity to the support member, cooling the kitchenware itself inside the receiving cavity. Another part of the airflow flows through the air inlet, airflow channel, and air outlet, further blowing towards the support member, thereby cooling the handles of the kitchenware (such as knife handles and cutting board handles). Thus, the kitchenware sterilization device provided in this embodiment, through the cooperation of the heating element and the exhaust fan, can create a high-temperature airflow within the receiving cavity that blows towards the support member, achieving high-temperature drying and sterilization of the kitchenware placed on the support member. Furthermore, by assembling an air duct shell on the outer wall of the machine body and constructing an airflow channel, the handles of the kitchenware (such as knife handles and cutting board handles) are cooled separately. This ensures that the kitchenware can be used quickly after high-temperature drying and sterilization, improving the user experience. Attached Figure Description

[0023] Figure 1 This is a schematic diagram of the exploded structure of the kitchenware disinfection device in this application.

[0024] Figure 2 This is a cross-sectional structural diagram of the kitchenware disinfection device in this application from a first-view perspective.

[0025] Figure 3 This is a cross-sectional structural diagram of the kitchenware disinfection device in this application from a second perspective.

[0026] Figure 4 This is a schematic diagram of the structure of the shielding component in this application when it is in a dodging state.

[0027] Figure 5 This is a schematic diagram of the structure of the shielding component in this application when it is in a shielding state.

[0028] Figure 6 This is a schematic diagram of the structure of the shielding component in this application.

[0029] Figure 7 This is a schematic diagram of the support structure in this application.

[0030] Figure 8 This is a schematic diagram of the heating element and the air outlet element in this application.

[0031] Figure 9 This is a schematic diagram of the water-blocking component in this application.

[0032] Figure 10 This is a schematic diagram of the structure of the control component in this application.

[0033] Figure 11 This is a schematic diagram of the bottom cover structure in this application.

[0034] Figure Labels

[0035] 100 kitchen utensil sterilization devices;

[0036] Body 10; Receiving cavity 101; First opening 102; Air inlet 103; Air outlet 104; Airflow channel 105; Main body 106; Bottom cover 107; Air duct shell 108;

[0037] Support component 11;

[0038] Air duct assembly 12; air outlet component 121; heating component 122;

[0039] 13; 131; 132;

[0040] Water-blocking component 14; connecting port 141; connecting assembly 15; first pipe 151; second pipe 152;

[0041] Control component 16. Detailed Implementation

[0042] 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.

[0043] In the description of this application, it should be understood that if terms such as "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential" appear, these terms indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and 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.

[0044] Furthermore, where the terms "first" and "second" appear, these terms are 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 with "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this application, where the term "multiple" appears, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0045] 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 based on the specific circumstances.

[0046] In this application, unless otherwise expressly specified and limited, the use of descriptions such as "above" or "below" the second feature indicates that the first and second features are in direct contact or indirect contact via an intermediate medium. Furthermore, "above," "on top of," and "over" the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply that the first feature is at a higher horizontal level than the second feature. Similarly, "below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply that the first feature is at a lower horizontal level than the second feature.

[0047] It should be noted that if 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. If 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. If so, the terms "vertical," "horizontal," "upper," "lower," "left," "right," and similar expressions used in this application are for illustrative purposes only and do not represent the only possible implementation.

[0048] Kitchen utensil sterilizers, as highly efficient kitchen hygiene devices for removing bacteria from the surfaces of various kitchen utensils such as cutting boards and knives, have gained widespread attention and favor from consumers due to their convenient high-temperature drying and sterilization function. Existing kitchen utensil sterilizers on the market typically employ high-temperature drying technology to kill bacteria on the surfaces of cutting boards, knives, and other kitchen utensils, ensuring the hygiene and safety of the food processing environment.

[0049] However, in actual use of kitchen utensil sterilizers, the surface temperature of metal knife handles or cutting board handles will significantly increase after high-temperature drying and sterilization due to the excellent thermal conductivity of metal. Therefore, if users need to use these knives or cutting boards immediately after high-temperature drying and sterilization, the high temperature of the metal parts can cause discomfort and may even pose a risk of burns.

[0050] In addition, residual high temperatures may force users to wait a long time before they can safely access and use these kitchen utensils, affecting efficiency and user experience.

[0051] Based on the above considerations, in order to solve the above problems, please refer to [link / reference needed]. Figures 1 to 3 One or more embodiments of this application provide a kitchenware disinfection device 100. The kitchenware disinfection device 100, by setting an air duct assembly 12, can perform high-temperature drying and sterilization on cutting boards and knives placed on the kitchenware disinfection device 100, and can also perform cooling treatment on cutting boards and knives.

[0052] Specifically, please see Figure 1 and Figure 2 The kitchen utensil sterilization device 100 includes a body 10, a support member 11, and an air duct assembly 12. The body 10 contains independently arranged receiving cavities 101 and airflow channels 105, and has a first opening 102 communicating with the receiving cavities 101. The support member 11 is located at the first opening 102 and is connected to the body 10. Various kitchen utensils, such as knives and cutting boards, are placed on the support member 11, and at least some of the knives and cutting boards extend into the receiving cavities 101.

[0053] Please see Figure 1 , Figure 2 and Figure 8 The air duct assembly 12 includes an air outlet 121 and a heating element 122. The air outlet 121 is mounted on the body 10 and configured to output airflow into the receiving cavity 101. The heating element 122 is mounted in the receiving cavity 101 and located in the air outlet path of the air outlet 121.

[0054] The body 10 is also provided with an air inlet 103 and an air outlet 104. The air inlet 103 is connected between the end of the airflow channel 105 near the air outlet 121 and the receiving cavity 101. The air outlet 104 is connected between the end of the airflow channel 105 near the first opening 102 and the receiving cavity 101. The airflow entering the airflow channel 105 through the air inlet 103 can be output to the end of the first opening 102 through the air outlet 104.

[0055] It is understandable that when users need to dry and sterilize kitchen utensils at high temperatures, they need to control the operation of the heating element 122 to generate high temperature and control the air outlet 121 to generate airflow. In this way, the heating element 122 and the air outlet 121 work together to form a high-temperature airflow that blows toward the support 11 in the receiving cavity 101, so as to achieve high-temperature drying and sterilization of the kitchen utensils placed on the support 11.

[0056] Correspondingly, after the high-temperature drying and sterilization of the kitchenware is completed, the heating element 122 needs to be stopped. Part of the airflow generated by the air outlet 121 will be blown from the receiving cavity 101 to the support 11 to cool down the kitchenware body that extends into the receiving cavity 101. Another part of the airflow generated by the air outlet 121 will flow through the air inlet 103, the airflow channel 105 and the air outlet 104, and further blow onto the support 11 to cool down the handles of the kitchenware (such as the handles of knives and the handles of cutting boards).

[0057] Thus, the kitchen utensil sterilization device 100 provided in this application embodiment, through the cooperation of the heating element 122 and the air outlet element 121, can form a high-temperature airflow within the receiving cavity 101 that blows towards the support member 11, thereby achieving high-temperature drying and sterilization of the kitchen utensils placed on the support member 11. Furthermore, by assembling an air duct shell 108 on the outer wall of the body 10 and constructing an airflow channel 105, the handles of the kitchen utensils (such as knife handles and cutting board handles) can be cooled separately. In this way, after high-temperature drying and sterilization, users can quickly use the kitchen utensils, which is beneficial to improving the user experience.

[0058] Understandably, the fuselage 10 is made of high-temperature resistant materials to ensure that it can withstand the high-temperature airflow generated by the heating element 122 and guide the flow of the high-temperature airflow. High-temperature resistant materials refer to a class of materials that can work stably for a long time in high-temperature environments and maintain their required physical, chemical, and mechanical properties. High-temperature resistant materials mainly include high-temperature alloys, refractory metals, ceramic materials, cermets, carbon / graphite materials, and composite materials.

[0059] It should be noted that when users need to perform high-temperature drying and sterilization on kitchen utensils, the heating element 122 and the air outlet 121 work together to blow air from the receiving cavity 101 towards the support member 11, thereby achieving high-temperature drying and sterilization of the kitchen utensils extending into the receiving cavity 101. At the same time, some of the airflow blown out by the air outlet 121 will flow through the air inlet 103, the airflow channel 105, and the air outlet 104 towards the support member 11, cooling the handles of the kitchen utensils (such as knife handles and cutting board handles). This will affect the effectiveness of high-temperature sterilization.

[0060] Therefore, in the embodiments of this application, please refer to Figure 4 and Figure 5 The kitchenware disinfection device 100 also includes a shield 13, which is movably coupled to the channel wall of the airflow channel 105 and is configured to be controllably movable relative to the channel wall to avoid or block the air inlet 103.

[0061] Understandably, when users need to dry and sterilize kitchen utensils at high temperatures, they need to control the movement of the shield 13 against the channel wall to block the air inlet 103. In this way, the airflow blown out by the air outlet 121 will cooperate with the heating element 122 to form a high-temperature airflow, which will all flow into the receiving cavity 101 to dry and sterilize the kitchen utensils at high temperatures. This can effectively improve the drying and sterilization effect.

[0062] Correspondingly, after the high-temperature drying and sterilization of the kitchenware is completed, it is necessary to control the movement of the shield 13 against the channel wall to avoid the air inlet 103, and control the heating element 122 to stop operating. In this way, part of the airflow generated by the air outlet 121 will be blown from the receiving cavity 101 to the support 11 to cool down the kitchenware body that extends into the receiving cavity 101; another part generated by the air outlet 121 will flow through the air inlet 103, the airflow channel 105 and the air outlet 104, and further blow onto the support 11, thereby cooling down the handles of the kitchenware (such as the handles of knives and the handles of cutting boards).

[0063] Further, please see Figure 4As shown in the figure, the shielding member 13 includes a shielding plate 131 and a telescopic member 132. The fixed end of the telescopic member 132 is fitted onto the channel wall, and the shielding plate 131 is fitted onto the telescopic end of the telescopic member 132. The telescopic end is configured to extend and move the shielding plate 131 to shield the air inlet 103, and to shorten and move the shielding plate 131 to avoid the air inlet 103.

[0064] Understandably, when a user needs to perform high-temperature drying and sterilization on kitchen utensils, it is necessary to control the extension end of the telescopic component 132 to extend and move the baffle 131 to block the air inlet 103. In this way, the airflow blown out by the air outlet 121 will cooperate with the heating component 122 to form a high-temperature airflow, which will all flow into the receiving cavity 101 to perform high-temperature drying and sterilization on the kitchen utensils. This can effectively improve the drying and sterilization effect.

[0065] Correspondingly, after the high-temperature drying and sterilization of the kitchenware is completed, it is necessary to control the telescopic end of the telescopic component 132 to shorten and drive the baffle 131 to move to avoid the air inlet 103, and control the heating component 122 to stop operating. In this way, part of the airflow generated by the air outlet 121 will be blown from the receiving cavity 101 to the support component 11 to cool down the kitchenware body that extends into the receiving cavity 101; another part generated by the air outlet 121 will flow through the air inlet 103, the airflow channel 105 and the air outlet 104, and further blow onto the support component 11, thereby cooling down the handles of the kitchenware (such as the handles of knives and the handles of cutting boards).

[0066] In this application, the specific structure of the fuselage 10 is not limited. For some embodiments, please refer to... Figure 1 and Figure 2 The body 10 includes an outer shell and an air duct shell 108. An accommodating cavity 101 is formed inside the outer shell. The air duct shell 108 is fitted to the outer periphery of the outer shell and forms the airflow channel 105 with at least one side wall of the outer shell. A first opening 102 is opened at one end of the outer shell, and an air inlet 103 and an air outlet 104 are opened on the side wall of the outer shell that forms the airflow channel 105.

[0067] It is understood that the specific connection method between the duct housing 108 and the outer casing is not limited. In one embodiment, the duct housing 108 and the outer casing are detachably connected, which facilitates replacement and maintenance, and is easy to assemble and disassemble. In another embodiment, the outer casing and the duct housing 108 are integrally formed, resulting in a stable structure.

[0068] In some embodiments, see Figure 1 and Figure 11 The outer shell includes a main body 106 and a bottom cover 107. The two ends of the main body 106 are interconnected and respectively form the first opening 102 and the second opening. The bottom cover 107 is detachably fitted onto the second opening and together with the main body 106 encloses the receiving cavity 101.

[0069] It should be noted that after the user finishes using the kitchen utensils, they will wash them and place them on the support 11. Therefore, water stains will remain on the freshly washed kitchen utensils, and these water stains will accumulate and drip into the receiving cavity 101 due to gravity, which may easily damage the electrical components assembled inside the receiving cavity 101.

[0070] Therefore, in the embodiments of this application, please refer to Figure 1 and Figure 9 The kitchen utensil disinfection device 100 also includes a water-blocking component 14, which is connected to the second opening and isolated between the main body 106 and the bottom cover 107 to divide the accommodating cavity 101 into an upper and lower accommodating space and an installation space. The air outlet component 121 and the heating component 122 are both housed within the installation space. The water-blocking component 14 has a connecting port 141 that connects the accommodating space and the installation space. The airflow output from the air outlet component 121 is delivered to the accommodating space through the connecting port 141.

[0071] Understandably, this application divides the accommodating cavity 101 into an accommodating space and an installation space by providing a water-retaining component 14 within the accommodating cavity 101. The main body of the kitchen utensils placed on the support member 11 extends into the accommodating space, while electrical components such as the air outlet 121 and the heating element 122 are installed in the installation space. In this way, water stains on the kitchen utensils will drip onto the water-retaining component 14, which can achieve dry and wet separation within the accommodating cavity 101, preventing water stains from damaging the electrical components. This helps ensure the normal operation of the kitchen utensil disinfection device 100 and extends the product's service life.

[0072] Further, please see Figure 1 and Figure 2 The body 10 also includes a connecting component 15, which includes a first pipe 151 and a second pipe 152; one end of the first pipe 151 is connected to and communicates with the air inlet 103, and the other end of the first pipe 151 is connected to the receiving cavity 101; one end of the second pipe 152 is inserted into the connecting port 141, and the other end of the second pipe 152 is cross-connected to and communicates with the first pipe 151.

[0073] Understandably, the connecting component 15 can direct the air blown out by the air outlet 121 in the installation space into the receiving cavity 101 and the airflow channel 105 respectively. Furthermore, by inserting one end of the second pipe 152 into the connecting port 141, the connecting component 15 can seal the connecting port 141 to prevent water stains accumulated on the water baffle 14 from flowing into the installation space and damaging the electrical components.

[0074] Specifically, in the operation of the kitchenware disinfection device 100, when the user needs to dry and sterilize the kitchenware at high temperatures, the telescopic end of the telescopic component 132 needs to be extended to move the baffle plate 131 to block the air inlet 103. In this way, the airflow blown out by the air outlet 121, combined with the heating element 122 to form a high-temperature airflow, will all flow into the receiving cavity 101 through the second pipe 152 and part of the first pipe 151, to dry and sterilize the kitchenware at high temperatures. This effectively improves the drying and sterilization effect.

[0075] Correspondingly, after the high-temperature drying and sterilization of the kitchenware is completed, it is necessary to control the telescopic end of the telescopic component 132 to shorten and drive the baffle 131 to move to avoid the air inlet 103, and control the heating component 122 to stop operating. In this way, all the airflow generated by the air outlet 121 will flow into the first pipe 151 through the second pipe 152, and then be split by the first pipe 151. Part of the airflow will blow from the receiving cavity 101 to the support component 11 to cool down the kitchenware body that extends into the receiving cavity 101; the other part of the airflow will flow through the air inlet 103, the airflow channel 105 and the air outlet 104, and further blow onto the support component 11, thereby cooling down the handles of the kitchenware (such as the handles of knives and the handles of cutting boards).

[0076] In some embodiments, see Figure 1 and Figure 3 The air outlet 104 is positioned close to the first opening 102, and the air inlet 103 is positioned close to the second opening.

[0077] It is understandable that the support member 11 is set at the first opening 102. By setting the air outlet 104 close to the first opening 102, the airflow blown out through the air outlet 104 can flow to the support member 11 more quickly and cool down the handles of kitchen utensils (such as knife handles and cutting board handles).

[0078] Correspondingly, by placing the air inlet 103 close to the second opening, the distance between the air inlet 103 and the air outlet 121 can be shortened, thereby shortening the flow path of the airflow blown out by the air outlet 121 and accelerating the flow time of the airflow in the seven-six channel, so as to achieve rapid cooling of the handles of kitchen utensils (such as the handles of knives and the handles of cutting boards).

[0079] In some embodiments, see Figure 1 and Figure 10 The kitchenware disinfection device 100 also includes a control element 16, which is communicatively connected to the heating element 122, and is configured to control the opening and closing of the air outlet and the heating element 122.

[0080] Understandably, when a user needs to perform high-temperature drying and sterilization on kitchen utensils, the control unit 16 is used to control the extension of the telescopic component 132, which in turn moves the baffle 131 to block the air inlet 103. The control unit 16 also activates the heating element 122 and the air outlet 121. In this way, the airflow from the air outlet 121 flows entirely through the heating element 122, forming a high-temperature airflow that effectively dries and sterilizes the kitchen utensils. This significantly improves the drying and sterilization effect.

[0081] Correspondingly, after the high-temperature drying and sterilization of the kitchenware is completed, the telescopic component 132 needs to be shortened by the control component 16, which will move the baffle 131 to avoid the air inlet 103. The heating component 122 will also be stopped by the control component 16. In this way, part of the airflow generated by the air outlet 121 will be blown from the receiving cavity 101 to the support component 11 to cool down the kitchenware body that extends into the receiving cavity 101. Another part of the airflow generated by the air outlet 121 will flow through the air inlet 103, the airflow channel 105 and the air outlet 104, and further blown to the support component 11 to cool down the handles of the kitchenware (such as the handles of knives and cutting boards).

[0082] In addition, after cooling down the kitchen utensils, the air outlet 121 needs to be stopped by the control component 16 to avoid the kitchen utensils disinfection device 100 working in vain and to save resources.

[0083] In some embodiments, see Figure 1 and Figure 7 The support member 11 has a knife groove that communicates with the receiving cavity 101, allowing the blade of the knife to extend into it. Thus, a dedicated knife groove is provided on the support member 11 for the knife. When sterilizing the knife, the knife is inserted into the knife groove, and the knife can then extend into the receiving cavity 101 from the knife groove. The knife can be sterilized and disinfected by the high-temperature airflow flowing into the receiving cavity 101.

[0084] In some embodiments, see Figure 1 and Figure 7 The support member 11 has a cutting board groove that communicates with the receiving cavity 101, allowing the cutting board to extend into it. Thus, a dedicated cutting board groove is provided on the support member 11. When sterilizing the cutting board, it is inserted into the cutting board groove, allowing it to extend into the receiving cavity 101. The cutting board is then sterilized by the high-temperature airflow flowing into the receiving cavity 101.

[0085] 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.

[0086] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the patent 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 all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.

Claims

1. A kitchen utensil disinfection device, characterized in that, include: The fuselage has independently configured receiving cavities and airflow channels, and the fuselage has a first opening communicating with the receiving cavities; A support member, disposed at the first opening and connected to the body, is used to hold kitchen utensils; as well as The air duct assembly includes an air outlet and a heating element; the air outlet is mounted on the body and configured to output airflow into the receiving cavity; the heating element is connected to the receiving cavity and located in the air outlet path of the air outlet. The machine body is also provided with an air inlet and an air outlet. The air inlet is connected between the end of the airflow channel near the air outlet and the receiving cavity, and the air outlet is connected between the end of the airflow channel near the first opening and the receiving cavity. The airflow entering the airflow channel through the air inlet can be output to the end of the first opening through the air outlet.

2. The kitchen utensil disinfection device according to claim 1, characterized in that, It also includes a shielding member that is movably coupled to the channel wall of the airflow channel and is configured to be controllably movable relative to the channel wall to avoid or block the air inlet.

3. The kitchen utensil disinfection device according to claim 2, characterized in that, The shielding component includes a shielding plate and a telescopic component. The fixed end of the telescopic component is fitted onto the channel wall, and the shielding plate is fitted onto the telescopic end of the telescopic component. The telescopic end is configured to extend and move the baffle to block the air inlet, and to shorten and move the baffle to avoid the air inlet.

4. The kitchen utensil disinfection device according to claim 1, characterized in that, The housing includes an outer shell and an air duct shell. The housing has the receiving cavity formed inside. The air duct shell is fitted to the outer periphery of the housing and forms the airflow channel with at least one side wall of the housing. The first opening is opened at one end of the housing, and the air inlet and the air outlet are opened on the side wall of the housing that forms the airflow channel.

5. The kitchen utensil disinfection device according to claim 4, characterized in that, The outer shell and the air duct shell are integrally formed.

6. The kitchen utensil disinfection device according to claim 4, characterized in that, The outer shell includes a main body and a bottom cover. The two ends of the main body are interconnected and respectively form a first opening and a second opening. The bottom cover is detachably fitted onto the second opening and together with the main body, it encloses the receiving cavity.

7. The kitchen utensil disinfection device according to claim 6, characterized in that, It also includes a water-blocking component, which is connected to the second opening and isolated between the main body and the bottom cover to divide the receiving cavity into an upper and lower distributed receiving space and an installation space; the air outlet component and the heating component are both housed in the installation space; The water-blocking component has a connecting port that connects the accommodating space and the installation space, and the airflow output by the air outlet component is delivered to the accommodating space through the connecting port.

8. The kitchen utensil disinfection device according to claim 7, characterized in that, The body also includes a connecting component, which includes a first pipe and a second pipe; one end of the first pipe is connected to and communicates with the air inlet, and the other end of the first pipe is connected to the receiving cavity; one end of the second pipe is inserted into the connecting port, and the other end of the second pipe is cross-connected to and communicates with the first pipe.

9. The kitchen utensil disinfection device according to claim 1, characterized in that, It also includes a control unit that is communicatively connected to the heating element and is configured to control the opening and closing of the air outlet and the heating element.

10. The kitchen utensil disinfection device according to claim 1, characterized in that, The fuselage is made of high-temperature resistant materials.

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