Air duct structure and cooking equipment

Abstract

The utility model relates to a kind of air duct structure and cooking equipment, air duct structure includes: steam inlet passage is used to be located in the rear side of inner bag, steam inlet passage includes first steam inlet and first steam outlet, first steam inlet is used to communicate with steam generation component, and first steam outlet is located in the top of steam inlet passage;Steam outlet passage is used to be located in the top of inner bag, steam outlet passage includes second steam inlet and at least two groups of steam outlet group, second steam inlet is communicated with first steam outlet, and steam outlet group is located in the bottom wall of steam outlet passage, each group of steam outlet group is arranged along the depth direction of inner bag, and each group of steam outlet group includes at least two second steam outlets spaced along the width direction of inner bag. Steam into inner bag can be relatively evenly distributed in the width direction and depth direction of inner bag, ensure that food material is evenly heated;And also make steam can be filled with inner bag by the way of pressing down, so as to slow down the flow rate of steam, improve heat exchange efficiency.

Description

Technical Field

[0001] This utility model relates to the field of household appliance technology, and in particular to an air duct structure and cooking equipment. Background Technology

[0002] Existing cooking equipment such as steam ovens typically use a heating plate at the bottom of the inner cavity to generate steam, or supply steam directly from the lower rear side of the back panel, and utilize the natural diffusion and rising of the steam to heat the food inside the inner cavity.

[0003] However, due to the low density of high-temperature steam, it rises rapidly after generation and accumulates at the top of the inner pot, resulting in poor uniformity of steam distribution in the horizontal direction. This leads to uneven heating of the food and affects the overall cooking effect. In addition, the rapid rise of steam also shortens its residence time in the effective heating area, reducing heat exchange efficiency. Utility Model Content

[0004] Therefore, it is necessary to provide an air duct structure and cooking equipment to address the above problems, so as to improve the uniformity of steam in the inner pot and enhance the heat exchange efficiency.

[0005] This utility model first provides a duct structure for a cooking device, the cooking device including an inner pot and a steam generating assembly, the duct structure including: a steam inlet channel for being disposed on the rear side of the inner pot, the steam inlet channel including a first steam inlet and a first steam outlet, the first steam inlet being for communicating with the steam generating assembly, the first steam outlet being disposed at the top of the steam inlet channel; and a steam outlet channel for being disposed at the top of the inner pot, the steam outlet channel including a second steam inlet and at least two sets of steam outlet groups, the second steam inlet communicating with the first steam outlet, the steam outlet groups being disposed on the bottom wall of the steam outlet channel, each set of steam outlet groups being arranged at intervals along the depth direction of the inner pot, each set of steam outlet groups including at least two second steam outlets arranged at intervals along the width direction of the inner pot.

[0006] In the aforementioned air duct structure, the multiple second steam outlets are spaced apart at the top of the inner liner, allowing the steam entering the inner liner to be relatively evenly distributed in both the width and depth directions, ensuring uniform heating of the food and improving cooking results. Furthermore, the steam can fill the inner liner through downward pressure, thereby slowing the steam flow rate, increasing the contact time between the steam and the food, and the residence time within the inner liner, thus improving heat exchange efficiency. Simultaneously, it avoids high-speed steam flow directly impacting the food surface, achieving a good oxygen removal effect and improving nutrient retention.

[0007] In one embodiment, each group of steam outlets is evenly spaced along the depth direction of the inner liner; in the same group of steam outlets, each second steam outlet is symmetrically distributed and evenly spaced along the width direction of the inner liner.

[0008] This design ensures that steam can evenly cover the inner pot in both depth and width directions, improving the uniformity of heating of the food inside the inner pot.

[0009] In one embodiment, in the same group of steam outlets, the areas of each second steam outlet are equal; from the end closest to the second steam inlet to the end furthest from the second steam inlet, the areas of the second steam outlets gradually increase or become equal; and / or, from the end closest to the second steam inlet to the end furthest from the second steam inlet, the distance between adjacent second steam outlets in the same group of steam outlets gradually increases or becomes equal.

[0010] This configuration ensures that each second steam outlet maintains approximately equal airflow volume and velocity along the depth direction of the inner liner, thereby achieving a uniform distribution of steam along the depth direction of the inner liner. It also helps guide the airflow to diffuse more effectively to the edge of the inner liner, improving the uniformity of steam along the width direction of the inner liner.

[0011] In one embodiment, the steam generating assembly includes a heating plate disposed at the bottom of the inner liner; the first steam inlet is disposed at the bottom of the steam inlet channel and faces the heating plate.

[0012] With this configuration, some of the steam generated by the heating plate enters the steam inlet channel through the first steam inlet and rises rapidly to the steam outlet channel. The remainder can directly heat the bottom of the food inside the inner pot, thereby improving the evenness of heating and enhancing heating efficiency and cooking results.

[0013] In one embodiment, in the width direction of the inner liner, the size L1 of the first steam inlet is greater than the size L2 of the heating plate; and / or, the area S1 of the first steam inlet and the area S2 of the heating plate satisfy: S2≤S1≤2S2.

[0014] This configuration ensures that most of the steam generated by the heating plate can enter the steam inlet channel through the first steam inlet, thereby improving the steam collection efficiency; it also ensures that the steam can enter the steam inlet channel smoothly and efficiently, thus improving the steam utilization rate.

[0015] In one embodiment, the cross-sectional area S1 of the first steam inlet and the sum of the cross-sectional areas S3 of each of the second steam outlets satisfy: S1≤S3.

[0016] This design effectively reduces the steam velocity at the second steam outlet, preventing high-speed steam from directly impacting the food surface; it also extends the contact time between the steam and the food, as well as the residence time within the inner pot, thus improving heat utilization efficiency.

[0017] In one embodiment, the duct structure further includes a driving member disposed at the connection between the steam inlet channel and the steam outlet channel, and is used to drive fluid to flow from the steam inlet channel to the steam outlet channel.

[0018] With this configuration, the drive unit can quickly draw some of the steam generated by the heating plate into the steam inlet channel and stably deliver it to the steam outlet channel, thereby improving the efficiency and reliability of steam flow and distribution within the air duct structure and inner liner.

[0019] In one embodiment, the air duct structure further includes a first guide channel disposed within the steam inlet channel and communicating with the drive member, wherein the dimension of the first guide channel gradually decreases in the width direction of the inner liner from the first steam inlet to the drive member; and / or, the air duct structure further includes a second guide channel disposed within the steam outlet channel and communicating with the drive member, wherein the dimension of the second guide channel gradually increases in the width direction of the inner liner from the drive member to the second steam outlet.

[0020] With this configuration, the first guide channel can guide and accelerate the steam flowing into the steam inlet channel from the first steam inlet, so that it flows smoothly and centrally to the steam inlet of the drive component; the second guide channel can guide and diffuse the steam flowing into the steam outlet channel from the steam outlet of the drive component, so that it fills the entire steam outlet channel evenly in the width direction of the inner liner.

[0021] In one embodiment, the air duct structure includes a first baffle and a second baffle connected to each other in an L-shape. The first baffle is disposed on the rear side of the inner liner and forms the steam inlet channel together with the rear wall of the inner liner. The second baffle is disposed on the top of the inner liner and forms the steam outlet channel together with the top wall of the inner liner.

[0022] This design simplifies the overall structure of the air duct, reduces the number of parts, and lowers the complexity and cost of production and processing. It also facilitates the miniaturization and compactness of the air duct structure, avoiding the occupation of too much space inside the liner.

[0023] This utility model also provides a cooking device, including an inner pot, a steam generating component, and an air duct structure as described above. Attached Figure Description

[0024] To more clearly illustrate the technical solutions in the embodiments of this application or the conventional technology, the drawings used in the description of the embodiments or the conventional technology will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0025] Figure 1 This is a three-dimensional structural diagram of a cooking device according to one embodiment of the present invention.

[0026] Figure 2 Provided by this utility model Figure 1 A three-dimensional structural diagram of the stroke duct;

[0027] Figure 3 Provided by this utility model Figure 2 A schematic diagram of the steam outlet passage from a top-down view.

[0028] Reference numerals: 1. Steam inlet channel; 11. First steam inlet; 12. First steam outlet; 2. Steam outlet channel; 21. Second steam inlet; 22. Steam outlet assembly; 221. Second steam outlet; 3. Driving component; 4. First guide channel; 41. First guide component; 5. Second guide channel; 51. Second guide component; 6. First baffle; 7. Second baffle; 8. Inner liner; 9. Steam generating assembly; 91. Heating plate. Detailed Implementation

[0029] 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.

[0030] It should be noted that when a component is referred to as being "fixed to" or "set on" another component, it can be directly on the other component or there may be an intermediate component. When a component is considered to be "connected to" another component, it can be directly connected to the other component or there may be an intermediate component present. The terms "vertical," "horizontal," "upper," "lower," "left," "right," and similar expressions used in this application's specification are for illustrative purposes only and do not represent the only possible implementation.

[0031] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this application, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0032] In this application, unless otherwise expressly specified and limited, "above" or "below" the second feature can mean that the first feature is in direct contact with the second feature, or that the first feature and the second feature are in indirect contact through an intermediate medium. Furthermore, "above," "over," and "on top" the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply indicates that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply indicates that the first feature is at a lower horizontal level than the second feature.

[0033] Unless otherwise defined, all technical and scientific terms used in this application have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used in this application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The term "and / or" as used in this application includes any and all combinations of one or more of the associated listed items.

[0034] Existing steam ovens and other cooking appliances typically use a heating plate at the bottom of the inner cavity to generate steam, or supply steam directly from the lower rear side of the back panel, utilizing the natural diffusion and rising of the steam to heat the food inside. However, because high-temperature steam has a low density, it rises rapidly after generation and accumulates at the top of the inner cavity, resulting in poor uniformity of steam distribution in the horizontal direction. This leads to uneven heating of the food and affects the overall cooking effect. Furthermore, the rapid rise of steam shortens its residence time within the effective heating area, reducing heat exchange efficiency.

[0035] To solve the above problems, such as Figures 1 to 3 As shown, this utility model provides an air duct structure and cooking equipment to improve the uniformity of steam in the inner pot and enhance heat exchange efficiency.

[0036] like Figures 1 to 3 As shown, the air duct structure is used in the cooking equipment, which includes an inner pot 8 and a steam generating assembly 9. The depth direction of the inner pot 8 is defined as the X direction, the width direction as the Y direction, and the height direction as the Z direction.

[0037] like Figures 1 to 2As shown, specifically, the air duct structure includes a steam inlet channel 1 and a steam outlet channel 2, wherein: the steam inlet channel 1 is located on the rear side of the inner liner 8, and the steam inlet channel 1 includes a first steam inlet 11 and a first steam outlet 12. The first steam inlet 11 is used to communicate with the steam generating assembly 9, and the first steam outlet 12 is located at the top of the steam inlet channel 1; the steam outlet channel 2 is located at the top of the inner liner 8, and the steam outlet channel 2 includes a second steam inlet 21 and at least two sets of steam outlet groups 22. The second steam inlet 21 is connected to the first steam outlet 12, and the steam outlet groups 22 are located on the bottom wall of the steam outlet channel 2. Each set of steam outlet groups 22 is arranged at intervals along the depth direction of the inner liner 8, and each set of steam outlet groups 22 includes at least two second steam outlets 221 arranged at intervals along the width direction of the inner liner 8.

[0038] In the air duct structure provided in this embodiment of the utility model, the steam generated by the steam generating component 9 enters the inner liner 8 sequentially through the first steam inlet 11, the first steam outlet 12, the second steam inlet 21, and each of the second steam outlets 221 to heat the food inside the inner liner 8. Since the multiple second steam outlets 221 are arranged at intervals on the top of the inner liner 8, the steam entering the inner liner 8 can be relatively evenly distributed in the width and depth directions of the inner liner 8, ensuring that the food is heated evenly and improving the cooking effect. It also allows the steam to fill the inner liner 8 by downward pressure, thereby slowing down the steam flow rate, increasing the contact time between the steam and the food and the residence time in the inner liner 8, improving the heat exchange efficiency, and avoiding the direct impact of high-speed steam flow on the surface of the food, thereby achieving a good oxygen removal effect and improving the nutrient retention rate.

[0039] For ease of description, the following example illustrates the steam outlet channel 2 as having three sets of steam outlet groups 22, each set of steam outlet groups 22 including three second steam outlets 221. Of course, in other embodiments, the steam outlet channel 2 may also include two, four, five, or more sets of steam outlet groups 22, and each set of steam outlet groups 22 may also include two, four, five, or more second steam outlets 221. The specific details can be adjusted according to factors such as the size of the inner liner 8, and this embodiment of the present invention does not impose specific limitations.

[0040] like Figure 3 As shown in the illustrated embodiment, each group of steam outlets 22 is evenly spaced along the depth direction of the inner liner 8; within the same group of steam outlets 22, each second steam outlet 221 is symmetrically distributed and evenly spaced along the width direction of the inner liner 8. That is, the distance between any two adjacent groups of steam outlets 22 is equal; within the same group of steam outlets 22, each second steam outlet 221 is symmetrically distributed about the axis of symmetry a, and the distance between any two adjacent second steam outlets 221 is equal. This ensures that steam can evenly cover the inner liner 8 in both the depth and width directions, improving the uniformity of heating of the food within the inner liner 8.

[0041] Of course, in other embodiments, each group of steam outlets 22 can also be arranged at non-uniform intervals along the depth direction of the inner liner 8, depending on actual needs. For example, the distance between the two groups of steam outlets 22 that are close to the second steam inlet 21 is greater than the distance between the two groups of steam outlets 22 that are far from the second steam inlet 21. Each group of steam outlets 22 can also be arranged at non-uniform intervals along the width direction of the inner liner 8, for example, the distance between the two second steam outlets 221 that are close to the axis of symmetry a is greater than the distance between the two second steam outlets 221 that are far from the axis of symmetry a.

[0042] like Figure 3 As shown in the illustrated embodiment, in the same group of steam outlets 22, the areas of each second steam outlet 221 are equal; from the end closest to the second steam inlet 21 to the end furthest from the second steam inlet 21, the areas of the second steam outlets 221 gradually increase or become equal. The second steam outlets 221 can be regular or irregular shapes such as circles, squares, and triangles. When the second steam outlet 221 is circular, the diameters of each second steam outlet 221 in the same group of steam outlets 22 are equal; from the end closest to the second steam inlet 21 to the end furthest from the second steam inlet 21, the diameters of the second steam outlets 221 in the three groups of steam outlets 22 are defined as D1, D2, and D3, respectively, satisfying: D1 ≤ D2 ≤ D3. This reduces the problem of uneven airflow caused by the decrease in airflow pressure within the steam outlet channel 2, ensuring that each second steam outlet 221 maintains approximately equal airflow volume and velocity along the depth direction of the inner liner 8, thereby achieving uniform steam distribution along the depth direction of the inner liner 8. Of course, in other embodiments, the areas of each second steam outlet 221 in the same group of steam outlets 22 can be unequal, depending on actual needs; the area of ​​the second steam outlet 221 gradually decreases from the end closest to the second steam inlet 21 to the end furthest from the second steam inlet 21, i.e., D1 > D2 > D3.

[0043] like Figure 3 As shown in the illustrated embodiment, from the end closest to the second steam inlet 21 to the end furthest from the second steam inlet 21, the distance between adjacent second steam outlets 221 in the same group of steam outlets 22 gradually increases or becomes equal. From the end closest to the second steam inlet 21 to the end furthest from the second steam inlet 21, the distances between adjacent second steam outlets 221 in the three groups of steam outlets 22 are defined as W1, W2, and W3, respectively, satisfying: W1≤W2≤W3. This helps guide the airflow to diffuse more effectively to the edge of the inner liner 8, further improving the uniformity of steam in the width direction of the inner liner 8. Of course, in other embodiments, from the end closest to the second steam inlet 21 to the end furthest from the second steam inlet 21, the distance between adjacent second steam outlets 221 in the same group of steam outlets 22 can also be set to gradually decrease, i.e., W1>W2>W3, depending on actual needs.

[0044] like Figures 1 to 2 As shown in the illustrated embodiment, the steam generating assembly 9 includes a heating plate 91, which is disposed at the bottom of the inner pot 8. A first steam inlet 11 is located at the bottom of the steam inlet channel 1 and faces the heating plate 91. The heating plate 91 heats the water within it and generates steam. Part of the steam enters the steam inlet channel 1 through the first steam inlet 11 and rises rapidly to the steam outlet channel 2. The remaining steam directly heats the bottom of the food inside the inner pot 8, thereby improving the uniformity of heating and enhancing heating efficiency and cooking effect. This duct structure also makes it suitable for existing cooking equipment that uses the heating plate 91 to generate steam, reducing costs. Of course, in other embodiments, the steam generating assembly 9 can also be located on the outside of the inner pot 8 as needed, and the generated steam can be directly introduced into the steam inlet channel 1 through the first steam inlet 11.

[0045] like Figure 1 As shown in the illustrated embodiment, in the width direction of the inner liner 8, the size L1 of the first steam inlet 11 is larger than the size L2 of the heating plate 91. This ensures that most of the steam generated by the heating plate 91 can enter the steam inlet channel 1 through the first steam inlet 11, thereby improving steam collection efficiency. Of course, in other embodiments, in the width direction of the inner liner 8, the size L1 of the first steam inlet 11 can be set to be less than or equal to the size L2 of the heating plate 91, depending on actual needs.

[0046] like Figure 1 As shown in the illustrated embodiment, the area S1 of the first steam inlet 11 and the area S2 of the heating plate 91 satisfy: S2≤S1≤2S2. This ensures that steam can enter the steam inlet channel 1 smoothly and efficiently, improving steam utilization. Specifically, S1≥S2 ensures that most of the steam generated by the heating plate 91 can enter the steam inlet channel 1 through the first steam inlet 11, while avoiding excessively high steam velocity and resistance at the first steam inlet 11, thus preventing noise. S1≤2S2 prevents the first steam inlet 11 from being too large, causing air pressure dispersion and weakening the steam suction capacity. Of course, in other embodiments, S1<S2 or S1>2S2 can be set according to actual needs.

[0047] like Figures 1 to 2As shown in the illustrated embodiment, the cross-sectional area S1 of the first steam inlet 11 and the sum of the cross-sectional areas S3 of each of the second steam outlets 221 satisfy: S1 ≤ S3. This effectively reduces the steam velocity at the second steam outlets 221, preventing high-speed steam from directly impacting the food surface, thus preventing localized overheating, deformation, or nutrient loss, and improving cooking results. Simultaneously, it further extends the contact time between the steam and the food, as well as the residence time within the inner pot 8, allowing the steam more time for heat exchange with the food, improving heat energy utilization efficiency. Of course, in other embodiments, S1 > S3 can be set according to actual needs.

[0048] like Figures 2 to 3 As shown, the air duct structure also includes a driving component 3, which is located at the connection between the steam inlet channel 1 and the steam outlet channel 2, and is used to drive the fluid from the steam inlet channel 1 to the steam outlet channel 2. The driving component 3 can be a fan, air pump, etc., as long as it can drive the fluid from the steam inlet channel 1 to the steam outlet channel 2; this embodiment of the invention does not impose specific limitations. In this way, the driving component 3 can quickly draw some of the steam generated by the heating plate 91 into the steam inlet channel 1 and stably deliver it to the steam outlet channel 2, thereby further improving the efficiency and reliability of steam flow and distribution within the air duct structure and the inner liner 8, ensuring that a uniform and stable steam environment can be quickly established within the inner liner 8, thus improving cooking efficiency and cooking effect.

[0049] like Figures 2 to 3 As shown, the duct structure also includes a first guide channel 4 disposed within the steam inlet channel 1 and connected to the drive member 3. From the first steam inlet 11 to the drive member 3, the dimension of the first guide channel 4 gradually decreases in the width direction of the inner liner 8. The duct structure also includes a second guide channel 5 disposed within the steam outlet channel 2 and connected to the drive member 3. From the drive member 3 to the second steam outlet 221, the dimension of the second guide channel 5 gradually increases in the width direction of the inner liner 8. The first guide channel 4 is a tapering channel, which can guide and accelerate the steam flowing into the steam inlet channel 1 from the first steam inlet 11, so that it flows smoothly and centrally to the steam inlet of the drive member 3. The second guide channel 5 is a expanding channel, which can guide and diffuse the steam flowing into the steam outlet channel 2 from the steam outlet of the drive member 3, so that it uniformly fills the entire steam outlet channel 2 in the width direction of the inner liner 8, thereby allowing the steam in the steam outlet channel 2 to be uniformly discharged into the inner liner 8 through each second steam outlet 221.

[0050] In the illustrated embodiment, the first guide channel 4 is formed by two first guide members 41 and the inner wall of the steam inlet channel 1. The two first guide members 41 are respectively located on both sides of the drive member 3, and from the first steam inlet 11 to the drive member 3, the first guide members 41 are inclined towards the center of the inner liner 8 in the width direction. The second guide channel 5 is formed by two second guide members 51 and the inner wall of the steam inlet channel 1. The two second guide members 51 are respectively located on both sides of the drive member 3, and from the drive member 3 to the second steam outlet 221, the second guide members 51 are inclined towards the edge of the inner liner 8 in the width direction. Of course, in other embodiments, the first guide channel 4 can also be formed as a complete tubular structure, with both ends of the tubular structure connected to the first steam inlet 11 and the steam inlet of the drive member 3, respectively; the second guide channel 5 can also be formed as a complete tubular structure, with both ends of the tubular structure connected to the steam outlet of the drive member 3 and the second steam outlet 221, respectively.

[0051] like Figures 1 to 2 As shown in the illustrated embodiment, the air duct structure includes a first baffle 6 and a second baffle 7 connected to each other in an L-shape. The first baffle 6 is located on the rear side of the inner liner 8 and forms an inlet steam channel 1 together with the rear wall of the inner liner 8. The second baffle 7 is located on the top of the inner liner 8 and forms an outlet steam channel 2 together with the top wall of the inner liner 8. Thus, the overall structure of the air duct is simple, with fewer parts, reducing the complexity and cost of production and processing; it also facilitates the miniaturization and compactness of the air duct structure, avoiding occupying too much space within the inner liner 8. Of course, in other embodiments, the inlet steam channel 1 can also be formed as a complete tubular structure, with the two ends of the tubular structure being a first steam inlet 11 and a first steam outlet 12, respectively; the outlet steam channel 2 can also be formed as a complete tubular structure, with one end of the tubular structure connected to the first steam outlet 12 and the other end being a closed end.

[0052] like Figure 1 As shown, this embodiment of the present invention also provides a cooking device, including an inner liner 8, a steam generating component 9, and the aforementioned air duct structure. This cooking device can be a steam oven, a steam oven, a steam-bake-microwave combination appliance, or other equipment with steaming functions; this embodiment of the present invention does not impose specific limitations on these devices.

[0053] Cooking equipment can be controlled by a voice module, which is equipped with a controller, a voice receiving module, and a voice parsing module. The voice receiving module receives user commands, and the voice parsing module parses the commands. Based on the parsed commands, the controller controls the cooking equipment to perform corresponding operations, thereby realizing intelligent control of the cooking equipment and improving the user experience.

[0054] 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.

[0055] 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 scope of protection of this application. Therefore, the patent protection scope of this application should be determined by the appended claims.

Claims

1. A duct structure for a cooking device, the cooking device comprising an inner pot (8) and a steam generating assembly (9), characterized in that, The air duct structure includes: A steam inlet channel (1) is provided on the rear side of the inner liner (8). The steam inlet channel (1) includes a first steam inlet (11) and a first steam outlet (12). The first steam inlet (11) is used to communicate with the steam generating assembly (9), and the first steam outlet (12) is provided at the top of the steam inlet channel (1). Steam outlet channel (2) is provided at the top of the inner liner (8). The steam outlet channel (2) includes a second steam inlet (21) and at least two sets of steam outlet groups (22). The second steam inlet (21) is connected to the first steam outlet (12). The steam outlet groups (22) are provided on the bottom wall of the steam outlet channel (2). Each set of steam outlet groups (22) is arranged at intervals along the depth direction of the inner liner (8). Each set of steam outlet groups (22) includes at least two second steam outlets (221) arranged at intervals along the width direction of the inner liner (8).

2. The air duct structure according to claim 1, characterized in that, Each steam outlet group (22) is evenly spaced along the depth direction of the inner liner (8); In the same group of steam outlets (22), each of the second steam outlets (221) is symmetrically distributed and evenly spaced in the width direction of the inner liner (8).

3. The air duct structure according to claim 2, characterized in that, In the same group of steam outlets (22), the areas of each of the second steam outlets (221) are equal; from one end near the second steam inlet (21) to the end away from the second steam inlet (21), the areas of the second steam outlets (221) gradually increase or become equal; and / or, From the end closest to the second steam inlet (21) to the end furthest from the second steam inlet (21), the distance between adjacent second steam outlets (221) in the same group of steam outlets (22) gradually increases or becomes equal.

4. The air duct structure according to claim 1, characterized in that, The steam generating assembly (9) includes a heating plate (91) located at the bottom of the inner liner (8); the first steam inlet (11) is located at the bottom of the steam inlet channel (1) and faces the heating plate (91).

5. The air duct structure according to claim 4, characterized in that, In the width direction of the inner liner (8), the dimension L1 of the first steam inlet (11) is larger than the dimension L2 of the heating plate (91); and / or, The area S1 of the first steam inlet (11) and the area S2 of the heating plate (91) satisfy: S2≤S1≤2S2.

6. The air duct structure according to claim 1, characterized in that, The cross-sectional area S1 of the first steam inlet (11) and the sum of the cross-sectional areas S3 of each of the second steam outlets (221) satisfy: S1≤S3.

7. The air duct structure according to claim 1, characterized in that, The air duct structure also includes a driving component (3), which is located at the connection between the steam inlet channel (1) and the steam outlet channel (2) and is used to drive fluid from the steam inlet channel (1) to the steam outlet channel (2).

8. The air duct structure according to claim 7, characterized in that, The air duct structure further includes a first guide channel (4) disposed within the steam inlet channel (1) and connected to the drive member (3). From the first steam inlet (11) to the drive member (3), the dimension of the first guide channel (4) gradually decreases in the width direction of the inner liner (8); and / or, The air duct structure also includes a second guide channel (5) located in the steam outlet channel (2) and connected to the drive member (3). From the drive member (3) to the second steam outlet (221), the size of the second guide channel (5) gradually increases in the width direction of the inner liner (8).

9. The air duct structure according to any one of claims 1-8, characterized in that, The air duct structure includes a first baffle (6) and a second baffle (7) connected to each other in an L-shape. The first baffle (6) is located on the rear side of the inner liner (8) and together with the rear wall of the inner liner (8) forms the steam inlet channel (1). The second baffle (7) is located on the top of the inner liner (8) and together with the top wall of the inner liner (8) forms the steam outlet channel (2).

10. A cooking device, characterized in that, It includes an inner liner (8), a steam generating assembly (9), and a duct structure as described in any one of claims 1-9.

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