A cooking apparatus having a cooling air duct

Abstract

The application relates to the technical field of kitchen equipment, in particular to a cooking equipment with a cooling air duct, which comprises a machine body, a pot body assembly arranged in the machine body and a hot air circulation assembly, a cold air passage for connecting the inside of the pot body assembly with the outside of the equipment is arranged in the machine body, a fan is arranged in the cold air passage to directly blow external cold air into the pot body assembly through the cold air passage, a closable air door is further arranged in the cold air passage, the air door has a first position of naturally falling to seal the cold air passage by gravity and a second position of being inclined to form a gap with the cold air passage. The cold air passage is independently arranged, external cold air bypasses a high-temperature area, cold air which has not been heated is directly blown to food, rapid and efficient cooling of the food is realized, the purpose of enjoying the food in a short time after cooking is truly realized, and rapid cooling helps to lock the moisture in the inside of the food, so that the food keeps a taste of crispness on the outside and juiciness in the inside.

Description

Technical Field

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

[0002] Existing grilling equipment generally adopts a hot air circulation cooking method. Typically, a hot air circulation component integrating heating elements, fan blades, and a motor is installed inside the equipment. When working, the motor drives the fan blades to rotate, heating the air flowing through the heating elements into high-temperature hot air, which is then forced onto the food in the container to achieve heating and cooking of the food.

[0003] However, food is often still hot after cooking and cannot be used immediately. To shorten the waiting time, existing technologies have developed devices with rapid cooling functions. For example, patent CN216135692U discloses a novel heating method for an air fryer, including a pot body with a movable food container mounted on it. Air vents are provided on the pot body corresponding to the opening of the food container. A convection fan, a motor driving the fan, and a control circuit board connected to the motor are installed inside the pot body. The convection fan has an electrically heated heating material layer, which is electrically connected to the control circuit board. Hot air generated by the rotation of the convection fan is blown into the food container through the air vents to achieve air frying. After the food is fried, the user can trigger a cooling start switch to stop the heating material layer from working. The motor then drives the convection fan to generate cold air, which increases the cooling speed of the food, allowing the user to enjoy the food shortly after frying.

[0004] When cooking has just finished, the container holding the food and many components inside the equipment are extremely hot due to prolonged exposure to high temperatures. When the equipment enters cooling mode, cold air from the outside is drawn in by the convection fan and must flow through the high-temperature components such as the motor and reflector. During this process, the initial cold air is fully preheated by these high-temperature components, resulting in the airflow temperature blowing onto the food being much higher than the ambient temperature. This not only makes the food cool down extremely slowly, making it difficult to enjoy in a short time, but also causes the food to lose moisture continuously and become soft and tough due to prolonged exposure to the slightly warm airflow, affecting the final taste of the food. Utility Model Content

[0005] To effectively solve the above-mentioned technical problems, this application provides a cooking device with a cooling air duct.

[0006] This application provides a cooking device with a cooling air duct, which adopts the following technical solution:

[0007] A cooking device with a cooling air duct includes a body, a pot assembly disposed within the body, and a hot air circulation assembly. The body has a cold air duct connecting the interior of the pot assembly to the outside of the device. A fan is installed in the cold air duct to blow external cold air directly into the pot assembly. The cold air duct also has an openable and closable damper, which has a first position where it naturally hangs down by gravity to seal the cold air duct, and a second position where it is tilted to form a gap with the cold air duct.

[0008] By adopting the above technical solution, during the cooking process, the heating element heats up, and the first fan blade rotates under the drive of the motor, blowing the heat generated by the heating element into the pot assembly to heat the food inside. At this time, the damper naturally hangs down under gravity, tightly sealing the cold air channel, ensuring that the heat inside the pot assembly does not leak out from the cold air channel, thus maximizing thermal efficiency during cooking and avoiding energy waste and uneven heating. After cooking, the fan is turned on, and the airflow overcomes part of the damper's gravity, causing it to tilt and open to form a ventilation gap, allowing outside cold air to enter the pot assembly through the cold air channel to cool the food.

[0009] The independently designed cold air duct allows external cold air to bypass all high-temperature areas such as the motor and heating elements, ensuring that unheated cold air blows directly onto the food. This achieves rapid and efficient cooling, truly enabling the food to be enjoyed shortly after cooking. Rapid cooling also helps lock in the food's internal moisture, maintaining a crispy exterior and juicy interior, thus enhancing the heating effect. Furthermore, while components like the motor require a long time to cool naturally after cooking, in cooling mode, although the cold air doesn't flow directly through the motor, the temperature of the entire pot assembly and internal environment drops rapidly, creating an excellent heat dissipation environment. This helps extend the lifespan of core components like the motor and reduces safety risks caused by high temperatures.

[0010] Optionally, the cold air duct is provided with a door frame, and the shape of the damper is adapted to the shape of the door frame; or, the shape of the damper is adapted to the shape of the cold air duct.

[0011] By adopting the above technical solution, the shape of the damper is adapted to the cold air channel or door frame. When the damper is in the first position where it hangs down by gravity, it can form a seal with the edge of the cold air channel or door frame, ensuring the airtightness of the cold air channel in the cooking mode and fundamentally preventing the leakage of heat inside the pot body components. When the fan is turned on, the gap formed by the damper with the adapted shape is relatively uniform, which greatly improves the efficiency and utilization of cold air delivery and speeds up the cooling speed.

[0012] Optionally, the top, left, or right side of the damper is hinged to the door frame via a rotating component; or, the top, left, or right side of the damper is hinged to the cold air duct via a rotating component.

[0013] Optionally, a limiting member is provided on the door frame or inside the cold air duct on the side of the damper near the fan, and the limiting member is arranged opposite to the rotating member.

[0014] Optionally, the machine body is provided with a motor frame and a reflector. The hot air circulation assembly includes a heating element, a first fan blade and a motor that drives the first fan blade to rotate. The motor is mounted on the motor frame. The heating element and the first fan blade are both located inside the reflector. The reflector is provided with an air outlet, and the air outlet is located on one side of the heating element. The cold air channel passes through the motor frame and communicates with the air outlet.

[0015] Optionally, the outlet of the cold air duct is provided with a downwardly extending nozzle that passes through the air outlet and the outlet of the nozzle is lower than the location of the heating element.

[0016] Optionally, the reflector is provided with a downward-extending nozzle at the air outlet, and the outlet of the nozzle is lower than the location of the heating element.

[0017] Optionally, the top of the unit is provided with an air inlet that communicates with the cold air duct, and a filter screen is provided at the air inlet.

[0018] Optionally, the diameter of the air inlet is larger than the diameter of the cooling duct outlet.

[0019] Optionally, the reflector is provided with a hot air outlet that communicates with the outside, and the hot air outlet is located on the side of the heating element away from the air outlet. Attached Figure Description

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

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

[0022] Explanation of reference numerals in the attached drawings: 1. Body; 11. Motor frame; 12. Reflector; 13. Air outlet; 14. Hot air outlet; 2. Pot body assembly; 3. Hot air circulation assembly; 31. Heating element; 32. First fan blade; 33. Motor; 4. Cold air passage; 41. Fan; 42. Air damper; 43. Rotating component; 44. Limiting component; 45. Air inlet; 46. Filter screen; 5. Nozzle. Detailed Implementation

[0023] 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.

[0024] 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.

[0025] Example 1:

[0026] This application discloses a cooking device with a cooling air duct, such as... Figure 1 and Figure 2 As shown, the device includes a body 1, a pot assembly 2 and a hot air circulation assembly 3 disposed within the body 1. The hot air circulation assembly 3 includes a heating element 31, a first fan blade 32 and a motor 33 that drives the first fan blade 32 to rotate. The body 1 is provided with a cold air channel 4 that connects the inside of the pot assembly 2 with the outside of the device. A fan 41 is provided in the cold air channel 4 to blow external cold air directly into the pot assembly 2 through the cold air channel 4. The cold air channel 4 is also provided with an openable and closable damper 42. The damper 42 has a first position that hangs down naturally by gravity to seal the cold air channel 4 and a second position that is tilted to form a gap with the cold air channel 4.

[0027] During cooking, the heating element 31 heats up, and the first fan blade 32 rotates under the drive of the motor 33, blowing the heat generated by the heating element 31 into the pot assembly 2 to heat the food inside. At this time, the damper 42 naturally hangs down under gravity, tightly sealing the cold air channel 4, ensuring that the heat inside the pot assembly 2 does not leak out from the cold air channel 4, maximizing thermal efficiency during cooking, and avoiding energy waste and uneven heating. After cooking, the fan 41 is turned on, and the air force overcomes part of the gravity of the damper 42, causing it to tilt and open to form a ventilation gap, allowing outside cold air to enter the pot assembly 2 through the cold air channel 4 to cool the food.

[0028] The damper 42 adopts a purely mechanical structure with gravity-driven sealing and airflow-driven opening, enabling automatic switching between cooking and cooling modes. This greatly simplifies the structure and reduces production and maintenance costs. When not in operation, the damper 42 remains in a gravity-driven sealed state, effectively preventing dust, small insects, and other foreign objects from entering the equipment interior and pot assembly 2 through the cold air channel 4, thus ensuring the cleanliness of the equipment.

[0029] The independently designed cold air channel 4 allows external cold air to bypass all high-temperature areas such as the motor 33 and heating element 31, ensuring that unheated cold air blows directly onto the food. This achieves rapid and efficient cooling, truly enabling the food to be enjoyed shortly after cooking. Rapid cooling also helps lock in the food's internal moisture, maintaining a crispy exterior and juicy interior, thus enhancing the heating effect. Furthermore, components like the motor 33 require a long time to cool naturally after cooking. In cooling mode, although the cold air does not flow directly through the motor 33, the temperature of the entire pot assembly 2 and its internal environment drops rapidly, creating a good heat dissipation environment. This helps extend the lifespan of core components like the motor 33 and reduces safety risks caused by high-temperature buildup.

[0030] The shape of the damper 42 is adapted to the shape of the cold air channel 4, that is, the outline of the damper 42 is perfectly matched with the shape of the cold air channel 4. Whether it is round, square or other irregular shape, when the damper 42 is in the first position where it hangs down by gravity, it can form a seal with the edge of the cold air channel 4, ensuring the airtightness of the cold air channel 4 in the cooking mode, and fundamentally preventing the leakage of heat inside the pot body component 2. When the fan 41 is turned on, the gap formed by the damper 42 with the adapted shape is relatively uniform, which greatly improves the efficiency and utilization of cold air delivery and speeds up the cooling speed.

[0031] Understandably, if the shape of the damper 42 does not match the shape of the cold air passage 4, many unnecessary eddies and turbulences will be generated, consuming the energy of the fan 41, resulting in air pressure loss, and ultimately reducing the actual airflow directed towards the food, thus reducing the cooling capacity. Furthermore, when the damper 42 opens or closes, its edges may collide, rub, or even get stuck against the inner wall of the cold air passage 4. In this application, the shape of the damper 42 is matched with that of the cold air passage 4, which can reduce the wear of the damper 42 under long-term use and improve the reliability and service life of the damper 42.

[0032] The top of the damper 42 is hinged to the cold air channel 4 via a rotating component 43. When the fan 41 starts, cold air acts on the surface of the damper 42 from the outside. The airflow only needs to overcome the weight of the damper 42 itself to make it rotate and open. The damper 42 itself guides the cold air, allowing it to smoothly enter the pot assembly 2 from below the damper 42, resulting in low flow resistance and high cooling efficiency. When the fan 41 stops working, the damper 42, without airflow support, naturally falls back to a vertical sealed state under its own weight, ensuring that the damper 42 will not be easily pushed open during cooking, effectively preventing hot air leakage and ensuring cooking efficiency. In other embodiments, the left or right side of the damper 42 can also be hinged to the cold air channel 4 via a rotating component 43. The airflow generated by the fan 41 only needs to overcome the friction of the rotating component 43 to make it rotate and open. Furthermore, an elastic component such as a spring is provided between the damper 42 and the cold air channel 4 to facilitate the automatic reset of the damper 42.

[0033] A limiting member 44 is provided inside the cold air passage 4 and on the side of the damper 42 near the fan 41. The limiting member 44 is arranged opposite to the rotating member 43, that is, the limiting member 44 is set at the bottom of the cold air passage 4. When the fan 41 stops working, the damper 42, which loses the support of the airflow, naturally falls back under its own gravity and abuts against the limiting member 44, ensuring that the damper 42 can accurately fall back onto the sealing surface and avoid jamming due to inertia or leakage.

[0034] It should be noted that the main body 1 is equipped with a motor 33 frame 11 and a reflector 12. The motor 33 is mounted on the motor 33 frame 11, and the heating element 31 and the first fan blade 32 are both located inside the reflector 12. The reflector 12 is provided with an air outlet 13, which is located on one side of the heating element 31. The cold air channel 4 is located on the motor 33 frame 11, with one end passing through the motor 33 frame 11 and communicating with the air outlet 13. During cooking, the heat generated by the hot air circulation component 3 flows downward into the pot assembly 2 under the guidance of the reflector 12 to heat the food. During cooling, the outside cold air enters the pot assembly 2 through the cold air channel 4 and the air outlet 13 under the drive of the fan 41 to cool the food. Furthermore, the air outlet 13 is located on one side of the heating element 31. When the cold air is blown out from the air outlet 13, it completely avoids the heating element 31, which is still in a high-temperature state directly below, thus achieving heat and cold isolation. Its cooling air duct is physically isolated from the core high-temperature area of ​​the hot air circulation component 3. After the external cold air is drawn in by the fan 41, it has no chance to exchange heat with the high-temperature components inside the equipment until it is blown out from the air outlet 13, ensuring that the air blown out is truly cold air, thereby achieving efficient and rapid cooling and maintaining the crispy texture of the food.

[0035] The outlet of the cold air channel 4 is provided with a downwardly extending nozzle 5, which passes through the air outlet 13. The outlet of the nozzle 5 is lower than the location of the heating element 31 and higher than the top edge of the pot assembly 2. The nozzle 5 is made of heat-insulating material to slow down the transfer of heat from the pot assembly 2 to the inner wall of the nozzle 5, so that the cold air flowing through it is hardly heated by the nozzle 5 itself, and the blown cold air is closer to the ambient temperature. In other embodiments, the reflector 12 is provided with a downwardly extending nozzle 5 located at the air outlet 13. The outlet of the nozzle 5 is lower than the location of the heating element 31 and higher than the top edge of the pot assembly 2.

[0036] Although the air outlet 13 is located on one side of the heating element 31, the temperature of the heating element 31 and the surrounding air is extremely high immediately after cooking. If the outlet of the cold air channel 4 is flush with the air outlet 13, the blown-out cold air will immediately mix with the high-temperature air near the air outlet 13 and be preheated. The downward-extending nozzle 5 penetrates the hot air layer around the heating element 31, extending its outlet directly to the lower area with a lower temperature. This ensures that the blown airflow comes into contact with a relatively low-temperature environment when it leaves the nozzle 5, truly achieving heat and cold isolation. This enables rapid cooling of food, shortens the time that food is exposed to the warm airflow, and effectively prevents the food surface from continuously losing moisture and becoming soft and tough.

[0037] The top of the unit 1 is equipped with an air inlet 45 that connects to the cold air duct 4. A filter 46 is installed at the air inlet 45 to prevent pollutants from accumulating inside the cold air duct 4, the fan 41, the damper 42, etc. Accumulated dust will reduce the ventilation cross-section, increase wind resistance, reduce cooling efficiency, and may even affect the normal operation of the damper 42 and the fan 41. The diameter of the air inlet 45 is larger than the diameter of the cooling air duct outlet. Through the large-diameter air inlet 45, external cold air can be drawn in at a lower speed and more smoothly, reducing the pressure loss caused by acceleration and turbulence of cold air at the air inlet 45. This allows the fan 41 to draw in more air with less power, or to obtain a larger air volume with the same power, thus improving air intake efficiency. Combined with the small diameter of the cooling air duct outlet, cold air can more effectively impact the surface of food, enhancing the effect of forced convection heat transfer and making the food cool down faster.

[0038] The reflector 12 is provided with a hot air outlet 14 that communicates with the outside. The hot air outlet 14 is located on the side of the heating element 31 away from the air outlet 13. External cold air is blown towards the food from the air outlet 13 and then discharged from the hot air outlet 14 on the other side. A cooling cycle of cold air in and hot air out is formed inside the pot body assembly 2, which avoids the accumulation of hot air in the pot body assembly 2 and ensures that the incoming cold air can always exchange heat with the food surface and the air, thereby improving the cooling efficiency of the food.

[0039] Example 2:

[0040] The difference between this embodiment and the above embodiment is that: a ring-shaped door frame is fixedly installed inside the cold air channel 4, and the shape of the damper 42 is adapted to the door frame. When the damper 42 hangs down due to gravity, its edge can fully contact the edge of the door frame, improving the sealing effect and preventing heat from the pot body assembly 2 from leaking out of the cold air channel 4, thus improving the heating efficiency of the food; in addition, it can prevent oil fumes from the pot body assembly 2 from flowing back into the cold air channel 4, and prevent the fan 41 from being damaged or its performance from being exposed to high temperature and oil accumulation for a long time, thus improving the reliability and service life of the fan 41.

[0041] The top of the damper 42 is hinged to the door frame via a rotating component 43, such as a pivot. When the fan 41 starts, cold air acts on the surface of the damper 42 from the outside. The airflow only needs to overcome the weight of the damper 42 itself to make it rotate and open. The damper 42 itself guides the cold air, allowing it to smoothly enter the pot assembly 2 from below the damper 42, resulting in low flow resistance and high cooling efficiency. When the fan 41 stops working, the damper 42, without airflow support, naturally falls back to a vertical sealed state under its own weight, ensuring that the damper 42 will not be easily pushed open during cooking, effectively preventing hot air leakage and ensuring cooking efficiency. In other embodiments, the left or right side of the damper 42 can also be hinged to the door frame via a rotating component 43. The airflow generated by the fan 41 only needs to overcome the friction of the rotating component 43 to make it rotate and open. Furthermore, an elastic component such as a spring is provided between the damper 42 and the door frame to facilitate the automatic reset of the damper 42.

[0042] A limiting member 44 is provided on the door frame and on the side of the damper 42 near the fan 41. The limiting member 44 is arranged opposite to the rotating member 43, that is, the limiting member 44 is set at the bottom of the door frame. When the fan 41 stops working, the damper 42, which loses the support of wind power, naturally falls back under its own weight and abuts against the limiting member 44, ensuring that the damper 42 can accurately fall back to the sealing surface and avoid jamming due to inertia or leakage.

[0043] 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 a cooling air duct, comprising a body, a pot assembly disposed within the body, and a hot air circulation assembly, characterized in that: The machine body is provided with a cold air channel that connects the inside of the pot assembly with the outside of the equipment. A fan is provided in the cold air channel to blow external cold air directly into the pot assembly through the cold air channel. The cold air channel is also provided with an openable and closable damper. The damper has a first position that hangs down naturally by gravity to seal the cold air channel and a second position that is tilted to form a gap with the cold air channel.

2. A cooking device with a cooling air duct according to claim 1, characterized in that: The cold air duct is equipped with a door frame, and the shape of the damper is adapted to the shape of the door frame; or, the shape of the damper is adapted to the shape of the cold air duct.

3. A cooking device with a cooling air duct according to claim 2, characterized in that: The top, left, or right side of the damper is hinged to the door frame via a rotating component; or, the top, left, or right side of the damper is hinged to the cold air duct via a rotating component.

4. A cooking device with a cooling air duct according to claim 3, characterized in that: A limiting member is provided on the door frame or inside the cold air duct, on the side of the damper near the fan, and the limiting member is arranged opposite to the rotating member.

5. A cooking device with a cooling air duct according to claim 1, characterized in that: The machine body is equipped with a motor frame and a reflector. The hot air circulation assembly includes a heating element, a first fan blade, and a motor that drives the first fan blade to rotate. The motor is mounted on the motor frame. The heating element and the first fan blade are both located inside the reflector. The reflector is provided with an air outlet, which is located on one side of the heating element. The cold air channel passes through the motor frame and is connected to the air outlet.

6. A cooking device with a cooling air duct according to claim 5, characterized in that: The outlet of the cold air duct is provided with a downward-extending air nozzle that passes through the air outlet and whose outlet is lower than the location of the heating element.

7. A cooking device with a cooling air duct according to claim 5, characterized in that: The reflector is provided with a downward-extending nozzle at the air outlet, and the outlet of the nozzle is lower than the location of the heating element.

8. A cooking device with a cooling air duct according to claim 1, characterized in that: The top of the unit is equipped with an air inlet that connects to the cold air duct, and a filter screen is installed at the air inlet.

9. A cooking device with a cooling air duct according to claim 8, characterized in that: The diameter of the air inlet is larger than the diameter of the cooling duct outlet.

10. A cooking device with a cooling air duct according to claim 5, characterized in that: The reflector is provided with a hot air outlet that communicates with the outside world, and the hot air outlet is located on the side of the heating element away from the air outlet.

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