Top entry cooking apparatus

Abstract

The application relates to a top-steam-inlet cooking device which can not only reduce the overall speed of steam, improve the steam static pressure, improve the heating utilization rate of high-temperature steam on food in a cavity, but also discharge oxygen in the cavity, significantly improve the retention rate of nutrients which are easy to be oxidized or sensitive to flow rate, and improve the nutritional value of food after cooking. The top-steam-inlet cooking device comprises an inner container with a cooking cavity, a steam inlet located at the top of the inner container and communicated with the cooking cavity, and a steam outlet located at the lower part of the inner container and communicated with the cooking cavity; a steam generator arranged outside the inner container; and a pipe assembly comprising a steam inlet pipe, one end of the steam inlet pipe being connected to the steam generator, the other end of the steam inlet pipe being communicated with the steam inlet, and the steam inlet pipe being used for conveying steam generated by the steam generator to the top of the inner container to flow into the cooking cavity from the steam inlet.

Description

Technical Field

[0001] This application relates to the field of home appliance technology, and in particular to a top-inlet cooking appliance. Background Technology

[0002] As people's living standards improve, steam ovens or steam ovens, as kitchen appliances for steaming food, mainly generate steam from the bottom of the oven or introduce steam from the side of the oven, and use the diffusion and rising of steam to heat the food inside the cavity to meet the basic heating needs of some steamed ingredients.

[0003] However, due to its low density, high-temperature steam rises rapidly from the bottom or sides to the top of the chamber, resulting in insufficient heating of the food before being expelled, leading to low heat utilization. Furthermore, the rapid ascent of high-temperature steam can cause convective heat transfer to exceed the required intensity for certain sensitive vegetables, causing oxidation and browning of nutrients (such as anthocyanins, vitamins, or chlorophyll), severely damaging the nutritional value of the vegetables. Utility Model Content

[0004] Based on this, it is necessary to address the problems of low heat utilization or serious damage to the nutritional value of vegetables in steam ovens or steam ovens on the market. This application provides a top-inlet steam cooking device, which can not only reduce the overall speed of steam and increase the static pressure of steam, thereby improving the heating utilization rate of high-temperature steam on food in the cavity, but also remove oxygen from the cavity, significantly improving the retention rate of nutrients that are easily oxidized or flow rate sensitive, and enhancing the nutritional value of food after cooking.

[0005] In one embodiment of this application, a top-inlet cooking device is provided, comprising: an inner pot having a cooking chamber, a steam inlet located at the top of the inner pot and communicating with the cooking chamber, and a steam outlet located at the bottom of the inner pot and communicating with the cooking chamber; a steam generator disposed outside the inner pot; and a pipe assembly including a steam inlet pipe, one end of which is connected to the steam generator, and the other end of which is connected to the steam inlet, for conveying steam generated by the steam generator to the top of the inner pot so that it flows into the cooking chamber from the steam inlet.

[0006] In one embodiment of this application, the inner liner includes a cavity providing the steam inlet and a rear cover covering the rear side of the cavity and having the steam outlet, so as to provide the cooking chamber with a front opening.

[0007] In one embodiment of this application, the steam generator is disposed on the rear side of the rear cover.

[0008] In one embodiment of this application, the number of steam inlets is two; the two steam inlets are arranged symmetrically on the top wall of the inner liner.

[0009] In one embodiment of this application, the steam inlet and the inner liner satisfy the following relationship: 0.2W ≤ W1 = W2 ≤ 0.3W; where W is the dimension of the inner liner in the left-right direction; W1 is the distance between the steam inlet on the left side and the left side wall of the inner liner; and W2 is the distance between the steam inlet on the right side and the right side wall of the inner liner.

[0010] In one embodiment of this application, the center line connecting the two steam inlets is parallel to the rear cover of the inner liner.

[0011] In one embodiment of this application, the steam inlet and the inner liner satisfy the following relationship: D = D1 + D2, and D1 > D2; where D is the dimension of the inner liner in the front-rear direction; D1 is the distance between the steam inlet and the rear edge of the inner liner; and D2 is the distance between the steam inlet and the front edge of the inner liner.

[0012] In one embodiment of this application, the number of exhaust ports is one; the exhaust port and the inlet port satisfy the relationship: A0 < A i Where A0 is the flow area of ​​the exhaust port, A i The total flow area of ​​the steam inlet.

[0013] In one embodiment of this application, the exhaust port and the inner liner satisfy the following relationship: 0.1H≤H1≤0.3H; where H is the dimension of the inner liner in the vertical direction, and H1 is the distance between the exhaust port and the bottom wall of the inner liner.

[0014] In one embodiment of this application, the pipe assembly further includes an exhaust pipe communicating with the exhaust port; the exhaust pipe extends upward from the exhaust port.

[0015] In one embodiment of this application, the inner liner further includes a ventilation baffle with ventilation holes, the ventilation baffle being fixed to the front side of the rear cover to form a buffer chamber communicating with the exhaust port, and the ventilation holes on the ventilation baffle being arranged off-center from the exhaust port.

[0016] In one embodiment of this application, the top-intake steam cooking device further includes a fan and a heating assembly; the fan includes a motor disposed outside the rear cover and fan blades disposed between the rear cover and the ventilation baffle and connected to the output shaft of the motor; the heating assembly includes a rear heating element disposed between the ventilation baffle and the rear cover.

[0017] In one embodiment of this application, the top-inlet cooking device further includes a heating component and a flow control component disposed on the top of the cooking chamber and corresponding to the steam inlet. The heating component includes a top heating element disposed on the top of the inner liner and located within the cooking chamber.

[0018] In summary, the top-inlet cooking device of this application employs a reverse-thinking flow control method. Steam flowing in through the inlet, due to its lower density, is drawn up and accumulates at the top of the cooking chamber. First, it diffuses laterally under the constraint of the inner liner's top wall. Then, upon reaching the side wall of the inner liner, it is further restricted from outward diffusion, resulting in a uniform distribution of steam pressure and steam volume at the top layer. As the steam volume at the top of the cooking chamber gradually increases, the pressure of the top steam cloud slowly increases. When the pressure overcomes the buoyancy force, the steam begins to slowly diffuse and press down evenly layer by layer towards the bottom of the cooking chamber, simultaneously displacing denser air to be discharged from the exhaust port located at the bottom of the inner liner. Finally, the high-temperature steam gradually and thoroughly displaces the low-temperature air with higher oxygen content within the cooking chamber, leaving only high-temperature steam to evenly heat the food, effectively improving the steaming effect and preventing excessive oxidation of the food.

[0019] Furthermore, the top-inlet cooking device of this application utilizes the principle of reverse flow control of high-temperature steam from the top to the bottom. This not only allows the high-temperature steam to remain in the cooking chamber for a longer time, ensuring that it is fully utilized before being discharged, thus effectively improving the utilization rate of steam capacity, but also ensures that the high-temperature steam has sufficient pressure to overcome its own buoyancy and the pressure of the bottom space as it slowly diffuses from the top to the bottom. This pressure effectively enhances the penetration of steam into the food during steaming, thereby improving the heating efficiency of the food and achieving better consistency in the overall color, aroma, taste, and shape of the food. Attached Figure Description

[0020] Figure 1 This is a schematic diagram of the structure of a top-inlet cooking appliance according to an embodiment of this application;

[0021] Figure 2 A top view schematic diagram of a top-inlet cooking appliance according to the above embodiments of this application is shown;

[0022] Figure 3 A rear view schematic diagram of a top-inlet cooking appliance according to the above embodiments of this application is shown;

[0023] Figure 4 It shows Figure 3A cross-sectional view of the top-intake steam cooking device shown in Figure AA;

[0024] Figure 5 It shows Figure 3 A BB cross-sectional view of the top-inlet cooking appliance shown;

[0025] Figure 6 A perspective view of the flow control element in a top-inlet cooking appliance according to the above embodiments of this application is shown.

[0026] Explanation of key component symbols:

[0027] 10. Inner liner; 101. Cooking chamber; 102. Steam inlet; 103. Steam outlet; 104. Front opening; 105. Buffer chamber; 11. Cavity; 12. Rear cover; 13. Ventilation baffle; 130. Ventilation hole; 131. Air inlet area; 132. Air outlet area; 20. Steam generator; 30. Pipe assembly; 31. Steam inlet pipe; 32. Steam outlet pipe; 40. Fan; 41. Motor; 42. Fan blade; 50. Heating assembly; 51. Rear heating element; 52. Top heating element; 521. Serpentine heating element; 522. Support rod; 60. Flow control element; 61. Lower baffle; 62. Front baffle; 620. Through hole; 63. Rear baffle; 64. Fixed connection; 640. Buckle.

[0028] The above description of the main component symbols, together with the accompanying drawings and specific embodiments, provides a further detailed explanation of this application. 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] In the description of this application, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", 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.

[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, 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 according to the specific circumstances.

[0033] Considering that existing steam / ovens typically have steam inlets located at the bottom of the cavity, high-temperature steam rises uncontrollably or diffuses haphazardly after entering the cavity, causing significant differences in airflow direction and speed within the cooking layer and poor uniformity within the same layer. Therefore, this application provides a top-inlet steam cooking device, which not only reduces the overall steam velocity and increases steam static pressure, improving the utilization rate of high-temperature steam for heating food within the cavity, but also removes oxygen from the cavity, significantly improving the retention rate of easily oxidized or flow-sensitive nutrients, thereby enhancing the nutritional value of food after cooking.

[0034] Specifically, see the attached document. Figures 1 to 6 As shown, one embodiment of this application provides a top-inlet cooking appliance, which may include an inner pot 10, a steam generator 20, and a pipe assembly 30. The inner pot 10 has a cooking chamber 101, a steam inlet 102 located at the top of the inner pot 10 and communicating with the cooking chamber 101, and a steam outlet 103 located at the bottom of the inner pot 10 and communicating with the cooking chamber 101. The steam generator 20 is disposed outside the inner pot 10 and is used to generate steam. The pipe assembly 30 includes a steam inlet pipe 31, one end of which is connected to the steam generator 20, and the other end of which is connected to the steam inlet 102, for conveying the steam generated by the steam generator 20 to the top of the inner pot 10 so that it flows into the cooking chamber 101 from the steam inlet 102.

[0035] In this way, the top-inlet cooking device of this application adopts a reverse-thinking flow control method, so that the steam flowing in through the steam inlet 102, due to its lower density, is drawn up and gathers at the top of the cooking chamber 101. First, it diffuses to the left and right under the constraint of the top wall of the inner liner 10. Then, when the steam reaches the side wall of the inner liner 10, it is further restricted by the side wall and cannot continue to diffuse outwards, thus achieving a uniform distribution of steam pressure at the top layer, and consequently, a uniform steam volume at the top layer. As the steam volume at the top of the cooking chamber 101 gradually increases... As the steam increases, the pressure of the top layer of steam cloud gradually increases. When the pressure increases to the point that it overcomes the buoyancy force, the steam begins to slowly diffuse and press down evenly layer by layer to the bottom of the cooking chamber 101. At the same time, it displaces denser air to be discharged from the vent 103 located at the bottom of the inner pot 10. Finally, the high-temperature steam gradually and thoroughly displaces the low-temperature air with high oxygen content in the cooking chamber 101, thus leaving only high-temperature steam to heat the food evenly, effectively improving the steaming effect and preventing excessive oxidation of the food.

[0036] Furthermore, the top-inlet cooking device of this application utilizes the principle of reverse flow control of high-temperature steam from the top to the bottom. This not only allows the high-temperature steam to remain in the cooking chamber 101 for a longer time, so that it can be discharged from the cooking chamber 101 only after fully utilizing the heat, effectively improving the utilization rate of steam capacity, but also, since the high-temperature steam itself requires a large pressure to overcome its own buoyancy and the pressure of the bottom space when it slowly diffuses from the top to the bottom, the high-temperature steam in the cooking chamber 101 has a certain pressure, which can effectively improve the penetration effect of steam into the food when steaming, thereby improving the heating efficiency of the food and achieving better consistency in the overall color, aroma, taste and shape of the food.

[0037] More specifically, such as Figures 1 to 5 As shown, the inner liner 10 may include a cavity 11 that provides the steam inlet 102 and a rear cover 12 that covers the rear side of the cavity 11 and has the steam outlet 103, so as to provide a cooking chamber 101 with a front opening.

[0038] Optionally, such as Figures 3 to 5 As shown, the steam generator 20 is located on the rear side of the rear cover 12 so as to be hidden behind the inner liner 10.

[0039] It is worth noting that the steam inlet 102 mentioned in this application may be provided in one or more depending on the volume of the cooking chamber 101.

[0040] For example, such as Figures 1 to 5As shown, the number of steam inlets 102 is implemented as two, and the two steam inlets 102 are symmetrically arranged on the top wall of the inner liner 10 to reduce the airflow speed and improve the uniformity of steam distribution, so that the steam can continuously and evenly press down to cover and heat the food surface from top to bottom.

[0041] Optionally, such as Figure 2 As shown, the two steam inlets 102 and the inner liner 10 satisfy the following relationship: 0.2W≤W1=W2≤0.3W; where W is the dimension (width) of the inner liner 10 in the left-right direction; W1 is the distance between the left steam inlet 102 and the left side wall of the inner liner 10; and W2 is the distance between the right steam inlet 102 and the right side wall of the inner liner 10.

[0042] Optionally, such as Figure 2 As shown, the center line connecting the two steam inlets 102 is parallel to the rear cover 12 of the inner liner 10, so that the two steam inlets 102 are arranged at intervals in the left and right directions along the same horizontal line, which further improves the uniformity of steam intake.

[0043] Optionally, such as Figure 2 As shown, the steam inlet 102 and the inner liner 10 also satisfy the following relationship: D = D1 + D2, and D1 > D2; where D is the dimension (thickness) of the inner liner 10 in the front-rear direction, i.e., the distance between the front and rear edges of the inner liner 10; D1 is the distance between the steam inlet 102 and the rear edge of the inner liner 10; and D2 is the distance between the steam inlet 102 and the front edge of the inner liner 10. Thus, since the actual usable space of the cooking chamber 101 (i.e., the food placement position) is closer to the front opening (i.e., the door side), this application, by placing the steam inlet 102 closer to the front opening of the cooking chamber 101, allows steam to diffuse more evenly and preferentially towards the front opening (i.e., the door side), thereby further improving the cooking effect of the food.

[0044] According to the above embodiments of this application, the number of exhaust ports 103 may be, but is not limited to, one. Preferably, the exhaust port 103 and the inlet port 102 can satisfy the relationship: A0 < A i Where A0 is the flow area of ​​the exhaust port 103, A i This refers to the total flow area of ​​the steam inlet 102. It is understood that the total flow area mentioned in this application refers to the sum of the flow areas of the two steam inlets 102.

[0045] Optionally, such as Figure 3As shown, in order to ensure that the vent 103 is located on the rear cover 12 of the inner liner 10 near the lower part, the vent 103 and the inner liner 10 of this application satisfy the relationship: H1 < 0.5H, where H is the dimension (height) of the inner liner 10 in the vertical direction, and H1 is the distance between the vent 103 and the bottom wall of the inner liner 10.

[0046] Preferably, such as Figure 3 As shown, 0.1H≤H1≤0.3H makes the vent 103 closer to the bottom wall of the inner pot 10, which helps to prolong the time that steam stays in the cooking chamber 101 and ensures that the steam and food have fully exchanged heat before being discharged from the position near the bottom wall of the inner pot 10.

[0047] Optionally, such as Figures 2 to 5 As shown, the pipe assembly 30 also includes a steam exhaust pipe 32 communicating with the steam exhaust port 103. The steam exhaust pipe 32 extends upward from the steam exhaust port 103 to guide the gas discharged through the steam exhaust port 103 to the top of the inner pot 10, so as to discharge the gas into the external environment from the top of the inner pot 10, thereby preventing the discharged gas from being trapped inside the top steam inlet cooking device and helping to protect the electronic components in the top steam inlet cooking device.

[0048] According to the above embodiments of this application, as Figures 1 to 5 As shown, the inner liner 10 may further include a ventilation baffle 13 with ventilation holes 130. The ventilation baffle 13 is fixed to the front side of the rear cover 12 to form a buffer chamber 105 communicating with the exhaust port 103. The ventilation holes 130 on the ventilation baffle 13 are offset from the exhaust port 103, so that the ventilation baffle 13 can cover the exhaust port 103. In this way, after the steam exchanges heat with the food, it will first enter the buffer chamber 105 through the ventilation holes 130, and then exit the chamber from the exhaust port 103, which can play a buffering role to a certain extent and effectively prevent steam from flowing back into the cooking chamber 101.

[0049] Optionally, such as Figures 2 to 5 As shown, the top-intake steam cooking device also includes a fan 40, which includes a motor 41 disposed outside the rear cover 12 and a fan blade 42 disposed between the rear cover 12 and the ventilation baffle 13 and connected to the output shaft of the motor 41, so as to provide circulating airflow to the cooking chamber 101 through the ventilation holes 130 on the ventilation baffle 13. This not only improves the cooking effect, but also drives excess steam out from the exhaust port 103 at the end of cooking, preventing steam from condensing into water on the food surface and affecting the taste and appearance of the food surface.

[0050] Optionally, such as Figure 1 and Figure 4As shown, the ventilation baffle 13 has an air inlet area 131 corresponding to the fan blade 42 and having ventilation holes 130, and an air outlet area 132 located around the air inlet area 131 and having ventilation holes 130, such that the ventilation holes 130 in the air inlet area 131 are implemented as air inlets, and the ventilation holes 130 in the air outlet area 132 are implemented as air outlets. In this way, when the motor 41 drives the fan blade 42 to rotate, the gas in the cooking chamber 101 will first flow in from the air inlet and then flow out from the air outlet to form a circulating airflow.

[0051] Optionally, such as Figure 4 and Figure 5 As shown, the top-intake steam cooking device also includes a heating assembly 50, which may include a rear heating element 51 disposed between the ventilation baffle 13 and the rear cover 12 for heating the airflow formed by the fan 40 to form a hot air circulation, which facilitates baking food.

[0052] Preferably, such as Figure 4 As shown, the rear heating element 51 is implemented as an annular heating tube arranged around the fan blade 42, corresponding to the air outlet area 132 of the ventilation baffle 13. This allows the gas flowing in from the air inlet to first flow through the fan blade 42 to be pressurized, then flow through the annular heating tube to be heated, and finally flow out from the air outlet. This not only allows the gas heated by the annular heating tube to contact the food in the cooking chamber 101 first, but also prevents the gas heated by the annular heating tube from contacting the fan blade 42 first, ensuring that the gas that has absorbed heat from the food contacts the fan blade 42, which helps to extend the service life of the fan 40.

[0053] Optionally, such as Figure 4 and Figure 5 As shown, the heating assembly 50 also includes a top heating element 52 disposed on the top of the inner pot 10 and located within the cooking chamber 101, for heating the steam flowing in through the steam inlet 102, further increasing the steam temperature, which can not only improve the steaming efficiency of food, but also prevent water from condensing on the surface of the food during steaming, thereby improving the taste and appearance of the steamed food.

[0054] Preferably, such as Figure 4 As shown, the top heating element 52 includes a serpentine heating tube 521 arranged against the top wall of the inner pot 10 and a support rod 522 fixedly connected to the inner pot 10 and supporting the serpentine heating tube 521, so as to better heat the steam flowing in through the steam inlet 102 and accumulating at the top of the cooking chamber 101, thereby increasing the steam temperature.

[0055] Optionally, such as Figure 4As shown, the number of support rods 522 is implemented as two; each support rod 522 extends in the left-right direction, and the two support rods 522 are arranged at intervals in the front-back direction.

[0056] According to the above embodiments of this application, as Figure 1 , Figure 4 as well as Figure 5 As shown, the top-inlet steam cooking device also includes a flow control component 60 disposed on the top of the cooking chamber 101 and corresponding to the steam inlet 102. The flow control component 60 is located in the steam outlet direction of the steam inlet 102 and is used to control the speed and direction of steam flowing out of the steam inlet 102, so that the steam flow direction becomes horizontal diffusion and the steam flow rate is reduced, so as to reduce dynamic pressure, increase static pressure, increase the contact time between steam and food, improve steam uniformity, osmotic pressure and oxygen removal, and ensure that the food is heated fully and evenly, thereby improving the food cooking effect in multiple dimensions.

[0057] Optionally, such as Figure 4 and Figure 5 As shown, the flow control element 60 is thermally connected to the top heating element 52, allowing the top heating element 52 to directly heat the flow control element 60. In this way, the flow control element 60 can more effectively heat the steam while controlling its flow rate and direction, thereby increasing the steam temperature.

[0058] Specifically, such as Figure 4 and Figure 6 As shown, the flow control component 60 may include a lower baffle 61 located directly below the steam inlet 102 and extending back and forth, a front baffle 62 extending upward from the front edge of the lower baffle 61, a rear baffle 63 extending upward from the rear edge of the lower baffle 61, and a fixed part 64 disposed on the front baffle 62 and / or the rear baffle 63 and connected to the top heating element 52. The lower baffle 61 not only prevents steam flowing in from the steam inlet 102 from directly impacting the food inside the cooking chamber 101, but also the rear baffle 63 prevents steam from diffusing backward, preventing excessive steam from diffusing and escaping to the ventilation baffle 13 without heating the food, thus improving heat utilization efficiency. Simultaneously, the fixed part 64 connected to the top heating element 52 can conduct heat to the lower baffle 61, the front baffle 62, and the rear baffle 63, so that while blocking steam, it can also perform forced heat exchange with the steam, making it easier for the steam to be heated to over 100 degrees Celsius to form superheated steam.

[0059] More specifically, such as Figure 4 and Figure 6 As shown, the front baffle 62 has a through hole 620 so that steam can diffuse forward from the through hole 620 on the front baffle 62, and then diffuse more into the steaming space near the front opening 104.

[0060] Optionally, the opening area of ​​the front baffle 62 is less than half of the total area of ​​the front baffle 62, so as to effectively control the diffusion of most of the steam in the left and right directions while allowing a small portion of the steam to diffuse forward. Preferably, the through hole 620 is implemented as a strip-shaped hole arranged at left and right intervals and extending vertically.

[0061] Optionally, such as Figure 4 and Figure 6 As shown, the fixed connection 64 is implemented as a pair of snap fasteners 640 that are fixedly connected to the upper edges of the front baffle 62 and the rear baffle 63 respectively. The snap fasteners 640 are engaged with the support rod 522 of the top heating element 52 so as to achieve a strong heat conduction effect by means of close contact with the support rod 522, so that the temperature of the flow control element 60 rises rapidly, ensuring that the steam undergoes instantaneous forced convection heat exchange when it comes into contact with the flow control element 60, thereby increasing the temperature of the steam and enabling it to quickly reach the effect of superheated steam.

[0062] Preferably, the flow control element 60 is implemented as an integral metal sheet so as to rapidly heat the steam flowing out through the steam inlet 102 by means of its high thermal conductivity.

[0063] It is worth noting that the top-steam-intake cooking device of this application may also include multiple baking trays (not shown in the figure) arranged vertically and horizontally within the inner liner 10, a door assembly (not shown in the figure) covering the inner liner 10, or other components that assist in achieving the steaming function. This application will not elaborate on these components further. It is understood that the baking trays mentioned in this application may be wire racks or trays with through holes at the bottom to allow high-temperature steam to circulate on both the upper and lower sides of the baking tray, which is beneficial for better steaming of food.

[0064] Furthermore, the top-inlet steam cooking device of this application may also include, note that, the top-inlet steam cooking device of this application 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 top-inlet steam cooking device to perform corresponding operations, thereby realizing intelligent control of the top-inlet steam cooking device and improving the user experience.

[0065] 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.

[0066] The above embodiments are merely illustrative of several implementation methods of this application, and their descriptions are quite specific and detailed. However, 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 modifications and improvements all fall within the protection scope of this application.

Claims

1. A top-steam-inlet cooking device, characterized in that, include: The inner pot has a cooking chamber, a steam inlet located at the top of the inner pot and communicating with the cooking chamber, and a steam outlet located at the bottom of the inner pot and communicating with the cooking chamber. The steam generator is located outside the inner tank; as well as The pipe assembly includes a steam inlet pipe, one end of which is connected to the steam generator and the other end of which is connected to the steam inlet, for conveying steam generated by the steam generator to the top of the inner liner so that it flows into the cooking chamber from the steam inlet.

2. The top-steam-inlet cooking device according to claim 1, characterized in that, The inner liner includes a cavity providing the steam inlet and a rear cover covering the rear side of the cavity and having the steam outlet, so as to provide the cooking chamber with a front opening; The steam generator is located on the rear side of the rear cover.

3. The top-steam-inlet cooking device according to claim 2, characterized in that, The number of steam inlets is two; the two steam inlets are symmetrically arranged on the top wall of the inner liner.

4. The top-steam-intake cooking device according to claim 3, characterized in that, The steam inlet and the inner liner satisfy the following relationship: 0.2W≤W1=W2≤0.3W; where W is the dimension of the inner liner in the left-right direction; W1 is the distance between the steam inlet on the left side and the left side wall of the inner liner; and W2 is the distance between the steam inlet on the right side and the right side wall of the inner liner.

5. The top-steam-intake cooking device according to claim 3, characterized in that, The center line connecting the two steam inlets is parallel to the rear cover of the inner liner; The steam inlet and the inner liner satisfy the following relationship: D = D1 + D2, and D1 > D2; where D is the dimension of the inner liner in the front-rear direction; D1 is the distance between the steam inlet and the rear edge of the inner liner; and D2 is the distance between the steam inlet and the front edge of the inner liner.

6. The top-steam-inlet cooking device according to claim 2, characterized in that, The number of exhaust ports is one; the exhaust port and the steam inlet satisfy the relationship: A0 < A i Where A0 is the flow area of ​​the exhaust port, A i The total flow area of ​​the steam inlet.

7. The top-steam-inlet cooking device according to claim 6, characterized in that, The relationship between the exhaust port and the inner liner is: 0.1H≤H1≤0.3H; where H is the dimension of the inner liner in the vertical direction, and H1 is the distance between the exhaust port and the bottom wall of the inner liner.

8. The top-steam-intake cooking appliance according to any one of claims 1 to 7, characterized in that, The pipe assembly also includes an exhaust pipe that communicates with the exhaust port; the exhaust pipe extends upward from the exhaust port.

9. The top-steam-intake cooking appliance according to any one of claims 2 to 7, characterized in that, The inner liner also includes a ventilation baffle with ventilation holes. The ventilation baffle is fixed to the front side of the rear cover to form a buffer chamber communicating with the exhaust port, and the ventilation holes on the ventilation baffle are arranged off-center from the exhaust port. The top-intake steam cooking device also includes a fan and a heating assembly; the fan includes a motor disposed outside the rear cover and fan blades disposed between the rear cover and the ventilation baffle and connected to the output shaft of the motor; the heating assembly includes a rear heating element disposed between the ventilation baffle and the rear cover.

10. The top-steam-intake cooking appliance according to any one of claims 1 to 7, characterized in that, The top-inlet cooking device further includes a heating component and a flow control component disposed at the top of the cooking chamber and corresponding to each of the steam inlets. The heating component includes a top heating element disposed at the top of the inner liner and located within the cooking chamber.

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