Flow control structure and cooking apparatus

Abstract

The application relates to a flow control structure and a cooking device, which can not only reduce the flow rate of steam, change the flow direction of steam, and significantly improve the retention rate of flow rate sensitive nutrients, but also can improve the taste and appearance of food after cooking. The flow control structure is arranged at a steam inlet of an inner container and comprises a heating piece arranged in the inner container and a flow control piece. The flow control piece is in heat conduction connection with the heating piece and corresponds to the steam inlet one by one. The flow control piece comprises a first baffle piece facing the steam inlet, a pair of second baffle pieces connected with opposite ends of the first baffle piece and extending towards the direction close to the steam inlet, and a heat conduction part fixedly connected with the heating piece and arranged on the second baffle piece.

Description

Technical Field

[0001] This application relates to the field of home appliance technology, and in particular to a flow control structure and cooking equipment. 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, the rapid rise of steam can cause the convective heat transfer intensity to exceed the requirements of some sensitive vegetables, resulting in the oxidation and browning of nutrients (such as anthocyanins, vitamins, or chlorophyll), severely damaging the nutritional value of the vegetables. In addition, the steam flowing into the chamber loses heat during transportation, causing its temperature to drop, which easily leads to condensation on the surface of the food, seriously affecting its taste and appearance. Utility Model Content

[0004] Based on this, it is necessary to address the problems of steam ovens or steam ovens on the market, such as the rapid steam flow rate severely damaging the nutritional value of vegetables or the low steam temperature causing water to easily condense on the surface of food. This application provides a flow control structure and cooking device that can not only reduce the steam flow rate and change the steam flow direction, significantly improving the retention rate of flow rate-sensitive nutrients, but also increase the steam temperature, improving the taste and appearance of the cooked food.

[0005] In one embodiment of this application, a flow control structure is provided for installation at the steam inlet of an inner liner, comprising: a heating element for installation within the inner liner; and a flow control element, wherein the flow control element is thermally connected to the heating element and is configured to correspond one-to-one with the steam inlet, and the flow control element includes a first baffle for facing the steam inlet, a pair of second baffles connected to opposite ends of the first baffle and extending toward the direction of the steam inlet, and a heat-conducting portion fixed to the second baffles and fixedly connected to the heating element.

[0006] In one embodiment of this application, the heating element is disposed at the top of the inner liner; the first baffle in the flow control element extends forward and backward and is positioned directly below the steam inlet; the two second baffles in the flow control element extend upward from the front and rear edges of the first baffle respectively; the heat-conducting part in the flow control element is interference-fitted with the heating element.

[0007] In one embodiment of this application, the second baffle located on the front side of the flow control device has a through hole.

[0008] In one embodiment of this application, the through hole is a strip-shaped hole arranged at left and right intervals and extending vertically.

[0009] In one embodiment of this application, the opening area of ​​the second baffle located on the front side is less than half of the total area of ​​the second baffle.

[0010] In one embodiment of this application, the flow control element is an integral metal sheet.

[0011] In one embodiment of this application, the heating element includes a serpentine heating tube arranged against the top wall of the inner liner and a support rod supporting the serpentine heating tube and used for fixed connection to the inner liner.

[0012] In one embodiment of this application, there are two support rods, each of which extends in a left-right direction and the two support rods are spaced apart in a front-back direction; the heat-conducting part of the flow control device is a buckle that is fixedly connected to the upper edge of the second baffle and snapped into the support rod.

[0013] According to another aspect of this application, one embodiment of this application further provides a cooking device, including: an inner pot having a steam inlet; a steam supply assembly communicating with the steam inlet; and a flow control structure as described in any of the above claims, disposed at the steam inlet of the inner pot.

[0014] In one embodiment of this application, the steam inlet is located at the top of the inner liner; the inner liner also has a steam outlet located at the lower rear part of the inner liner.

[0015] In summary, on the one hand, the flow control component can block the steam flowing out of the steam inlet through the first and second baffles, thereby changing the steam outflow speed and direction. This reduces dynamic pressure, increases static pressure, increases the contact time between steam and food, improves steam uniformity, osmotic pressure, and oxygen removal, ensuring that the food is heated sufficiently and evenly, thus improving the cooking effect of food in multiple dimensions. On the other hand, the heating component can directly heat the flow control component, so that while controlling the steam flow direction and speed, the flow control component can effectively heat the steam to increase the steam temperature and form superheated steam. This prevents the steam from condensing into water on the surface of the food, which is beneficial to improving the taste and appearance of the cooked food.

[0016] Furthermore, the cooking equipment 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 inner pot 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

[0017] Figure 1 This is a perspective view of a top-inlet cooking appliance according to an embodiment of this application;

[0018] Figure 2 A schematic diagram of the top-inlet cooking appliance according to the above embodiments of this application is shown after omitting the cavity;

[0019] Figure 3 A perspective view of the flow control component in the top-inlet cooking appliance according to the above embodiments of this application is shown;

[0020] Figure 4 A top view schematic diagram of a top-inlet cooking appliance according to the above embodiments of this application is shown;

[0021] Figure 5 A rear view schematic diagram of a top-inlet cooking appliance according to the above embodiments of this application is shown;

[0022] Figure 6 It shows Figure 5 A schematic cross-sectional view of the top-inlet cooking device shown in Figure AA;

[0023] Figure 7 It shows Figure 5 The diagram shows a BB cross-section of a top-intake steam cooking appliance.

[0024] Explanation of key component symbols:

[0025] 10. Inner liner; 101. Steam inlet; 102. Steam outlet; 103. 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. Flow control structure; 41. Heating element; 411. Serpentine heating tube; 412. Support rod; 42. Flow control element; 420. Through hole; 421. First baffle; 422. Second baffle; 423. Heat-conducting part; 50. Fan; 51. Motor; 52. Fan blade; 53. Annular heating tube.

[0026] 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

[0027] 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.

[0028] 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.

[0029] 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.

[0030] 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.

[0031] Considering the problems of existing steam / oven systems where the high steam flow rate severely damages the nutritional value of vegetables or the low steam temperature causes condensation on the food surface, this application provides a flow control structure and cooking device that not only reduces the steam flow rate and changes the steam flow direction, significantly improving the retention rate of flow rate-sensitive nutrients, but also increases the steam temperature, improving the taste and appearance of cooked food.

[0032] Specifically, see the attached document. Figures 1 to 7 As shown, one embodiment of this application provides a cooking device, which may include an inner pot 10 having a steam inlet 101, a steam supply assembly communicating with the steam inlet 101, and a flow control structure 40. The flow control structure 40 is disposed at the steam inlet 101 of the inner pot 10 and is used to control the speed, direction and / or temperature of the steam supplied by the steam supply assembly after it flows out of the steam inlet 101, so as to improve the cooking effect of the food.

[0033] More specifically, such as Figure 2 and Figure 3 As shown, the flow control structure 40 may include a heating element 41 disposed within the inner liner 10 and a flow control element 42 thermally connected to the heating element 41 and corresponding one-to-one with the steam inlet 101. The flow control element 42 may include a first baffle 421 facing the steam inlet 101, a pair of second baffles 422 connected to the opposite ends of the first baffle 421 and extending toward the direction close to the steam inlet 101, and a heat-conducting part 423 fixed to the second baffles 422 and fixedly connected to the heating element 41.

[0034] In this way, on the one hand, the flow control element 42 can block the steam flowing out of the steam inlet 101 through the first baffle 421 and the second baffle 422, so as to change the outflow speed and direction of the steam, thereby reducing the dynamic pressure, increasing the static pressure, increasing the contact time between the steam and the food, improving the uniformity of the steam, osmotic pressure and the adequacy of oxygen removal, ensuring that the food is heated fully and evenly, thereby improving the cooking effect of the food in multiple dimensions; on the other hand, the heating element 41 can directly heat the flow control element 42, so that the flow control element 42 can effectively heat the steam while controlling the steam flow direction and flow rate, so as to increase the steam temperature and form superheated steam, preventing the steam from condensing into water on the surface of the food, which is beneficial to improving the taste and appearance of the food after cooking.

[0035] For example, such as Figures 1 to 7 As shown, the steam inlet 101 is preferably located at the top of the inner liner 10; and the inner liner 10 also has a steam outlet 102 located at the lower rear part of the inner liner 10. At this time, the heating element 41 is disposed at the top of the inner liner 10 to form a top heater located inside the inner liner 10; the first baffle 421 in the flow control element 42 extends forward and backward and is located directly below the steam inlet 101 to form a lower baffle; the two second baffles 422 in the flow control element 42 extend upward from the front and rear edges of the first baffle 421 respectively to form a front baffle and a rear baffle; the heat-conducting part 423 in the flow control element 42 is interference-fitted with the heating element 41 to directly conduct heat.

[0036] In this way, the steam flowing in through the steam inlet 101, due to its lower density, is drawn up and accumulates at the top of the inner liner 10. The flow control element 42 of this application can prevent the steam flowing in from the steam inlet 101 from directly impacting the food inside the inner liner 10 through the first baffle 421, and can also, to a certain extent, prevent the steam from diffusing forward and backward through the second baffle 422. This causes the steam to first diffuse laterally under the constraint of the top wall of the inner liner 10, and then, upon reaching the side wall of the inner liner 10, it is further restricted by the side wall and cannot continue to diffuse outward, thereby achieving a certain steam pressure at the top layer. The steam distribution is uniform, resulting in a uniform amount of steam at the top layer. As the amount of steam at the top of the inner liner 10 gradually increases, the pressure of the steam cloud at the top layer slowly increases. When the pressure increases to the point of overcoming the buoyancy force, the steam begins to slowly diffuse and press down evenly layer by layer towards the bottom of the inner liner 10, while displacing denser air to be discharged from the vent 102 located at the bottom of the inner liner 10. Finally, the high-temperature steam gradually and thoroughly displaces the low-temperature air with a high oxygen content inside the inner liner 10, thus retaining only high-temperature steam to evenly heat the food, effectively improving the steaming effect and preventing excessive oxidation of the food.

[0037] At the same time, the heating element 41 at the top of the inner liner 10 can directly heat the steam gathered at the top of the inner liner 10, and can also conduct heat to the first baffle 421 and the second baffle 422 of the flow control element 42, so as to block the steam while forcibly exchanging heat with the steam, making it easier for the steam to be heated to over 100 degrees Celsius and form superheated steam.

[0038] It is worth noting that the cooking equipment of this application, through the principle of reverse flow control of high-temperature steam from the top to the bottom, not only allows the high-temperature steam to remain in the inner pot 10 for a longer time so that it can be discharged from the inner pot 10 after fully utilizing the heat, effectively improving the utilization rate of steam capacity, but also because 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 inner pot 10 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.

[0039] Optionally, such as Figure 2 and Figure 3 As shown, the second baffle 422 on the front side of the flow control element 42 has a through hole 420, so that steam can diffuse forward through the through hole 420, and thus diffuse more into the steaming space near the front side of the inner liner 10. It can be understood that the second baffle 422 on the rear side of the flow control element 42 does not have a through hole, so as to block the steam from diffusing backward, and prevent excessive steam from diffusing and being discharged into the vent 102 without heating the food, which is beneficial to improving the heat utilization efficiency.

[0040] Optionally, the opening area of ​​the second baffle 422 located on the front side is less than half of the total area of ​​the second baffle 422, so as to effectively control most of the steam to diffuse in the left and right directions while allowing a small part of the steam to diffuse forward.

[0041] Preferably, such as Figure 3 As shown, the through hole 420 is implemented as a strip hole arranged at left and right intervals and extending vertically.

[0042] More preferably, the flow control element 42 is implemented as an integral metal sheet so as to quickly heat the steam flowing out through the steam inlet 101 by means of its high thermal conductivity.

[0043] According to the above embodiments of this application, as Figure 2 and Figure 6 As shown, the heating element 41 includes a serpentine heating tube 411 arranged against the top wall of the inner liner 10 and a support rod 412 fixedly connected to the inner liner 10 and supporting the serpentine heating tube 411, so as to better heat the steam flowing in through the steam inlet 101 and accumulating on the top of the inner liner 10, thereby increasing the steam temperature.

[0044] Optionally, such as Figure 2 As shown, the number of support rods 412 is implemented as two; each support rod 412 extends in the left-right direction, and the two support rods 412 are arranged at intervals in the front-back direction in order to better support the serpentine heating tube 411 close to the top wall of the inner liner 10.

[0045] Optionally, such as Figure 2 and Figure 3 As shown, the heat-conducting part 423 is implemented as a snap fastener that is fixedly connected to the upper edge of the second baffle 422. The snap fastener is engaged with the support rod 412 of the heating element 41 so as to achieve a strong heat conduction effect by means of close contact with the support rod 412, so that the temperature of the flow control element 42 rises rapidly, ensuring that the steam undergoes instantaneous forced convection heat exchange when it comes into contact with the flow control element 42, thereby increasing the temperature of the steam and enabling it to quickly reach the effect of superheated steam.

[0046] According to the above embodiments of this application, as Figures 4 to 7 As shown, the steam supply assembly may include a steam generator 20 and a pipe assembly 30 disposed outside the inner liner 10; 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 101, for conveying the steam generated by the steam generator 20 to the top of the inner liner 10 so that it flows in from the steam inlet 101.

[0047] Optionally, such as Figures 1 to 7 As shown, the inner liner 10 may include a cavity 11 providing the steam inlet 101 and a rear cover 12 covering the rear side of the cavity 11 and having the steam outlet 102. The steam generator 20 is disposed on the rear side of the rear cover 12 so as to be hidden behind the inner liner 10.

[0048] It is worth noting that the steam inlet 101 mentioned in this application may be provided in one or more locations depending on the volume of the inner liner 10.

[0049] For example, such as Figures 1 to 7 As shown, the number of steam inlets 101 is implemented as two, and the two steam inlets 101 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.

[0050] Optionally, such as Figure 4As shown, the two steam inlets 101 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 101 and the left side wall of the inner liner 10; and W2 is the distance between the right steam inlet 101 and the right side wall of the inner liner 10.

[0051] Optionally, such as Figure 4 As shown, the center line connecting the two steam inlets 101 is parallel to the rear cover 12 of the inner liner 10, so that the two steam inlets 101 are arranged at intervals in the left and right directions along the same horizontal line, which further improves the uniformity of steam intake.

[0052] Optionally, such as Figure 4 As shown, the steam inlet 101 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 101 and the rear edge of the inner liner 10; and D2 is the distance between the steam inlet 101 and the front edge of the inner liner 10. Thus, since the actual usable space of the inner liner 10 (i.e., the food placement position) is closer to the front opening (i.e., the door side), this application, by placing the steam inlet 101 closer to the front opening of the inner liner 10, 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.

[0053] According to the above embodiments of this application, the number of exhaust ports 102 may be, but is not limited to, one. Preferably, the exhaust port 102 and the inlet port 101 can satisfy the relationship: A0 < A i Where A0 is the flow area of ​​the exhaust port 102, A i This refers to the total flow area of ​​the steam inlet 101. 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 101.

[0054] Optionally, such as Figure 5 and Figure 7 As shown, in order to ensure that the vent 102 is located on the rear cover 12 of the inner liner 10 near the lower part, the vent 102 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 102 and the bottom wall of the inner liner 10.

[0055] Preferably, such as Figure 5As shown, 0.1H≤H1≤0.3H makes the exhaust port 102 closer to the bottom wall of the inner liner 10, which helps to prolong the time that steam stays in the inner liner 10, ensuring that the steam and food have sufficient heat exchange before being discharged from the position near the bottom wall of the inner liner 10.

[0056] Optionally, such as Figures 2 to 7 As shown, the pipe assembly 30 also includes a steam exhaust pipe 32 connected to the steam exhaust port 102. The steam exhaust pipe 32 extends upward from the steam exhaust port 102 to guide the gas discharged through the steam exhaust port 102 to the top of the inner pot 10, so as to discharge the gas from the top of the inner pot 10 into the external environment, thereby preventing the discharged gas from being trapped inside the cooking device and protecting the electronic components in the cooking device.

[0057] According to the above embodiments of this application, as Figures 1 to 7 As shown, the inner pot 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 103 communicating with the steam vent 102. The ventilation holes 130 on the ventilation baffle 13 are offset from the steam vent 102, so that the ventilation baffle 13 can cover the steam vent 102. In this way, after the steam exchanges heat with the food, it will first enter the buffer chamber 103 through the ventilation holes 130, and then exit the chamber from the steam vent 102, which can play a buffering role to a certain extent and effectively prevent steam from flowing back into the cooking chamber of the inner pot 10.

[0058] Optionally, such as Figures 5 to 7 As shown, the cooking device also includes a fan 50, which includes a motor 51 disposed outside the rear cover 12 and a fan blade 52 disposed between the rear cover 12 and the ventilation baffle 13 and connected to the output shaft of the motor 51, so as to provide circulating airflow to the inner pot 10 through the ventilation holes 130 on the ventilation baffle 13, which can not only improve the cooking effect, but also drive excess steam out from the exhaust port 102 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.

[0059] Optionally, such as Figure 1 and Figure 6 As shown, the ventilation baffle 13 has an air inlet area 131 corresponding to the fan blade 52 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 51 drives the fan blade 52 to rotate, the gas in the inner liner 10 will first flow in from the air inlet and then flow out from the air outlet to form a circulating airflow.

[0060] Optionally, such as Figure 6 and Figure 7 As shown, the fan 50 also includes an annular heating tube 53 disposed between the ventilation baffle 13 and the rear cover 12 and arranged around the fan blade 52, 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 52 to be pressurized, and then flow through the annular heating tube 53 to be heated before flowing out from the air outlet. This not only allows the gas heated by the annular heating tube 53 to contact the food in the inner liner 10 first for better baking, but also prevents the gas heated by the annular heating tube 53 from contacting the fan blade 52 first, ensuring that the gas that has absorbed heat from the food contacts the fan blade 52, which helps to extend the service life of the fan 50.

[0061] It is worth noting that the cooking equipment of this application may also include multiple baking trays (not shown in the figure) arranged vertically and horizontally within the inner pot 10, a door assembly (not shown in the figure) covering the inner pot 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 in 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.

[0062] Furthermore, the cooking equipment of this application may also include, note that, the cooking equipment 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 cooking equipment to perform corresponding operations, thereby realizing intelligent control of the cooking equipment and improving the user experience.

[0063] 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.

[0064] 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 flow control structure, used to be installed at the steam inlet of the inner liner, characterized in that, include: A heating element is installed inside the inner liner; and A flow control element, wherein the flow control element is thermally connected to the heating element and is used to correspond one-to-one with the steam inlet, and the flow control element includes a first baffle for facing the steam inlet, a pair of second baffles connected to the opposite ends of the first baffle and for extending toward the direction close to the steam inlet, and a heat-conducting part fixed to the second baffles and fixedly connected to the heating element.

2. The flow control structure according to claim 1, characterized in that, The heating element is disposed at the top of the inner liner; the first baffle in the flow control element extends forward and backward and is positioned directly below the steam inlet; the two second baffles in the flow control element extend upward from the front and rear edges of the first baffle respectively; the heat-conducting part in the flow control element is interference-fitted with the heating element.

3. The flow control structure according to claim 2, characterized in that, The second baffle located on the front side of the flow control device has a through hole.

4. The flow control structure according to claim 3, characterized in that, The through holes are strip-shaped holes arranged at intervals on the left and right and extending vertically.

5. The flow control structure according to claim 3, characterized in that, The opening area of ​​the second baffle located on the front side is less than half of the total area of ​​the second baffle.

6. The flow control structure according to claim 1, characterized in that, The flow control component is a one-piece metal sheet.

7. The flow control structure according to any one of claims 1 to 6, characterized in that, The heating element includes a serpentine heating tube arranged against the top wall of the inner liner and a support rod supporting the serpentine heating tube and used to fix the inner liner in place.

8. The flow control structure according to claim 7, characterized in that, The number of support rods is two, each of which extends in the left-right direction, and the two support rods are spaced apart in the front-back direction; the heat-conducting part of the flow control component is a buckle that is fixedly connected to the upper edge of the second baffle and snapped into the support rod.

9. A cooking appliance, characterized in that, include: The inner liner has a steam inlet; A steam supply assembly is connected to the steam inlet. as well as The flow control structure as described in any one of claims 1 to 8 is disposed at the steam inlet of the inner liner.

10. The cooking apparatus according to claim 9, characterized in that, The steam inlet is located at the top of the inner liner; the inner liner also has a steam outlet located at the lower rear part of the inner liner.

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