A top-and-bottom double-pot cooking device with an air duct optimization structure

Abstract

The utility model relates to the technical field of cooking utensils, disclose a kind of up and down double-pot type cooking equipment with air duct optimization structure, the utility model scheme includes pot body, the pot body has cooking cavity, the pot body is equipped with air inlet component, the air inlet component is communicated with cooking cavity, the air inlet component has the guide section of inclination or arc arrangement;The air inlet component includes wind scooper, the wind scooper is equipped with the wind guide wall of inclination arrangement, the water vapor vent is opened in the wind scooper, the wind guide wall and water vapor vent are separately arranged in the two sides of wind scooper.The utility model has the advantages that air intake is strong and smooth, hot air and food in cooking contact more evenly and fully, and the crispness of food is improved by timely dispatching water vapor.

Description

Technical Field

[0001] This utility model relates to the field of cooking appliance technology, specifically to a double-pot cooking device with an optimized air duct structure. Background Technology

[0002] An air fryer primarily uses air instead of the hot oil in a frying pan to gradually cook food. Simultaneously, the hot air removes surface moisture, achieving a similar effect to deep-frying. The basic working principle of an air fryer is "high-speed air circulation technology." It generates hot air by heating a heating element inside the machine at high temperatures, and then uses a fan to blow this hot air into the fryer to heat the food. The hot air circulates within the enclosed space, using the food's own oils to fry it, thus dehydrating the food and resulting in a golden-brown, crispy surface, achieving a deep-frying effect.

[0003] In existing technologies, to adapt to air fryers with two baskets, the air intake component is placed on one side of the air fryer to deliver hot air into the corresponding basket for cooking. Although the above technical solution achieves the use of two baskets to a certain extent, the air intake path and structure of the air intake component result in uneven hot air distribution and uneven heating of the food, which can easily affect the cooking effect. Therefore, the structure of the air intake component needs further optimization and improvement. Utility Model Content

[0004] This invention provides a double-pot cooking device with an optimized air duct structure to at least solve some of the aforementioned technical problems.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: A double-pot cooking device with an optimized air duct structure includes a pot body, the pot body having a cooking cavity, an air inlet assembly on the pot body communicating with the cooking cavity, and the air inlet assembly having an inclined or arc-shaped guide section; the air inlet assembly includes an air guide shroud, the air guide shroud having an inclined air guide wall, and the air guide shroud having a steam drain port, the air guide wall and the steam drain port being located on opposite sides of the air guide shroud.

[0006] The principle and advantages of this solution are as follows: By arranging inclined or arc-shaped guide sections, the airflow generated by the air intake component is smoothly guided into the cooking cavity, reducing the degree of obstruction to the airflow during its flow path; by using an air guide hood with inclined air guide walls and steam drain ports, the airflow is more powerfully blown into the cooking cavity along the air guide walls, while some of the water vapor generated during cooking is discharged to the outside of the pot body along the steam drain ports, thus ensuring the crispness of the food and improving the cooking effect.

[0007] Preferably, as an improvement, a support plate is arranged on the top of the cooking cavity, and a heating element is mounted on the support plate.

[0008] Beneficial effects: It facilitates the covering of the top of the cooking cavity and the installation of the heating element.

[0009] Preferably, as an improvement, the support plate is provided with an inclined air guide groove, and an air guide hole is formed between the air guide groove and the support plate.

[0010] Beneficial effects: By adopting the above technical solution, when the cooking equipment is working, the airflow generated by the air intake component can flow into the cooking cavity through the corresponding air guide hole, which helps to blow hot air onto the food surface relatively quickly and evenly, so that the food is heated evenly as a whole, in order to achieve the best baking effect.

[0011] Preferably, as an improvement, the air intake assembly includes a drive unit, an air guide plate, and a fan blade. The drive unit is adapted to be installed on the pot body, and the fan blade is arranged on the output shaft of the drive unit and located inside the air guide shroud.

[0012] Beneficial effects: It facilitates the rational arrangement of the air intake components, making them easier to install or assemble.

[0013] Preferably, as an improvement, the air guide plate is connected between the air guide hood and the support plate, and an air duct baffle is provided on the outer wall of the cooking cavity. The air guide hood, air guide plate, support plate and air duct baffle together form an air intake channel; the guide section is located at the end of the air guide hood.

[0014] Beneficial effects: The above technical solution facilitates the formation of an air intake channel by combining the air guide hood, air guide plate, support plate, and air duct baffle. Combined with the guide section, this allows the airflow to flow relatively smoothly in the air intake channel. This helps to smoothly guide the airflow generated by the air intake components into the cooking cavity, reducing the degree of obstruction to the airflow path. It also helps to make the airflow contact the food more evenly, resulting in more uniform heating of the food and improving the cooking effect.

[0015] Preferably, as an improvement, when the fan blades are running, part of the airflow is blown into the cooking cavity along the air guide wall, and part of the water vapor is discharged out of the pot body along the drain steam port.

[0016] Beneficial effects: When the cooking equipment is working, it helps to make the airflow more powerfully blow into the cooking chamber along the air guide wall. At the same time, some of the water vapor generated during cooking is discharged to the outside of the pot body through the drain steam port. Since the air guide wall and the drain steam port are located on opposite sides of the air guide cover, the airflow force that blows directly onto the food surface is effectively avoided. This helps to ensure both the airflow force and the discharge of water vapor, thereby ensuring the crispness of the food and improving the cooking effect. Attached Figure Description

[0017] Figure 1 A schematic diagram of a double-pot cooking device with an optimized air duct structure provided by this utility model.

[0018] Figure 2 This is a schematic diagram of the arrangement of the cooking cavity in this utility model.

[0019] Figure 3 This is a schematic diagram of the frying barrel assembly in this utility model.

[0020] Figure 4 This is a schematic diagram of the frying barrel assembly from another perspective.

[0021] Figure 5 This is a cross-sectional view and a schematic diagram of the airflow movement path of this utility model.

[0022] Figure 6 This is a schematic diagram of the air guide cover in this utility model.

[0023] Figure 7 This is a schematic diagram from another perspective of the air guide cover in this utility model.

[0024] Figure 8 This is a schematic diagram of the air guide plate in this utility model.

[0025] Figure 9 This is a schematic diagram of the air duct baffle of this utility model. Detailed Implementation

[0026] The following detailed description illustrates the specific implementation method: The markings in the accompanying drawings include: 100. Pot body; 101. Cooking cavity; 110. Frying bucket assembly; 111. Side hole; 120. Support plate; 121. Air guide slot; 122. Air guide hole; 130. Heating element; 200. Air inlet assembly; 201. Guide section; 210. Air guide cover; 211. Air guide wall; 212. Drain steam port; 220. Drive component; 230. Air guide plate; 240. Fan blade; 250. Air duct baffle; 251. Structural hole.

[0027] This embodiment is basically as shown in the appendix. Figure 1 -Appendix Figure 9 As shown: A double-pot cooking device with an optimized air duct structure includes a pot body 100, which has a cooking cavity 101. In this embodiment, the pot body 100 has two cooking cavities 101 arranged vertically. Both cooking cavities 101 can be adapted to hold a frying bucket assembly 110. In use, the food to be cooked is placed in the corresponding frying bucket assembly 110, and the frying bucket assembly 110 is placed in the cooking cavity 101 to cook the food according to actual needs.

[0028] An air intake assembly 200 is provided at the back of the pot body 100. That is, there are two air intake assemblies 200. Each air intake assembly 200 is connected to the corresponding cooking cavity 101. Each air intake assembly 200 has a guide section 201 arranged in an inclined or arc shape, thereby changing or optimizing the smoothness of the airflow intake channel.

[0029] In the above technical solution, the air inlet assembly 200 includes an air guide hood 210, on which an inclined air guide wall 211 is provided, and a steam drain port 212 is opened on the air guide hood 210. The air guide wall 211 and the steam drain port 212 are respectively located on the two sides of the air guide hood 210, that is, the air guide wall 211 and the steam drain port 212 on the same air guide hood 210 are respectively located on the left and right sides of the air guide hood 210.

[0030] A support plate 120 is arranged on the top of the cooking cavity 101, and a heating element 130 is installed on the support plate 120. Specifically, the heating element 130 is arranged at the lower part of the support plate 120. Preferably, the heating element 130 is a heating tube. Air enters from the top of the cooking cavity 101 through the air guide 210, which helps the hot air to contact the food more evenly in the cooking cavity 101, so that the food is heated evenly and the cooking effect is improved.

[0031] In order to ensure that hot air is blown onto the food surface relatively quickly and evenly, so that the food is heated evenly and achieves the best baking effect, in this embodiment, the support plate 120 is provided with a plurality of inclined air guide grooves 121, and air guide holes 122 are formed between the air guide grooves 121 and the support plate 120. By making air guide grooves 121 with different inclination angles, hot air can be blown onto the food surface quickly and evenly to achieve the best baking effect.

[0032] Specifically, the air inlet assembly 200 includes a drive component 220, an air guide plate 230, and a fan blade 240. The drive component 220 is adapted to be installed on the pot body 100, and the fan blade 240 is arranged on the output shaft of the drive component 220 and is located inside the air guide cover 210. Preferably, the drive component 220 is a drive motor. During installation, the drive motor is installed inside the pot body 100 using a matching screw or bolt.

[0033] The air guide plate 230 is connected between the air guide hood 210 and the support plate 120. An air duct baffle 250 is provided on the outer wall of the cooking cavity 101. The air guide hood 210, air guide plate 230, support plate 120 and air duct baffle 250 together form an air intake channel. The guide section 201 is located at the upper end of the air guide hood 210. This facilitates the air guide hood 210, air guide plate 230, support plate 120 and air duct baffle 250 to form an air intake channel together. Combined with the guide section 201, the airflow can flow relatively smoothly in the air intake channel, which is conducive to smoothly guiding the airflow generated by the air intake component 200 into the cooking cavity 101, reducing the degree of obstruction of the airflow during the flow path, and helping the airflow to contact the food more evenly, so that the food is heated evenly and the cooking effect is improved.

[0034] The guide section 201 is arranged in an arc or inclined transition from the air guide hood 210 to the air guide plate 230. Compared with the relatively right-angle structure transition in the prior art, it can optimize the formation of the air duct, so that the airflow can flow relatively smoothly in the air intake channel, and the generated hot air can better cover the surface of the food, so that the food is baked to a relatively uniform color, avoiding some areas of the food from burning while other areas of the food are not cooked.

[0035] When the fan blade 240 is running, part of the airflow is blown into the cooking chamber 101 along the air guide wall 211, and part of the water vapor is discharged to the outside of the pot body 100 along the drain steam port 212.

[0036] To ensure that some of the airflow and steam in the cooking chamber 101 can be discharged when the cooking equipment is working, in this embodiment, the air duct baffle 250 is provided with a structural hole 251 that communicates with the corresponding cooking chamber 101, and the lower side wall of the frying bucket assembly 110 is provided with a side hole 111 that communicates with the corresponding cooking chamber 101. Some of the excess hot air and steam are discharged to the outside of the cooking equipment through the path of the frying bucket assembly 110, the side hole 111, the cooking chamber 101, the structural hole 251, the air guide hood 210, and the steam drain outlet 212, so as to ensure the crispness of the food.

[0037] As attached Figure 6 As shown, when the fan blade 240 rotates clockwise, the inclined air guide wall 211 arranged on the air guide hood 210, based on the effect of the relative tangential surface, allows the air to blow more forcefully into the fryer assembly 110 to bake the food. The drain steam port 212 is arranged on the other side of the air guide hood 210. That is, the air guide wall 211 and the drain steam port 212 are respectively located on the left and right sides of the air guide hood 210, which effectively avoids the airflow force blowing onto the food surface, helps to ensure the airflow force and the exhaust of water vapor at the same time, thereby ensuring the crispiness of the food and improving the cooking effect of the food.

[0038] It should be noted that in this embodiment, the other internal structures of the cooking equipment and their corresponding control structures are existing technologies, and their structures and principles will not be described in detail here.

[0039] The above descriptions are merely embodiments of this utility model. Commonly known technical solutions and / or characteristics are not described in detail here. It should be noted that those skilled in the art can make various modifications and improvements without departing from the technical solution of this utility model. These modifications and improvements should also be considered within the scope of protection of this utility model, and will not affect the effectiveness of the implementation of this utility model or the practicality of the patent. The scope of protection claimed in this application should be determined by the content of its claims, and the specific embodiments described in the specification can be used to interpret the content of the claims.

Claims

1. A double-pot cooking device with an optimized air duct structure, comprising a pot body (100) having a cooking cavity (101), characterized in that: The pot body (100) is provided with an air inlet assembly (200), which is connected to the cooking cavity (101). The air inlet assembly (200) has a guide section (201) arranged in an inclined or arc shape. The air intake assembly (200) includes an air guide shroud (210), on which an inclined air guide wall (211) is provided, and a steam drain port (212) is opened on the air guide shroud (210). The air guide wall (211) and the steam drain port (212) are respectively located on both sides of the air guide shroud (210).

2. The double-pot cooking device with optimized air duct structure according to claim 1, characterized in that: A support plate (120) is arranged on the top of the cooking cavity (101), and a heating element (130) is installed on the support plate (120).

3. The double-pot cooking device with optimized air duct structure according to claim 2, characterized in that: The support plate (120) is provided with an inclined air guide groove (121), and an air guide hole (122) is formed between the air guide groove (121) and the support plate (120).

4. A double-pot cooking device with an optimized air duct structure according to claim 2, characterized in that: The air intake assembly (200) includes a drive unit (220), an air guide plate (230), and a fan blade (240). The drive unit (220) is adapted to be installed on the pot body (100), and the fan blade (240) is arranged on the output shaft of the drive unit (220) and the fan blade (240) is located inside the air guide cover (210).

5. A double-pot cooking device with an optimized air duct structure according to claim 4, characterized in that: The air guide plate (230) is connected between the air guide cover (210) and the support plate (120). The outer wall of the cooking cavity (101) is provided with an air duct baffle (250). The air guide cover (210), the air guide plate (230), the support plate (120) and the air duct baffle (250) together form an air intake channel. The guide section (201) is located at the end of the air guide cover (210).

6. The double-pot cooking device with optimized air duct structure according to claim 4, characterized in that: When the fan blade (240) is running, part of the airflow is blown into the cooking cavity (101) along the air guide wall (211), and part of the water vapor is discharged to the outside of the pot body (100) along the drain steam port (212).

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