Cooking apparatus and heat exhaust method

Abstract

The present application provides a cooking apparatus and a heat exhaust method. The cooking apparatus includes a main body, a heat exhaust assembly, a cooking-chamber assembly and a door plate. The main body includes an accommodating cavity and an air vent. The exhaust assembly includes a heat dissipation member and a suction member. The suction member has a heat dissipation channel and includes a first air inlet end, a second air inlet end, and an air outlet side. The air outlet side is in communication with the heat dissipation channel. The cooking-chamber assembly is disposed in the accommodating cavity and includes a cooking chamber (31). A cooling air duct formed between an inner wall and an outer wall of the cooking-chamber assembly is in communication with the first air inlet end. A suction air duct is formed between the door plate and the second air inlet end.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application is a continuation of international patent application No. PCT / CN 2025 / 078410, filed on Feb. 21, 2025, which itself claims priority to Chinese patent application No. 202510004945.9, filed on Jan. 2, 2025. The contents of the above identified applications are hereby incorporated herein in their entireties by reference.TECHNICAL FIELD

[0002] The present disclosure relates to a technical field of household appliances technology, and in particular, to a cooking apparatus and a heat exhaust method.BACKGROUND

[0003] Cooking appliances such as steam ovens and conventional ovens retain residual heat after use, posing a risk of user scalding. Although known appliances are equipped with an exhaust assembly for removing waste heat, the removal is uneven: the main body cools effectively, whereas a door plate remains excessively hot. This disparity is especially pronounced in appliances offering a high-temperature self-cleaning mode, where a cooking chamber must be maintained well above the normal boiling point for an extended period. During this mode, the door plate accumulates extreme heat, and the existing exhaust assembly cannot adequately dissipate it, so a phenomenon that the main body is over-cooled while the door plate remains dangerously hot may occur.SUMMARY

[0004] Based on this, the present disclosure provides a cooking apparatus and a heat extraction method that simultaneously cools a main body and a door plate thereof to achieve uniform and effective heat dissipation.

[0005] The present disclosure provides a cooking apparatus, including the main body, an exhaust assembly, a cooking-chamber assembly and the door plate. The main body includes an accommodating cavity and an air vent. The air vent is in communication with both the accommodating cavity and the outside of the main body. The exhaust assembly includes a heat dissipation member and a suction member. The suction member is disposed on the heat dissipation member. The heat dissipation member includes a heat dissipation channel. The suction member includes a first air inlet end, a second air inlet end, and an air outlet side. The air outlet side is in communication with the heat dissipation channel. The cooking-chamber assembly is received in the accommodating cavity and has a cooking chamber. A cooling air duct is formed between an inner wall of the accommodating cavity. An outer wall of the cooking-chamber assembly is in communication with the first air inlet end. The door plate is connected to the main body and configured to open and close the cooking chamber. A suction air duct is formed between the door plate and the second air inlet end.

[0006] Compared to prior art, the cooking apparatus of the present disclosure has following advantages:

[0007] 1) the cooking apparatus has heat dissipation functions of the main body and the door plate that simultaneously cool the main body and the door plate. When the suction member is in operation, low-temperature air outside the main body enters the accommodating cavity from the air vent, then flows to the first air inlet end along the cooling air duct and absorbs heat inside the main body and heat of an outer wall of the cooking-chamber assembly, finally is guided into the heat dissipation channel from the air outlet side and discharged outside the main body to realize the heat dissipation of the main body. High-temperature air in the cooking chamber flows through the door plate under a suction action of the suction member, and then is sucked into the suction air duct to flow to the second air inlet end, and finally is guided into the heat dissipation channel from the air outlet side and discharged outside the main body to realize the heat dissipation of the door plate; and

[0008] 2) both a cooling effect of the main body and a cooling effect of the door plate can be ensured when the heat dissipation of both the main body and the door plate are performed simultaneously, and the low-temperature air and the high-temperature air are sucked into the suction member from the first air inlet end and the second air inlet end, respectively. Thus, the low-temperature air and the high-temperature air are prevented from being sucked into the suction member from the same air inlet position, a defect that the low-temperature air is interfered with the high-temperature air when the suction member simultaneously sucks the low-temperature air and the high-temperature air can be overcome, facilitating reducing required power consumption of the suction member when the suction member is in operation. Furthermore, it can prevent one of the low-temperature air and the high-temperature air from hindering and inhibiting that the suction member sucks the other of the low-temperature air and the high-temperature air, thereby avoiding a case where one of the main body and the door plate has a significant cooling effect and dominates, and the other of the main body and the door plate has an insufficient cooling effect.

[0009] In some embodiments, the suction member is disposed between a top wall of the cooking-chamber assembly and a top wall of the accommodating cavity. The second air inlet end is defined as an end of the suction member adjacent to the top wall of the cooking-chamber assembly. The suction air duct is disposed on a side of the top wall of the cooking-chamber assembly away from the cooking chamber and extends toward the door plate along the top wall of the cooking-chamber assembly.

[0010] In some embodiments, the cooking-chamber assembly includes an inlet end. The inlet end of the cooking-chamber is provided with an opening of the cooking chamber. A heat dissipation gap is formed between the door plate and the inlet end of the cooking-chamber assembly. The heat dissipation gap is in communication with both the suction air duct and the cooking chamber.

[0011] In some embodiments, the exhaust assembly further includes a suction cover disposed on the top wall of the cooking-chamber assembly and connected to the heat dissipation member. The suction air duct is disposed in the suction cover. The suction air duct penetrates through an end of the suction cover adjacent to the door plate. A suction slit extending along an edge of an opening of the cooking chamber is formed.

[0012] In some embodiments, the cooling air duct is formed between a side wall of the accommodating cavity and a side wall of the cooking-chamber assembly. The suction member is disposed between the top wall of the cooking-chamber assembly and the top wall of the accommodating cavity. The first air inlet end is spaced from the top wall of the accommodating cavity and an accumulation air duct is formed. The accumulation air duct is in communication with the cooling air duct.

[0013] In some embodiments, the air vent is disposed at a bottom of the main body. The cooling air duct extends vertically and runs along a bottom of the cooking-chamber assembly. The accumulation air duct and the air vent are in communication with two ends of the cooling air duct, respectively.

[0014] In some embodiments, the heat dissipation member includes a spacer and a volute accommodating the suction member. An inner cavity of the volute is in communication with the heat dissipation channel and spaced into a first cavity and a second cavity by the spacer. The air outlet side includes a first peripheral side disposed in the first cavity and a second peripheral side disposed in the second cavity. The first peripheral side and the second peripheral side are configured to lead an airflow from the first air inlet end and the second air inlet end into the heat dissipation channel, respectively.

[0015] In some embodiments, the suction member includes a first wind wheel and a second wind wheel that are coaxially connected. The first peripheral side and the second peripheral side are formed by an outer peripheral side of the first wind wheel and an outer peripheral side of the second wind wheel, respectively. The first air inlet end and the second air inlet end are defined as an air inlet end of the first wind wheel and an air inlet end of the second wind wheel, respectively.

[0016] In some embodiments, the suction member is disposed between the top wall of the cooking-chamber assembly and the top wall of the accommodating cavity. The first air inlet end is defined as an end of the first wind wheel away from the second wind wheel and adjacent to the top wall of the accommodating cavity. The second air inlet end is defined as an end of the second wind wheel away from the first wind wheel and adjacent to the top wall of the cooking-chamber assembly.

[0017] In some embodiments, the spacer is movably disposed within the volute under control. A ratio of a volume of the first cavity to a volume of the second cavity and a ratio of an air outlet area of the first peripheral side to an air outlet area of the second peripheral side change as movement of the spacer under control.

[0018] In some embodiments, the cooking apparatus further includes a control unit, a first temperature measuring member and a second temperature measuring member. The first temperature measuring member and the second temperature measuring member are configured to measure a temperature of the accommodating cavity and a temperature of the cooking chamber, respectively. The control unit is configured to control the spacer to move according to the temperature of the accommodating cavity and the temperature of the cooking chamber.

[0019] In some embodiments, a ratio of an effective air inlet area of the first air inlet end to an effective air inlet area of the second air inlet end is defined as A. A ratio of a volume of the first cavity to a volume of the second cavity is defined as B. The exhaust assembly has at least a conventional exhaust state and a self-cleaning exhaust state. When the exhaust assembly is in the conventional exhaust state, the ratio A of the effective air inlet area of the first air inlet end to the effective air inlet area of the second air inlet end is equal to the ratio B of the volume of the first cavity to the volume of the second cavity. When the exhaust assembly is in the self-cleaning exhaust state, the ratio A of the effective air inlet area of the first air inlet end to the effective air inlet area of the second air inlet end is greater than the ratio B of the volume of the first cavity to the volume of the second cavity.

[0020] In some embodiments, the exhaust assembly further includes an exhaust driving member. The exhaust driving member is configured to drive the suction member to extract air from the suction air duct and the cooling air duct. The exhaust driving member is connected to the suction member at the first air inlet end. The ratio A of the effective air inlet area of the first air inlet end to the effective air inlet area of the second air inlet end is equal to 3 / 7.

[0021] The heat exhaust method of the present disclosure includes: driving the suction member to rotate, to extract air from the cooling air duct via the first air inlet end and extract air from the suction air duct via the second air inlet end; leading air extracted from the first air inlet end and the second air inlet end into the heat dissipation channel via the first peripheral side and the second peripheral side, respectively; monitoring a temperature Q1 of the accommodating cavity and a temperature Q2 of the cooking chamber to obtain a temperature difference ΔQ between the temperature Q1 of the accommodating cavity and the temperature Q2 of the cooking chamber; the temperature difference ΔQ between the temperature Q1 of the accommodating cavity and the temperature Q2 of the cooking chamber meets following relationship: ΔQ=|Q1−Q2|; when the temperature difference ΔQ between the temperature Q1 of the accommodating cavity and the temperature Q2 of the cooking chamber is greater than a preset temperature difference, controlling the spacer to move, and changing the ratio of the volume of the first cavity to the volume of the second cavity until the temperature difference ΔQ between the temperature Q1 of the accommodating cavity and the temperature Q2 of the cooking chamber is less than or equal to the preset temperature difference.

[0022] According to the heat extraction method in the present disclosure, both heat dissipation of the main body and heat dissipation of the door plate can be implemented. Both a heat dissipation effect of the main body and a heat dissipation effect of the door plate are ensured. The heat dissipation effect of the main body and the heat dissipation effect of the door plate are balanced, which is determined based on a magnitude relationship between the temperature difference ΔQ between the temperature Q1 of the accommodating cavity and the temperature Q2 of the cooking chamber and a preset temperature difference. A ratio of a power P1 required by the suction member to suck the low-temperature air to a power P2 required by the suction member to suck the high-temperature air indirectly changes by changing a ratio of the volume of the first cavity to the volume of the second cavity, i.e., a ratio of power of the heat dissipation of the main body to power of the heat dissipation of the door plate changes by adjusting a position of the spacer until the temperature difference ΔQ between the temperature Q1 of the accommodating cavity and the temperature Q2 of the cooking chamber is less than or equal to the preset temperature difference, and the heat dissipation effect of the main body and the heat dissipation effect of the door plate are in a relatively balanced state, facilitating using power of the suction member.

[0023] In some embodiments, controlling the spacer to move in the volute and changing the ratio of the volume of the first cavity to the volume of the second cavity further includes: when the temperature Q2 of the cooking chamber is greater than the temperature Q1 of the accommodating cavity, controlling the spacer to move in the volute to reduce the volume ratio of the first cavity to the second cavity; and when the temperature Q2 of the cooking chamber is less than the temperature Q1 of the accommodating cavity, controlling the spacer to move in the volute to increase the ratio of the volume of the first cavity to the volume of the second cavity.

[0024] By such arrangement, the ratio of the volume of the first cavity to the volume of the second cavity changes to adapt a requirement of a ratio of the suction power of the low-temperature air to the suction power of the high-temperature air, so as to reduce the ratio of the volume of first cavity to the volume of the second cavity. Thus, the power of the suction member is mostly used for sucking the high-temperature air, i.e., improving the heat dissipation effect of the door plate, and the ratio of the volume of the first cavity to the volume of the second cavity increases, i.e., the power of the suction member is more used for sucking the low-temperature air to improve the heat dissipation effect of the main body.BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to illustrate the embodiments of the present disclosure more clearly, the drawings used in the embodiments will be described briefly. Apparently, the following described drawings are merely for the embodiments of the present disclosure, and other drawings can be derived by those of ordinary skill in the art without any creative effort.

[0026] FIG. 1 is a first top view of a cooking apparatus in an embodiment of the present disclosure.

[0027] FIG. 2 is a second top view of a cooking apparatus in an embodiment of the present disclosure.

[0028] FIG. 3 is a cross-sectional view of the cooking apparatus in FIG. 1 along A-A line.

[0029] FIG. 4 is a partial enlarged view of the cooking apparatus in FIG. 3.

[0030] FIG. 5 is a cross-sectional view of the cooking apparatus in FIG. 2 along B-B line.

[0031] FIG. 6 is an exploded view of a cooking apparatus in an embodiment of the present disclosure.

[0032] FIG. 7 is a partial schematic diagram of a cooking apparatus in an embodiment of the present disclosure.

[0033] FIG. 8 is a schematic diagram of an exhaust assembly of a cooking apparatus in an embodiment of the present disclosure.

[0034] FIG. 9 is a schematic diagram of an exhaust assembly of a cooking apparatus in an embodiment of the present disclosure.

[0035] FIG. 10 is a partial top view of a cooking apparatus in an embodiment of the present disclosure.

[0036] FIG. 11 is a cross-sectional view of the cooking apparatus in FIG. 10 along C-C line.

[0037] FIG. 12 is a partial enlarged view of a portion S of the cooking apparatus in FIG. 11.

[0038] FIG. 13 is a schematic diagram of a cooking apparatus in an embodiment of the present disclosure.

[0039] Reference signs are as follows: 100 represents a cooking apparatus; 10 represents a main body; 11 represents an accommodating cavity; 111 represent a top wall of the accommodating cavity; 112 represents a side wall of the accommodating cavity; 113 represents a bottom wall of the accommodating cavity; 114 represents a rear housing of the accommodating cavity; 12 represents an air vent; 13 represents an air exhaust vent; 20 represents an exhaust assembly; 21 represents heat dissipation member; 211 represents a volute; 2111 represents a first cavity; 2112 represents a second cavity; 212 represents a spacer; 213 represents a heat exhaust cylinder; 2131 represents a heat dissipation channel; 22 represents a suction member; 221 represents a first wind wheel; 2211 represents a first air inlet end; 2212 represents a first peripheral side; 222 represents a second wind wheel; 2221 represents a second air inlet end; 2222 represents a second peripheral side; 223 represents an air outlet side; 23 represents a suction flat cover; 231 represents a suction air duct; 232 represents a suction slit; 24 represents an exhaust driving member; 30 represents an cooking-chamber assembly; 31 represents a cooking chamber; 32 represents a cooling air duct; 33 represents an accumulation air duct; 34 represents a top wall of the cooking-chamber assembly; 35 represents a side wall of the cooking-chamber assembly; 36 represents a bottom wall of the cooking-chamber assembly; 37 represents a rear cover of the cooking-chamber assembly; 38 represents an inlet end; 40 represents a door plate; 41 represents a heat dissipation gap; 50 represents a control unit; 60 represents a first temperature measuring member; and 70 represents a second temperature measuring member.DETAILED DESCRIPTION

[0040] The following will provide a clear and complete description of the technical solution in the embodiments of the present disclosure, in communication with the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present disclosure, not all of them. Based on the embodiments in the present disclosure, all other embodiments obtained by ordinary skill in the art without creative labor fall within the scope of protection of the present disclosure.

[0041] Unless otherwise defined, all technical and scientific terms used in the article have the same meanings as those commonly understood by those skilled in the art of the present disclosure. The terms used in the specification of the present disclosure are only for the purpose of describing specific embodiments and are not intended to limit the present disclosure. The term “and / or” used in the article includes any and all combinations of one or more related listed items.

[0042] The present disclosure provides a cooking apparatus, and a specific type of the cooking apparatus is not limited. Referring to FIG. 1 and FIG. 3, and FIG. 2, FIG. 5 and FIG. 6, the cooking apparatus may be an oven stove as shown in drawings, and may be an oven or a steam oven in other embodiments. The following description of the cooking apparatus is based on the oven stove, and will not be repeated for other types of cooking apparatus. It should be noted that the cooking apparatus of the present disclosure may have a high-temperature self-cleaning function.

[0043] The cooking apparatus includes a hollow main body 10, a heating assembly (not labeled in drawings) configured to generate hot airflow required for heating food materials, an exhaust assembly 20 configured to remove waste heat after cooking, a cooking-chamber assembly 30 configured to provide a place where food materials are placed to heat and mature, and a door plate 40 configured to open and close the cooking-chamber assembly 30. The exhaust assembly 20 is disposed on the main body 10. The cooking-chamber assembly 30 is disposed inside the main body 10. The door plate 40 is movably connected to the main body 10 to open or close the cooking-chamber assembly 30. A generated hot airflow is led inside the cooking-chamber assembly 30 after the heating assembly being started. The exhaust assembly 20 can not only suck low-temperature air outside the main body 10 to facilitate the main body 10 dissipating heat to cool the main body 10, but also can suck high-temperature air from the cooking-chamber assembly 30 and remove the waste heat in the cooking-chamber assembly 30 to facilitate the door plate 40 dissipating heat to cool the door plate 40. The main body 10 and the door plate 40 are cooled to facilitate the user to wipe and clean without being scalded by the waste heat.

[0044] When the cooking apparatus with high-temperature self-cleaning function is in operation, the heating assembly can generate the high-temperature air to kill bacteria inside the cooking-chamber assembly 30. Compared with the high-temperature air generated by the heating assembly in a conventional cooking function (usually in a range of 100 degrees centigrade to 200 degrees centigrade), the high-temperature air generated by the heating assembly in the high-temperature self-cleaning function has a higher temperature, the higher temperature may reach 430 degrees centigrade.

[0045] For ease of description, the low-temperature air sucked by the exhaust assembly 20 outside the main body 10 and configured to facilitate dissipating the heat of the main body 10 is briefly referred to as low-temperature air, and the high-temperature air sucked by the exhaust assembly 20 from the cooking-chamber assembly 30 is briefly referred to as high-temperature air. The low-temperature air is defined as room-temperature air, i.e. air located outside the main body in a kitchen. The high temperature air refers to the high-temperature air generated by the heating assembly and remaining in the cooking-chamber assembly 30 after cooking or high-temperature self-cleaning. A temperature of the low-temperature air is significantly lower than that of the high-temperature air.

[0046] The main body 10 is in a hollow cuboid shape, and includes a top wall 111 of the accommodating cavity and a bottom wall 113 of the accommodating cavity that are spaced from and opposite to each other along a vertical direction, two side walls 112 of the accommodating cavity that are spaced from and opposite to each other in a horizontal direction, and a rear housing 114 of the accommodating cavity that is connected to the top wall 111 of the accommodating cavity, the bottom wall 113 of the accommodating cavity, and the two side walls 112 of the accommodating cavity. The top wall 111 of the accommodating cavity, the bottom wall 113 of the accommodating cavity, the two side walls 112 of the accommodating cavity, and the rear housing 114 of the accommodating cavity are enclosed to form an accommodating cavity 11. The accommodating cavity 11 is configured to accommodate the cooking-chamber assembly 30. The main body 10 surrounds the cooking-chamber assembly 30 within the accommodating cavity 11 to prevent the user from being scalded due to mistakenly touching the cooking-chamber assembly 30. An opening of the accommodating cavity 11 is away from the rear housing 114 of the accommodating cavity. The main body 10 is further provided with an air vent 12 in communication with both the accommodating cavity 11 and the outside of the main body 10. Referring to FIG. 3 and FIG. 5 to FIG. 6, alternatively, the air vent 12 is disposed at a bottom of the main body 10. The bottom of the main body 10 includes a bottom wall 113 of the accommodating cavity, and further includes a portion of the side wall 112 of the accommodating cavity and the rear housing 114 of the accommodating cavity that are adjacent to the bottom wall 113 of the accommodating cavity.

[0047] The cooking-chamber assembly 30 is a hollow structure and in a cuboid shape. The cooking-chamber assembly 30 includes a top wall 34 and a bottom wall 36 spaced from and opposite to each other in the vertical direction, two side walls 35 spaced from and opposite to each other in a horizontal direction, and a rear cover 37 connected to the top wall 34, the bottom wall 36 and the two side walls 35. The top wall 34 of the cooking-chamber assembly, the bottom wall 36 of the cooking-chamber assembly, the two side walls 35 of the cooking-chamber assembly and the rear cover 37 of the cooking-chamber assembly are enclosed to form a cooking chamber 31. The cooking chamber 31 is configured to place food materials and is defined as a place where the food materials are heated and mature. An interspace in communication with the air vent 12 is provided between an outer wall of the cooking-chamber assembly 30 and an inner wall of the accommodating cavity 11.

[0048] Alternatively, an edge of the opening of the air vent 12 is provided with a flange. The flange protrudes from an inner side of the main body 10. The flange is configured to prevent a backflow of the low-temperature air that is sucked into the accommodating cavity 11.

[0049] Referring to FIG. 3, FIG. 5, FIG. 7 and FIG. 11, the top wall 34 of the cooking-chamber assembly is spaced from and adjacent to the top wall 111 of the accommodating cavity. The bottom wall 36 of the cooking-chamber assembly is spaced from and adjacent to the bottom wall 113 of the accommodating cavity. The two side walls 35 of the cooking-chamber assembly are spaced from and adjacent to the two side walls 112 of the accommodating cavity, respectively. The rear cover 37 of the cooking-chamber assembly is spaced from and adjacent to the rear housing 114 of the accommodating cavity. An end of the cooking-chamber assembly 30 away from the rear housing 114 of the accommodating cavity forms an inlet end 38. The cooking chamber 31 penetrates through the inlet end 38 to form an opening of the cooking chamber for food to enter and leave the cooking chamber 31. The door plate 40 is rotatably connected to the two side walls 112 of the accommodating cavity to open or close the cooking chamber. When the opening of the cooking chamber is closed by the door plate 40, an inner side of the door plate 40 and an inner wall of the cooking-chamber assembly 30 together form an inner wall of the cooking chamber 31. The inner side of the door plate 40 and the rear cover 37 of the cooking-chamber assembly are spaced from and opposite to each other. In other embodiments, the door plate 40 may be rotatably disposed on the side walls 112 of the accommodating cavity or the bottom wall 113 of the accommodating cavity.

[0050] Furthermore, referring to FIGS. 3 to 12, the exhaust assembly 20 is disposed outside the cooking-chamber assembly 30 and on the main body 10. The exhaust assembly 20 includes a heat dissipation member 21, a suction member 22 and an exhaust driving member 24. The heat dissipation member 21 is provided with a heat dissipation channel 2131 in communication with the outside of the main body 10. The suction member 22 is configured to suck the low-temperature air from the outside of the main body 10 to cool the main body 10 and is configured to suck the high-temperature air from the cooking-chamber assembly 30 to remove residual heat in the cooking-chamber assembly 30 and cool the door plate 40. The exhaust driving member 24 is connected to the suction member 22 and configured to provide power required for the suction member 22 to suck the low-temperature air and the high-temperature air. The suction member 22 includes a first air inlet end 2211, a second air inlet end 2221 and an air outlet side 223. The first air inlet end 2211 is configured to lead the low-temperature air to enter the suction member 22. The second air inlet end 2221 is configured to lead the high-temperature air to enter the suction member 22. The air outlet side 223 is in communication with the heat dissipation channel 2131. The low-temperature air and the high-temperature air sucked by the suction member 22 are all led to the heat dissipation channel 2131 via the air outlet side 223 and finally discharged outside the main body 10 by the heat dissipation member 21.

[0051] Referring to FIGS. 3 and 5, a cooling air duct 32 is formed in a gap between the inner wall of the accommodating cavity 11 and the outer wall of the cooking-chamber assembly 30. The cooling air duct 32 is in communication with the air vent 12 and the first air inlet end 2211. Low-temperature air outside the main body 10 is firstly sucked into the accommodating cavity 11 from the air vent 12 when the suction member 22 is in operation, then the low-temperature air flows into the first air inlet end 2211 along the cooling air duct 32, then is guided into the heat exhaust channel 2131 through the air outlet side 223 by the suction member 22 and finally is discharged outside of the main body 10 by the heat dissipation member 21. A suction air duct 231 is formed between the door plate 40 and the second air inlet end 2221. High-temperature air in the cooking chamber 31 is accelerated to flow when the suction member 22 is in operation, then flows through the inner side of the door plate 40 and turns to enter the suction air duct 231, then flows into the second air inlet end 2221 along the suction air duct 231, and finally is guided into the heat exhaust channel 2131 through the air outlet side 223 by the suction member 22 until being discharged outside of the main body 10. The low-temperature air flows along the cooling air duct 32 and absorbs the heat of the main body 10 in a convective heat transfer manner. The high-temperature air is extracted to reduce the waste heat in the cooking chamber 31, accelerating the cooling of the door plate 40. The high-temperature air can cool the door plate 40 in the convective heat transfer manner when the high-temperature air flows through the inner side of the door plate 40.

[0052] In some embodiments, the exhaust assembly 20 is disposed in the accommodating cavity 11 of the main body 10. Referring to FIGS. 3, 5 and 7, the exhaust assembly 20 is disposed between the top wall 34 of the cooking-chamber assembly and the top wall 111 of the accommodating cavity. The top wall 111 of the accommodating cavity is further provided with an air exhaust vent 13 in communication with the outside of the main body 10. The heat dissipation member 21 is connected to the top wall 111 of the accommodating cavity. The heat exhaust channel 2131 extends to the top wall 111 of the accommodating cavity and is in communication with the air exhaust vent 13. The cooking apparatus further includes a cooking fume suction device (not shown) disposed above the main body 10. Both the low-temperature air and the high-temperature air are discharged via the air exhaust vent 13 and then absorbed by a cooking fume suction device. In other embodiments, the cooking apparatus may not include the fume suction device disposed above the main body 10.

[0053] Referring to FIGS. 3 and 5, the heat dissipation member 21, the suction member 22 and the exhaust driving member 24 are all disposed between the top wall 111 of the accommodating cavity and the top wall 34 of the cooking-chamber assembly. The suction member 22 includes a first wind wheel 221 and a second wind wheel 222. The first wind wheel 221 and the second wind wheel 222 may be centrifugal wind wheels. An end of the centrifugal wind wheel and an outer peripheral side of the centrifugal wind wheel are configured to guide air and discharge air. The first air inlet end 2211 and the second air inlet end 2221 are disposed at an end of the first wind wheel 221 and an end of the second wind wheel 222, respectively. The air outlet side 223 includes an outer peripheral side of the first wind wheel 221 and an outer peripheral side of the second wind wheel 222. Both the outer peripheral side of the first wind wheel 221 and the outer peripheral side of the second wind wheel 222 are in communication with the heat dissipation channel 2131. The exhaust driving member 24 is connected to the first wind wheel 221 and the second wind wheel 222, and can drive the first wind wheel 221 and the second wind wheel 222 to rotate simultaneously.

[0054] By such arrangement, the first wind wheel 221 is configured to suck the low-temperature air outside the main body 10 and which runs through the cooling air duct 32. The second wind wheel 222 is configured to suck residual high-temperature air inside of the cooking chamber 31 and flowing through the suction air duct 231. The low-temperature air and the high-temperature air enter the suction member 22 from different air inlet ends and leave the suction member 22 from the air outlet sides 223 respectively, so as to ensure that both an airflow of the low-temperature air and an airflow of the high-temperature air can be guided into the heat dissipation channel 2131 with sufficient kinetic energy, resulting in that a process of dissipating hot air inside the cooking apparatus is smoother.

[0055] Alternatively, referring to FIGS. 4, 8 to 9, and 11 to 12, the first wind wheel 221 has substantially the same structure as the second wind wheel 222. Both the first wind wheel 221 and the second wind wheel 222 can be conventional centrifugal wind wheels of a related centrifugal fan. An interior of the centrifugal wind wheel is in communication with an outer peripheral side of the centrifugal wind wheel via a fan blade gap located on a peripheral side of the centrifugal wind wheel. An end of the centrifugal wind wheel can be an air inlet end in communication with the interior of the centrifugal wind wheel. The first wind wheel 221 and the second wind wheel 222 are sequentially arranged in the vertical direction and coaxially fixedly connected to each other. The first air inlet end 2211 is formed at an end of the first wind wheel 221 away from the second wind wheel 222. The second air inlet end 2221 is formed at an end of the second wind wheel 222 away from the first wind wheel 221, i.e., an end of the suction member 22 adjacent to the top wall 111 of the accommodating cavity is defined as the first air inlet end 2211, and an end of the suction member 22 adjacent to the top wall 34 of the cooking-chamber assembly is defined as the second air inlet end 2221. The suction air duct 231 is disposed on a side of the top wall 34 of the cooking-chamber assembly away from the cooking chamber 31 and adjacent to the top wall 111 of the accommodating cavity. The suction air duct 231 extends along the top wall 34 of the cooking-chamber assembly toward the door plate 40 and the second air inlet end 2221.

[0056] By such arrangement, the first air inlet end 2211 and the second air inlet end 2221 are two opposite ends along an axis of the suction member 22. The low-temperature air is sucked into the first wind wheel 221 via the first air inlet end 2211, and then is guided into the heat dissipation channel 2131 via the air outlet side. The high-temperature air is sucked into the second wind wheel 222 via the second air inlet end 2221, and then is guided into the heat dissipation channel 2131 via the air outlet side. An airflow trajectory of the low-temperature air may not cross or merge with an airflow trajectory of the high-temperature air entering the suction member 22, so that two airflows do not interfere with each other, which can avoid a turbulence of the two airflows due to mutual interference, and prevent from impacting the suction member 22 and noise. Therefore, the suction member 22 can be in operation in a smooth and low noise manner.

[0057] Furthermore, referring to FIGS. 4 and 6 to 12, the exhaust assembly 20 further includes a suction cover 23 disposed on a side of the top wall 34 of the cooking-chamber assembly adjacent to the top wall 111 of the accommodating cavity. The interior of the suction cover 23 is hollow and a suction air duct 231 is formed. The suction member 22 is rotatable relative to the suction cover 23. The heat dissipation member 21 is fixed on the suction cover 23. The suction cover 23 is provided with an opening adapted to the second air inlet end 2221, such that the suction air duct 231 is in communication with the second air inlet end 2221. The suction air duct 231 penetrates through an end of the suction cover 23 adjacent to the door plate 40 to form a suction slit 232. The suction slit 232 extends along an edge of the opening of the cooking chamber. The suction slit 232 may extend along an edge of the top wall 34 of the cooking-chamber assembly adjacent to the door plate 40.

[0058] By such arrangement, when the suction member 22 is in operation, the high-temperature air remaining in the cooking chamber 31 is accelerated to flow towards the inner side of the door plate 40, and then floats upward along the inner side of the door plate 40 to be sucked into the suction air duct 231 through the suction slit 232, and the high-temperature air is in full contact with the door plate 40 when flowing through the inner side of the door plate 40, which increases a convective heat transfer area between the high-temperature air and the inner side of the door plate 40, i.e., an area of the inner side of the door plate 40 in contact with the high-temperature air is greater, the heat dissipation effect of the door plate 40 is further improved, and the high-temperature air in the cooking chamber 31 can be sucked more quickly.

[0059] Furthermore, referring to FIG. 5, when the door plate 40 closes the opening of the cooking chamber and closes the cooking chamber 31 with the inner side of the door plate 40 and the inner wall of the cooking-chamber assembly 30 together, a heat dissipation gap 41 is formed between the inner side of the door plate 40 and the inlet end 38. The heat exhaust gap 41 is in communication with both the suction slit 232 of the suction air duct 231 and the cooking chamber 31. By such arrangement, residual high-temperature air floating along the inner side of the door plate 40 leaves the cooking chamber 31 through the heat dissipation gap 41, and then changes a flow direction to flow along the top wall 34 of the cooking-chamber assembly in the suction air duct 231. The suction member 22 can effectively suck the high-temperature air remaining in the cooking chamber 31, and can prevent the high-temperature air from overflowing in a direction away from the opening end and the door plate 40 to result in the user to be burned.

[0060] Furthermore, referring to FIGS. 3 and 5, the first wind wheel 221 is one of two wind wheels, which are coaxially connected, forming the suction member 22 that is adjacent to the top wall 111 of the accommodating cavity. The first air inlet end 2211 is opposite to and spaced from a side of the top wall 111 of the accommodating cavity towards the top wall 34 of the cooking-chamber assembly, so that an accumulation air duct 33 in communication with the cooling air duct 32 is formed between the first air inlet end 2211 and the top wall 111 of the accommodating cavity. One end of the cooling air duct 32 adjacent to the ground is in communication with the air vent 12, and the other end of the cooling air duct 32 is in communication with the accumulation air duct 33. Referring to FIG. 3, a cooling air duct 32 is formed between the side wall 112 of the accommodating cavity and the side wall 35 of the cooking-chamber assembly. After the low-temperature air outside the main body 10 entering the accommodating cavity 11 via the vent 12. The low-temperature air first floats vertically in the cooling air duct 32 along a side wall 112 of at least one of the accommodating cavity and the rear housing 114 of the cooking chamber, then turns and flows horizontally in the accumulation air duct 33 along the top wall 111 of the accommodating cavity, and then is sucked into the first air inlet end 2211. The first air inlet end 2211 is in communication with the accumulation air duct 33. The low-temperature air can be quickly sucked into the first air inlet end 2211 after reaching the accumulation air duct 33. A flow path of the low-temperature air is illustrated by broken line arrows F in FIG. 3.

[0061] By such arrangement, the low-temperature air flows along the cooling air duct 32 while continuously absorbing the heat of the main body 10, i.e., the temperature of the low-temperature air increase and density of the low-temperature air decrease during flow, so that the low-temperature air can spontaneously float upwards along the accumulation air duct 33, which can reduce energy consumption required by the suction member 22 to suck the low-temperature air into the first air inlet end 2211.

[0062] Alternatively, the air vent 12 is disposed at the bottom of the main body 10. The bottom of the main body 10 includes a bottom wall 113 of the accommodating cavity, and further includes a portion of the side wall 112 of the accommodating cavity adjacent to the bottom wall 113 of the accommodating cavity and a portion of the rear housing 114 of the accommodating cavity adjacent to the bottom wall 113 of the accommodating cavity. The cooling air duct 32 extends along the vertical direction and runs through the bottom of the cooking-chamber assembly 30, in which the bottom of the cooking-chamber assembly 30 includes the bottom wall 36 of the cooking-chamber assembly, and further includes a portion of the side wall 35 of the cooking-chamber assembly adjacent to the bottom wall 36 of the cooking-chamber assembly and a portion of the rear cover 37 of the cooking-chamber assembly adjacent to the bottom wall 36 of the cooking-chamber assembly. The greater a vertical distance between the air vent 12 and the top wall 111 of the accommodating cavity, the greater a length of the cooling air duct 32 in the vertical direction, the longer the flow path of the low-temperature air, the more the low-temperature air absorbing the heat of the main body 10, and the better a heat-rejection and cooling effect on the main body 10.

[0063] Furthermore, referring to FIGS. 4 to 5, 7 and 10, the heat dissipation member 21 includes a spacer 212, a volute 211 and a heat dissipation cylinder 213. At least part of the spacer 212 is disposed in the volute 211 and spaced an inner cavity of the volute 211 into a first cavity 2111 and a second cavity 2112. The volute 211 is fixedly disposed on the suction cover 23 and configured to accommodate the suction member 22 formed by the first wind wheel 221 and the second wind wheel 222. The heat dissipation cylinder 213 is connected to an air outlet portion of the volute 211 and the top wall 111 of the accommodating cavity. The heat dissipation channel 2131 is formed in the heat dissipation cylinder 213. One end of the heat dissipation channel 2131 is in communication with the first cavity 2111 and the second cavity 2112, and the other end of the heat dissipation channel 2131 is in communication with the air exhaust vent 13 to be in communication with the outside of the main body 10. The first wind wheel 221 and the second wind wheel 222 are disposed in the first cavity 2111 and the second cavity 2112, respectively. The air outlet side 223 is divided to a first peripheral side 2212 located in the first cavity 2111 and a second peripheral side 2222 located in the second cavity 2112 via the spacer 212.

[0064] Alternatively, referring to FIGS. 8 to 9 and FIGS. 11 to 12, the spacer 212 is a flat plate member perpendicular to an axis of the first wind wheel 221 and an axis of the second wind wheel 222. A plane where the spacer 212 is located cuts off to form the air outlet side 223. The first peripheral side 2212 and the second peripheral side 2222 are disposed on two sides of the plane where the spacer 212 is located, respectively. One side of the volute 211 towards the top wall 111 of the accommodating cavity is provided with a first opening to be in communication with the first cavity 2111 and the accumulation air duct 33. One side of the volute 211 towards the top wall 34 of the cooking-chamber assembly is provided with a second opening to be in communication with the second cavity 2112 and the suction air duct 231. The low-temperature air in the accumulation air duct 33 enters the first air inlet end 2211 via the first opening, then passes through the first cavity 2111 and exits the first wind wheel 221 from the first peripheral side 2212. The high-temperature air in the suction air duct 231 enters the second air inlet end 2221 via the second opening, then passes through the second cavity 2112 and exits the second wind wheel 222 from the second peripheral side 2222. The low-temperature air exiting the first wind wheel 221 and the high-temperature air exiting the second wind wheel 222 converge in the heat dissipation cylinder 213 and are finally discharged together along the heat dissipation channel 2131.

[0065] By such arrangement, the spacer 212 can prevent the low-temperature air and the high-temperature air from entering the suction member 22, so that the first wind wheel 221 and the second wind wheel 222 rotate at the same time and suck the low-temperature air and the high-temperature air, respectively, thereby avoiding mutual disturbance of the low-temperature air and the high-temperature air in the suction member 22, ensuring that the low-temperature air and the high-temperature air flow out of the suction member 22 from the first peripheral side 2212 and the second peripheral side 2222 respectively with sufficient kinetic energy, and further ensuring that the low-temperature air and the high-temperature air still have sufficient flow velocity after entering the heat dissipation channel 2131 to be smoothly discharged outside the main body 10.

[0066] Alternatively, a side of the volute 211 towards the top wall 111 of the accommodating cavity further includes a flange. The flange is disposed at an edge of the opening of the first opening and extends into the volute 211 in a direction away from the top wall 111 of the accommodating cavity. The flange can prevent the low-temperature air entering the first air inlet end 2211 from flowing backwards from the accumulation air duct 33.

[0067] Furthermore, referring to FIGS. 4, 7 to 9, and FIGS. 11 to 12, the exhaust driving member 24 may be an exhaust driving motor connected to the first wind wheel 221 and the second wind wheel 222 to rotate coaxially. The exhaust driving member 24 is connected to the suction member 22 at the first air inlet end 2211, i.e., the exhaust driving member 24 is disposed at an end of the first wind wheel 221 adjacent to the top wall 111 of the accommodating cavity and away from the second wind wheel 222, so that the exhaust driving member 24 inevitably shields the first air inlet end 2211 to a certain degree. A ratio of the effective air inlet area of the first air inlet end 2211 to the effective air inlet area of the second air inlet end 2221 is defined as A, and since the second air inlet end 2221 is not shielded, a total area of the second air inlet end 2221 is the same as an effective air inlet area of the second air inlet end 2221. Alternatively, the ratio A of the effective air inlet area of the first air inlet end 2211 to the effective air inlet area of the second air inlet end 2221 is equal to 3 / 7.

[0068] The exhaust driving member 24 is disposed at an end of the wind wheel to drive the wind wheel, which is a general solution for driving the centrifugal wind wheel. Therefore, the exhaust driving member 24 inevitably shields the end of the wind wheel. In the present embodiment, the exhaust driving member 24 is disposed at the first air inlet end 2211 to maximize a heat-rejection and cooling effect of the cooking apparatus. Since more heat is accumulated inside the cooking chamber 31, the heat dissipation and cooling requirement of the door plate 40 is greater than that of the main body 10. When the cooking apparatus has a high-temperature self-cleaning function, it is more important and urgent to perform heat the rejection and the cooling on the door plate 40. The exhaust driving member 24 is disposed at the first air inlet end 2211 instead of the second air inlet end 2221, such that priority of the second wind wheel 222 sucking the high-temperature air from the cooking chamber 31 is higher than that of the first wind wheel 221 sucking the low-temperature air from the cooling air duct 32. The exhaust driving member 24 will not interfere with the high-temperature air entering the second air inlet end 2221.

[0069] Alternatively, the cooking apparatus further includes a control unit 50, a first temperature measuring member 60 and a second temperature measuring member 70. The spacer 212 is connected to the control unit 50. The first temperature measuring member 60 and the second temperature measuring member 70 are configured to monitor a temperature of the accommodating cavity 11 and a temperature of the cooking chamber 31, respectively. The temperature of the accommodating cavity 11 and the temperature of the cooking chamber 31 are defined as Q1 and Q2, respectively. The control unit 50 can control the spacer 212 to move relative to the volute 211 according to a relationship between the temperature Q1 of the accommodating cavity and the temperature Q2 of the cooking chamber 31, so as to change a ratio of a volume of the first cavity 2111 to a volume of the second cavity 2112. The air outlet area of the first peripheral side 2212 and the air outlet area of the second peripheral side 2222 change as movement of the spacer 212. A ratio of the volume of the first cavity 2111 to the volume of the second cavity 2112 is defined as B. A ratio of the air outlet area of the first peripheral side 2212 to the air outlet area of the second peripheral side 2222 is defined as C. The ratio B of the volume of the first cavity 2111 to the volume of the second cavity 2112 is proportional to the ratio C of the air outlet area of the first peripheral side 2212 to the air outlet area of the second peripheral side 2222.

[0070] Alternatively, the first temperature measuring member 60 and the second temperature measuring member 70 may be disposed in the first cavity 2111 and the second cavity 2112, respectively. Alternatively, the first temperature measuring member 60 and the second temperature measuring member 70 may be disposed at an intersection of the heat removal channel 2131 and the first cavity 2111 and an intersection of the heat removal channel 2131 and the second cavity 2112, respectively. By such arrangement, the first temperature measuring member 60 measures the temperature of the low-temperature air, so as to take the temperature of the low-temperature air as the temperature of the accommodating cavity. The second temperature measuring member 70 measures a temperature of the high-temperature air, so as to take the temperature of the high-temperature air as the temperature of the cooking chamber. It is not required to directly disposed the first temperature measuring member 60 and the second temperature measuring member 70 in the accommodating cavity 11 and the cooking chamber 31, respectively, resulting in preventing the first temperature measuring member 60 and the second temperature measuring member 70 from being heated for a long time to shorten a service life of the first temperature measuring member 60 and a service life of the second temperature measuring member 70.

[0071] In an embodiment, the exhaust assembly 20 includes at least a conventional exhaust state and a self-cleaning exhaust state. The conventional exhaust state refers to a working state in which the exhaust assembly 20 sucks the low-temperature air and the high-temperature air after the cooking apparatus cooking food, so as to facilitate heat dissipation of the main body 10 and cooking-chamber assembly 30. The self-cleaning exhaust state refers to a working state in which the exhaust assembly 20 sucks the low-temperature air and the high-temperature air after the cooking apparatus completing high-temperature self-cleaning to facilitate dissipating the heat of the main body 10 and the heat of the cooking-chamber assembly 30. When the temperature in the cooking chamber 31 is in a range of 100 degrees centigrade to 200 degrees centigrade during food cooking, and when the cooking apparatus is in operation in the high-temperature self-cleaning function, more hot air is generated in the cooking chamber 31, such that the cooking chamber 31 can reach to 430 degrees centigrade during the high-temperature self-cleaning. When the exhaust assembly 20 is in the conventional exhaust state, the spacer 212 moves to make the ratio A of the effective air inlet area of the first air inlet end 2211 to the effective air inlet area of the second air inlet end 2221 is equal to the ratio B of the volume of the first cavity 2111 under the control of the control unit 50, and when the exhaust assembly 20 is in the self-cleaning exhaust state, the spacer 212 moves to enable the ratio A of the effective air inlet area of the first air inlet end 2211 to the effective air inlet area of the second air inlet end 2221 is greater than the ratio B of the volume of the first cavity 2111 to the volume of the second cavity 2112 under the control of the control unit 50.

[0072] By such arrangement, the spacer 212 moves in the volute 211 and changes a ratio of the volume of the first cavity 2111 to the volume of the second cavity 2112, which may better meet requirements of heat dissipation and cooling of the cooking apparatus in various use states. After the cooking being completed, the temperature of the accommodating cavity is substantially the same as that of the cooking chamber. The ratio A of the effective air inlet area of the first air inlet end 2211 to the effective air inlet area of the second air inlet end 2221 is equal to the ratio B of the volume of the first cavity 2111 to the volume of the second cavity 2112 via the spacer 212, such that the low-temperature air and the high-temperature air can be sucked into the suction member 22 at an approximate rate, and then the low-temperature air and the high-temperature air are guided into the heat dissipation channel 2131 from the first peripheral side 2212 and the second peripheral side 2222, respectively, at an approximate rate and smoothly converge in the heat removal channel 2131, and finally the cooking apparatus is cooled in a shortest time, and the heat dissipation effect of the main body is balanced with the heat dissipation effect of the cooking-chamber assembly. After the high-temperature self-cleaning being completed, the temperature of the cooking chamber is significantly higher than that of the accommodating cavity, and the cooking-chamber assembly has a higher heat-dissipation priority than the main body. The ratio A of the effective air inlet area of the first air inlet end 2211 to the effective air inlet area of the second air inlet end 2221 is greater than the ratio B of the volume of the first cavity 2111 to the volume of the second cavity 2112 via the spacer 212, in which the ratio A of the effective air inlet area of the first air inlet end 2211 to the effective air inlet area of the second air inlet end 2221 is a constant value, the ratio A of the effective air inlet area of the first air inlet end 2211 to the effective air inlet area of the second air inlet end 2221 is greater than the ratio B of the volume of the first cavity 2111 to the volume of the second cavity 2112, which means that the ratio B of the volume of the first cavity 2111 to the volume of the second cavity 2112 is reduced, i.e., the volume of the second cavity 2112 increases and the volume of the first cavity 2111 are reduced, and an amount of the high-temperature air sucked by the suction member 22 increases, so that the power of the suction member 22 can be more used to suck the high-temperature air, thereby improving priority of heat dissipation and cooling for the door plate 40 and the cooking chamber 31 and facilitating cooling the cooking-chamber assembly 30 faster, and finally the temperature of the accommodating cavity and the cooking chamber temperature relatively is balanced faster.

[0073] Alternatively, the spacer 212 includes a first spacing plate and a second spacing plate. The spacer 212 in FIGS. 8 to 9 is defined as the first spacing plate. The first spacing plate is disposed on the outer peripheral side of the first wind wheel 221 and the outer peripheral side of the second wind wheel 222, in which the first wind wheel 221 is coaxially connected to the second wind wheel 222. A region of the inner cavity of the volute 211 located outside of the suction member 22 is spaced by the first spacing plate. The second spacing plate is disposed inside the suction member 22 and divides the interior of the suction member 22 into two parts. The second spacing plate is disposed in a hollow columnar region formed by a hollow region of the first wind wheel 221 and a hollow region of the second wind wheel 222 in communication with each other, and divides the hollow columnar region into two parts. The first spacing plate and the second spacing plate are at the same height position along an axis of the suction member 22 and are fixed relative to each other. The control unit 50 can synchronously drive the first spacing plate and the second spacing plate to move along an axis of the first wind wheel 221 and an axis of the second wind wheel 222. The first spacing plate can prevent the low-temperature air and the high-temperature air respectively leaving the first wind wheel 221 and the second wind wheel 222 from interfering with each other in the volute 211 until the low-temperature air and the high-temperature air enter the heat dissipation channel 2131 from two sides of the first spacing plate, respectively, and then converge in the heat dissipation channel 2131. The second spacing plate can prevent the low-temperature air and the high-temperature air entering the suction member 22 from interfering with each other.

[0074] In the present disclosure, a heat exhaust method based on the cooking apparatus is further provided. The cooking apparatus implementing the method further includes a control unit 50, a first temperature measuring member 60 and a second temperature measuring member 70. The method includes the following step S10 to step S30:

[0075] S10, driving the suction member 22 to rotate, to extract air from the cooling air duct 32 via the first air inlet end 2211 and extract air from the suction air duct 231 via the second air inlet end 2221;

[0076] S20, leading air extracted from the first air inlet end 2211 and the second air inlet end 2221 into the heat dissipation channel via the first peripheral side 2212 and the second peripheral side 2222, respectively;

[0077] S30, monitoring a temperature Q1 of the accommodating cavity 11 and a temperature Q2 of the cooking chamber 31 to obtain a temperature difference ΔQ between the temperature Q1 of the accommodating cavity 11 and the temperature Q2 of the cooking chamber 31, in which the temperature difference ΔQ between the temperature Q1 of the accommodating cavity 11 and the temperature Q2 of the cooking chamber 31 meets following relationship: ΔQ=|Q1−Q2|,

[0078] wherein the temperature difference ΔQ between the temperature Q1 of the accommodating cavity 11 and the temperature Q2 of the cooking chamber 31 is an absolute value of a difference between the temperature Q1 of the accommodating cavity 11 and the cooking chamber temperature Q2 of the cooking chamber 31. The preset temperature difference value may be manually determined; when the temperature difference ΔQ between the temperature Q1 of the accommodating cavity 11 and the temperature Q2 of the cooking chamber 31 is greater than the preset temperature difference, controlling the spacer to move and changing the ratio of the volume of the first cavity to the volume of the second cavity until the temperature difference ΔQ between the temperature Q1 of the accommodating cavity 11 and the temperature Q2 of the cooking chamber 31 is less than or equal to the preset temperature difference.

[0079] Since the cooking chamber 31 is defined as a place where the food material is heated and mature, the high-temperature air generated by both the heating assembly and the cooking apparatus in a process of high-temperature self-cleaning are located in the cooking chamber 31. In most cases, the temperature Q1 of the accommodating cavity 11 is less than the cooking chamber temperature Q2 of the cooking chamber 31, and only in few cases, the temperature Q1 of the accommodating cavity 11 is greater than the temperature Q2 of the cooking chamber 31.

[0080] The heat exhaust method in the present disclosure can simultaneously implement the heat dissipation on the main body 10 and the door plate 40. The heat dissipation effects of both the main body 10 and the door plate 40 can be ensured. Whether the heat dissipation effect of the main body 10 and the heat dissipation effect of the door plate 40 are balanced is determined based on a relationship between the temperature difference ΔQ between the temperature Q1 of the accommodating cavity 11 and the temperature Q2 of the cooking chamber 31 and a preset temperature difference. When the temperature difference ΔQ between the temperature Q1 of the accommodating cavity 11 and the temperature Q2 of the cooking chamber 31 is greater than the preset temperature difference, it may be considered that the heat dissipation effect of the main body 10 and the heat dissipation effect of the door plate 40 are unbalanced. A ratio of a power P1 required by the suction member 22 to suck the low-temperature air to a power P2 required by the suction member 22 to suck the high-temperature air is indirectly changed by changing the ratio of the volume of the first cavity 2111 to the volume of the second cavity 2112, i.e., the ratio of the power of the heat dissipation of the main body 10 to the power of the heat dissipation of the door plate 40 is changed by adjusting a position of the spacer 212 until the temperature difference ΔQ between the temperature Q1 of the accommodating cavity and the temperature Q2 of the cooking chamber is less than or equal to the preset temperature difference, and the heat dissipation effect of the main body 10 and the heat dissipation effect of the door plate 40 are in a receivable relative balanced state, so that power of the suction member 22 can be effectively used to reduce power waste.

[0081] Step S30 further includes the following step S31 to step S32:

[0082] S31, when the temperature Q2 of the cooking chamber 31 is greater than the temperature Q1 of the accommodating cavity 11, controlling the spacer 212 to move in the volute 211 to reduce the ratio of the volume first cavity to the volume second cavity; and

[0083] S32, when the temperature Q2 of the cooking chamber 31 is less than the temperature Q1 of the accommodating cavity 11, controlling the spacer 212 to move in the volute 211 to increase the ratio of the volume of the first cavity to the volume of the second cavity.

[0084] When the temperature Q2 of the cooking chamber 31 is greater than the temperature Q1 of the accommodating cavity 31, it indicates that the heat dissipation effect of the cooking chamber 31 is insufficient, and a speed of the suction member 22 sucking the high-temperature air from the cooking chamber 31 is low. Therefore, the ratio of the volume of the second cavity 2112 to the volume of the inner cavity of the volute 211 increases by reducing the ratio of the volume of the first cavity 2111 to the volume of the second cavity 2112, thereby increasing a suction amount and a suction speed of the suction member 22 sucking the high-temperature air from the cooking chamber 31 to improve the heat dissipation effect of the cooking chamber 31 and the heat dissipation effect of the door plate 40;

[0085] When the temperature Q2 of the cooking chamber 31 is less than the temperature Q1 of the accommodating cavity 11, it indicates that the heat dissipation of the accommodating cavity is insufficient, and a speed of the suction member 22 sucking low-temperature air from the cooling air duct is low. Therefore, the ratio of the volume of the first cavity 2112 to the volume of the inner cavity of the volute 211 increases by increasing the ratio of the volume of the first cavity 2111 to the volume of the second cavity 2112, thereby increasing a suction amount and a suction speed of the suction member 22 sucking the low-temperature air from the cooking chamber 31 to improve the heat dissipation effect of the accommodating cavity 11 and the heat dissipation effect of the main body 10.

[0086] By such arrangement, the ratio of the volume of the first cavity 2111 to the volume of the second cavity 2112 is changed to adapt to the ratio of the power P1 required by the suction member 22 to suck the low-temperature air to the power P2 required by the suction member 22 to suck the high-temperature air. The ratio of the volume of the first cavity 2111 to the volume of the second cavity 2112 is reduced to enable the power of the suction member 22 to be mostly used for suctioning the high-temperature air, resulting in improving the heat dissipation effect of the cooking chamber 31 and the heat dissipation effect of the door plate 40. Furthermore, the ratio of the volume of the first cavity 2111 to the volume the second cavity 2112 can increase, so that the power of the suction member 22 can be mostly used for suctioning the low-temperature air to improve the heat dissipation effect of the main body 10.

[0087] The various technical features of the above embodiments can be combined in any way. In order to make the description concise, not all possible combinations of the various technical features in the above embodiments have been described. However, as long as there is no contradiction in the combination of these technical features, they should be considered within the scope of the specification. The above embodiments only express several embodiments of the present disclosure, and their descriptions are more specific and detailed, but should not be understood as limiting the scope of the disclosure. It should be noted that a person of ordinary skill in the art may further make several variations and improvements without departing from the concept of the present disclosure, which all fall within the protection scope of the present disclosure.

Examples

Embodiment Construction

[0040]The following will provide a clear and complete description of the technical solution in the embodiments of the present disclosure, in communication with the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present disclosure, not all of them. Based on the embodiments in the present disclosure, all other embodiments obtained by ordinary skill in the art without creative labor fall within the scope of protection of the present disclosure.

[0041]Unless otherwise defined, all technical and scientific terms used in the article have the same meanings as those commonly understood by those skilled in the art of the present disclosure. The terms used in the specification of the present disclosure are only for the purpose of describing specific embodiments and are not intended to limit the present disclosure. The term “and / or” used in the article includes any and all combinations of one or more related listed items.

[0042]The present d...

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application is a continuation of international patent application No. PCT / CN 2025 / 078410, filed on Feb. 21, 2025, which itself claims priority to Chinese patent application No. 202510004945.9, filed on Jan. 2, 2025. The contents of the above identified applications are hereby incorporated herein in their entireties by reference.TECHNICAL FIELD

[0002] The present disclosure relates to a technical field of household appliances technology, and in particular, to a cooking apparatus and a heat exhaust method.BACKGROUND

[0003] Cooking appliances such as steam ovens and conventional ovens retain residual heat after use, posing a risk of user scalding. Although known appliances are equipped with an exhaust assembly for removing waste heat, the removal is uneven: the main body cools effectively, whereas a door plate remains excessively hot. This disparity is especially pronounced in appliances offering a high-temperature self-cleaning mode, where a cooking chamber must be maintained well above the normal boiling point for an extended period. During this mode, the door plate accumulates extreme heat, and the existing exhaust assembly cannot adequately dissipate it, so a phenomenon that the main body is over-cooled while the door plate remains dangerously hot may occur.SUMMARY

[0004] Based on this, the present disclosure provides a cooking apparatus and a heat extraction method that simultaneously cools a main body and a door plate thereof to achieve uniform and effective heat dissipation.

[0005] The present disclosure provides a cooking apparatus, including the main body, an exhaust assembly, a cooking-chamber assembly and the door plate. The main body includes an accommodating cavity and an air vent. The air vent is in communication with both the accommodating cavity and the outside of the main body. The exhaust assembly includes a heat dissipation member and a suction member. The suction member is disposed on the heat dissipation member. The heat dissipation member includes a heat dissipation channel. The suction member includes a first air inlet end, a second air inlet end, and an air outlet side. The air outlet side is in communication with the heat dissipation channel. The cooking-chamber assembly is received in the accommodating cavity and has a cooking chamber. A cooling air duct is formed between an inner wall of the accommodating cavity. An outer wall of the cooking-chamber assembly is in communication with the first air inlet end. The door plate is connected to the main body and configured to open and close the cooking chamber. A suction air duct is formed between the door plate and the second air inlet end.

[0006] Compared to prior art, the cooking apparatus of the present disclosure has following advantages:

[0007] 1) the cooking apparatus has heat dissipation functions of the main body and the door plate that simultaneously cool the main body and the door plate. When the suction member is in operation, low-temperature air outside the main body enters the accommodating cavity from the air vent, then flows to the first air inlet end along the cooling air duct and absorbs heat inside the main body and heat of an outer wall of the cooking-chamber assembly, finally is guided into the heat dissipation channel from the air outlet side and discharged outside the main body to realize the heat dissipation of the main body. High-temperature air in the cooking chamber flows through the door plate under a suction action of the suction member, and then is sucked into the suction air duct to flow to the second air inlet end, and finally is guided into the heat dissipation channel from the air outlet side and discharged outside the main body to realize the heat dissipation of the door plate; and

[0008] 2) both a cooling effect of the main body and a cooling effect of the door plate can be ensured when the heat dissipation of both the main body and the door plate are performed simultaneously, and the low-temperature air and the high-temperature air are sucked into the suction member from the first air inlet end and the second air inlet end, respectively. Thus, the low-temperature air and the high-temperature air are prevented from being sucked into the suction member from the same air inlet position, a defect that the low-temperature air is interfered with the high-temperature air when the suction member simultaneously sucks the low-temperature air and the high-temperature air can be overcome, facilitating reducing required power consumption of the suction member when the suction member is in operation. Furthermore, it can prevent one of the low-temperature air and the high-temperature air from hindering and inhibiting that the suction member sucks the other of the low-temperature air and the high-temperature air, thereby avoiding a case where one of the main body and the door plate has a significant cooling effect and dominates, and the other of the main body and the door plate has an insufficient cooling effect.

[0009] In some embodiments, the suction member is disposed between a top wall of the cooking-chamber assembly and a top wall of the accommodating cavity. The second air inlet end is defined as an end of the suction member adjacent to the top wall of the cooking-chamber assembly. The suction air duct is disposed on a side of the top wall of the cooking-chamber assembly away from the cooking chamber and extends toward the door plate along the top wall of the cooking-chamber assembly.

[0010] In some embodiments, the cooking-chamber assembly includes an inlet end. The inlet end of the cooking-chamber is provided with an opening of the cooking chamber. A heat dissipation gap is formed between the door plate and the inlet end of the cooking-chamber assembly. The heat dissipation gap is in communication with both the suction air duct and the cooking chamber.

[0011] In some embodiments, the exhaust assembly further includes a suction cover disposed on the top wall of the cooking-chamber assembly and connected to the heat dissipation member. The suction air duct is disposed in the suction cover. The suction air duct penetrates through an end of the suction cover adjacent to the door plate. A suction slit extending along an edge of an opening of the cooking chamber is formed.

[0012] In some embodiments, the cooling air duct is formed between a side wall of the accommodating cavity and a side wall of the cooking-chamber assembly. The suction member is disposed between the top wall of the cooking-chamber assembly and the top wall of the accommodating cavity. The first air inlet end is spaced from the top wall of the accommodating cavity and an accumulation air duct is formed. The accumulation air duct is in communication with the cooling air duct.

[0013] In some embodiments, the air vent is disposed at a bottom of the main body. The cooling air duct extends vertically and runs along a bottom of the cooking-chamber assembly. The accumulation air duct and the air vent are in communication with two ends of the cooling air duct, respectively.

[0014] In some embodiments, the heat dissipation member includes a spacer and a volute accommodating the suction member. An inner cavity of the volute is in communication with the heat dissipation channel and spaced into a first cavity and a second cavity by the spacer. The air outlet side includes a first peripheral side disposed in the first cavity and a second peripheral side disposed in the second cavity. The first peripheral side and the second peripheral side are configured to lead an airflow from the first air inlet end and the second air inlet end into the heat dissipation channel, respectively.

[0015] In some embodiments, the suction member includes a first wind wheel and a second wind wheel that are coaxially connected. The first peripheral side and the second peripheral side are formed by an outer peripheral side of the first wind wheel and an outer peripheral side of the second wind wheel, respectively. The first air inlet end and the second air inlet end are defined as an air inlet end of the first wind wheel and an air inlet end of the second wind wheel, respectively.

[0016] In some embodiments, the suction member is disposed between the top wall of the cooking-chamber assembly and the top wall of the accommodating cavity. The first air inlet end is defined as an end of the first wind wheel away from the second wind wheel and adjacent to the top wall of the accommodating cavity. The second air inlet end is defined as an end of the second wind wheel away from the first wind wheel and adjacent to the top wall of the cooking-chamber assembly.

[0017] In some embodiments, the spacer is movably disposed within the volute under control. A ratio of a volume of the first cavity to a volume of the second cavity and a ratio of an air outlet area of the first peripheral side to an air outlet area of the second peripheral side change as movement of the spacer under control.

[0018] In some embodiments, the cooking apparatus further includes a control unit, a first temperature measuring member and a second temperature measuring member. The first temperature measuring member and the second temperature measuring member are configured to measure a temperature of the accommodating cavity and a temperature of the cooking chamber, respectively. The control unit is configured to control the spacer to move according to the temperature of the accommodating cavity and the temperature of the cooking chamber.

[0019] In some embodiments, a ratio of an effective air inlet area of the first air inlet end to an effective air inlet area of the second air inlet end is defined as A. A ratio of a volume of the first cavity to a volume of the second cavity is defined as B. The exhaust assembly has at least a conventional exhaust state and a self-cleaning exhaust state. When the exhaust assembly is in the conventional exhaust state, the ratio A of the effective air inlet area of the first air inlet end to the effective air inlet area of the second air inlet end is equal to the ratio B of the volume of the first cavity to the volume of the second cavity. When the exhaust assembly is in the self-cleaning exhaust state, the ratio A of the effective air inlet area of the first air inlet end to the effective air inlet area of the second air inlet end is greater than the ratio B of the volume of the first cavity to the volume of the second cavity.

[0020] In some embodiments, the exhaust assembly further includes an exhaust driving member. The exhaust driving member is configured to drive the suction member to extract air from the suction air duct and the cooling air duct. The exhaust driving member is connected to the suction member at the first air inlet end. The ratio A of the effective air inlet area of the first air inlet end to the effective air inlet area of the second air inlet end is equal to 3 / 7.

[0021] The heat exhaust method of the present disclosure includes: driving the suction member to rotate, to extract air from the cooling air duct via the first air inlet end and extract air from the suction air duct via the second air inlet end; leading air extracted from the first air inlet end and the second air inlet end into the heat dissipation channel via the first peripheral side and the second peripheral side, respectively; monitoring a temperature Q1 of the accommodating cavity and a temperature Q2 of the cooking chamber to obtain a temperature difference ΔQ between the temperature Q1 of the accommodating cavity and the temperature Q2 of the cooking chamber; the temperature difference ΔQ between the temperature Q1 of the accommodating cavity and the temperature Q2 of the cooking chamber meets following relationship: ΔQ=|Q1−Q2|; when the temperature difference ΔQ between the temperature Q1 of the accommodating cavity and the temperature Q2 of the cooking chamber is greater than a preset temperature difference, controlling the spacer to move, and changing the ratio of the volume of the first cavity to the volume of the second cavity until the temperature difference ΔQ between the temperature Q1 of the accommodating cavity and the temperature Q2 of the cooking chamber is less than or equal to the preset temperature difference.

[0022] According to the heat extraction method in the present disclosure, both heat dissipation of the main body and heat dissipation of the door plate can be implemented. Both a heat dissipation effect of the main body and a heat dissipation effect of the door plate are ensured. The heat dissipation effect of the main body and the heat dissipation effect of the door plate are balanced, which is determined based on a magnitude relationship between the temperature difference ΔQ between the temperature Q1 of the accommodating cavity and the temperature Q2 of the cooking chamber and a preset temperature difference. A ratio of a power P1 required by the suction member to suck the low-temperature air to a power P2 required by the suction member to suck the high-temperature air indirectly changes by changing a ratio of the volume of the first cavity to the volume of the second cavity, i.e., a ratio of power of the heat dissipation of the main body to power of the heat dissipation of the door plate changes by adjusting a position of the spacer until the temperature difference ΔQ between the temperature Q1 of the accommodating cavity and the temperature Q2 of the cooking chamber is less than or equal to the preset temperature difference, and the heat dissipation effect of the main body and the heat dissipation effect of the door plate are in a relatively balanced state, facilitating using power of the suction member.

[0023] In some embodiments, controlling the spacer to move in the volute and changing the ratio of the volume of the first cavity to the volume of the second cavity further includes: when the temperature Q2 of the cooking chamber is greater than the temperature Q1 of the accommodating cavity, controlling the spacer to move in the volute to reduce the volume ratio of the first cavity to the second cavity; and when the temperature Q2 of the cooking chamber is less than the temperature Q1 of the accommodating cavity, controlling the spacer to move in the volute to increase the ratio of the volume of the first cavity to the volume of the second cavity.

[0024] By such arrangement, the ratio of the volume of the first cavity to the volume of the second cavity changes to adapt a requirement of a ratio of the suction power of the low-temperature air to the suction power of the high-temperature air, so as to reduce the ratio of the volume of first cavity to the volume of the second cavity. Thus, the power of the suction member is mostly used for sucking the high-temperature air, i.e., improving the heat dissipation effect of the door plate, and the ratio of the volume of the first cavity to the volume of the second cavity increases, i.e., the power of the suction member is more used for sucking the low-temperature air to improve the heat dissipation effect of the main body.BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to illustrate the embodiments of the present disclosure more clearly, the drawings used in the embodiments will be described briefly. Apparently, the following described drawings are merely for the embodiments of the present disclosure, and other drawings can be derived by those of ordinary skill in the art without any creative effort.

[0026] FIG. 1 is a first top view of a cooking apparatus in an embodiment of the present disclosure.

[0027] FIG. 2 is a second top view of a cooking apparatus in an embodiment of the present disclosure.

[0028] FIG. 3 is a cross-sectional view of the cooking apparatus in FIG. 1 along A-A line.

[0029] FIG. 4 is a partial enlarged view of the cooking apparatus in FIG. 3.

[0030] FIG. 5 is a cross-sectional view of the cooking apparatus in FIG. 2 along B-B line.

[0031] FIG. 6 is an exploded view of a cooking apparatus in an embodiment of the present disclosure.

[0032] FIG. 7 is a partial schematic diagram of a cooking apparatus in an embodiment of the present disclosure.

[0033] FIG. 8 is a schematic diagram of an exhaust assembly of a cooking apparatus in an embodiment of the present disclosure.

[0034] FIG. 9 is a schematic diagram of an exhaust assembly of a cooking apparatus in an embodiment of the present disclosure.

[0035] FIG. 10 is a partial top view of a cooking apparatus in an embodiment of the present disclosure.

[0036] FIG. 11 is a cross-sectional view of the cooking apparatus in FIG. 10 along C-C line.

[0037] FIG. 12 is a partial enlarged view of a portion S of the cooking apparatus in FIG. 11.

[0038] FIG. 13 is a schematic diagram of a cooking apparatus in an embodiment of the present disclosure.

[0039] Reference signs are as follows: 100 represents a cooking apparatus; 10 represents a main body; 11 represents an accommodating cavity; 111 represent a top wall of the accommodating cavity; 112 represents a side wall of the accommodating cavity; 113 represents a bottom wall of the accommodating cavity; 114 represents a rear housing of the accommodating cavity; 12 represents an air vent; 13 represents an air exhaust vent; 20 represents an exhaust assembly; 21 represents heat dissipation member; 211 represents a volute; 2111 represents a first cavity; 2112 represents a second cavity; 212 represents a spacer; 213 represents a heat exhaust cylinder; 2131 represents a heat dissipation channel; 22 represents a suction member; 221 represents a first wind wheel; 2211 represents a first air inlet end; 2212 represents a first peripheral side; 222 represents a second wind wheel; 2221 represents a second air inlet end; 2222 represents a second peripheral side; 223 represents an air outlet side; 23 represents a suction flat cover; 231 represents a suction air duct; 232 represents a suction slit; 24 represents an exhaust driving member; 30 represents an cooking-chamber assembly; 31 represents a cooking chamber; 32 represents a cooling air duct; 33 represents an accumulation air duct; 34 represents a top wall of the cooking-chamber assembly; 35 represents a side wall of the cooking-chamber assembly; 36 represents a bottom wall of the cooking-chamber assembly; 37 represents a rear cover of the cooking-chamber assembly; 38 represents an inlet end; 40 represents a door plate; 41 represents a heat dissipation gap; 50 represents a control unit; 60 represents a first temperature measuring member; and 70 represents a second temperature measuring member.DETAILED DESCRIPTION

[0040] The following will provide a clear and complete description of the technical solution in the embodiments of the present disclosure, in communication with the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present disclosure, not all of them. Based on the embodiments in the present disclosure, all other embodiments obtained by ordinary skill in the art without creative labor fall within the scope of protection of the present disclosure.

[0041] Unless otherwise defined, all technical and scientific terms used in the article have the same meanings as those commonly understood by those skilled in the art of the present disclosure. The terms used in the specification of the present disclosure are only for the purpose of describing specific embodiments and are not intended to limit the present disclosure. The term “and / or” used in the article includes any and all combinations of one or more related listed items.

[0042] The present disclosure provides a cooking apparatus, and a specific type of the cooking apparatus is not limited. Referring to FIG. 1 and FIG. 3, and FIG. 2, FIG. 5 and FIG. 6, the cooking apparatus may be an oven stove as shown in drawings, and may be an oven or a steam oven in other embodiments. The following description of the cooking apparatus is based on the oven stove, and will not be repeated for other types of cooking apparatus. It should be noted that the cooking apparatus of the present disclosure may have a high-temperature self-cleaning function.

[0043] The cooking apparatus includes a hollow main body 10, a heating assembly (not labeled in drawings) configured to generate hot airflow required for heating food materials, an exhaust assembly 20 configured to remove waste heat after cooking, a cooking-chamber assembly 30 configured to provide a place where food materials are placed to heat and mature, and a door plate 40 configured to open and close the cooking-chamber assembly 30. The exhaust assembly 20 is disposed on the main body 10. The cooking-chamber assembly 30 is disposed inside the main body 10. The door plate 40 is movably connected to the main body 10 to open or close the cooking-chamber assembly 30. A generated hot airflow is led inside the cooking-chamber assembly 30 after the heating assembly being started. The exhaust assembly 20 can not only suck low-temperature air outside the main body 10 to facilitate the main body 10 dissipating heat to cool the main body 10, but also can suck high-temperature air from the cooking-chamber assembly 30 and remove the waste heat in the cooking-chamber assembly 30 to facilitate the door plate 40 dissipating heat to cool the door plate 40. The main body 10 and the door plate 40 are cooled to facilitate the user to wipe and clean without being scalded by the waste heat.

[0044] When the cooking apparatus with high-temperature self-cleaning function is in operation, the heating assembly can generate the high-temperature air to kill bacteria inside the cooking-chamber assembly 30. Compared with the high-temperature air generated by the heating assembly in a conventional cooking function (usually in a range of 100 degrees centigrade to 200 degrees centigrade), the high-temperature air generated by the heating assembly in the high-temperature self-cleaning function has a higher temperature, the higher temperature may reach 430 degrees centigrade.

[0045] For ease of description, the low-temperature air sucked by the exhaust assembly 20 outside the main body 10 and configured to facilitate dissipating the heat of the main body 10 is briefly referred to as low-temperature air, and the high-temperature air sucked by the exhaust assembly 20 from the cooking-chamber assembly 30 is briefly referred to as high-temperature air. The low-temperature air is defined as room-temperature air, i.e. air located outside the main body in a kitchen. The high temperature air refers to the high-temperature air generated by the heating assembly and remaining in the cooking-chamber assembly 30 after cooking or high-temperature self-cleaning. A temperature of the low-temperature air is significantly lower than that of the high-temperature air.

[0046] The main body 10 is in a hollow cuboid shape, and includes a top wall 111 of the accommodating cavity and a bottom wall 113 of the accommodating cavity that are spaced from and opposite to each other along a vertical direction, two side walls 112 of the accommodating cavity that are spaced from and opposite to each other in a horizontal direction, and a rear housing 114 of the accommodating cavity that is connected to the top wall 111 of the accommodating cavity, the bottom wall 113 of the accommodating cavity, and the two side walls 112 of the accommodating cavity. The top wall 111 of the accommodating cavity, the bottom wall 113 of the accommodating cavity, the two side walls 112 of the accommodating cavity, and the rear housing 114 of the accommodating cavity are enclosed to form an accommodating cavity 11. The accommodating cavity 11 is configured to accommodate the cooking-chamber assembly 30. The main body 10 surrounds the cooking-chamber assembly 30 within the accommodating cavity 11 to prevent the user from being scalded due to mistakenly touching the cooking-chamber assembly 30. An opening of the accommodating cavity 11 is away from the rear housing 114 of the accommodating cavity. The main body 10 is further provided with an air vent 12 in communication with both the accommodating cavity 11 and the outside of the main body 10. Referring to FIG. 3 and FIG. 5 to FIG. 6, alternatively, the air vent 12 is disposed at a bottom of the main body 10. The bottom of the main body 10 includes a bottom wall 113 of the accommodating cavity, and further includes a portion of the side wall 112 of the accommodating cavity and the rear housing 114 of the accommodating cavity that are adjacent to the bottom wall 113 of the accommodating cavity.

[0047] The cooking-chamber assembly 30 is a hollow structure and in a cuboid shape. The cooking-chamber assembly 30 includes a top wall 34 and a bottom wall 36 spaced from and opposite to each other in the vertical direction, two side walls 35 spaced from and opposite to each other in a horizontal direction, and a rear cover 37 connected to the top wall 34, the bottom wall 36 and the two side walls 35. The top wall 34 of the cooking-chamber assembly, the bottom wall 36 of the cooking-chamber assembly, the two side walls 35 of the cooking-chamber assembly and the rear cover 37 of the cooking-chamber assembly are enclosed to form a cooking chamber 31. The cooking chamber 31 is configured to place food materials and is defined as a place where the food materials are heated and mature. An interspace in communication with the air vent 12 is provided between an outer wall of the cooking-chamber assembly 30 and an inner wall of the accommodating cavity 11.

[0048] Alternatively, an edge of the opening of the air vent 12 is provided with a flange. The flange protrudes from an inner side of the main body 10. The flange is configured to prevent a backflow of the low-temperature air that is sucked into the accommodating cavity 11.

[0049] Referring to FIG. 3, FIG. 5, FIG. 7 and FIG. 11, the top wall 34 of the cooking-chamber assembly is spaced from and adjacent to the top wall 111 of the accommodating cavity. The bottom wall 36 of the cooking-chamber assembly is spaced from and adjacent to the bottom wall 113 of the accommodating cavity. The two side walls 35 of the cooking-chamber assembly are spaced from and adjacent to the two side walls 112 of the accommodating cavity, respectively. The rear cover 37 of the cooking-chamber assembly is spaced from and adjacent to the rear housing 114 of the accommodating cavity. An end of the cooking-chamber assembly 30 away from the rear housing 114 of the accommodating cavity forms an inlet end 38. The cooking chamber 31 penetrates through the inlet end 38 to form an opening of the cooking chamber for food to enter and leave the cooking chamber 31. The door plate 40 is rotatably connected to the two side walls 112 of the accommodating cavity to open or close the cooking chamber. When the opening of the cooking chamber is closed by the door plate 40, an inner side of the door plate 40 and an inner wall of the cooking-chamber assembly 30 together form an inner wall of the cooking chamber 31. The inner side of the door plate 40 and the rear cover 37 of the cooking-chamber assembly are spaced from and opposite to each other. In other embodiments, the door plate 40 may be rotatably disposed on the side walls 112 of the accommodating cavity or the bottom wall 113 of the accommodating cavity.

[0050] Furthermore, referring to FIGS. 3 to 12, the exhaust assembly 20 is disposed outside the cooking-chamber assembly 30 and on the main body 10. The exhaust assembly 20 includes a heat dissipation member 21, a suction member 22 and an exhaust driving member 24. The heat dissipation member 21 is provided with a heat dissipation channel 2131 in communication with the outside of the main body 10. The suction member 22 is configured to suck the low-temperature air from the outside of the main body 10 to cool the main body 10 and is configured to suck the high-temperature air from the cooking-chamber assembly 30 to remove residual heat in the cooking-chamber assembly 30 and cool the door plate 40. The exhaust driving member 24 is connected to the suction member 22 and configured to provide power required for the suction member 22 to suck the low-temperature air and the high-temperature air. The suction member 22 includes a first air inlet end 2211, a second air inlet end 2221 and an air outlet side 223. The first air inlet end 2211 is configured to lead the low-temperature air to enter the suction member 22. The second air inlet end 2221 is configured to lead the high-temperature air to enter the suction member 22. The air outlet side 223 is in communication with the heat dissipation channel 2131. The low-temperature air and the high-temperature air sucked by the suction member 22 are all led to the heat dissipation channel 2131 via the air outlet side 223 and finally discharged outside the main body 10 by the heat dissipation member 21.

[0051] Referring to FIGS. 3 and 5, a cooling air duct 32 is formed in a gap between the inner wall of the accommodating cavity 11 and the outer wall of the cooking-chamber assembly 30. The cooling air duct 32 is in communication with the air vent 12 and the first air inlet end 2211. Low-temperature air outside the main body 10 is firstly sucked into the accommodating cavity 11 from the air vent 12 when the suction member 22 is in operation, then the low-temperature air flows into the first air inlet end 2211 along the cooling air duct 32, then is guided into the heat exhaust channel 2131 through the air outlet side 223 by the suction member 22 and finally is discharged outside of the main body 10 by the heat dissipation member 21. A suction air duct 231 is formed between the door plate 40 and the second air inlet end 2221. High-temperature air in the cooking chamber 31 is accelerated to flow when the suction member 22 is in operation, then flows through the inner side of the door plate 40 and turns to enter the suction air duct 231, then flows into the second air inlet end 2221 along the suction air duct 231, and finally is guided into the heat exhaust channel 2131 through the air outlet side 223 by the suction member 22 until being discharged outside of the main body 10. The low-temperature air flows along the cooling air duct 32 and absorbs the heat of the main body 10 in a convective heat transfer manner. The high-temperature air is extracted to reduce the waste heat in the cooking chamber 31, accelerating the cooling of the door plate 40. The high-temperature air can cool the door plate 40 in the convective heat transfer manner when the high-temperature air flows through the inner side of the door plate 40.

[0052] In some embodiments, the exhaust assembly 20 is disposed in the accommodating cavity 11 of the main body 10. Referring to FIGS. 3, 5 and 7, the exhaust assembly 20 is disposed between the top wall 34 of the cooking-chamber assembly and the top wall 111 of the accommodating cavity. The top wall 111 of the accommodating cavity is further provided with an air exhaust vent 13 in communication with the outside of the main body 10. The heat dissipation member 21 is connected to the top wall 111 of the accommodating cavity. The heat exhaust channel 2131 extends to the top wall 111 of the accommodating cavity and is in communication with the air exhaust vent 13. The cooking apparatus further includes a cooking fume suction device (not shown) disposed above the main body 10. Both the low-temperature air and the high-temperature air are discharged via the air exhaust vent 13 and then absorbed by a cooking fume suction device. In other embodiments, the cooking apparatus may not include the fume suction device disposed above the main body 10.

[0053] Referring to FIGS. 3 and 5, the heat dissipation member 21, the suction member 22 and the exhaust driving member 24 are all disposed between the top wall 111 of the accommodating cavity and the top wall 34 of the cooking-chamber assembly. The suction member 22 includes a first wind wheel 221 and a second wind wheel 222. The first wind wheel 221 and the second wind wheel 222 may be centrifugal wind wheels. An end of the centrifugal wind wheel and an outer peripheral side of the centrifugal wind wheel are configured to guide air and discharge air. The first air inlet end 2211 and the second air inlet end 2221 are disposed at an end of the first wind wheel 221 and an end of the second wind wheel 222, respectively. The air outlet side 223 includes an outer peripheral side of the first wind wheel 221 and an outer peripheral side of the second wind wheel 222. Both the outer peripheral side of the first wind wheel 221 and the outer peripheral side of the second wind wheel 222 are in communication with the heat dissipation channel 2131. The exhaust driving member 24 is connected to the first wind wheel 221 and the second wind wheel 222, and can drive the first wind wheel 221 and the second wind wheel 222 to rotate simultaneously.

[0054] By such arrangement, the first wind wheel 221 is configured to suck the low-temperature air outside the main body 10 and which runs through the cooling air duct 32. The second wind wheel 222 is configured to suck residual high-temperature air inside of the cooking chamber 31 and flowing through the suction air duct 231. The low-temperature air and the high-temperature air enter the suction member 22 from different air inlet ends and leave the suction member 22 from the air outlet sides 223 respectively, so as to ensure that both an airflow of the low-temperature air and an airflow of the high-temperature air can be guided into the heat dissipation channel 2131 with sufficient kinetic energy, resulting in that a process of dissipating hot air inside the cooking apparatus is smoother.

[0055] Alternatively, referring to FIGS. 4, 8 to 9, and 11 to 12, the first wind wheel 221 has substantially the same structure as the second wind wheel 222. Both the first wind wheel 221 and the second wind wheel 222 can be conventional centrifugal wind wheels of a related centrifugal fan. An interior of the centrifugal wind wheel is in communication with an outer peripheral side of the centrifugal wind wheel via a fan blade gap located on a peripheral side of the centrifugal wind wheel. An end of the centrifugal wind wheel can be an air inlet end in communication with the interior of the centrifugal wind wheel. The first wind wheel 221 and the second wind wheel 222 are sequentially arranged in the vertical direction and coaxially fixedly connected to each other. The first air inlet end 2211 is formed at an end of the first wind wheel 221 away from the second wind wheel 222. The second air inlet end 2221 is formed at an end of the second wind wheel 222 away from the first wind wheel 221, i.e., an end of the suction member 22 adjacent to the top wall 111 of the accommodating cavity is defined as the first air inlet end 2211, and an end of the suction member 22 adjacent to the top wall 34 of the cooking-chamber assembly is defined as the second air inlet end 2221. The suction air duct 231 is disposed on a side of the top wall 34 of the cooking-chamber assembly away from the cooking chamber 31 and adjacent to the top wall 111 of the accommodating cavity. The suction air duct 231 extends along the top wall 34 of the cooking-chamber assembly toward the door plate 40 and the second air inlet end 2221.

[0056] By such arrangement, the first air inlet end 2211 and the second air inlet end 2221 are two opposite ends along an axis of the suction member 22. The low-temperature air is sucked into the first wind wheel 221 via the first air inlet end 2211, and then is guided into the heat dissipation channel 2131 via the air outlet side. The high-temperature air is sucked into the second wind wheel 222 via the second air inlet end 2221, and then is guided into the heat dissipation channel 2131 via the air outlet side. An airflow trajectory of the low-temperature air may not cross or merge with an airflow trajectory of the high-temperature air entering the suction member 22, so that two airflows do not interfere with each other, which can avoid a turbulence of the two airflows due to mutual interference, and prevent from impacting the suction member 22 and noise. Therefore, the suction member 22 can be in operation in a smooth and low noise manner.

[0057] Furthermore, referring to FIGS. 4 and 6 to 12, the exhaust assembly 20 further includes a suction cover 23 disposed on a side of the top wall 34 of the cooking-chamber assembly adjacent to the top wall 111 of the accommodating cavity. The interior of the suction cover 23 is hollow and a suction air duct 231 is formed. The suction member 22 is rotatable relative to the suction cover 23. The heat dissipation member 21 is fixed on the suction cover 23. The suction cover 23 is provided with an opening adapted to the second air inlet end 2221, such that the suction air duct 231 is in communication with the second air inlet end 2221. The suction air duct 231 penetrates through an end of the suction cover 23 adjacent to the door plate 40 to form a suction slit 232. The suction slit 232 extends along an edge of the opening of the cooking chamber. The suction slit 232 may extend along an edge of the top wall 34 of the cooking-chamber assembly adjacent to the door plate 40.

[0058] By such arrangement, when the suction member 22 is in operation, the high-temperature air remaining in the cooking chamber 31 is accelerated to flow towards the inner side of the door plate 40, and then floats upward along the inner side of the door plate 40 to be sucked into the suction air duct 231 through the suction slit 232, and the high-temperature air is in full contact with the door plate 40 when flowing through the inner side of the door plate 40, which increases a convective heat transfer area between the high-temperature air and the inner side of the door plate 40, i.e., an area of the inner side of the door plate 40 in contact with the high-temperature air is greater, the heat dissipation effect of the door plate 40 is further improved, and the high-temperature air in the cooking chamber 31 can be sucked more quickly.

[0059] Furthermore, referring to FIG. 5, when the door plate 40 closes the opening of the cooking chamber and closes the cooking chamber 31 with the inner side of the door plate 40 and the inner wall of the cooking-chamber assembly 30 together, a heat dissipation gap 41 is formed between the inner side of the door plate 40 and the inlet end 38. The heat exhaust gap 41 is in communication with both the suction slit 232 of the suction air duct 231 and the cooking chamber 31. By such arrangement, residual high-temperature air floating along the inner side of the door plate 40 leaves the cooking chamber 31 through the heat dissipation gap 41, and then changes a flow direction to flow along the top wall 34 of the cooking-chamber assembly in the suction air duct 231. The suction member 22 can effectively suck the high-temperature air remaining in the cooking chamber 31, and can prevent the high-temperature air from overflowing in a direction away from the opening end and the door plate 40 to result in the user to be burned.

[0060] Furthermore, referring to FIGS. 3 and 5, the first wind wheel 221 is one of two wind wheels, which are coaxially connected, forming the suction member 22 that is adjacent to the top wall 111 of the accommodating cavity. The first air inlet end 2211 is opposite to and spaced from a side of the top wall 111 of the accommodating cavity towards the top wall 34 of the cooking-chamber assembly, so that an accumulation air duct 33 in communication with the cooling air duct 32 is formed between the first air inlet end 2211 and the top wall 111 of the accommodating cavity. One end of the cooling air duct 32 adjacent to the ground is in communication with the air vent 12, and the other end of the cooling air duct 32 is in communication with the accumulation air duct 33. Referring to FIG. 3, a cooling air duct 32 is formed between the side wall 112 of the accommodating cavity and the side wall 35 of the cooking-chamber assembly. After the low-temperature air outside the main body 10 entering the accommodating cavity 11 via the vent 12. The low-temperature air first floats vertically in the cooling air duct 32 along a side wall 112 of at least one of the accommodating cavity and the rear housing 114 of the cooking chamber, then turns and flows horizontally in the accumulation air duct 33 along the top wall 111 of the accommodating cavity, and then is sucked into the first air inlet end 2211. The first air inlet end 2211 is in communication with the accumulation air duct 33. The low-temperature air can be quickly sucked into the first air inlet end 2211 after reaching the accumulation air duct 33. A flow path of the low-temperature air is illustrated by broken line arrows F in FIG. 3.

[0061] By such arrangement, the low-temperature air flows along the cooling air duct 32 while continuously absorbing the heat of the main body 10, i.e., the temperature of the low-temperature air increase and density of the low-temperature air decrease during flow, so that the low-temperature air can spontaneously float upwards along the accumulation air duct 33, which can reduce energy consumption required by the suction member 22 to suck the low-temperature air into the first air inlet end 2211.

[0062] Alternatively, the air vent 12 is disposed at the bottom of the main body 10. The bottom of the main body 10 includes a bottom wall 113 of the accommodating cavity, and further includes a portion of the side wall 112 of the accommodating cavity adjacent to the bottom wall 113 of the accommodating cavity and a portion of the rear housing 114 of the accommodating cavity adjacent to the bottom wall 113 of the accommodating cavity. The cooling air duct 32 extends along the vertical direction and runs through the bottom of the cooking-chamber assembly 30, in which the bottom of the cooking-chamber assembly 30 includes the bottom wall 36 of the cooking-chamber assembly, and further includes a portion of the side wall 35 of the cooking-chamber assembly adjacent to the bottom wall 36 of the cooking-chamber assembly and a portion of the rear cover 37 of the cooking-chamber assembly adjacent to the bottom wall 36 of the cooking-chamber assembly. The greater a vertical distance between the air vent 12 and the top wall 111 of the accommodating cavity, the greater a length of the cooling air duct 32 in the vertical direction, the longer the flow path of the low-temperature air, the more the low-temperature air absorbing the heat of the main body 10, and the better a heat-rejection and cooling effect on the main body 10.

[0063] Furthermore, referring to FIGS. 4 to 5, 7 and 10, the heat dissipation member 21 includes a spacer 212, a volute 211 and a heat dissipation cylinder 213. At least part of the spacer 212 is disposed in the volute 211 and spaced an inner cavity of the volute 211 into a first cavity 2111 and a second cavity 2112. The volute 211 is fixedly disposed on the suction cover 23 and configured to accommodate the suction member 22 formed by the first wind wheel 221 and the second wind wheel 222. The heat dissipation cylinder 213 is connected to an air outlet portion of the volute 211 and the top wall 111 of the accommodating cavity. The heat dissipation channel 2131 is formed in the heat dissipation cylinder 213. One end of the heat dissipation channel 2131 is in communication with the first cavity 2111 and the second cavity 2112, and the other end of the heat dissipation channel 2131 is in communication with the air exhaust vent 13 to be in communication with the outside of the main body 10. The first wind wheel 221 and the second wind wheel 222 are disposed in the first cavity 2111 and the second cavity 2112, respectively. The air outlet side 223 is divided to a first peripheral side 2212 located in the first cavity 2111 and a second peripheral side 2222 located in the second cavity 2112 via the spacer 212.

[0064] Alternatively, referring to FIGS. 8 to 9 and FIGS. 11 to 12, the spacer 212 is a flat plate member perpendicular to an axis of the first wind wheel 221 and an axis of the second wind wheel 222. A plane where the spacer 212 is located cuts off to form the air outlet side 223. The first peripheral side 2212 and the second peripheral side 2222 are disposed on two sides of the plane where the spacer 212 is located, respectively. One side of the volute 211 towards the top wall 111 of the accommodating cavity is provided with a first opening to be in communication with the first cavity 2111 and the accumulation air duct 33. One side of the volute 211 towards the top wall 34 of the cooking-chamber assembly is provided with a second opening to be in communication with the second cavity 2112 and the suction air duct 231. The low-temperature air in the accumulation air duct 33 enters the first air inlet end 2211 via the first opening, then passes through the first cavity 2111 and exits the first wind wheel 221 from the first peripheral side 2212. The high-temperature air in the suction air duct 231 enters the second air inlet end 2221 via the second opening, then passes through the second cavity 2112 and exits the second wind wheel 222 from the second peripheral side 2222. The low-temperature air exiting the first wind wheel 221 and the high-temperature air exiting the second wind wheel 222 converge in the heat dissipation cylinder 213 and are finally discharged together along the heat dissipation channel 2131.

[0065] By such arrangement, the spacer 212 can prevent the low-temperature air and the high-temperature air from entering the suction member 22, so that the first wind wheel 221 and the second wind wheel 222 rotate at the same time and suck the low-temperature air and the high-temperature air, respectively, thereby avoiding mutual disturbance of the low-temperature air and the high-temperature air in the suction member 22, ensuring that the low-temperature air and the high-temperature air flow out of the suction member 22 from the first peripheral side 2212 and the second peripheral side 2222 respectively with sufficient kinetic energy, and further ensuring that the low-temperature air and the high-temperature air still have sufficient flow velocity after entering the heat dissipation channel 2131 to be smoothly discharged outside the main body 10.

[0066] Alternatively, a side of the volute 211 towards the top wall 111 of the accommodating cavity further includes a flange. The flange is disposed at an edge of the opening of the first opening and extends into the volute 211 in a direction away from the top wall 111 of the accommodating cavity. The flange can prevent the low-temperature air entering the first air inlet end 2211 from flowing backwards from the accumulation air duct 33.

[0067] Furthermore, referring to FIGS. 4, 7 to 9, and FIGS. 11 to 12, the exhaust driving member 24 may be an exhaust driving motor connected to the first wind wheel 221 and the second wind wheel 222 to rotate coaxially. The exhaust driving member 24 is connected to the suction member 22 at the first air inlet end 2211, i.e., the exhaust driving member 24 is disposed at an end of the first wind wheel 221 adjacent to the top wall 111 of the accommodating cavity and away from the second wind wheel 222, so that the exhaust driving member 24 inevitably shields the first air inlet end 2211 to a certain degree. A ratio of the effective air inlet area of the first air inlet end 2211 to the effective air inlet area of the second air inlet end 2221 is defined as A, and since the second air inlet end 2221 is not shielded, a total area of the second air inlet end 2221 is the same as an effective air inlet area of the second air inlet end 2221. Alternatively, the ratio A of the effective air inlet area of the first air inlet end 2211 to the effective air inlet area of the second air inlet end 2221 is equal to 3 / 7.

[0068] The exhaust driving member 24 is disposed at an end of the wind wheel to drive the wind wheel, which is a general solution for driving the centrifugal wind wheel. Therefore, the exhaust driving member 24 inevitably shields the end of the wind wheel. In the present embodiment, the exhaust driving member 24 is disposed at the first air inlet end 2211 to maximize a heat-rejection and cooling effect of the cooking apparatus. Since more heat is accumulated inside the cooking chamber 31, the heat dissipation and cooling requirement of the door plate 40 is greater than that of the main body 10. When the cooking apparatus has a high-temperature self-cleaning function, it is more important and urgent to perform heat the rejection and the cooling on the door plate 40. The exhaust driving member 24 is disposed at the first air inlet end 2211 instead of the second air inlet end 2221, such that priority of the second wind wheel 222 sucking the high-temperature air from the cooking chamber 31 is higher than that of the first wind wheel 221 sucking the low-temperature air from the cooling air duct 32. The exhaust driving member 24 will not interfere with the high-temperature air entering the second air inlet end 2221.

[0069] Alternatively, the cooking apparatus further includes a control unit 50, a first temperature measuring member 60 and a second temperature measuring member 70. The spacer 212 is connected to the control unit 50. The first temperature measuring member 60 and the second temperature measuring member 70 are configured to monitor a temperature of the accommodating cavity 11 and a temperature of the cooking chamber 31, respectively. The temperature of the accommodating cavity 11 and the temperature of the cooking chamber 31 are defined as Q1 and Q2, respectively. The control unit 50 can control the spacer 212 to move relative to the volute 211 according to a relationship between the temperature Q1 of the accommodating cavity and the temperature Q2 of the cooking chamber 31, so as to change a ratio of a volume of the first cavity 2111 to a volume of the second cavity 2112. The air outlet area of the first peripheral side 2212 and the air outlet area of the second peripheral side 2222 change as movement of the spacer 212. A ratio of the volume of the first cavity 2111 to the volume of the second cavity 2112 is defined as B. A ratio of the air outlet area of the first peripheral side 2212 to the air outlet area of the second peripheral side 2222 is defined as C. The ratio B of the volume of the first cavity 2111 to the volume of the second cavity 2112 is proportional to the ratio C of the air outlet area of the first peripheral side 2212 to the air outlet area of the second peripheral side 2222.

[0070] Alternatively, the first temperature measuring member 60 and the second temperature measuring member 70 may be disposed in the first cavity 2111 and the second cavity 2112, respectively. Alternatively, the first temperature measuring member 60 and the second temperature measuring member 70 may be disposed at an intersection of the heat removal channel 2131 and the first cavity 2111 and an intersection of the heat removal channel 2131 and the second cavity 2112, respectively. By such arrangement, the first temperature measuring member 60 measures the temperature of the low-temperature air, so as to take the temperature of the low-temperature air as the temperature of the accommodating cavity. The second temperature measuring member 70 measures a temperature of the high-temperature air, so as to take the temperature of the high-temperature air as the temperature of the cooking chamber. It is not required to directly disposed the first temperature measuring member 60 and the second temperature measuring member 70 in the accommodating cavity 11 and the cooking chamber 31, respectively, resulting in preventing the first temperature measuring member 60 and the second temperature measuring member 70 from being heated for a long time to shorten a service life of the first temperature measuring member 60 and a service life of the second temperature measuring member 70.

[0071] In an embodiment, the exhaust assembly 20 includes at least a conventional exhaust state and a self-cleaning exhaust state. The conventional exhaust state refers to a working state in which the exhaust assembly 20 sucks the low-temperature air and the high-temperature air after the cooking apparatus cooking food, so as to facilitate heat dissipation of the main body 10 and cooking-chamber assembly 30. The self-cleaning exhaust state refers to a working state in which the exhaust assembly 20 sucks the low-temperature air and the high-temperature air after the cooking apparatus completing high-temperature self-cleaning to facilitate dissipating the heat of the main body 10 and the heat of the cooking-chamber assembly 30. When the temperature in the cooking chamber 31 is in a range of 100 degrees centigrade to 200 degrees centigrade during food cooking, and when the cooking apparatus is in operation in the high-temperature self-cleaning function, more hot air is generated in the cooking chamber 31, such that the cooking chamber 31 can reach to 430 degrees centigrade during the high-temperature self-cleaning. When the exhaust assembly 20 is in the conventional exhaust state, the spacer 212 moves to make the ratio A of the effective air inlet area of the first air inlet end 2211 to the effective air inlet area of the second air inlet end 2221 is equal to the ratio B of the volume of the first cavity 2111 under the control of the control unit 50, and when the exhaust assembly 20 is in the self-cleaning exhaust state, the spacer 212 moves to enable the ratio A of the effective air inlet area of the first air inlet end 2211 to the effective air inlet area of the second air inlet end 2221 is greater than the ratio B of the volume of the first cavity 2111 to the volume of the second cavity 2112 under the control of the control unit 50.

[0072] By such arrangement, the spacer 212 moves in the volute 211 and changes a ratio of the volume of the first cavity 2111 to the volume of the second cavity 2112, which may better meet requirements of heat dissipation and cooling of the cooking apparatus in various use states. After the cooking being completed, the temperature of the accommodating cavity is substantially the same as that of the cooking chamber. The ratio A of the effective air inlet area of the first air inlet end 2211 to the effective air inlet area of the second air inlet end 2221 is equal to the ratio B of the volume of the first cavity 2111 to the volume of the second cavity 2112 via the spacer 212, such that the low-temperature air and the high-temperature air can be sucked into the suction member 22 at an approximate rate, and then the low-temperature air and the high-temperature air are guided into the heat dissipation channel 2131 from the first peripheral side 2212 and the second peripheral side 2222, respectively, at an approximate rate and smoothly converge in the heat removal channel 2131, and finally the cooking apparatus is cooled in a shortest time, and the heat dissipation effect of the main body is balanced with the heat dissipation effect of the cooking-chamber assembly. After the high-temperature self-cleaning being completed, the temperature of the cooking chamber is significantly higher than that of the accommodating cavity, and the cooking-chamber assembly has a higher heat-dissipation priority than the main body. The ratio A of the effective air inlet area of the first air inlet end 2211 to the effective air inlet area of the second air inlet end 2221 is greater than the ratio B of the volume of the first cavity 2111 to the volume of the second cavity 2112 via the spacer 212, in which the ratio A of the effective air inlet area of the first air inlet end 2211 to the effective air inlet area of the second air inlet end 2221 is a constant value, the ratio A of the effective air inlet area of the first air inlet end 2211 to the effective air inlet area of the second air inlet end 2221 is greater than the ratio B of the volume of the first cavity 2111 to the volume of the second cavity 2112, which means that the ratio B of the volume of the first cavity 2111 to the volume of the second cavity 2112 is reduced, i.e., the volume of the second cavity 2112 increases and the volume of the first cavity 2111 are reduced, and an amount of the high-temperature air sucked by the suction member 22 increases, so that the power of the suction member 22 can be more used to suck the high-temperature air, thereby improving priority of heat dissipation and cooling for the door plate 40 and the cooking chamber 31 and facilitating cooling the cooking-chamber assembly 30 faster, and finally the temperature of the accommodating cavity and the cooking chamber temperature relatively is balanced faster.

[0073] Alternatively, the spacer 212 includes a first spacing plate and a second spacing plate. The spacer 212 in FIGS. 8 to 9 is defined as the first spacing plate. The first spacing plate is disposed on the outer peripheral side of the first wind wheel 221 and the outer peripheral side of the second wind wheel 222, in which the first wind wheel 221 is coaxially connected to the second wind wheel 222. A region of the inner cavity of the volute 211 located outside of the suction member 22 is spaced by the first spacing plate. The second spacing plate is disposed inside the suction member 22 and divides the interior of the suction member 22 into two parts. The second spacing plate is disposed in a hollow columnar region formed by a hollow region of the first wind wheel 221 and a hollow region of the second wind wheel 222 in communication with each other, and divides the hollow columnar region into two parts. The first spacing plate and the second spacing plate are at the same height position along an axis of the suction member 22 and are fixed relative to each other. The control unit 50 can synchronously drive the first spacing plate and the second spacing plate to move along an axis of the first wind wheel 221 and an axis of the second wind wheel 222. The first spacing plate can prevent the low-temperature air and the high-temperature air respectively leaving the first wind wheel 221 and the second wind wheel 222 from interfering with each other in the volute 211 until the low-temperature air and the high-temperature air enter the heat dissipation channel 2131 from two sides of the first spacing plate, respectively, and then converge in the heat dissipation channel 2131. The second spacing plate can prevent the low-temperature air and the high-temperature air entering the suction member 22 from interfering with each other.

[0074] In the present disclosure, a heat exhaust method based on the cooking apparatus is further provided. The cooking apparatus implementing the method further includes a control unit 50, a first temperature measuring member 60 and a second temperature measuring member 70. The method includes the following step S10 to step S30:

[0075] S10, driving the suction member 22 to rotate, to extract air from the cooling air duct 32 via the first air inlet end 2211 and extract air from the suction air duct 231 via the second air inlet end 2221;

[0076] S20, leading air extracted from the first air inlet end 2211 and the second air inlet end 2221 into the heat dissipation channel via the first peripheral side 2212 and the second peripheral side 2222, respectively;

[0077] S30, monitoring a temperature Q1 of the accommodating cavity 11 and a temperature Q2 of the cooking chamber 31 to obtain a temperature difference ΔQ between the temperature Q1 of the accommodating cavity 11 and the temperature Q2 of the cooking chamber 31, in which the temperature difference ΔQ between the temperature Q1 of the accommodating cavity 11 and the temperature Q2 of the cooking chamber 31 meets following relationship: ΔQ=|Q1−Q2|,

[0078] wherein the temperature difference ΔQ between the temperature Q1 of the accommodating cavity 11 and the temperature Q2 of the cooking chamber 31 is an absolute value of a difference between the temperature Q1 of the accommodating cavity 11 and the cooking chamber temperature Q2 of the cooking chamber 31. The preset temperature difference value may be manually determined; when the temperature difference ΔQ between the temperature Q1 of the accommodating cavity 11 and the temperature Q2 of the cooking chamber 31 is greater than the preset temperature difference, controlling the spacer to move and changing the ratio of the volume of the first cavity to the volume of the second cavity until the temperature difference ΔQ between the temperature Q1 of the accommodating cavity 11 and the temperature Q2 of the cooking chamber 31 is less than or equal to the preset temperature difference.

[0079] Since the cooking chamber 31 is defined as a place where the food material is heated and mature, the high-temperature air generated by both the heating assembly and the cooking apparatus in a process of high-temperature self-cleaning are located in the cooking chamber 31. In most cases, the temperature Q1 of the accommodating cavity 11 is less than the cooking chamber temperature Q2 of the cooking chamber 31, and only in few cases, the temperature Q1 of the accommodating cavity 11 is greater than the temperature Q2 of the cooking chamber 31.

[0080] The heat exhaust method in the present disclosure can simultaneously implement the heat dissipation on the main body 10 and the door plate 40. The heat dissipation effects of both the main body 10 and the door plate 40 can be ensured. Whether the heat dissipation effect of the main body 10 and the heat dissipation effect of the door plate 40 are balanced is determined based on a relationship between the temperature difference ΔQ between the temperature Q1 of the accommodating cavity 11 and the temperature Q2 of the cooking chamber 31 and a preset temperature difference. When the temperature difference ΔQ between the temperature Q1 of the accommodating cavity 11 and the temperature Q2 of the cooking chamber 31 is greater than the preset temperature difference, it may be considered that the heat dissipation effect of the main body 10 and the heat dissipation effect of the door plate 40 are unbalanced. A ratio of a power P1 required by the suction member 22 to suck the low-temperature air to a power P2 required by the suction member 22 to suck the high-temperature air is indirectly changed by changing the ratio of the volume of the first cavity 2111 to the volume of the second cavity 2112, i.e., the ratio of the power of the heat dissipation of the main body 10 to the power of the heat dissipation of the door plate 40 is changed by adjusting a position of the spacer 212 until the temperature difference ΔQ between the temperature Q1 of the accommodating cavity and the temperature Q2 of the cooking chamber is less than or equal to the preset temperature difference, and the heat dissipation effect of the main body 10 and the heat dissipation effect of the door plate 40 are in a receivable relative balanced state, so that power of the suction member 22 can be effectively used to reduce power waste.

[0081] Step S30 further includes the following step S31 to step S32:

[0082] S31, when the temperature Q2 of the cooking chamber 31 is greater than the temperature Q1 of the accommodating cavity 11, controlling the spacer 212 to move in the volute 211 to reduce the ratio of the volume first cavity to the volume second cavity; and

[0083] S32, when the temperature Q2 of the cooking chamber 31 is less than the temperature Q1 of the accommodating cavity 11, controlling the spacer 212 to move in the volute 211 to increase the ratio of the volume of the first cavity to the volume of the second cavity.

[0084] When the temperature Q2 of the cooking chamber 31 is greater than the temperature Q1 of the accommodating cavity 31, it indicates that the heat dissipation effect of the cooking chamber 31 is insufficient, and a speed of the suction member 22 sucking the high-temperature air from the cooking chamber 31 is low. Therefore, the ratio of the volume of the second cavity 2112 to the volume of the inner cavity of the volute 211 increases by reducing the ratio of the volume of the first cavity 2111 to the volume of the second cavity 2112, thereby increasing a suction amount and a suction speed of the suction member 22 sucking the high-temperature air from the cooking chamber 31 to improve the heat dissipation effect of the cooking chamber 31 and the heat dissipation effect of the door plate 40;

[0085] When the temperature Q2 of the cooking chamber 31 is less than the temperature Q1 of the accommodating cavity 11, it indicates that the heat dissipation of the accommodating cavity is insufficient, and a speed of the suction member 22 sucking low-temperature air from the cooling air duct is low. Therefore, the ratio of the volume of the first cavity 2112 to the volume of the inner cavity of the volute 211 increases by increasing the ratio of the volume of the first cavity 2111 to the volume of the second cavity 2112, thereby increasing a suction amount and a suction speed of the suction member 22 sucking the low-temperature air from the cooking chamber 31 to improve the heat dissipation effect of the accommodating cavity 11 and the heat dissipation effect of the main body 10.

[0086] By such arrangement, the ratio of the volume of the first cavity 2111 to the volume of the second cavity 2112 is changed to adapt to the ratio of the power P1 required by the suction member 22 to suck the low-temperature air to the power P2 required by the suction member 22 to suck the high-temperature air. The ratio of the volume of the first cavity 2111 to the volume of the second cavity 2112 is reduced to enable the power of the suction member 22 to be mostly used for suctioning the high-temperature air, resulting in improving the heat dissipation effect of the cooking chamber 31 and the heat dissipation effect of the door plate 40. Furthermore, the ratio of the volume of the first cavity 2111 to the volume the second cavity 2112 can increase, so that the power of the suction member 22 can be mostly used for suctioning the low-temperature air to improve the heat dissipation effect of the main body 10.

[0087] The various technical features of the above embodiments can be combined in any way. In order to make the description concise, not all possible combinations of the various technical features in the above embodiments have been described. However, as long as there is no contradiction in the combination of these technical features, they should be considered within the scope of the specification. The above embodiments only express several embodiments of the present disclosure, and their descriptions are more specific and detailed, but should not be understood as limiting the scope of the disclosure. It should be noted that a person of ordinary skill in the art may further make several variations and improvements without departing from the concept of the present disclosure, which all fall within the protection scope of the present disclosure.

Examples

Embodiment Construction

[0040]The following will provide a clear and complete description of the technical solution in the embodiments of the present disclosure, in communication with the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present disclosure, not all of them. Based on the embodiments in the present disclosure, all other embodiments obtained by ordinary skill in the art without creative labor fall within the scope of protection of the present disclosure.

[0041]Unless otherwise defined, all technical and scientific terms used in the article have the same meanings as those commonly understood by those skilled in the art of the present disclosure. The terms used in the specification of the present disclosure are only for the purpose of describing specific embodiments and are not intended to limit the present disclosure. The term “and / or” used in the article includes any and all combinations of one or more related listed items.

[0042]The present d...

Claims

1. A cooking apparatus, comprising:a main body comprising an accommodating cavity and an air vent, wherein the air vent is in communication with both the accommodating cavity and the outside of the main body;an exhaust assembly comprising a heat dissipation member and a suction member, wherein the suction member is disposed on the heat dissipation member, the heat dissipation member comprises a heat dissipation channel, and the suction member comprises a first air inlet end, a second air inlet end, and an air outlet side, the air outlet side is in communication with the heat dissipation channel;a cooking-chamber assembly received in the accommodating cavity and having a cooking chamber, wherein a cooling air duct formed between an inner wall of the accommodating cavity and an outer wall of the cooking-chamber assembly is in communication with the first air inlet end; anda door plate connected to the main body and configured to open and close the cooking chamber, wherein a suction air duct is formed between the door plate and the second air inlet end.

2. The cooking apparatus of claim 1, wherein the suction member is disposed between a top wall of the cooking-chamber assembly and a top wall of the accommodating cavity, the second air inlet end is defined as an end of the suction member adjacent to the top wall of the cooking-chamber assembly, and the suction air duct is disposed on a side of the top wall of the cooking-chamber assembly away from the cooking chamber and extends toward the door plate along the top wall of the cooking-chamber assembly.

3. The cooking apparatus of claim 2, wherein the cooking-chamber assembly comprises an inlet end, the inlet end of the cooking-chamber is provided with an opening of the cooking chamber, a heat dissipation gap is formed between the door plate and the inlet end of the cooking-chamber assembly, and the heat dissipation gap is in communication with both the suction air duct and the cooking chamber.

4. The cooking apparatus of claim 2, wherein the exhaust assembly further comprises a suction cover disposed on the top wall of the cooking-chamber assembly and connected to the heat dissipation member, the suction air duct is disposed in the suction cover, and the suction air duct penetrates through an end of the suction cover adjacent to the door plate and a suction slit extending along an edge of an opening of the cooking chamber is formed.

5. The cooking apparatus of claim 1, wherein the cooling air duct is formed between a side wall of the accommodating cavity and a side wall of the cooking-chamber assembly, the suction member is disposed between the top wall of the cooking-chamber assembly and the top wall of the accommodating cavity, the first air inlet end is spaced from the top wall of the accommodating cavity and an accumulation air duct is formed, and the accumulation air duct is in communication with the cooling air duct.

6. The cooking apparatus of claim 5, wherein the air vent is disposed at a bottom of the main body, the cooling air duct extends vertically and runs along a bottom of the cooking-chamber assembly, and the accumulation air duct and the air vent are in communication with two ends of the cooling air duct, respectively.

7. The cooking apparatus of claim 1, wherein the heat dissipation member comprises a spacer and a volute accommodating the suction member, an inner cavity of the volute is in communication with the heat dissipation channel and is spaced into a first cavity and a second cavity by the spacer, the air outlet side comprises a first peripheral side disposed in the first cavity and a second peripheral side disposed in the second cavity, and the first peripheral side and the second peripheral side are configured to lead an airflow from the first air inlet end and the second air inlet end into the heat dissipation channel, respectively.

8. The cooking apparatus of claim 7, wherein the suction member comprises a first wind wheel and a second wind wheel that are coaxially connected, the first peripheral side and the second peripheral side are formed by an outer peripheral side of the first wind wheel and an outer peripheral side of the second wind wheel, respectively, and the first air inlet end and the second air inlet end are defined as an air inlet end of the first wind wheel and an air inlet end of the second wind wheel, respectively.

9. The cooking apparatus of claim 8, wherein the suction member is disposed between the top wall of the cooking-chamber assembly and the top wall of the accommodating cavity, the first air inlet end is defined as an end of the first wind wheel away from the second wind wheel and adjacent to the top wall of the accommodating cavity, and the second air inlet end is defined as an end of the second wind wheel away from the first wind wheel and adjacent to the top wall of the cooking-chamber assembly.

10. The cooking apparatus of claim 7, wherein the spacer is movably disposed within the volute under control, and a ratio of a volume of the first cavity to a volume of the second cavity and a ratio of an air outlet area of the first peripheral side to an air outlet area of the second peripheral side change as movement of the spacer under control.

11. The cooking apparatus of claim 10, further comprising a control unit, a first temperature measuring member and a second temperature measuring member, wherein the first temperature measuring member and the second temperature measuring member are configured to measure a temperature of the accommodating cavity and a temperature of the cooking chamber, respectively, and the control unit is configured to control the spacer to move according to the temperature of the accommodating cavity and the temperature of the cooking chamber.

12. The cooking apparatus of claim 7, wherein a ratio of an effective air inlet area of the first air inlet end to an effective air inlet area of the second air inlet end is defined as A, and a ratio of a volume of the first cavity to a volume of the second cavity is defined as B; andthe exhaust assembly comprises at least a conventional exhaust state and a self-cleaning exhaust state, when the exhaust assembly is in the conventional exhaust state, the ratio A of the effective air inlet area of the first air inlet end to the effective air inlet area of the second air inlet end is equal to the ratio B of the volume of the first cavity to the volume of the second cavity; and when the exhaust assembly is in the self-cleaning exhaust state, the ratio A of the effective air inlet area of the first air inlet end to the effective air inlet area of the second air inlet end is greater than the ratio B of the volume of the first cavity to the volume of the second cavity.

13. The cooking apparatus of claim 12, wherein the exhaust assembly further comprises an exhaust driving member, the exhaust driving member is configured to drive the suction member to extract air from the suction air duct and the cooling air duct, the exhaust driving member is connected to the suction member at the first air inlet end, and the ratio A of the effective air inlet area of the first air inlet end to the effective air inlet area of the second air inlet end is equal to 3 / 7.

14. A heat exhaust method applied to the cooking apparatus of claim 7, comprising:driving the suction member to rotate, to extract air from the cooling air duct via the first air inlet end and extract air from the suction air duct via the second air inlet end;leading air extracted from the first air inlet end and the second air inlet end into the heat dissipation channel via the first peripheral side and the second peripheral side, respectively;monitoring a temperature Q1 of the accommodating cavity and a temperature Q2 of the cooking chamber to obtain a temperature difference ΔQ between the temperature Q1 of the accommodating cavity and the temperature Q2 of the cooking chamber, wherein the temperature difference ΔQ between the temperature Q1 of the accommodating cavity and the temperature Q2 of the cooking chamber meets following relationship: ΔQ=|Q1−Q2|; andwhen the temperature difference ΔQ between the temperature Q1 of the accommodating cavity and the temperature Q2 of the cooking chamber is greater than a preset temperature difference, controlling the spacer to move, and changing the ratio of the volume of the first cavity to the volume of the second cavity until the temperature difference ΔQ between the temperature Q1 of the accommodating cavity and the temperature Q2 of the cooking chamber is less than or equal to the preset temperature difference.

15. The heat exhaust method of claim 14, wherein controlling the spacer to move in the volute and changing the ratio of the volume of the first cavity to the volume of the second cavity further comprises:when the temperature Q2 of the cooking chamber is greater than the temperature Q1 of the accommodating cavity, controlling the spacer to move in the volute to reduce the ratio of the volume of first cavity to the volume of second cavity; andwhen the temperature Q2 of the cooking chamber is less than the temperature Q1 of the accommodating cavity, controlling the spacer to move in the volute to increase the volume ratio of the first cavity to the second cavity.

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