Kitchenware disinfection apparatus

Abstract

The present application relates to a kitchenware disinfection apparatus, comprising a storage main body, a hot air mechanism, and a disinfection mechanism, wherein a side portion of the storage main body is provided with a first air duct that is communicated with the outside; the bottom of the storage main body is provided with a second air duct that is communicated with the first air duct; the storage main body has at least two storage areas; the second air duct has corresponding air outlets communicated with the storage areas; the hot air mechanism is arranged in the first air duct; the disinfection mechanism is arranged in at least one storage area.

Description

Kitchenware disinfection device

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This application claims priority to Chinese patent application No. 202310773962X, filed on June 27, 2023, the entire text of which is incorporated herein by reference. Technical Field

[0003] The present application relates to the technical field of kitchenware, and in particular to a kitchenware disinfection device. Background Art

[0004] Kitchenware disinfection devices can sterilize and disinfect kitchenware such as cutting boards, knives, and cutlery, and can also dry cleaned dishes immediately, effectively preventing bacterial growth and mold. Currently, hot air outlets are typically installed on the hot air mechanism and connected directly to the cavity where the dishes are placed. This method results in poor drying efficiency and long drying times, resulting in a poor user experience.

[0005] Summary of the Invention

[0006] According to various embodiments of the present application, a kitchenware disinfection device is provided.

[0007] A kitchenware disinfection device includes a storage body, a hot air mechanism and a disinfection mechanism. The side of the storage body is provided with a first air duct connected to the outside, and the bottom of the storage body is provided with a second air duct connected to the first air duct. The storage body has at least two storage areas, and the second air duct has corresponding air outlets connected to each of the storage areas. The hot air mechanism is provided in the first air duct, and the disinfection mechanism is provided in at least one of the storage areas.

[0008] In one embodiment, the storage area includes a first storage area and a second storage area, the second air duct has a first air outlet connected to the first storage area and a second air outlet connected to the second storage area, and the ratio of the total opening area of ​​the second air outlet to the total opening area of ​​the first air outlet is in the range of 1.5 to 2.

[0009] In one embodiment, the number of the first air outlets and the number of the second air outlets are both at least two, and the ratio of the total opening area of ​​the first air outlets to the total opening area of ​​the second air outlets is 7 / 4.

[0010] In one embodiment, the first storage area and the second storage area are arranged side by side along a first direction, the second storage area includes a first cavity and a second cavity arranged side by side and connected along a second direction, and the second direction intersects with the first direction.

[0011] In one embodiment, in the height direction, the bottom wall of the first storage area is higher than the bottom wall of the first cavity, the first air outlet is arranged on the bottom wall of the first storage area, and the second air outlet is connected to the first cavity and is arranged on the side wall of the first cavity close to the first storage area.

[0012] In one embodiment, the first storage area has two first ventilation openings arranged opposite to each other along the first direction, and the first ventilation openings are connected to the outside.

[0013] In one embodiment, a second vent is provided on the wall of the second cavity, and the second vent is communicated with the outside.

[0014] In one embodiment, the second vent is provided on the top wall of the second cavity.

[0015] In one embodiment, the first cavity and the second cavity share a side wall in the second direction.

[0016] In one embodiment, a third vent is provided on the side wall of the first cavity, and the third vent is connected to the first receiving area.

[0017] In one embodiment, the ratio of the total opening area of ​​the third ventilation opening to the total opening area of ​​the second ventilation opening is in the range of 0.05 to 0.08.

[0018] In one embodiment, the number of the third ventilation openings and the number of the second ventilation openings are both at least two, and the ratio of the total opening area of ​​the third ventilation openings to the total opening area of ​​the second ventilation openings is 1 / 15.

[0019] In one embodiment, the kitchenware disinfection device further includes a door body, the first cavity has an opening communicating with the outside, and the door body is rotatably connected to the storage body to cover or open the opening.

[0020] In one embodiment, a bracket is provided on a side of the door body facing the first cavity, and a third storage area is provided in the bracket.

[0021] In one embodiment, the kitchenware disinfection device further comprises a water receiving box, which is movably arranged on the storage body, and the bottom wall of the second storage area is provided with a water leakage hole connected to the water receiving box.

[0022] In one embodiment, the bottom wall of the first cavity and / or the second cavity is inclined toward the water leakage hole.

[0023] In one embodiment, the bottom wall of the second air duct is inclined toward the second air outlet. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the conventional technology, the following briefly introduces the drawings required for use in the embodiments or the conventional technology descriptions. Obviously, the drawings described below are merely embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on the disclosed drawings without any creative work.

[0025] FIG1 is a schematic diagram of a kitchenware disinfection device according to an embodiment.

[0026] FIG2 is a cross-sectional view of the kitchenware disinfection device shown in FIG1 along plane A. FIG.

[0027] FIG3 is a cross-sectional view of the kitchenware disinfection device shown in FIG1 along plane B. FIG.

[0028] FIG4 is a partial schematic diagram of the kitchenware disinfection device shown in FIG1 .

[0029] Reference numerals:

[0030] 100. Storage body; 101. First air duct; 102. Second air duct; 103. First air outlet; 104. Second air outlet; 110. First storage area; 111. First vent; 120. Second storage area; 121. First cavity; 121a. Third vent; 121b. Water leakage hole; 122. Second cavity; 122a. Second vent; 123. Notch; 200. Hot air mechanism; 300. Door; 400. Bracket; 500. Water collecting box; 600. Disinfection mechanism. DETAILED DESCRIPTION

[0031] To make the above-mentioned objects, features, and advantages of the present application more clearly understood, the specific embodiments of the present application are described in detail below with reference to the accompanying drawings. The following description sets forth many specific details to facilitate a full understanding of the present application. However, the present application can be implemented in many other ways than those described herein, and those skilled in the art can make similar improvements without violating the scope of the present application. Therefore, the present application is not limited to the specific embodiments disclosed below.

[0032] In the description of the present application, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present application.

[0033] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of the technical features being referred to. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of such features. Throughout the description of this application, "plurality" means at least two, for example, two, three, etc., unless otherwise specifically defined.

[0034] In this application, unless otherwise specified or limited, the terms "initial," "connected," "connect," "fixed," and the like should be understood in a broad sense. For example, they may refer to fixed connection, detachable connection, or integration; mechanical connection or electrical connection; direct connection or indirect connection through an intermediate medium; internal communication between two elements or interaction between two elements, unless otherwise specified. Those skilled in the art will understand the specific meanings of the above terms in this application based on the specific circumstances.

[0035] In this application, unless otherwise expressly specified or limited, when a first feature is "above" or "below" a second feature, it may mean that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. Furthermore, when a first feature is "above," "above," or "above" a second feature, it may mean that the first feature is directly above or diagonally above the second feature, or simply means that the first feature is at a higher level than the second feature. When a first feature is "below," "below," or "below" a second feature, it may mean that the first feature is directly below or diagonally below the second feature, or simply means that the first feature is at a lower level than the second feature.

[0036] It should be noted that when an element is referred to as being "fixed to" or "disposed on" another element, it may be directly on the other element or there may be an intermediate element. When an element is considered to be "connected to" another element, it may be directly connected to the other element or there may be an intermediate element. The terms "vertical," "horizontal," "upper," "lower," "left," "right," and similar expressions used herein are for illustrative purposes only and do not represent the only implementation methods.

[0037] Referring to Figures 1 to 4, a kitchenware disinfection device in one embodiment includes a storage body 100, a hot air mechanism 200, and a disinfection mechanism 600. A first air duct 101 communicating with the outside is provided on the side of the storage body 100, and a second air duct 102 communicating with the first air duct 101 is provided at the bottom of the storage body 100. The storage body 100 has at least two storage areas. The second air duct 102 has corresponding air outlets communicating with each storage area. The hot air mechanism 200 is disposed within the first air duct 101, and the disinfection mechanism 600 is disposed within at least one storage area.

[0038] It should be noted that the storage area is used to store kitchen utensils. When the hot air mechanism 200 is running, the outside air can flow into the first air duct 101 and be heated by the hot air mechanism 200 in the first air duct 101. The heated air flows to the air outlets of the second air duct 102, and flows to the storage areas through the air outlets, thereby drying the kitchen utensils in the storage areas.

[0039] In the above-mentioned kitchenware disinfection device, the storage body 100 has at least two storage areas, the disinfection mechanism 600 is arranged in at least one storage area, the second air duct 102 has corresponding air outlets connected to each storage area, and the hot air generated by the hot air mechanism 200 in the first air duct 101 can flow to each storage area from each air outlet of the second air duct 102, so that the hot air can be distributed to each storage area, thereby achieving the purpose of drying and disinfecting different areas at the same time, with good drying effect and helping to reduce energy consumption.

[0040] In the above embodiment, the hot air mechanism 200 includes a heating element and a fan. The heating element is located within the fan and is capable of generating heat. When the fan is in operation, air flows into the fan from its air inlet, is heated by the heating element within the fan, and is then output from its air outlet. In one embodiment, the heating element is made of a semiconductor material with good thermal conductivity.

[0041] In the above embodiment, the disinfection mechanism 600 is an ultraviolet lamp, and the ultraviolet rays generated by the ultraviolet lamp are irradiated onto the storage area to disinfect and sterilize the storage area.

[0042] Referring to Figures 1 and 2 , the storage area includes a first storage area 110 and a second storage area 120. Referring to Figure 4 , the second air duct 102 has a first air outlet 103 connected to the first storage area 110 and a second air outlet 104 connected to the second storage area 120. The ratio of the total opening area of ​​the second air outlet 104 to the total opening area of ​​the first air outlet 103 is in the range of 1.5 to 2.

[0043] It can be understood that by limiting the ratio range of the total opening area of ​​the second air outlet 104 to the total opening area of ​​the first air outlet 103, the hot air volume of each air outlet can be reasonably distributed to each storage area, reducing the drying energy consumption while shortening the drying time to the maximum extent.

[0044] In this embodiment, the first storage area 110 is used to place a cutting board, and the second storage area 120 is used to place tableware and knives such as rice spoons, soup spoons, chopsticks, and forks. In other embodiments, the first storage area 110 and the second storage area 120 can also be used to place other types of kitchen utensils.

[0045] Specifically, referring to FIG. 4 , the number of the first air outlets 103 and the number of the second air outlets 104 are both at least two, and the ratio of the total opening area of ​​the first air outlets 103 to the total opening area of ​​the second air outlets 104 is 7 / 4.

[0046] It should be noted that the total opening area of ​​the first air outlets 103 is the sum of the opening areas of all first air outlets 103, and the total opening area of ​​the second air outlets 104 is the sum of the opening areas of all second air outlets 104. In this way, the ratio of the total opening area of ​​the first air outlets 103 to the total opening area of ​​the second air outlets 104 can be kept within the optimal range, so that the hot air volume of each air outlet is optimally distributed to each storage area.

[0047] In this embodiment, all first air outlets 103 have the same shape and size, and are all rectangular. In other embodiments, the shapes and sizes of all first air outlets 103 may not be exactly the same, and all first air outlets 103 may be circular, elliptical, or other shapes.

[0048] In this embodiment, all second air outlets 104 have the same shape and size, and all second air outlets 104 are semi-elliptical. In other embodiments, the shapes and sizes of all second air outlets 104 may not be exactly the same, and all second air outlets 104 may be rectangular, circular, elliptical, or other shapes.

[0049] 1 and 2 , the first storage area 110 and the second storage area 120 are arranged side by side along a first direction. The second storage area 120 includes a first cavity 121 and a second cavity 122 arranged side by side and connected along a second direction. The second direction intersects the first direction.

[0050] It should be noted that the first direction is the width direction of the storage body 100 (i.e., the Y direction shown in Figures 1 and 2), and the second direction is the length direction of the storage body 100 (i.e., the X direction shown in Figures 1 and 2). The second storage area 120 includes a first cavity 121 and a second cavity 122 that are connected, so that the hot air distributed to the second storage area 120 can be redistributed to the first cavity 121 and the second cavity 122, that is, the space and hot air volume of the second storage area 120 are redistributed. The first storage area 110 and the second storage area 120 are arranged side by side along the first direction, and the first cavity 121 and the second cavity 122 are arranged side by side along the second direction, which can make the overall storage area distribution of the storage body 100 more compact.

[0051] In this embodiment, referring to Figure 1 , the first cavity 121 and the second cavity 122 share a sidewall in the second direction. A notch 123 is provided in this shared sidewall to connect the first cavity 121 and the second cavity 122. The first cavity 121 is used to hold tableware such as rice spoons, soup spoons, chopsticks, forks, and knives, while the second cavity 122 is used to hold knives. In other embodiments, the first cavity 121 and the second cavity 122 can also be used to hold other types of kitchen utensils.

[0052] Please refer to Figures 1 and 4. In the height direction, the bottom wall of the first storage area 110 is higher than the bottom wall of the first cavity 121. The first air outlet 103 is arranged on the bottom wall of the first storage area 110. The second air outlet 104 is connected to the first cavity 121 and is arranged on the side wall of the first cavity 121 close to the first storage area 110.

[0053] Here, the height direction is the Z direction shown in FIG. 1 .

[0054] Further, referring to FIG. 2 , the first storage area 110 has two first ventilation openings 111 arranged opposite to each other along a second direction (the X direction shown in FIG. 2 ), and the first ventilation openings 111 are in communication with the outside.

[0055] It should be noted that the first storage area 110 has two first ventilation holes 111 arranged opposite to each other along the second direction. Kitchen utensils (such as chopping boards) can be placed in the first storage area 110 through any first ventilation hole 111, which is convenient for storing kitchen utensils. At the same time, the hot air mechanism 200 in the first air duct 101 generates hot air, and a part of the hot air flows into the first storage area 110 through the first air outlet 103 and dries the kitchen utensils in the first storage area 110. At this time, the hot air with moist water vapor can be discharged to the outside through the first ventilation hole 111, so that the first storage area 110 can dry the kitchen utensils while achieving dehumidification.

[0056] In this embodiment, the opening areas and shapes of the two first vents 111 are the same. For example, as shown in FIG2 , the two first vents 111 are rectangular with equal opening areas. In other embodiments, the opening areas and shapes of the two first vents 111 may be different, for example, one first vent 111 may be rectangular and the other may be circular.

[0057] Furthermore, referring to FIG. 1 , a second vent 122 a is defined on the wall of the second cavity 122 , and the second vent 122 a is communicated with the outside.

[0058] It should be noted that the cavity wall of the second cavity 122 is provided with at least two second ventilation holes 122a, and kitchen utensils (such as knives) can be placed in any second ventilation hole 122a to store the kitchen utensils; at the same time, the hot air mechanism 200 in the first air duct 101 generates hot air, and another part of the hot air flows into the first cavity 121 through the second air outlet 104, and flows from the first cavity 121 to the second cavity 122 to dry the kitchen utensils in the second cavity 122. At this time, the hot air with moist water vapor can be discharged to the outside through the second ventilation hole 122a, so that the second cavity 122 can dry the kitchen utensils while achieving dehumidification.

[0059] In this embodiment, the opening area and shape of the two second vents 122a are the same, which is convenient for processing. In other embodiments, the opening area and shape of the two second vents 122a can also be different, so as to adapt to kitchen utensils of different sizes or shapes.

[0060] In this embodiment, all the second vents 122 a are disposed on the top wall of the second cavity 122 . In other embodiments, all the second vents 122 a may also be disposed on the side walls of the second cavity 122 .

[0061] In this embodiment, referring to FIG1 , all second vents 122a are arranged in a grid shape. This allows all second vents 122a to be arranged more compactly. In other embodiments, all second vents 122a can also be arranged in other arrays or other arrangements.

[0062] 1 , a third vent 121 a is defined on a sidewall of the first cavity 121 , and the third vent 121 a is connected to the first receiving area 110 .

[0063] It is understood that when the height of the first cavity 121 is greater than the height of the second cavity 122, a certain airflow dead zone will be formed at the top of the first cavity 121, that is, hot air with moisture will accumulate at the top of the first cavity 121 and cannot be discharged. By providing the third vent 121a on the side wall of the first cavity 121, the hot air with moisture accumulated at the top of the first cavity 121 can be discharged through the third vent 121a to the first storage area 110, and then discharged to the outside through the first vent 111 of the first storage area 110, allowing the first cavity 121 to dehumidify smoothly while being relatively sealed.

[0064] Specifically, referring to FIG. 1 , the ratio of the total opening area of ​​the third ventilation openings 121 a to the total opening area of ​​the second ventilation openings 122 a ranges from 0.05 to 0.08.

[0065] Here, by limiting the ratio of the total opening area of ​​the third vents 121a to the total opening area of ​​the second vents 122a, the second vents 122a are primarily used for dehumidification, while the third vents 121a are used as a supplement. This effectively removes moisture while preventing airflow from backflowing through the dehumidification ports and affecting the drying effect, thereby facilitating smooth hot air inflow.

[0066] Specifically, the number of the third ventilation openings 121a and the number of the second ventilation openings 122a are both at least two, and the ratio of the total opening area of ​​the third ventilation openings 121a to the total opening area of ​​the second ventilation openings 122a is 1 / 15.

[0067] It should be noted that the total opening area of ​​the third vents 121a is the sum of the opening areas of all third vents 121a, and the total opening area of ​​the second vents 122a is the sum of the opening areas of all second vents 122a. In this way, the moisture removal capacity of each vent can be optimally distributed.

[0068] In this embodiment, the third vent 121a is a circular hole with a diameter of at least 3 mm. In other embodiments, the third vent 121a can also be a square hole or have another range of diameters.

[0069] 1 , the kitchenware disinfection device further comprises a door 300. The first cavity 121 has an opening communicating with the outside, and the door 300 is rotatably connected to the storage body 100 to cover or open the opening.

[0070] Specifically, the door 300 is movably mounted to cover the opening of the first cavity 121. The storage body 100 has a first adapter portion, and the door 300 has a second adapter portion. The second adapter portion is rotatably connected to the first adapter portion, thereby allowing the door 300 to be rotatably connected to the storage body 100. Rotation of the door 300 can close or open the opening of the first cavity 121.

[0071] For example, the door body 300 rotates to the first position to open the opening of the first cavity 121, and kitchen utensils can be placed in the first cavity 121 through the opening. After the kitchen utensils are placed, the door body 300 is rotated to the second position to cover the opening of the first cavity 121, so that the first cavity 121 is closed, thereby facilitating the drying and disinfection of the kitchen utensils in the first cavity 121.

[0072] Further, referring to FIG. 1 , a bracket 400 is provided on a side of the door body 300 facing the first cavity 121 , and a third storage area is provided in the bracket 400 .

[0073] It is understood that by providing the bracket 400 on the door body 300 and providing the third storage area on the bracket 400, the space utilization rate of the first cavity 121 can be further improved. For example, some tableware, such as rice spoons and soup spoons, can be placed in the first cavity 121, while other tableware, such as chopsticks and forks, can be placed in the third storage area, thus achieving classified and zoned storage of tableware.

[0074] In this embodiment, the door body 300 and the bracket 400 are split structures, and the two can be fixedly connected by snapping or plugging, etc. In other embodiments, the door body 300 and the bracket 400 can also be an integrated structure with good integrity and can be quickly assembled and disassembled.

[0075] 1 and 3 , the kitchenware disinfection device further comprises a water receiving box 500 , which is movably disposed on the storage body 100 . The bottom wall of the second storage area 120 is provided with a water leakage hole 121 b communicating with the water receiving box 500 .

[0076] It should be noted that the kitchen utensils placed in the first cavity 121 will stick to water. At this time, the water on the kitchen utensils can be collected into the water receiving box 500 through the leakage hole 121b by gravity drainage, so as to improve the drying efficiency of the kitchen utensils in the first cavity 121 and speed up the drying of the kitchen utensils in the first cavity 121.

[0077] In this embodiment, the water box 500 is removably inserted into the bottom of the storage body 100, and the water leakage hole 121b is provided on the bottom wall of the first cavity 121 and / or the bottom wall of the second cavity 122. In other embodiments, the water box 500 can also be placed directly on the bottom of the storage body 100.

[0078] In this embodiment, the number of the water leakage holes 121b is at least two, and all the water leakage holes 121b are circular holes with equal diameters. In other embodiments, the water leakage holes 121b can also be square holes or other shapes.

[0079] Further, referring to FIG. 4 , the bottom wall of the first cavity 121 and / or the second cavity 122 is tilted toward the water leakage hole 121 b .

[0080] Here, by tilting the bottom wall of the first cavity 121 and / or the second cavity 122 toward the water leakage hole 121b, the accumulated water on the bottom wall of the second cavity 122 and / or the first cavity 121 can be smoothly discharged through the water leakage hole 121b, thereby improving the drying efficiency of the kitchen utensils in the first cavity 121 and / or the second cavity 122, and accelerating the drying of the kitchen utensils in the first cavity 121 and / or the second cavity 122.

[0081] Furthermore, referring to FIG. 4 , the bottom wall of the second air duct 102 is inclined toward the second air outlet 104 .

[0082] It can be understood that the moisture on the kitchen utensils in the first storage area 110 will drip to the first air outlet 103 due to gravity, and flow into the first cavity 121 through the first air outlet 103, the second air duct 102, and the second air outlet 104, and finally be discharged from the leakage hole 121b at the bottom of the first cavity 121 to the water collecting box 500 for collection, which is conducive to improving the drying efficiency of the kitchen utensils in the first storage area 110 and accelerating the drying of the kitchen utensils in the first storage area 110.

[0083] The kitchen utensil disinfection device according to the present application can effectively solve the problems of poor drying effect and long drying time of existing kitchen utensil disinfection devices.

[0084] In the kitchenware disinfection device according to the present application, the storage body has at least two storage areas, the disinfection mechanism is arranged in at least one storage area, the second air duct has corresponding air outlets connected to each storage area, and the hot air generated by the hot air mechanism in the first air duct can flow from the air outlets of the second air duct to each storage area, so that the hot air can be distributed to each storage area, thereby achieving the purpose of drying and disinfecting different areas at the same time, with good drying effect and helping to reduce energy consumption.

[0085] The technical features of the above-mentioned embodiments can be combined arbitrarily. In order to make the description concise, not all possible combinations of the technical features in the above-mentioned embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0086] The above-described embodiments merely represent several implementation methods of the present application. While the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that variations and improvements are possible within the scope of the present application, as would be apparent to one skilled in the art. These variations and improvements fall within the scope of the present application. Therefore, the scope of protection of the present patent application shall be determined by the appended claims.

Claims

1. A kitchenware disinfection device, characterized in that: include: A storage body (100) having a first air duct (101) in communication with the outside at its side, and a second air duct (102) in communication with the first air duct (101) at its bottom, the storage body (100) having at least two storage areas, and the second air duct (102) having corresponding air outlets in communication with each of the storage areas; A hot air mechanism (200) is disposed in the first air duct (101); The disinfection mechanism (600) is arranged in at least one of the storage areas.

2. The kitchenware disinfection device according to claim 1, characterized in that: The storage area comprises a first storage area (110) and a second storage area (120); the second air duct (102) comprises a first air outlet (103) connected to the first storage area (110) and a second air outlet (104) connected to the second storage area (120); the ratio of the total opening area of ​​the second air outlet (104) to the total opening area of ​​the first air outlet (103) is in the range of 1.5 to 2.

3. The kitchenware disinfection device according to claim 2, characterized in that: The number of the first air outlet (103) and the number of the second air outlet (104) are both at least two, and the ratio of the total opening area of ​​the first air outlet (103) to the total opening area of ​​the second air outlet (104) is 7 / 4.

4. The kitchenware disinfection device according to claim 2, characterized in that: The first storage area (110) and the second storage area (120) are arranged in parallel along a first direction, and the second storage area (120) comprises a first cavity (121) and a second cavity (122) which are arranged in parallel and connected along a second direction, and the second direction intersects with the first direction.

5. The kitchenware disinfection device according to claim 4, characterized in that: In a height direction intersecting the first direction and the second direction, the bottom wall of the first storage area (110) is higher than the bottom wall of the first cavity (121), the first air outlet (103) is arranged on the bottom wall of the first storage area (110), and the second air outlet (104) is connected to the first cavity (121) and is arranged on a side wall of the first cavity (121) close to the first storage area (110).

6. The kitchenware disinfection device according to claim 4, characterized in that: The first storage area (110) has two first ventilation openings (111) arranged opposite to each other along the second direction, and the first ventilation openings (111) are in communication with the outside.

7. The kitchenware disinfection device according to claim 4, characterized in that: The cavity wall of the second cavity (122) is provided with a second ventilation opening (122a), and the second ventilation opening (122a) is in communication with the outside.

8. The kitchenware disinfection device according to claim 7, characterized in that: The second ventilation opening (122a) is arranged on the top wall of the second cavity (122).

9. The kitchenware disinfection device according to claim 4, characterized in that: The first cavity (121) and the second cavity (122) share a side wall in the second direction.

10. The kitchenware disinfection device according to claim 7, characterized in that: A third vent (121a) is provided on the side wall of the first cavity (121), and the third vent (121a) is connected to the first storage area (110).

11. The kitchenware disinfection device according to claim 10, characterized in that: The ratio of the total opening area of ​​the third ventilation opening (121a) to the total opening area of ​​the second ventilation opening (122a) is in the range of 0.05 to 0.

08.

12. The kitchenware disinfection device according to claim 11, characterized in that: The number of the third ventilation openings (121a) and the number of the second ventilation openings (122a) are both at least two, and the ratio of the total opening area of ​​the third ventilation openings (121a) to the total opening area of ​​the second ventilation openings (122a) is 1 / 15.

13. The kitchenware disinfection device according to claim 10, characterized in that: The kitchenware disinfection device further comprises a door body (300), the first cavity (121) has an opening communicating with the outside, and the door body (300) is rotatably connected to the storage body (100) to cover or open the opening.

14. The kitchenware disinfection device according to claim 13, characterized in that: A bracket (400) is provided on one side of the door body (300) facing the first cavity (121), and a third storage area is provided inside the bracket (400).

15. The kitchenware disinfection device according to claim 4, characterized in that: The kitchenware disinfection device further comprises a water receiving box (500), wherein the water receiving box (500) is movably arranged on the storage body (100), and the bottom wall of the second storage area (120) is provided with a water leakage hole (121b) communicating with the water receiving box (500).

16. The kitchenware disinfection device according to claim 15, characterized in that: The bottom wall of the first cavity (121) and / or the second cavity (122) is arranged to be inclined toward the water leakage hole (121b).

17. The kitchenware disinfection device according to claim 2, characterized in that: The bottom wall of the second air duct (102) is arranged to be inclined toward the second air outlet (104).

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