Cooking apparatus

Abstract

A cooking apparatus. The cooking apparatus comprises a heat-gathering unit (10) and an exhaust unit (20), wherein the heat-gathering unit (10) comprises an exhaust connector (122) and has a cooking cavity (125) formed on the inner side of the exhaust connector (122); the exhaust unit (20) comprises a flow guide member (21), the flow guide member (21) being connected to the exhaust connector (122) and having an exhaust channel, and the exhaust connector (122) and the flow guide member (21) forming an exhaust path; and the exhaust unit (20) further comprises a baffle member disposed on the exhaust path, the baffle member having an exhaust gap, which communicates the cooking cavity (125) with the exhaust channel, and / or communicates the exhaust channel with the outside of the cooking apparatus.

Description

Cooking equipment

[0001] Related applications

[0002] This application claims priority to Chinese patent application No. 202411205301.8, filed on August 30, 2024, entitled “Cooking Equipment”, the entire contents of which are incorporated herein by reference. Technical Field

[0003] This application relates to the field of kitchenware technology, and more particularly to a cooking device. Background Technology

[0004] Baking and cooking equipment such as ovens and steam ovens heat and cook food by generating a circulating hot airflow through a hot air unit. The hot airflow first flows out of the hot air unit, then passes through the hot air baffle and enters the cooking chamber. Next, the hot airflow turns around and flows back to the hot air baffle, passing through the hot air baffle again. When the hot airflow returns to the hot air unit, one cycle is completed. The above cycle is repeated many times until the food is cooked.

[0005] Ideally, hot airflow should remain in baking and cooking equipment for as long as possible to allow for multiple cycles and maximize the utilization of its heat. This avoids the hot air unit frequently heating the air, which would increase power consumption. However, the current challenge lies in balancing safety and the number of hot air cycles. While limiting the outward discharge of hot airflow can increase its residence time and circulation in baking and cooking equipment, a large amount of hot airflow cannot be discharged and accumulates in the cooking cavity. This causes a sharp increase in air pressure inside the cooking cavity, making it extremely easy for users to be burned by the hot airflow when they open the cooking cavity to take out food. Summary of the Invention

[0006] In view of this, this application provides a cooking device that allows hot air to be discharged outward while limiting the rate at which hot air is discharged outward, aiming to balance safety when picking up food and increase the number of times and duration of hot air circulation in the cooking device.

[0007] The cooking device of this application includes a heat-concentrating unit and an exhaust unit. The heat-concentrating unit includes an exhaust connector and has a cooking cavity formed inside the exhaust connector. The exhaust unit includes a guide member connected to the exhaust connector and has an exhaust channel. The exhaust connector and the guide member form an exhaust path. The exhaust unit also includes a blocking member disposed in the exhaust path. The blocking member has an exhaust gap that connects the cooking cavity and the exhaust channel. And / or, the exhaust gap connects the exhaust channel and the outside of the cooking device.

[0008] In some embodiments, the external exhaust connector has an air outlet that connects to the external exhaust channel, and the obstruction member includes a ventilation cover that covers the air outlet. The ventilation cover includes an obstruction sidewall that protrudes from the inside of the external exhaust connector, and the external exhaust gap includes a first gap that is formed in the obstruction sidewall. The first gap connects the cooking cavity and the air outlet.

[0009] In some embodiments, a hot air unit is also included, with the side of the obstruction sidewall that is relatively close to the hot air unit forming a rear side and the side of the obstruction sidewall that is relatively far away from the hot air unit forming a front side, wherein all of the first leakage gaps are opened on the front side; or, the first leakage gaps include a rear leakage gap and a front leakage gap opened on the rear side and the front side respectively, with the opening of the front leakage gap being larger than the opening of the rear leakage gap.

[0010] In some implementations, the exhaust connector includes a front end and a rear end. The front end is the end of the exhaust connector that is relatively far away from the hot air unit, and the rear end is the other end of the exhaust connector that is relatively close to the hot air unit. The distance from the air outlet to the front end is greater than the distance from the air outlet to the rear end.

[0011] In some embodiments, the heat-gathering unit further includes a first side plate and a second side plate, the first side plate, the external exhaust connector and the second side plate are connected in sequence to form a cooking cavity, the distance from the first side plate to the air outlet is a1, the distance from the second side plate to the air outlet is a2, and a1≠a2.

[0012] In some embodiments, the ventilation cover also includes a recessed bottom wall facing the air outlet, and an obstruction side wall extending along the outer peripheral edge of the recessed bottom wall and enclosing the recessed bottom wall to form a purification chamber. The purification chamber connects the air outlet and the first leakage gap, and a purification module is provided inside the purification chamber.

[0013] In some embodiments, the flow guide includes a buffer tube connected to the outward discharge connector, the outward discharge channel includes a buffer cavity formed within the buffer tube and communicating with the cooking cavity, the obstruction member includes a bent tube connected to the buffer tube, and the outward discharge gap includes a second gap formed within the bent tube, the second gap communicating with the buffer cavity and the outside of the cooking device.

[0014] In some embodiments, the flow guide further includes a connecting pipe that is bent and connected to the buffer tube. The end of the connecting pipe that is away from the buffer tube is connected to an external drain connector. The external drain channel also includes a waste gas channel formed in the connecting pipe. The two ends of the waste gas channel are respectively connected to the buffer chamber and the cooking chamber.

[0015] In some implementations, a purification module is installed inside the exhaust gas duct.

[0016] In some embodiments, the buffer tube includes a first connecting section and a second connecting section, and an external drain connector and a bent tube are respectively connected to the first connecting section and the second connecting section. The distance from the buffer cavity to the external drain connector changes in an increasing trend from the first connecting section to the second connecting section.

[0017] In some implementations, a climbing angle is formed between the extension direction of the buffer cavity and the extension direction of the outer connecting member, the climbing angle being not less than 3° and not greater than 8°.

[0018] In some embodiments, the buffer tube includes a first tube wall and a second tube wall spaced apart. The first tube wall is connected to an external drain connector and has a side inlet to connect the buffer chamber and the cooking chamber. The distance between the first tube wall and the second tube wall is less than the width of the first tube wall and the second tube wall; and / or the width of the first tube wall and the second tube wall is not less than twice the diameter of the side inlet.

[0019] In some implementations, the bend extends away from the external drain connector.

[0020] In some embodiments, the second leak extends through the bend and forms an exhaust port, and the cross-sectional area of ​​the second leak decreases from the buffer tube to the exhaust port.

[0021] In some embodiments, the heat-gathering unit also includes a hot air baffle connected to the exhaust connector, with a hot air unit and a purification module on one side of the hot air baffle, and the cooking cavity formed on the other side of the hot air baffle.

[0022] Details of one or more embodiments of this application are set forth in the following drawings and description. Other features, objects, and advantages of this application will become apparent from the specification, drawings, and claims. Attached Figure Description

[0023] To better describe and illustrate embodiments and / or examples of the inventions disclosed herein, reference may be made to one or more accompanying drawings. Additional details or examples used to describe the drawings should not be considered as limiting the scope of any of the disclosed inventions, the currently described embodiments and / or examples, or the best mode of these inventions as currently understood.

[0024] Figure 1 is a front view of a cooking apparatus according to one embodiment of this application.

[0025] Figure 2 is a cross-sectional view of the cooking equipment shown in Figure 1 after it has been cut along the AA side.

[0026] Figure 3 is a magnified view of a portion of the cooking equipment shown in Figure 2.

[0027] Figure 4 is a schematic diagram of the structure of the exhaust unit of a cooking device according to one embodiment of this application.

[0028] Figure 5 is a perspective view of a cooking apparatus according to one embodiment of this application.

[0029] Reference numerals: 10. Heat-concentrating unit; 11. Hot air baffle; 111. Return air vent; 112. Side air vent; 1131. First side convex edge; 1132. Top convex edge; 1133. Second side convex edge; 1134. Bottom convex edge; 1135. First oblique convex edge; 1136. Second oblique convex edge; 1137. Third oblique convex edge; 1138. Fourth oblique convex edge; 12. Inner liner assembly; 121. First side plate; 122. Outer exhaust connector; 1221. Air outlet; 123. Second side plate; 124. Bottom plate; 125. Cooking cavity; 20. Outer exhaust unit; 21. Guide component; 211. Buffer tube; 2111. Buffer cavity; 211 2. First connecting section; 2113. Second connecting section; 2114. First pipe wall; 2115. Second pipe wall; 2116. Side inlet; 212. Connecting fitting; 2121. Waste gas flow channel; 221. Ventilation cover; 2211. First leak; 2212. Obstruction side wall; 2213. Rear side; 2214. Front side; 2215. Sunken bottom wall; 2216. Purification chamber; 222. Bent pipe; 2221. Second leak; 2222. Exhaust port; 30. Hot air unit; 31. Fan; 32. Heating element; 40. Back plate; 41. Hot air chamber; 51. First purification module; 52. Second purification module; 53. Ventilation hole. Detailed Implementation

[0030] The technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of this application, and not all of them. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0031] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein in the specification of this application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The term "or / and" as used herein includes any and all combinations of one or more of the associated listed items.

[0032] This application provides a cooking device, which may specifically be an oven, a steam oven, etc. Referring to Figures 1 and 2, the cooking device of this application includes a heat-concentrating unit 10, a back plate 40, and a hot air unit 30. The heat-concentrating unit 10 includes a hot air baffle 11 and an inner liner assembly 12. The hot air baffle 11 includes a blowing side and a leeward side arranged opposite to each other. The inner liner assembly 12 and the back plate 40 are respectively located on the blowing side and the leeward side of the hot air baffle 11. The blowing side and the inner liner assembly 12 enclose a cooking cavity 125, which is used to place food and heat the food with hot air to cook it. A hot air cavity 41 is formed between the leeward side and the back plate 40. The hot air unit 30 is disposed in the hot air cavity 41, which serves as a place for generating hot air. The hot air baffle 11 has a blow hole and a return air hole 111. The blow hole and the return air hole 111 connect the blow side and the lee side, thereby connecting the cooking cavity 125 and the hot air cavity 41.

[0033] Specifically, the hot air unit 30 includes a fan 31 rotatably disposed in the hot air chamber 41, and a heating element 32 disposed in the hot air chamber 41. The rotation axis of the fan 31 passes through the hot air baffle 11, and the heating element 32 may be a heating tube circumferentially surrounding the outside of the fan 31 along the rotation axis of the fan 31. The inner liner assembly 12 is a hollow prismatic structure with an inner liner channel. The extension direction of the inner liner channel is the same as the extension direction of the rotation axis of the fan 31. The hot air baffle 11 is located at one end of the inner liner channel, thereby forming a cooking cavity 125 by the inner wall surface of the inner liner channel and the air blowing side of the hot air baffle 11. The other end of the inner liner channel forms an inner liner opening to facilitate the user to remove or place food into the cooking cavity 125.

[0034] Referring to Figures 1 and 5, the hot air baffle 11 includes a return air section and a baffle section. The return air section has a return air hole 111, and the baffle section is connected to the outer peripheral edge of the return air section. The return air section and the baffle section are parallel or coplanar. The rotation axis of the fan 31 passes perpendicularly through the return air section of the hot air baffle 11. The inner liner assembly 12 includes a first side plate 121, a top plate, a second side plate 123, and a bottom plate 124 arranged sequentially along the rotation axis. The inner wall surface of the inner liner channel includes the side of the first side plate 121 facing the second side plate 123, the side of the top plate facing the bottom plate 124, the side of the second side plate 123 facing the first side plate 121, and the side of the bottom plate 124 facing the top plate. It can be understood that the inner wall surface of the inner liner assembly 12 is the same as the inner wall surface of the inner liner channel.

[0035] When baking food using cooking equipment, the hot air unit 30 starts operating first. The fan 31 rotates and agitates the air inside the hot air chamber 41. Simultaneously, the heating element 32 heats the air ejected from the fan 31, thus forming a hot airflow. The hot airflow passes through the air vents and the hot air baffle 11 before entering the cooking chamber 125. After flowing a certain distance in the cooking chamber 125, the hot airflow turns around and flows back towards the hot air baffle 11. The returning hot airflow, as a return airflow, passes through the return air vent 111 and the hot air baffle 11 before entering the hot air chamber 41. Then, under the agitation of the fan 31, the returning airflow becomes hot air again. The hot airflow repeats the above process, circulating multiple times between the hot air chamber 41 and the cooking chamber 125, thereby heating the food multiple times. Normally, the return airflow still carries a lot of heat. This means that in most cases, after the return airflow enters the hot air chamber 41, it only needs to be disturbed again by the fan 31 to become hot airflow again without being reheated. Only after the hot airflow has circulated multiple times and the return airflow to the hot air chamber 41 drops below a certain temperature does it need to be reheated to become hot airflow again.

[0036] Therefore, the operation of the hot air unit 30 is as follows: During a complete food cooking process, the fan 31 continuously rotates to provide continuous power for the circulation of hot air. The heating element 32 starts and runs intermittently. After heating the air in the hot air cavity 41 once, the heating element 32 stops operating. During the period when the heating element 32 stops operating, the hot air circulates multiple times between the hot air cavity 41 and the cooking cavity 125 until the temperature of the air in the hot air cavity 41 and the return air entering the hot air cavity 41 drops below a certain temperature, at which point the heating element 32 starts operating again. In this way, not only is the heat of the hot air circulated fully and efficiently, but the power consumption of the heating element 32 is also reduced. The heating element 32 does not need to run continuously for a long time, and the fan 31 is prevented from being exposed to prolonged heat. After the food cooking is completed, the remaining hot air in the cooking cavity 125 and the hot air cavity 41 is discharged from the cooking equipment.

[0037] Specifically, the hot airflow circulates between the hot air chamber 41 and the cooking chamber 125 according to a preset circulation path. This circulation path includes a centrifugal path in the hot air chamber 41, a blowing path in the cooking chamber 125, and a return path in the cooking chamber 125. The centrifugal path refers to the path where the returning airflow, passing through the return air hole 111 and the hot air baffle 11, is thrown out of the fan 31 radially under the disturbance of the fan 31. The blowing path refers to the path where the hot airflow thrown out by the fan 31 passes through the blowing hole and the hot air baffle 11, flowing away from the hot air baffle 11. The return path refers to the path where the hot airflow turns around and flows back within the cooking chamber 125, flowing towards the return air hole 111 in a direction close to the hot air baffle 11. The hot airflow that contributes to the cooking of the food mainly originates from the blowing and return paths.

[0038] Furthermore, the cooking device of this application also includes an exhaust unit 20. The heat-concentrating unit 10 includes an exhaust connector 122 with an air outlet 1221. The cooking cavity 125 is formed inside the exhaust connector 122 and communicates with the air outlet 1221. The exhaust unit 20 includes a guide 21 connected to the exhaust connector 122. The guide 21 has an exhaust channel communicating with the outside of the cooking device and the air outlet 1221. Therefore, the exhaust connector 122 and the guide 21 form an exhaust path, which allows hot air to be discharged from the cooking cavity 125 to the outside of the cooking device. The hot airflow can be discharged outward along the exhaust path in a concentrated manner after the food is cooked, or it can be discharged outward intermittently along the exhaust path multiple times during the food cooking process. Specifically, some of the hot airflow circulates between the hot air chamber 41 and the cooking chamber 125 several times before being discharged outward along the exhaust path. Then, the hot air unit 30 continues to generate hot airflow. After the hot airflow circulates between the hot air chamber 41 and the cooking chamber 125 several times again, some of the hot airflow is discharged outward along the exhaust path again.

[0039] In some embodiments, the top plate of the inner liner assembly 12 has an air outlet 1221 communicating with the cooking cavity 125, and the top plate serves as the external exhaust connector 122 of the heat-concentrating unit 10. Referring to Figures 1 and 2, the guide member 21 is connected to the outer side of the top plate, and the cooking cavity 125 is formed on the inner side of the top plate. The outer side of the top plate serves as the outer side of the external exhaust connector 122, specifically the side of the top plate relatively away from the bottom plate 124, and the inner side of the top plate serves as the inner side of the external exhaust connector 122, specifically the side of the top plate relatively close to the bottom plate 124. It can be understood that the external exhaust connector 122 of the heat-concentrating unit 10 can also be a first side plate 121 or a second side plate 123. When the first side plate 121 serves as the external exhaust connector 122, it has an air outlet 1221 that connects to the cooking cavity 125. The inner side of the external exhaust connector 122 is the side of the first side plate 121 that is relatively close to the second side plate 123. The guide member 21 is connected to the outer side of the first side plate 121. The outer side of the first side plate 121 serves as the outer side of the external exhaust connector 122, specifically the side of the first side plate 121 that is relatively far away from the second side plate 123. When the second side plate 123 serves as the external exhaust connector 122, it has an air outlet 1221 that connects to the cooking cavity 125. The inner side of the external exhaust connector 122 is the side of the second side plate 123 that is relatively close to the first side plate 121. The guide member 21 is connected to the outer side of the second side plate 123. The outer side of the second side plate 123 serves as the outer side of the external exhaust connector 122, specifically the side of the second side plate 123 that is relatively far away from the first side plate 121.

[0040] Obviously, it is necessary to allow the hot airflow to be discharged from the cooking cavity 125. Otherwise, the hot airflow will remain in the cooking device for a long time and continue to absorb heat, resulting in a large amount of extremely hot air accumulating in the cooking cavity 125 and a significant increase in air pressure inside the cooking cavity 125. When the user opens the cooking cavity 125 and tries to take away the food, the user is easily burned by the high temperature and high pressure hot air inside the cooking cavity 125. However, due to the presence of the air outlet 1221 and the exhaust channel, the hot airflow is difficult to remain in the cooking equipment for a long time. In most cases, the hot airflow only circulates a few times between the hot air chamber 41 and the cooking chamber 125 before being prematurely discharged through the guide 21. The heat carried in the hot airflow is not efficiently utilized, and the temperature and amount of hot air in the cooking chamber 125 fluctuate drastically. In order not to affect the cooking efficiency of the food, the heating element 32 has to be started frequently or even run continuously to continuously heat the airflow thrown out from the fan 31 to continuously replenish the hot airflow in the cooking chamber 125. Therefore, the power consumption of the existing cooking equipment is high, and a large amount of power consumption is used for the hot air unit 30 to generate hot airflow.

[0041] In view of this, the improvement of the cooking equipment in this application includes: the exhaust unit 20 further includes a blocking element, which is disposed on the exhaust path formed by the exhaust connector 122 and the guide 21 and has an exhaust gap, wherein the exhaust gap connects the cooking chamber 125 and the exhaust channel; and / or, the exhaust gap connects the exhaust channel and the outside of the cooking equipment. With this configuration, the cooking chamber 125 is connected to the outside of the cooking equipment through the exhaust channel and the exhaust gap, thereby allowing hot airflow to be discharged from the cooking equipment along the exhaust path. The blocking element disposed on the exhaust path can obstruct and interfere with the hot airflow, slowing down the speed at which the hot airflow is discharged along the exhaust path. The amount of hot airflow discharged in the same time is reduced, the residence time of the hot airflow in the cooking equipment is extended, and the number of cycles of the hot airflow between the hot air chamber 41 and the cooking chamber 125 is increased, improving the utilization rate of the heat carried by the hot airflow, preventing the hot airflow from being discharged too quickly and prematurely, reducing the temperature fluctuation range in the cooking chamber 125, and thus eliminating the need for frequent start-ups of the heating unit, thereby reducing the power consumption of the hot air unit 30.

[0042] In some embodiments, the obstruction element includes a ventilation cover 221 covering the air outlet 1221. Referring to Figures 2 and 3, the ventilation cover 221 is installed on the exhaust connector 122 formed by the top plate. The ventilation cover 221 includes an obstruction sidewall 2212 and a recessed bottom wall 2215. The obstruction sidewall 2212 protrudes from the inner side of the exhaust connector 122, and the recessed bottom wall 2215 is connected to the end of the obstruction sidewall 2212 that is relatively far from the top plate and is arranged facing the air outlet 1221 on the top plate. The obstruction sidewall 2212 and the recessed bottom wall 2215 together form a purification chamber 2216. The exhaust leakage includes a first leakage 2211 formed in the obstruction sidewall 2212. The cooking chamber 125, the first leakage 2211, the purification chamber 2216, the air outlet 1221 and the exhaust channel are sequentially connected. The ventilation cover 221 forms a protruding boss structure on the side of the top plate near the bottom plate 124. For the hot airflow flowing along the blowing path, this boss structure makes the flow path of the hot airflow into the air outlet 1221 and then into the exhaust channel more tortuous and complex. In other words, the hot airflow flowing along the blowing path is not easy to be discharged outward, thus slowing down the discharge rate of the hot airflow. As the number of times the hot airflow circulates in the cooking device increases, the temperature and air pressure in the cooking chamber 125 gradually increase. A portion of the hot airflow is squeezed to the inside of the exhaust connector 122. At this time, the hot airflow attached to the inside of the exhaust connector 122 will pass through the first leak 2211 into the purification chamber 2216, and then enter the air outlet 1221 and the exhaust channel.

[0043] Referring to Figures 3 and 4, in some embodiments, the obstruction sidewall 2212 includes a front side 2214 and a rear side 2213. The front side 2214 is the side of the obstruction sidewall 2212 that is relatively far away from the hot air unit 30 and the hot air baffle 11, and the rear side 2213 is the side of the obstruction sidewall 2212 that is relatively close to the hot air unit 30 and the hot air baffle 11. The first leak 2211 is entirely opened on the front side 2214. Therefore, the hot air flow along the blowing path will first reach the rear side 2213. Then, the hot air flow will bypass the ventilation cover 221 and continue to flow forward a distance away from the hot air unit 30 and the hot air baffle 11. That is to say, even if the hot air flow along the blowing path reaches the surface of the obstruction sidewall 2212, it will not immediately enter the first leak 2211. Only when the air pressure in the cooking cavity 125 rises to a certain level will a portion of the hot air flow be squeezed to the front side 2214 and thus enter the first leak 2211. This configuration allows hot air to flow intermittently into the exhaust channel through the first leak 2211. That is, after the hot air circulates between the hot air chamber 41 and the cooking chamber 125 several times, a portion of the hot air will be discharged. Once the air pressure inside the cooking chamber 125 drops slightly, the discharge of hot air will stop. Only after the hot air circulates between the hot air chamber 41 and the cooking chamber 125 several times again will a portion of the hot air continue to be discharged.

[0044] In other embodiments, the first leak 2211 includes a rear leak 2213 and a front leak 2214, with the opening of the front leak 2214 being larger than the opening of the rear leak 2213. With this configuration, most of the hot air entering the first leak 2211 and then the exhaust channel is forced into the front leak 2214 as the air pressure inside the cooking chamber 125 increases; only a small amount of hot air flowing along the blowing path enters the rear leak 2214. This also helps to prevent newly generated hot air from being prematurely and excessively discharged.

[0045] Optionally, referring to Figures 2 and 3, the purification assembly further includes a second purification module 52, at least a portion of which is located within the purification chamber 2216. The portion of the second purification module 52 located within the purification chamber 2216 engages with the inner wall of the chamber 2216 and has a ventilation hole 53 connecting the purification chamber 2216 to the exhaust channel. With this configuration, the hot airflow entering the purification chamber 2216 from the first leak 2211 can be purified and deodorized by the second purification module 52. Before the hot airflow enters the exhaust channel and becomes waste gas, the hot airflow is again filtered by the second purification module 52 to remove odor components. This further reduces the odor concentration of the final waste gas exhaust to the outside of the cooking equipment, alleviating irritation to the user's nose and mouth, and further reducing the environmental impact of the waste gas exhaust.

[0046] Specifically, the hot airflow located on the rear side 2213 and attached to the inner side of the external exhaust connector 122 can only enter the first leak 2211 after bypassing the ventilation cover 221 and reaching the front side 2214. In contrast, the hot airflow located on the front side 2214 and attached to the inner side of the external exhaust connector 122 can more easily enter the first leak 2211. Taking the top plate as the external exhaust connector 122 as an example, the opening of the first leak 2211 is away from the hot air baffle 11 and the hot air unit 30, while the opening of the air outlet 1221 is set towards the bottom plate 124. That is, the opening direction of the first leak 2211 and the opening direction of the air outlet 1221 are perpendicular to each other. Therefore, the hot airflow needs to be turned after entering the first leak 2211 before it can enter the air outlet 1221. Of course, not only does the obstruction sidewall 2212 hinder the hot airflow, but the second purification module 52 also hinders and slows down the hot airflow.

[0047] Furthermore, referring to Figures 2 and 5, regardless of whether the first side panel 121, the top panel, or the second side panel 123 has an air outlet 1221 which serves as an external exhaust connector 122, the external exhaust connector 122 includes a front end and a rear end arranged opposite to each other. The front end is the end of the external exhaust connector 122 that is relatively far away from the hot air baffle 11 and the hot air unit 30, and the rear end is the end of the external exhaust connector 122 that is relatively close to the hot air baffle 11 and the hot air unit 30. The front end is used to form the edge of the inner liner opening, and the distance from the air outlet 1221 to the front end is greater than the distance from the air outlet 1221 to the rear end. With this arrangement, the air outlet 1221 is located in a dead corner position away from the air blowing path inside the cooking cavity 125. After the hot air flow passes through the hot air baffle 11 and enters the cooking cavity 125, it can avoid the air outlet 1221 and the ventilation cover 221, and immediately flow along the air blowing path, ensuring that the newly generated hot air flow does not enter the external exhaust channel prematurely. When the top plate has an air outlet 1221 and is used as an external exhaust connector 122, as shown in Figure 5, the distance from the first side plate 121 to the air outlet 1221 / ventilation cover 221 is a1, and the distance from the second side plate 123 to the air outlet 1221 / ventilation cover 221 is a2, where a1≠a2. With this configuration, the hot airflow along the blowing path travels a greater distance to the air outlet 1221 / ventilation cover 221, allowing the newly generated hot airflow to smoothly avoid the first gap 2211 and the air outlet 1221, preventing premature and rapid exhaust.

[0048] In some embodiments, the guide member 21 includes a buffer tube 211 connected to the outside of the outward discharge connector 122, the outward discharge channel includes a buffer cavity 2111 formed within the buffer tube 211, the obstruction member also includes a bent tube 222 connected to the buffer tube 211, and the outward discharge leak also includes a second leak 2221 formed within the bent tube 222. The cooking chamber 125, the air outlet 1221, the buffer cavity 2111, and the second leak 2221 are sequentially connected. With this configuration, the hot airflow entering the buffer cavity 2111 from the cooking chamber 125 can ultimately be discharged outward from the cooking device through the second leak 2221. For ease of description, the hot airflow entering the buffer tube 211 is referred to as the exhaust airflow. The bend pipe 222, acting as a barrier, is located at the very end of the exhaust path. When the exhaust gas flows along the buffer chamber 2111 toward the second leak 2221, it is blocked by the inner wall of the bend pipe 222 and deflected. Therefore, the bend pipe 222 can prevent the exhaust gas from entering the second leak 2221 too quickly and being discharged outward. Through the bend pipe 222, the exhaust gas gradually fills the buffer chamber 2111 and stays in the buffer chamber 2111 for a longer time, which also gradually increases the air pressure in the buffer chamber 2111. The increased air pressure in the buffer chamber 2111 can slow down the rate at which the hot air enters the buffer chamber 2111 from the cooking chamber 125, thereby increasing the number of times the hot air circulates between the hot air chamber 41 and the cooking chamber 125 and prolonging the residence time of the hot air in the cooking device.

[0049] Specifically, the guide member 21 also includes a connecting member 212 bent and connected to the buffer tube 211, and the external discharge channel also includes a waste gas passage 2121 formed inside the connecting member 212. Referring to Figures 2 to 4, the buffer tube 211 includes a first connecting part 2112 and a second connecting part 2113. One end of the connecting member 212 is connected to the first connecting part 2112, and the other end of the connecting member 212 is connected to the outside of the external discharge connector 122. One end of the bent tube 222 is connected to the second connecting part 2113, and the other end of the bent tube 222 extends away from the external discharge connector 122. The second gap 2221 passes through the end of the connecting member 212 that is relatively away from the second connecting part 2113 to form an exhaust port 2222. The two ends of the waste gas passage 2121 are respectively connected to the buffer cavity 2111 and the air outlet 1221. With this configuration, the inner side of the external exhaust connector 122, the connecting pipe 212, and the buffer pipe 211 form a more tortuous exhaust path. The hot airflow flows along the inner side of the external exhaust connector 122, the air outlet 1221, the waste airflow channel 2121, the buffer chamber 2111, and the second leak 2221, and finally exits from the exhaust port 2222. During this process, the hot airflow undergoes at least three turns. The first turn occurs when entering the air outlet 1221, the middle turn occurs when entering the buffer chamber 2111 from the waste airflow channel 2121, and the last turn occurs when entering the second leak 2221 from the buffer chamber 2111. The flow rate of the hot airflow decreases significantly, which increases the difficulty for the hot airflow to enter the buffer chamber 2111 from the cooking chamber 125. Therefore, it helps to increase the number of cycles and the residence time of the hot airflow in the cooking device.

[0050] Referring to Figures 3 and 4, the top plate of the inner liner assembly 12 serves as the external discharge connector. The buffer tube 211 has a flat tubular structure, including a first tube wall 2114 and a second tube wall 2115 spaced apart. The buffer cavity 2111 is formed between the first tube wall 2114 and the second tube wall 2115. The first tube wall 2114 has a side inlet 2116, and the second tube wall 2115 is located on the side of the first tube wall 2114 that is relatively far away from the external discharge connector 122. The end of the connecting pipe 212 that is relatively far away from the external discharge connector 122 is sealed to the opening edge of the side inlet 2116, thereby connecting the side inlet 2116 to the buffer cavity 2111 and the waste gas passage 2121. Therefore, the opening edge of the side inlet 2116 forms the first connecting pipe portion 2112. The distance from the buffer cavity 2111 to the outer drain connector 122 increases from the first connecting pipe 2112 to the second connecting pipe 2113. The distance from the buffer cavity 2111 to the outer drain connector 122 is the distance from the side of the first pipe wall 2114 facing the second pipe wall 2115 to the outer drain connector 122. Therefore, a climbing angle is formed between the extension direction of the buffer cavity 2111 and the extension direction of the outer drain connector 122. The minimum value of the climbing angle is 3° and the maximum value of the climbing angle is 8°.

[0051] With this configuration, the exhaust gas flow entering the buffer chamber 2111 tends to spontaneously flow from the first connecting pipe 2112 to the second connecting pipe 2113, thus approaching the second leak 2221. This is because the exhaust gas flow carries heat, giving it an upward acceleration at room temperature. As the exhaust gas flow moves from the first connecting pipe 2112 to the second connecting pipe 2113, it also rises slightly. Therefore, the buffer pipe 211 effectively prevents the exhaust gas flow from flowing back into the cooking chamber 125 from the buffer chamber 2111. The rise angle of 3° to 8° ensures that the exhaust gas flow moves towards the second leak 2221 at a slow and stable rate, helping to maintain stable internal air pressure in the buffer chamber 2111. This prevents the exhaust gas flow from flowing back into the cooking chamber 125 due to an increase in internal air pressure in the buffer chamber 2111, and also prevents the hot air flow from the cooking chamber 125 from entering the buffer chamber 2111 prematurely and too quickly due to a decrease in internal air pressure in the buffer chamber 2111.

[0052] Optionally, referring to Figure 3, the purification component further includes a second purification module 52, at least a portion of which is located inside the exhaust gas duct 2121. The portion of the second purification module 52 located inside the exhaust gas duct 2121 engages with the inner wall of the exhaust gas duct 2121 and has ventilation holes 53 connecting the cooking chamber 125 and the buffer chamber 2111. As the exhaust gas flows through the ventilation holes 53, odor components within the exhaust gas are filtered and adsorbed by the second purification module 52. With this configuration, the exhaust gas can be purified and deodorized by the second purification module 52 before entering the buffer chamber 2111, further reducing the odor concentration of the exhaust gas discharged to the outside of the cooking equipment. This alleviates the irritation of the exhaust gas to the user's nose and mouth and reduces environmental pollution.

[0053] In some embodiments, the second purification module 52 can chemically react with odor components. The hot airflow passing through the second purification module 52 can increase the chemical reaction rate between the second purification module 52 and the odor components and catalyze the reaction. In other embodiments, the second purification module 52 can physically adsorb and retain odor components. The temperature of the hot airflow can increase the activity of the second purification module 52, thereby improving the second purification module 52's ability to retain and adsorb odor components.

[0054] Optionally, referring to Figures 3 and 4, the cross-sectional area of ​​the second leak 2221 decreases from the second connecting pipe 2113 to the exhaust port 2222. The second connecting pipe 2113 includes a pipe section with an arc-shaped tubular structure. The buffer chamber 2111 and the second leak 2221 are connected through the inner cavity of the second connecting pipe 2113, achieving an arc transition. With this configuration, after the exhaust gas enters the second leak 2221 from the inner cavity of the second connecting pipe 2113, it can quickly flow outward with a small flow rate and a high flow velocity, ensuring smooth outward discharge of the exhaust gas and avoiding blockage during outward flow. This prevents a sudden increase in air pressure within the buffer chamber 2111, which could lead to backflow of the exhaust gas. When the top plate is used as the external exhaust connector 122, the bent pipe 222 extending upward away from the external exhaust connector 122 can guide the exhaust gas upward so that it can be absorbed by the range hood located above the cooking equipment.

[0055] Optionally, referring to Figure 4, the distance between the first pipe wall 2114 and the second pipe wall 2115 is less than the width of the first pipe wall 2114 and the second pipe wall 2115, and the width of the first pipe wall 2114 and the second pipe wall 2115 is not less than twice the diameter of the side inlet 2116. With this configuration, the buffer tube 211 is closer to a flat tubular structure, and the buffer cavity 2111 is a flat cavity. After the exhaust gas flows into the buffer cavity 2111 through the exhaust gas passage 2121, it immediately crashes into the second tube wall 2115, which greatly reduces the flow velocity of the exhaust gas. The exhaust gas then diffuses and overflows laterally along the first tube wall 2114 to gradually fill the buffer cavity 2111. This can prevent the exhaust gas from entering the second leak 2221 too early and too fast, and can maintain a high-pressure state in the buffer cavity 2111 for a longer period of time. Overall, the air pressure in the buffer cavity 2111 is approximately equal to or slightly less than the air pressure in the cooking cavity 125, but greater than the ambient air pressure outside the cooking equipment. In other words, from the cooking cavity 125 to the buffer cavity 2111, and then to the external environment of the cooking equipment, a gradually decreasing air pressure distribution is established.

[0056] Furthermore, given that odor components in the food can diffuse into the hot airflow, and the diffusion rate increases with the number of times the hot airflow circulates within the cooking equipment, resulting in a pungent and unpleasant odor, the purification component also includes a first purification module 51 located within the hot air chamber 41. Thus, the first purification module 51 can filter out odor components from the return airflow entering the hot air chamber 41 and the air accumulated within it, reducing the concentration of odor components in the newly generated hot airflow within the hot air chamber 41. Through the purification and deodorization of the hot airflow by the first purification module 51, the hot air discharged from the cooking equipment is less likely to cause a strong pungent odor to the user, mitigating the environmental impact of the discharged hot air.

[0057] Referring to Figure 2, in some embodiments, the first purification module 51 is located on the outer periphery of the fan 31. The fan 31 includes a main body and fan blades connected to the main body. The main body and the return air section are disposed opposite to each other. The hot air unit 30 also includes a drive member connected to the main body of the fan 31. The drive member can drive the fan 31 to rotate around a preset rotation center, which is the rotation axis of the fan 31. The outer periphery of the fan 31 includes the ends of the fan blades that are relatively far away from the preset rotation center. When the fan 31 rotates, it draws in air so that the air flows back towards the main body along the extension direction of the preset rotation center. Then, the drawn-in air is accelerated by the fan blades. Finally, the air is thrown out of the end of the fan 31 under centrifugal force. Therefore, the outer periphery of the fan 31, which is composed of the ends of the fan blades, is the air outlet of the fan 31. After the airflow leaves the fan 31, it flows to the first purification module 51 and is filtered by the first purification module 51 to remove odor components. Then, the airflow is blown into the cooking cavity 125 as hot air.

[0058] Specifically, referring to Figure 2, the heating element 32 is located on the outer periphery of the fan 31, and the first purification module 51 is located on the side of the heating element 32 that is relatively far away from the fan 31. With this configuration, the airflow, after being ejected from the fan 31, first flows through the heating element 32 and is heated to become hot air. Then, the hot airflow flows through the first purification module 51 and is filtered to remove odor components. In other words, the first purification module 51 purifies the airflow carrying heat; a higher temperature improves the efficiency of the first purification module 51 in removing odor components.

[0059] In some embodiments, the first purification module 51 can chemically react with odor components, and the hot airflow passing through the first purification module 51 can increase the chemical reaction rate between the first purification module 51 and the odor components and catalyze the reaction; in other embodiments, the first purification module 51 can physically adsorb and retain odor components, and the temperature of the hot airflow can increase the activity of the first purification module 51, thereby improving the first purification module 51's ability to retain and adsorb odor components.

[0060] Optionally, referring to Figure 2, the heating element 32 is a heating tube, which includes a closed-loop tube segment circumferentially surrounding the fan 31 along its rotation axis. The first purification module 51 is a closed-loop structure, and the first purification module 51 circumferentially surrounds the outer periphery of the closed-loop tube segment along the rotation axis of the fan 31. That is, the first purification module 51 itself has a hollow area, and both the fan 31 and the closed-loop tube segment are housed within the hollow area of ​​the first purification module 51. Optionally, both the closed-loop tube segment and the first purification module 51 are annular structures, and the closed-loop tube segment, the first purification module 51, and the fan 31 are coaxially arranged. The rotation axis of the fan 31 coincides with the axis of the closed-loop tube segment and also with the axis of the first purification module 51. In this way, the air ejected radially from the fan 31 can be heated by the heating element 32, and the air ejected radially from the fan 31 can be filtered by the first purification module 51 to remove odor components, improving the purification and deodorization effect and preventing some hot airflow from missing the first purification module 51.

[0061] Optionally, referring to Figure 2, the two ends of the first purification module 51 abut against the leeward side of the hot air baffle 11 and the side of the back plate 40 facing the hot air baffle 11, respectively. Therefore, one end of the hollow area of ​​the first purification module 51 is covered by the hot air baffle 11, and the other end of the hollow area of ​​the first purification module 51 is covered by the back plate 40. Correspondingly, the first purification module 51 is provided with a ventilation hole 53, which extends through the side of the first purification module 51 relatively close to the fan 31 and also through the other side of the first purification module 51 relatively far from the fan 31.

[0062] Thus, the first purification module 51, the hot air baffle 11, and the back panel 40 together form a closed space area. The closed space area and the cooking cavity 125 are connected only through the return air hole 111, and the closed space area and the hot air cavity 41 located outside the first purification module 51 are connected only through the ventilation hole 53 of the first purification module 51. This means that the return airflow entering the closed space area and the air accumulated in the closed space area can only diffuse to the hot air cavity 41 area outside the first purification module 51 through the ventilation hole 53 of the first purification module 51. This ensures that all the hot airflow thrown out of the fan 31 can flow through the first purification module 51 and be fully filtered by the first purification module 51 to remove odor components, which significantly improves the odor removal and purification effect.

[0063] The ventilation holes 53 can be mesh holes extending radially along the first purification module 51. The mesh holes are evenly distributed circumferentially along the first purification module 51. The end of each ventilation hole 53 that is relatively close to the rotation axis of the fan 31 penetrates the inner circumference of the first purification module 51, which is the side of the first purification module 51 that is relatively close to the fan 31 and the heating element 32. The other end of each ventilation hole 53 that is relatively far from the rotation axis of the fan 31 penetrates the outer circumference of the first purification module 51, which is the other side of the first purification module 51 that is relatively far from the fan 31 and the heating element 32. In this way, the ventilation holes 53 are numerous and densely distributed. The inner wall surface of the ventilation holes 53 serves as the main surface of the first purification module 51 for filtering odor components, significantly increasing the contact area between the first purification module 51 and the hot airflow.

[0064] Referring to Figures 1 and 5, in some embodiments, a portion of the hot air baffle 11 protrudes relative to the back plate 40 and extends into the inner liner channel along the rotation axis of the fan 31, such that at least the baffle portion is located within the inner liner channel. The hot air baffle 11 also includes a convex edge portion, which is bent and connected to the outer periphery of the baffle portion and protrudes from the side of the baffle portion facing the back plate 40. The end of the convex edge portion that is relatively away from the outer periphery of the baffle portion is connected to the back plate 40. The convex edge portion is spaced apart from the inner wall surface of the inner liner channel. The air blowing hole includes a side air blowing hole 112 opened on the convex edge portion, and the opening of the side air blowing hole 112 faces the inner wall surface of the inner liner channel. Optionally, the convex edge portion is a closed-loop structure extending along the outer periphery of the baffle portion, surrounding the baffle portion and circumferentially surrounding the hot air unit 30 along the rotation axis of the fan 31. The outer periphery of the first purification module 51 faces the inner peripheral wall of the convex edge portion.

[0065] Specifically, as shown in Figure 1, the outer periphery of the baffle portion is approximately octagonal, including a first side edge, a first inclined edge, a top edge, a second inclined edge, a second side edge, a third inclined edge, a bottom edge, and a fourth inclined edge arranged sequentially along the circumferential direction of the fan 31 rotation axis; the convex edge portion includes a first side convex edge 1131 bent and connected to the first side edge, a first inclined convex edge 1135 bent and connected to the first inclined edge, a top convex edge 1132 bent and connected to the top edge, a second inclined convex edge 1136 bent and connected to the second inclined edge, a second side convex edge 1133 bent and connected to the second side edge, a third inclined convex edge 1137 bent and connected to the third inclined edge, a bottom convex edge 1134 bent and connected to the bottom edge, and a fourth inclined convex edge 1138 bent and connected to the fourth inclined edge. The side of the first side plate 121 facing the second side plate 123 is spaced apart from the first side protrusion 1131; the side of the top plate facing the bottom plate 124 is spaced apart from the top protrusion 1132; the side of the second side plate 123 facing the first side plate 121 is spaced apart from the second side protrusion 1133; and the side of the bottom plate 124 facing the top plate is spaced apart from the bottom protrusion 1134. The two ends of the first oblique protruding edge 1135 are respectively connected to the first side protruding edge 1131 and the top protruding edge 1132. The side of the first oblique protruding edge 1135 away from the hot air unit 30 faces the angle between the first side plate 121 and the top plate. The two ends of the second oblique protruding edge 1136 are respectively connected to the top protruding edge 1132 and the second side protruding edge 1133. The side of the second oblique protruding edge 1136 away from the hot air unit 30 faces the angle between the top plate and the second side plate 123. The two ends of the third oblique protruding edge 1137 are respectively connected to the second side protruding edge 1133 and the bottom protruding edge 1134. The side of the third oblique protruding edge 1137 away from the hot air unit 30 faces the angle between the second side plate 123 and the bottom plate 124. The two ends of the fourth oblique protruding edge 1138 are respectively connected to the bottom protruding edge 1134 and the first side protruding edge 1131. The side of the fourth oblique protruding edge 1138 away from the hot air unit 30 faces the angle between the bottom plate 124 and the first side plate 121.

[0066] Optionally, as shown in Figures 1 and 5, the side air blowing hole 112 is provided on any one or more of the first side protrusion 1131, the top protrusion 1132, the second side protrusion 1133, and the bottom protrusion 1134; the first oblique protrusion 1135, the second oblique protrusion 1136, the third oblique protrusion 1137, and the fourth oblique protrusion 1138 are not provided with side air blowing holes 112. This design not only does not affect the hot airflow passing through the hot air baffle 11 and blowing towards the cooking cavity 125, but also inhibits the hot airflow from flowing into the dead corner area of ​​the inner wall of the inner cavity channel. This allows the hot airflow along the blowing path to avoid the air outlet 1221, which is usually located in the dead corner area of ​​the inner wall of the inner cavity channel. This helps to increase the number of hot airflow cycles. The dead corners of the inner wall include the angle between the first side plate 121 and the top plate, the angle between the top plate and the second side plate 123, the angle between the second side plate 123 and the bottom plate 124, and the angle between the bottom plate 124 and the first side plate 121. Especially when the top plate is provided with an air outlet 1221 near the hot air baffle 11 and the first side plate 121, the first oblique protruding edge 1135 can suppress the flow of hot air towards the air outlet 1221, prevent the hot air from entering the exhaust channel and being discharged from the cooking equipment too early and too fast, thereby increasing the number of hot air circulation cycles. It is understandable that when the top plate is used as an external exhaust connector 122, and an air outlet 1221 is provided in the area of ​​the top plate near the hot air baffle 11 and the first side plate 121, the distance from the air outlet 1221 to the front end of the top plate is greater than the distance from the air outlet 1221 to the rear end of the top plate. The distance from the first side plate 121 to the air outlet 1221 is a1, and the distance from the second side plate 123 to the air outlet 1221 is a2, where a1 < a2. The front end of the top plate is the end of the top plate that is relatively far away from the hot air unit 30 and the hot air baffle 11, and the rear end of the top plate is the end of the top plate that is relatively close to the hot air unit 30 and the hot air baffle 11. Of course, a1 can also be greater than a2. In this case, the second oblique protruding edge 1136 plays the role of inhibiting the flow of hot air towards the air outlet 1221.

[0067] Optionally, in some embodiments, the air vents also include front air vents located on the baffle portion. The hot airflow passing through the front air vents can be directly blown into the cooking cavity 125 and then directly flow into the inner liner opening. In contrast, due to the fluid adhesion effect, the hot airflow passing through the side air vents 112 mainly flows along the inner wall of the inner liner channel. Therefore, the hot airflow passing through the front air vents is responsible for directly baking the food, while the hot airflow passing through the side air vents 112 is used more to form a heat flow field occupying the cooking cavity 125. The heat flow field surrounds the food, and the two types of hot airflows work together to ensure that the food is fully heated and cooked. The side air vents 112 located on the convex edge make it easier for the hot airflow to pass through. After being thrown out of the fan 31, the hot airflow has a radial velocity vector that flows radially along the rotation axis of the fan 31. With the help of the radial velocity vector, most of the hot airflow is directly blown towards the inside of the convex edge facing the hot air unit 30, and then directly passes through the side air vents 112 until it reaches the inner wall of the inner liner channel. Of course, the positive air blowing holes on the baffle can also be removed.

[0068] Furthermore, regardless of whether the air blowing hole is a front air blowing hole on the baffle portion, a side air blowing hole 112 on the convex edge portion, or a combination of both, the shortest distance from the air blowing hole to the rotation axis is not less than the longest distance from the first purification module 51 to the rotation axis. Referring to Figure 2, the distance from the side air blowing hole 112 on the convex edge portion to the rotation axis of the fan 31 is greater than the distance from the outer periphery of the first purification module 51 to the rotation axis of the fan 31. If we observe the blowing side of the hot air baffle 11 from a line of sight parallel to the rotation axis of the fan 31, as shown in Figure 1, then the projection of the blowing hole onto the parallel plane of the hot air baffle 11 is the projection of the air outlet; the projection of the first purification module 51 onto the parallel plane of the hot air baffle 11 is the projection of the deodorization position; and the projection of the return air hole 111 onto the parallel plane of the hot air baffle 11 is the projection of the return air opening. It is defined that the parallel plane of the hot air baffle 11 is parallel to the hot air baffle 11 and perpendicular to the rotation axis of the fan 31. Therefore, the deodorization position projection is a closed loop, with the air outlet projection entirely located outside the deodorization position projection, and the return air opening projection entirely located inside the deodorization position projection. Thus, all the return airflow entering the hot air cavity 41 through the return air hole 111 passes through the first purification module 51 and reaches the outer periphery of the first purification module 51. The hot airflow blowing from the blowing hole towards the cooking cavity 125 also passes through the first purification module 51.

[0069] The cooking device of this application adopts the form of arranging the first purification module 51 in the hot air chamber 41. When the user takes food out of the cooking chamber 125 or puts food into the cooking chamber 125, the first purification module 51 will not be disturbed. At the same time, it also avoids the first purification module 51 being contaminated by food. The first purification module 51 can be kept clean for a longer period of time without frequent cleaning or replacement.

[0070] Compared with related technologies, the beneficial effects of the cooking device of this application include at least the following: 1) The cooking cavity is connected to the outside of the cooking device through an external exhaust channel and an external exhaust gap, allowing hot airflow to be discharged from the cooking device along the exhaust path, preventing a sharp increase in air pressure inside the cooking cavity, and reducing the risk of users being burned by hot airflow when opening the cooking cavity and taking out food; 2) The obstruction device set in the exhaust path hinders and interferes with the hot airflow, slowing down the speed at which the hot airflow is discharged from the cooking device along the exhaust path, while increasing the number of cycles of the hot airflow between the hot air unit and the cooking cavity, avoiding waste caused by the hot airflow being discharged from the cooking device too quickly and prematurely, and improving the utilization rate of the heat carried in the hot airflow; 3) It increases the residence time of the hot airflow in the cooking device, preventing temperature and heat fluctuations in the cooking cavity caused by the hot airflow being discharged too quickly, which helps to reduce the frequency of the hot air unit starting and heating the air, and reduces the total power consumption required to generate the hot airflow.

[0071] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0072] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the patent application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.

Claims

1. A cooking device, characterized in that, The device includes a heat-concentrating unit and an exhaust unit. The heat-concentrating unit includes an exhaust connector and has a cooking cavity formed inside the exhaust connector. The exhaust unit includes a guide and a barrier. The guide is connected to the exhaust connector and has an exhaust channel. The exhaust connector and the guide form an exhaust path. The barrier is disposed in the exhaust path and has an exhaust leak. The exhaust leak connects the cooking cavity and the exhaust channel; and / or, the exhaust leak connects the exhaust channel and the outside of the cooking device.

2. The cooking apparatus as described in claim 1, wherein, The external exhaust connector has an air outlet that connects to the external exhaust channel. The obstruction member includes a ventilation cover that covers the air outlet. The ventilation cover includes an obstruction sidewall that protrudes from the inside of the external exhaust connector. The external exhaust gap includes a first gap that is formed in the obstruction sidewall. The first gap connects the cooking cavity and the air outlet.

3. The cooking apparatus as described in claim 2, wherein, It also includes a hot air unit, wherein the obstruction sidewall forms a rear side relative to the side closer to the hot air unit, and the obstruction sidewall forms a front side relative to the side farther from the hot air unit, wherein... The first leak is entirely located on the front side; or, The first leakage includes a rear leakage and a front leakage, which are respectively opened on the rear side and the front side, and the opening of the front leakage is larger than the opening of the rear leakage.

4. The cooking apparatus as described in claim 3, wherein, The external exhaust connector includes a front end and a rear end. The front end is the end of the external exhaust connector that is relatively far away from the hot air unit, and the rear end is the other end of the external exhaust connector that is relatively close to the hot air unit. The distance from the air outlet to the front end is greater than the distance from the air outlet to the rear end.

5. The cooking apparatus as described in claim 4, wherein, The heat-gathering unit also includes a first side plate and a second side plate. The first side plate, the external exhaust connector and the second side plate are connected in sequence to form the cooking cavity. The distance from the first side plate to the air outlet is a1, and the distance from the second side plate to the air outlet is a2, where a1 ≠ a2.

6. The cooking apparatus as described in claim 2, wherein, The ventilation cover also includes a recessed bottom wall facing the air outlet. The obstruction side wall extends along the outer peripheral edge of the recessed bottom wall and surrounds the recessed bottom wall to form a purification chamber. The purification chamber connects the air outlet and the first leak. A purification module is provided inside the purification chamber.

7. The cooking apparatus as claimed in claim 1, wherein, The flow guide includes a buffer tube connected to the outward discharge connector, the outward discharge channel includes a buffer cavity formed in the buffer tube and communicating with the cooking cavity, the obstruction member includes a bent tube connected to the buffer tube, and the outward discharge gap includes a second gap formed in the bent tube, the second gap communicating with the buffer cavity and the outside of the cooking device.

8. The cooking apparatus as described in claim 7, wherein, The flow guide also includes a connecting pipe that is bent and connected to the buffer tube. The end of the connecting pipe that is away from the buffer tube is connected to the external discharge connector. The external discharge channel also includes a waste gas channel formed in the connecting pipe. The two ends of the waste gas channel are respectively connected to the buffer cavity and the cooking cavity.

9. The cooking apparatus as claimed in claim 8, wherein, The exhaust gas duct is equipped with a purification module.

10. The cooking apparatus as claimed in claim 7, wherein, The buffer tube includes a first connecting section and a second connecting section. The external drain connector and the bent tube are respectively connected to the first connecting section and the second connecting section. The distance from the buffer cavity to the external drain connector increases from the first connecting section to the second connecting section.

11. The cooking apparatus of claim 10, wherein, The extension direction of the buffer cavity and the extension direction of the outer connecting member form a climbing angle, the climbing angle being not less than 3° and not greater than 8°.

12. The cooking apparatus as claimed in claim 7, wherein, The bent pipe extends away from the external drain connector; and / or The second leak extends through the bent pipe and forms an exhaust port, and the cross-sectional area of ​​the second leak decreases from the buffer pipe to the exhaust port.

13. The cooking apparatus according to any one of claims 1 to 12, wherein, The heat-gathering unit also includes a hot air baffle connected to the external exhaust connector. A hot air unit and a purification module are provided on one side of the hot air baffle, and the cooking cavity is formed on the other side of the hot air baffle.

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