Cooking appliance and heat extraction method

Abstract

A cooking appliance (100) and a heat extraction method. The cooking appliance (100) comprises a machine body (10), an extraction assembly (20), an inner container (30) and a door panel (40); the machine body (10) is provided with a container accommodating cavity (11) and a vent; the extraction assembly (20) comprises a heat dissipating member (21) provided on the machine body (10) and provided with a heat dissipating channel (2131), and further comprises a suction member (22) provided on the heat dissipating member (21), the suction member (22) comprising a first air inlet end (2211), a second air inlet end (2221), and an air outlet side in communication with the heat dissipating channel (2131). The inner container (30) is provided in the container accommodating cavity (11) and is provided with a cooking cavity (31), a cooling air duct (32) communicating with the first air inlet end (2211) is formed between an inner wall of the container accommodating cavity (11) and an outer wall of the inner container (30). A suction air duct (231) is formed between the door panel (40) and the second air inlet end (2221).

Description

Cooking equipment and heat extraction methods

[0001] Related applications

[0002] This application claims priority to Chinese patent application filed on January 2, 2025, application number 202510004945.9, entitled "Cooking Equipment and Heat Extraction Method", the entire contents of which are incorporated herein by reference. Technical Field

[0003] This application relates to the field of household appliance technology, and in particular to a cooking device and a heat extraction method. Background Technology

[0004] Ovens, steam ovens, and other cooking appliances retain residual heat after use, posing a risk of burns to users. Some existing cooking appliances are equipped with exhaust fans to dissipate this residual heat. However, these appliances suffer from uneven heat dissipation, with the main unit cooling more effectively than the door panel. This issue is particularly pronounced in appliances with high-temperature self-cleaning functions. In this mode, the inner cavity of the appliance needs to maintain a temperature far above the standard boiling point for an extended period. During this time, the door panel accumulates significant heat and reaches extremely high temperatures. Traditional exhaust fans struggle to meet the door panel's cooling requirements, potentially resulting in a situation where the main unit cools significantly but the door panel experiences only limited cooling. Summary of the Invention

[0005] In view of this, this application provides a cooking device and a heat extraction method, thereby achieving both heat dissipation of the main body and heat dissipation of the door panel, as well as a cooling effect.

[0006] The cooking equipment of this application includes a body, an exhaust assembly, an inner pot, and a door panel. The body has a pot cavity and a vent, the vent being connected to the pot cavity and extending through the outer side of the body. The exhaust assembly includes a heat exhaust component located in the body and having a heat exhaust channel, and a suction component located in the heat exhaust component. The suction component includes a first air inlet, a second air inlet, and an air outlet side connected to the heat exhaust channel. The inner pot is located in the pot cavity and has a cooking chamber. A cooling air duct connecting the first air inlet is formed between the inner wall of the pot cavity and the outer wall of the inner pot. The door panel is connected to the body for opening and closing the cooking chamber, and a suction air duct is formed between the door panel and the second air inlet.

[0007] Compared with the prior art, the cooking device of this application has the following beneficial effects:

[0008] 1) It has the functions of heat dissipation of the body and heat dissipation of the door panel and can perform heat dissipation of the body and heat dissipation of the door panel at the same time. When the suction unit is running, the low temperature air outside the body enters the inner chamber through the vent, and then flows along the cooling air duct to the first air inlet and absorbs the heat inside the body and the outer wall of the inner chamber. Finally, it is blown into the heat exhaust channel from the air outlet and discharged outside the body to achieve heat dissipation of the body. At the same time, the high temperature gas in the cooking cavity flows through the door panel under the suction action of the suction unit, and then is sucked into the suction air duct and flows to the second air inlet. Finally, it is blown into the heat exhaust channel from the air outlet and discharged outside the body to achieve heat dissipation of the door panel.

[0009] 2) When the body heat dissipation and door panel heat dissipation are carried out simultaneously, the cooling effect of both the body and the door panel can be guaranteed. Low temperature air and high temperature air are drawn into the suction component from the first air inlet and the second air inlet respectively, avoiding the problem of low temperature air and high temperature air being drawn into the suction component from the same air inlet position. This overcomes the defect of mutual interference between low temperature air and high temperature air when the suction component draws in low temperature air and high temperature air at the same time. It helps to reduce the power consumption required for the operation of the suction component, and can prevent one of the low temperature air and high temperature air from hindering the suction component from drawing in the other. This avoids the situation where one of the body cooling and door panel cooling has a significant cooling effect and dominates, while the other has a weak cooling effect.

[0010] In some embodiments, the suction device is located between the top wall of the inner pot and the top wall of the inner pot cavity, the second air inlet is the end of the suction device that is relatively close to the top wall of the inner pot, and the suction air duct is located on the side of the top wall of the inner pot opposite to the cooking cavity and extends along the top wall of the inner pot towards the door panel.

[0011] In some embodiments, the inner liner includes an inlet end with an opening for a cooking cavity, and a heat extraction gap is formed between the door panel and the inlet end, the heat extraction gap connecting the suction duct and the cooking cavity.

[0012] In some embodiments, the exhaust assembly further includes an exhaust flat cover disposed on the top wall of the inner liner and connected to the heat dissipation component. The exhaust flat cover has an exhaust duct that passes through one end of the exhaust flat cover that is relatively close to the door panel and forms an exhaust slit extending along the edge of the cooking cavity opening.

[0013] In some embodiments, a cooling air duct is formed between the side wall of the bladder cavity and the side wall of the inner bladder, a suction element is disposed between the top wall of the inner bladder and the top wall of the bladder cavity, and the first air inlet end is spaced apart from the top wall of the bladder cavity to form an accumulation air duct, which is connected to the cooling air duct.

[0014] In some implementations, the vent is located at the bottom of the unit, the cooling air duct extends vertically and passes through the bottom of the inner liner, and the accumulation air duct and the vent are respectively connected to the two ends of the cooling air duct.

[0015] In some embodiments, the heat exhaust component includes a separator and a volute housing the suction component. The inner cavity of the volute is connected to the heat exhaust channel and is divided into a first cavity and a second cavity by the separator. The air outlet side includes a first peripheral side located in the first cavity and a second peripheral side located in the second cavity. The first peripheral side and the second peripheral side are respectively used to blow airflow from the first air inlet and the second air inlet into the heat exhaust channel.

[0016] In some embodiments, the suction member includes a first impeller and a second impeller coaxially connected, with the outer peripheral side of the first impeller and the outer peripheral side of the second impeller forming a first peripheral side and a second peripheral side, and the first air inlet end and the second air inlet end being the air inlet end of the first impeller and the air inlet end of the second impeller, respectively.

[0017] In some embodiments, the suction element is disposed between the top wall of the inner liner and the top wall of the placement cavity, the first air inlet is formed at the end of the first impeller facing away from the second impeller and close to the top wall of the placement cavity, and the second air inlet is formed at the end of the second impeller facing away from the first impeller and close to the top wall of the inner liner.

[0018] In some embodiments, the partition is controlled to be movably disposed within the volute, and the ratio of the volume of the first cavity to the second cavity and the ratio of the air outlet area of ​​the first circumferential side to the second circumferential side change as the partition is controlled to move.

[0019] In some embodiments, the cooking device further includes a control unit, a first temperature measuring element, and a second temperature measuring element. The first temperature measuring element and the second temperature measuring element are used to measure the temperature of the inner chamber and the cooking chamber, respectively. The control unit controls the movement of the partition element based on the temperature of the inner chamber and the temperature of the cooking chamber.

[0020] In some implementations, the ratio of the effective air intake area of ​​the first air intake end to the effective air intake area of ​​the second air intake end is A, and the ratio of the volume of the first cavity to the volume of the second cavity is B.

[0021] The extraction assembly has at least a normal extraction state and a self-cleaning extraction state.

[0022] When the extraction component is in normal extraction state, A = B; when the extraction component is in self-cleaning extraction state, A > B.

[0023] In some embodiments, the extraction assembly further includes an extraction drive for driving the suction member to draw air from the suction duct and the cooling duct, the extraction drive being connected to the suction member at the first air inlet end, where A = 3 / 7.

[0024] The heat extraction method of this application includes:

[0025] Drive the suction component to rotate so that the suction component draws air from the cooling air duct through the first air inlet and draws air from the suction air duct through the second air inlet.

[0026] The air drawn from the first air inlet is blown into the heat exhaust channel through the first circumferential side, and the air drawn from the second air inlet is blown into the heat exhaust channel through the second circumferential side.

[0027] Monitor the temperature Q1 of the inner chamber and the temperature Q2 of the cooking chamber and obtain ΔQ, where ΔQ = |Q1 - Q2|;

[0028] If ΔQ is greater than the preset temperature difference, control the movement of the separator and change the volume ratio of the first cavity to the second cavity until ΔQ is less than or equal to the preset temperature difference.

[0029] The heat extraction method of this application can simultaneously achieve heat dissipation of the body and the door panel, and the heat dissipation effects of both the body and the door panel are guaranteed. The balance between the heat dissipation effects of the body and the door panel is determined based on the relationship between ΔQ and the preset temperature difference. By changing the volume ratio of the first chamber and the second chamber, the ratio of the power P1 required for the suction component to draw low-temperature air to the power P2 required for the suction component to draw high-temperature air is indirectly changed. That is, the power ratio of heat dissipation of the body and the door panel is changed by adjusting the position of the separator until ΔQ is less than or equal to the preset temperature difference, when the heat dissipation effects of the body and the door panel are in an acceptable and relatively balanced state, which can effectively utilize the power of the suction component to reduce power waste.

[0030] In some embodiments, controlling the movement of the partition within the volute and changing the volume ratio of the first cavity to the second cavity includes:

[0031] If the cooking chamber temperature Q2 is greater than the settling chamber temperature Q1, the separator is controlled to move within the volute to reduce the volume ratio of the first chamber to the second chamber.

[0032] If the cooking chamber temperature Q2 is less than the settling chamber temperature Q1, the separator is controlled to move within the volute to increase the volume ratio of the first chamber to the second chamber.

[0033] With this configuration, the change in the volume ratio of the first and second chambers is adapted to the required ratio of low-temperature air to high-temperature air suction power. Reducing the volume ratio of the first and second chambers allows the suction power to be used more for suctioning high-temperature air, thereby improving the heat dissipation efficiency of the door panel. Increasing the volume ratio of the first and second chambers allows the suction power to be used more for suctioning low-temperature air, thereby improving the heat dissipation efficiency of the machine body. Attached Figure Description

[0034] To more clearly illustrate the technical solutions in the embodiments of this application or the conventional technology, the drawings used in the description of the embodiments or the conventional technology will be briefly introduced below. Obviously, the drawings described below are only embodiments of this application. For those skilled in the art, other drawings can be obtained based on the disclosed drawings without creative effort.

[0035] Figure 1 is a first top view of a cooking device according to an embodiment of this application.

[0036] Figure 2 is a second top view of a cooking device according to an embodiment of this application.

[0037] Figure 3 is a cross-sectional view of the cooking equipment shown in Figure 1 cut along plane AA.

[0038] Figure 4 is a magnified view of a portion of the cooking equipment shown in Figure 3.

[0039] Figure 5 is a cross-sectional view of the cooking equipment shown in Figure 2, cut along the BB side.

[0040] Figure 6 is an exploded view of a cooking apparatus according to an embodiment of this application.

[0041] Figure 7 is a partial structural schematic diagram of a cooking device according to an embodiment of this application.

[0042] Figure 8 is a schematic diagram of the structure of the exhaust assembly of a cooking device according to an embodiment of this application.

[0043] Figure 9 is a schematic diagram of the structure of the exhaust assembly of a cooking device according to an embodiment of this application.

[0044] Figure 10 is a partial top view of a cooking device according to an embodiment of this application.

[0045] Figure 11 is a cross-sectional view of the cooking equipment shown in Figure 10, cut along the C-plane.

[0046] Figure 12 is a partially enlarged schematic diagram of the cooking equipment shown in Figure 11 at point S.

[0047] Figure 13 is a schematic diagram of a cooking device according to an embodiment of this application.

[0048] Explanation of reference numerals in the attached drawings: 100, cooking equipment; 10, body; 11, inner chamber; 111, top wall of inner chamber; 112, side wall of inner chamber; 113, bottom wall of inner chamber; 114, rear shell of inner chamber; 12, vent; 13, exhaust port; 20, exhaust assembly; 21, heat dissipation component; 211, volute; 2111, first chamber; 2112, second chamber; 212, partition; 213, heat dissipation cylinder; 2131, heat dissipation channel; 22, suction component; 221, first impeller; 2211, first air inlet; 221 2. First perimeter; 222. Second impeller; 2221. Second air inlet; 2222. Second perimeter; 23. Suction flat cover; 231. Suction duct; 232. Suction slit; 24. Suction drive component; 30. Inner liner; 31. Cooking cavity; 32. Cooling duct; 33. Accumulation duct; 34. Inner liner top wall; 35. Inner liner side wall; 36. Inner liner bottom wall; 37. Inner liner rear cover; 38. Inlet end; 40. Door panel; 41. Heat extraction gap; 50. Control unit; 60. First temperature measuring element; 70. Second temperature measuring element. Detailed Implementation

[0049] 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.

[0050] 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.

[0051] This application provides a cooking device. The specific type of cooking device is not limited. Referring to Figures 1 and 3, and Figures 2, 5, and 6, the cooking device can be an oven stove as shown in the figures. In other embodiments, it can also be a baking oven or a steam oven. The following description of the cooking device refers to an oven stove; other types of cooking devices will not be described in detail. It is worth noting that the cooking device of this application can have a high-temperature self-cleaning function.

[0052] The cooking equipment includes a hollow body 10, a heating element (not labeled in the figure) for generating hot airflow required to heat food, an exhaust element 20 for eliminating residual heat after cooking, an inner pot 30 for providing a place to place food for heating and cooking, and a door panel 40 for opening and closing the inner pot 30. The exhaust element 20 is installed in the body 10, the inner pot 30 is placed inside the body 10, and the door panel 40 is movably connected to the body 10 to open and close the inner pot 30. After the heating element is activated, the generated hot airflow is blown into the inner pot 30. The exhaust element 20 can both draw in low-temperature air from outside the body 10 to help dissipate heat and cool the body 10, and draw in high-temperature air from the inner pot 30 to eliminate residual heat and help dissipate heat and cool the door panel 40. After the body 10 and door panel 40 have cooled down, they are easy for users to wipe and clean without causing burns from residual heat.

[0053] When a cooking appliance with a high-temperature self-cleaning function is running, the heating element can generate high-temperature air that kills bacteria inside the inner pot 30. Compared to the high-temperature air generated by the heating element during regular cooking, the high-temperature air generated by the heating element during the high-temperature self-cleaning function has a higher temperature, which can reach 430℃, while the former is usually between 100℃ and 200℃.

[0054] For ease of description, the low-temperature air drawn from outside the main body 10 by the exhaust component 20 to help dissipate heat from the main body 10 will be referred to as low-temperature air, and the high-temperature air drawn from the inner liner 30 by the exhaust component 20 will be referred to as high-temperature air. It can be understood that low-temperature air is room temperature air, that is, the kitchen indoor environment air located outside the main body 10, and high-temperature air is the high-temperature air generated by the heating component and remaining in the inner liner 30 after cooking or after high-temperature self-cleaning. The temperature of low-temperature air is significantly lower than that of high-temperature air.

[0055] The fuselage 10 has a hollow rectangular parallelepiped structure, including a top wall 111 and a bottom wall 113 of the inner liner 30 arranged vertically and facing each other, two side walls 112 of the inner liner 30 arranged horizontally and facing each other, and a rear shell 114 of the inner liner 30 connecting the top wall 111, the bottom wall 113, and the two side walls 112. The top wall 111, the bottom wall 113, the two side walls 112, and the rear shell 114 of the inner liner 30 enclose the inner liner 30 to prevent the user from accidentally touching the inner liner 30 and getting burned. The opening of the inner liner 30 faces away from the rear shell 114 of the inner liner 30. The fuselage 10 also has a vent 12 connecting the inner liner 31 and the outside of the fuselage 10. As shown in Figures 3 and 5-6, optionally, the vent 12 is opened at the bottom of the body 10. The bottom of the body 10 includes the bottom wall 113 of the gallbladder cavity, and also includes the portion of the side wall 112 of the gallbladder cavity and the rear shell 114 of the gallbladder cavity that are relatively close to the bottom wall 113 of the gallbladder cavity.

[0056] The inner liner 30 has a hollow rectangular parallelepiped structure, including a top wall 34 and a bottom wall 36 arranged vertically and facing each other, two side walls 35 arranged horizontally and facing each other, and a rear cover 37 connecting the top wall 34, the bottom wall 36, and the two side walls 35. The top wall 34, the bottom wall 36, the two side walls 35, and the rear cover 37 enclose a cooking cavity 31, which is used to place food and serve as the place for the food to be heated and cooked. There is a space between the outer wall of the inner liner 30 and the inner wall of the cavity 11 that connects to the vent 12.

[0057] Optionally, the opening edge of the vent 12 is provided with a flange, which protrudes and extends into the body 10. The flange can prevent the low-temperature air that has been sucked into the bladder cavity 11 from flowing back.

[0058] As shown in Figures 3, 5, 7, and 11, the top wall 34 of the inner liner is adjacent to the top wall 111 of the inner cavity, the bottom wall 36 of the inner liner is adjacent to the bottom wall 113 of the inner cavity, the two side walls 35 of the inner liner are adjacent to the two side walls 112 of the inner cavity, and the rear cover 37 of the inner liner is adjacent to the rear shell 114 of the inner cavity. The end of the inner liner 30 that is away from the rear shell 114 of the inner cavity forms an inlet end 38. The cooking cavity 31 passes through the inlet end 38 to form a cooking cavity opening for food to enter and exit the cooking cavity 31. The door panel 40 is rotatably connected to the side wall 112 of the inner cavity to open or close the cooking cavity opening. When the cooking cavity opening is closed by the door panel 40, the inner side of the door panel 40 and the inner wall of the inner liner 30 together form the inner wall of the cooking cavity 31. At this time, the inner side of the door panel 40 and the rear cover 37 of the inner liner are positioned facing each other at intervals. In other embodiments, the door panel 40 may also be rotatably attached to the side wall 112 or the bottom wall 113 of the gallbladder cavity.

[0059] Further, referring to Figures 3-12, the exhaust assembly 20 is located outside the inner liner 30 and installed on the body 10, including a heat exhaust component 21, a suction component 22, and an exhaust drive component 24. The heat exhaust component 21 has a heat exhaust channel 2131 communicating with the outside of the body 10. The suction component 22 is used to draw low-temperature air from outside the body 10 to cool the body 10, and to draw high-temperature air from the inner liner 30 to eliminate residual heat in the inner liner 30 and cool the door panel 40. The exhaust drive component 24 is connected to the suction component 22 and is used to provide the power required for the suction component 22 to draw low-temperature air and high-temperature air. The suction component 22 includes a first air inlet end 2211, a second air inlet end 2221, and an air outlet side. The first air inlet end 2211 is used for low-temperature air to enter the suction component 22, and the second air inlet end 2221 is used for high-temperature air to enter the suction component 22. The air outlet side is connected to the heat exhaust channel 2131. All the low-temperature air and high-temperature air sucked by the suction component 22 are sent into the heat exhaust channel 2131 through the air outlet side and are finally discharged to the outside of the body 10 by the heat exhaust component 21.

[0060] Specifically, referring to Figures 3 and 5, the space between the inner wall of the inner chamber 11 and the outer wall of the inner liner 30 forms a cooling air duct 32. The cooling air duct 32 connects the vent 12 and the first air inlet 2211. When the suction unit 22 is operating, the low-temperature air outside the body 10 is first drawn into the inner chamber 11 through the vent 12. Then, the low-temperature air flows into the first air inlet 2211 along the cooling air duct 32, and then is blown into the heat exhaust channel 2131 by the suction unit 22 through the air outlet side. The hot air is eventually exhausted to the outside of the body 10 by the heat dissipation component 21. A suction duct 231 is formed between the door panel 40 and the second air inlet 2221. The hot air in the cooking cavity 31 is accelerated when the suction component 22 is running, then flows through the inside of the door panel 40 and turns to enter the suction duct 231. Then the hot air flows along the suction duct 231 into the second air inlet 2221, and finally is blown into the heat dissipation channel 2131 by the suction component 22 through the air outlet until it is exhausted to the outside of the body 10. The cold air flows along the cooling duct 32 and absorbs the heat of the body 10 in the form of convective heat transfer. After the hot air is extracted, the residual heat in the cooking cavity 31 is reduced, which helps to accelerate the cooling of the door panel 40. The hot air can also cool the door panel 40 in the form of convective heat transfer when it flows through the inside of the door panel 40.

[0061] In some embodiments, the exhaust assembly 20 is disposed within the inner chamber 11 of the body 10. Referring to Figures 3, 5, and 7, the exhaust assembly 20 is located between the top wall 34 of the inner chamber and the top wall 111 of the inner chamber. The top wall 111 of the inner chamber also has an exhaust port 13 communicating with the outside of the body 10. The heat dissipation component 21 is connected to the top wall 111 of the inner chamber, and the heat dissipation channel 2131 extends to the top wall 111 of the inner chamber and communicates with the exhaust port 13. The cooking equipment also includes a fume extraction device (not shown) disposed above the body 10. Both low-temperature air and high-temperature air are exhausted through the exhaust port 13 and then absorbed by the fume extraction device. Of course, in other embodiments, the cooking equipment may not include a fume extraction device disposed above the body 10.

[0062] Specifically, as shown in Figures 3 and 5, the heat dissipation component 21, the suction component 22, and the suction drive component 24 are all located between the top wall 111 of the inner chamber cavity and the top wall 34 of the inner chamber. The suction component 22 includes a first impeller 221 and a second impeller 222. The first impeller 221 and the second impeller 222 can be centrifugal impellers. The ends and outer peripheral sides of the centrifugal impellers are used for air inlet and air outlet, respectively. The first air inlet end 2211 and the second air inlet end 2221 are respectively located at the ends of the first impeller 221 and the second impeller 222. The air outlet side includes the outer peripheral side of the first impeller 221 and the outer peripheral side of the second impeller 222. The outer peripheral side of the first impeller 221 and the outer peripheral side of the second impeller 222 are both connected to the heat dissipation channel 2131. The suction drive component 24 connects the first impeller 221 and the second impeller 222 and can drive the first impeller 221 and the second impeller 222 to rotate simultaneously.

[0063] With this configuration, the first impeller 221 is dedicated to drawing in low-temperature air from outside the body 10 and flowing through the cooling air duct 32, while the second impeller 222 is dedicated to drawing in residual high-temperature air from inside the cooking cavity 31 and flowing through the suction air duct 231. The low-temperature air and the high-temperature air enter the suction component 22 from different air inlets and exit the suction component 22 from different air outlets, ensuring that both airflows can be discharged into the heat exhaust channel 2131 with sufficient kinetic energy, so that the hot air extraction process inside the cooking equipment is smoother.

[0064] Optionally, as shown in Figures 4, 8-9, and 11-12, the first impeller 221 and the second impeller 222 have basically the same structure. Both the first impeller 221 and the second impeller 222 are conventional centrifugal impellers of existing centrifugal fans. The interior of the centrifugal impeller is connected to the outer periphery of the centrifugal impeller through the gap between the fan blades located on the periphery of the centrifugal impeller. The end of the centrifugal impeller serves as the air inlet end that connects to the interior of the centrifugal impeller. The first impeller 221 and the second impeller 222 are arranged vertically in sequence and coaxially fixedly connected. The first air inlet end 2211 is formed at the end of the first impeller 221 that is relatively far away from the second impeller 222, and the second air inlet end 2221 is formed at the end of the second impeller 222 that is relatively far away from the first impeller 221. That is, the end of the suction member 22 that is relatively close to the top wall 111 of the inner liner cavity is the first air inlet end 2211, and the end of the suction member 22 that is relatively close to the top wall 34 of the inner liner cavity is the second air inlet end 2221. The suction duct 231 is located on the side of the top wall 34 of the inner liner cavity that is opposite to the cooking cavity 31 and close to the top wall 111 of the inner liner cavity, and the suction duct 231 extends along the top wall 34 of the inner liner cavity towards the door panel 40 and the second air inlet end 2221.

[0065] With this configuration, the first air inlet 2211 and the second air inlet 2221 are respectively the two ends of the suction component 22 that are axially opposite to each other. Low-temperature air is drawn into the first impeller 221 through the first air inlet 2211 and then blown into the heat exhaust channel 2131 through the air outlet side. High-temperature air is drawn into the second impeller 222 through the second air inlet 2221 and then blown into the heat exhaust channel 2131 through the air outlet side. The airflow trajectories of low-temperature air and high-temperature air entering the suction component 22 will not intersect or merge. Therefore, the two airflows do not interfere with each other, which can avoid the two airflows from causing turbulence due to mutual interference, thereby impacting the suction component 22 and causing noise, and ensuring that the suction component 22 operates smoothly and with low noise.

[0066] Further, referring to Figures 4 and 6-12, the exhaust assembly 20 also includes a suction flat cover 23 installed on the side of the inner liner top wall 34 near the inner liner cavity top wall 111. The suction flat cover 23 is hollow inside and forms a suction air duct 231. The suction component 22 is rotatably disposed relative to the suction flat cover 23, and the heat dissipation component 21 is fixedly connected to the suction flat cover 23. The suction flat cover 23 has an opening adapted to the second air inlet end 2221 so that the suction air duct 231 connects to the second air inlet end 2221. The suction air duct 231 passes through the end of the suction flat cover 23 that is relatively close to the door panel 40 to form a suction slit 232. The suction slit 232 extends along the edge of the cooking cavity opening, specifically along the edge of the inner liner top wall 34 that is relatively close to the door panel 40.

[0067] With this configuration, when the suction unit 22 is in operation, the remaining high-temperature air in the cooking cavity 31 is accelerated and flows towards the inside of the door panel 40. Then, it floats up along the inside of the door panel 40 and is drawn into the suction duct 231 through the suction slit 232. When the high-temperature air flows through the inside of the door panel 40, it comes into full contact with the door panel 40, increasing the convective heat transfer area between the high-temperature air and the inside of the door panel 40. That is, the area of ​​the inside of the door panel 40 that is brushed by the high-temperature air is larger, further improving the heat dissipation effect of the door panel 40, and it can also suck up the high-temperature air in the cooking cavity 31 more quickly.

[0068] Further, referring to Figure 5, when the door panel 40 closes the cooking cavity opening and, together with the inner side of the door panel 40 and the inner wall of the inner liner 30, closes the cooking cavity 31, a heat extraction gap 41 is formed between the inner side of the door panel 40 and the inlet end 38. The heat extraction gap 41 connects the suction slit 232 of the suction duct 231 and the cooking cavity 31. With this configuration, the residual high-temperature air floating upward along the inner side of the door panel 40 leaves the cooking cavity 31 through the heat extraction gap 41, and then changes its flow direction to flow along the top wall 34 of the inner liner within the suction duct 231. This not only enables the suction component 22 to effectively extract the residual high-temperature air in the cooking cavity 31, but also prevents the high-temperature air from overflowing away from the opening end and the door panel 40, thus preventing burns to the user.

[0069] Further, referring to Figures 3 and 5, the first impeller 221 is the one of the two coaxially arranged impellers constituting the suction element 22 that is relatively closer to the top wall 111 of the inner chamber cavity. The first air inlet 2211 and the side of the top wall 111 of the inner chamber cavity facing the inner chamber top wall 34 are arranged opposite each other and spaced apart, thereby forming an accumulation air channel 33 connecting the cooling air channel 32 between the first air inlet 2211 and the top wall 111 of the inner chamber cavity. The end of the cooling air channel 32 near the ground is connected to the vent 12, and the other end is connected to the accumulation air channel 33. As shown in Figure 3, a cooling air duct 32 is formed between the side wall 112 of the inner chamber and the side wall 35 of the inner chamber. Low-temperature air from outside the fuselage 10 enters the inner chamber 11 through the vent 12. It first flows vertically upwards along the side wall 112 and / or the rear shell 114 of the inner chamber within the cooling air duct 32, then changes direction and flows horizontally along the top wall 111 of the inner chamber within the accumulation air duct 33, before being drawn into the first air inlet 2211. The first air inlet 2211 is connected to the accumulation air duct 33, allowing the low-temperature air to be quickly drawn into the first air inlet 2211 upon arrival at the accumulation air duct 33. The flow path of the low-temperature air is indicated by the broken arrow F in Figure 3.

[0070] With this configuration, the low-temperature air continuously absorbs heat from the body 10 while flowing along the cooling duct 32. That is, the flow is accompanied by a rise in temperature and a decrease in density. Therefore, the low-temperature air can spontaneously float upwards to the accumulation duct 33, which can reduce the energy consumption required for the suction component 22 to draw the low-temperature air to the first air inlet 2211.

[0071] Optionally, the vent 12 is located at the bottom of the body 10. The bottom of the body 10 includes the bottom wall 113 of the inner chamber, as well as the portion of the side wall 112 of the inner chamber and the rear cover 114 of the inner chamber that are relatively close to the bottom wall 113. The cooling air duct 32 extends vertically and passes through the bottom of the inner liner 30. The bottom of the inner liner 30 includes the bottom wall 36 of the inner liner, as well as the portion of the side wall 35 of the inner liner and the rear cover 37 of the inner liner that are relatively close to the bottom wall 36 of the inner liner. It can be understood that the greater the vertical distance from the vent 12 to the top wall 111 of the inner chamber, the greater the length of the cooling air duct 32 in the vertical direction, and the longer the low-temperature airflow path. The more heat the low-temperature air absorbs from the body 10, the better the heat dissipation and cooling effect on the body 10.

[0072] Further, referring to Figures 4-5, 7, and 10, the heat dissipation component 21 includes a partition 212, a volute 211, and a heat dissipation cylinder 213. At least a portion of the partition 212 is disposed within the volute 211 and divides the inner cavity of the volute 211 into a first cavity 2111 and a second cavity 2112. The volute 211 is fixedly installed on the suction flat cover 23 to accommodate the suction component 22 composed of a first impeller 221 and a second impeller 222. The heat dissipation cylinder 213 connects the air outlet of the volute 211 and the heat dissipation cylinder 213. The top wall 111 of the chamber has a heat exhaust channel 2131 formed inside the heat exhaust cylinder 213. One end of the heat exhaust channel 2131 is connected to the first chamber 2111 and the second chamber 2112, and the other end is connected to the exhaust port 13, thereby connecting to the outside of the body 10. The first impeller 221 and the second impeller 222 are located in the first chamber 2111 and the second chamber 2112, respectively. The separator 212 divides the air outlet side into the first peripheral side 2212 located in the first chamber 2111 and the second peripheral side 2222 located in the second chamber 2112.

[0073] Optionally, referring to Figures 8-9 and 11-12, the separator 212 is a flat plate perpendicular to the axis of the first impeller 221 and the second impeller 222. The plane containing the separator 212 cuts off the air outlet side, and the first circumferential side 2212 and the second circumferential side 2222 are located on both sides of the plane containing the separator 212. The volute 211 has a first opening on the side facing the top wall 111 of the inner liner cavity to connect the first cavity 2111 and the accumulation air duct 33, and the volute 211 has a second opening on the side facing the top wall 34 of the inner liner cavity to connect the second cavity 2112 and the suction air duct 231. Low-temperature air in the accumulation duct 33 enters the first air inlet 2211 through the first opening, then passes through the first cavity 2111 and is blown away from the first impeller 221 from the first periphery 2212. High-temperature air in the suction duct 231 enters the second air inlet 2221 through the second opening, then passes through the second cavity 2112 and is blown away from the second impeller 222 from the second periphery 2222. After leaving the first impeller 221 and the second impeller 222 respectively, the low-temperature air and the high-temperature air converge in the heat exhaust cylinder 213 and are finally discharged along the heat exhaust channel 2131.

[0074] With this configuration, the separator 212 can block the low-temperature air and high-temperature air from entering the suction unit 22, so that although the first impeller 221 and the second impeller 222 rotate at the same time, they can independently draw in the low-temperature air and the high-temperature air respectively. This avoids the low-temperature air and the high-temperature air disturbing each other in the suction unit 22, and ensures that the low-temperature air and the high-temperature air flow out of the suction unit 22 from the first peripheral side 2212 and the second peripheral side 2222 respectively with sufficient kinetic energy. This ensures that the low-temperature air and the high-temperature air still have sufficient flow velocity after entering the heat exhaust channel 2131, so that they can be smoothly discharged outside the body 10.

[0075] Optionally, the volute 211 also includes a flange on the side facing the top wall 111 of the bladder cavity. The flange is located at the opening edge of the first opening and extends into the volute 211 in a direction away from the top wall 111 of the bladder cavity. The flange can prevent the low-temperature air entering the first air inlet 2211 from the accumulation air duct 33 from flowing back.

[0076] Furthermore, referring to Figures 4, 7-9, and 11-12, the exhaust drive 24 can be an exhaust drive motor that connects the first impeller 221 and the second impeller 222 to rotate coaxially. The exhaust drive 24 is connected to the suction component 22 at the first air inlet end 2211. That is, the exhaust drive 24 is located at the end of the first impeller 221 that is relatively close to the top wall 111 of the chamber and relatively far away from the second impeller 222. Therefore, the exhaust drive 24 inevitably causes a certain degree of obstruction to the first air inlet end 2211. The effective air intake area of ​​the first air intake end 2211 is obtained by subtracting the area of ​​the portion of the first air intake end 2211 that is blocked by the exhaust drive component 24 from the total area of ​​the first air intake end 2211. The ratio of the effective air intake area of ​​the first air intake end 2211 to the effective air intake area of ​​the second air intake end 2221 is denoted as A. Since the second air intake end 2221 is not blocked, the total area of ​​the second air intake end 2221 is the effective air intake area of ​​the second air intake end 2221. Optionally, A = 3 / 7.

[0077] The exhaust drive 24 is located at the end of the impeller to drive the impeller, which is a common solution for driving centrifugal impellers. Therefore, the exhaust drive 24 inevitably obstructs the end of the impeller. In this embodiment, the exhaust drive 24 is located at the first air inlet 2211 to maximize the heat dissipation and cooling effect of the cooking equipment. Since more heat accumulates inside the cooking cavity 31, the heat dissipation and cooling requirements of the door panel 40 are greater than those of the body 10. When the cooking equipment has a high-temperature self-cleaning function, heat dissipation and cooling of the door panel 40 is more important and urgent. By placing the exhaust drive 24 at the first air inlet 2211 instead of the second air inlet 2221, it can be ensured that the priority of the second impeller 222 in drawing high-temperature air from the cooking cavity 31 is higher than the priority of the first impeller 221 in drawing low-temperature air from the cooling duct 32. The exhaust drive 24 will not interfere with the entry of high-temperature air into the second air inlet 2221.

[0078] Optionally, the cooking device also includes a control unit 50, a first temperature measuring element 60, and a second temperature measuring element 70. A partition 212 is connected to the control unit 50. The first temperature measuring element 60 and the second temperature measuring element 70 are used to monitor the temperature of the inner chamber 11 and the temperature of the cooking chamber 31, respectively. The inner chamber temperature and the cooking chamber temperature are denoted as Q1 and Q2, respectively. The control unit 50 can control the partition 212 to move relative to the volute 211 according to the relationship between the inner chamber temperature Q1 and the cooking chamber temperature Q2, thereby changing the volume ratio of the first chamber 2111 and the second chamber 2112. The air outlet area of ​​the first circumferential side 2212 and the air outlet area of ​​the second circumferential side 2222 change with the movement of the partition 212. The ratio of the volume of the first chamber 2111 to the volume of the second chamber 2112 is denoted as B, and the ratio of the air outlet area of ​​the first circumferential side 2212 to the air outlet area of ​​the second circumferential side 2222 is denoted as C. B and C are proportional.

[0079] Optionally, the first temperature measuring element 60 and the second temperature measuring element 70 can be respectively disposed in the first cavity 2111 and the second cavity 2112, or respectively disposed at the junction of the heat dissipation channel 2131 and the first cavity 2111, and at the junction of the heat dissipation channel 2131 and the second cavity 2112. With this configuration, the first temperature measuring element 60 measures the temperature of the low-temperature air and uses that temperature as the temperature of the inner chamber, while the second temperature measuring element 70 measures the temperature of the high-temperature air and uses that temperature as the temperature of the cooking cavity. This eliminates the need to directly place the first temperature measuring element 60 and the second temperature measuring element 70 in the inner chamber 11 and the cooking cavity 31, respectively, thus preventing the first temperature measuring element 60 and the second temperature measuring element 70 from being heated for extended periods, which could shorten their service life.

[0080] In one embodiment, the exhaust assembly 20 has at least a normal exhaust state and a self-cleaning exhaust state. The normal exhaust state refers to the working state in which the exhaust assembly 20 draws in low-temperature air and high-temperature air after the cooking device finishes cooking food to help dissipate heat from the body 10 and the inner liner 30. The self-cleaning exhaust state refers to the working state in which the exhaust assembly 20 draws in low-temperature air and high-temperature air after the cooking device completes high-temperature self-cleaning to help dissipate heat from the body 10 and the inner liner 30. The temperature inside the cooking cavity 31 is in the range of 100℃-200℃ when cooking food. When the high-temperature self-cleaning function is running, more hot air is generated inside the cooking cavity 31, which can reach 430℃ during high-temperature self-cleaning. When the exhaust assembly 20 is in the normal exhaust state, the separator 212 moves under the control of the control unit 50 to make A=B. When the exhaust assembly 20 is in the self-cleaning exhaust state, the separator 212 moves under the control of the control unit 50 to make A>B.

[0081] With this configuration, the separator 212 moves within the volute 211, altering the volume ratio of the first cavity 2111 and the second cavity 2112, thus better adapting to the heat dissipation and cooling needs of the cooking equipment under various usage conditions. After cooking, the temperature of the inner chamber is approximately the same as that of the cooking cavity. By using the separator 212 to make A=B, low-temperature air and high-temperature air can be drawn into the suction unit 22 at approximately the same rate. Then, the low-temperature air and high-temperature air are blown into the heat exhaust channel 2131 from the first peripheral side 2212 and the second peripheral side 2222 at approximately the same rate, and smoothly converge within the heat exhaust channel 2131, ultimately cooling the cooking equipment in the shortest possible time. The heat dissipation effect of the main body and the inner chamber is balanced. After high-temperature self-cleaning, the temperature of the cooking cavity is significantly higher than that of the inner chamber. The urgency of cooling the inner liner is higher than that of cooling the main body. By using the separator 212 to make A > B, where A is a constant, A > B is equivalent to reducing B, that is, increasing the volume of the second cavity 2112 and decreasing the volume of the first cavity 2111. The amount of high-temperature air drawn by the suction component 22 is increased, so that more of the power of the suction component 22 can be used to draw high-temperature air, thereby increasing the priority of cooling the door panel 40 and the cooking cavity 31, helping the inner liner 30 to cool down faster, and finally making the temperature of the inner liner cavity and the cooking cavity reach a relative equilibrium more quickly.

[0082] Optionally, the separator 212 includes a first separator plate and a second separator plate. The separator 212 shown in Figures 8-9 is the first separator plate. The first separator plate is located on the outer periphery of the coaxially connected first impeller 221 and second impeller 222, and separates the area of ​​the volute 211 cavity outside the suction member 22. The second separator plate is located inside the suction member 22 and divides the space inside the suction member 22 into two parts. Specifically, the second separator plate is located within the hollow columnar region formed by the connection of the hollow region of the first impeller 221 and the hollow region of the second impeller 222, and divides the hollow columnar region into two parts. The first partition plate and the second partition plate are at the same height in the axial direction of the suction member 22 and are fixed relative to each other. The control unit 50 can synchronously drive the first partition plate and the second partition plate to move along the axial direction of the first impeller 221 and the second impeller 222. The first partition plate can prevent the low temperature air and the high temperature air leaving the first impeller 221 and the second impeller 222 from interfering with each other in the volute 211 until the low temperature air and the high temperature air enter the heat exhaust channel 2131 from both sides of the first partition plate and then merge in the heat exhaust channel 2131. The second partition plate can prevent the low temperature air and the high temperature air entering the suction member 22 from interfering with each other.

[0083] This application also provides a heat extraction method based on a cooking device, wherein the cooking device implementing the method further includes a control unit 50, a first temperature measuring element 60, and a second temperature measuring element 70, and the method includes the following steps:

[0084] S10. Drive the suction member 22 to rotate so that the suction member 22 draws air from the cooling air duct 32 through the first air inlet 2211 and draws air from the suction air duct 231 through the second air inlet 2221.

[0085] S20. The air drawn from the first air inlet 2211 through the first peripheral side 2212 is blown into the heat exhaust channel 2131, and the air drawn from the second air inlet 2221 through the second peripheral side 2222 is blown into the heat exhaust channel 2131.

[0086] S30. Monitor the temperature of the inner chamber Q1 and the temperature of the cooking chamber Q2 and obtain ΔQ, ΔQ=|Q1-Q2|;

[0087] ΔQ is the absolute value of the difference between the temperature Q1 of the inner chamber and the temperature Q2 of the cooking chamber. The preset temperature difference value can be determined manually. If ΔQ is greater than the preset temperature difference, the partition 212 is controlled to move and change the volume ratio of the first chamber 2111 to the second chamber 2112 until ΔQ is less than or equal to the preset temperature difference.

[0088] Since the cooking chamber 31 is the place where the food is heated and cooked, the high-temperature air generated by the heating element and the high-temperature air generated by the cooking equipment under high-temperature self-cleaning conditions are all inside the cooking chamber 31. Therefore, in most cases, the temperature of the inner chamber Q1 is less than the temperature of the cooking chamber Q2, and only in a few cases is the temperature of the inner chamber Q1 greater than the temperature of the cooking chamber Q2.

[0089] The heat extraction method of this application can simultaneously dissipate heat from the body 10 and the door panel 40, and the heat dissipation effect of both the body 10 and the door panel 40 can be guaranteed. The relationship between ΔQ and the preset temperature difference is used to determine whether the heat dissipation effect of the body 10 and the door panel 40 is balanced. When ΔQ is greater than the preset temperature difference, it can be considered that the heat dissipation effect of the body 10 and the door panel 40 is unbalanced. By changing the volume ratio of the first cavity 2111 and the second cavity 2112, the ratio of the power P1 required by the suction component 22 to draw low-temperature air and the power P2 required by the suction component 22 to draw high-temperature air is indirectly changed. That is, by adjusting the position of the separator 212, the power ratio of heat dissipation of the body 10 and the door panel 40 is changed until ΔQ is less than or equal to the preset temperature difference, when the heat dissipation effect of the body 10 and the door panel 40 is in an acceptable and relatively balanced state, which can effectively utilize the power of the suction component 22 to reduce power waste.

[0090] Step S30 includes the following steps:

[0091] S31. If the cooking chamber temperature Q2 > the placement chamber temperature Q1, control the partition 212 to move within the volute 211 to reduce the volume ratio of the first chamber 2111 to the second chamber 2112.

[0092] S32. If the cooking chamber temperature Q2 < the settling chamber temperature Q1, control the partition 212 to move within the volute 211 to increase the volume ratio of the first chamber 2111 to the second chamber 2112.

[0093] When the cooking chamber temperature Q2 is greater than the inner chamber temperature Q1, it indicates that the heat dissipation effect of the cooking chamber 31 is insufficient and the suction component 22 is too slow to draw high-temperature air from the cooking chamber 31. Therefore, by reducing the volume ratio of the first chamber 2111 to the second chamber 2112, the volume ratio of the second chamber 2112 to the total volume of the volute 211 cavity is increased, thereby increasing the amount and speed of high-temperature air drawn by the suction component 22 from the cooking chamber 31, so as to improve the heat dissipation effect of the cooking chamber 31 and the door panel 40.

[0094] When the cooking cavity temperature Q2 is less than the inner chamber temperature Q1, it indicates that the heat dissipation effect of the inner chamber 11 is insufficient, and the suction component 22 draws low-temperature air from the cooling air duct 32 at a low speed. Therefore, by increasing the volume ratio of the first cavity 2111 to the second cavity 2112, the volume ratio of the first cavity 2111 to the total volume of the volute 211 cavity is increased, thereby increasing the amount and speed of low-temperature air drawn by the suction component 22 from the cooling air duct 32, so as to improve the heat dissipation effect of the inner chamber 11 and the body 10.

[0095] With this configuration, the change in the volume ratio of the first cavity 2111 and the second cavity 2112 is adapted to the required ratio of low-temperature air to high-temperature air suction power. Reducing the volume ratio of the first cavity 2111 and the second cavity 2112 allows the suction component 22 to use more power to suction high-temperature air, thereby improving the heat dissipation efficiency of the cooking cavity 31 and the door panel 40. Increasing the volume ratio of the first cavity 2111 and the second cavity 2112 allows the suction component 22 to use more power to suction low-temperature air, thereby improving the heat dissipation efficiency of the body 10.

[0096] The technical features of the above-described embodiments can be combined arbitrarily. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as the combination of these technical features does not contradict each other, it should be considered within the scope of this specification. The above-described embodiments only illustrate several implementation methods of this application, and their descriptions are relatively specific and detailed, but 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 several 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, include: The body has a bladder chamber and a vent, the vent being connected to the bladder chamber and extending through the outer side of the body; The exhaust assembly includes a heat exhaust component with a heat exhaust channel and a suction component disposed on the heat exhaust component. The suction component includes a first air inlet end, a second air inlet end, and an air outlet side communicating with the heat exhaust channel. The inner liner is located in the liner cavity and has a cooking cavity. A cooling air duct is formed between the inner wall of the liner cavity and the outer wall of the inner liner, which connects to the first air inlet. The door panel is connected to the body for opening and closing the cooking cavity, and a suction duct is formed between the door panel and the second air inlet.

2. The cooking apparatus as described in claim 1, wherein, The suction component is located between the top wall of the inner pot and the top wall of the inner pot cavity. The second air inlet is the end of the suction component that is relatively close to the top wall of the inner pot. The suction duct is located on the side of the top wall of the inner pot opposite to the cooking cavity and extends along the top wall of the inner pot towards the door panel.

3. The cooking apparatus as described in claim 2, wherein, The inner liner includes an inlet end with an opening for a cooking cavity, and a heat extraction gap is formed between the door panel and the inlet end, the heat extraction gap connecting the suction duct and the cooking cavity.

4. The cooking apparatus as described in claim 2, wherein, The exhaust assembly also includes an exhaust flat cover disposed on the top wall of the inner liner and connected to the heat exhaust component. The exhaust flat cover has an exhaust air duct, which passes through one end of the exhaust flat cover that is relatively close to the door panel and forms an exhaust slit extending along the edge of the cooking cavity opening.

5. The cooking apparatus as described in claim 1, wherein, The cooling air duct is formed between the side wall of the bladder cavity and the side wall of the inner bladder, the suction member is disposed between the top wall of the inner bladder and the top wall of the bladder cavity, the first air inlet is spaced apart from the top wall of the bladder cavity and forms an accumulation air duct, and the accumulation air duct is connected to the cooling air duct.

6. The cooking apparatus as described in claim 5, wherein, The vent is located at the bottom of the body, the cooling air duct extends vertically and passes through the bottom of the inner liner, and the accumulation air duct and the vent are respectively connected to the two ends of the cooling air duct.

7. The cooking apparatus as claimed in claim 1, wherein, The heat exhaust component includes a separator and a volute housing the suction component. The inner cavity of the volute is connected to the heat exhaust channel and is divided into a first cavity and a second cavity by the separator. The air outlet side includes a first peripheral side located in the first cavity and a second peripheral side located in the second cavity. The first peripheral side and the second peripheral side respectively blow airflow from the first air inlet and the second air inlet into the heat exhaust channel.

8. The cooking apparatus as described in claim 7, wherein, The suction component includes a first impeller and a second impeller coaxially connected. The outer peripheral side of the first impeller and the outer peripheral side of the second impeller form the first peripheral side and the second peripheral side. The first air inlet end and the second air inlet end are the air inlet end of the first impeller and the air inlet end of the second impeller, respectively.

9. The cooking apparatus as claimed in claim 8, wherein, The suction component is disposed between the top wall of the inner liner and the top wall of the liner cavity. The first air inlet is formed at the end of the first impeller facing away from the second impeller and close to the top wall of the liner cavity, and the second air inlet is formed at the end of the second impeller facing away from the first impeller and close to the top wall of the inner liner.

10. The cooking apparatus as claimed in claim 7, wherein, The partition is controllably and movably disposed within the volute, and the ratio of the volume of the first cavity to the second cavity and the ratio of the air outlet area of ​​the first periphery to the second periphery both change as the partition is controllably moved.

11. The cooking apparatus of claim 10, wherein, The cooking device further includes a control unit, a first temperature measuring element, and a second temperature measuring element. The first temperature measuring element and the second temperature measuring element are respectively used to measure the temperature of the inner chamber and the cooking chamber. The control unit controls the movement of the separator based on the temperature of the inner chamber and the temperature of the cooking chamber.

12. The cooking apparatus as claimed in claim 7, wherein, The ratio of the effective air intake area of ​​the first air intake end to the effective air intake area of ​​the second air intake end is A, and the ratio of the volume of the first cavity to the volume of the second cavity is B. The extraction assembly has at least a normal extraction state and a self-cleaning extraction state. When the extraction assembly is in the normal extraction state, A = B; when the extraction assembly is in the self-cleaning extraction state, A > B.

13. The cooking apparatus of claim 12, wherein, The extraction assembly further includes an extraction drive for driving the suction member to draw air from the suction duct and the cooling duct, the extraction drive being connected to the suction member at the first air inlet end, where A = 3 / 7.

14. A heat extraction method, the method being based on the cooking apparatus as described in claim 7, characterized in that, The method includes: Drive the suction component to rotate so that the suction component draws air from the cooling air duct through the first air inlet and draws air from the suction air duct through the second air inlet. The air drawn from the first air inlet and the air drawn from the second air inlet are blown into the heat exhaust channel through the first and second circumferential sides, respectively. Monitor the temperature Q1 of the inner chamber and the temperature Q2 of the cooking chamber and obtain ΔQ, where ΔQ = |Q1 - Q2|; If ΔQ is greater than the preset temperature difference, control the movement of the separator and change the volume ratio of the first cavity to the second cavity until ΔQ is less than or equal to the preset temperature difference.

15. The heat extraction method according to claim 14, wherein, Controlling the movement of the partition within the volute and changing the volume ratio of the first cavity to the second cavity includes: If the cooking chamber temperature Q2 is greater than the settling chamber temperature Q1, the separator is controlled to move within the volute to reduce the volume ratio of the first chamber to the second chamber. If the cooking chamber temperature Q2 is less than the settling chamber temperature Q1, the separator is controlled to move within the volute to increase the volume ratio of the first chamber to the second chamber.

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