CN110887067B - Cooking appliance and control method thereof - Google Patents

Abstract

The present invention provides a cooking appliance and a control method of the cooking appliance, the cooking appliance includes: a housing, wherein a cooking cavity with an opening is arranged in the housing; the door body is rotatably connected with the shell and is configured to be suitable for opening or closing the opening; the air duct is arranged in the shell and positioned outside the cooking cavity, and is provided with an air outlet facing the door body; the fan is communicated with the air duct; a deflector positioned at the air outlet, the deflector being rotatably connected to the housing, the deflector being configured to change a flow direction of the airflow exiting the air outlet to block the airflow exiting the cooking chamber through the opening; the atomizing structure is provided with an outlet which is communicated with the air duct, and the atomizing structure is configured to be suitable for generating mist. According to the cooking utensil provided by the invention, the guide plate can guide airflow to form the air curtain, and the mist generated by the atomizing structure is loaded in the air curtain to prevent hot air from hitting the face, so that a better scald-proof effect is achieved.

Description

Cooking appliance and control method thereof

Technical Field

The invention relates to the technical field of household appliances, in particular to a cooking appliance and a control method of the cooking appliance.

Background

At present, in the steam oven use, when the chamber door need be opened and look over in the culinary art end or the culinary art process, the high temperature steam of reserving in the cavity can release in the twinkling of an eye, pounces on to the user, causes very big burning hot sense to user's health especially facial, has greatly reduced user experience.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art or the related art.

To this end, a first aspect of the invention provides a cooking appliance.

A second aspect of the present invention provides a control method of a cooking appliance.

In view of this, a first aspect of the present invention proposes a cooking appliance, comprising: a housing, wherein a cooking cavity with an opening is arranged in the housing; the door body is rotatably connected with the shell and is configured to be suitable for opening or closing the opening; the air duct is arranged in the shell and positioned outside the cooking cavity, and is provided with an air outlet facing the door body; the fan is communicated with the air duct; a deflector positioned at the air outlet, the deflector being rotatably connected to the housing, the deflector being configured to change a flow direction of the airflow exiting the air outlet to block the airflow exiting the cooking chamber through the opening; the atomizing structure is provided with an outlet which is communicated with the air duct, and the atomizing structure is configured to be suitable for generating mist.

The invention provides a cooking appliance, which comprises a shell, a guide plate and an atomization structure, wherein a cooking cavity with an opening is arranged in the shell, food can be placed in the cooking cavity through the opening, the cooking appliance also comprises an air duct and a fan, the air duct is arranged between the shell and the cooking cavity, the fan is communicated with the air duct and is used for radiating parts in the shell, the air duct is provided with an air outlet, the air outlet is arranged towards the direction of a door body so as to exhaust air to the front side of the shell, the guide plate is arranged at the air outlet, and further the flow direction of the air flow exhausted out of the shell through the air outlet can be changed through the guide plate, specifically, the guide plate can guide the air flow towards the opening direction so as to form an air curtain on the front side of the opening, the air curtain can block hot air in the cooking cavity and guide the air flow to flow downwards, so that the hot air is prevented, and then realize the effect that shelters from the air outlet and avoid the air outlet of guide plate. Wherein, when opening the door, the guide plate overturns downwards, the air current of air outlet deflects downwards, form one air curtain, at this moment, the water smoke that the atomizing structure produced can be with the help of this wind-force, the loading moves downwards in the air curtain, provide bigger pressure for the water smoke, it is farther to make its range, separation steam effect is more obvious, and simultaneously, the evaporation phase transition takes place in the twinkling of an eye when the water smoke curtain meets the high-temperature gas who pounces out from the culinary art intracavity, it can absorb huge latent heat energy, thereby can take away the effect of playing the cooling by a wide margin with the temperature of steam, prevent that steam from pounding the face, better prevent scalding the effect has.

Specifically, the air curtain formed by the deflector blocks the air flow flowing out of the cooking chamber and guides the air flow flowing out of the cooking chamber to flow toward the lower side of the cooking chamber to prevent hot air from blowing out of the front of the user.

According to the cooking utensil provided by the invention, the following additional technical characteristics can be provided:

in the above technical solution, further, the atomizing structure is disposed in the air duct; or the atomization structure is arranged outside the air duct and is positioned between the guide plate and the opening along the air outlet direction of the air outlet.

In the technical scheme, the atomizing structure is arranged in the air channel, so that mist generated by the atomizing structure is directly discharged out of the air channel along with air flow, a water mist curtain is formed on the front side of the opening, hot air and water vapor are prevented from directly hitting the face, meanwhile, the atomizing structure is arranged in the air channel, the occupied space of the atomizing structure is saved, and the volume of the cooking utensil is further reduced; certainly, the atomizing structure also can set up in the wind channel outside, sets up the atomizing structure between guide plate and opening for the fog that the atomizing structure produced can directly load in the air curtain that forms behind the guide plate water conservancy diversion, compares in the wind channel with the atomizing structure setting, sets up the technical scheme in the wind channel outside with the atomizing structure and has reduced the loss that the fog flows out the wind channel in-process, thereby has improved the content of water smoke in the air curtain, and then has improved the cooling effect of water fog curtain.

In any of the above technical solutions, further, the cooking appliance further includes: and the electric control box is arranged in the shell and is arranged outside the air channel based on the atomization structure, and the atomization structure is arranged on the electric control box.

In this technical scheme, the front side of casing is provided with automatically controlled box for adjust cooking utensil's operating parameter etc. and atomizing structure mountable is on automatically controlled box. Specifically, the electronic control box is located above or at the bottom of the housing.

In above-mentioned technical scheme, further, open the opening based on the door body, the guide plate sets up along vertical direction. In this technical scheme, when the opening was opened to the door body, the guide plate set up along vertical direction to can avoid the air current to the vertical direction guide to the door body is penetrated to one side to the air current, reach the better effect of being scalded by the air current of culinary art intracavity when preventing to open the door.

In the above technical solution, further, the cooking appliance further includes: a temperature detection structure configured and adapted to detect a temperature of an airflow exiting the cooking chamber through the outlet; and the control structure is connected with the temperature detection structure and the atomization structure and is configured to be suitable for controlling the atomization structure to be turned on or off according to the detection result of the temperature detection structure.

In this technical scheme, cooking utensil includes temperature detection structure and control structure, the temperature detects the structure and corresponds the opening setting, can detect the temperature by the air current of opening outflow, control structure is connected with temperature detection structure and atomization structure, when the temperature that detects the structure at the temperature reaches the temperature threshold value, control structure can control atomization structure and open, thereby to the high-speed fog that sprays of opening, and then form one water mist curtain before the opening, and take away the temperature of air current, reach the effect that reduces the temperature by the air current of culinary art chamber outflow, and then avoid steam to pounce on the face.

In any of the above technical solutions, further, the cooking appliance further includes: the door body detection structure is connected with the door body and the control structure and is used for detecting the opening or closing of the door body; the control structure is also used for controlling the opening or closing of the atomization structure according to the detection result of the door body detection structure.

In this technical scheme, cooking utensil still includes door body detection structure for detect the state of door body, also detect that the door body is in the state of closing the opening or opens the open-ended state, thereby control structure can control opening or closing of atomizing structure according to the on-off state of door body.

In any one of the above technical solutions, further, the air duct includes: the air inlet duct is arranged in the shell, and the outer side wall of the cooking cavity and the shell define the air inlet duct; the air outlet duct is arranged in the shell, and the air outlet is arranged on the air outlet duct; wherein, the air inlet of the fan is communicated with the air inlet duct, and the air outlet of the fan is communicated with the air outlet duct.

In this technical scheme, the wind channel includes air inlet duct and air outlet duct, and the air intake and the air inlet duct of fan are linked together, and the air outlet duct of fan are linked together, and wherein, the air inlet duct is injectd by the lateral wall of casing and culinary art chamber and is formed to the spare part heat dissipation in the casing, is equipped with the air outlet on the air outlet duct, in order to discharge the casing with the air current.

In any of the above technical solutions, further, a heat dissipation channel is provided in the door body, and the door body is provided with a first inlet and a first outlet which are communicated with the heat dissipation channel; wherein, close the opening based on the door body, first export is linked together with the air intake of fan.

In the technical scheme, the door body is also internally provided with a heat dissipation channel, and a first inlet and a first outlet which are communicated with the heat dissipation channel so as to dissipate heat of the door body, wherein when the door body closes the opening, the first outlet is communicated with an air inlet of the fan, external air flow is sucked from the bottom of the door body, enters an air channel in the shell through the heat dissipation channel in the door body and is discharged out of the shell, and the heat dissipation effect on the door body is improved.

In any of the above technical solutions, further, a through hole is formed in one side of the cooking cavity facing the fan, and the through hole is communicated with an air inlet of the fan.

In this technical scheme, the culinary art chamber is provided with the through-hole towards one side of fan for the air current of culinary art intracavity can be inhaled and discharge the casing by the fan, and then plays the effect to the air current pressure release of culinary art intracavity.

In any of the above technical solutions, further, the cooking appliance further includes: the jacking part is arranged on the door body or the guide plate; the opening is closed based on the door body, and the jacking part pushes the guide plate to enable the guide plate to be accommodated in the air duct; the opening is opened based on the door body, and the air outlet is sheltered from to the guide plate and the air current is guided to flow to the opening direction.

In the technical scheme, the cooking utensil further comprises a jacking portion, the jacking portion can be arranged on the door body and can also be arranged on the guide plate, the jacking portion can enable the guide plate to be in mechanical fit with the door body, namely the door body can be in contact with the guide plate through the jacking portion, and further the guide plate is driven to move through door closing action or door opening action; when the door body opens the opening, the guide plate extends out of the air duct to shield the air outlet to guide the airflow to flow towards the opening.

According to a second aspect of the present invention, there is also provided a control method of a cooking appliance, for the cooking appliance as in any one of the first aspects, the control method comprising: acquiring a temperature parameter detected by a temperature detection structure of the cooking appliance; and controlling the atomization structure to work according to the temperature parameters.

In this technical scheme, at the culinary art in-process or after the culinary art state, acquire the temperature parameter that cooking utensil's temperature detection structure detected, control the work of atomizing structure according to temperature parameter, and then avoid when the maintenance or the temperature can not reach the switch that the atomizing structure sprays the atomizing structure when the condition, and simultaneously, also can trigger the atomizing structure when temperature parameter reaches certain condition, thereby spray the mist through the atomizing structure, cool down the high temperature air current that flows by the opening in culinary art chamber, and form the water mist curtain in the opening front side in culinary art chamber, block that steam pounces on the face.

In any of the above technical solutions, further, the step of controlling the operation of the atomizing structure according to the temperature parameter specifically includes: and controlling the atomization structure to be opened based on the temperature parameter being greater than or equal to the temperature threshold value.

In the technical scheme, in the step of controlling the atomization structure to work according to the temperature parameter, when the temperature parameter is greater than or equal to the temperature threshold, the atomization structure is controlled to be opened, namely, the fog is sprayed when the fog flowing out of the opening of the cooking cavity reaches the temperature threshold, so that the high-temperature air flow is cooled, when the fog flowing out of the opening of the cooking cavity is smaller than the temperature threshold, namely, when the air flow temperature is lower, the atomization structure is not started, and the use cost of the cooking appliance is saved.

In any of the above technical solutions, further, before the step of obtaining the temperature parameter detected by the temperature detecting structure of the cooking appliance, the method further includes: acquiring an opening state of a door body of a cooking appliance; and acquiring temperature parameters detected by a temperature detection structure of the cooking appliance based on the fact that the door body is in an opening state.

In this technical scheme, before obtaining the temperature parameter that cooking utensil's temperature detection structure detected, still including the open mode who obtains the door body, under the condition that the door body was opened, also the opening is opened to the door body promptly, under the condition that the air current in the culinary art intracavity was flowed by the opening, the temperature parameter that obtains the temperature detection structure and detect to further control the work of atomizing structure according to temperature parameter.

Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention.

Drawings

The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:

fig. 1 is a schematic structural view illustrating a cooking appliance according to an embodiment of the present invention;

fig. 2 is another schematic structural view of a cooking appliance according to an embodiment of the present invention;

fig. 3 is a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention;

fig. 4 is another flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention.

Wherein, the correspondence between the reference numbers and the component names in fig. 1 and fig. 2 is:

100 cooking utensils, 102 casing, 104 cooking chamber, 1040 opening, 106 atomizing structure, 108 door bodies, 1080 heat dissipation channel, 110 wind channel, 1102 air outlet, 1104 air inlet channel, 1106 air outlet channel, 112 fan, 114 guide plate, 116 jack-up portion, 118 electric control box.

Detailed Description

In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.

A cooking appliance 100 and a control method of the cooking appliance according to some embodiments of the present invention are described below with reference to fig. 1 to 4.

The first embodiment is as follows:

as shown in fig. 1 and 2, according to an embodiment of the present invention, the present invention provides a cooking appliance 100 including: housing 102, baffle 114, and atomization structure 106.

Specifically, a cooking cavity 104 having an opening 1040 is provided in the housing 102, the door 108 is rotatably connected to the housing 102, and the door 108 is configured to open or close the opening 1040; the air duct 110 is arranged in the housing 102 and located outside the cooking cavity 104, the air duct 110 is provided with an air outlet 1102, and the air outlet 1102 is arranged towards the door 108; the fan 112 is communicated with the air duct 110; the baffle 114 is positioned at the outlet opening 1102, the baffle 114 is rotatably connected with the housing 102, and the baffle 114 is configured and adapted to change the flow direction of the airflow flowing out of the outlet opening 1102 to block the airflow flowing out of the cooking chamber 104 through the opening 1040; the atomizing structure 106 is disposed in the housing 102 and outside the cooking cavity 104, and the atomizing structure 106 has an outlet disposed corresponding to the opening 1040.

The cooking appliance 100 provided by the invention comprises a housing 102, a guide plate 114 and an atomizing structure 106, wherein the housing 102 is internally provided with a cooking cavity 104 with an opening 1040, food can be placed in the cooking cavity 104 through the opening 1040, the cooking appliance 100 further comprises an air duct 110 and a fan 112, the air duct 110 is arranged between the housing 102 and the cooking cavity 104, the fan 112 is communicated with the air duct 110 and is used for dissipating heat of parts in the housing 102, wherein the air duct 110 is provided with an air outlet 1102, the air outlet 1102 is arranged towards the door body 108 to exhaust air to the front side of the housing 102, the guide plate 114 is arranged at the air outlet 1102, and further the flow direction of the air flow exhausted from the housing 102 through the air outlet 1102 can be changed through the guide plate 114, specifically, the guide plate 114 can guide the air flow towards the opening 1040 to form an air curtain on the front side of the opening 1040, and can block hot air in the cooking cavity 104, and guide the air current to flow downwards, prevent that the steam from pounding on the face, simultaneously, guide plate 114 is articulated mutually with casing 102 for guide plate 114 can rotate for casing 102, and then realizes guide plate 114 shelter from air outlet 1102 and avoid the effect of air outlet 1102. Wherein, when opening the door, guide plate 114 upset downwards, the air current of air outlet 1102 deflects downwards, form one air curtain, at this moment, the water smoke that atomizing structure 106 produced can be with the help of this wind-force, the loading moves downwards in the air curtain, provide bigger pressure for the water smoke, it is farther to make its range, separation steam effect is more obvious, and simultaneously, the water smoke curtain takes place the evaporation phase transition in the twinkling of an eye when meetting the high-temperature gas who pounces out from cooking chamber 104, it can absorb huge latent heat energy, thereby can take away the temperature of steam and play the effect of cooling down by a wide margin, prevent that steam from pounding the face, better prevent scalding the effect has been reached.

Specifically, the atomizing structure 106 can be opened under a certain trigger condition, so as to spray water mist toward the opening 1040 at a high speed.

Specifically, as the deflector 114 is hinged to the housing 102, the setting angle of the deflector 114 can be adjusted, and thus the position of the formed air curtain relative to the opening 1040 can be adjusted, so as to form various air curtain forms, and further form different levels of hot air face-flapping prevention modes.

It can be understood that the baffle 114 is disposed at the outlet 1102, and can block at least a portion of the outlet 1102 to change the air-out direction of the outlet 1102, and can also avoid the outlet 1102 to let the outlet 1102 output air according to the original air-out direction.

Specifically, the air curtain may be disposed vertically or obliquely with respect to the opening 1040, and the disposition angle of the deflector 114 may be adjusted according to actual conditions.

Specifically, the air duct 110 further includes an air inlet, which is disposed on the housing 102 and may be located on the back of the housing 102.

Specifically, the fan 112 is disposed above the cooking cavity 104, but may be disposed at other positions, such as the rear or lower portion of the cooking cavity 104, and further, the number of the fans 112 is at least one.

Specifically, in the case where there is no flow guide by the baffle plate 114, the airflow blown out from the outlet 1102 flows forward of the housing 102, and after the flow guide by the baffle plate 114, the airflow flows from the outlet 1102 toward the opening 1040, and an air curtain is formed forward of the opening 1040.

Specifically, the baffle 114 and the housing 102 may be hinged by a hinge structure, or other structures that allow hinging.

Example two:

according to an embodiment of the invention, comprising the features as defined in the above embodiment, and further: the atomizing structure 106 is disposed within the air channel 110.

In this embodiment, the atomizing structure 106 is disposed in the air duct 110, so that the mist generated by the atomizing structure 106 directly exits the air duct 110 along with the airflow, and forms a mist curtain in front of the opening 1040, thereby preventing the hot air and the water vapor from directly hitting the face, and meanwhile, the atomizing structure 106 is disposed in the air duct 110, so that the occupied space of the atomizing structure 106 is saved, and the volume of the cooking appliance 100 is reduced.

Example three:

according to an embodiment of the invention, comprising the features as defined in the above embodiment, and further: the atomizing structure 106 is disposed outside the air duct 110, and along the air outlet direction of the air outlet 1102, the atomizing structure 106 is located between the guide plate 114 and the opening 1040.

In this embodiment, the atomizing structure 106 may also be disposed outside the air duct 110, and the atomizing structure 106 is disposed between the guide plate 114 and the opening 1040, so that the mist generated by the atomizing structure 106 can be directly loaded in the air curtain formed after the guide plate 114 guides the flow, and compared with the case where the atomizing structure 106 is disposed in the air duct 110, the embodiment where the atomizing structure 106 is disposed outside the air duct 110 reduces the loss of the mist in the process of flowing out of the air duct 110, thereby increasing the content of the water mist in the air curtain, and further increasing the cooling effect of the water mist curtain.

Further, the cooking appliance 100 further includes: and the electronic control box 118 is arranged in the shell 102, is arranged outside the air duct 110 based on the atomization structure 106, and the atomization structure 106 is installed on the electronic control box 118.

In this embodiment, the front side of the housing 102 is provided with an electronic control box 118 for adjusting the operating parameters of the cooking appliance 100 and the like, and the atomizing structure 106 may be mounted on the electronic control box 118. Specifically, the electronic control pod 118 is located above or at the bottom of the housing 102.

Example four:

according to an embodiment of the invention, comprising the features as defined in the above embodiment, and further: the deflector 114 is disposed in a vertical direction based on the opening 1040 opened by the door 108.

In this embodiment, when the door 108 opens the opening 1040, the guide plate 114 is disposed along the vertical direction, so as to guide the airflow to the vertical direction, avoid the airflow from being obliquely incident on the door 108, and achieve the effect of better preventing the door from being scalded by the airflow in the cooking cavity 104.

Specifically, as shown in fig. 1, the vertical direction is the vertical direction in the drawing.

Example five:

according to an embodiment of the invention, comprising the features as defined in the above embodiment, and further: the cooking appliance 100 further includes: a temperature detection structure (not shown in the figures) configured and adapted to detect the temperature of the air flow exiting the cooking chamber through the outlet; and a control structure (not shown in the figure) connected with the temperature detection structure and the atomization structure 106, wherein the control structure is configured and adapted to control the atomization structure 106 to be turned on or off according to the detection result of the temperature detection structure.

In this embodiment, cooking utensil 100 includes temperature detection structure and control structure, the temperature detection structure corresponds the opening 1040 setting, can detect the temperature by the air current that opening 1040 flows out, control structure is connected with temperature detection structure and atomizing structure 106, when the temperature that the temperature detection structure detected reached the temperature threshold value, control structure can control atomizing structure 106 and open, thereby spray the fog to opening 1040 high-speed, and then form a water mist curtain before opening 1040, and take away the temperature of air current, reach the effect that reduces the temperature of the air current that flows out by cooking chamber 104, and then avoid steam to pounce on the face.

In particular, the temperature threshold may be set between 150 ℃ and 250 ℃.

Specifically, the temperature threshold needs to be defined according to the temperature of the hot gas when the user opens the door in the cooking state or at the end of cooking, that is, when it is ensured that high-temperature gas is popped out from the cooking cavity 104, the atomizing structure 106 is triggered, and the user is prevented from opening the door in the maintenance state or in the non-high-temperature working state to cause the operation of the atomizing structure 106.

Specifically, the temperature detection structure is disposed on the atomizing structure 106.

Further, the cooking appliance 100 further includes: a door detection structure (not shown in the figure) connected to the door 108 and the control structure for detecting the opening or closing of the door 108; the control structure is further configured to control the atomization structure 106 to be opened or closed according to a detection result of the door detection structure.

In this embodiment, cooking appliance 100 further includes a door detection structure for detecting a state of door 108, that is, detecting whether door 108 is in a state of closing opening 1040 or in a state of opening 1040, so that the control structure can control the opening or closing of atomizing structure 106 according to an opening or closing state of door 108.

Specifically, as shown in fig. 1, when the door body detecting structure detects that the door body 108 is in an open state, that is, the door body 108 opens the opening 1040, at this time, high-temperature hot air in the cooking cavity 104 flows out, the control structure can control the atomizing structure 106 to open, so as to cool the air flow flowing out of the cooking cavity 104, and a water mist curtain is formed in front of the opening 1040 to block the hot air in the cooking cavity 104, as shown in fig. 2, when the door body detecting structure detects that the door body 108 is in a closed state, that is, the door body 108 closes the opening 1040, the control structure controls the atomizing structure 106 to keep a closed state, so as to avoid a situation that mist is sprayed when no hot air flows out of the opening 1040.

Specifically, the control structure may control the atomization structure 106 to be opened or closed according to a detection result of the temperature detection structure when the door detection structure detects that the door 108 opens the opening 1040, that is, when the door 108 is opened and the temperature of the airflow flowing out from the cooking cavity 104 reaches a temperature threshold, the atomization structure 106 is opened, so as to avoid that the user opens the door in a maintenance or non-high temperature working state to cause the atomization structure 106 to work.

Example six:

according to an embodiment of the present invention, including the features defined in the above-described embodiments, and further, as shown in fig. 1 and 2, the air duct 110 includes: an air inlet duct 1104 arranged in the housing 102, wherein the outer side wall of the cooking cavity 104 and the housing 102 define the air inlet duct 1104; an air outlet channel 1106 arranged in the shell 102, and an air outlet 1102 arranged on the air outlet channel 1106; wherein, the air inlet of the fan 112 is communicated with the air inlet duct 1104, and the air outlet of the fan 112 is communicated with the air outlet duct 1106.

In this embodiment, the air duct 110 includes an air inlet duct 1104 and an air outlet duct 1106, an air inlet of the fan 112 is communicated with the air inlet duct 1104, and an air outlet of the fan 112 is communicated with the air outlet duct 1106, wherein the air inlet duct 1104 is defined by the outer sidewalls of the housing 102 and the cooking cavity 104 to dissipate heat of components inside the housing 102, and the air outlet duct 1106 is provided with an air outlet 1102 to discharge airflow out of the housing 102.

Specifically, the intake air duct 1104 further includes an intake opening, and the intake opening of the intake air duct 1104 is disposed on the housing 102.

Further, as shown in fig. 2, a heat dissipation channel 1080 is arranged in the door body 108, and a first inlet and a first outlet which are communicated with the heat dissipation channel 1080 are arranged on the door body 108; the opening 1040 is closed based on the door 108, and the first outlet is communicated with an air inlet of the fan 112.

In this embodiment, a heat dissipation channel 1080, and a first inlet and a first outlet communicated with the heat dissipation channel 1080 are further disposed in the door 108, so as to dissipate heat of the door 108, wherein when the door 108 closes the opening 1040, the first outlet is communicated with an air inlet of the fan 112, external air flow is sucked from the bottom of the door 108, enters the air duct 110 in the casing 102 through the heat dissipation channel 1080 in the door 108, and is discharged out of the casing 102, thereby improving a heat dissipation effect of the door 108.

Further, a through hole is formed in a side of the cooking cavity 104 facing the fan 112, and the through hole is communicated with an air inlet of the fan 112.

In this embodiment, a side of the cooking chamber 104 facing the fan 112 is provided with a through hole, so that the air flow in the cooking chamber 104 can be sucked into and exhausted from the housing 102 by the fan 112, thereby performing a function of relieving the pressure of the air flow in the cooking chamber 104.

Specifically, the diameter of the through hole is 5mm or less and 0mm or more.

Example seven:

as shown in fig. 2, according to an embodiment of the present invention, the feature defined in the fourth embodiment is included, and further: the cooking appliance 100 further includes: a jack-up part 116 disposed on the door 108 or the baffle 114; when the door 108 closes the opening 1040, the jack-up portion 116 pushes the baffle 114 so that the baffle 114 is accommodated in the air duct 110; when the door 108 opens the opening 1040, the baffle 114 blocks the air outlet 1102 and guides the airflow to flow toward the opening 1040.

In this embodiment, the cooking appliance 100 further includes a jacking portion 116, the jacking portion 116 may be disposed on the door 108 or on the baffle 114, and the jacking portion 116 may enable the baffle 114 and the door 108 to be mechanically engaged, that is, the door 108 and the baffle 114 may be in contact via the jacking portion 116, and further drive the baffle 114 to move by a door closing action or a door opening action, specifically, when the door 108 closes the opening 1040, the door 108 and the baffle 114 are in contact via the jacking portion 116, and the baffle 114 is pushed to move by rotation of the door 108, so that the baffle 114 is accommodated in the air duct 110, and further avoid the air outlet 1102, and the air flow in the air duct 110 may be blown to the front side of the housing 102 through the air outlet 1102, and the jacking portion 116 plays a role of pushing the door 108 and the baffle 114 each other, so that the door 108 and the baffle 114 slide more smoothly when the door is closed; when the door 108 opens the opening 1040, the baffle 114 extends out of the air duct 110, and blocks the air outlet 1102 to guide the airflow to flow toward the opening 1040.

Specifically, in the process that the door 108 closes the opening 1040, the door 108 contacts with the guiding portion through the jacking portion 116, the guiding portion is pushed to rotate from the outer side of the casing 102 to the inner side of the casing 102 by the rotation of the door 108, so that the guiding portion is accommodated in the casing 102, when the door 108 is in the closed state, the jacking portion 116 jacks the guiding plate 114, so that the guiding plate 114 is in the state of being accommodated in the air duct 110, the airflow in the air duct 110 flows out from two sides of the jacking portion 116, and in the process that the door 108 opens the opening 1040, the jacking portion 116 gradually leaves the guiding plate 114, so that the guiding plate 114 extends out of the air duct 110 again to shield the air outlet 1102 and change the airflow flowing direction.

Specifically, the guide plate 114 can be connected with the housing 102 through a hinge structure, the hinge structure can include two blades, the two blades are sleeved on a rotating shaft, a torsion spring is sleeved on the rotating shaft, two ends of the torsion spring are abutted to the two blades, and then when the door is closed, the door body 108 pushes the guide plate 114 to rotate, so that the torsion spring generates deformation, when the door is opened, the torsion spring recovers deformation and generates driving force for the guide plate 114 to open the guide plate 114, of course, when the door body 108 opens the opening 1040, the guide plate 114 can also be naturally opened through gravity.

Specifically, the jacking portion 116 has a convex circular structure or a sheet structure, and further, the length of the jacking portion 116 in the length direction of the door body 108 is smaller than the length of the baffle 114, but may be larger than the length of the baffle 114, and a plurality of holes for ventilation may be provided in the jacking portion 116.

Example eight:

as shown in fig. 1 and 2, according to an embodiment of the present invention, the cooking apparatus 100 includes a cooking cavity 104 having at least one opening 1040, and a door 108 capable of being turned over is connected to the opening 1040 for closing and opening the opening 1040, respectively corresponding to a cooking state and a state of finishing cooking. In this embodiment, the atomization structure 106 is mounted on the electronic control box 118 directly in front of the cooking chamber 104, and the outlet of the atomization structure 106 faces downward, i.e., toward the opening 1040 of the cooking chamber 104. Install a temperature detection structure on atomizing structure 106, when the temperature surpassed the temperature threshold value, the temperature detection structure touched atomizing structure 106, make atomizing structure 106 start-up work in the twinkling of an eye, downwards high-speed spray water smoke, form a water smoke curtain, this temperature threshold value need be opened the door according to culinary art state or when finishing the user and meet the temperature of steam and delimit, just guarantee also that there is high-temperature gas when pounding out from culinary art chamber 104, just trigger atomizing structure 106, avoid the user to open the door under maintenance or non-high temperature operating condition and arouse atomizing structure 106 work.

The water mist curtain instantaneously changes the phase of evaporation when encountering high-temperature gas blown out from the cooking cavity 104, and can absorb huge latent heat energy according to the principle of evaporation, take away the temperature of hot gas and play a role in greatly reducing the temperature.

Specifically, if the air duct 110 is installed at the top of the cooking cavity 104, and the air outlet 1102 of the air duct 110 faces the direction right in front of the door 108, a guide plate 114 may be installed at a top plate position on the door 108, and through a certain mechanical fit design, the position of the guide plate 114 may be automatically adjusted according to the door opening and closing state, and when the door is closed, the guide plate 114 is horizontally placed, so that the air outlet direction of the air outlet 1102 of the air duct 110 is not affected; when the door is opened, the guide plate 114 overturns downwards, the airflow of the air outlet 1102 deflects downwards to form an air curtain, at the moment, the water mist can be loaded to move downwards in the air curtain by means of the wind power, the water mist provides larger pressure, the range of the water mist is farther, and the hot air blocking effect is more obvious. Of course, the same applies to the cooking appliance 100 with the operating buttons, the electronic control box 118 and the fan 112 at the bottom of the housing 102, and the atomizing structure 106 is only required to be installed at the bottom, with the outlet facing upward, so as to form the effect of a water mist curtain from bottom to top.

Specifically, cooking appliance 100 is a microwave oven or an oven or a steam box.

Example nine:

according to the second aspect of the invention, a control method of the cooking appliance is also provided.

Fig. 3 is a flow chart illustrating a control method of a cooking appliance according to the present invention, as shown in fig. 3, the method includes:

step 302: acquiring a temperature parameter detected by a temperature detection structure of the cooking appliance;

step 304: and controlling the atomization structure to work according to the temperature parameters.

In this embodiment, at culinary art in-process or after the culinary art state, acquire the temperature parameter that cooking utensil's temperature detection structure detected, control the work of atomizing structure according to temperature parameter, and then avoid when the maintenance or the temperature can not reach the switch that the atomizing structure sprays the fog, and simultaneously, also can trigger the atomizing structure when temperature parameter reaches certain condition, thereby spray the fog through the atomizing structure, cool down the high temperature air current that flows by the opening in culinary art chamber, and form the water mist curtain in the opening front side in culinary art chamber, block that steam pounces on the face.

Specifically, the temperature detection structure includes a temperature sensor.

Further, step 302 specifically includes: and controlling the atomization structure to be opened based on the temperature parameter being greater than or equal to the temperature threshold value.

In this embodiment, in the step of controlling the atomization structure to work according to the temperature parameter, when the temperature parameter is greater than or equal to the temperature threshold, the atomization structure is controlled to be opened, that is, when the mist flowing out of the opening of the cooking cavity reaches the temperature threshold, the mist is sprayed, so as to cool the high-temperature air flow, and when the mist flowing out of the opening of the cooking cavity is smaller than the temperature threshold, that is, when the air flow temperature is lower, the atomization structure is not started, so that the use cost of the cooking appliance is saved.

In particular, the temperature threshold is between 150 ℃ and 250 ℃.

Example ten:

fig. 4 is another flow chart of a control method of a cooking appliance according to the present invention, as shown in fig. 4, the method includes:

step 402: acquiring an opening state of a door body of a cooking appliance;

step 404: acquiring temperature parameters detected by a temperature detection structure of the cooking appliance based on the fact that the door body is in an opening state;

step 406: and controlling the atomization structure to be opened based on the temperature parameter being greater than or equal to the temperature threshold value.

In this embodiment, before obtaining the temperature parameter that the temperature detection structure of cooking utensil detected, still include the open mode that obtains the door body, under the condition that the door body is opened, also the door body opens the opening, under the condition that the air current in the cooking chamber flows out by the opening, obtain the temperature parameter that the temperature detection structure detected to further control the work of atomizing structure according to the temperature parameter.

In the present invention, the term "plurality" means two or more unless explicitly defined otherwise. The terms "mounted," "connected," "fixed," and the like are to be construed broadly and include, for example, fixed connections, detachable connections, or integral connections; "coupled" may be direct or indirect through an intermediary. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In the description herein, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (12)

1. A cooking appliance, comprising:

a housing having a cooking chamber with an opening therein;

the door body is rotatably connected with the shell and is configured to be suitable for opening or closing the opening;

the air duct is arranged in the shell and positioned outside the cooking cavity, and is provided with an air outlet facing the door body;

the fan is communicated with the air duct;

a deflector positioned at the air outlet, the deflector being rotatably coupled to the housing, the deflector being configured to change a direction of airflow exiting the air outlet to block airflow exiting the cooking chamber through the opening;

an atomizing structure provided with an outlet in communication with the air duct, the atomizing structure configured to be suitable for generating a mist;

further comprising:

a temperature detection structure configured and adapted to detect a temperature of the airflow exiting the cooking chamber through the outlet;

the control structure is connected with the temperature detection structure and the atomization structure, and the control structure is configured to be suitable for controlling the atomization structure to be turned on or off according to the detection result of the temperature detection structure.

2. The cooking appliance of claim 1,

the atomization structure is arranged in the air channel; or

The atomizing structure sets up outside the wind channel, and follows the air-out direction of air outlet, the atomizing structure is located the guide plate with between the opening.

3. The cooking appliance of claim 2, further comprising:

and the electric control box is arranged in the shell, the atomization structure is arranged outside the air channel, and the atomization structure is arranged on the electric control box.

4. The cooking appliance according to any one of claims 1 to 3,

the opening is opened based on the door body, and the guide plate is arranged along the vertical direction.

5. The cooking appliance of claim 1, further comprising:

the door body detection structure is connected with the door body and the control structure and is used for detecting the opening or closing of the door body;

the control structure is further used for controlling the atomization structure to be opened or closed according to the detection result of the door body detection structure.

6. The cooking appliance of any one of claims 1 to 3, wherein the air duct comprises:

the air inlet duct is arranged in the shell, and the outer side wall of the cooking cavity and the shell define the air inlet duct;

the air outlet duct is arranged in the shell, and the air outlet is arranged on the air outlet duct;

the air inlet of the fan is communicated with the air inlet duct, and the air outlet of the fan is communicated with the air outlet duct.

7. The cooking appliance of claim 6,

a heat dissipation channel is arranged in the door body, and a first inlet and a first outlet which are communicated with the heat dissipation channel are arranged on the door body;

the opening is closed based on the door body, and the first outlet is communicated with the air inlet of the fan.

8. The cooking appliance of claim 6,

and a through hole is formed in one side of the cooking cavity, which faces the fan, and is communicated with an air inlet of the fan.

9. The cooking appliance according to any one of claims 1 to 3, further comprising:

the jacking part is arranged on the door body or the guide plate;

the opening is closed based on the door body, and the jacking portion pushes the guide plate to enable the guide plate to be accommodated in the air duct;

the opening is opened based on the door body, and the guide plate shields the air outlet and guides airflow to flow towards the opening direction.

10. A control method of a cooking appliance for the cooking appliance according to any one of claims 1 to 9, characterized in that the control method comprises:

acquiring a temperature parameter detected by a temperature detection structure of the cooking appliance;

and controlling the atomization structure to work according to the temperature parameter.

11. The method for controlling a cooking appliance according to claim 10, wherein the step of controlling the operation of the atomizing structure according to the temperature parameter specifically comprises:

and controlling the atomization structure to be opened based on the temperature parameter being greater than or equal to the temperature threshold value.

12. The method for controlling a cooking appliance according to claim 11, wherein the step of acquiring the temperature parameter detected by the temperature detecting structure of the cooking appliance further comprises:

acquiring an opening state of a door body of the cooking appliance;

and acquiring the temperature parameter detected by the temperature detection structure of the cooking appliance based on the fact that the door body is in the opening state.

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