CN114145656A

CN114145656A - Cooking pot and cooking set

Info

Publication number: CN114145656A
Application number: CN202111332224.9A
Authority: CN
Inventors: 彭义; 赵涛; 余开斌; 邓雁青; 唐相伟
Original assignee: Midea Group Co Ltd; Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Current assignee: Midea Group Co Ltd; Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Priority date: 2021-11-11
Filing date: 2021-11-11
Publication date: 2022-03-08

Abstract

The invention discloses a cooking pot and a cooking set. The cooking pot includes the pot body, lid and air inlet portion, and the lid is used for covering and establishes the pot body in order to form the inner chamber, and air inlet portion is cyclic annular setting and surrounds formation culinary art chamber in the pot body and the intra-annular, culinary art chamber intercommunication inner chamber, under the condition that lets in hot-blast to the culinary art chamber through air inlet portion, air inlet portion is used for guiding hot-blast gathering in order to heat the culinary art chamber in the culinary art intracavity. Above-mentioned cooking pot when culinary art food (like the kernel of corn), through air inlet portion to the leading-in hot-blast in order to heat the culinary art chamber of culinary art intracavity, because hot-blast meeting is gathering in the culinary art intracavity to can drive and place the kernel of corn in the culinary art intracavity and remove and to the kernel of corn heating, the kernel of corn is heated then can scatter in the inner chamber when exploding, thereby can make the kernel of corn thermally equivalent to carry out the secondary culinary art to the puffed rice.

Description

Cooking pot and cooking set

Technical Field

The invention relates to the technical field of cooking equipment, in particular to a cooking pot and a cooking set.

Background

Popcorn is a snack, and people are more inclined to make it at home. In the related art, the popcorn maker can perform the preparation of the popcorn by means of, for example, heating and pressurizing, electromagnetic heating, and hot air heating.

However, for the popcorn machine, the heating and pressurizing are adopted, so that the operation is complex, potential safety hazards exist, the popcorn is easy to be burnt and irregular in shape due to the adoption of electromagnetic heating, the corn kernels are continuously heated after being popped by hot air heating, the popcorn is burnt, and seasoning cannot be added in the heating process.

Disclosure of Invention

The invention provides a cooking pot and a cooking set.

The embodiment of the invention provides a cooking pot, which comprises a pot body, a cover body and an air inlet part. The cover body is used for covering the pot body to form an inner cavity; the air inlet part is annularly arranged in the pot body, the inner side of the ring surrounds to form a cooking cavity, and the cooking cavity is communicated with the inner cavity; under the condition that hot air is introduced into the cooking cavity through the air inlet part, the air inlet part is used for guiding the hot air to be gathered in the cooking cavity so as to heat the cooking cavity.

Above-mentioned cooking pot when culinary art food (like the kernel of corn), through air inlet portion to the leading-in hot-blast in order to heat the culinary art chamber of culinary art intracavity, because hot-blast meeting is gathering in the culinary art intracavity to can drive and place the kernel of corn in the culinary art intracavity and remove and to the kernel of corn heating, the kernel of corn is heated then can scatter in the inner chamber when exploding, thereby can make the kernel of corn thermally equivalent to carry out the secondary culinary art to the puffed rice.

In some embodiments, the air inlet portion includes a plurality of air guiding members, and the plurality of air guiding members are disposed inside the ring and open toward the cooking cavity.

In some embodiments, the plurality of air guides are evenly spaced along the circumferential direction of the air inlet portion.

In some embodiments, the openings of the plurality of air guiding members are in the same direction and face away from the cover body along the circumferential direction of the air inlet portion.

In some embodiments, an included angle formed between the opening direction of the air guide and the annular direction of the air inlet portion is within a preset angle range of [15,25 ].

In some embodiments, the air guide member includes an air guide plate, the air guide plate has a first side, a second side, a third side and a fourth side along the circumferential direction, the first side and the ring inner side are spaced to form the opening, the second side, the third side and the fourth side are connected to the ring inner side of the air inlet portion, and the hot air is guided into the cooking cavity along the opening.

In some embodiments, the structure connecting the second side, the third side, and the fourth side to the inside of the ring is streamlined.

The cooking set provided by the embodiment of the invention comprises the cooking pot and the hot air device, and is used for providing hot air.

Above-mentioned culinary art suit when culinary art food (like the kernel of corn), through air inlet portion to the leading-in hot-blast in order to heat the culinary art chamber of culinary art intracavity, because hot-blast meeting is gathering in the culinary art intracavity to can drive the kernel of corn of placing in the culinary art intracavity and remove and heat the kernel of corn, the kernel of corn is heated then can scatter in the inner chamber when popping out, thereby can make the kernel of corn thermally equivalent to carry out the secondary culinary art to the puffed rice.

In some embodiments, the hot air device comprises an air outlet portion, one of the hot air device and the cooking pot is provided with a protrusion, and the other is provided with a recess, and the protrusion is matched with the recess so that the air outlet portion guides hot air into the air inlet portion.

In some embodiments, where the hot air device is used to direct hot air into the cooking chamber, the hot air device is located above or below the cooking chamber.

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 partial structural schematic view of a cooking pot according to an embodiment of the present invention;

fig. 2 is a schematic perspective view of a cooking pot according to an embodiment of the present invention;

fig. 3 is a schematic structural view of an air guide according to an embodiment of the present invention;

FIG. 4 is a schematic diagram of a portion of a cooking kit according to an embodiment of the invention;

fig. 5 is an exploded schematic view of a cooking kit according to an embodiment of the present invention.

Description of the main element symbols:

a cooking set 1000, a cooking pot 100, a hot air device 200;

pot body 11, cover body 12, air inlet part 13, inner cavity 14, cooking cavity 15, air guide piece 16, air guide plate 17, first side 171, second side 172, third side 173, fourth side 174 and opening 175;

the air conditioner comprises a shell 21, a motor 22, a fan 23, an electric heating element 24, an air outlet 25, a ventilation opening 26 and an air outlet part 27;

a recess 31, a protrusion 32.

Detailed Description

Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the accompanying drawings are illustrative only for the purpose of explaining the present invention, and are not to be construed as limiting the present invention.

In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", and the like, indicate orientations and positional relationships based on those shown in the drawings, and are used only for convenience of description and simplicity of description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be considered as limiting the present invention. Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, features defined as "first", "second", may explicitly or implicitly include one or more of the described features. In the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.

In the description of the present invention, it should be noted that the terms "mounted," "connected," and "connected" are to be construed broadly and may be, for example, fixedly connected, detachably connected, or integrally connected unless otherwise explicitly stated or limited. Either mechanically or electrically. Either directly or indirectly through intervening media, either internally or in any other relationship. 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 present invention, unless otherwise expressly stated or limited, "above" or "below" a first feature means that the first and second features are in direct contact, or that the first and second features are not in direct contact but are in contact with each other via another feature therebetween. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly under and obliquely below the second feature, or simply meaning that the first feature is at a lesser elevation than the second feature.

The following disclosure provides many different embodiments or examples for implementing different features of the invention. To simplify the disclosure of the present invention, the components and arrangements of specific examples are described below. Of course, they are merely examples and are not intended to limit the present invention. Furthermore, the present invention may repeat reference numerals and/or letters in the various examples, such repetition is for the purpose of simplicity and clarity and does not in itself dictate a relationship between the various embodiments and/or configurations discussed. In addition, the present invention provides examples of various specific processes and materials, but one of ordinary skill in the art may recognize applications of other processes and/or uses of other materials.

Referring to fig. 1 and 2, a cooking pot 100 according to an embodiment of the present invention includes a pot body 11, a cover 12, and an air inlet 13. The cover 12 is used for covering the pot 11 to form an inner cavity 14. The air inlet part 13 is annularly arranged in the pot body 11, and the inner side of the ring surrounds to form a cooking cavity 15. The cooking chamber 15 communicates with the inner chamber 14. The air inlet portion 13 serves to guide hot air gathered in the cooking chamber 15 to heat the cooking chamber 15 in a state that the hot air is introduced into the cooking chamber 15 through the air inlet portion 13.

Above-mentioned cooking pot 100, when culinary art food (like the kernel of corn), through air inlet 13 to culinary art 15 in leading-in hot-blast in order to heat culinary art chamber 15, because hot-blast can be at 15 internal gathers of culinary art, thereby can drive and place the kernel of corn removal in culinary art chamber 15 and to the kernel of corn heating, the kernel of corn is heated then can scatter in inner chamber 14 when extremely popping out, thereby can make kernel of corn thermally equivalent to carry out the secondary culinary art to the popcorn.

In the related art, popcorn can be prepared in various ways. One of the equipments is a big-gun hand-operated popcorn machine which is used for producing popcorn, the pressure in a cavity of the popcorn machine is increased by heating, then the pressure is released instantly, the popcorn pops because of overlarge pressure difference between the inside and the outside, the operation of the popcorn machine is complex, and the safety factor is low; secondly, the corn kernels are continuously heated and stirred by electromagnetic single-side heating, so that the corn kernels are popped, and the mode for preparing the popcorn is easy to be burnt and irregular in popping shape; the third is heating by hot air, and the popcorn prepared by the method is easy to have the problems that the corn kernels can be continuously heated after being popped, and finally the popcorn is burnt too much, and seasoning cannot be added.

The cooking pot 100 according to the embodiment of the present invention is provided with the cooking cavity 15 for containing food (such as corn), so that when hot air is introduced, the hot air can enter the air inlet portion 13 and can flow into the cooking cavity 15. Since the air inlet 13 can guide the hot air, the hot air introduced into the cooking cavity 15 can be gathered in the cooking cavity 15 to flow, and the hot air can drive the food in the cooking cavity 15 to move and heat the food.

It will be appreciated that for food which is stationary, the whole food is heated continuously while the tendency of heat transfer is substantially constant. Because the food surface can be divided into the part that heats earlier and the part that heats after, the part that heats after keeps being heated to when reaching the culinary art effect, the part that heats earlier then can lead to because of being heated the time overlength and burnt, influence culinary art effect.

In the embodiment of the invention, the food is driven to move by the hot air, so that the trend of heat transfer on the food is changed, the surface of the food is uniformly heated, and the cooking effect is not easily influenced due to nonuniform heating.

Specifically, taking corn kernels as an example, the corn kernels are uniformly heated during the continuous movement of the corn kernels until the heating time is enough for the corn kernels to be heated and popped to form popcorn. It will be appreciated that when the corn kernels are heated to pop to form popcorn, the energy of the popping from the inside to the outside will create a pushing force of the popcorn against the cooking chamber 15, so that the popcorn will quickly pop out of the cooking chamber 15 through the pushing force and will reach the inner chamber 14 located outside the cooking chamber 15 and communicating with the cooking chamber 15.

Of course, in the embodiment of the present invention, the corn grains are mainly cooked into the popcorn as an example. It is obvious to those skilled in the art that the present invention can be used for cooking other types of food based on the technical principle of the embodiment of the present invention, so that the corresponding cooking effect can be achieved. That is, embodiments of the present invention are not limited to the cooked food being corn kernels.

In the embodiment shown in fig. 1, the pot 11 has a circular shape in vertical projection, and it can be understood that the pot 11 has a circular shape. In other embodiments, the shape of the pot body 11 may be a polygon such as a square, a pentagon, or an ellipse. For those skilled in the art, the shape of the pan body 11 can be determined according to specific situations, and the shape of the pan body 11 in other embodiments is not limited herein.

Referring to fig. 1 and 2, in some embodiments, the air inlet portion 13 includes a plurality of air guiding members 16. The plurality of air guides 16 are provided inside the ring and have openings facing the inside of the cooking chamber 15.

In this way, an effect of guiding wind into the cooking chamber 15 can be achieved.

Specifically, in the embodiment shown in fig. 2, the air inlet portion 13 is provided in a ring shape, and the plurality of air guides 16 are provided on the inner surface of the air inlet portion 13 in the ring direction of the air inlet portion 13. The side of the air inlet part 13 far away from the cover body 12 is provided with an opening, and hot air can enter the air inlet part 13 along the opening of the air inlet part 13 and enter the cooking cavity 15 along the opening direction of the air guide piece 16.

In the illustrated embodiment, the number of air guides 16 is 16. In other embodiments, the number of air guides 16 may be determined according to specific situations. In some embodiments, the number of the air guides 16 can be determined according to the amount of hot air to be introduced into the cooking cavity 15, and it can be understood that the hot air is introduced into the air inlet 13 and then is introduced into the cooking cavity 15 along all the air guides 16, and the amount of the air guides 16 can determine the total amount of the hot air introduced at the same time.

The number of the air guides 16 can also be determined according to the actually achievable manufacturing process, specifically, the larger the number of the air guides 16 is, the more the number of the processing flows and the more the processing precision in the manufacturing process are, but the more the amount of air that can be introduced at the same time is; the smaller the number of air guides 16, the less the processing difficulty can be reduced, but the amount of air introduced at the same time can be reduced. It is obvious to those skilled in the art that the specific number of air guides 16 to be installed can be determined according to the amount of air to be blown in and other factors of influence, and the number of air guides 16 to be installed in other embodiments is not limited herein.

Referring to fig. 1 and 2, in some embodiments, a plurality of wind guide members 16 are uniformly spaced along the circumferential direction of the air inlet portion 13.

Thus, the food can be heated uniformly.

Specifically, in the illustrated embodiment, the adjacent two air guiding members 16 have the same interval along the circumferential direction of the air inlet portion 13, so that all the air guiding members 16 are sequentially distributed at the same interval. It can be understood that because the position of air guide 16 on air inlet portion 13 can exert an influence on the position that hot air enters cooking cavity 15, under the condition that hot air drives the kernel of corn motion, then can make the kernel of corn all can receive the wind-force of big or small uniformity basically in any direction, can not lead to the final gathering opposite position in cooking cavity 15 of all kernels because of having let in too big wind-force in a certain position.

In addition, the spacing between two adjacent air guides 16 can be determined by those skilled in the art according to actual requirements. In some embodiments, the smaller the interval between two adjacent air guides 16 is, the larger the number of air guides 16 that can be provided is, and the larger the interval between two adjacent air guides 16 is, the smaller the number of air guides 16 that can be provided is, and thus the number of air guides 16 that can be provided can be determined according to the number of air guides 16 that need to be provided. In another embodiment, the larger the size of the space in the cooking cavity 15, the more easily a dead space is generated to which hot air cannot be blown, so that the space between two adjacent air guides 16 needs to be reduced, and the smaller the size of the space in the cooking cavity 15, the more easily the hot air covers the entire cooking cavity 15, so that the space between two adjacent air guides 16 needs to be increased, and thus the space can be determined according to the specific structure in the cooking cavity 15.

Referring to fig. 1-3, in some embodiments, the openings of the air deflectors 16 are in the same direction and face away from the cover 12 along the circumferential direction of the air inlet 13.

Thus, the collecting effect of the hot air can be improved.

Specifically, in the illustrated embodiment, all the air guides 16 have opening directions along the openings, and hot air enters the cooking chamber 15 along the opening directions of the air guides 16. It will be appreciated that, because of the communication between cooking chamber 15 and inner chamber 14, although the rapid escape of popcorn from cooking chamber 15 to avoid the over-scorching problem associated with over-cooking is facilitated, hot air may also be allowed to escape into inner chamber 14.

On the basis, the opening direction of the air guide piece 16 is set to be towards the direction far away from the cover body 12, so that hot air entering from the opening of the air guide piece 16 can flow to the bottom of the cooking cavity 15 more easily, namely flows and gathers towards the position far away from the inner cavity 14, the hot air is not easy to leak to the inner cavity 14, and the hot air has the same flowing direction along the circumferential direction of the air inlet part 13, the hot air introduced into the cooking cavity 15 can easily form a vortex along the clockwise circumferential direction or the anticlockwise circumferential direction of the air inlet part 13, the hot air gathering effect can be improved, and food can be more powerfully driven to move.

Further, under the condition that hot air gathers in the bottom of cooking chamber 15 and forms the swirl, the kernel of corn that is also located cooking chamber 15 bottom then can continuously be exposed in hot air gathering and the environment that flows for the kernel of corn can be heated more fast and expand and form the puffed rice, thereby improves the culinary art efficiency to the kernel of corn.

In addition, in the above embodiment, since the opening direction of the air guide 16 is directed to the direction away from the lid 12 (i.e. the bottom of the cooking cavity 15), a corresponding angle is formed between the opening direction of the air guide 16 and the circumferential direction of the air inlet portion 13. It can be understood that the direction of the hot air introduced into the cooking cavity 15 can be changed by adjusting the included angle formed between the two air guides, and then the opening direction of the air guide 16 can be adjusted to face the bottom of the cooking cavity 15, so that the hot air is more easily gathered at the bottom of the cooking cavity 15, and the technical effect of the above embodiment is achieved.

However, the angle not only affects the direction of the hot wind, but also affects the wind force of the hot wind. It can be understood that the larger the angle is, the larger the opening of the wind guide 16 is toward the bottom of the cooking cavity 15, but the hot wind is directly blown toward the bottom of the cooking cavity 15, so that the hot wind is blown away, and thus, the concentrated wind flow cannot be formed. That is, by adjusting an angle formed between the opening direction of the air guide 16 and the circumferential direction of the air inlet portion 13, the effect of improving the collection of hot air can be achieved.

In some embodiments, the opening direction of the air guide 16 forms an included angle with the circumferential direction of the air inlet portion 13 within a preset angle range of [15,25 ]. In one embodiment, an included angle of 20 degrees minimizes losses due to hot wind leaking into the interior cavity 14.

Referring to fig. 1 and 3, in some embodiments, the wind guide 16 includes a wind deflector 17. The air deflector 17 has a first side 171, a second side 172, a third side 173, and a fourth side 174 along the circumferential direction. The first side 171 is spaced inwardly from the ring to form an opening 175. The second side 172, the third side 173, and the fourth side 174 are connected to the inner side of the air inlet portion 13. Hot air is directed into the cooking chamber 15 along the opening 175.

In this way, the air guide 16 can guide hot air.

Specifically, in the embodiment shown in fig. 3, the first side 171 and the third side 173 of the air deflection plate 17 are opposite, and the second side 172 and the fourth side 174 are opposite. The second side 172, the third side 173 and the fourth side 174 are connected to the inner side of the air inlet 13, so that the air guiding plate 17 is closed at the positions of the second side 172, the third side 173 and the fourth side 174. The air deflector 17 is spaced from the inner side of the ring of the air inlet portion 13, and the first side 171 and the inner side of the ring of the air inlet portion 13 are spaced to form an opening 175 of the air guide member 16, so that hot air can be introduced into the cooking cavity 15 along the opening 175, and the air guiding effect on the hot air is realized.

Referring to fig. 3, in some embodiments, the structure connecting the second side 172, the third side 173, and the fourth side 174 to the inner side of the ring is streamline.

Therefore, the air guide effect can be improved.

Specifically, in the embodiment shown in fig. 3, the connection between the second side 172 and the inner side of the ring is streamline, the connection between the third side 173 and the inner side of the ring is streamline, and the connection between the fourth side 174 and the inner side of the ring is streamline, so that hot air flows to the opening 175 of the air guide 16 along the streamline structure, and the wind speed and the wind direction change of the hot air on the surface of the air guide 16 during the flowing process are avoided.

Referring to fig. 4 and 5, a cooking set 1000 according to an embodiment of the present invention includes a hot air device 200 and a cooking pot 100 according to the above embodiment. The hot wind device 200 is used to provide hot wind.

Above-mentioned culinary art suit 1000, when culinary art food (like the kernel of corn), through air inlet 13 to culinary art 15 in leading-in hot-blast in order to heat culinary art chamber 15, because hot-blast can be at 15 internal gathers of culinary art, thereby can drive and place the kernel of corn removal in culinary art chamber 15 and to the kernel of corn heating, the kernel of corn is heated then can scatter in inner chamber 14 when extremely popping out, thereby can make the kernel of corn thermally equivalent to carry out the secondary cooking to the popcorn.

Specifically, in the embodiment shown in fig. 4 and 5, the hot air device 200 includes a housing 21, a motor 22, a fan 23, an electric heater 24, and an air outlet 25. The housing 21 is provided with a ventilation opening 26, and the ventilation opening 26 can be used for exchanging air inside and outside the housing 21, so that external air can be introduced, and heat can be dissipated from the inside of the housing 21. The motor 22 may be used to drive the fan 23 to rotate, thereby enabling the fan 23 to be activated. When the fan 23 is activated, the hot air device 200 may draw air outside the housing 21 into the hot air device 200 through the vent 26, and the air may be moved to the position of the electric heating element 24 by the fan of the fan 23. When the electric heating element 24 continuously generates heat, the electric heating element 24 can heat the surrounding air, so that the air fanned by the fan 23 is heated and guided out from the air outlet 25 to form hot air. In one embodiment, the hot air can drive about 50g of corn kernels to move at a wind speed of 10.5m/s while being introduced into the cooking cavity 15. The electric heating member 24 may include a mica sheet and a heating pipe.

Referring to fig. 4 and 5, in some embodiments, the hot air device 200 includes an air outlet portion 27. One of hot air device 200 and cooking pot 100 is provided with protrusions 32 and the other is provided with depressions 31, and protrusions 32 are engaged with depressions 31 so that air outlet portion 27 introduces hot air into air inlet portion 13.

Therefore, seasoning can be conveniently added into the pot body 11 and the pot body 11 can be cleaned.

Specifically, in the illustrated embodiment, the protrusion 32 is disposed at the bottom of the cooking pot 100, and the recess 31 is disposed at the top of the hot air device 200. Under the condition that hot air device 200 is used for providing hot air to cooking pot 100, the arch 32 of cooking pot 100 can be accommodated in sunken 31 of hot air device 200, and because cooking pot 100 is located the top of hot air device 200, can make cooking pot 100 make arch 32 keep the state of being accommodated in sunken 31 through self gravity, thereby can make things convenient for the quick fixity between cooking pot 100 and hot air device 200, and under the condition that does not need hot air device 200 to provide hot air to cooking pot 100, then can directly lift cooking pot 100, make arch 32 break away from sunken 31, realize the quick dismantlement between cooking pot 100 and hot air device 200.

On the basis, as the protrusions 32 and the depressions 31 can realize the easy disassembly effect on the cooking pot 100 and the hot air device 200, a user can conveniently take out the cooking pot 100 to add seasonings into the inner cavity 14, and the cooking pot 100 and the hot air device 200 can be easily separated when cooking is completed, so that the pot body 11 is conveniently cleaned.

In the embodiment shown in fig. 4 and 5, when the hot air heater 200 is used to introduce hot air into the cooking chamber 15, the hot air heater 200 is located below the cooking chamber 15. Specifically, the hot air device 200 may fan hot air upward by the fan 23 so that the hot air flows to the bottom of the air inlet portion 13 and is introduced into the cooking chamber 15 inside the air inlet portion 13.

In other embodiments, the hot air device 200 may be located above the cooking chamber 15. Specifically, in one embodiment, an air duct may be communicated between the air outlet portion 27 of the hot air device 200 and the air inlet portion 13 of the cooking pot 100, and hot air generated by the hot air device 200 may flow into the air inlet portion 13 along the air duct.

In the description of the present specification, reference to the description of the terms "one embodiment", "some embodiments", "an illustrative embodiment", "an example", "a specific example", or "some examples", 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 present invention. In this specification, schematic representations of the above terms 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.

While embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that: various changes, modifications, substitutions and alterations can be made to the embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents.

Claims

1. A cooking pot, comprising:

a pan body;

the cover body is used for covering the pot body to form an inner cavity; and

the air inlet part is annularly arranged in the pot body, the inner side of the ring surrounds to form a cooking cavity, and the cooking cavity is communicated with the inner cavity;

under the condition that hot air is introduced into the cooking cavity through the air inlet part, the air inlet part is used for guiding the hot air to be gathered in the cooking cavity so as to heat the cooking cavity.

2. The cookware of claim 1, wherein the air inlet comprises a plurality of air guides, the air guides are arranged inside the ring and open towards the cooking cavity.

3. The cookware according to claim 2, wherein the plurality of air guides are evenly spaced along the circumferential direction of the air inlet portion.

4. The cookware according to claim 2, wherein the plurality of air guides are opened in the same direction and in a direction away from the lid along the circumferential direction of the air inlet.

5. The cookware according to claim 4, wherein the opening direction of the air guide and the circumferential direction of the air inlet portion form an included angle within a preset angle range of [15,25 ].

6. The cookware according to claim 2, wherein the air guide comprises an air guide plate, the air guide plate is circumferentially provided with a first side edge, a second side edge, a third side edge and a fourth side edge, the first side edge and the ring inner side are spaced to form the opening, the second side edge, the third side edge and the fourth side edge are connected with the ring inner side of the air inlet portion, and the hot air is guided into the cooking cavity along the opening.

7. The cookware according to claim 6, wherein the connection of said second, third and fourth sides to the inside of said ring is streamlined.

8. A cooking kit, comprising:

the cooking pot of any one of claims 1-7; and

and the hot air device is used for providing hot air.

9. The cooking kit according to claim 8, wherein the hot air device comprises an air outlet,

hot air device with one of them of cooking pot is provided with the arch and another is provided with sunkenly, protruding cooperation sunken so that air-out portion to the leading-in hot-blast of air inlet portion.

10. The cooking kit according to claim 8, wherein the hot air device is located above or below the cooking cavity in case the hot air device is used to introduce hot air to the cooking cavity.