CN114190780A - Cooking equipment and smoking device thereof - Google Patents

Abstract

The invention belongs to the technical field of kitchen electrical equipment, and aims to at least partially solve the technical problems that the incense is single and a smoke quality-hot air flow quality associated control mechanism strictly matched with the cooking requirement of food materials needs to be made to ensure the cooking effect. To this end, the present invention provides a cooking apparatus and a heating type roasting device thereof, the cooking apparatus including a cooking body having a cooking chamber, the roasting device being placed in the cooking chamber, the roasting device including: a smoking part, wherein a containing space for placing smoking materials is formed in the smoking part; the connecting part is used for transmitting the incense smell emitted by the smoking material to the food to be cooked in the cooking chamber; wherein, the smoking device is also provided with a heating part, and at least one part of the smoking part is positioned in the heat radiation range of the heating part. With such an arrangement, an auxiliary cooking effect of adding a smoked flavor to the food can be achieved.

Description

Cooking equipment and smoking device thereof

Technical Field

The invention relates to the technical field of kitchen electrical equipment, in particular to cooking equipment and a smoking and baking device thereof.

Background

With the overall development of technologies related to the field of home appliances, home appliances have been developed in both the richness and refinement. As one of home appliances, electric cooking appliances are mainly cooking appliances for preserving, processing, and the like food materials, and with the development of enrichment and refinement, for example, in addition to a conventional gas range, a refrigerator, a microwave oven, and the like, specific forms corresponding to various cooking modes such as steaming, baking, frying, air-frying, and the like are emerging.

As one of cooking devices, a hot air oven has an operating principle that cooking of food materials is realized by circulating hot air flow. Specifically, along with the circulating flow of hot air in the inner container where the food to be cooked is located, when the hot air flows through the food, the heat carried in the hot air can be transferred to the surface of the food, and the food can be processed in a hot air baking cooking mode by correspondingly controlling parameters such as the flow rate, the temperature and the like of the hot air. Wherein, when the food is meat, there is an auxiliary processing mode after the baking is finished: after the food materials are processed by the hot air oven and taken out, flavor seasonings (such as sauce brushing, material scattering and the like) are added to the surfaces of the food materials so as to improve the mouthfeel of the food materials. However, such a processing method has problems as follows: because the food materials are cooked after being processed and taken out, the flavor seasoning corresponding to the auxiliary treatment is difficult to permeate into the meat, and especially for single large-scale food materials such as whole chicken and whole fish, the improvement degree of the taste of the whole food materials by the auxiliary treatment is very limited.

As an improvement, as disclosed in chinese utility model patent (CN209826361U), a smokeless oven with smoking function includes a box body, a smoking box is arranged inside the box body, an air intake component and a smoke exhaust component are arranged on the wall of the box body, and both the air intake component and the smoke exhaust component are communicated with the outside and the inside of the box body; a filter is arranged in the smoke exhaust assembly.

It can be seen that in this document, the smoking cartridge is supplied with aerobic air through the air intake assembly of the oven, so that the fuel in the smoking cartridge is continuously maintained in a semi-combusted state capable of generating smoke. Based on the method, the food can be roasted by introducing the smoking cooking mode into the oven, and compared with the mode of directly roasting by hot air flowing in, the roasted food has lasting smoking flavor with both inside and outside. However, since the smoke flavor is determined by the fuel property in the smoke box, the smoke method has the following problems: the fumigating smell is single. In addition, the smoking box serves as a smoke generating mechanism, and the core function of the smoking box is embodied as that a direct heat source for cooking is generated by means of an air inlet assembly of the oven, so that in order to ensure the cooking effect, a smoke quality-hot air flow quality associated control mechanism which is strictly matched with the cooking requirement of food materials needs to be made.

Accordingly, there is a need in the art for a new solution to the above problems.

Disclosure of Invention

Technical problem

The present invention has been made to solve at least some of the above-mentioned problems, and more particularly, to solve at least some of the above-mentioned problems to at least some extent.

Technical scheme

In view of this, the first aspect of the present invention provides a heating type fumigating device of a cooking apparatus, the cooking apparatus comprising a cooking body having a cooking chamber, the fumigating device being disposed in the cooking chamber, the fumigating device comprising: a smoking part, wherein a containing space for placing smoking materials is formed in the smoking part; the connecting part is used for transmitting the incense smell emitted by the smoking material to the food to be cooked in the cooking cavity; wherein the smoking device is further provided with a heating part, at least one part of the smoking part is positioned in the heat radiation range of the heating part, so that: the smoking material can receive the heat radiated by the heating part and emit the smoking flavor to the cooking chamber by means of the heat.

With such an arrangement, an auxiliary cooking effect of adding a smoked flavor to the food to be cooked can be achieved.

Specifically, during cooking in which the cooking device performs main cooking on food to be cooked, the smoke is heated by the heating portion to emit smoke flavor, so that an auxiliary cooking effect is added to the main cooking. Since the smoking device is only used as an auxiliary cooking mechanism, which is not necessarily related to the core function of the cooking device, a control mechanism strongly related to the heat medium of the main cooking is not required to be established.

On the basis, the operation parameters (such as heating intensity, total heating time, heating origin and destination) of the heating part are adjusted, so that the incense can be distributed to the food to be cooked in an expected manner. On the basis, when the food to be cooked is cooked, the aroma can better meet the taste of the food on the premise that the food to be cooked can be added with the aroma. For example, the aroma is more tasty than applying sauce after the food is taken out; and the like.

It should be noted that the dispensing of "the aroma emitted by the smoke is able to be dispensed to the food material to be cooked" may include various forms, such as dispensing between them or indirectly, and may be achieved by different dispensing paths, either directly or indirectly. On the basis of this, the form of the communicating portion may also be diversified accordingly, as one or more communicating structures may be included, and the structural form, arrangement orientation, and the like of the communicating structure may be flexibly determined. For example, if the food material to be cooked is located above the grilling device, the dispensing path includes three types, the first type is directly dispensed by a vertically upward dispensing path (e.g., the communicating portion is disposed directly above the smoking portion), the second type is directly dispensed by an obliquely upward dispensing path (e.g., the communicating portion is disposed on the side portion of the smoking portion), and the third type is indirectly dispensed by a curved path (e.g., after the aroma is dispensed, the aroma flows out of the cooking chamber where the food material to be cooked is located along with the hot air flow in the hot air oven, and the hot air flow is heated by the heating pipe of the hot air oven and then is fed into the cooking chamber where the food material is located again); and the like.

It can be understood that, on the premise of ensuring that the smoking material can receive the heat which is emitted by the smoking material, the technical personnel in the field can determine the structural form, the arrangement position, the specific form of the heat radiation range and the specific form of the heat radiation range covering the smoking material part according to the actual situation. Such as may be: the heating part comprises a member 1 and a member 2, wherein the member 1 covers one part of the smoking part, and the member 2 covers the other part of the smoking part; and the like.

With regard to the heating type smoke curing device of the cooking apparatus, in one possible embodiment, the heating part may be at least provided to the cooking body.

With this arrangement, a specific installation position of the heating portion is given.

It will be appreciated that one skilled in the art may determine the manner in which the heating portion is disposed on the cooking body based on actual needs. Such as may be: the heating part is an original structure on the cooking main body; the heating part is a component additionally arranged on the smoking device, however, the heating part can be arranged on the cooking body; and the like.

With regard to the heated type fumigating device of the cooking apparatus described above, in a possible embodiment, at least a portion of the heating portion is removably provided to the cooking body and/or the fumigating device.

With this arrangement, possible installation positions of the heating portion are given.

It is understood that a person skilled in the art can flexibly determine the installation position of the heating part according to actual situations. For example, the heating part includes a member 1 and a member 2, wherein the member 1 is fixedly disposed on the cooking body, and the member 2 can be disposed on the cooking body or the smoking device.

With regard to the heating type smoke curing device of the cooking apparatus described above, in one possible embodiment, the cooking apparatus includes at least one heating member, and all or part of the at least one heating member constitutes a heating portion of the smoke curing device.

With this arrangement, a specific form of the heating portion is given.

It will be appreciated that, in order to better support the performance of the curing device, the position of the heating means, the operating parameters (such as whether it is activated, the power, etc.) may be adjusted, if necessary. Such as may be: the cooking apparatus is provided with heating members at the top, bottom and back thereof, respectively, with the heating member at the top as a heating part.

With regard to the heated roasting device of the cooking apparatus described above, in one possible embodiment, the receiving space comprises a plurality of subspaces in which the spices can be placed at least in part.

By such an arrangement, a specific placement of the smoking material in the receiving space is given.

It is understood that a person skilled in the art can determine the specific form and number of the subspaces, the specific way in which each subspace constitutes the accommodating space, and the like according to actual requirements. For example, if the subspace includes 1, 2, 3, 4, 5, wherein the subspace 3 is located at the middle portion and is not allowed to contain smoking materials, the subspaces 1, 2, 4, 5 surround the periphery of the subspace 1 and can contain smoking materials.

Taking the way that the 5 subspaces form the accommodating space as an example, in a specific example, the smoking material A is placed in the subspaces 1 and 2, and the smoking material B is placed in the subspaces 4 and 5. In this way, it is possible to distribute the flavors corresponding to the two kinds of smoke to the food to be cooked. If necessary, the smoking materials A and B may be exchanged, partially exchanged or adjusted, for example, such an alternative may be: smoking materials A are placed in the subspaces 1, 2 and 4, and smoking materials B are placed in the subspace 5; smoking material A is still placed in the subspaces 1 and 2, and smoking material B is adjusted to smoking material C in the subspaces 4 and 5; and the like.

With regard to the heating type smoke curing device of the cooking apparatus, in one possible embodiment, the communication part comprises a first communication unit, and the first communication unit is arranged in the smoke curing part.

With this arrangement, a specific arrangement of the communication parts is given.

It is understood that the specific form of the first communicating unit and the specific arrangement position on the smoking material portion, etc. can be flexibly determined by those skilled in the art according to the actual situation, for example, the first communicating unit may include one or more communicating structures, and the communicating structures may be distributed in the whole area or partial area of the smoking material portion, etc.

With regard to the heating type smoke-curing device of the cooking apparatus described above, in one possible embodiment, the smoke-curing device comprises a collecting portion capable of collecting the relative from the orientation of the food material to be cooked during cooking of the food material to be cooked.

With such an arrangement, the cleanliness of the cooking environment can be ensured by the arrangement of the collecting portion.

The correlation as coming from the orientation of the food material to be cooked may include, but is not limited to, powder/residue/liquid marinade of the food material surface, oil stains generated during cooking, etc.

It is understood that the specific structure of the collecting part, the number of the components contained therein, the arrangement position and arrangement manner thereof on the smoking device, etc. can be set by those skilled in the art according to the actual situation.

With regard to the heating type roasting device of the cooking apparatus described above, in one possible embodiment, the communication portion includes a second communication unit provided to the collection portion.

With this arrangement, a specific design of the connecting element is provided.

Similar to the aforementioned first communicating unit, a person skilled in the art can flexibly determine the specific form of the second communicating unit, the specific arrangement position thereof on the collecting portion, and the like according to practical situations, for example, the second communicating unit may include one or more communicating structures, the form of the communicating structure may be the same as or different from that of the first communicating unit, and likewise, the communicating structure may be distributed in the whole area or a partial area of the collecting portion, and the like.

With regard to the heating type smoke curing device of the cooking apparatus, in a possible embodiment, the smoke curing device is provided with a cover body which can cover at least a part of the smoke curing device.

Through the arrangement, a specific structural form of the smoking device is provided.

For example, the cover may have the function of: at least partially separating the smoking device from the food material to be cooked to prevent the above-mentioned related substances from entering the smoking device (except the collecting part), and the structure of the smoking device can be similar to that of a pot cover; a space for placing the smoking and roasting device is formed and is mostly separated from the environment where the food to be cooked is located, so that the structure can be a cover body provided with a communicating structure (matched with the communicating part to ensure the dispersion of the smoked flavor) and the like.

A second aspect of the invention provides a cooking apparatus comprising a heated sooting device of any preceding cooking apparatus.

It can be understood that the cooking apparatus has all the technical effects of the heating type smoking and baking device of the cooking apparatus described in any one of the preceding claims, and the description thereof is omitted.

Drawings

The cooking device of the present invention is described below with reference to the accompanying drawings in conjunction with a hot air oven (hereinafter referred to as an oven). In the drawings:

FIG. 1 illustrates a schematic structural view of an oven according to an embodiment of the present invention;

FIG. 2 is a schematic view of the structure of the smoking device in the oven according to one embodiment of the present invention;

FIG. 3 shows a schematic cross-sectional view of a smoke curing apparatus in an oven in accordance with an embodiment of the present invention; and

fig. 4 shows a schematic structural view of a hood assembly in an oven according to an embodiment of the present invention.

List of reference numerals

100. An oven; 1. a cooking body; 11. a back plate; 2. a fan guard assembly; 21. a fan guard; 211. An air return opening; 212. an air supply outlet; 221. a motor; 222. a fan; 231. a first heating coil; 232. a second heating coil; 3. a smoke curing device; 31. a housing; 311. a first portion; 312. a second portion; 32. smoking; 33. smoking material matrix; 341. communicating the hole groups; 342. communicating with a large hole; 36. A collecting section; 37. a cover body.

Detailed Description

Preferred embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood by those skilled in the art that these embodiments are only for explaining the technical principle of the present invention, and are not intended to limit the scope of the present invention. For example, although the present embodiment is described in connection with an oven, this is not intended to limit the scope of the invention, and those skilled in the art may apply the invention in other application scenarios without departing from the principles of the present invention. Such as a steaming and baking integrated machine.

It should be noted that in the description of the present invention, the terms of direction or positional relationship indicated by the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc. are based on the directions or positional relationships shown in the drawings, which are only for the convenience of description, and do not indicate or imply that the device or element must have a specific orientation, be constructed and operated in a specific orientation, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance. The singular forms "a", "an" and "the" may include the plural forms as well.

Furthermore, it should be noted that, in the description of the present invention, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, and may be, for example, fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

Furthermore, while numerous specific details are set forth in the following description in order to provide a better understanding of the invention, it will be apparent to those skilled in the art that the invention may be practiced without some of these specific details. In some instances, oven principles and the like, which are well known to those skilled in the art, have not been described in detail in order to not unnecessarily obscure the present invention.

Referring to fig. 1 to 4, fig. 1 is a schematic structural view illustrating an oven according to an embodiment of the present invention, fig. 2 is a schematic structural view illustrating a grill unit in an oven according to an embodiment of the present invention, fig. 3 is a schematic sectional view illustrating a grill unit in an oven according to an embodiment of the present invention, and fig. 4 is a schematic structural view illustrating a fan cover assembly in an oven according to an embodiment of the present invention. As shown in fig. 1 to 4, the oven 100 mainly includes a cooking body 1, a fan guard assembly 2, and a smoke curing device 3 placed in the cooking body. Wherein the cooking body is formed with a cooking chamber (e.g., inner container) for holding food material to be cooked. If a shelf is arranged in the inner container, the food materials are directly placed on the shelf or placed in a vessel (such as a plate) placed on the shelf, and the smoking and baking device 3 is placed below the shelf. If the smoking and roasting device can be movably arranged at the inner side of the bottom of the inner container, so that when the placement direction of the food to be cooked is changed, the placement position of the smoking and roasting device is correspondingly adjusted. Such as may be: a plurality of placing positions are configured for the smoking and roasting device at the inner side of the bottom of the inner container, and one of the placing positions can be selected according to actual conditions; or the smoking and roasting device is placed at the inner side of the bottom of the inner container in an unconstrained mode, so that the placement position of the smoking and roasting device can be flexibly adjusted; and the like.

Wherein, the fan guard subassembly mainly used realizes the production of hot gas flow and the circulation flow during the culinary art to the realization treats the main culinary art function of the edible material of culinary art. The smoke-curing device is mainly used for adding auxiliary cooking effect to main cooking in a mode of distributing one or more kinds of smoke fragrance to food materials to be cooked during the cooking of the main cooking of the food materials to be cooked. Thus, after the food material is taken out of the cooking chamber after cooking, the flavor effect corresponding to the aroma provided by the smoking device can be obtained.

In a possible embodiment, the fan guard assembly 2 mainly includes a fan guard 21, a fan, and a first heating coil 231, and the specific structure is as follows: the liner is provided with a back plate 11 on one side (such as a back side) far away from an operation side (such as the operation side is a side facing the user, and generally referred to as a front side), a fan cover 21 is installed on the back plate, a hot air chamber is formed between the fan cover and the back plate, the fan cover is provided with a return air inlet 211 near the middle part of the fan cover, and air supply outlets 212 are arranged around the periphery of the return air inlet 211. A fan is disposed in the hot air chamber at a position corresponding to the return air inlet, and the fan includes a motor 221 and a fan 222. The motor rotates to drive the fan to rotate at a position facing the air return opening, and the rotation of the fan can lead the air in the inner container to flow through the air return opening and then to be led into the hot air chamber. The first heating coil is arranged in the hot air chamber at a position corresponding to the air return opening, such as a fan arranged in an area encircled by the first heating coil. Thus, under the action of the fan, the air flow in the inner container is sucked into the hot air chamber through the air return opening, then is heated by the heating coil pipe to be converted into hot air with heat carrying capacity, and then is thrown to the peripheral air supply opening and is sent into the inner container again. By such circulation, the hot air flow can continuously distribute the air carrying heat to the surface of the food material to be cooked, thereby realizing the main cooking function.

In the present embodiment, the air return opening 211 is substantially a disk-shaped area formed by grid holes, and the air supply opening 212 includes a plurality of air supply points, for example, the air supply points are substantially bar-shaped holes. Illustratively, the fan guard includes a plate portion and a flange extending from the plate portion in a direction adjacent to the back plate 11, the back plate, the flange and the plate portion thereby forming the hot air chamber. The air supply points comprise a plurality of air supply points arranged on the turned-over edge and three groups arranged on the plate-shaped structure from top to bottom, and each group comprises a small group which is symmetrically arranged on the two sides of the first air return opening in a left-right mode. The number of the air supply points included in each group is gradually reduced from top to bottom. Specifically, the upper group comprises small groups which are symmetrically arranged and are composed of 8 air supply points, wherein the left side and the right side of the small groups are respectively arranged at two sides of the first air return opening. The middle group includes 3 and the lower group includes 2. Obviously, the specific configuration of the air supply outlet is just a specific example, and those skilled in the art can flexibly adjust the configuration according to actual needs.

In one possible embodiment, the smoking device 3 mainly comprises a smoking material part, a heating part, a collecting part and a communicating part. Wherein, smoked material portion can place one or more in the material portion of smoking, heating portion mainly used heats the material of smoking and makes it reach the temperature state that can give off smoked fragrance, specifically: at least a portion of the material smoking portion is within a heat radiation range of the heating portion so that the material smoking portion can receive heat radiated from the heating portion and emit a smoking flavor to the cooking chamber by the heat. The collecting part is mainly used for collecting oil stains and other related matters from the direction of the food material to be cooked, and the communication part is mainly used for enabling the incense to reach the food material to be cooked.

In a specific embodiment, the smoking material part comprises a circular truncated cone shaped housing 31, which forms a receiving space, the smoking material 32 is placed at the lower part, and the part near the upper part forms a smoke collecting cavity. The side wall of the housing has a plurality of communication hole groups 341 as first communication units, each of which includes a plurality of communication small holes provided in a concentrated manner, distributed uniformly in the circumferential direction thereof at positions corresponding to the upper second portion. Exemplarily, the placement mode of the smoking materials in the shell is specifically as follows: the housing has a smoking material base (solid structure) 33 at a position corresponding to the lower portion, and a plurality of subspaces 331 are formed in the smoking material base, and communicate with each other in a non-interference manner as in the present example, and the respective subspaces have substantially the same structure and are all elongated grooves. Thus, a smoking material base with multiple subspaces can meet diverse cooking requirements. If the smoking materials can be independently placed in each subspace, the following operations can be carried out: smoking materials A are placed in one part of the subspace, and smoking materials B are placed in the other part of the subspace; and the like.

It is understood that the above-mentioned configuration of the accommodating space is only an exemplary description, and those skilled in the art can flexibly set the number of subspaces, the allowable placing scale of different subspaces, the communication form between the respective subspaces, etc. according to the actual situation, such as: dividing the plurality of subspaces into two groups, wherein the subspaces in the group are communicated with each other in a non-interference manner, a partition member is arranged between the groups, the partition member comprises two superposed partition plates, the two partition plates can move relatively (along the direction of respective plate surfaces), and the two groups can be switched between connection and disconnection along with the movement; and the like.

In the invention, the heating part of the smoking and baking device uses the original heating structure of the oven. Such as: the top of the inner container is also provided with a heating coil, designated as second heating coil 232, for example, both the first heating coil and the second heating coil can support the main cooking function of the oven. In terms of distance, the first heating coil is the primary heating tube and the second heating coil is the secondary heating tube, and will be activated in some of the operating modes. In this embodiment, the first heating coil and the second heating coil are similar in structure and both have a single-layer coiled structure similar to a mosquito coil.

It is understood that the original structure of the oven is used as the heating part of the smoking and roasting device, and the heating part is only one of the forms, and the skilled person can flexibly change the heating part according to the actual situation. If can be for the device configuration of smoking and roasting external heater block, this heater block can directly install to the device of smoking and roasting, inner bag, also can be for its configuration special middle mounting structure, and the heater block passes through mounting structure to be installed to the device of smoking and roasting, inner bag or other positions (if mounting structure shelves in the inner bag, the heater block is suspended in the inner bag under the state of installing).

In addition, the heating component including a heating member (such as the second heating coil) is also only an exemplary structure, and the skilled person can adapt it according to actual needs. Such as may be: the smoke matrix comprises two sub-parts insulated from each other, each part being provided with a heating member.

On the basis of this, it is possible to divide the aforementioned smoke into two parts, corresponding to the two sub-parts, for example by placing smoke A on one part and smoke B on the other part. In this way, the food material to be cooked can be given a scent comprising a first quality of scent generated by the smoke A, a second quality of scent generated by the smoke B, and a plurality of mixed qualities of scent generated by the smoke A and B in proportion.

In one embodiment, the collection portion 36 comprises an annular sheet-like collection body surrounding the outer periphery of the housing, which is recessed radially outwardly and inwardly thereof so as to be able to guide oil stains to a radially inner position in a timely manner. An annular blocking piece is arranged at the position close to the radial inner side of the collecting main body, and an annular groove is formed between the position of the collecting main body close to the middle part and the annular blocking piece. In this way, oil stains and the like precipitated from the food material to be cooked during cooking can be collected in the annular groove in time, thereby ensuring cleanliness during cooking. Preferably, the collecting body and the ring-shaped blocking piece are integrally formed and are removably sleeved on the outer side of the shell 31. Therefore, oil stains and the like contained in the annular groove can be flexibly cleaned.

In a possible embodiment, the collecting portion is also provided at the second portion of the housing above the first communicating unit. Through such setting, collect the main part when collecting relevant thing such as oil stain, thereby can also prevent effectively that relevant thing such as oil stain from falling into first communicating element and influencing the giving off of smoked fragrant smell. In concert, the first communicating unit is formed by the communicating hole group consisting of the plurality of communicating small holes, so that related objects such as block-shaped solid objects can be further effectively prevented from falling into the accommodating space through the first communicating unit. On the basis, a second communicating unit can be arranged on the collecting main body in the shape of a ring sheet, for example, the second communicating unit comprises a plurality of large communicating big holes 342, and the number and the arrangement position of the large communicating holes correspond to the communicating hole group formed by the plurality of small communicating holes which are arranged in a concentrated manner.

In this way, the (first and second) communicating units form a communicating part in a combined manner, and the incense emitted by the smoking material can be distributed to the food to be cooked through the communicating hole group and the communicating big hole based on the communicating part in the combined manner. Such as may be: carry with smoked fragrant smell's flue gas and send to the inner bag after through first intercommunication unit from collection smoke cavity, divide into two parts, wherein: a part of smoke (such as the discharge direction of the smoke is close to the horizontal direction or the direction of the smoke downwards in an inclined way) does not pass through the position corresponding to the collecting main body, so that the smoke can be freely diffused and diffused to the inner container and finally reach the food to be cooked; another part (for example, the discharge direction of the smoke is inclined upwards and close to the vertical direction) will pass through the position corresponding to the collecting main body, at the moment, at least one part of the smoke can reach the inner container diffused and diffused by the second communicating unit and finally reach the food to be cooked.

It is to be understood that the above-mentioned communicating portion is only an exemplary description, and those skilled in the art can flexibly adjust the communicating portion according to the actual situation, such as changing the communicating hole group to one communicating hole, omitting the second communicating unit, or changing the second communicating unit to one or more annular holes, etc.

In one possible embodiment, the smoking device is provided with a cover 37, which, as in the present example, is a lid-like structure arranged above the smoking device. Thus, during cooking of the food material to be cooked, the dripping of the relevant matter such as oil stains on the main structure of the smoking device can be avoided.

It can be seen that, in the oven of the invention, through the configuration of the smoking and roasting device, when the food to be cooked contained in the inner container of the oven is roasted by hot air, the smoking flavor emitted by one or more smoking materials can be added to the food to be cooked on the premise of keeping the roasting function of common meat. Taking the food material to be cooked as meat as an example, compared with a mode that flavor seasoning is added on the surface of the meat after the meat is well roasted, the food material can be better tasty and mellow in flavor, and the smoking part allows a user to select the smoking flavor liked by the user according to the actual requirement, so that richer flavor and mouthfeel can be formulated for the food material to be cooked, and the user experience is obviously improved.

So far, the technical solutions of the present invention have been described in connection with the preferred embodiments shown in the drawings, but it is easily understood by those skilled in the art that the scope of the present invention is obviously not limited to these specific embodiments. Equivalent changes or substitutions of related technical features can be made by those skilled in the art without departing from the principle of the invention, and the technical scheme after the changes or substitutions can fall into the protection scope of the invention.

Claims (10)

1. A heated soother device of a cooking apparatus, the cooking apparatus comprising a cooking body having a cooking chamber, the soother device being disposed in the cooking chamber, the soother device comprising:

a smoking part, wherein a containing space for placing smoking materials is formed in the smoking part; and

the connecting part is used for transmitting the incense smell emitted by the smoking material to the food to be cooked in the cooking chamber;

wherein the smoking device is further provided with a heating part, at least one part of the smoking part is positioned in the heat radiation range of the heating part, so that:

the smoking material can receive the heat radiated by the heating part and emit the smoking flavor to the cooking chamber by means of the heat.

2. The heated soother of claim 1, wherein said heating portion is at least positionable on said cooking body.

3. The heated soother of claim 2, wherein at least a portion of said heating portion is removably disposed to said cooking body and/or said soother.

4. The heated soother of any of claims 1 to 3 wherein said cooking apparatus comprises at least one heating member, all or part of which constitutes a heating portion of said soother.

5. The heated soother apparatus of claim 1 wherein said containment space comprises a plurality of subspaces, said smoking material being placeable in at least a portion of said subspaces.

6. The heated flue-curing device of claim 1 wherein the communication portion comprises a first communication means, the first communication means being provided in the material curing portion.

7. The heated cooking device of claim 1, wherein the cooking device comprises a collecting portion capable of soliciting a correlation from the orientation of the food material to be cooked during cooking of the food material to be cooked.

8. The heated soother of claim 7, wherein said communication portion comprises a second communication means, said second communication means being provided to said collection portion.

9. The heated curing apparatus of claim 1, wherein said curing apparatus is configured with a hood that can cover at least a portion of said curing apparatus.

10. Cooking apparatus, characterized in that it comprises the heating and smoke-curing device of a cooking apparatus according to any one of claims 1 to 9.

Images