CN117064233A - Cooking device, cooking all-in-one machine and integrated kitchen - Google Patents

Abstract

The utility model relates to a cooking device, a cooking integrated machine and an integrated kitchen, comprising an inner container, wherein the inner container is provided with a cooking chamber for placing food materials, the cooking integrated kitchen further comprises an air inducing chamber, the air inducing chamber is respectively provided with an air inducing inlet communicated with the outside and an air inducing outlet in fluid communication with the cooking chamber of the inner container, and a flow guiding piece for driving the outside air to enter the air inducing inlet and be blown out from the air inducing outlet is arranged in the air inducing chamber. Compared with the prior art, the air guiding device has the advantages that the air guiding space formed by the air guiding chamber can prevent air guiding air flow from being disturbed, the smoothness of air guiding is ensured, the air guiding efficiency can be improved through the driving of the air guiding piece, and the air guiding and exhausting efficiency and effect on the liner are further improved.

Description

Cooking device, cooking all-in-one machine and integrated kitchen

Technical Field

The utility model relates to the field of cooking devices, in particular to a cooking device, a cooking all-in-one machine and an integrated kitchen.

Background

The back of the inner container of the cooking device with the baking function such as an oven, a steaming oven and the like is provided with a hot air blower, the rear side of the inner cavity of the inner container is provided with a hot air baffle, the hot air baffle and the back plate of the inner container enclose a hot air chamber, fan blades of the hot air blower are positioned in the hot air chamber, and the periphery of the fan blades is provided with a heating pipe. Under the working condition, under the action of the fan blades of the air heater, air in the inner cavity of the inner container enters the hot air chamber through the air inlet on the hot air baffle, and after being heated in the hot air chamber, the air flows back into the inner cavity of the inner container under the action of the centrifugal force of the fan blades, so that hot air circulation is formed in the inner cavity of the inner container, and the heating of food in the inner container is realized.

Further, in the existing cooking device with the baking function, only one air outlet is generally formed in the inner container, and when the air pressure at the air outlet is greater than the external atmospheric pressure, redundant air in the inner container is discharged outside through the air outlet. However, when foods with large moisture content (such as cakes, egg tarts, etc.) are baked, the humidity in the inner container is large, and the above exhaust mode cannot timely exhaust the moisture, so that the cooking effect is affected.

For this reason, the prior art generally discharges the excessive steam in the inner container during the baking process by means of air blowing, for example, chinese patent No. ZL 20212240399. X (issued publication No. CN 216307871U), an integrated oven with cooking device, chinese patent No. ZL 202221059853.9 (issued publication No. CN 218074470U), an air blowing structure for cooking device and steaming and baking all-in-one machine, etc. However, the forced air exhaust method requires an additional air blowing device (such as an air blower) outside the inner container, which not only increases the production cost of the cooking device, but also occupies additional installation space inside the cooking device. In addition, the mode of directly blowing air flow into the inner container can disturb the flow field in the inner container, so that the uniformity of the temperature field distribution in the inner container is affected, and the cooking effect is affected.

Disclosure of Invention

The utility model aims to provide a cooking device with good strong draining effect on a liner aiming at the prior art.

The second technical problem to be solved by the utility model is to provide a cooking device which can realize strong discharge of the inner container and has little influence on the uniformity of the temperature field inside the inner container.

The third technical problem to be solved by the utility model is to provide a cooking all-in-one machine applying the cooking device aiming at the prior art.

The fourth technical problem to be solved by the utility model is to provide an integrated kitchen range applying the cooking all-in-one machine aiming at the prior art.

The utility model solves at least one of the technical problems by adopting the following technical proposal: the cooking device comprises an inner container, wherein the inner container is used for constructing a cooking chamber for placing food materials, and is characterized by further comprising an air inducing chamber, the air inducing chamber is respectively provided with an air inducing inlet communicated with the outside and an air inducing outlet in fluid communication with the cooking chamber of the inner container, and a flow guiding piece used for driving the outside air to enter the air inducing inlet and be blown out from the air inducing outlet is arranged in the air inducing chamber.

Further, the flow guiding piece is a fan blade. The negative pressure formed by the rotation of the fan blades can drive external air to enter the air-inducing chamber through the air-inducing inlet, and the air in the air-inducing chamber can be driven to enter the cooking chamber of the inner container through the air-inducing outlet under the action of the centrifugal force of the fan blades.

Further, the flow guiding piece is opposite to the first side wall of the air guiding chamber where the air guiding inlet is located. Therefore, the outside air can better enter the air guiding chamber under the driving of the negative pressure generated by the rotation of the air guiding piece.

Further, the guide piece is vertically arranged, and the air inducing inlet is positioned on the plane of the guide piece, on which the central axial surface of the guide piece along the horizontal direction is positioned. Therefore, the kinetic energy loss of the air flow at the induced air inlet when entering the guide piece can be reduced, the air flow can enter the guide piece at a certain angular speed, the induced air speed is further increased, and the induced air and exhaust speed is further improved.

Further, the maximum distance between the straight line of the central axis of the flow guiding piece and the edge of the air guiding inlet is less than or equal to 1.2 times of the radius of the flow guiding piece. The negative pressure formed by the rotation of the guide piece in the range can ensure the efficient induced air at the induced air inlet, if the maximum distance is larger than 1.2 times of the radius of the guide piece, the air can flow back, the normal air cannot be fed in, and meanwhile, the setting area of the induced air inlet can be expanded to the greatest extent, so that the structural design of the induced air chamber is facilitated.

Further, the flow guiding piece comprises first blades which are circumferentially arranged at intervals by taking the straight line where the central axis is located as the center, and the minimum distance between the straight line where the central axis of the flow guiding piece is located and the edge of the induced air inlet is larger than the maximum distance between the straight line and the inner side end of each first blade, so that the negative pressure at the induced air inlet is stronger and stable.

Further, the area of the circumcircle of the outer edge of the flow guiding piece is more than or equal to 1.25 times of the opening area of the induced air inlet. Therefore, the opening of the induced air inlet can be limited to a proper size, the induced air flow is prevented from flowing back at the edge close to the guide piece due to the fact that the induced air inlet is too large, and meanwhile, the induced air speed is prevented from being too small due to the fact that the induced air inlet is too small, and the induced air quantity required by cooking cannot be met.

Further, a heating element is arranged in the air exhaust chamber. The heating piece can preheat the air entering the air inducing chamber, so that the temperature field uniformity of the cooling air is prevented from being influenced by the fact that the cooling air directly enters the cooking chamber.

Further, the heating element is an annular heating tube which is arranged outside the diversion element in a surrounding mode. The heat generated by heating the heating piece can exchange heat with the air outlet of the circulating piece, so that the preheating of the air in the induced air chamber is realized.

Further, at least half of the flow guiding member is located outside the heating member along the axial direction of the flow guiding member. Therefore, the phenomenon that the air outlet is not smooth due to the fact that the flow guiding piece is completely wrapped in the heating piece can be avoided, and air induction is affected.

Further, the flow guiding piece and the heating piece are completely staggered along the axial direction. Under the air-out guide flow of the guide piece, the air-out of the guide piece has a trend of flowing towards the direction of the air-out outlet, so even if the guide piece and the heating piece are arranged in a staggered mode along the axial direction, the air-out of the guide piece can still be fully heated by the heating piece and then flows into the air-out outlet, and the influence of the surrounding arrangement of the heating piece on the air-out of the guide piece can be completely avoided by the staggered arrangement of the guide piece and the heating piece.

Further, the gas in the air-inducing chamber can exchange heat with the gas in the cooking chamber of the inner container. Therefore, heat in the cooking chamber can exchange heat with cold air in the air exhaust chamber, so that the cold air in the air exhaust chamber is preheated, and the influence of the cold air directly entering the cooking chamber on the uniformity of a temperature field of the cold air is avoided.

Further, a circulating inlet which is in fluid communication with the cooking chamber is formed in the second side wall of the air exhaust chamber, and a circulating piece which is used for introducing air in the cooking chamber into the air exhaust chamber through the circulating inlet and returning the air to the cooking chamber through the air exhaust outlet is also arranged in the air exhaust chamber.

The hot air in the cooking chamber can be guided into the air guiding chamber through the circulating piece, the hot air is mixed with cold air in the air guiding chamber, and then the hot air is guided into the cooking chamber through the air guiding outlet under the combined action of the air guiding piece and the circulating piece, so that the influence on the uniformity of the temperature field of the cooking chamber can be better avoided, and the air guiding efficiency can be further improved.

Further, the circulating member is a fan which is arranged opposite to the circulating inlet, and the induced air outlet is arranged on the second side wall and is arranged at intervals along the circumferential direction by taking the circulating inlet as the center. Therefore, the hot air in the cooking chamber can be better driven to enter the induced air cavity, and the mixed air can be better driven to flow back into the cooking chamber through the induced air outlet.

Further, the first side wall and the second side wall are a pair of opposite side walls of the air guiding chamber, and a straight line where the central axis of the air guiding piece is located is parallel to a straight line where the central axis of the circulating piece is located. Therefore, the mutual interference of the two air outlet flows can be reduced, and the mixed air can be better guided into the cooking chamber through the air outlet.

Further, the straight line of the central axis of the flow guiding piece coincides with the straight line of the central axis of the circulating piece. Therefore, the mutual interference of the air outlet flows of the air outlet chamber and the air outlet chamber can be better avoided, and the air in the air outlet chamber can be better led into the cooking chamber.

Further, the flow guiding piece and the circulating piece are coaxially arranged, so that the flow guiding piece and the circulating piece are conveniently arranged in the induced air chamber.

Further, the flow guiding piece and the circulating piece are integrated. Therefore, the guide piece and the circulating piece are simple in structure, and the installation, the driving and the control of the guide piece and the circulating piece are convenient to realize.

Further, the induced draft chamber is arranged on the inner container. The internal space of the cooking device can be reduced, and the gas in the gas-inducing chamber can enter the cooking chamber of the inner container conveniently.

Further, the induced draft chamber and the liner are of an integrated structure. Therefore, the structure of the air inducing chamber is simple, and the air inducing chamber is convenient to be arranged on the liner.

Further, a baffle is covered on the side wall of one side of the liner to form an induced draft chamber, the part of the side wall in the induced draft chamber forms the first side wall, and the baffle forms the second side wall of the induced draft chamber. The arrangement of the induced draft chamber on the liner can be realized without modifying the original structure of the liner.

Further, a mounting opening is formed in one side wall of the liner, and the liner further comprises a first induced draft hood and a second induced draft hood, the first induced draft hood and the second induced draft hood are buckled to form the induced draft chamber and are embedded in the mounting opening, the corresponding part of the hood wall of the first induced draft hood forms the first side wall, and the corresponding part of the hood wall of the second induced draft hood forms the second side wall. The air-inducing chamber and the inner container are designed into a split structure, so that the air-inducing chamber is convenient to be arranged on the inner container.

Further, a buffer chamber having a first inlet and a first outlet is provided, wherein the first inlet of the buffer chamber is in communication with the outside and the first outlet of the buffer chamber is in fluid communication with the induced draft inlet. Thus, the external air firstly enters the buffer chamber and then enters the air-inducing chamber, and the effect of stabilizing the pressure of the air is achieved, so that the air can smoothly enter the air-inducing chamber at a certain flow rate.

The technical scheme adopted for further solving the third technical problem is as follows: a cooking all-in-one machine, characterized in that the cooking device as described above is applied.

The technical scheme adopted for further solving the fourth technical problem is as follows: an integrated kitchen range with the cooking all-in-one machine is characterized in that a kitchen range is arranged on the cooking device.

Compared with the prior art, the utility model has the advantages that: the utility model is provided with an induced draft chamber which is respectively provided with an induced draft inlet communicated with the outside and an induced draft outlet communicated with the cooking chamber of the inner container in a fluid way, and a flow guide piece used for driving the outside air to enter the induced draft inlet and be blown out from the induced draft outlet is arranged in the induced draft chamber. Like this can avoid induced air flow to be disturbed through the induced air space by induced air chamber structure, guarantee induced air's smoothness nature, and then can improve induced air efficiency through the drive of water conservancy diversion spare, and then promote induced air exhaust efficiency and effect to the inner bag.

Drawings

Fig. 1 is a schematic structural view of an integrated kitchen range in embodiment 1 of the present utility model;

fig. 2 is a sectional view of the integrated cooker in embodiment 1 of the utility model;

FIG. 3 is an enlarged view of portion A of FIG. 2;

fig. 4 is a cross-sectional view of the integrated cooker in the other direction in embodiment 1 of the present utility model;

FIG. 5 is an enlarged view of portion B of FIG. 4;

fig. 6 is a schematic view of a partial structure of the integrated kitchen range in embodiment 1 of the present utility model (in a state of hiding the door, the baffle and each fan blade);

fig. 7 is a schematic view showing the structure of a cooking apparatus according to embodiment 2 of the present utility model;

fig. 8 is a sectional view of a cooking apparatus according to embodiment 2 of the present utility model;

FIG. 9 is an enlarged view of portion C of FIG. 8;

fig. 10 is a sectional view of a cooking apparatus according to embodiment 3 of the present utility model;

FIG. 11 is an enlarged view of portion D of FIG. 10;

fig. 12 is a partially exploded view of the cooking apparatus according to embodiment 3 of the present utility model (rear side wall of the inner container is hidden);

fig. 13 is a schematic view of the structure of fig. 12 in another direction.

Detailed Description

The utility model is described in further detail below with reference to the embodiments of the drawings.

In the description of the present utility model, it should 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", "axial", "radial", "circumferential", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings are merely for purposes of describing the present utility model and simplifying the description, and do not indicate or imply that the device or element being referred to must have a specific orientation, be configured and operated in a specific orientation, and because the disclosed embodiments of the present utility model may be arranged in different orientations, these directional terms are merely for illustration and should not be construed as limitations, such as "upper", "lower" are not necessarily limited to orientations opposite or coincident with the direction of gravity. Furthermore, features defining "first", "second" may include one or more such features, either explicitly or implicitly.

Example 1:

as shown in fig. 1 to 6, an integrated cooking range comprises a cooking device 1 and a cooking range 2 arranged above the cooking device 1, wherein the cooking device 1 has a baking function, and a heat dissipation channel 20 for dissipating heat of electric elements (such as a power panel, a display panel and the like) which generate heat when in operation is arranged in the cooking range 2, as shown in fig. 2.

Further, the cooking device 1 includes a front-side opening inner container 10, and the inner container 10 configures a cooking chamber 100 for placing food. And, it also includes the induced draft chamber 60, the induced draft chamber 60 has induced draft inlet 101 communicated with outside and induced draft outlet 62 communicated with cooking chamber 100 of the above-mentioned inner container 10 separately, and install the guide 31 used for driving the outside air to enter induced draft inlet 101 and blow out by induced draft outlet 62 in the induced draft chamber 60. The utility model can avoid the interference of induced air flow through the induced air space of the induced air chamber 60, ensure the smoothness of induced air, and improve the induced air efficiency by driving the induced air flow through the guide piece 31, thereby improving the induced air and exhaust efficiency and effect of the liner 10.

The above-mentioned guiding element 31 may have various specific implementation manners, and in this embodiment, preferably, the above-mentioned guiding element 31 is a fan blade. The negative pressure formed by the rotation of the fan blades can drive the external air to enter the air guiding chamber 60 through the air guiding inlet 101, and the air in the air guiding chamber 60 can be driven to enter the cooking chamber 100 of the inner container 10 through the air guiding outlet 62 under the action of the centrifugal force of the air guiding piece 31. The guide 31 is opposite to the first sidewall of the induced draft chamber 60 where the induced draft inlet 101 is located. This allows the outside air to be better drawn into the air induction chamber 60 by the negative pressure generated by the rotation of the air guide 31.

In this embodiment, the inner surface of the rear sidewall of the liner 10 is covered with a baffle 6 (constituting a second sidewall of the induced draft chamber 60 opposite to the first sidewall) to define the induced draft chamber 60, and the portion of the rear sidewall located in the induced draft chamber 60 constitutes the first sidewall, and the induced draft outlet 62 is opened on the baffle 6. The arrangement of the air introduction chamber 60 on the liner 10 can be realized without modifying the original structure of the liner 10. Specifically, in the present embodiment, the guide member 31 is vertically disposed in the left-right direction and faces the rear side wall of the liner 10, as shown in fig. 2 to 5. Further, the air intake 101 is located above a plane of a central axis of the air guide 31 in a horizontal direction, as shown in fig. 4 to 6, wherein a mounting hole 102 is formed in a rear side wall of the liner 10 in fig. 6 for passing through a motor shaft 330 of the driving motor 3 of the air guide 31, and the motor shaft 330 is disposed along a straight line direction of the central axis of the air guide 31. In such a baking mode, negative pressure can be formed at the air induction inlet 101 when the air guide member 31 rotates, external air enters the air induction chamber 60 through the air induction inlet 101, and air in the air induction chamber 60 enters the cooking chamber 100 through the air induction outlet 62, so that redundant steam in the cooking chamber 100 is extruded, and strong air induction and exhaust of moisture in the cooking chamber 100 are realized.

Compared with the existing forced-draft mode, the forced-draft chamber 60 in the embodiment is arranged in the liner 10, so that the internal installation space of the cooking device 1 is not additionally occupied, external air is introduced into the forced-draft chamber 60 through the guide piece 31, and then the external air can be well mixed with the original gas in the cooking chamber 100 through the forced-draft outlet 62 under the action of the centrifugal force of the guide piece 31, and the influence on the temperature field uniformity of the cooking chamber 100 is reduced. Further, in the present utility model, the induced air inlet 101 deviates from the straight line where the central axis of the guide member 31 is located, so that the installation of the fan blade shaft of the guide member 31 is facilitated, and the sealing design of the shaft hole 53 of the fan blade shaft is facilitated. In addition, the linear velocity of the area where the flow guiding piece 31 deviates from the straight line where the center line is located is larger, and the negative pressure is larger, so that the airflow velocity at the induced air inlet 101 opposite to the area can be increased, the induced air velocity is increased, and the induced air forced-air velocity is increased. Still further, in the present utility model, the induced air inlet 101 is located above the plane of the middle axial surface of the guiding element 31 in the horizontal direction, so that kinetic energy loss when the air flow at the induced air inlet 101 enters the guiding element 31 can be reduced, and the air flow can enter the guiding element 31 at a certain angular velocity, so as to further increase the induced air velocity, and further increase the velocity of the induced air forced-air exhaust.

Preferably, the maximum distance between the straight line of the central axis of the guide member 31 and the edge of the induced air inlet 101 is less than or equal to 1.2 times the radius of the guide member 31. The negative pressure formed by the rotation of the flow guide member 31 in the range can ensure efficient air induction at the air induction inlet 101, and can enlarge the setting area of the air induction inlet 101 to the greatest extent, so that the air induction inlet 101 is conveniently formed on the first side wall. In addition, the linear velocity of the flow guiding member 31 is larger in the range, the formed negative pressure is stronger, the induced air effect is better, and the distance between the flow guiding member and the induced air outlet 62 on the baffle plate 6 is closest, so that the path of the introduced gas entering the cooking chamber 100 is minimum, and the induced air efficiency is improved. The guide 31 includes first blades 311 circumferentially spaced from each other about a straight line along which a center axis thereof is located, and a minimum distance between the straight line along which the center axis of the guide 31 is located and an edge of the air intake 101 is greater than a maximum distance between the inner ends of the first blades 311.

Further, in this embodiment, the air intake 101 is connected to an air intake pipe 4, and the other end of the air intake pipe 4 is connected to a heat dissipation air outlet 201 of the heat dissipation channel 20 of the stove 2, as shown in fig. 2. Such that on the one hand the introduction of warm air with a certain temperature into the inner container 10 reduces the influence on the temperature field of the cooking chamber 100, and on the other hand the introduction of an air source above the cooking device 1, in combination with the location of the introduction inlet 101 shortens the introduction path. In addition, the above arrangement of the air intake 101 in the present utility model can minimize the length of the air duct 4, thereby fully utilizing the internal installation space of the cooking device 1 and improving the air intake efficiency. In addition, in the present embodiment, the air intake 101 is connected to the air intake 4, so that if the center of the air intake 101 coincides with the straight line where the central axis of the air guide 31 is located, it is necessary to lengthen the length of the motor shaft 330 of the driving motor 33 of the air guide 31 (the motor shaft 330 is disposed along the central axis direction of the air guide 31), and in the present utility model, the air intake 101 is disposed offset from the central axis of the air guide 31, it is not necessary to lengthen the length of the motor shaft 330 of the driving motor 33. Also, the short axis design of the motor shaft 330 of the driving motor 33 can obtain the following technical effects:

(1) The material of the motor shaft 330 is saved, and the motor shaft 330 is convenient to process and manufacture; (2) The short shaft can enable the dynamic balance performance of the driving motor 33 to be better when the driving motor is operated under high load, so that the damage risk is reduced, and the service life of the driving motor 33 is prolonged; (3) reducing vibration of the driving motor 33, reducing vibration noise; (4) From the hydrodynamic analysis, the short axis design can enable the disturbance of the flow guiding piece 31 to be more stable, so that the flow field performance formed by the flow guiding piece 31 is more stable, and the deviation between the actual working state and the theoretical design state caused by factors such as manufacturing, installation and the like is reduced.

Further, the air inlet end of the air guiding pipe 4 is higher than the air outlet end. The air flow flows into the inner container 10 from top to bottom along the air guiding pipe 4, which is beneficial to increasing the kinetic energy of the air flow when entering the inner container 10, and the condensed water formed in the air guiding pipe 4 in the cooking process can flow back into the inner container 10 in a proper direction. Preferably, the set height of the air guiding pipe 4 is lower than or equal to the set height before the air guiding pipe 4 along the length direction of the air guiding pipe, and the set height from the air inlet end to the air outlet end is equal to or lower than the set height, so that the air flow can flow along the air guiding pipe 4 relatively smoothly, and the air flow kinetic energy loss caused by the irregular change of the set height of the air guiding pipe 4 is avoided. Specifically, in this embodiment, the air duct 4 extends vertically and has a rounded bent portion 41 at a central portion along a longitudinal direction thereof, and a bent angle α of the bent portion 41 is equal to or greater than 90 ° (in this embodiment, the bent angle α=90°). Compared with a straight pipe, the air guiding pipe 4 is designed to be bent, so that the internal installation space of the cooking device 1 can be effectively utilized, and the resistance of air flowing along the air guiding pipe 4 can be reduced by designing the bent angle alpha of the air guiding pipe 4 as above, so that the smoothness of an air guiding path is ensured.

Further, in the cross section size from the air inlet end to the air outlet end along the length direction of the air guiding pipe 4, the cross section size of any position is larger than or equal to the cross section size before the air guiding pipe, so that the resistance of the air flowing along the air guiding pipe 4 can be further reduced, and the smoothness of an air guiding air path is ensured. In this embodiment, specifically, the cross-sectional area of the air intake pipe 4 increases from the air intake end to the air outlet end.

In addition, in this embodiment, the cross section of the air outlet end of the air guiding pipe 4 is circular, and preferably, the cross section of the air guiding pipe 4 may be designed to be smooth and flat, for example, elliptical. This facilitates the arrangement of the air duct 4 inside the cooking device 1 on the basis of ensuring the size of the cross-sectional area of the air duct 4, for example, when the internal installation space of the cooking device 1 is insufficient for the air duct 4 to be installed in one direction, the air duct 4 may be deflected. In addition, in this embodiment, the air inlet end of the air intake pipe 4 is circular in cross section, so that smooth air intake is ensured, and the air intake pipe is convenient to connect with a pipeline of the kitchen range 2.

Further, the area of the circumscribing circle of the outer edge of the deflector 31 is 1.25 times or more the opening area of the induced air inlet 101. Therefore, the opening of the induced air inlet 101 can be limited to a proper size, the induced air flow is prevented from flowing back at the edge close to the guide piece 31 due to the overlarge induced air inlet 101, and meanwhile, the induced air speed is prevented from being too small due to the overlarge induced air inlet 101, so that the induced air quantity required by cooking cannot be met. In addition, the opening area of the air induction inlet 101 is larger than the minimum cross-sectional area of the air induction pipe 4, so that the air induction resistance can be reduced, and the air flow can smoothly enter the liner 10 along the air induction pipe 4 from the air induction inlet 101.

In this embodiment, the baffle 6 is made of metal, so that the cold air in the air induction chamber 60 can exchange heat with the hot air in the cooking chamber 100, thereby preheating the cold air in the air induction chamber 60 and avoiding the influence of the cold air directly entering the cooking chamber 100 on the uniformity of the temperature field. Further, as shown in fig. 2 and 3, the air guiding chamber 60 is further provided with a circulating member 32, and in this embodiment, the circulating member 32 is preferably a fan, and the circulating member 32 is coaxially disposed with the air guiding member 31 and located at the front side of the air guiding member 31. Wherein the baffle 6 has a circulation inlet 61 facing the circulation member 32 and the induced air outlet 62 surrounding the circulation inlet 61. In this way, the negative pressure generated by the rotation of the circulating element 32 introduces the hot air in the cooking chamber 100 into the air introducing chamber 60, so that the external cold air introduced through the air introducing inlet 101 can be premixed with the original hot air in the cooking chamber 100 in the air introducing chamber 60, and then introduced into the cooking chamber 100 under the combined action of the centrifugal force of the air introducing element 31 and the circulating element 32, thereby better avoiding the influence on the temperature field of the cooking chamber 100 and further improving the air introducing efficiency. In addition, the circulating element 32 is opposite to the circulating inlet 61 on the baffle 6, and the guiding element 31 is opposite to the circulating inlet 61, in the utility model, the air guiding inlet 101 is designed to deviate from the central axis of the guiding element 31, so that the air guiding inlet 101 is closer to the air guiding outlet 62 of the baffle 6, and the air guiding efficiency can be further improved.

Preferably, in the present embodiment, the guide member 31 and the circulating member 32 are integrally formed and include a support plate 30 centered on a central axis of the guide member 31 and the circulating member 32, wherein the first blades 311 are circumferentially spaced on one surface of the support plate 30, and the second blades 321 are circumferentially spaced on the other surface of the support plate 30. So that the structures of the guide member 31 and the circulating member 32 are simple, and the driving and control of the guide member and the circulating member and the installation in the cooking device 1 are facilitated.

Further, in order to better preheat the cool air in the induced draft chamber 60, it is preferable that the heating member 8 is provided in the induced draft chamber 60. Thus, the heating element 8 can preheat the air entering the air inducing chamber 60, and the influence of the cold air on the uniformity of the temperature field caused by the direct entering of the cold air into the cooking chamber 100 is avoided. Specifically, the heating member 8 is an annular heating tube surrounded by the flow guide member 31. The heat generated by heating the heating element 8 can exchange heat with the air outlet of the circulating element 31, so that the air in the induced air chamber 60 is preheated. Preferably, at least half of the air guiding member 31 is located outside the heating member 8 along the axial direction of the air guiding member 31, so that the air guiding member 31 is prevented from being completely wrapped in the heating member 8 to cause unsmooth air outlet and influence the induced air. It is further preferable that the guide member 31 is completely offset from the heating member 8 in the axial direction. Under the air-out water conservancy diversion of water conservancy diversion spare 31, the air-out of water conservancy diversion spare 31 has the trend of flowing towards the air-out export 62 direction, therefore even water conservancy diversion spare 31 staggers along the axial with heating piece 8 and sets up, the air-out of water conservancy diversion 31 spare still can flow into air-out export 62 after being fully heated by the heating piece, and staggers the setting with both can avoid heating piece 8 to enclose the influence of establishing to water conservancy diversion spare 31 air-out completely.

Example 2:

as shown in fig. 7 to 9, unlike embodiment 1, in this embodiment, the cross-sectional area of the air duct 4 is uniform along the length direction thereof, and the air intake 101 is formed in the left side wall of the liner 10 (i.e., the corresponding position of the left side wall of the liner 10 is the first side wall of the air intake chamber 60), as shown in fig. 7. As shown in fig. 8 and 9, the cooking device 1 further includes a buffer chamber 50 having a first inlet 501 and a first outlet 502. Wherein the first inlet 501 of the buffer chamber 50 is in fluid communication with one end of the air intake pipe 4, and the first outlet 502 of the buffer chamber 50 is in fluid communication with the air intake 101 of the air intake chamber 100. Thus, the external air firstly enters the buffer chamber 50 and then enters the air inducing chamber 100, and finally enters the cooking chamber 100 of the liner 10, so that the effect of stabilizing the pressure of the air is achieved, and the air can smoothly enter the cooking chamber 100 at a certain flow rate. In addition, when the door of the cooking apparatus 1 is opened during cooking, external air is introduced into the inner container 10, and the air pressure inside the inner container 10 increases when the door is closed, thereby causing aerodynamic noise. In the utility model, through the arrangement of the buffer chamber 50, the gas carried in by the door opening can squeeze the gas in the inner container 10 to enter the buffer chamber 50, thereby ensuring the stability of the air pressure in the inner container 10 and avoiding the problem of pneumatic noise in the inner container 10 caused by the door opening and closing action in the cooking process.

Preferably, the buffer chamber 50 is disposed outside the inner container 10 and is spaced between the driving motor 33 of the guide member 31 and the inner container 10, and the motor shaft 330 of the driving motor 33 is inserted into the buffer chamber 50. The driving motor 33 is separated from the inner container 10 through the buffer chamber 50, so that high-temperature waste heat of the inner container 10 is prevented from directly acting on the driving motor 33, the working environment temperature of the driving motor 33 is reduced, and the service life of the driving motor 33 is prolonged.

Specifically, in this embodiment, as shown in fig. 7, a buffer cover 5 is covered on the outer side surface of the liner 10 (i.e., the back surface of the liner 10) where the air intake 101 is located, and the buffer chamber 50 is defined by the buffer cover 5 and the liner. The cover opening of the buffer cover 5 forms a first outlet 502 of the buffer chamber 50, a first inlet 501 of the buffer chamber 50 is opened on the buffer cover 5, and the driving motor 33 is installed outside the buffer cover 5. On the one hand, the structure of the buffer chamber 50 is convenient to realize, and on the other hand, the introduced gas and the residual heat energy generated by the liner 10 generate convective heat exchange in the buffer chamber 50, so that the influence on the stability of a temperature field caused by the direct introduction of low-temperature gas into the liner 10 is avoided. Preferably, the first inlet 501 of the buffer chamber 50 and the induced air inlet 101 of the liner 10 are staggered from each other. So that the stay time of the introduced gas in the buffer chamber 50 can be extended to a certain extent, and the preheating of the gas introduced into the inner container 10 can be better realized on the basis of ensuring the air introducing efficiency.

Further, as shown in fig. 9 to 11, a guide boss 54 is protruded on the inner surface of the buffer cover 5 at the opposite side of the air intake 101, so that the air can be guided to the air intake 101 by the flow blocking of the guide boss 54, thereby ensuring the air intake efficiency. Specifically, in this embodiment, the buffer cover 5 is provided with a shaft hole 53 through which the motor shaft 330 of the driving motor 33 passes, a cover wall along the hole of the shaft hole 53 is recessed in the circumferential direction to form a disc-shaped groove 55, a disc-shaped flow guiding boss 54 is formed on the inner side surface of the buffer cover 5, the driving motor 33 is mounted on the outer side of the buffer cover 5 through a motor bracket 331, the motor bracket 331 has a shaft seat 332 through which the motor shaft 330 of the driving motor 33 passes, the shaft seat 332 is cylindrical and is directly embedded in the groove 55, and a sealing ring 7 is circumferentially arranged between the shaft seat 332 and the groove. Thus, the guide boss 54 structure can be realized, the driving motor 33 can be stably arranged, and the tightness of the buffer cover 5 at the position where the motor shaft 330 of the driving motor 33 penetrates can be ensured. In addition, the guide boss 54 may also shorten the length of the motor shaft 330, thereby prolonging the service life of the driving motor 33.

Preferably, the wall of the buffer chamber 50 has a substantially cross-sectional shape and has a depth h along the distance between the first inlet 501 and the first outlet 502 of the buffer chamber 50 and a radius D of the induced air inlet 101 ₁ The following relationship is satisfied: 5mm is less than or equal to 0.3D ₁ ≤h≤D ₁ . Thus, the air quantity and the air guiding speed can be ensured, the occupation of the internal installation space of the cooking device 1 can be reduced to the greatest extent, the problem of small air guiding quantity caused by too small depth of the buffer chamber 50 is solved, and the problems of too small air guiding flow speed, large installation space occupation, too long motor shaft 330 of the driving motor 33 and the like caused by too large depth of the buffer chamber 50 are solved.

Example 3:

as shown in fig. 10 to 13, unlike embodiment 2, in this embodiment, the left side wall of the liner 10 is provided with a mounting port 11, and further includes a first air guide cover 91 and a second air guide cover 92, and the first air guide cover 91 and the second air guide cover 92 are engaged to enclose the air guide chamber 60 and are fitted into the mounting port 11. The corresponding part of the cover wall of the first induced draft fan cover 91 forms the first side wall, and the corresponding part of the cover wall of the second induced draft fan cover 92 forms the second side wall, that is, the induced draft inlet 101 is opened on the first induced draft fan cover 91, and the induced draft outlet 62 and the circulating inlet 61 are opened on the second induced draft fan cover 92. By designing the induced draft chamber 60 and the liner 10 as a split structure, the arrangement of the induced draft chamber 60 on the liner 10 is facilitated

The term "fluid communication" as used herein refers to a spatial positional relationship between two members or portions, hereinafter collectively referred to as a first portion and a second portion, respectively, that is, a fluid gas, a liquid, or a mixture of both can flow along a flow path from the first portion to the second portion, or can be directly communicated between the first portion and the second portion, or can be indirectly communicated between the first portion and the second portion through at least one third member, which may be a fluid passage such as a pipe, a channel, a conduit, a flow guide, a hole, a groove, or the like, or can be a chamber allowing a fluid to flow therethrough, or a combination thereof.

Claims (25)

1. Cooking device, comprising an inner container (10), the inner container (10) is configured into a cooking chamber (100) for placing food, and is characterized by further comprising an air guiding chamber (60), wherein the air guiding chamber (60) is respectively provided with an air guiding inlet (101) communicated with the outside and an air guiding outlet (62) communicated with the cooking chamber (100) of the inner container (10) in a fluid way, and a flow guiding piece (31) used for driving the outside air to enter the air guiding inlet (101) and be blown out by the air guiding outlet (62) is arranged in the air guiding chamber (60).

2. Cooking device according to claim 1, wherein the flow guide (31) is a fan blade.

3. Cooking device according to claim 2, wherein the deflector (31) is opposite to a first side wall of the induced draft chamber (60) where the induced draft inlet (101) is located.

4. A cooking device according to claim 3, wherein the deflector (31) is arranged vertically and the air intake (101) is located above the plane of the horizontal central axis of the deflector (31).

5. Cooking device according to claim 4, wherein the maximum distance between the line of the central axis of the deflector (31) and the edge of the air intake (101) is less than or equal to 1.2 times the radius of the deflector (31).

6. Cooking device according to claim 5, wherein the deflector (31) comprises first blades (311) circumferentially spaced about a line along which the central axis of the deflector (31) is located, and wherein the minimum distance between the line along which the central axis of the deflector (31) is located and the edge of the air intake (101) is greater than the maximum distance between the inner ends of the first blades (311).

7. A cooking device according to any one of claims 3 to 6, wherein the area of the circumcircle of the outer edge of the deflector (31) is 1.25 times or more the opening area of the air intake (101).

8. Cooking device according to any one of claims 1-6, wherein a heating element (8) is arranged in the induced draft chamber (60).

9. Cooking device according to claim 8, wherein the heating element (8) is a ring-shaped heating tube surrounding the deflector (31).

10. Cooking device according to claim 9, wherein at least half of said flow guide member (31) is located outside said heating member (8) in the axial direction.

11. Cooking device according to claim 10, wherein the flow guide (31) is completely axially offset from the heating element (8).

12. Cooking device according to any one of claims 1 to 6, wherein the gas in the induction chamber (60) is capable of heat exchange with the gas in the cooking chamber (100) of the inner container (10).

13. A cooking device according to any one of claims 3-6, c h a r a c t e r i z e d in that a circulation inlet (61) in fluid communication with said cooking chamber (100) is provided in the second side wall of said air induction chamber (60), and that a circulation member (32) for introducing air in the cooking chamber (100) into the air induction chamber (60) through the circulation inlet (61) and for returning air to the cooking chamber (100) through said air induction outlet (62) is further provided in the air induction chamber (60).

14. Cooking device according to claim 13, wherein said circulation means (32) is a fan arranged opposite said circulation inlet (61), said air-inducing outlets (62) being provided on said second side wall and being circumferentially spaced about said circulation inlet (61).

15. The cooking apparatus according to claim 14, wherein the first and second side walls are a pair of opposite side walls of the air introduction chamber (60), and a straight line in which a central axis of the air guide member (31) is located is parallel to a straight line in which a central axis of the circulating member (32) is located.

16. Cooking device according to claim 15, wherein the line of the central axis of the deflector (31) coincides with the line of the central axis of the circulation member (32).

17. Cooking device according to claim 16, wherein the deflector (31) is arranged coaxially to the circulation member (32).

18. Cooking device according to claim 17, wherein the deflector (31) is integral with the circulation member (32).

19. Cooking device according to claim 13, wherein said induced draft chamber (60) is provided on said inner container (10).

20. Cooking device according to claim 19, wherein the induced draft chamber (60) is of unitary construction with the liner (10).

21. Cooking device according to claim 20, wherein a side wall of one side of the inner container (10) is covered with a baffle plate (6) to enclose the air-inducing chamber (60), and a portion of the side wall located in the air-inducing chamber (60) forms the first side wall, and the baffle plate (6) forms the second side wall of the air-inducing chamber (60).

22. Cooking device according to claim 19, wherein the side wall of one side of the inner container (10) is provided with a mounting opening (11),

the air guide device further comprises a first air guide cover (91) and a second air guide cover (92), wherein the first air guide cover (91) and the second air guide cover (92) are buckled to form the air guide chamber (60) and are embedded in the mounting opening (11), the corresponding part of the cover wall of the first air guide cover (91) forms the first side wall, and the corresponding part of the cover wall of the second air guide cover (92) forms the second side wall.

23. The cooking device according to any one of claims 1-6, further comprising a buffer chamber (50) having a first inlet (501) and a first outlet (502), wherein the first inlet (501) of the buffer chamber (50) is in communication with the outside and the first outlet (502) of the buffer chamber (50) is in fluid communication with said induced draft inlet (101).

24. A cooking all-in-one machine, characterized in that a cooking device according to any one of claims 1 to 23 is applied.

25. An integrated hob with a cooking all-in-one machine according to claim 24, characterized in, that a hob (2) is arranged on the cooking device (1).