CN117562428A - Cooking equipment - Google Patents

Abstract

The application relates to the technical field of kitchen appliances, in particular to cooking equipment, which comprises a shell, a hot air circulation assembly, at least two cooking inner containers positioned in the shell and a pot body assembly positioned in the cooking inner containers, wherein a partition plate is arranged between every two adjacent cooking inner containers, so that any one cooking inner container forms an independent space; the pot body and the cooking inner container are provided with a first space, the upper part of the pot body and the top of the cooking inner container are provided with a second space communicated with the interior of the pot body, the heating element and the first fan blade are positioned in the first space, the first space is internally provided with an upward air guide part, and the air guide part is matched with the first fan blade to guide hot air generated by the heating element to the second space and the interior of the pot body so as to heat food in the pot body. The upper air inlet mode is adopted, hot air is gathered at the top of the pot body and is sent into the pot body, so that the heat circulation efficiency in the pot body is improved, and the food materials to be cooked are heated more uniformly; the hot air movement path is reasonable, the circulation resistance is small, the damping is not easy, and the energy of the hot air is utilized to the maximum.

Description

Cooking equipment

Technical Field

The application relates to the technical field of kitchen appliances, in particular to cooking equipment.

Background

The air fryer is a novel household appliance for frying food by utilizing a high-speed and high-temperature air circulation technology, and generally comprises a machine body, wherein a cooking cavity is formed in the machine body, a hot air circulation component capable of feeding high-temperature air into the cooking cavity is arranged in the machine body, a pot body for containing food is arranged in the cooking cavity, and the food in the pot body is heated by high-temperature hot air generated during the operation of the hot air circulation component.

The prior Chinese patent with the application number of 202020122335.1 discloses an air fryer, which comprises a shell, wherein a plurality of cooking cavities are formed in the shell; the heating device is arranged in the shell and is used for heating the plurality of cooking cavities respectively; a plurality of food containers for holding food materials to be fried, the plurality of food containers being adapted to be placed in the plurality of cooking chambers, respectively. Each heating device comprises a heating element and a hot air fan, the bottom wall of each food container is provided with a container air inlet, and the rear wall of each food container is provided with a container air outlet. Therefore, the heat generated by the heating element can be sent into the food container from the bottom of the food container by the hot air fan and discharged from the rear part of the food container, so that the hot air circulation in the food container is realized, the food to be fried is heated more uniformly, and the cooking effect of the food to be fried is ensured.

However, when food materials are placed in the food container, part or all of the air inlets of the container are blocked, so that most of hot air bounces back and is gradually attenuated after impacting food at the bottom, and the food hardly passes through the air inlets of the container to continue to move, so that the bottom of the food container basically cannot have an air inlet effect, the hot air in the cooking cavity flows unsmoothly, and the heat circulation efficiency in the cooking cavity is affected.

Disclosure of Invention

In order to solve the problems, the application provides a cooking device capable of improving the heat cycle efficiency in a cooking cavity.

The application provides a cooking equipment adopts following technical scheme:

a cooking device comprises a shell, a hot air circulation assembly, at least two cooking inner containers positioned in the shell and a pot body assembly positioned in the cooking inner containers, wherein a partition plate is arranged between every two adjacent cooking inner containers, so that any one cooking inner container forms an independent space; the hot air circulation assembly comprises a heating piece, a first fan blade and a motor for driving the first fan blade to rotate, and the pot body assembly comprises a pot body; the shell and the cooking inner container form a containing cavity, the motor is arranged in the containing cavity, the pot body and the cooking inner container are provided with a first space, the upper part of the pot body and the top of the cooking inner container are provided with a second space, the second space is communicated with the inside of the pot body, the heating element and the first fan blade are located in the first space, the first space is internally provided with an upward air guide part, and the air guide part is matched with the first fan blade to guide hot air generated by the heating element to the second space and the inside of the pot body so as to heat food in the pot body.

Through adopting above-mentioned technical scheme, adopt the mode of upper air inlet, send into the pot body with hot-blast gathering at the pot body top in vivo, realize the internal heated air circulation of pot to improve the internal thermal cycle efficiency of pot, make wait to cook food material and be heated more evenly, guarantee to wait to cook the culinary art effect of food material. The shell is divided into two independent spaces through the arrangement of the partition plate, so that the whole structure and the vision of the cooking equipment are complete, and the cooking equipment is attractive. Meanwhile, the design of the plurality of cooking inner containers can cook different food materials simultaneously or in a time-sharing mode, so that the food is heated uniformly, the function of simultaneously cooking various foods is realized, the food materials between the cooking inner containers can be prevented from being mixed, the functions are various, and the flexibility is very high.

In addition, the traditional air circulation direction is changed, most of air enters the interior of the pot body from the upper part of the pot body under the condition of almost no resistance through the arrangement of the first space and the second space, and forms unidirectional rotation after entering the interior of the pot body, so that the hot air can comprehensively heat the surface of food at a high speed, meanwhile, the air circulated at a high speed can penetrate through the surface of the food to heat the interior of the food, and the whole food is heated uniformly; the hot air movement path is reasonable, the circulation resistance is small, the damping is not easy, and the energy of the hot air is utilized to the maximum.

Optionally, the pot body assembly further comprises a guard board arranged at the front side of the pot body, the front sides of the shell and the cooking inner container are provided with a door body, the pot body is inserted into the cooking inner container through the door body, and the guard board covers and seals the door body.

By adopting the technical scheme, the drawer type structure is adopted, so that the distribution of the cooking inner container is facilitated.

Optionally, the two cooking inner containers are arranged up and down, a connecting part is arranged between the two upper and lower adjacent door bodies, and the connecting part is connected with the partition board; or, two cooking inner containers are arranged left and right, a connecting part is arranged between the left and right adjacent door bodies, and the connecting part is connected with the partition plate.

Through adopting above-mentioned technical scheme, adopt the design of upper and lower double-deck culinary art inner bag on the complete machine, can once cook more food material, can reduce the space that this cooking equipment took simultaneously. When the design of the left and right double cooking inner containers is adopted integrally, the height space occupied by the cooking equipment can be reduced on the basis of realizing the functions of multiple food materials.

Optionally, any one of the cooking inner containers is provided with a hot air circulation assembly, and the space where any one of the hot air circulation assemblies is located is independently arranged, so that the hot air circulation assembly heats foods in the corresponding pot body.

Through adopting above-mentioned technical scheme, the heated air circulation of arbitrary one culinary art inner bag all can independent control, and the food in the different culinary art inner bags can adopt different culinary art modes to not only can once cook more quantity of food, can also accomplish the food preparation of multiple taste simultaneously, richened the taste of food culinary art.

Optionally, the first fan blade is a through-flow fan blade, and a first air hole for guiding hot air in the pot body to flow back to the first space is formed on the side wall of the pot body.

Through adopting above-mentioned technical scheme, adopt the cross-flow fan blade, can throw away hot-blast from the circumferencial direction of first fan blade under the effect of centrifugal force, combine wind-guiding portion, with hot-blast direction to in the second space to this makes hot-blast from the pot body top get into the internal portion of pot, in the internal hot-blast first fan blade suction of pot reaches first space, realizes the internal hot air circulation of pot, in order to improve the internal thermal cycle efficiency of pot, makes to wait to cook food material to be heated more evenly, guarantees the culinary art effect of waiting to cook food material.

Optionally, one side of the cooking inner container is provided with a first opening, a vertically arranged air guide disc is arranged at the first opening, a disc opening of the air guide disc is arranged towards the pot body, and an air guide opening for guiding hot air in the first space to the second space is arranged on the top wall of the air guide disc.

Optionally, the upper end of the cooking inner container is provided with a second opening, and an upper cover of the second opening is provided with a wind scooper with the opening facing downwards.

Through adopting above-mentioned technical scheme, play the guide effect to the hot-blast in the second space, help the hot-blast in the second space to flow to the pot internal, improved the internal thermal cycle efficiency of pot.

Optionally, the highest point of the heating element is higher than the highest point of the first fan blade.

Through adopting above-mentioned technical scheme, be favorable to the heating member to heat the hot-blast that first fan blade throwed away more to promote heating efficiency.

Optionally, the heating element is located at the front side of the first fan blade.

Through adopting above-mentioned technical scheme, be favorable to the heating member to heat from the air that first wind hole enters into in the first space to combine the setting of heating member highest point, can carry out the secondary heating to the air that gets into in the first space, with the heating efficiency that improves, further promote the culinary art effect, make the taste of food better.

Optionally, the lowest point of the heating element is lower than the lowest point of the first air hole, or the lowest point of the heating element is flush with the lowest point of the first air hole.

Through adopting above-mentioned technical scheme, can further guarantee that the heating piece heats the air that enters into in the first space from first wind hole.

Optionally, an inner air guide member is arranged on one side of the upper part of the pot body, which is close to the heating member, and the second space is formed by the inner air guide member and the top of the cooking liner.

Drawings

Fig. 1 is a schematic view showing a structure of a cooking liner of embodiment 1 of the present application.

Fig. 2 is a schematic structural view of an air guiding disc when the cooking liner of embodiment 1 of the present application is distributed up and down.

Fig. 3 is another schematic structure of the cooking liner according to embodiment 1 of the present application.

Fig. 4 is a schematic view showing a structure of a cooking liner of embodiment 2 of the present application.

Fig. 5 is a schematic structural diagram of a cold air channel when the cooking liner is distributed up and down in embodiment 3 of the present application.

Fig. 6 is a schematic view showing the structure of a motor frame when the cooking liner is distributed up and down in embodiment 3 of the present application.

Fig. 7 is a schematic view showing a structure of a left-right arrangement of a cooking liner according to embodiment 4 of the present application.

Fig. 8 is another schematic structural view of the thermal circulation duct shown in embodiment 5 of the present application.

Fig. 9 is a schematic view of the structure of the cold air duct when the cooking liner shown in embodiment 6 of the present application is disposed right and left.

Fig. 10 is another schematic view of the cold air duct when the cooking liner of embodiment 6 of the present application is disposed right and left.

Fig. 11 is a schematic structural diagram of an inner air guiding member and an air guiding disc according to embodiment 7 of the present application.

Fig. 12 is a schematic view of the structure of the food cooking vessel bottom arrangement shown in embodiment 8 of the present application.

Fig. 13 is a schematic view of a structure of a food cooking vessel provided in the middle of the food cooking vessel according to embodiment 8 of the present application.

Reference numerals illustrate: 1. a housing; 11. a receiving chamber; 12. a first space; 13. a second space; 2. a heated air circulation assembly; 21. a heating member; 22. a first fan blade; 23. a motor; 3. a cooking liner; 4. a pan body assembly; 41. a pot body; 42. a guard board; 43. a food cooking vessel; 44. a circulation hole; 46. a first wind hole; 5. an air guiding disc; 51. an air guide port; 52. an air outlet part; 53. a guide section; 6. a wind scooper; 61. a first air guiding section; 62. the second air guide section; 63. a third air guiding section; 7. an inner wind guide; 71. an extension; 72. a guide part; 73. a support part; 74. a second air hole; 75. wind guide ribs; 8. a partition plate; 9. a motor frame; 10. a second fan blade; 100. a heat shield; 101. a cold air chamber; 102. and (5) a drainage air duct.

Detailed Description

The present application is further described below with reference to the drawings and specific examples. It should be noted that the examples are only specific descriptions of the present application, and are for the purpose of enabling those skilled in the art to better understand the technical solutions of the present application, and should not be construed as limiting the present application.

In the description of the present application, it should be noted that the azimuth or positional relationship as indicated by the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer" and the like are based on the azimuth or positional relationship shown in the drawings, it is used solely for convenience in describing the present application and for simplicity of description, and does not indicate or imply that the devices or elements referred to must have a particular orientation, be constructed and operate in a particular orientation, and thus should not be construed as limiting the present application.

Example 1:

the embodiment of the application discloses cooking equipment, as shown in fig. 1 and 2, including casing 1, hot air circulation subassembly 2, be located two at least culinary art inner bags 3 of casing 1 and be located the pot body subassembly 4 of culinary art inner bag 3, be equipped with baffle 8 between two adjacent culinary art inner bags 3, form the independent space with arbitrary culinary art inner bag 3.

In this embodiment, two cooking inner containers 3 are arranged from top to bottom, and pot body assembly 4 includes pot body 41 and backplate 42 that sets up in the front side of pot body 41, and the front side of casing 1 and cooking inner container 3 all is equipped with the opening, and two openings are connected and are formed the door body, and the pot body 41 passes the door body and puts into cooking inner container 3, and backplate 42 covers and seals the door body. A connecting part is arranged between the upper and lower adjacent door bodies and is connected with a partition plate 8, and the upper and lower cooking inner containers 3 are separated by the partition plate 8 and the connecting part.

Any one cooking inner container 3 is provided with a corresponding hot air circulation assembly 2, and the space where any one hot air circulation assembly 2 is located is independently arranged. The hot air circulation assembly 2 comprises a heating element 21, a first fan blade 22 and a motor 23 for driving the first fan blade 22 to rotate. The housing 1 and the cooking inner container 3 form and hold the chamber 11, motor 23 locates and holds in the chamber 11, have first space 12 between the pot body 41 and the cooking inner container 3, the upper portion of the pot body 41 and the top of the cooking inner container 3 have second space 13, second space 13 and the inside intercommunication of the pot body 41, heating element 21 and first fan blade 22 are located first space 12, still be equipped with ascending wind guide part in the first space 12, wind guide part cooperates first fan blade 22 in with the hot-blast direction second space 13 that heating element 21 produced and the pot body 41 in order to heat for the food in the pot body 41. In this embodiment, the accommodating cavity 11 and the first space 12 are both located at the rear side of the pan body 41; in other embodiments, the accommodating chamber 11 and the first space 12 may be located at the left or right side of the pot 41.

The rear wall of the housing 1 and the rear wall of the cooking liner 3 form one or two accommodating chambers 11, i.e. the two motors 23 can be located together in one accommodating chamber 11 or can be arranged separately in the corresponding accommodating chamber 11. Besides, the motor frame 9 is further arranged in the accommodating cavity 11, the motor 23 is arranged in the accommodating cavity 11 through the motor frame 9, and the two motor frames 9 can be integrally arranged or can be separately and independently arranged.

It should be noted that, the first fan blade 22 may be a centrifugal fan blade such as a through-flow fan blade, and may throw hot air out from the circumferential direction of the first fan blade 22 under the action of centrifugal force, and combine with the air guiding portion to guide the hot air into the second space 13, so that the hot air enters the interior of the pan body 41 from above the pan body 41.

The side wall of the pot body 41 is provided with the first air hole 46 for leading the hot air in the pot body 41 to flow back to the first space 12, so that the hot air in the pot body 41 can be sucked into the first space 12 by the first fan blade 22, the hot air circulation in the pot body 41 is realized, the heat circulation efficiency in the pot body 41 is improved, the food to be cooked is heated more uniformly, and the cooking effect of the food to be cooked is ensured.

When the fan is used, the heating piece 21 starts to generate heat, and meanwhile, the first fan blade 22 starts to work under the drive of the motor 23; the first fan blade 22 rotates to generate suction force to suck air in the pot body 41 into the first space 12 through the first air hole 46, the air is heated into hot air by the heating piece 21 and is thrown to the edge of the air guide disc 5 under the action of the first fan blade 22, hot air flows into the second space 13 along the air guide opening 51 and enters the pot body 41 under the guiding action of the air guide cover 6, and food in the pot body 41 is heated, so that a complete thermal circulation air duct is formed. Meanwhile, most of air enters the interior of the pan body 41 from the upper part of the pan body 41 under the condition of almost no resistance, and forms unidirectional rotation movement after entering the interior of the pan body 41, so that the hot air can comprehensively heat the surface of food at a high speed, and meanwhile, the air circulated at a high speed can penetrate the surface of the food to heat the interior of the food, so that the whole food is uniformly heated; the hot air movement path is reasonable, the circulation resistance is small, the damping is not easy, and the energy of the hot air is utilized to the maximum.

Referring to fig. 3, a first opening is provided at the rear side of the cooking inner container 3, a vertically disposed air guiding plate 5 is provided at the first opening, a plate opening of the air guiding plate 5 is disposed toward the pot 41, an air guiding opening 51 for guiding hot air in the first space 12 to the second space 13 is provided at the top wall of the air guiding plate 5, and the air guiding opening 51 is an air guiding part. Specifically, the air guiding disc 5 includes an air outlet portion 52 and a guiding portion 53, the air outlet portion 52 corresponds to the second space 13, and the air outlet portion 52 is arranged in a straight line; the guiding part 53 is positioned below the air outlet part 52 and is arranged in an arc shape; the air generated by the first fan blade 22 is guided, so that the hot air is discharged from above. Wherein, the top wall of the air guiding disc 5 is higher than the upper part of the pot body 41, and the gap between the top wall and the pot body forms an air guiding opening 51.

It should be noted that, the two cooking inner containers 3 are respectively provided with the air guiding discs 5 correspondingly, and the two adjacent air guiding discs 5 can be integrally arranged or separately and independently arranged.

Referring to fig. 3, a second opening is formed at the upper end of the cooking inner container 3, a wind scooper 6 with a downward opening is covered on the second opening, so that the hot wind in the second space 13 is guided, the hot wind in the second space 13 is facilitated to flow into the pan body 41, and the heat circulation efficiency in the pan body 41 is improved. Specifically, the wind scooper 6 includes a first wind guiding section 61, a second wind guiding section 62 and a third wind guiding section 63, the first wind guiding section 61 extends obliquely to the pan body 41 along the joint of the wind guiding disc 5 and the wind scooper 6, and guides the hot wind into the pan body 41 to heat the food in the pan body 41; one end of the second air guide section 62 is smoothly connected with the first air guide section 61, the other end of the second air guide section 62 is smoothly connected with the third air guide section 63, the second air guide section 62 is horizontally arranged, the second air guide section 62 plays a role in guiding and extending hot air, so that the hot air flows in a direction far away from the hot air circulation assembly 2, food far away from the hot air circulation assembly 2 is heated, uniform heating of the food in the pot body 41 is realized, and the cooking taste of the food is improved; the third wind-guiding section 63 is the arc of buckling downwards, and the projection of third wind-guiding section 63 in the horizontal direction falls in the pot body 41, gathers hot-blast in the pot body 41 through third wind-guiding section 63, guarantees the heating effect of the food of keeping away from hot-blast circulation subassembly 2.

It should be noted that, the highest point of the heating element 21 is higher than the highest point of the first fan blade 22, which is more favorable for the heating element 21 to heat the hot air thrown out by the first fan blade 22, thereby improving the heating efficiency. In this embodiment, the heating element 21 is disposed at the front side of the first fan blade 22; in other embodiments, the heating element 21 may also be disposed around the circumference of the first fan blade 22. Wherein, the lowest point of the heating element 21 is lower than the lowest point of the first air hole 46 or is flush with the lowest point of the first air hole 46, which is favorable for the heating element 21 to heat the air entering the first space 12 from the first air hole 46, and the setting of the highest point of the heating element 21 is combined to secondarily heat the air entering the first space 12, so as to improve the heating efficiency, further improve the cooking effect and make the taste of the food better.

Example 2:

this embodiment differs from embodiment 1 in that: referring to fig. 4, the first fan blade 22 may be an axial fan blade such as a general fan blade. Because the first space 12 is in a relatively closed state, the air guide part is matched with the axial flow fan blade to guide the hot air generated by the heating element 21 into the second space 13 and the pot body 41 so as to heat the food in the pot body 41.

The first fan blade 22 may be disposed at the air guide opening 51 of the air guide plate 5, and the hot air generated by the first fan blade 22 directly enters the second space 13 and the pot body 41 through the air guide opening 51.

The upper air inlet mode is adopted, hot air is gathered at the top of the pot body 41 and is sent into the pot body 41, so that hot air circulation in the pot body 41 is realized, the heat circulation efficiency in the pot body 41 is improved, the food materials to be cooked are heated more uniformly, and the cooking effect of the food materials to be cooked is ensured.

Example 3:

the difference between this embodiment and the above embodiment is that: referring to fig. 5 and 6, when the two cooking inner containers 3 are disposed up and down, a gap is provided between the motor frame 9 and the rear wall of the cooking inner container 3 and a second fan blade 10 is provided, and the second fan blade 10 is connected with a corresponding motor 23. A vertical heat shield 100 is further arranged between the motor frame 9 and the cooking liner 3, the motor frame 9 extends forwards to the periphery of the heat shield 100 and is connected with the heat shield to form an independent cold air cavity 101, and the second fan blade 10 is positioned in the cold air cavity 101. In this embodiment, the heat shield 100 is integral, or may be separately provided. An air inlet hole communicated with the accommodating cavity 11 is formed in the rear wall of the shell 1, a vent hole is formed in the motor frame 9 in a penetrating mode, and external cold air enters the corresponding cold air cavity 101 through the air inlet hole and the vent hole. It should be noted that, the two cold air chambers 101 are separately provided, so that the interaction of the two second fan blades 10 and the interference of the air flows of the two second fan blades can be avoided, so as to improve the heat dissipation effect of the cold air.

A gap is formed between the outer wall of the cooking inner container 3 and part of the inner wall of the shell 1 and is communicated with the cold air cavity 101 to form a first cold air channel which surrounds the periphery of the cooking inner container 3 and is communicated with the accommodating cavity 11; a second cold air channel communicated with the accommodating cavity 11 is also arranged between two adjacent cooking inner containers 3.

In the cooking process, the cooking inner container 3 can be heated rapidly under the action of the hot air circulation assembly 2 and radiate heat outwards; simultaneously, under the effect of second fan blade 10, carry cold wind for first cold wind passageway and second cold wind passageway, and then reduce the heat that cooking inner bag 3 transmitted to first cold wind passageway and second cold wind passageway, further guarantee the temperature of casing 1. The first cold air channel surrounds the cooking inner container 3, so that the first cold air channel can well separate the shell 1 from the cooking inner container 3, and heat transferred from the cooking inner container 3 to the shell 1 is reduced as much as possible; simultaneously through the setting of second cold wind passageway for heat transfer's effect reduces between the adjacent culinary art inner bag 3, and then makes the difficult condition that takes place the heat accumulation of cooking equipment.

Two drainage air channels 102 are arranged between two adjacent cold air cavities 101, and are used for respectively guiding the air in the cold air cavity 101 positioned below and the air in the cold air cavity 101 positioned above into a first cold air channel and a second cold air channel; through setting up of drainage wind channel 102 with the better drainage of cold wind in the cold wind chamber 101 get into first cold wind passageway and second cold wind passageway, promote the radiating effect.

In this embodiment, the drainage air duct 102 may be two non-communicating channels arranged in an X-shape; the possibility of mutual interference of cold air flowing to the first cold air channel and the second cold air channel of different cold air cavities 101 is reduced, and then the heat dissipation effect is improved. Meanwhile, the drainage air duct 102 is arranged in a smooth curve towards one side corresponding to the cold air cavity 101, so that cold air in the cold air cavity 101 can better enter the first cold air channel, the flow direction of the cold air can be regulated, and the utilization rate of the cold air is higher.

In addition, when the pot body 41 of the pot body assembly 4 is put into the cooking inner container 3, the guard plate 42 covers and seals the door body; a cold air space is arranged in the guard plate 42, ventilation openings are formed in the periphery of the guard plate 42, and the cold air space is communicated with the first cold air channel through the ventilation openings; the top of the guard plate 42 is provided with a cold air inlet, the bottom is provided with a cold air outlet, and a ventilation opening for communicating the cold air outlet of the upper guard plate 42 with the cold air inlet of the lower guard plate 42 is arranged on the connecting part, so that cold air spaces in two adjacent pot body assemblies 4 are communicated. Through the setting in cold wind space for gas in first cold wind passageway and the second cold wind passageway is through cold wind space when flowing, can take away the heat of backplate 42, reduces backplate 42's temperature, in order to promote the security.

A heat dissipation outlet which enables the first cold air channel to be communicated with the outside of the shell 1 is arranged on the shell 1, and through the arrangement of the heat dissipation outlet, the gas in the first cold air channel and the second cold air channel can be discharged out of the shell 1 from the heat dissipation outlet; and further realize the gas exchange inside and outside the shell 1 to promote the radiating effect. In this embodiment, the heat dissipation outlet is disposed at the bottom of the casing 1 and is in communication with the cool air outlet of the lower guard plate 42.

Cold air in the upper cold air cavity 101 flows into the first cold air channel under the action of the upper second fan blade 10 and enters a cold air space of the upper guard plate 42 through a cold air inlet and a ventilation opening of the upper guard plate 42; cold air in the lower-layer cold air cavity 101 flows into the first cold air channel under the action of the lower-layer second fan blade 10 and enters a cold air space of the lower-layer guard plate 42 through the ventilation opening of the lower-layer guard plate 42; the cold air in the first cold air channel flows into the second cold air channel, cools the area between the two cooking inner containers 3, and enters the cold air space of the lower protective plate 42 through the cold air inlet of the lower protective plate 42; meanwhile, cold air in the cold air space of the upper guard plate 42 enters the cold air space of the lower guard plate 42 through the upper cold air outlet, the ventilation opening and the lower cold air inlet, and finally the cold air in the cold air space of the lower guard plate 42 is discharged out of the shell 1 through the lower cold air outlet and the heat dissipation outlet, so that complete cold air circulation is realized. In the cooking process, a complete thermal circulation air duct is formed in the cooking inner container 3, so that the food in the pot body 41 can be comprehensively heated, and the cooking effect of the food is improved; but the heat concentration is unfavorable for the working environment of the motor 23 and the electronic components in the housing 1, and affects the working performance of the motor 23 and the electronic components and the service life of the cooking apparatus. If the shell 1 is made of plastic, deformation and aging are easy to occur due to overhigh heating; if the shell 1 is made of stainless steel, the heat of the shell 1 is high under the heat conduction effect of the shell, and scalding of a user is easy to occur. Therefore, the cooling air structure is utilized to cool the shell 1 and the guard plate 42 of the pot body assembly 4, so that the overhigh temperature of the shell 1 and the guard plate 42 is avoided, the service life of the cooking equipment is further prolonged, and the situation that a user scalds after touching the shell 1 and the guard plate 42 by mistake is prevented.

Example 4:

the difference between this embodiment and the above embodiment is that: referring to fig. 7, two cooking inner containers 3 are arranged left and right, a pot body assembly 4 comprises a pot body 41 and a guard plate 42 arranged on the front side of the pot body 41, openings are formed in the front sides of the shell 1 and the cooking inner containers 3, the two openings are connected to form a door body, the pot body 41 is placed into the cooking inner containers 3 through the door body, and the guard plate 42 covers and seals the door body. A connecting part is arranged between the left and right adjacent door bodies and is connected with the partition plate 8, and two independent spaces are formed by the partition plate 8 and the connecting part.

In other embodiments, the housing 1 comprises an upper shell and a U-shaped lower shell, the upper shell being hinged to the lower shell; two cooking inner containers 3 are arranged in the lower shell, the two cooking inner containers 3 are placed left and right, a partition plate 8 is arranged between the two adjacent cooking inner containers 3, at the moment, a containing cavity 11 is formed by the cooking inner containers 3 and the lower shell together, and a wind scooper 6 is arranged on the upper shell; the upper side of the cooking inner container 3 is provided with an opening, and the pot body 41 is placed in the corresponding cooking inner container 3 through the opening at the upper side. The middle part of the wind scooper 6 extends downwards to form a connecting part; when the upper shell is covered on the lower shell, two independent spaces are formed between the two cooking inner containers 3 through the partition plate 8 and the connecting part.

It should be noted that, any one of the cooking inner containers 3 is provided with a corresponding hot air circulation assembly 2, and both hot air circulation assemblies 2 are disposed at the rear side of the corresponding pot 41, so that the hot air circulation assemblies 2 heat the food in the corresponding pot 41. In other embodiments, two hot air circulation assemblies 2 may be disposed at both left and right sides of the housing 1, i.e., one hot air circulation assembly 2 is located at the left side of the corresponding pan 41 and the other hot air circulation assembly 2 is located at the right side of the corresponding pan 41; because the partition plate 8 and the connecting part form independent spaces for the two cooking inner containers 3, the two hot air circulation assemblies 2 cannot be opposite to each other.

The air is heated by the heating element 21 to form hot air, the hot air is thrown to the edge of the air guide disc 5 under the action of the first fan blade 22, the hot air flows into the second space 13 along the air guide opening 51, and enters the pot body 41 under the guiding action of the air guide cover 6 to heat food in the pot body 41, so that a complete thermal circulation air duct is formed.

Example 5:

the difference between this embodiment and the above embodiment is that: referring to fig. 8, a rear wall of the cooking inner container 3 and a rear wall of the housing 1 have a gap to form a receiving chamber 11, and a motor 23 is disposed in the receiving chamber 11; the air guide disc 5 and the rear wall of the cooking liner 3 form a first space 12, a first fan blade 22 and a heating piece 21 are arranged in the first space 12, the first fan blade 22 adopts a through-flow fan blade, and an air guide opening which communicates the first space 12 with the accommodating cavity 11 is arranged at the top of the air guide disc 5; the air guide cover 6 is covered above the air guide disc 5 and the pot body 41, a second space 13 is arranged between the air guide cover 6 and the upper port of the pot body 41, a vent hole which is communicated with the first space 12 and the second space 13 is arranged at the lower part of the air guide cover 6 or the upper part of the pot body 41, hot air generated by the hot air circulation assembly 2 is guided into the air guide cover 6 through the air guide opening and the vent hole, and then is guided into the pot body through the air guide cover 6, so that a new air inlet mode is formed.

Example 6:

the difference between this embodiment and the above embodiment is that: referring to fig. 9, when two cooking inner containers 3 are arranged left and right, any one cooking inner container 3 is provided with a corresponding second fan blade 10, and an independent first cold air channel is formed between the corresponding cooking inner container 3 and the inner wall of the shell 1 to radiate heat of the cooking equipment. In this embodiment, a partition 8 is disposed between the two cooking inner containers 3, that is, no gap exists between the two cooking inner containers 3, that is, cooling is not required between the two cooking inner containers 3.

When the pot body 41 of the pot body assembly 4 is put into the cooking inner container 3, the guard plate 42 covers and seals the door body; a cold air space is arranged in the guard plate 42, ventilation openings are formed in the periphery of the guard plate 42, and the cold air space is communicated with the first cold air channel through the ventilation openings; the bottom of the guard plate 42 is provided with a cold air outlet, and the bottom of the shell 1 is provided with a heat dissipation outlet which enables the cold air space to be communicated with the outside; through the setting of heat dissipation export for the gaseous in first cold wind passageway and the cold wind space can follow heat dissipation export discharge casing 1, and then realize the inside and outside gaseous exchange of casing 1, with the promotion radiating effect. In this embodiment, the heat dissipation outlet is disposed at the position corresponding to the cooking inner container 3 and is communicated with the cold air outlet of the guard plate 42 in the corresponding cooking inner container 3, so as to improve heat dissipation efficiency. In other embodiments, a heat radiation outlet may be provided at any position of the cooking liner 3.

Referring to fig. 10, when two partition plates 8 are provided between two cooking liners 3, a gap is provided between the two partition plates 8 to form a second cool air passage, and the first cool air passage communicates with the second cool air passage; the cold air in the first cold air channel flows into the second cold air channel, cools the area between the two cooking inner containers 3, enters the cold air space of the guard plate 42 through the ventilation openings of the corresponding guard plate 42, and finally is discharged out of the shell 1 through the cold air outlet and the heat dissipation outlet, so that complete cold air circulation is realized.

Example 7:

the difference between this embodiment and the above embodiment is that: referring to fig. 11, an inner air guide 7 is provided at the upper portion of the pot 41 at a side close to the heating member 21, and the second space 13 is formed by the inner air guide 7 and the top of the cooking liner 3. The inner air guiding member 7 comprises an extending part 71 and a guiding part 72 which are sequentially arranged, one side, far away from the heating member 21, of the extending part 71 is connected with the guiding part 72, the extending part 71 is obliquely arranged upwards along the flowing direction of hot air, and the guiding part 72 is obliquely arranged downwards.

After the hot air flows into the second space 13 along the air guide opening 51, the inner air guide piece 7 plays a role in guiding the hot air, so that the hot air is prevented from being sucked into the first space 12 by the first fan blade 22 at a position too close to the first fan blade 22. The extension part 71 plays a role in extending the hot air, so that the hot air runs farther; the guide portion 72 guides the hot air, so that the hot air can enter the pot 41 conveniently, and the heat circulation effect in the pot 41 is improved.

The extending portion 71 is provided with a plurality of air guide ribs 75 along the flow direction of the hot air, and further extends the hot air in the second space 13. And a chamfer is formed between the extension portion 71 and the guide portion 72, so that the flow of hot air is smoother.

The inner wind guide piece 7 extends downwards to form a supporting part 73, the supporting part 73 is located between the wind guide disc 5 and the pot body 41 and is connected with the shell 1, and the supporting part 73 is provided with a second wind hole 74 corresponding to the first wind hole 46, so that the inner wind guide piece 7 can be supported conveniently, and the structure of the inner wind guide piece 7 is more stable. In addition, the bottom of the air guiding disc 5 is closely attached to the supporting portion 73, so that a first space 12 with the bottom relatively closed is formed, and hot air is prevented from overflowing between the air guiding disc 5 and the supporting portion 73. In other embodiments, the inner air guide 7 may be directly fixed on the pan body 41; at this time, the air guiding disc 5 is tightly attached to the rear side wall of the pot 41.

Example 8:

the difference between this embodiment and the above embodiment is that: as shown in fig. 12 and 13, a food cooking vessel 43 for placing food is provided in the pot body, and a circulation hole 44 is provided in the food cooking vessel 43, which may be provided at the bottom of the pot body 41 or in a region corresponding to the first air hole 46.

When the food cooking vessel 43 is disposed at the bottom of the pot 41, the region corresponding to the first air hole 46 is located above the pot 41. After the hot air enters the interior of the pot body 41 from the upper part of the pot body 41, most of the hot air is sucked back into the first space 12 by the first fan blade 22 through the first air hole 46 after circulating above the food cooking vessel 43, so that the hot air forms unidirectional rotary motion in the interior of the pot body 41, the hot air can be ensured to comprehensively heat the surface of the food at a high speed, and meanwhile, the air circulated at a high speed can also penetrate through the surface of the food to heat the interior of the food, so that the whole food is ensured to be heated uniformly.

When the food cooking utensil 43 is arranged in the corresponding area of the first air hole 46, after the hot air enters the interior of the pot 41 from the upper side of the pot 41, a part of hot air directly heats the upper surface of food on the food cooking utensil 43, and the other part of hot air enters the lower side of the food cooking utensil 43 through the circulating hole 44 on the food cooking utensil 43 to heat the lower surface of the food, meanwhile, the hot air above and below the food cooking utensil 43 is sucked into the first space 12 through the first air hole 46 under the back suction effect of the first fan blade 22, so that the food can be uniformly heated up and down, and the cooking effect is improved.

The foregoing are all preferred embodiments of the present application, and are not intended to limit the scope of the present application in any way, therefore: all equivalent changes in structure, shape and principle of this application should be covered in the protection scope of this application.

Claims (10)

1. A cooking apparatus characterized in that: the cooking device comprises a shell, a hot air circulation assembly, at least two cooking inner containers positioned in the shell and a pot body assembly positioned in the cooking inner containers, wherein a partition plate is arranged between every two adjacent cooking inner containers, so that any one cooking inner container forms an independent space; the hot air circulation assembly comprises a heating piece, a first fan blade and a motor for driving the first fan blade to rotate, and the pot body assembly comprises a pot body; the shell and the cooking inner container form a containing cavity, the motor is arranged in the containing cavity, the pot body and the cooking inner container are provided with a first space, the upper part of the pot body and the top of the cooking inner container are provided with a second space, the second space is communicated with the inside of the pot body, the heating element and the first fan blade are located in the first space, the first space is internally provided with an upward air guide part, and the air guide part is matched with the first fan blade to guide hot air generated by the heating element to the second space and the inside of the pot body so as to heat food in the pot body.

2. A cooking apparatus according to claim 1, wherein: the pot body assembly further comprises a guard plate arranged on the front side of the pot body, a door body is arranged on the front sides of the shell and the cooking inner container, the pot body is inserted into the cooking inner container through the door body, and the guard plate covers and seals the door body.

3. A cooking apparatus according to claim 2, wherein: the two cooking inner containers are arranged up and down, a connecting part is arranged between two upper and lower adjacent door bodies, and the connecting part is connected with the partition plate; or, two cooking inner containers are arranged left and right, a connecting part is arranged between the left and right adjacent door bodies, and the connecting part is connected with the partition plate.

4. A cooking apparatus according to claim 1 or 3, wherein: any one of the cooking inner containers is provided with a hot air circulation assembly, and the space where any one of the hot air circulation assemblies is located is independently arranged, so that the hot air circulation assembly is used for heating foods in the corresponding pot body.

5. A cooking apparatus according to claim 1 or 3, wherein: one side of the cooking inner container is provided with a first opening, a vertically arranged air guide disc is arranged at the first opening, a disc opening of the air guide disc is arranged towards the pot body, and an air guide opening for guiding hot air in the first space to the second space is arranged on the top wall of the air guide disc.

6. A cooking apparatus according to claim 1 or 3, wherein the cooking liner is provided with a second opening at its upper end, and the second opening is covered with a downwardly directed air guide.

7. A cooking apparatus according to claim 1 or 3, wherein: the highest point of the heating piece is higher than the highest point of the first fan blade.

8. A cooking apparatus according to claim 7, wherein: the heating piece is located at the front side of the first fan blade.

9. A cooking apparatus according to claim 8, wherein: the lowest point of the heating piece is lower than the lowest point of the first air hole; alternatively, the lowest point of the heating member is flush with the lowest point of the first wind hole.

10. A cooking apparatus according to claim 1 or 3, wherein: an inner air guide piece is arranged above the pot body and near one side of the heating piece, and the second space is formed by the inner air guide piece and the top of the cooking liner.