CN211345424U - Cooking equipment - Google Patents

Abstract

The utility model discloses a cooking equipment, wherein be equipped with the part of blowing around cooking equipment culinary art region, the culinary art region still includes air duct assembly for the region that is used for placing cooking utensil on the cooking equipment: the air duct device is an accommodating cavity with an opening, and a first metal contact is arranged on the bottom surface of the accommodating cavity; the blowing component is arranged in the accommodating cavity and is electrically connected with the first metal contact; at least one second metal contact is arranged around the cooking area, and the first metal contact on the bottom surface of the air duct device is in contact with the second metal contact. The technical scheme of the utility model through set up the part of blowing around cooking area, can drive the air flow around the part of blowing through the part of blowing, and then drive the steam that produces among the cooking utensil and flow, make the flow direction of steam and the direction of blowing of the part of blowing unanimous basically, and can not fly away everywhere, blow on user's face and the hair, influence user's experience.

Description

Cooking equipment

Technical Field

The utility model relates to the technical field of household appliances, concretely relates to cooking equipment.

Background

The induction cooker is used as a common cooking device for families and restaurants. When utilizing the electromagnetism stove to cook, for example utilize the electromagnetism stove to eat the chafing dish in the dining room at home because do not set up smoke ventilator above the electromagnetism stove, have following use problem always, the steam that produces in the pot can blow on user's face, hair etc to have greasy dirt etc. in the steam, not only influence user experience, still can influence user's image and health.

SUMMERY OF THE UTILITY MODEL

In view of this, the embodiment of the utility model provides a cooking device to solve the problem that the steam that produces influences user experience when utilizing current cooking device culinary art.

According to a first aspect, embodiments of the present invention provide a cooking apparatus, which is provided with a blowing part around a cooking area, where the cooking area is an area for placing a cooking appliance on the cooking apparatus.

The utility model provides a cooking equipment through set up the part of blowing around cooking area, can drive the air flow around the part of blowing through the part of blowing, and then drives the steam that produces among the cooking utensil and flow, makes the flow direction of steam unanimous basically with the direction of blowing of the part of blowing, and can not waft everywhere, on blowing user's face and hair, influences user's experience.

With reference to the first aspect, in a first embodiment of the first aspect, the blowing part operates under the control of the cooking apparatus.

With reference to the first aspect, in a second embodiment of the first aspect, the cooking apparatus further comprises a wind tunnel device: the air duct device is an accommodating cavity with an opening, and a first metal contact is arranged on the bottom surface of the accommodating cavity; the blowing component is arranged in the accommodating cavity and is electrically connected with the first metal contact; at least one second metal contact is arranged around the cooking area, and the first metal contact on the bottom surface of the air duct device is in contact with the second metal contact.

With reference to the second embodiment of the first aspect, in a third embodiment of the first aspect, a groove matched with the air duct device is provided on the cooking apparatus, and the second metal contact is located in the groove.

With reference to the second implementation manner of the first aspect, in a fourth implementation manner of the first aspect, the air duct device further includes a humidity collection device, and the humidity collection device is disposed on the air duct device and electrically connected to the first metal contact.

With reference to the second implementation manner of the first aspect, in a fifth implementation manner of the first aspect, the air duct device further includes an infrared device, and the infrared device is disposed on the air duct device and electrically connected to the first metal contact.

With reference to the second implementation manner of the first aspect, in a sixth implementation manner of the first aspect, the air duct cover plate is disposed on the top of the air duct device and is matched with the opening of the air duct device.

With reference to the second embodiment of the first aspect, in the seventh embodiment of the first aspect, the cooking apparatus further comprises a thermal imaging device, and the thermal imaging device is arranged at one end of the cooking apparatus, where the operation control component is arranged.

With reference to the first aspect, in an eighth embodiment of the first aspect, the blowing part has a turning and/or rotation speed adjusting function.

With reference to the first aspect, in a ninth embodiment of the first aspect, the blowing part is a fan.

With reference to the first aspect, in a tenth embodiment of the first aspect, the cooking apparatus is an induction cooker.

According to a second aspect, an embodiment of the present invention provides a control method for a cooking apparatus, in which a blowing part is provided around a cooking area of the cooking apparatus, the cooking area is an area on the cooking apparatus for placing a cooking appliance, the method including:

acquiring a blowing instruction;

determining working parameters of the blowing part corresponding to the blowing instruction;

and controlling the blowing component to work according to the working parameters.

The utility model provides a control method of cooking equipment, through obtaining the blowing instruction, confirm with the blowing instruction corresponding working parameter of part; according to working parameter control the part of blowing carries out work, can drive the air flow around the part of blowing through the part of blowing, and then drive the steam that produces among the cooking utensil and flow, make the flow direction of steam and the direction of blowing of the part of blowing unanimous basically, and can not wander around, blow on user's face and hair, influence user's experience.

With reference to the second aspect, in a first embodiment of the second aspect, the acquiring the blowing instruction includes:

receiving an input blowing instruction;

or, acquiring a signal acquired by the signal acquisition component;

and obtaining a blowing instruction according to the signal acquired by the signal acquisition component.

With reference to the first embodiment of the second aspect, in the second embodiment of the second aspect, when obtaining the plurality of blowing instructions according to the signal acquired by the signal acquisition unit, the method includes:

determining the priority of the blowing instruction;

and taking the blowing instruction with the highest priority as the acquired blowing instruction.

With reference to the second aspect, in a third embodiment of the second aspect, the operating parameter of the blowing part includes a turning direction of the blowing part or/and a blowing speed of the blowing part.

According to a third aspect, an embodiment of the present invention provides a control device for a cooking apparatus, in which a blowing part is provided around a cooking area of the cooking apparatus, the cooking area is an area on the cooking apparatus for placing a cooking appliance, the control device comprising:

the acquisition module is used for acquiring a blowing instruction;

the matching module is used for determining working parameters of the blowing component corresponding to the blowing instruction;

and the control module is used for controlling the blowing component to work according to the working parameters.

According to a fourth aspect, the present invention provides a cooking apparatus, comprising a memory and a processor, wherein the memory and the processor are communicatively connected to each other, the memory stores computer instructions, and the processor executes the computer instructions to execute the cooking apparatus control method according to the second aspect or any embodiment of the second aspect.

According to a fifth aspect, the present invention further provides a computer-readable storage medium storing computer instructions for causing a computer to execute the method for controlling a cooking apparatus according to the second aspect or any embodiment of the second aspect.

Drawings

The features and advantages of the invention will be more clearly understood by reference to the accompanying drawings, which are schematic and should not be understood as imposing any limitation on the invention, in which:

fig. 1 is a specific implementation of a cooking device according to embodiment 1 of the present invention;

fig. 2 is a schematic flow chart of a cooking apparatus control method according to embodiment 2 of the present invention;

fig. 3 is a schematic flowchart of a specific example of a cooking apparatus control method according to embodiment 2 of the present invention;

fig. 4 is a schematic structural diagram of a cooking apparatus control device according to embodiment 4 of the present invention.

In the figure: 11. an air duct device; 111. a humidity acquisition device; 112. an air duct cover plate; 113. a blowing part; 114. a first metal contact; 115. an infrared device; 12. a cooking area; 13. a thermal imaging device.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. Based on the embodiments in the present invention, all other embodiments obtained by those skilled in the art without creative efforts belong to the protection scope of the present invention.

In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for convenience of description and simplification of description, but do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.

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

Furthermore, the technical features mentioned in the different embodiments of the invention described below can be combined with each other as long as they do not conflict with each other.

Example 1

One embodiment of a cooking apparatus is shown in fig. 1. The cooking device is used for heating a cooking appliance, the cooking device is provided with a cooking area 12 as an area for placing the cooking appliance, and a blowing part 113 is arranged around the cooking area 12. In the cooking apparatus shown in fig. 1, four blowing members 113 are provided around the cooking area 12. For example, the cooking device may be an induction cooker.

In the embodiment of the present invention, the blowing part 113 operates under the control of the cooking apparatus, that is, blows air under the control of the cooking apparatus. As a specific embodiment, the air blowing part 113 blows air upward under the control of the cooking apparatus, and the upward blowing here refers to a broad concept, and may be blowing air directly upward or blowing air obliquely upward. For example, the cooking appliance may be a pot.

As a specific embodiment, the blowing part 113 may be a fan. Further, the fan has a turning and/or rotating speed adjusting function.

Above-mentioned cooking equipment through set up the part 113 of blowing around cooking area 12, can drive the air flow around the part 113 of blowing through the blowing of the part 113 of blowing, and then drives the steam that produces among the cooking utensil and flow, makes the flow direction of steam and the direction of blowing of the part 113 of blowing unanimous basically, and can not be floated everywhere, on blowing user's face and hair, influence user's experience.

As a modified embodiment, the cooking apparatus further comprises an air duct device 11, the air duct device 11 is a containing cavity with an opening, and a first metal contact 114 is arranged on the bottom surface of the containing cavity; the blowing part 113 is arranged in the accommodating cavity and is electrically connected with the first metal contact 114; at least one second metal contact is provided around the cooking area 12, and the first metal contact 114 on the bottom surface of the air duct unit 11 is in contact with the second metal contact.

That is, the blowing part 113 is placed in the accommodating chamber having an opening, and wind energy generated by the blowing part 113 flows out of the opening and drives steam generated in the cooking appliance to flow. The air duct device 11 is in contact with the second metal contact of the cooking area 12 through the first metal contact 114 on the bottom surface, and supplies power to the blowing part 113 through the contact of the metal contacts. Because when steam is produced in the cooking utensil, humidity is great, produces the comdenstion water easily, when adopting this kind of mounting means, because the contact position of first metal contact 114 and second metal contact is on air duct device 11's bottom surface, consequently, even produce the comdenstion water and also can not produce the influence to the contact of metal contact, that is to say, the utility model discloses air duct device 11 of embodiment 1 has waterproof function. Meanwhile, the air duct device 11 has a detachable function because the air duct device 11 and the cooking area 12 adopt a connection mode of metal contacts.

As a modified embodiment, a groove matched with the air duct device 11 is arranged on the cooking device, and the second metal contact is positioned in the groove. That is, the air duct device 11 may be installed in the groove, whereby the installation stability of the air duct device 11 may be increased. Further, the cooperation of the air duct means 11 with the recess refers to the cooperation of shape and/or height. When the air duct 11 is matched with the height of the groove, the air duct 11 may be installed in the groove and the air duct 11 does not expose the groove, whereby the appearance of the cooking apparatus may not be affected.

As a modified embodiment, the cooking apparatus further comprises an air duct cover 112, and the air duct cover 112 is disposed on the top of the air duct device 11 and is matched with the opening of the air duct device 11. Therefore, when the blowing part 113 does not work, the opening of the air duct device 11 can be covered by the air duct cover plate 112, the insect prevention function is achieved, and insects are prevented from entering the air duct device 11 when the blowing part 113 is not used.

As a modified embodiment, the cooking device further includes a humidity acquisition device 111, and the humidity acquisition device 111 is disposed on the air duct device 11 and electrically connected to the first metal contact 114. For example, the humidity collecting device 111 may be a humidity sensor, and as shown in fig. 1, may be disposed at the top end of the air duct device 11. The humidity acquisition device 111 is connected with a controller on the cooking equipment through the first metal contact 114 and the second metal contact, and when the humidity value detected by the humidity acquisition device 111 is greater than a preset value, the controller air blowing part 113 blows air. Of course, the blowing part 113 may be manually opened to blow when more steam is generated in the cooking appliance or steam flows to the surroundings.

The induction cooker is often used for cooking hot pot, and besides steam in the pot influences user experience when eating the hot pot, another bad experience is that food in the pot is taken out and is required to be cooled to eat, and some food is required to be cooled for a long time and cannot meet the increasing user requirements, and the existing induction cooker does not have the function of cooling food.

As a modified embodiment, an infrared device 115 is further included on the cooking apparatus, and the infrared device 115 is disposed on the air duct device 11 and electrically connected to the first metal contact 114. Illustratively, the infrared device 115 includes an infrared emitting and receiving device, which may be disposed on the top end of the air duct device 11 as shown in fig. 1, and the infrared device 115 is connected to the controller on the cooking apparatus through the first metal contact 114 and the second metal contact. When there is an object (food) above the air duct device 11, the electric signal changes, and the controller controls the blowing part 113 to start, so as to achieve the purpose of cooling the food. Further, when the blowing part 113 has a rotation speed adjusting function, the rotation speed of the blowing part 113 may also be adjusted to a large rotation speed value, so that rapid cooling of food may be achieved. Solves the problem that the food can not be cooled rapidly.

Meanwhile, because the embodiment of the present invention adopts the air duct structure, the contact position of the first metal contact 114 and the second metal contact is on the bottom surface of the air duct device 11, so when cooling food, the juice dripping on the food can be in the containing cavity of the air duct structure, and the contact of the metal contact cannot be affected. Meanwhile, the air duct structure is detachable, so that juice dripped on the air duct structure can be conveniently cleaned.

Under another use scenario, when a user cooks by using cooking equipment, phenomena such as too hot and sweating can appear under the influence of temperature and steam, and the existing induction cooker does not have functions such as blowing and cannot bring comfortable experience for the user.

As a modified embodiment, the cooking device further comprises a thermal imaging device 13, and the thermal imaging device 13 is arranged at one end of the cooking device provided with the operation control component. The thermal imaging device 13 is connected with the controller, when the temperature of the body surface of the user is detected to be too high, the blowing part 113 turns to the user and is started, the purpose of blowing air for the user to cool is achieved, and the controller can adjust the air speed of the blowing part 113 according to the collected temperature value. The problem that a user is prone to sweat when the environment is too hot is solved.

Example 2

Embodiment 2 of the utility model provides a cooking device's control method, the part 113 of blowing that is equipped with around cooking device cooking area 12, wherein the last region that is used for placing cooking utensil of cooking device is cooking area 12. As shown in fig. 2, a method for controlling a cooking apparatus according to embodiment 2 of the present invention includes the following steps:

s201: and acquiring a blowing instruction.

The embodiment of the utility model provides a 2, the instruction of blowing can be the instruction of blowing of user's input, also can be for obtaining the instruction of blowing according to the signal that signal acquisition part gathered.

As a specific embodiment, the signal acquisition component includes a humidity acquisition device 111, an infrared device 115, and a thermal imaging device 13. For example, when the humidity collected by the humidity collecting device 111 is greater than the preset humidity, it is determined that a steam guide blowing instruction is obtained, and at this time, the blowing part 113 blows air so that the flow direction of the steam generated in the cooking appliance is substantially consistent with the blowing direction of the blowing part 113, and the steam cannot drift around; when the infrared device 115 detects that an object is located above the air duct opening (the opening of the air duct device 11), it is determined that a food cooling and blowing instruction is obtained, and at the moment, the blowing part 113 blows air to cool the object; when the body surface temperature of the user collected by the thermal imaging device 13 is higher than the preset temperature, it is determined that the user cooling and blowing instruction is obtained, and the blowing part 113 blows air to cool the user.

That is, the blowing of the cooking apparatus includes the following three modes:

1. steam guiding mode: the humidity detection device is connected with the controller, when more steam is generated in the pot or the steam flows to the periphery, the humidity can be obviously increased, the humidity detection device converts the signal into telecommunication and transmits the telecommunication to the controller for processing, and the blowing part 113 is started to blow the steam upwards, so that the purpose of controlling the steam is realized.

2. Food cooling mode: the infrared device 115 is connected with the controller and collects an electric signal, when an object (food) is arranged above the air channel, the electric signal changes, the controller controls the blowing part 113 to start at the moment, and the rotating speed is adjusted to a large rotating speed value, so that the purpose of quickly cooling the food is achieved.

3. A user cooling mode: thermal imaging device 13 links to each other with the controller, when detecting user's body surface high temperature, the part 113 that bloies turns to the user to open, reach and blow the cooling purpose for the user, and the controller is according to the temperature value of gathering, can adjust the wind speed of the part 113 that bloies.

S202: an operating parameter of the blowing part 113 corresponding to the blowing command is determined.

The operation parameters of the blowing part 113 include the turning direction of the blowing part 113 (for a fan, it can be understood as the blowing angle of the fan) or/and the blowing speed of the blowing part 113 (for a fan, it can be understood as the rotation speed of the fan).

As a specific embodiment, when the blowing command is a steam guide blowing command, the blowing part 113 may blow upward at this time. When the blowing command is a food cooling blowing command, the blowing part 113 blows upward at this time. When the blowing instruction is a cooling blowing instruction for the user, the blowing direction of the blowing part 113 may be turned to the direction of the user. Meanwhile, the blowing speed of the blowing part 113 corresponding to the blowing instruction can also be obtained, for example, a matching blowing speed is generated according to the humidity value acquired by the humidity acquisition device 111 and the body surface temperature value of the user acquired by the thermal imaging device 13. For example, when the body surface temperature value of the user acquired by the thermal imaging device 13 is higher, the blowing speed of the blowing part 113 may be adjusted to a higher speed.

S203: and controlling the blowing part 113 to work according to the working parameters.

The utility model provides a control method of cooking equipment, through obtaining the blowing instruction, confirm with the blowing instruction corresponding working parameter of part; according to working parameter control the part of blowing carries out work, can drive the air flow around the part of blowing through the part of blowing, and then drive the steam that produces among the cooking utensil and flow, make the flow direction of steam and the direction of blowing of the part of blowing unanimous basically, and can not wander around, blow on user's face and hair, influence user's experience.

Meanwhile, when a plurality of signal collecting parts are simultaneously provided in the cooking apparatus, a plurality of blowing instructions may be simultaneously generated. The device comprises the following steps after obtaining a blowing instruction according to the signals collected by the signal collecting component: determining the priority of the blowing instruction; and taking the blowing instruction with the highest priority as the acquired blowing instruction.

For example, as shown in fig. 3, when signals b, c, and a acquired by the humidity acquisition device 111, the infrared device 115, and the thermal imaging device 13 are acquired simultaneously, a steam-guiding blowing instruction, a food cooling blowing instruction, and a user cooling blowing instruction may be generated simultaneously, at this time, it may be determined which blowing instruction has a higher priority, and if the food cooling blowing instruction has a highest priority, the food cooling blowing instruction may be used as the acquired blowing instruction, determine an operating parameter of the blowing component 113 corresponding to the food cooling blowing instruction, and control and adjust the angle and the rotation speed of the fan according to the operating parameter.

As a specific implementation mode, the fan turns to the user to realize a user cooling mode A, the fan faces upwards to realize a steam guide mode B and a food cooling function C, wherein the wind speed of the food cooling mode C is higher than that of the steam guide mode B, and the priority of the three functions can be set through a program.

Example 3

Corresponding with embodiment 2 of the present invention, embodiment 3 of the present invention provides a control device for a cooking apparatus, which is provided with a blowing part 113 around a cooking area 12 of the cooking apparatus, wherein the cooking area 12 is an area for placing cooking utensils on the cooking apparatus. As shown in fig. 4, the control device of a cooking apparatus provided in embodiment 4 of the present invention includes an obtaining module 40, a matching module 42, and a control module 44.

And the specific acquiring module 40 is used for acquiring the blowing instruction.

A matching module 42, configured to determine an operating parameter of the blowing component 113 corresponding to the blowing instruction.

And the control module 44 is used for controlling the blowing part 113 to work according to the working parameters.

The embodiment 3 of the utility model provides a cooking device's controlling means can realize the utility model discloses embodiment 2's cooking device's control method can reach the same effect, no longer gives unnecessary details here.

Example 4

An embodiment of the present invention further provides a cooking apparatus, which may include a processor and a memory, wherein the processor and the memory may be connected by a bus or other means.

The processor may be a Central Processing Unit (CPU). The Processor may also be other general purpose processors, Digital Signal Processors (DSPs), Application Specific Integrated Circuits (ASICs), Field Programmable Gate Arrays (FPGAs) or other Programmable logic devices, discrete Gate or transistor logic devices, discrete hardware components, or a combination thereof.

The memory, as a non-transitory computer readable storage medium, may be used to store non-transitory software programs, non-transitory computer executable programs, and modules, such as program instructions/modules (e.g., the obtaining module 40, the matching module 42, and the control module 44 shown in fig. 4) corresponding to the cooking apparatus control method in the embodiments of the present invention. The processor executes various functional applications and data processing of the processor by running non-transitory software programs, instructions and modules stored in the memory, namely, the cooking apparatus control method in the above method embodiment is realized.

The memory may include a storage program area and a storage data area, wherein the storage program area may store an operating system, an application program required for at least one function; the storage data area may store data created by the processor, and the like. Further, the memory may include high speed random access memory, and may also include non-transitory memory, such as at least one disk storage device, flash memory device, or other non-transitory solid state storage device. In some embodiments, the memory optionally includes memory located remotely from the processor, and such remote memory may be coupled to the processor via a network. Examples of such networks include, but are not limited to, the internet, intranets, local area networks, mobile communication networks, and combinations thereof.

The one or more modules are stored in the memory and, when executed by the processor, perform a cooking appliance control method as in the embodiment of fig. 2-3.

The specific details of the cooking apparatus can be understood by referring to the corresponding descriptions and effects of the embodiment shown in fig. 1 to 3, which are not described herein again.

It will be understood by those skilled in the art that all or part of the processes of the methods of the embodiments described above can be implemented by a computer program, which can be stored in a computer-readable storage medium, and when executed, can include the processes of the embodiments of the methods described above. The storage medium may be a magnetic Disk, an optical Disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a Flash Memory (Flash Memory), a Hard Disk (Hard Disk Drive, abbreviated as HDD) or a Solid State Drive (SSD), etc.; the storage medium may also comprise a combination of memories of the kind described above.

Although the embodiments of the present invention have been described with reference to the accompanying drawings, those skilled in the art may make various modifications and variations without departing from the spirit and scope of the invention, and such modifications and variations fall within the scope defined by the appended claims.

Claims (10)

1. A cooking apparatus, characterized in that:

a blowing part (113) is arranged around a cooking area (12), and the cooking area (12) is an area for placing a cooking utensil on the cooking equipment;

still include wind channel device (11):

the air duct device (11) is an accommodating cavity with an opening, and a first metal contact (114) is arranged on the bottom surface of the accommodating cavity; the blowing part (113) is arranged in the accommodating cavity and is electrically connected with the first metal contact (114);

at least one second metal contact is arranged around the cooking area (12), and the first metal contact (114) on the bottom surface of the air duct device (11) is in contact with the second metal contact.

2. The cooking apparatus of claim 1, wherein:

the blowing part (113) operates under the control of the cooking apparatus.

3. Cooking device according to claim 1, wherein a recess is provided on the cooking device for cooperation with the air duct means (11), the second metal contact being located in the recess.

4. The cooking apparatus according to claim 1, further comprising a humidity collection device (111), wherein the humidity collection device (111) is disposed on the air duct device (11) and electrically connected to the first metal contact (114).

5. The cooking apparatus according to claim 1, further comprising an infrared device (115), wherein the infrared device (115) is provided on the air duct device (11) and is electrically connected to the first metal contact (114).

6. The cooking apparatus according to claim 1, further comprising an air duct cover (112), wherein the air duct cover (112) is disposed on top of the air duct device (11) and is fitted with an opening of the air duct device (11).

7. The cooking apparatus according to claim 1, further comprising a thermal imaging device (13), the thermal imaging device (13) being disposed at an end of the cooking apparatus where the operation control member is disposed.

8. Cooking apparatus according to claim 1, characterized in that the blowing means (113) has a turning and/or rotational speed regulating function.

9. The cooking apparatus according to claim 1, wherein the blowing part (113) is a fan.

10. The cooking apparatus of claim 1, wherein the cooking apparatus is an induction cooker.

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