CN216293752U - Evaporate roast inner bag structure and evaporate roast all-in-one - Google Patents

Abstract

The utility model relates to a steaming and baking liner structure and a steaming and baking integrated machine, which comprises a liner, wherein the liner is provided with a top heating pipe, a bottom heating pipe and a heating plate, the rear side of the liner is provided with a hot air baffle with an air inlet and an air outlet, the hot air baffle and a back plate of the liner enclose a hot air chamber, the back plate of the liner is provided with an air heater, an impeller of the air heater is positioned in the hot air chamber, and the periphery of the impeller is provided with a back heating pipe; the hot air baffle plate is detachably transversely arranged in the inner container and surrounds a lower cooking space with the lower part of the inner peripheral surface of the inner container, the middle part of the baffle plate is upwards bulged along the front-back direction under the state that the baffle plate is arranged in the inner container, and the air inlet and the air outlet of the hot air baffle plate are at least partially positioned in the lower cooking space. The utility model can improve cooking efficiency, realize quick steaming or quick baking, avoid energy waste, avoid condensed water formed on the lower surface of the clapboard from dripping on food and improve the taste of the food.

Description

Evaporate roast inner bag structure and evaporate roast all-in-one

Technical Field

The utility model relates to the field of cooking devices, in particular to a steaming and baking inner container structure and a steaming and baking integrated machine.

Background

The steaming and baking integrated machine is cooking equipment with steaming and baking functions, and due to the limitation of kitchen space, the cooking equipment integrated with multiple functions is more and more favored by users. For example, chinese patent application No. CN201911347957.2 (publication No. CN110960074A) discloses an integrated steaming and baking machine.

The existing steaming and baking all-in-one machine generally comprises an inner container, a top heating pipe is installed on the inner top surface of the inner container, a heating plate is installed on the bottom wall of the inner container, meanwhile, a hot air baffle with an air inlet and an air outlet is arranged on the back side of the inner container, a hot air chamber is enclosed by the hot air baffle and the back plate of the inner container, a hot fan blade is installed in the hot air chamber, a heating pipe is arranged on the outer periphery of the hot fan blade, in addition, an air outlet is formed in the top of the inner container, meanwhile, an exhaust passage which is in fluid communication with the air outlet is arranged above the inner container, and the exhaust passage is provided with an exhaust fan. Gas generated in the cooking process is discharged into the exhaust channel through the exhaust port on the inner container and then is discharged outside through the air outlet of the exhaust channel.

Furthermore, the volume of the inner container of the existing steaming and baking integrated machine is fixed, and the volume of the inner container cannot be changed according to the quantity and the volume of food materials. When adopting current roast all-in-one of steaming and cooking like this, even the food quantity of culinary art is less or the volume is less, heating device in the inner bag still will spend longer time to heat whole inner bag space, not only makes culinary art inefficiency like this, can cause the efficiency extravagant moreover, increases the cost of culinary art.

Disclosure of Invention

The first technical problem to be solved by the utility model is to provide a steaming and baking inner container structure with an adjustable cooking volume of an inner container aiming at the prior art.

The second technical problem to be solved by the present invention is to provide a steaming and baking all-in-one machine with the steaming and baking liner structure, aiming at the prior art.

The technical scheme adopted by the utility model for solving the first technical problem is as follows: a steaming and baking liner structure comprises a liner, wherein a top heating pipe is installed on the inner top surface of the liner, a heating plate is installed on the bottom wall of the liner, a bottom heating pipe is installed on the bottom surface of the liner, a hot air baffle with an air inlet and an air outlet is arranged on the rear side of the liner, the hot air baffle and a back plate of the liner are enclosed to form a hot air chamber, an air heater is installed on the back plate of the liner, an impeller of the air heater is located in the hot air chamber, and a back heating pipe is arranged on the outer periphery of the impeller.

Further, the longitudinal section of the partition board is arc-shaped. Therefore, the condensed water formed on the lower surface of the partition plate can better flow to the left end and the right end of the lower surface of the partition plate along the lower surface of the partition plate and flow downwards along the left inner side surface and the right inner side surface of the liner.

Furthermore, under the installation state of the partition board, the highest position of the partition board is opposite to the center of the air inlet of the hot air baffle in the front-back direction. Therefore, the air in the lower cooking space can be stably sucked into the hot air chamber through the air inlet, and the uniformity of the temperature field in the inner container is further improved.

Further, the upper end of the liner back plate is provided with an exhaust port, the lower end of the back plate is provided with a water inlet, the front surface of the hot air baffle plate is convexly provided with a platform, the rear side edge of the partition plate is abutted to the front surface of the platform in the installation state of the partition plate, the exhaust port is located on the upper side of the partition plate, and the water inlet is located in the lower cooking space. Set up the upper end at the backplate with the gas vent, can prolong the dwell time of steam in the inner bag like this, thereby enable steam and food fully to contact, promote to steam efficiency, and the lower extreme of backplate is seted up to the water inlet and then the hydroenergy that gets into in the inner bag is heated by the heating plate fast and is produced steam, and the front of hot-blast baffle is provided with the platform, like this when cooking space under the formation, form the ventilation gap between the rear edge of baffle and the front of hot-blast baffle, the outer gaseous accessible of the culinary art in-process needs is arranged outside by the gas vent.

Further, the platform uses the air intake as the bilateral symmetry setting of center, and the platform of this air intake each side includes first platform, second platform and the third platform that upper and lower interval set up respectively, and, be located and seted up first air outlet on the left first platform of above-mentioned air intake, be located and seted up the second air outlet on the first platform on this air intake right side and seted up the third air outlet on the third platform, and the fourth air outlet has been seted up to the below of above-mentioned air intake, under the baffle installation state, the rear side edge of above-mentioned baffle offsets with the front of the second platform of air intake both sides respectively, and above-mentioned third air outlet and fourth air outlet all are located under the culinary art space. Thereby enable the ventilation clearance equipartition under in the culinary art space, guarantee culinary art space exhaust stationarity down to, through third air outlet and fourth air outlet enable the hot-blast room in the hot-blast air can flow back to culinary art space under to improve culinary art efficiency smoothly.

Furthermore, the air outlet and the water inlet of the inner container are arranged in a vertically staggered mode. The heating temperature of the heating plate is higher, steam is generated immediately when water in the water tank is input into the inner container through the water inlet, the air outlet and the water inlet of the inner container are staggered up and down to prolong the moving path of the steam, and therefore the retention time of the steam in the inner container is prolonged to the maximum extent.

Furthermore, protruding ribs extending in the front-back direction are respectively arranged on the left inner side surface and the right inner side surface of the inner container in a protruding mode, and the left end and the right end of the partition board are respectively placed on the corresponding protruding ribs in the state that the partition board is installed in the inner container. Thereby facilitating the disassembly and assembly of the clapboard and the inner container.

Furthermore, the left end and the right end of the clapboard are respectively provided with a placing edge which extends horizontally and is matched with the corresponding convex rib. Thereby can form more firm detachable connection between baffle and the inner bag.

The technical solution adopted to further solve the second technical problem is as follows: a steaming and baking integrated machine is characterized by having the steaming and baking liner structure.

Compared with the prior art, the utility model has the advantages that: utilize the baffle can separate the inside culinary art space of inner bag from top to bottom and form culinary art space down, when the food of culinary art is less like this, can place food under in the culinary art space to the selection only opens partial heater block and heats culinary art space down, improves culinary art efficiency, realizes steaming fast or roast fast, avoids the energy extravagant. And, the middle part of baffle is upheaved upwards along the fore-and-aft direction, the condensation hydroenergy that cooks the in-process baffle lower surface like this and can be guided both ends and along the inner bag about the medial surface landing, avoid the condensation water droplet to influence the taste of food on the food, in addition, the air intake and the air outlet of hot-blast baffle are at least partially located above-mentioned culinary art space down, can promote the homogeneity of inner bag temperature field like this through the rotation of air heater, the realization is to the even heating of food, promote the culinary art effect.

Drawings

FIG. 1 is a schematic structural diagram of a steaming and baking integrated machine according to an embodiment of the present invention;

FIG. 2 is a schematic view of a partial structure of the steaming and baking integrated machine according to the embodiment of the present invention (the partition and the steaming and baking frame are omitted);

FIG. 3 is another partial schematic structural diagram of the steaming and baking integrated machine according to the embodiment of the present invention (omitting the partition plate, the steaming and baking frame, and the hot air baffle);

FIG. 4 is a schematic view of the structure of FIG. 3 in another direction;

FIG. 5 is a schematic structural diagram of a partition board according to an embodiment of the present invention.

Detailed Description

The utility model is described in further detail below with reference to the accompanying examples.

As shown in fig. 1 to 5, an all-in-one steaming and baking machine comprises a steaming and baking inner container structure, the steaming and baking inner container structure comprises an inner container 1, a top heating pipe 41 is installed on the inner top surface of the inner container 1, a heating plate 5 is installed on the bottom wall of the inner container 1, a bottom heating pipe (not shown) is installed on the bottom surface of the inner container 1, a hot air baffle 3 with an air inlet 31 and an air outlet 32 is arranged at the rear side of the inner container 1, a hot air chamber is enclosed by the hot air baffle 3 and the back plate of the inner container 1, a hot air blower 6 is installed on the back plate of the inner container 1, an impeller 61 of the hot air blower 6 is located in the hot air chamber, and a heating pipe back 42 is installed around the impeller 61.

Further, the cooking device comprises a partition board 2, the partition board 2 is detachably and transversely arranged in the inner container 1 and surrounds a lower cooking space 10 with the lower part of the inner circumferential surface of the inner container 1, in a state that the partition board 2 is installed in the inner container 1, the middle part of the partition board 2 is upwards bulged along the front-back direction, and the air inlet 31 and the air outlet 32 of the hot air baffle plate 3 are at least partially positioned in the lower cooking space 10.

The present invention forms the lower cooking space 10 by vertically dividing the inner cooking space of the inner container 1 by the partition 2, so that when the cooked food is less, the food can be placed in the lower cooking space 10, and only part of the heating parts are selected to be turned on to heat the lower cooking space 10, thereby improving the cooking efficiency and avoiding the energy waste. And, the middle part of baffle 2 is upheaved upwards along the fore-and-aft direction, the condensation water that forms at 2 lower surfaces of baffle in the culinary art process like this can be guided baffle 2 about both ends and along inner bag 1 the medial surface landing of controlling, avoid the condensation water to drip to food and influence the taste of food, in addition, air intake 31 and the air outlet 32 of hot-blast baffle 3 are at least partially located in above-mentioned culinary art space 10 down, the homogeneity of 1 temperature field of inner bag can be promoted through the rotation of air heater 6 like this, the realization is to the even heating of food, promote the culinary art effect.

Preferably, the partition plate 2 has an arc-shaped longitudinal section, so that the condensed water formed on the lower surface of the partition plate 2 can better flow to the left and right ends of the lower surface of the partition plate 2 along the lower surface of the partition plate 2 and flow downward along the left and right inner side surfaces of the inner container 1. When the partition board 2 is installed, the highest position of the partition board 2 is opposite to the center of the air inlet 31 of the hot air baffle 3 in the front-back direction, so that the air in the lower cooking space 10 can be smoothly sucked into the hot air chamber through the air inlet 31, and the uniformity of the temperature field in the inner container 1 is further improved.

Further, an air outlet 12 is opened at the upper end of the back plate of the inner container 1 and a water inlet 13 is opened at the lower end of the back plate, and a platform 33 is protruded on the front surface of the hot air baffle 3, the rear side edge of the partition 2 abuts against the front surface of the platform 33 in the installation state of the partition 2, the air outlet 12 is located at the upper side of the partition 2 and the water inlet 13 is located in the lower cooking space 10. Set up the upper end at the backplate with gas vent 12, can prolong the dwell time of steam in inner bag 1 like this, thereby enable steam and food fully contact, promote to steam efficiency, and water inlet 13 sets up the lower extreme at the backplate and makes the hydroenergy that gets into in inner bag 1 be heated by heating plate 5 fast and produce steam, and hot-blast baffle 3's front is provided with platform 33, when cooking space 10 under the formation like this, form the ventilation gap between baffle 2's rear side edge and hot-blast baffle 3's the front, the outer gas accessible that needs to be arranged outward among the culinary art process is arranged outward by gas vent 12.

Preferably, the air outlet 12 and the water inlet 13 of the inner container 1 are arranged in a vertically staggered manner. The heating temperature of the heating plate 5 is high, steam is generated at the moment that water in the water tank is input into the inner container 1 through the water inlet 13, the air outlet 12 and the water inlet 13 of the inner container 1 are vertically staggered to prolong the moving path of the steam, and therefore the retention time of the steam in the inner container 1 is prolonged to the maximum extent.

Specifically, the platforms 33 are symmetrically disposed about the intake opening 31, and the platforms 33 on each side of the intake opening 31 respectively include a first platform 331, a second platform 332, and a third platform 333 disposed at an interval from top to bottom, and the first platform 331 on the left side of the intake opening 31 is provided with a first air outlet 321, the first platform 331 on the right side of the intake opening 31 is provided with a second air outlet 322, the third platform 333 is provided with a third air outlet 323, the lower side of the intake opening 31 is provided with a fourth air outlet 324, when the partition board 2 is mounted, the rear side edge of the partition board 2 respectively abuts against the front surfaces of the second platforms 332 on both sides of the intake opening 31, and the third air outlet 323 and the fourth air outlet 324 are both disposed in the lower cooking space 10. Therefore, the ventilation gaps are uniformly distributed in the lower cooking space 10, the exhaust stability of the lower cooking space 10 is ensured, and the hot air in the hot air chamber can smoothly flow back to the lower cooking space 10 through the third air outlet 323 and the fourth air outlet 324, so that the cooking efficiency is improved.

In order to facilitate the disassembly and assembly of the partition board 2 and the inner container 1, the left inner side surface and the right inner side surface of the inner container 1 are respectively provided with a convex rib 11 which extends along the front-back direction in a protruding way, and the left end and the right end of the partition board 2 are respectively placed on the corresponding convex ribs 11 under the state that the partition board 2 is installed in the inner container 1. Preferably, the left and right ends of the partition board 2 are respectively provided with a rest edge 21 which extends horizontally and is matched with the corresponding convex rib 11. Thereby can make and form more firm detachable connection between baffle 2 and the inner bag 1.

The working process of the utility model is as follows:

normal grill function (no spacer 2 used): the top heating pipe 41, the back heating pipe 42 and the bottom heating pipe are opened, and the hot air circulates in the hot air chamber and the inner container 1 by the rotation of the hot air blower 6.

Normal steam function (without spacer 2): the heating plate 5 is opened, water in the water tank 7 is input into the inner container 1 through the water inlet 13, the heating plate 5 heats the water entering the inner container 1 to generate steam, and the generated steam is used for steaming food.

Fast bake function (using spacer 2): utilize baffle 2 to form down culinary art space 10, open back heating pipe 42 and bottom heating pipe, the rotation through air heater 6 makes hot-air circulation flow between hot-blast room and inner bag 1, because the culinary art space is dwindled like this, has improved thermal utilization ratio, has promoted the culinary art efficiency to food, realizes roast fast.

Fast steam function (using baffle 2): utilize baffle 2 to form down culinary art space 10, open heating plate 5, the water that gets into in inner bag 1 is heated and steam is produced by heating plate 5, and steam is full of whole lower culinary art space 10 fast, and the bottom heating pipe is opened to the culinary art in-process intermittent type, supplements the heat through the bottom heating pipe, further accelerates the speed that steam produced, shortens the culinary art time. In the second half of cooking (about 1/3 remaining cooking time), the back heating pipe 42 and the hot air blower 6 are turned on to further supplement heat to the lower cooking space 10 through the hot air chamber, and the hot air blower 6 is used to stir steam to heat the heat exchange speed between the steam and the food, thereby further accelerating the cooking process.

Claims (9)

1. A steaming and baking inner container structure comprises an inner container (1), wherein a top heating pipe (41) is arranged on the inner top surface of the inner container (1), a heating plate (5) is arranged on the bottom wall of the inner container (1), a bottom heating pipe is arranged on the bottom surface of the inner container (1), a hot air baffle (3) with an air inlet (31) and an air outlet (32) is arranged at the rear side of the inner container (1), the hot air baffle (3) and a back plate of the inner container (1) form a hot air chamber, a hot air fan (6) is arranged on the back plate of the inner container (1), an impeller (61) of the hot air fan (6) is positioned in the hot air chamber, a back heating pipe (42) is arranged on the outer periphery of the impeller (61), the steaming and baking inner container structure is characterized by further comprising a partition plate (2), the partition plate (2) is detachably and transversely separates in the inner container (1) and forms a cooking lower space (10) with the lower portion of the inner peripheral surface of the inner container (1), and the middle part of the clapboard (2) is upwards raised along the front and back direction under the state that the clapboard (2) is arranged in the inner container (1), and the air inlet (31) and the air outlet (32) of the hot air baffle plate (3) are at least partially positioned in the lower cooking space (10).

2. The steaming and baking inner container structure according to claim 1, wherein the longitudinal section of the partition plate (2) is arc-shaped.

3. The steaming and baking inner container structure as claimed in claim 2, wherein the highest position of the partition plate (2) is opposite to the center of the air inlet (31) of the hot air baffle (3) in the front-back direction when the partition plate (2) is installed.

4. The steaming and baking liner structure as claimed in claim 3, wherein the upper end of the back plate of the liner (1) is provided with an air outlet (12) and the lower end of the back plate is provided with a water inlet (13), and the front surface of the hot air baffle plate (3) is convexly provided with a platform (33), when the partition plate (2) is installed, the rear side edge of the partition plate (2) is abutted against the front surface of the platform (33), the air outlet (12) is positioned at the upper side of the partition plate (2) and the water inlet (13) is positioned in the lower cooking space (10).

5. The steaming and baking liner structure as claimed in claim 4, wherein the platforms (33) are arranged symmetrically with the air inlet (31) as a center, and the platforms (33) at each side of the air inlet (31) respectively comprise a first platform (331), a second platform (332) and a third platform (333) which are arranged at intervals up and down, and further, the first platform (331) at the left side of the air inlet (31) is provided with a first air outlet (321), the first platform (331) at the right side of the air inlet (31) is provided with a second air outlet (322) and the third platform (333) is provided with a third air outlet (323), the lower part of the air inlet (31) is provided with a fourth air outlet (324), and in the installation state of the partition plate (2), the rear side edge of the partition plate (2) respectively abuts against the front surfaces of the second platforms (332) at both sides of the air inlet (31), and the third air outlet (323) and the fourth air outlet (324) are both positioned in the lower cooking space (10).

6. The steaming and baking liner structure as claimed in claim 4, wherein the air outlet (12) and the water inlet (13) of the liner (1) are arranged in a vertically staggered manner.

7. The structure of the inner container for steaming and baking according to any one of claims 1 to 6, wherein the inner container (1) has ribs (11) protruding from the inner side surfaces thereof, and the partition plate (2) is mounted in the inner container (1) such that the left and right ends of the partition plate (2) rest on the corresponding ribs (11).

8. The steaming and baking liner structure as claimed in claim 7, wherein the left and right ends of the partition plate (2) are respectively provided with a laying edge (21) which extends horizontally and matches with the corresponding convex rib (11).

9. A steaming and baking all-in-one machine is characterized by comprising the steaming and baking liner structure as claimed in any one of claims 1-8.

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