CN218128170U

CN218128170U - Cooking apparatus

Info

Publication number: CN218128170U
Application number: CN202222415247.2U
Authority: CN
Inventors: 周旺; 薛钊强; 刘化勇; 杨云; 肖圣鹏
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2022-09-09
Filing date: 2022-09-09
Publication date: 2022-12-27
Anticipated expiration: 2032-09-09

Abstract

The application discloses cooking equipment, including culinary art main part, fried basket and interior pot. The cooking main body comprises an outer pot, a heating assembly and a temperature detector, the heating assembly is arranged in the outer pot, a first overflowing hole is formed in the middle of the heating assembly, and the temperature detector is fixed on the heating assembly and arranged on the periphery of the first overflowing hole; the frying basket can be placed into the outer pot, the cooking main body can carry out air convection cooking based on the frying basket, the frying basket comprises a frying basket main body, a second overflowing hole is formed in the bottom wall of the frying basket main body, when the frying basket is placed into the outer pot, the first overflowing hole and the second overflowing hole form a first flow channel communicated with the bottom of the frying basket main body, a preset interval is kept between the outer peripheral wall of the frying basket main body and the inner peripheral wall of the outer pot, and a second flow channel communicated with the top of the frying basket main body is formed; interior pot can be put into outer pot and contact with heating element, and the culinary art main part can carry out heat conduction culinary art based on interior pot. The scheme of this application is favorable to improving the culinary art efficiency of air convection culinary art.

Description

Cooking apparatus

Technical Field

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

Background

A cooking apparatus generally includes a cooking body and a cover. In cooking apparatuses having only a heat conduction cooking function (e.g., atmospheric pressure cooking or pressure cooking), the temperature detector is often disposed centrally in the bottom of the cooking body. However, a multifunctional cooking apparatus having both a heat conduction cooking function and an air convection cooking (e.g., air frying) function requires a cooking apparatus based on a single heat conduction cooking function to further add other components for the air convection cooking function. In the related art, in order to make the lid lighter, often select other subassemblies to be used for the air convection cooking function to set up on the culinary art main part, under this condition, how to set up the thermoscope to simplify the structure under the prerequisite of guaranteeing the culinary art efficiency of air convection cooking, be a technical problem that awaits solution urgently.

SUMMERY OF THE UTILITY MODEL

In order to solve the technical problem, the present application provides a cooking apparatus including a cooking main body, a fry basket, and an inner pot. The cooking main body comprises an outer pot, a heating assembly and a temperature detector, the heating assembly is arranged in the outer pot, a first overflowing hole is formed in the middle area of the heating assembly, and the temperature detector is fixed on the heating assembly and arranged on the periphery of the first overflowing hole;

the frying basket can be placed into the outer pot and positioned above the heating assembly, the cooking main body can perform air convection cooking based on the frying basket, the frying basket comprises a frying basket main body, the frying basket main body is of a cylindrical structure with an open top, the bottom wall of the frying basket main body faces the heating assembly and is provided with a second overflowing hole, when the frying basket is placed into the outer pot, the first overflowing hole and the second overflowing hole form a first flow channel communicated with the bottom of the frying basket main body, and meanwhile, a preset interval is kept between the outer peripheral wall of the frying basket main body and the inner peripheral wall of the outer pot to form a second flow channel communicated with the top of the frying basket main body; interior pot can be put into the outer pot and contact with heating element, and the culinary art main part can carry out heat-conduction culinary art based on interior pot, and wherein when the outer pot was put into to interior pot, thermoscope and interior pot contact to carry out temperature-detecting to interior pot.

Furthermore, the heating assembly comprises a tray body, a first heating pipe and a second heating pipe, the first overflowing hole is arranged on the tray body in the middle, the first heating pipe is arranged on the periphery of the first overflowing hole in a surrounding mode and used for heating during heat conduction cooking, the second heating pipe is arranged on the periphery of the first heating pipe in a surrounding mode and used for heating during air flowing cooking, and the temperature measurer is arranged between the first overflowing hole and the first heating pipe.

Further, heating element includes the disk body, and the disk body is the bellied curved surface shape of direction at inside pot place, and first overflowing hole sets up on the disk body between two parties, and the disk body further is provided with and is located the peripheral through-hole of first overflowing hole, and the thermoscope is fixed to be set up in the disk body and deviates from one side of interior pot, and includes the temperature measurement pole, and the temperature measurement pole stretches out through the through-hole to contact with the diapire of interior pot.

Further, the diapire of interior pot is the curved surface shape of the inside sunken of interior pot to closely laminate with the disk body, the outer terminal surface that is used for contacting the diapire of interior pot of temperature measurement pole is bulb form setting, perhaps the axis direction of temperature measurement pole is the slope setting in the axis direction of interior pot relatively, and the outer terminal surface that is used for contacting the diapire of interior pot of temperature measurement pole coincides with the tangent plane of the contact point department that diapire of interior pot and temperature measurement pole formed.

Further, the cooking main body further comprises a heat insulation member disposed between the temperature detector and the plate body.

Furthermore, the temperature detector further comprises a main body part, the temperature measuring rod protrudes out of one end of the main body part, the heat insulation part is sleeved on the periphery of the temperature measuring rod and comprises a first annular body and a second annular body which are connected with each other along the axial direction of the temperature measuring rod, the first annular body is embedded in the through hole, and the second annular body is located outside the through hole and is pressed and held on one side, away from the inner pot, of the plate body by the main body part.

Further, the culinary art main part further includes the wind regime subassembly, the wind regime subassembly includes the blade, the blade sets up in the inside of outer pot to be located heating element and deviate from one side of frying the basket, the blade is through rotating the air that will fry the basket main part in from the bottom of frying the basket main part through first runner output, and heat the back at heating element and input to frying the basket main part in from the top of frying the basket main part through the second runner, in the axis direction of frying the basket main part, the second heating tube overlaps with the blade at least partially, and encircles the blade setting.

Further, the temperature detector is configured not to contact the fry basket when the fry basket is placed in the outer pot, the temperature detector generates a trigger signal after contacting the inner pot, the cooking appliance further comprises a control circuit that sets the heat conduction cooking function of the cooking appliance to an enabled state and sets the air convection cooking function of the cooking appliance to a disabled state in response to the trigger signal.

Furthermore, the temperature detector comprises a main body part, a temperature measuring rod and a switch assembly, wherein the temperature measuring rod protrudes out of one end of the main body part and can move relative to the main body part after contacting with the inner pot, and then the switch assembly is triggered to generate a trigger signal.

Further, fry the basket and further include annular supporting part, annular supporting part sets up in the diapire of frying the basket main part towards one side of heating element, after frying the basket and putting into the outer pot, annular supporting part supports on heating element, and the regional clearance groove of keeping away that forms that annular supporting part encloses, and the temperature measurement pole is located and keeps away the dead slot, and then does not form the contact with frying the basket.

Furthermore, a groove is formed in the bottom wall of the frying basket main body, after the frying basket is placed into the outer pot, the bottom wall of the frying basket main body is supported on the heating assembly, and the temperature measuring rod is located in the groove and does not contact with the frying basket.

Furthermore, the heating component is in a curved surface shape protruding towards the direction of the frying basket, the bottom wall of the frying basket main body is straight, after the frying basket is placed in the outer pot, the bottom wall of the frying basket main body is supported at the middle part of the heating component and is arranged at intervals with the peripheral part of the heating component, and the temperature detector is arranged at the peripheral part of the heating component and further does not contact with the frying basket.

Further, the bottom wall of the frying basket main body comprises a first sub bottom wall, a second sub bottom wall and a cylindrical connecting wall, wherein the first sub bottom wall is located in the middle area of the bottom wall of the frying basket main body, the second sub bottom wall is arranged around the periphery of the first sub bottom wall, the first sub bottom wall is located on one side, facing to or far away from the top of the frying basket main body, of the second sub bottom wall, the cylindrical connecting wall is connected with the first sub bottom wall and the second sub bottom wall, the second overflowing hole is arranged on the cylindrical connecting wall, and the radius of the cylindrical connecting wall is 30-120mm.

On the one hand, first overflowing hole sets up in heating element's middle part region, and the thermoscope sets up in the periphery in first overflowing hole for the wind regime subassembly can correspond first convection current hole and set up in the middle part of culinary art main part, and then the heated air circulation that produces when air convection cooks can form the axial symmetry for the axis of culinary art main part, makes the food in the fried basket be heated more evenly, thereby is favorable to improving cooking efficiency. On the other hand, the temperature detector is fixed on the heating assembly and arranged at the periphery of the first overflowing hole, so that the structure can be simplified, and the internal space of the cooking main body can be fully utilized.

Drawings

In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings needed to be used in the description of the embodiments are briefly introduced below, it is obvious that the drawings in the following description are only some embodiments of the present application, and other drawings can be obtained by those skilled in the art without inventive efforts, wherein:

FIG. 1 is a schematic cross-sectional view of an embodiment of a cooking apparatus of the present application in a convection cooking state;

FIG. 2 is a cross-sectional view of an embodiment of the cooking apparatus of the present application in a heat-conducting cooking state;

FIG. 3 is another structural schematic diagram of the cooking apparatus shown in FIGS. 1 and 2;

fig. 4 is a sectional structure view of a cooking body in the cooking apparatus shown in fig. 1 and 2;

fig. 5 is a perspective view illustrating a heating assembly in the cooking body shown in fig. 4;

fig. 6 is an exploded view of a part of the cooking body shown in fig. 4;

FIG. 7 is a perspective view of the heat shield of the cooking body of FIG. 4;

fig. 8 is a sectional view schematically illustrating another structure of a portion of the cooking body shown in fig. 4;

FIG. 9 is another perspective view of the heat shield shown in FIG. 7;

fig. 10 is an exploded view of another part of the structure of the cooking body shown in fig. 4;

FIG. 11 is a cross-sectional schematic view of a fry basket of the cooking apparatus of FIG. 1;

FIG. 12 is an exploded schematic view of the fry basket of FIG. 11;

fig. 13 is a schematic view of a duct structure of the cooking apparatus shown in fig. 1;

FIG. 14 is a schematic perspective view of the oil pan of the fry basket of FIG. 11;

FIG. 15 is another isometric view of the drip pan of FIG. 14;

FIG. 16 is a cross-sectional structural view of the basket body of the fry basket of FIG. 11;

fig. 17 is a sectional view schematically showing a part of the structure of the cooking apparatus shown in fig. 2;

fig. 18 is another sectional view schematically showing a part of the cooking apparatus shown in fig. 2;

FIG. 19 is a cross-sectional view of another embodiment of a cooking apparatus of the present application in a convection cooking mode;

fig. 20 is a schematic view of a flow passage structure of the cooking apparatus shown in fig. 19;

FIG. 21 is a cross-sectional schematic view of a fry basket of the cooking apparatus of FIG. 19;

FIG. 22 is another structural schematic view of the fry basket of the cooking apparatus of FIG. 19;

FIG. 23 is a cross-sectional view of a cooking apparatus according to another embodiment of the present application in a convection cooking mode;

fig. 24 is a schematic view of a duct structure of the cooking apparatus shown in fig. 23;

FIG. 25 is a schematic structural view of a fry basket of the cooking apparatus shown in FIG. 23;

FIG. 26 is another structural schematic view of a fry basket of the cooking apparatus shown in FIG. 23;

FIG. 27 is a schematic view of still another configuration of the cooking apparatus shown in FIG. 23 in a convection air cooking state;

fig. 28 is a schematic structural view of the cooking apparatus shown in fig. 23 in a heat-conductive cooking state.

Detailed Description

The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. It is to be understood that the specific embodiments described herein are merely illustrative of and not restrictive on the broad application. It should be further noted that, for the convenience of description, only some of the structures related to the present application are shown in the drawings, not all of the structures. All other embodiments obtained by a person of ordinary skill in the art based on the embodiments in the present application without making any creative effort belong to the protection scope of the present application.

< first embodiment >

Referring to fig. 1, 2 and 3 together, fig. 1 is a schematic cross-sectional structure diagram of an embodiment of a cooking apparatus of the present application in an air convection cooking state, fig. 2 is a schematic cross-sectional structure diagram of an embodiment of a cooking apparatus of the present application in a heat conduction cooking state, and fig. 3 is another schematic structural diagram of the cooking apparatus shown in fig. 1 and 2, in which the cooking apparatus 100 of the present embodiment has both an air convection cooking function and a heat conduction cooking function, and is a multifunctional cooking apparatus. Specifically, the cooking apparatus 100 may include a cooking body 110, a basket 120 that can be placed in the cooking body 110, an inner pot 130 that can be placed in the cooking body 110, a first cover 140, a second cover 150, a power supply circuit 160, and a control circuit 170.

Among them, the cooking body 110 can perform not only air convection cooking (i.e., cooking based on the flow of hot air) based on the basket, but also heat conduction cooking (i.e., cooking based on the direct contact heat transfer between the heating assembly and the inner pot 130) based on the inner pot 130. The first cover 140 is detachably connected to the cooking body 110, and is used to cover the cooking body 110 when the cooking body 110 performs air convection cooking. The second cover 150 is detachably connected to the cooking main body 110, and is used for covering the cooking main body 110 when the cooking main body 110 performs heat conduction cooking.

In this embodiment, the heat conduction cooking function may be a pressure stewing function, and the second cover 150 may be provided with a vent valve, a bubble breaker, and the like. In some embodiments, the thermally conductive cooking function may also include both pressure and atmospheric cooking functions. In some embodiments, the heat conduction cooking function may also refer to a normal pressure stewing function, or a frying, stir-frying, steaming or other cooking function, in such embodiments, the cooking apparatus may also only include the first cover 140, but not include the second cover 150, and the first cover 140 may cover the cooking main body 110 when the cooking main body 110 performs air convection cooking or heat conduction cooking, which is not particularly limited in this application and may be selected by a person skilled in the art according to actual needs.

Next, each component included in the cooking apparatus 100 of the present application will be described in detail one by one.

< first embodiment-cooking body 110>

Referring to fig. 4, fig. 4 is a schematic cross-sectional structure view of the cooking main body of the cooking apparatus shown in fig. 1 and fig. 2, in the present embodiment, the cooking main body 110 may include a housing 111, an outer pot 112 disposed in the housing 111, a heating element 113 disposed inside the outer pot 112, an air source assembly 114 for performing air convection cooking in cooperation with the heating element 113, a heat insulation cover 115 disposed between the heating element 113 and the outer pot 112, a pressure sensing element 116 (labeled in fig. 2) for sensing pressure inside the outer pot 112, an elastic support 117 for elastically supporting the heating element 113, a temperature detector 118 (labeled in fig. 10) disposed on the heating element 113, and a heat insulation element 119 (labeled in fig. 10) disposed between the temperature detector 118 and the heating element 113.

As shown in fig. 1 and 4, the fry basket 120 can be put into the outer pot 112 and positioned above the heating assembly 113, and the cooking body 110 can perform air convection cooking based on the fry basket 120. Heating assembly 113 and air source assembly 114 cooperate to generate circulating hot air within outer pot 112 to convectively heat food items placed in fry basket 120 during air convection cooking in cooking apparatus 100. The heat shield 115 serves to reflect heat radiation generated from the heating assembly 113 during air convection cooking to reduce the temperature rise of the outer pot 112.

As shown in fig. 2 and 4, the inner pot 130 can be put into the outer pot 112 and contact the heating unit 113, and the cooking body 110 can perform heat conduction cooking based on the inner pot 130, and at this time, the air source unit 114 does not operate. When the cooking apparatus 100 performs heat conduction cooking, the second cover 150 is covered on the cooking body 110 to seal the inner pot 130, at this time, a certain pressure is generated inside the outer pot 112, the pressure pushes the heating assembly 113 to move downward along the axial direction of the cooking body 110 (the dotted line X in fig. 4 may indicate the axial direction of the cooking body 110), and further abuts against the pressure-sensitive element 116, so that the pressure-sensitive element 116 can sense the pressure inside the outer pot 112, the elastic support 117 elastically supports the heating assembly 113, and after the pressure inside the outer pot 112 decreases or disappears, the elastic support 117 urges the heating assembly 113 to move upward.

In some embodiments, when the cooking apparatus 100 performs heat conduction cooking, the pressure detection may also be performed by a pressure/temperature sensor directly provided in the inner pot 130. In such an embodiment, the heating assembly 113 may be non-movable, and the pressure-sensitive element 116 does not need to be disposed in the cooking body 110, which is not limited in this application and can be selected by those skilled in the art according to actual requirements.

When the inner pot 130 is put into the outer pot 112, the temperature detector 118 contacts the inner pot 130 and detects the temperature of the inner pot 130, and the control circuit 170 controls the heating element 113 according to the detection result of the temperature detector 118. In some embodiments, temperature probe 118 may also be used to contact fry basket 120 and detect the temperature of fry basket 120 when fry basket 120 is placed in outer pot 112, and the application is not limited thereto and can be selected by one skilled in the art based on the actual needs. The thermal insulation member 119 is disposed between the temperature detector 118 and the heating element 113 to prevent the temperature detector 118 from overheating.

Next, each component included in the cooking main body 110 will be described in detail one by one.

As shown in fig. 4, the case 111 is disposed at an outermost layer of the cooking body 110 to form an external appearance surface of the cooking body 110.

As shown in fig. 4, the outer pot 112 is disposed inside the housing 111, and when the cooking apparatus 100 performs air convection cooking, hot air circulates inside the outer pot 112 to convectively heat food placed in the fry basket 120. Specifically, the outer pot 112 may be disposed in a cylindrical shape as a whole, which is not limited in this application and can be selected by a person skilled in the art according to actual needs. In addition, a first outer pot through hole 1122, a second outer pot through hole, a third outer pot through hole, a fourth outer pot through hole 1123 and a fifth outer pot through hole are formed in the bottom wall 1121 of the outer pot 112.

The heating assembly 113 is disposed inside the outer pot 112 and at the bottom of the outer pot 112. As shown in fig. 5, fig. 5 is a schematic perspective view of the heating assembly in the cooking body shown in fig. 4, in this embodiment, the heating assembly 113 may include a tray 1131, a heat generating tube 1132 disposed on the tray 1131, a support column 1133 disposed on the tray 1131, a limiting member 1134 (labeled in fig. 6 and 8) for limiting the support column 1133, a pressing member 1135 disposed on the tray 1131, and a connection terminal 1136 connected to the heat generating tube 1132.

As shown in fig. 4, the plate 1131 may be a curved surface protruding toward the inner pot 130 or the basket 120, which is not limited in this application and can be selected by those skilled in the art according to actual needs. The plate body 1131 is provided with a first overflowing hole 11311 and a through hole 11312 (for installing the temperature detector 118) located at the periphery of the first overflowing hole 11311. Wherein the first overflowing hole 11311 participates in forming a hot air circulation passage for air convection cooking.

As shown in fig. 5, the first overflowing hole 11311 is one in number and is disposed centrally with respect to the disk 1131. In some embodiments, the number of the first overflowing holes 11311 may also be multiple, and a plurality of the first overflowing holes 11311 are spaced on the disc 1131, which is not limited in this application and can be selected by one skilled in the art according to actual needs. Thermometers 118 are secured through holes 11312 in disk 1131.

The heating tube 1132 is disposed on a side of the tray body 1131 near the bottom wall 1121 of the outer pot 112. As shown in fig. 5, in the present embodiment, the number of the heat generating pipes 1132 may be two, which are respectively identified as a first heat generating pipe 11321 and a second heat generating pipe 11322. The first heat pipe 11321 is disposed around the periphery of the first overflowing hole 11311 and is used for generating heat during heat conduction cooking. The second heat generation pipe 11322 is disposed around the periphery of the first heat generation pipe 11321, and is used for generating heat during air flow cooking. For example, when the cooking apparatus 100 performs heat conduction cooking, only the first heat generation pipe 11321 operates, and when the cooking apparatus 100 performs air convection cooking, only the second heat generation pipe 11322 operates or both the first heat generation pipe 11321 and the second heat generation pipe 11322 operate simultaneously. The through hole 11312 may be disposed between the first overflowing hole 11311 and the first heat-generating pipe 11321.

In some embodiments, the first and second

heat generation pipes

11321 and 11322 may also be arranged side by side along the axial direction of the cooking body, that is, there is no nested relationship between the first and second

heat generation pipes

11321 and 11322. In some embodiments, the diameters of the first and second

heat generation tubes

11321, 11322 may be equal or substantially equal. In some embodiments, the diameter of the first heat generating pipe 11321 may also be slightly larger than that of the second heat generating pipe 11322, which is not limited in this application and can be selected by those skilled in the art according to actual needs.

As shown in fig. 5, the supporting column 1133 is disposed on one side of the tray body 1131 close to the bottom wall 1121 of the outer pot 112 for forming an elastic support with the elastic support 117. The support 1133 includes a first column section 11331 and a second column section 11332 connected in the axial direction of the cooking body 110. Wherein the first column section 11331 is disposed on the disk 1131 and the second column section 11332 is supported by the first column section 11331. The first column section 11331 may have a size greater than the second column section 11332, i.e., the first column section 11331 is thicker than the second column section 11332.

In this embodiment, the number of support columns 1133 may be three, and are distributed uniformly or approximately uniformly along the first heat-generating tubes 11321. In some embodiments, the number of the support columns 1133 may also be one, two, four, or more, which is not limited in this application and can be selected by one skilled in the art according to actual needs.

Referring to fig. 5 and fig. 6, fig. 6 is an exploded schematic view of a partial structure of the cooking main body shown in fig. 4, at least a portion of the limiting member 1134 is limited on a side of the bottom wall 1121 of the outer pot 112 away from the heat shield 115, and the limiting member 1134 and the free end of the second segment 11332 are connected to each other through the first outer pot through hole 1122 on the bottom wall 1121. The stopper 1134 is used to limit the up-and-down movement of the heating assembly 113 when the cooking apparatus 100 performs heat conduction cooking.

The limiting members 1134 are disposed in one-to-one correspondence with the supporting columns 1133, and therefore, the number of the limiting members 1134 is the same as that of the supporting columns 1133. For example, the limiting member 1134 may be a screw, which is not limited in this application and can be selected by one skilled in the art according to actual needs.

As shown in fig. 5, the pressing member 1135 is disposed on a side of the tray body 1131 close to the bottom wall 1121 of the outer pan 112 and is located between the first heat generating pipe 11321 and the first overflowing hole 11311. When the cooking apparatus 100 performs heat conduction cooking, the pressure generated in the outer pot 112 pushes the heating assembly 113 to move downward along the axis of the cooking body 110, and the pressing member 1135 abuts against the pressure sensing element 116, so that the pressure sensing element 116 can sense the pressure in the outer pot 112. When the cooking apparatus 100 performs the convection cooking, the heating assembly 113 is in the initial position, and the pressing member 1135 is separated from the pressure sensing element 116. As shown in fig. 2, in the present embodiment, the pressure-sensing element 116 may be disposed outside the outer pot 112, and the pressing member 1135 abuts against the pressure-sensing element 116 through the second outer pot through hole on the bottom wall 1121.

The connection terminal 1136 is used to electrically connect the heat generating tube 1132 with the power supply circuit 160. With continued reference to fig. 5, terminals 1136 include two first terminals 11361 and two second terminals 11362. Specifically, two first terminals 11361 are electrically connected to two ends of the first heat generating tube 11321, respectively, and two second terminals 11362 are electrically connected to two ends of the second heat generating tube 11322, respectively. In this embodiment, the power supply circuit 160 may be disposed outside the outer pot 112, and the first connection terminal 11361 and the second connection terminal 11362 are electrically connected to the power supply circuit 160 through the third outer pot through hole on the bottom wall 1121.

In some embodiments, the heating assembly 113 may include a first heating member and a second heating member. The first heating element may include the above-described disc body 1131, the first heating pipe 11321, the supporting column 1133, the limiting member 1134, the pressing member 1135, and the first connection terminal 11361. The second heating member may include a second heat generating pipe 11322 and a second connection terminal 11362.

In the embodiment shown in fig. 1 and 2, the second heating member is fixed to a plate 1131 in the first heating member so that the first heating member and the second heating member are integrated in the same module.

The first heating member and the second heating member may also be two modules independent of each other. That is, the second heating element may be fixed in the outer pot 112 by other methods, which is not limited in this application and can be selected by those skilled in the art according to actual needs.

As shown in fig. 4, the wind source assembly 114 is disposed corresponding to the first overflowing hole 11311 of the heating assembly 113, for forming air convection in the outer pot 112 during air convection cooking. Specifically, the wind source assembly 114 may include blades 1142 and a drive assembly 1141.

Vanes 1142 may be disposed within the interior of outer pot 112 corresponding to first overflow apertures 11311 and on a side of heating assembly 113 facing away from fry basket 120. In the axial direction of the cooking main body 110, the second heat pipe 11322 is at least partially overlapped with the blades 1142 and is disposed around the blades 1142, so that the second heat pipe 11322 can directly heat the air flow formed by the rotation of the blades 1142, which is beneficial to improving the cooking efficiency of the convection cooking of air. In addition, an axis of the blade 1142 (the axis of the blade may refer to a rotation center axis of the blade) may be parallel or approximately parallel to an axis of the cooking body 110. The driving assembly 1141 may be disposed outside the outer pot 112, and the driving assembly 1141 is connected to the blade 1142 via the fourth outer pot through hole 1123 on the bottom wall 1121.

In this embodiment, the drive assembly 1141 may be a motor and the blades 1142 may be centrifugal blades. In some embodiments, the blades 1142 may also be axial flow blades. In some embodiments, the blades 1142 may also include both centrifugal blades and axial flow blades, which are not limited in this application and may be selected by one skilled in the art according to actual needs.

Referring to fig. 4 and 6, the heat insulation cover 115 is fixedly disposed on the bottom wall 1121 of the outer pot 112 and located between the heating element 113 and the outer pot 112 to reflect heat radiation generated by the heating element 113 during air convection cooking, so as to prevent heat generated by the heating element 113 from directly radiating to the outer pot 112, reduce temperature rise of other components (such as the pressure sensing element 116, the driving element 1141, the power supply circuit 160, and the control circuit 170) outside the outer pot 112, and further facilitate improvement of reliability of the cooking apparatus 100.

Referring to fig. 7, fig. 7 is a perspective view of the heat shield of the cooking body shown in fig. 4, and the heat shield 115 includes a bottom plate 1151 and a ring-shaped side plate 1152 connected to the bottom plate 1151 and extending toward the heating unit 113. When the cooking apparatus 100 performs convection cooking, the heat pipe 1132 of the heating assembly 113 may be disposed in an area surrounded by the annular side plate 1152, so that the heat shield 115 can reflect heat radiation generated by the heat pipe 1132 as much as possible. Also, the heat generating pipe 1132 is spaced apart from the bottom plate 1151 and the annular side plate 1152 of the heat shield 115 at least in the case of air convection cooking to allow hot air to pass therethrough.

Referring to fig. 6, 7 and 8, fig. 8 is a cross-sectional view of another portion of the cooking body shown in fig. 4, and a first heat shield through hole 11511 is formed in a bottom plate 1151 of a heat shield 115. The elastic support 117 is fixedly arranged on the bottom wall 1121 of the outer pot 112, and the elastic support 117 and the heating assembly 113 form an elastic support along the axial direction of the cooking body 110 through the first heat shield through hole 11511, so that the heating assembly 113, the heat shield 115 and the elastic support 117 are intensively arranged, the structure is simple, and the saving of the inner space of the cooking body 110 is facilitated. The specific number of the first heat shield through holes 11511 and the elastic supports 117 may be the same as the number of the support columns 1133, and will not be described herein.

It should be noted that the "elastic support 117 and the heating element 113 form an elastic support along the axial direction of the cooking body 110 through the first heat shield through hole 11511" described in the present application may include a case where the elastic support 117 is supported on the elastic support 117 through the first heat shield through hole 11511, that is, a case where the elastic support 117 is located on a side of the heat shield 115 away from the heating element 113, a case where the elastic support 117 is located on a side of the heat shield 115 close to the heating element 113, and a case where the elastic support 117 is located in the first heat shield through hole 11511.

The elastic support 117 may be an elastic membrane, an outer edge of the elastic membrane is supported on the bottom wall 1121 of the outer pot 112, such that a middle region of the elastic membrane is suspended from the bottom wall 1121 of the outer pot 112, and the support column 1133 of the heating element 113 is supported on the middle region of the elastic membrane through the first heat shield through hole 11511. Specifically, the first heat shield through hole 11511 may be disposed corresponding to the first outer pot through hole 1122 on the bottom wall 1121, the first column section 11331 of the supporting column 1133 is supported on a side of the elastic membrane departing from the bottom wall 1121 of the outer pot 112, the second column section 11332 penetrates through the elastic membrane, and a free end of the second column section 11332 and the limiting member 1134 are connected to each other through the first outer pot through hole 1122 on the bottom wall 1121.

Referring to fig. 8 and 9 together, fig. 9 is another perspective view of the heat shield shown in fig. 7, in this embodiment, the heat shield 115 is further provided with a limit flange 11512 at the periphery of the first heat shield through hole 11511. The retaining flange 11512 protrudes towards the bottom wall 1121 of the outer pot 112 relative to the bottom plate 1151 of the heat shield 115, and is supported on the bottom wall 1121 of the outer pot 112, and the elastic support 117 is retained in the retaining flange 11512. In some embodiments, the position-limiting flange 11512 may also protrude away from the bottom wall 1121 of the outer pot 112, and the elastic support 117 is limited in the position-limiting flange 11512, which is not limited in this application and can be selected by those skilled in the art according to actual requirements.

The bottom plate 1151 of the heat shield 115 is further provided with a second heat shield through hole 11513 and a support flange 11514 positioned at the periphery of the second heat shield through hole 11513 and protruding toward the bottom wall 1121 of the outer pot 112. The support flange 11514 is supported on the bottom wall 1121 of the outer pot 112, and the heat shield 115 is locked to the bottom wall 1121 of the outer pot 112 by a locking member 1153 inserted into the second heat shield through hole 11513.

As shown in fig. 7, the number of second heat shield through holes 11513 may be three. In some embodiments, the number of the second heat shield through holes 11513 may be one, two, four, five or more, which is not limited in this application and can be selected by those skilled in the art according to actual needs. The lock members 1153 are provided in one-to-one correspondence with the second heat shield through holes 11513, and thus, the number thereof is the same. For example, the locking member 1153 may be a screw.

The support and

containment flanges

11514 and 11512 abut the bottom wall 1121 of the outer pot 112. The remaining areas of the heat shield 115 facing the bottom wall 1121 of the outer pot 112, except for the position-limiting flange 11512 and the supporting flange 11514, are spaced from the bottom wall 1121 of the outer pot 112, so as to reduce the heat transfer between the heat shield 115 and the outer pot 112, and reduce the temperature rise of other components (such as the pressure-sensitive element 116, the driving assembly 1141, the power supply circuit 160, the control circuit 170, and the like) in the area outside the outer pot 112, thereby facilitating the improvement of the reliability of the cooking apparatus 100.

As mentioned above, in some embodiments, the position-limiting flange 11512 may also protrude away from the bottom wall 1121 of the outer pot 112, i.e., the heat shield 115 is spaced apart from the bottom wall 1121 of the outer pot 112 at a position other than the supporting flange 11514 at a position on the side of the bottom wall 1121 of the outer pot 112, so as to reduce the heat transfer between the heat shield 115 and the outer pot 112.

As shown in fig. 7, a third heat shield through hole 11515 is further provided on the bottom plate 1151 of the heat shield 115. The pressing member 1135 penetrates through the third heat shield through hole 11515, and the pressing member 1135 abuts against the pressure-sensitive element 116 (labeled in fig. 2) disposed on the side of the heat shield 115 facing away from the heating assembly 113 during heat conduction cooking and is separated from the pressure-sensitive element 116 during air convection cooking. Specifically, the third heat shield through hole 11515 may be disposed corresponding to the second outer pot through hole, and the pressing member 1135 sequentially passes through the third heat shield through hole 11515 and the second outer pot through hole to abut against the pressure sensing element 116 disposed outside the outer pot 112.

As shown in fig. 7, a fourth heat shield through hole 11516 is further provided on the bottom plate 1151 of the heat shield 115. The connection terminal 1136 and the power supply circuit 160 (labeled in fig. 3) disposed on the side of the heat shield 115 facing away from the heating assembly 113 are electrically connected to each other through a fourth heat shield through hole 11516. Specifically, the fourth heat shield through hole 11516 may be disposed corresponding to the third outer pot through hole on the bottom wall 1121, and the connection terminal 1136 and the power supply circuit 160 disposed outside the outer pot 112 are electrically connected to each other through the fourth heat shield through hole 11516 and the third outer pot through hole.

As shown in fig. 7, a fifth heat shield through hole 11517 is further provided on the bottom plate 1151 of the heat shield 115. The temperature detector 118 and the control circuit 170 provided on the side of the heat shield 115 facing away from the heating element 113 are electrically connected to each other via a fifth heat shield through hole 11517. Specifically, the fifth heat shield through hole 11517 may be provided to correspond to the fifth outer pot through hole, and the temperature detector 118 and the control circuit 170 provided outside the outer pot 112 are electrically connected to each other through the fifth heat shield through hole 11517 and the fifth outer pot through hole.

As shown in fig. 7, a sixth heat shield through hole 11518 is further provided on the bottom plate 1151 of the heat shield 115. Blade 1142 is positioned on a side of heat shield 115 facing heating assembly 113, drive assembly 1141 is positioned on a side of heat shield 115 facing away from heating assembly 113, and blade 1142 and drive assembly 1141 are coupled to each other via sixth heat shield through-hole 11518. Specifically, the sixth heat shield through hole 11518 may be centrally disposed with respect to the bottom plate 1151 of the heat shield 115 and correspond to the fourth outer pot through hole 1123, and the driving assembly 1141 is connected to the blade 1142 through the fourth outer pot through hole 1123 and the sixth heat shield through hole 11518.

As described above, in the heat conduction cooking of the cooking apparatus 100, the heating unit 113 moves up and down by the combined action of the pressure and the elastic support 117, and at this time, the support column 1133, the pressing member 1135, the connection terminal 1136, and the temperature detector 118 can move up and down in synchronization with the plate 1131 through the corresponding heat shield through holes.

As shown in fig. 8, a certain safety distance L1 may be set between the bottom plate 1151 of the heat shield 115 and the second heat generating tube 11322 of the heating assembly 113, and the safety distance L1 is greater than the maximum displacement of the tray 1131 of the heating assembly 113 and the heat generating tube 1132 moving downward, so as to avoid the heating assembly 113 interfering with the heat shield 115 during the downward movement. In addition, a certain safety distance L2 is also provided between the side plates of the heat shield 115 and the second heat generating pipe 11322 of the heating assembly 113 to prevent the heating assembly 113 from interfering with the heat shield 115 during the downward movement.

In the present embodiment, first, second, third, fourth, fifth, and sixth heat shield through

holes

11511, 11513, 11515, 11516, 11517, and 11518 are spaced apart from one another. In some embodiments, at least two of the first, second, third, fourth, fifth, and sixth heat shield through

holes

11511, 11513, 11515, 11516, 11517, and 11518 may share the same through hole 11312, which is not limited herein and may be selected by one skilled in the art according to actual requirements.

Also, in the present embodiment, the first outer pot through hole 1122, the second outer pot through hole, the third outer pot through hole, the fourth outer pot through hole 1123, and the fifth outer pot through hole may be spaced apart from each other. In some embodiments, at least two of the first outer pot through hole 1122, the second outer pot through hole, the third outer pot through hole, the fourth outer pot through hole 1123, and the fifth outer pot through hole may also share the same through hole 11312.

Referring to fig. 10, fig. 10 is an exploded view of another part of the cooking body shown in fig. 4, and the temperature detector 118 is fixed on the heating element 113 and disposed at the periphery of the first overflowing hole 11311. In this embodiment, the temperature detector 118 may be disposed between the first overflowing hole 11311 and the first heat-generating pipe 11321.

In one aspect, the first overflowing hole 11311 is disposed in the middle region of the heating assembly 113, and the temperature detector 118 is disposed at the periphery of the first overflowing hole 11311, so that the air source assembly 114 can be disposed in the middle of the cooking main body 110 corresponding to the first convection hole, and then the hot air circulation generated during the air convection cooking can form axial symmetry relative to the axis of the cooking main body 110, so that the food in the fry basket 120 is heated more uniformly. On the other hand, the temperature detector 118 is fixed to the heating element 113 and disposed at the periphery of the first overflowing hole 11311, and thus the structure can be simplified, and the inner space of the cooking body 110 can be fully utilized. In addition, the temperature detector 118 is disposed at the periphery of the first overflowing hole 11311, and compared with a scheme in which the temperature detector 118 is disposed at the middle of the heating assembly 113, the temperature detector 118 is closer to the heating tube 1132, so that the temperature measurement is more accurate.

As shown in fig. 10, the temperature detector 118 includes a body 1181 and a temperature measuring rod 1182 protruding from one end of the body 1181, and the body 1181 is fixed to the disk 1131 by a screw 1180. Specifically, the main body 1181 is fixedly disposed on the tray 1131 near a side of the bottom wall 1121 of the outer pot 112 (i.e., a side away from the inner pot 130 or the basket 120), and the temperature measuring rod 1182 extends through the through hole 11312 of the tray 1131 to contact the inner pot 130 for temperature measurement.

The thermal insulation member 119 is used to prevent heat on the plate 1131 from being transferred to the temperature detector 118, so as to prevent the temperature detector 118 from overheating and protect the temperature detector 118. Specifically, the heat insulator 119 may be made of a material having poor heat conductivity, such as ceramic or the like. Of course, the present application does not limit this, and those skilled in the art can select the target according to actual requirements.

Referring to fig. 10, the heat insulation member 119 includes a first ring 1191 and a second ring 1192, which are sleeved around the temperature measuring rod 1182 and connected to each other along the axial direction of the temperature measuring rod 1182 (the dotted line Y in fig. 10 may refer to the axis of the temperature measuring rod 1182). As shown in fig. 17 and 18, the first ring 1191 is inserted into the through hole 11312 of the tray 1131, and the second ring 1192 is located outside the through hole 11312 and pressed by the main body 1181 to a side of the tray 1131 close to the bottom wall 1121 of the outer pot 112 (i.e., a side of the tray 1131 facing away from the inner pot 130 or the fry basket 120).

First embodiment-fry basket 120>

Referring to fig. 11, 12 and 13 together, fig. 11 is a sectional structure diagram of the fry basket in the cooking apparatus shown in fig. 1, fig. 12 is an exploded structure diagram of the fry basket shown in fig. 11, fig. 13 is an air duct structure diagram of the cooking apparatus shown in fig. 1, the fry basket 120 comprises a fry basket main body 122 and an oil receiving pan 121, a second overflowing hole 12214 is arranged on a bottom wall 1221 (marked in fig. 16) of the fry basket main body 122, the oil receiving pan 121 is arranged below the fry basket main body 122, an open end of the oil receiving pan 121 and the fry basket main body 122 are fixedly connected with each other and form a seal along a circumferential direction of the open end of the oil receiving pan 121, the oil receiving pan 121 is provided with a third overflowing hole 12114, wherein the first overflowing hole 11311, the second overflowing hole 12214 and the third overflowing hole 12114 are matched with each other to form a first flow passage communicated with a bottom of the fry basket main body 122, and the oil receiving pan 121 is used for collecting grease and/or residue falling through the second overflowing hole 12214.

In one aspect, the fry basket 120 comprises a fry basket body 122 and an oil receiving pan 121 disposed below the fry basket body 122, wherein the oil receiving pan 121 is used for collecting the grease and/or residue falling through the second overflowing hole 12214, so as to prevent the grease and/or residue from leaking out of the fry basket 120, and to improve the leakage prevention performance of the fry basket 120. Further, the open end of the oil receiving pan 121 and the basket main body 122 are connected to each other in a plugging manner, that is, the basket main body 122 and the oil receiving pan 121 are arranged in two pieces, and the height of the sidewall 1212 of the oil receiving pan 121 can be set relatively lower than that of the basket 120 in which the basket main body 122 and the oil receiving pan 121 are integrally arranged, thereby facilitating cleaning.

On the other hand, the open end of oil receiving pan 121 and basket body 122 are fixedly inserted into each other, and a seal is formed along the circumferential direction of the open end of oil receiving pan 121, so that the hot air circulation passages inside basket 120 and outside basket 120 can be independent from each other, thereby being beneficial to ensuring the performance of air convection cooking.

As shown in fig. 13, basket body 122 may be an open-topped cylindrical structure. The outer peripheral wall of the basket 120 is spaced from the inner peripheral wall of the outer pot 112 by a predetermined distance to form a second flow path communicating with the top of the basket body 122. The air source assembly 114 is used for outputting the air in the basket body 122 from the bottom of the basket body 122 through the first flow passage, and inputting the air in the basket body 122 from the top of the basket body 122 into the basket body 122 through the second flow passage after the heating assembly 113 heats the air, so as to heat the food placed in the basket body 122.

As shown in fig. 13, when the cooking apparatus 100 performs air convection cooking, the blades 1142 of the air source assembly 114 rotate to output the air in the basket body 122 from the bottom of the basket 120 through the first flow channel, and heat the air after being heated by the heating assembly 113 to form hot air, and the hot air flows to the first cover 140 through the second flow channel, and then is input into the basket body 122 from the top opening of the basket body 122 under the guiding and intercepting action of the first cover 140 to heat the food placed in the basket body 122.

It should be noted that the top of the basket body 122 and the bottom of the basket body 122 described in the present application are relative concepts, and do not refer to a specific position of the basket body 122, as long as the top of the basket body 122 is above the bottom of the basket body 122. For example, the top of the fry basket body 122 is not particularly limited to the top opening of the fry basket body 122, the sidewall 1212 of the fry basket body 122 may be provided with an overflow hole, and the air source assembly 114 is configured to output the air in the fry basket body 122 from the bottom of the fry basket 120 through the first flow channel, and input the air in the fry basket body 122 into the fry basket body 122 from the overflow hole on the sidewall 1212 of the fry basket body 122 through the second flow channel after the heating assembly 113 heats the air.

In some embodiments, the air source assembly 114 can also input the air heated by the heating assembly 113 in the outer pot 112 into the basket body 122 from the bottom of the basket body 122 through the first flow channel, and output the air from the top of the basket body 122 through the second flow channel after flowing through the food to be cooked.

Referring to fig. 14, fig. 14 is a schematic perspective view of the oil receiving pan in the fry basket shown in fig. 11, the oil receiving pan 121 includes a bottom wall 1211 and a sidewall 1212 surrounding the bottom wall 1211, the sidewall 1212 is cylindrical, and an end of the sidewall 1212 away from the bottom wall 1211 is an opening end of the oil receiving pan 121.

The bottom wall 1211 of the oil pan 121 includes a first sub-bottom wall 12111, a second sub-bottom wall 12112, and a first cylindrical connecting wall 12113. The first sub-bottom wall 12111 is located in a central region of the bottom wall 1211 of the oil pan 121, the second sub-bottom wall 12112 is provided around the periphery of the first sub-bottom wall 12111, the first sub-bottom wall 12111 is located on a side of the second sub-bottom wall 12112 facing the basket main body 122, and the first cylindrical connecting wall 12113 connects the first sub-bottom wall 12111 and the second sub-bottom wall 12112.

The third overflow aperture 12114 may be located on the first cylindrical connecting wall 12113 such that the first sub-bottom wall 12111 is able to block grease and/or debris to a certain extent to prevent grease and/or debris from falling into the first overflow aperture 11311. In the present embodiment, the number of the third overflowing holes 12114 may be plural and spaced apart from each other on the first cylindrical connection wall 12113. Specifically, as shown in fig. 14, a plurality of third overflow holes 12114 may be uniformly distributed around the first cylindrical connection wall 12113 and arranged in a row. In some embodiments, the plurality of third overflow holes 12114 may also be arranged in two or more rows around the first cylindrical connecting wall 12113, which is not limited by the present application and can be selected by one skilled in the art according to actual needs.

The third overflow holes 12114 are spaced from the second sub-bottom wall 12112 in the axial direction of the basket 120 (the dotted line Z in fig. 11 may refer to the axis of the basket 120), that is, the third overflow holes 12114 are spaced from the second sub-bottom wall 12112 in the axial direction of the basket 120, so that a collection area for collecting grease and/or debris is formed at the periphery of the first cylindrical connection wall 12113, so that the oil pan 121 can temporarily store a certain amount of grease and/or debris.

Referring to fig. 15, fig. 15 is another perspective view of the oil receiving pan shown in fig. 14, a limiting ring 1213 may be further disposed on a side of the bottom wall 1211 of the oil receiving pan 121 facing away from the main body 122 of the fry basket, and the limiting ring 1213 is centered with respect to the bottom wall 1211 of the oil receiving pan 121. The inner space of the spacing ring 1213 and the inner space of the first cylindrical connecting wall 12113 communicate with each other. When the oil receiving pan 121 is placed in the outer pan 112, the bottom wall 1211 of the oil receiving pan 121 is supported on the heating assembly 113, and the limiting ring 1213 is inserted into the first overflowing hole 11311 of the heating assembly 113, so that the oil receiving pan 121 and the outer pan 112 form a radial limitation.

With continued reference to fig. 11, the bottom of the basket body 122 is inserted into the open end of the drip pan 121 such that the basket body 122 is positioned above the drip pan 121. In some embodiments, the fry basket body 122 and the oil receiving pan 121 may be detachably connected by a movable connection manner such as a snap, and after cooking is finished, a user may take out the fry basket body 122 and the oil receiving pan 121 from the outer pot 112 together.

When cooking apparatus 100 is performing air convection cooking, food to be cooked may be placed within fry basket body 122. The depth of the basket body 122 may be greater than the depth of the drip pan 121 in the axial direction of the basket 120, so that the inner space of the basket body 122 is relatively large and can accommodate relatively more food to be cooked.

Referring to fig. 16, fig. 16 is a cross-sectional view of the basket body of the fry basket of fig. 11 with the basket body 122 including a bottom wall 1221 and side walls 1222 disposed around the bottom wall 1221. Wherein the bottom wall 1221 of the basket main body 122 includes a third sub-bottom wall 12211, a fourth sub-bottom wall 12212, and a second cylindrical connecting wall 12213. The third sub-bottom wall 12211 is located in a middle region of the bottom wall 1221 of the basket main body 122, the fourth sub-bottom wall 12212 is disposed around the periphery of the third sub-bottom wall 12211, the third sub-bottom wall 12211 is located on a side of the fourth sub-bottom wall 12212 facing the top of the basket main body 122, and the second cylindrical connecting wall 12213 connects the third sub-bottom wall 12211 and the fourth sub-bottom wall 12212.

When the oil pan 121 is disposed below the basket main body 122, the third sub bottom wall 12211 is located above the first sub bottom wall 12111, the fourth sub bottom wall 12212 is located above the second sub bottom wall 12112, and the second cylindrical connecting wall 12213 has an inner diameter larger than an outer diameter of the first cylindrical connecting wall 12113 so that the first cylindrical connecting wall 12113 can be inserted into the second cylindrical connecting wall 12213.

After the first cylindrical connecting wall 12113 is inserted into the second cylindrical connecting wall 12213, the first sub bottom wall 12111 and the third sub bottom wall 12211 abut against each other, so that the oil pan 121 can reliably support the basket main body 122. In the axial direction of the fry basket 120, the third overflow hole 12114 and the second cylindrical connecting wall 12213 may coincide to effectively increase the volume of the collection area without increasing the depth of the drip pan 121.

The second overflowing hole 12214 may be disposed on the fourth sub-bottom wall 12212. Specifically, the number of the second overflowing holes 12214 may be plural, and the second overflowing holes 12214 are spaced apart from the fourth sub-bottom wall 12212. As shown in fig. 13, a certain gap may be preset between the second cylindrical connecting wall 12213 and the first cylindrical connecting wall 12113, so that the air in the basket main body 122 flows out through the second overflowing holes 12214 on the fourth sub-bottom wall 12212, moves downward, and then moves upward, and enters into the third overflowing holes 12114 through the gap between the second cylindrical connecting wall 12213 and the first cylindrical connecting wall 12113, and such a flow channel design can make the grease and/or residue flow out through the second overflowing holes 12214 and then be collected in the collection area on the oil pan 121, thereby further reducing the possibility of the grease and/or residue entering the third overflowing holes 12114.

As shown in fig. 11, in the present embodiment, the third overflow holes 12114 and the second cylindrical connection wall 12213 may completely coincide in the axial direction of the basket 120, that is, the lowermost ends of the third overflow holes 12114 may be higher than the fourth sub-bottom wall 12212 in the axial direction of the basket 120, so that the second cylindrical connection wall 12213 completely surrounds the third overflow holes 12114, and the second cylindrical connection wall 12213 can prevent grease and/or debris from entering the third overflow holes 12114. In some embodiments, the third overflow hole 12114 and the second cylindrical connecting wall 12213 may partially coincide in the axial direction of the fry basket 120, which is not limited by this application and can be selected by one skilled in the art according to practical requirements.

In some embodiments, the second overflowing holes 12214 may be disposed on the first cylindrical connecting wall 12113 and correspond to the third overflowing holes 12114 on the second cylindrical connecting wall 12213, but such a configuration is highly desirable for the relative positions of the basket main body 122 and the oil receiving pan 121, the second overflowing holes 12214 and the third overflowing holes 12114 must be aligned strictly to ensure the cooking efficiency of the air convection cooking, and if the second overflowing holes 12214 and the third overflowing holes 12114 are misaligned, the cooking efficiency may be greatly reduced. In this embodiment, the second overflowing holes 12214 are provided in the fourth sub-bottom wall 12212, the third overflowing holes 12114 are provided in the first cylindrical connecting wall 12113, and the second overflowing holes and the third overflowing holes 12114 communicate via the gap between the second cylindrical connecting wall 12213 and the first cylindrical connecting wall 12113, so that the second convection holes and the third convection holes are not required to be aligned exactly, and the relative positions of the basket main body 122 and the oil pan 121 are not required to be aligned exactly.

As shown in fig. 16, the inner surface of the side wall 1222 of the basket body 122 is provided with support projections 12221 for supporting a food tray placed within the basket body 122. In this embodiment, the supporting protrusions 12221 may be formed by inwardly recessing the sidewall 1222 of the fry basket body 122, but this is not limited by this application and may be selected by one skilled in the art according to actual requirements.

< first embodiment-inner pot 130>

As shown in fig. 2, the bottom wall 131 of the inner pot 130 is formed in a curved shape recessed toward the inside of the inner pot 130 to be closely attached to the plate 1131, thereby improving the cooking efficiency of the heat conduction cooking. Regarding the specific shape of the bottom wall 131 of the inner pan 130 and the tray body 1131, the present application is not limited, and the two are matched with each other, so that the inner pan 130 and the tray body 1131 can be tightly attached.

Referring to fig. 17, fig. 17 is a schematic cross-sectional structure diagram of a partial structure of the cooking apparatus shown in fig. 2, where a direction indicated by an arrow in the drawing is an axial direction of the inner pot, an axial direction of the temperature measuring rod 1182 (a dotted line Y in fig. 17 may indicate an axial line of the temperature measuring rod 1182) may be parallel to an axial direction of the inner pot 130, and an outer end surface of the temperature measuring rod 1182, which is used for contacting the bottom wall 131 of the inner pot 130, may be disposed in a ball-head shape, so that the temperature measuring rod 1182 can be in good contact with the bottom surface of the inner pot 130, so as to ensure accuracy of data measured by the temperature measuring device 118.

Referring to fig. 18, fig. 18 is another schematic cross-sectional structure diagram of a partial structure in the cooking apparatus shown in fig. 2, where a direction indicated by an arrow in the drawing is an axial direction of the inner pot, and an axial direction of the temperature measuring rod 1182 (a dotted line Y in fig. 18 may indicate an axial line of the temperature measuring rod 1182) may also be obliquely disposed relative to the axial direction of the inner pot 130, so that an outer end surface of the temperature measuring rod 1182, which is used for contacting the bottom wall 131 of the inner pot 130, coincides with a tangent plane at a contact point formed by the bottom wall 131 of the inner pot 130 and the temperature measuring rod 1182, and the temperature measuring rod 1182 can be in good contact with the bottom surface of the inner pot 130, so as to ensure accuracy of data measured by the temperature measuring device 118.

As shown in fig. 3, the power supply circuit 160 and the control circuit 170 may be integrated in the same module, or may be two modules independent from each other, and the power supply circuit 160 and the control circuit 170 are electrically connected to each other.

< second embodiment >

Referring to fig. 19, fig. 19 is a schematic cross-sectional structure view of another embodiment of a cooking apparatus of the present application in an air convection cooking state, and fig. 20 is a schematic flow path structure view of the cooking apparatus shown in fig. 19, a cooking apparatus 200 of the present embodiment may include a cooking main body 210, a frying basket 220 capable of being placed in the cooking main body 210, an inner pot capable of being placed in the cooking main body 210, a first cover 240, a second cover, a power supply circuit, and a control circuit.

Specifically, this embodiment differs from the embodiment shown in fig. 1 and 2 in that a fry basket 220. The specific structure and relative position relationship of the cooking body 210, the inner pan, the first cover 240, the second cover, the power supply circuit, the control circuit, and other components may be the same as or similar to those in the embodiment shown in fig. 1 and 2, and are not described herein again.

Referring to fig. 19 and 21 together, fig. 21 is a schematic cross-sectional view of the frying basket in the cooking apparatus shown in fig. 19, in which the frying basket 220 includes a frying basket main body 221 and a set of pairs of limiting ribs, the frying basket main body 221 is a cylindrical structure with an open top, the bottom wall 2211 of the frying basket main body 221 is disposed toward the heating assembly 213 and is provided with a second through-flow hole 22114, the set of pairs of limiting ribs includes two limiting ribs 222 disposed opposite to each other in the radial direction of the frying basket main body 221 and spaced apart from each other in the circumferential direction of the frying basket main body 221, the two limiting ribs 222 are connected to the frying basket main body 221 and extend away from each other in the radial direction of the frying basket main body 221 to the outside of the frying basket main body 221, and the two limiting ribs 222 are used for forming a radial limit with the outer pot 212 when the frying basket 220 is placed in the outer pot 212, so that the first through-flow hole 21311 and the second through-flow hole 14 are aligned and matched to form a first flow channel communicated with the bottom of the frying basket main body 221, and a predetermined space is maintained between the outer circumferential wall of the outer pot 221 and the inner circumferential wall of the outer pot 212. In some embodiments, fry basket 220 may also include two sets of hold down rib pairs, three sets of hold down rib pairs, or more, and the present application is not limited thereto and may be selected by one skilled in the art based on the actual requirements.

In one aspect, the fry basket 220 comprises a fry basket body 221 and at least one set of limiting rib pairs, each set of limiting rib pairs comprises two limiting ribs 222, and the two limiting ribs 222 are used for forming radial limitation with the outer pot 212 when the fry basket 220 is placed into the outer pot 212, so that the first overflowing hole 21311 and the second overflowing hole 22114 are in contraposition fit, which is beneficial to improving the cooking efficiency of air convection cooking.

On the other hand, if a full circle of limiting ribs 222 are arranged on the basket main body 221, due to the blocking effect of the limiting ribs 222, the second flow channel can only be formed in the lower region of the limiting ribs 222, in this embodiment, each group of limiting rib pairs includes two limiting ribs 222 which are oppositely arranged in the radial direction of the basket main body 221 and are spaced from each other in the circumferential direction of the basket main body 221, so that the region where the limiting ribs 222 are not arranged on the basket main body 221 can still be used for forming the second flow channel, and is not limited to the lower region of the limiting ribs 222, and more possibilities can be provided for the air duct design of the cooking device 200.

The air source assembly 214 is used to output air from the fry basket body 221 through the first flow passage from the bottom of the fry basket body 221 and to input air from the top of the fry basket body 221 into the fry basket body 221 through the second flow passage after being heated by the heating assembly 213. Specifically, as shown in fig. 20, when the cooking apparatus 200 performs air convection cooking, the blades of the air source assembly 214 rotate to output air in the basket body 221 from the bottom of the basket 220 through the first flow channel, and heat the air after being heated by the heating assembly 213 to form hot air, which flows to the first cover 240 through the second flow channel and then is input into the basket body 221 from the top opening of the basket body 221 under the guiding and intercepting action of the first cover 240 to heat food placed in the basket body 221.

It should be noted that the top of the fry basket body 221 and the bottom of the fry basket body 221 are described in this application as relative terms and not specific to a particular location of the fry basket body 221, as long as the top of the fry basket body 221 is above the bottom of the fry basket body 221. For example, the top of the fry basket body 221 is not particularly limited to the top opening of the fry basket body 221, the side wall 2212 of the fry basket body 221 may be provided with an overflow hole, and the air source assembly 214 is configured to output the air in the fry basket body 221 from the bottom of the fry basket 220 through the first flow passage, and input the air in the fry basket body 221 into the fry basket body 221 from the overflow hole in the side wall 2212 of the fry basket body 221 through the second flow passage after the heating assembly 213 heats the air.

In some embodiments, the air source assembly 214 can also input the air heated by the heating assembly 213 in the outer pot 212 into the basket body 221 through the first flow channel from the bottom of the basket body 221, and output the air through the second flow channel from the top of the basket body 221 after flowing through the food to be cooked.

With continued reference to fig. 21, the fry basket body 221 may include a bottom wall 2211 and side walls 2212 disposed about the bottom wall 2211. Among other things, the bottom wall 2211 of the basket body 221 may include a first sub-bottom wall 22111, a second sub-bottom wall 22112, and a cylindrical connecting wall 22113. The first sub-bottom wall 22111 is located in the middle area of the bottom wall 2211 of the basket body 221, the second sub-bottom wall 22112 is disposed around the periphery of the first sub-bottom wall 22111, and the first sub-bottom wall 22111 is located on the side of the second sub-bottom wall 22112 facing the top of the basket body 221, so that the second sub-bottom wall 22112 is supported by the heating assembly 213. The cylindrical connecting wall 22113 connects the first sub bottom wall 22111 and the second sub bottom wall 22112. The second overflowing holes 22114 are provided on the cylindrical connecting wall 22113, so that the first sub-bottom wall 22111 can block grease and/or debris, and grease and/or debris is prevented from falling into the first overflowing holes 21311 to some extent.

In this embodiment, the radius of the cylindrical connecting wall 22113 is 30-120mm to achieve better thermal distribution. For example, the radius of the cylindrical connecting wall 22113 may be 30mm, 50mm, 70mm, 90mm, 110mm or 120mm, which is not limited in this application and can be selected by one skilled in the art according to actual needs.

Specifically, the number of the second overflowing holes 22114 may be plural and provided at intervals on the cylindrical connecting wall 22113. As shown in fig. 21, a plurality of second flow-passing holes 22114 may be uniformly distributed around the cylindrical connection wall 22113 and arranged in several rows. Further, in the axial direction of the basket body 221 (the dotted line O in fig. 21 may indicate the axis of the basket body 221), a predetermined distance is maintained between the second flow-passing hole 22114 and the second sub-bottom wall 22112 to form a collection area for collecting grease and/or debris generated in the basket body 221.

As shown in fig. 22, fig. 22 is another structural schematic view of the frying basket in the cooking apparatus shown in fig. 19, in some embodiments, the first sub-bottom wall 22111 may be located on the side of the second sub-bottom wall 22112 far from the top of the frying basket main body 221, and the cylindrical connecting wall 22113 may be embedded in the first overflowing holes 21311 of the heating assembly 213. At this time, a predetermined distance is maintained between the second overflowing hole 22114 and the first sub-bottom wall 22111 in the axial direction of the basket body 221 to form a collecting area for collecting grease and/or debris generated in the basket body 221.

With continued reference to fig. 21, the upper edge of the sidewall 2212 of the basket body 221 may be folded over to form a smooth edge to avoid edge cutting. The stopper rib 222 is provided on the outer surface of the side wall 2212 of the basket main body 221, and is integrally formed with the basket main body 221. The free ends of the spacing ribs 222 form contact spacing with the inner peripheral wall of the outer pan 212. In this embodiment, the free end of the limiting rib 222 may be folded and disposed relative to the basket body 221, so that the free end of the limiting rib 222 is in smooth transition, and the limiting rib 222 is prevented from scratching the outer pot 212 when the basket 220 is put into the outer pot 212 or the basket 220 is taken out of the outer pot 212.

The top edge of the basket body 221 may be further provided with a recess 22121 recessed toward the bottom wall 2211 of the basket body 221. In this embodiment, the number of the recesses 22121 may be two, and are oppositely arranged in the radial direction of the basket body 221. The fry basket 220 may further include a handle 223 spanning between the two lateral edges of the recess 22121 and integrally formed with the fry basket body 221, the recess 22121 providing a gripping space when the handle 223 is gripped by a user. The spacing ribs 222 are connected to the bottom edge of the groove 22121. Specifically, as shown in fig. 21, the retaining rib 222 may be disposed corresponding to the handle 223, the retaining rib 222 being located at the bottom edge of the groove 22121, and the handle 223 being located at the top edge of the groove 22121 to enhance the appearance of the fry basket 220.

The inner surface of the side wall 2212 of the basket body 221 is provided with a support protrusion 22122 for supporting a food tray placed in the basket body 221. In this embodiment, the supporting protrusion 22122 may be formed by the sidewall 2212 of the basket body 221 being recessed inwards, but this is not limited by this application and may be selected by those skilled in the art according to actual needs.

< third embodiment >

Referring to fig. 23 and 24 together, fig. 23 is a schematic cross-sectional structure view of a cooking apparatus according to another embodiment of the present invention in an air convection cooking state, fig. 24 is a schematic air duct structure view of the cooking apparatus shown in fig. 23, and a cooking apparatus 300 in the present embodiment may include a cooking main body 310, a frying basket 320 capable of being placed in the cooking main body 310, an inner pot 330 (labeled in fig. 28) capable of being placed in the cooking main body 310, a first cover 340, a second cover 350, a power supply circuit, and a control circuit.

Specifically, this embodiment differs from the embodiment shown in fig. 1 and 2 primarily in the fry basket 320. Meanwhile, the temperature detector 318 of the cooking main body 310 is different from the embodiment shown in fig. 1 and 2, and regarding other components included in the cooking main body 310, such as the housing, the outer pot 312, the heating assembly 313, the air source assembly 314, the heat shield, the pressure sensing element, the elastic supporting element, and the heat insulating element 319 (labeled in fig. 27 and 28), specific structures and mutual matching relations may be the same as or similar to those of the embodiment shown in fig. 1 and 2, and are not described herein again. In addition, the control circuit is also slightly different from the embodiment shown in fig. 1 and 2, and the specific structures of the inner pan 330, the first cover 340, the second cover 350, the power supply circuit, and other components may be the same as or similar to the embodiment shown in fig. 1 and 2, and are not repeated herein.

Referring to fig. 23 and 25 together, fig. 25 is a structural schematic diagram of the frying basket of the cooking apparatus shown in fig. 23. Compared with the frying basket 220 shown in fig. 21, the frying basket 320 of the present embodiment further includes an annular supporting portion 324, and the annular supporting portion 324 is disposed on a side of the bottom wall 3211 of the basket main body 321 facing the heating element 313. The bottom wall 3211 of the basket body 321 is provided with a second overflowing hole 32114 inside the annular support portion 324. When the basket 320 is placed in the outer pot 312, the annular support portion 324 is supported on the heating element 313 and surrounds the first overflowing hole 31311.

In this embodiment, when the frying basket 320 is placed in the outer pot 312, the annular supporting portion 324 is supported on the heating element 313, and the first overflowing hole 31311 and the second overflowing hole 32114 are both disposed in the region surrounded by the annular supporting portion 324, regardless of the relative position of the first overflowing hole 31311 and the second overflowing hole 32114, the first overflowing hole 31311 and the second overflowing hole 32114 can both form effective fluid communication through the region surrounded by the annular supporting portion 324, that is, in the embodiment, under the condition that the first overflowing hole 31311 and the second overflowing hole 32114 are not required to be strictly aligned, a desirable cooking efficiency can be ensured.

The first overflowing hole 31311 and the second overflowing hole 32114 cooperate to form a first flow passage communicating with the bottom of the basket body 321. The fry basket body 321 is a cylindrical structure with an open top, and meanwhile, a predetermined interval is kept between the outer peripheral wall of the fry basket body 321 and the inner peripheral wall of the outer pot 312 to form a second flow passage communicated with the top of the fry basket body 321, and the annular supporting part 324 is used for separating the first flow passage and the second flow passage, so that the first flow passage and the second flow passage are independent from each other, and the performance of air convection cooking is guaranteed.

Air supply assembly 314 is configured to output air from basket body 321 through the first flow channel from the bottom of basket body 321, and to input air from the top of basket body 321 into basket body 321 through the second flow channel after being heated by heating assembly 313. Specifically, as shown in fig. 24, when the cooking apparatus 300 performs air convection cooking, the blades of the air source assembly 314 rotate to output the air in the basket body 321 from the bottom of the basket 320 through the first flow channel, and heat the air after being heated by the heating assembly 313 to form hot air, and the hot air flows to the first cover 340 through the second flow channel, and then is input into the basket body 321 from the top opening of the basket body 321 under the guiding and intercepting action of the first cover 340 to heat the food placed in the basket body 321.

It should be noted that the top of basket body 321 and the bottom of basket body 321 described in this application are relative terms and do not refer to a specific location of basket body 321, as long as the top of basket body 321 is above the bottom of basket body 321. For example, the top of the fry-basket body 321 is not particularly limited to the top opening of the fry-basket body 321, the sidewall 3212 of the fry-basket body 321 may be provided with an overflow hole, and the air source assembly 314 is configured to output the air in the fry-basket body 321 from the bottom of the fry-basket 320 through the first flow channel, and input the air in the fry-basket body 321 into the fry-basket body 321 from the overflow hole on the sidewall 3212 of the fry-basket body 321 through the second flow channel after being heated by the heating assembly 313.

In some embodiments, the air source assembly 314 may also input the air heated by the heating assembly 313 in the outer pot 312 into the basket body 321 through the first flow channel from the bottom of the basket body 321, and output the air through the second flow channel from the top of the basket body 321 after flowing through the food to be cooked.

As shown in fig. 25, basket body 321 may include a bottom wall 3211 and a side wall 3212 disposed about bottom wall 3211. The bottom wall 3211 of the basket body 321 may include a first sub-bottom wall 32111, a second sub-bottom wall 32112, and a cylindrical connecting wall 32113. The first sub-bottom wall 32111 is located in the middle region of the bottom wall 3211 of the basket main body 321, the second sub-bottom wall 32112 is disposed around the periphery of the first sub-bottom wall 32111, and the first sub-bottom wall 32111 is located on the side of the second sub-bottom wall 32112 away from the top of the basket main body 321. The cylindrical connecting wall 32113 connects the first sub-bottom wall 32111 and the second sub-bottom wall 32112. The second overflowing hole 32114 is provided on the cylindrical connecting wall 32113 such that the first sub-bottom wall 32111 blocks grease and/or debris, to some extent, preventing the grease and/or debris from falling into the first overflowing hole 31311.

When the basket 320 is placed in the outer pot 312, the bottom wall 3211 of the basket body 321 is spaced from the heating unit 313 in the axial direction of the cooking body 310 by the support of the annular support portion 324. That is, in the axial direction of the cooking body 310, the first and second

sub-bottom walls

32111 and 32112 are spaced apart from the heating assembly 313 to ensure effective fluid communication between the first and second overflowing holes 31311 and 32114 through the area surrounded by the annular supporting portion 324.

In this embodiment, the radius of the cylindrical connecting wall 32113 is 30-120mm to achieve better thermal distribution. For example, the radius of the cylindrical connecting wall 32113 may be 30mm, 50mm, 70mm, 90mm, 110mm or 120mm, which is not limited in this application and can be selected by those skilled in the art according to actual needs.

Specifically, the number of the second overflowing holes 32114 may be plural and the second overflowing holes 32113 may be provided at intervals on the cylindrical connecting wall 32113. As shown in fig. 25, a plurality of second overflowing holes 32114 may be uniformly distributed around the cylindrical connecting wall 32113 and arranged in a plurality of rows. Further, in the axial direction of the basket body 321, a predetermined distance is maintained between the second overflowing hole 32114 and the first sub-bottom wall 32111 to form a collection area for collecting grease and/or debris generated in the basket body 321.

As shown in fig. 26, fig. 26 is another schematic structural view of the fry basket of the cooking apparatus of fig. 23, in some embodiments, the first sub-bottom wall 32111 may also be located on the side of the second sub-bottom wall 32112 near the top of the fry basket body 321, and at this time, the second overflow holes 32114 are spaced from the second sub-bottom wall 32112 by a predetermined distance in the axial direction of the fry basket body 321 to form a collection area for collecting grease and/or debris generated in the fry basket body 321.

With continued reference to fig. 25, the upper edges of the sidewalls 3212 of the basket body 321 may be folded outwardly to form smooth edges to avoid edge cutting, although the present application is not limited thereto and can be selected by those skilled in the art according to actual needs.

As shown in fig. 25, the fry basket 320 may further include a set of limiting rib pairs disposed on the fry basket body 321, the set of limiting rib pairs includes two limiting ribs 322 disposed opposite to each other in the radial direction of the fry basket body 321 and spaced from each other in the circumferential direction of the fry basket body 321, the two limiting ribs 322 are connected to the fry basket body 321 and extend back to the outer side of the fry basket body 321 in the radial direction of the fry basket body 321, and the two limiting ribs 322 are used to form a radial limitation with the outer pot 312 when the fry basket 320 is placed in the outer pot 312. In some embodiments, fry basket 320 may also include two sets of hold-down rib pairs, three sets of hold-down rib pairs, or more, and the present application is not limited thereto and may be selected by one skilled in the art based on the actual requirements.

Specifically, the stopper rib 322 may be provided integrally with the basket body 321. The free end of the limiting rib 322 forms a contact limiting with the inner peripheral wall of the outer pot 312. In this embodiment, the free end of the limiting rib 322 may be folded relative to the basket body 321, so that the free end of the limiting rib 322 is in smooth transition, and the limiting rib 322 is prevented from scratching the outer pot 312 when the fry basket 320 is put into the outer pot 312 or the fry basket 320 is taken out of the outer pot 312.

The top edge of basket body 321 may be further provided with a groove 32121 recessed toward the bottom wall 3211 of basket body 321. In this embodiment, the number of grooves 32121 may be two, and are arranged opposite to each other in the radial direction of the basket body 321. The fry basket 320 may further include a handle 323 spanning between the lateral edges of the channel 32121 and integrally formed with the basket body 321, the channel 32121 providing a gripping space when the handle 323 is gripped by a user. The limiting rib 322 is connected with the bottom edge of the groove 32121. Specifically, as shown in fig. 22, the position limiting rib 322 may be disposed corresponding to the handle 323, the position limiting rib 322 is located at the bottom edge of the groove 32121, and the handle 323 is located at the top edge of the groove 32121, so as to beautify the appearance of the fry basket 320.

The inner surface of the sidewall 3212 of the basket body 321 is provided with a support protrusion 32122 for supporting a food tray placed in the basket body 321. In this embodiment, the supporting protrusion 32122 may be formed by an inward recess of the sidewall 3212 of the basket body 321, which, of course, is not limited in this application and can be selected by those skilled in the art according to actual needs.

Referring to fig. 27 and 28 together, fig. 27 is another schematic structural diagram of the cooking apparatus shown in fig. 23 in an air convection cooking state, fig. 28 is a schematic structural diagram of the cooking apparatus shown in fig. 23 in a heat conduction cooking state, in the present embodiment, the temperature detector 318 is configured to be not in contact with the frying basket 320 when the frying basket 320 is placed in the outer pot 312, and is in contact with the inner pot 330 when the inner pot 330 is placed in the outer pot 312, and detects the temperature of the inner pot 330, the temperature detector 318 further generates a trigger signal when in contact with the inner pot 330, and the control circuit is configured to perform function management on the cooking apparatus 300 in response to the trigger signal.

In this embodiment, the temperature detector 318 is configured not to contact the fry basket 320 when the fry basket 320 is placed in the outer pot 312, to contact the inner pot 330 when the inner pot 330 is placed in the outer pot 312, and to generate a trigger signal when the inner pot 330 is contacted, so that the control circuit can identify whether the fry basket 320 or the inner pot 330 is placed in the outer pot 312 in response to the trigger signal, thereby making it possible for the cooking apparatus 300 to automatically select the corresponding cooking mode.

Specifically, the temperature detector 318 in this embodiment includes a main body portion 3181, a temperature measuring rod 3182, and a switch assembly. The specific structure of the main body 3181 and the temperature measuring rod 3182 may be the same as or similar to that of the embodiment shown in fig. 1 and 2, and thus the detailed description is omitted here.

Referring to fig. 27 and 28, the temperature measuring rod 3182 protrudes from one end of the main body 3181, the main body 3181 is fixedly disposed on a side of the tray body 3131 close to the bottom wall 3211 of the outer pot 312 (i.e., a side away from the inner pot 330 or the basket 320), and the temperature measuring rod 3182 protrudes through the through hole 31312 of the tray body 3131. When the inner pot 330 is placed in the outer pot 312, the bottom wall 3211 of the inner pot 330 is attached to the tray 3131 of the heating element 313, so that the temperature measuring rod 3182 can move relative to the main body 3181 after contacting the inner pot 330, and the trigger switch element generates a trigger signal.

The bottom wall 3211 of the basket main body 321 is provided with a clearance groove towards one side of the heating assembly 313, so that after the basket 320 is placed in the outer pot 312, the temperature measuring rod 3182 is positioned in the clearance groove and does not contact the basket 320, and at the moment, the switch assembly is in a closed state and does not generate a trigger signal.

As described above, in the present embodiment, the bottom wall 3211 of the basket main body 321 is provided with the annular supporting portion 324 facing the heating assembly 313, after the basket 320 is placed in the outer pot 312, the annular supporting portion 324 is supported on the heating assembly 313, and the area surrounded by the annular supporting portion 324 is kept clear of the heating assembly 313 by the supporting action of the annular supporting portion 324, so as to form a clearance groove. Accordingly, the temperature measuring rod 318 can be disposed between the first overflowing hole 31311 and the annular supporting portion 324, so that the temperature measuring rod 3182 is located in the clearance groove formed by the annular supporting portion 324 and does not contact with the frying basket 320 after the frying basket 320 is placed in the outer pot 312.

In some embodiments, fry basket 320 may not include annular support 324, and bottom wall 3211 of fry basket body 321 is directly supported by heating assembly 313 when fry basket 320 is placed in outer pot 312.

The bottom wall 3211 of the basket body 321 may be recessed inward of the basket body 321 to form a groove serving as a clearance groove. Specifically, after basket 320 is placed within outer pot 312, temperature sensing rod 3182 is positioned within the recess and does not contact basket 320. Regarding the specific structure of the clearance groove, the application is not limited, and those skilled in the art can select the clearance groove according to actual requirements.

Alternatively, the plate 3131 of the heating unit 313 may have a curved shape convex in the direction of the basket 320, and the bottom wall 3211 of the basket main body 321 may be disposed flat, that is, the bottom wall 3211 of the basket main body 321 may be substantially planar. After the basket 320 is placed in the outer pot 312, the bottom wall 3211 of the basket body 321 is supported at the middle portion of the tray body 3131 and spaced apart from the outer peripheral portion of the tray body 3131, and the temperature probe 318 is disposed at the outer peripheral portion of the tray body 3131 so as not to come into contact with the basket 320 (as in the embodiment shown in fig. 19 to 20).

In general, the present application identifies whether a fry basket 320 or an inner pan 330 is placed within an outer pan 312 by pressing or otherwise disabling the switch assembly by depressing 3182 a temperature sensing bar using the difference in the configuration of the bottom surface of the inner pan 330 from the fry basket 320. The specific way to clear the bottom of fry basket 320 from thermometer 318 can be implemented in other ways than the above-described embodiments, and the application is not limited thereto, and can be selected by those skilled in the art according to the actual needs.

In this embodiment, a heat insulating member 319 may be disposed between the temperature detector 318 and the plate 3131 of the heating assembly 313. The specific structure of the thermal insulation member 319 and the relative position relationship among the thermal insulation member 319, the temperature detector 318 and the plate 3131 can be the same as those of the embodiment shown in fig. 1 and 2, and the detailed description is omitted here.

The control circuit is electrically connected to temperature detector 318, and the control circuit further sets the heat conduction cooking function of cooking apparatus 300 to an enabled state and sets the air convection cooking function of cooking apparatus 300 to a disabled state in response to a trigger signal to prevent a user from initiating an erroneous cooking mode. In addition, as in the embodiment shown in fig. 1 and 2, the control circuit can also control the heating element 313 according to the temperature data measured by the temperature detector 318 when the cooking device 300 performs heat conduction cooking.

When the control circuit does not receive the trigger signal, the control circuit may further set the heat conduction cooking function of the cooking apparatus 300 to a disabled state, and set the air convection cooking function of the cooking apparatus 300 to an enabled state, which is within a range easily understood by those skilled in the art and will not be described herein again.

In the above description of the present specification, the terms "fixed," "mounted," "connected," or "connected" should be construed broadly unless otherwise explicitly specified or limited. For example, with the term "coupled", it can be fixed, removable, or integral; can be mechanically or electrically connected; they may be directly connected or indirectly connected through intervening media, or they may be connected internally or in any other way by the interaction of two elements. Therefore, unless otherwise explicitly defined herein, the specific meanings of the above terms in the present application can be understood by those skilled in the art according to specific situations.

In light of the foregoing description of the present specification, those skilled in the art will also understand that terms used herein, such as "upper," "lower," "front," "rear," "left," "right," "length," "width," "thickness," "vertical," "horizontal," "top," "bottom," "inner," "outer," "axial," "radial," "circumferential," "center," "longitudinal," "lateral," "clockwise," or "counterclockwise," etc., indicate that such terms are based on the orientations and positional relationships illustrated in the drawings of the present specification, and are intended merely for convenience in describing the aspects of the present application and for simplicity in description, and are not intended to indicate or imply that the devices or elements involved must have the particular orientations, be constructed in the particular orientations, and be operated, and therefore such terms are not to be interpreted or interpreted as limiting the scope of the present application.

In addition, the terms "first" or "second", etc. used in this specification are used to refer to numbers or ordinal numbers only for descriptive purposes and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of the feature. In the description of the present specification, "a plurality" means at least two, for example, two, three or more, and the like, unless specifically defined otherwise.

The above description is only an embodiment of the present application, and is not intended to limit the scope of the present application, and all equivalent structures or equivalent processes performed by the present application and the contents of the attached drawings, which are directly or indirectly applied to other related technical fields, are also included in the scope of the present application.

Claims

1. A cooking apparatus, characterized in that the cooking apparatus comprises:

the cooking body comprises an outer pot, a heating assembly and a temperature detector, wherein the heating assembly is arranged in the outer pot, a first overflowing hole is formed in the middle area of the heating assembly, and the temperature detector is fixed on the heating assembly and arranged on the periphery of the first overflowing hole;

the frying basket can be placed into the outer pot and positioned above the heating assembly, the cooking main body can perform air convection cooking on the basis of the frying basket, the frying basket comprises a frying basket main body, the frying basket main body is of a cylindrical structure with an open top, the bottom wall of the frying basket main body faces the heating assembly and is provided with a second overflowing hole, when the frying basket is placed into the outer pot, the first overflowing hole and the second overflowing hole form a first flow channel communicated with the bottom of the frying basket main body, meanwhile, a preset interval is kept between the outer peripheral wall of the frying basket main body and the inner peripheral wall of the outer pot, and a second flow channel communicated with the top of the frying basket main body is formed;

interior pot, interior pot can be put into in the outer pot and with heating element contacts, the culinary art main part can be based on interior pot carries out heat-conduction culinary art, wherein when interior pot is put into in the outer pot, the thermoscope with interior pot contact, and right interior pot carries out temperature-detecting.

2. The cooking apparatus of claim 1, wherein the heating assembly includes a tray body, a first heat-generating pipe disposed centrally on the tray body, the first heat-generating pipe disposed around a periphery of the first overflowing hole and adapted to generate heat during heat-conduction cooking, and a second heat-generating pipe disposed around a periphery of the first heat-generating pipe and adapted to generate heat during air-flow cooking, the temperature detector being disposed between the first overflowing hole and the first heat-generating pipe.

3. The cooking device as claimed in claim 1, wherein the heating assembly comprises a tray body, the tray body is in a curved surface shape protruding towards the inner pan, the first overflowing hole is centrally arranged on the tray body, the tray body is further provided with a through hole located at the periphery of the first overflowing hole, the temperature detector is fixedly arranged on one side of the tray body, which is far away from the inner pan, and comprises a temperature measuring rod, and the temperature measuring rod extends out of the through hole and is in contact with the bottom wall of the inner pan.

4. The cooking apparatus according to claim 3, wherein the bottom wall of the inner pan is curved and concaved toward the inside of the inner pan to be closely attached to the tray body, the outer end surface of the temperature measuring rod contacting the bottom wall of the inner pan is disposed in a ball head shape, or the axial direction of the temperature measuring rod is disposed obliquely with respect to the axial direction of the inner pan, and the outer end surface of the temperature measuring rod contacting the bottom wall of the inner pan coincides with a tangential plane at a contact point formed by the bottom wall of the inner pan and the temperature measuring rod.

5. The cooking apparatus of claim 3, wherein the cooking main body further comprises an insulating member disposed between the temperature detector and the plate.

6. The cooking apparatus of claim 5, wherein the temperature measuring rod further comprises a main body, the temperature measuring rod protrudes from one end of the main body, the heat insulating member comprises a first annular body and a second annular body, the first annular body and the second annular body are sleeved on the periphery of the temperature measuring rod and are connected with each other along the axial direction of the temperature measuring rod, the first annular body is embedded in the through hole, and the second annular body is located outside the through hole and is pressed and held by the main body on the side of the tray body facing away from the inner pot.

7. The cooking apparatus of claim 2, wherein the cooking body further comprises an air source assembly comprising a blade disposed inside the outer pot on a side of the heating assembly facing away from the fry basket, the blade being rotated to output air from the fry basket body through the first flow passage from the bottom of the fry basket body and to input air into the fry basket body through the second flow passage from the top of the fry basket body after being heated by the heating assembly, the second heat generating tube being at least partially overlapped by the blade and disposed around the blade in the axial direction of the fry basket body.

8. The cooking apparatus of claim 1, wherein the temperature probe is configured to not contact the fry basket when the fry basket is placed in the outer pot, the temperature probe generates a trigger signal upon contact with the inner pot, the cooking apparatus further comprising a control circuit that sets a thermally conductive cooking function of the cooking apparatus to an enabled state and sets an air convective cooking function of the cooking apparatus to a disabled state in response to the trigger signal.

9. The cooking apparatus of claim 8, wherein the temperature detector includes a main body, a temperature detecting rod, and a switch assembly, wherein the temperature detecting rod protrudes from one end of the main body and can move relative to the main body after contacting the inner pot, so as to trigger the switch assembly to generate the trigger signal.

10. The cooking apparatus of claim 9, wherein the fry basket further comprises an annular support portion disposed on a side of the bottom wall of the fry basket body facing the heating assembly, the annular support portion is supported on the heating assembly after the fry basket is placed in the outer pot, an area surrounded by the annular support portion forms an empty space, and the temperature measuring rod is located in the empty space and is not in contact with the fry basket.

11. The cooking apparatus of claim 9 wherein a recess is provided in the bottom wall of the fry basket body, the bottom wall of the fry basket body being supported on the heating assembly after the fry basket is placed in the outer pot, the temperature probe being positioned in the recess so as not to contact the fry basket.

12. The cooking apparatus of claim 9, wherein the heating assembly is curved and convex in a direction of the fry basket, the bottom wall of the fry basket body is straight, the bottom wall of the fry basket body is supported by the middle portion of the heating assembly and spaced from the outer periphery of the heating assembly after the fry basket is placed in the outer pot, and the temperature probe is disposed at the outer periphery of the heating assembly so as not to contact the fry basket.

13. The cooking apparatus of claim 1, wherein the bottom wall of the basket body comprises a first sub-bottom wall, a second sub-bottom wall and a cylindrical connecting wall, wherein the first sub-bottom wall is located in a middle region of the bottom wall of the basket body, the second sub-bottom wall is arranged around the periphery of the first sub-bottom wall, the first sub-bottom wall is located on a side of the second sub-bottom wall facing or away from the top of the basket body, the cylindrical connecting wall connects the first sub-bottom wall and the second sub-bottom wall, the second overflowing hole is arranged on the cylindrical connecting wall, and the radius of the cylindrical connecting wall is 30-120mm.