CN218164992U - Cooking apparatus - Google Patents

Abstract

The application discloses a cooking apparatus including a cooking body and a fry basket. The cooking main body comprises an outer pot, a heating assembly and an oil receiving disc, the heating assembly is arranged in the outer pot and provided with a first overflowing hole, and the oil receiving disc is arranged below the heating assembly; the frying basket can be placed in the outer pot and positioned above the heating assembly, the cooking main body can perform air convection cooking based on the frying basket, and the frying basket comprises a frying basket main body and an oil guide assembly; the oil guide assembly is in contraposition fit with the first overflowing hole and used for guiding grease in the frying basket main body to flow into the oil receiving disc through the first overflowing hole. The technical scheme disclosed in the application is favorable for improving the reliability of the cooking equipment.

Description

Cooking apparatus

Technical Field

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

Background

A cooking apparatus generally includes a cooking body and a cover. In the existing cooking devices with air convection cooking (such as air frying) function, in order to make the cover lighter, a heating assembly for providing hot air is often arranged on the cooking main body, for example, the heating assembly is arranged below the frying basket, in such a way, grease leaked from the frying basket can pollute the heating assembly, cause the heating assembly to catch fire, and cause safety accidents.

SUMMERY OF THE UTILITY MODEL

In order to solve the above technical problem, the present application provides a cooking apparatus including a cooking main body and a basket. The cooking main body comprises an outer pot, a heating assembly and an oil receiving disc, the heating assembly is arranged in the outer pot and provided with a first overflowing hole, and the oil receiving disc is arranged below the heating assembly; the frying basket can be placed in the outer pot and positioned above the heating assembly, the cooking main body can perform air convection cooking based on the frying basket, and the frying basket comprises a frying basket main body and an oil guide assembly; the oil guide assembly is in contraposition fit with the first overflowing hole and used for guiding grease in the frying basket main body to flow into the oil receiving disc through the first overflowing hole.

Further, seted up the diapire trompil on the diapire of frying basket main part, lead oily subassembly and include barrel down, lower barrel sets up in the outside of the diapire of frying basket main part to encircle the diapire trompil setting, lower barrel inserts first discharge orifice, and the grease flows and drips to connect in the food tray along the internal face of barrel down.

Further, a preset first radial clearance is kept between the outer wall surface of the lower cylinder and the inner hole wall of the first overflowing hole.

Further, lead oily subassembly and include the barrel, go up the barrel and set up in the inboard of the diapire of frying basket main part to surround the diapire trompil setting, upward seted up the second on the barrel and crossed the discharge orifice, the axis direction of second crossing discharge orifice along the culinary art main part keeps the predetermined distance with the diapire of frying basket main part, go up the peripheral collecting region that is used for collecting the grease that forms of barrel, after the liquid level of the grease in the collecting region is higher than the second and crosses the discharge orifice, the grease spills over from the second and crosses the discharge orifice, and flow downwards along the inner wall face of last barrel and lower barrel.

Further, go up the barrel and include barrel and second on barrel on first, barrel and fried basket main part integrated into one piece on the first, barrel and first last barrel are inserted and are connect the cooperation on the second, and the upper end of barrel is higher than the upper end of first barrel on the second, and the second overflows the orifice and sets up on barrel on the second.

Further, lead oil assembly and further include the oil interceptor, the oil interceptor lid is located the upper end of upper cylinder, and the oil interceptor is greater than the upper cylinder along the size of the radial direction of the culinary art main part along the radial direction of the upper cylinder.

Further, the oil baffle plate comprises a main cover plate and a cylindrical side plate, the main cover plate is covered on the upper end portion of the upper cylinder, the cylindrical side plate is connected with the main cover plate and arranged around the upper cylinder, a preset second radial gap is kept between the inner wall surface of the cylindrical side plate and the outer wall surface of the upper cylinder, and the cylindrical side plate and the second overflowing hole are at least partially overlapped in the axial direction of the cooking main body.

Further, in the axial direction of the cooking body, the lower edge of the cylindrical side plate is located on the side of the lower edge of the second overflowing hole toward the bottom wall of the basket body.

Furthermore, connect the food tray including connecing the food tray main part for accept the grease that leads oil assembly and derive, the diapire that connects the food tray main part includes first sub-diapire, sub-diapire of second and tube-shape connection wall, the sub-diapire of second encircles the setting of first sub-diapire, first sub-diapire is located the sub-diapire of second one side towards the fried basket, first sub-diapire of tube-shape connection wall connection and the sub-diapire of second, the tube-shape connection wall inserts in leading oil assembly, keep predetermined third radial clearance between the outer wall surface of tube-shape connection wall and the internal face of leading oil assembly.

Further, the oil guide assembly comprises a lower cylinder and an upper cylinder, the lower cylinder is arranged on the outer side of the bottom wall of the frying basket main body, and the upper cylinder is arranged on the inner side of the bottom wall of the frying basket main body; the cylindrical connecting wall is inserted into the lower barrel body, the upper barrel body is provided with a second overflowing hole, the first sub-bottom wall is provided with a third overflowing hole, and the first overflowing hole, the second overflowing hole and the third overflowing hole are matched with each other to form an air flow channel communicated with the main body of the frying basket.

Further, the culinary art main part is further including insulating against heat exchanger, and insulating against heat exchanger sets up between heating element and the outer pot to encircle the heating element setting, connect the food tray further include with connect the oil pipe that the food tray main part is connected, lead oil pipe and run through insulating against heat exchanger setting, and be used for will connect the interior grease of food tray main part to the below of leading insulating against heat exchanger.

In the scheme of this application, fry the basket including leading oily subassembly, the heating element below is provided with and connects the food tray, leads the cooperation of crossing a hole counterpoint of first on oily subassembly and the heating element for fat in the fried basket main part is crossed a hole inflow and is connect the food tray in, thereby can avoid polluting heating element from the fat that leaks out in the fried basket.

Drawings

In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings required for the description of the embodiments will be 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 cross-sectional view of an embodiment of a cooking apparatus of the present application in a convection cooking mode;

fig. 2 is an exploded view of the cooking apparatus shown in fig. 1;

FIG. 3 is a cross-sectional view of an embodiment of the cooking apparatus of the present application in a heat-conducting cooking state;

fig. 4 is an exploded view of the cooking apparatus shown in fig. 3;

fig. 5 is a schematic view of a hot air circulation passage of the cooking apparatus shown in fig. 1;

fig. 6 is a schematic view of a heat dissipation channel in the cooking apparatus shown in fig. 1;

FIG. 7 is a perspective view of a bottom cover plate in the cooking apparatus of FIG. 1;

FIG. 8 is a schematic cross-sectional view of the bottom cover plate of FIG. 7;

fig. 9 is a perspective view of a heating assembly of the cooking apparatus shown in fig. 1;

FIG. 10 is another cross-sectional structural schematic view of the cooking apparatus shown in FIG. 1;

fig. 11 is a sectional view schematically illustrating a first inner pot of the cooking apparatus of fig. 1;

FIG. 12 is a schematic perspective view of the first inner pan shown in FIG. 11;

FIG. 13 is a perspective view of a fry basket of the cooking apparatus of FIG. 1;

fig. 14 is a perspective view of a cooking body in the cooking apparatus shown in fig. 1;

fig. 15 is a perspective view of a cover in the cooking apparatus shown in fig. 1;

FIG. 16 is a schematic view of another embodiment of a cooking apparatus of the present application in a convection cooking mode;

FIG. 17 is a schematic diagram of another embodiment of a cooking apparatus of the present application in a heat conductive cooking state;

fig. 18 is a sectional structure view of the cooking apparatus shown in fig. 16;

FIG. 19 is a cross-sectional structural view of a portion of the structure of FIG. 18;

FIG. 20 is a perspective view of a portion of the structure shown in FIG. 19;

FIG. 21 is another perspective view of the partial structure shown in FIG. 19;

FIG. 22 is a cross-sectional schematic view of a fry basket of the cooking apparatus of FIG. 16;

fig. 23 is a schematic view of a hot air circulation passage of the cooking apparatus shown in fig. 16.

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 associated with the present application are shown in the drawings, not all of them. 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, 3 and 4 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 an exploded structure diagram of the cooking apparatus shown in fig. 1, fig. 3 is a schematic cross-sectional structure diagram of an embodiment of the cooking apparatus of the present application in a heat conduction cooking state, and fig. 4 is an exploded structure diagram of the cooking apparatus shown in fig. 3. Specifically, the cooking apparatus 100 may include a cooking body 110, a first inner pot 120 that can be placed in the cooking body 110, a fry basket 130 that can be placed in the first inner pot 120, a second inner pot 140 that can be placed in the cooking body 110, a cover 150, a sensing member 160 (labeled in fig. 14) disposed on the cooking body 110, and a triggering member 170 (labeled in fig. 15) disposed on the cover 150.

Wherein the cooking body 110 is capable of performing air convection cooking (i.e., cooking based on the flow of hot air, such as air-frying) based on the first inner pot 120 and the basket 130. As shown in fig. 5, fig. 5 is a schematic view of a hot air circulation channel of the cooking apparatus shown in fig. 1, the cooking main body 110 includes an outer pot 112 and a heating element 113 disposed inside the outer pot 112, wherein the heating element 113 is provided with a first overflowing hole 1133; the first inner pan 120 can be placed in the outer pan 112 and positioned above the heating assembly 113, and the first inner pan 120 is provided with a second overflowing hole 1216 and a third overflowing hole 1217; the frying basket 130 can be placed in the first inner pot 120, the frying basket 130 comprises a frying basket main body 131, and a fourth overflowing hole 1313 is formed in the frying basket main body 131; wherein the first overflowing hole 1133, the second overflowing hole 1216 and the fourth overflowing hole 1313 cooperate with each other to form a first flow passage communicated with the bottom of the basket body 131, the outer peripheral wall of the basket body 131 maintains a predetermined interval with the inner peripheral wall of the first inner pot 120, and cooperate with the third overflowing hole 1217 to form a second flow passage communicated with the top of the basket body 131.

This embodiment includes first interior pot 120 through setting up cooking equipment 100, place fried basket 130 and carry out the air convection culinary art in first interior pot 120, make the hot-air after heating by heating element 113 after the bottom of leaving culinary art main part 110, the inside circulation of pot 120 flows in first interior, thereby can not heat the well upper portion of outer pot 112, can reduce outer pot 112 and set up the temperature rise of other spare parts near outer pot 112 to a great extent, and then be favorable to improving cooking equipment 100's reliability, or reduce the heat-resisting grade of spare part under the prerequisite of guaranteeing the same reliability, reduce product cost.

The cooking body 110 is also capable of performing heat conduction cooking (i.e., cooking such as frying, stir-frying, boiling, stewing, steaming, etc.) based on the second inner pot 140, i.e., cooking based on direct contact heat transfer between the heating assembly 113 and the second inner pot 140. The cover 150 can be fastened to the cooking body 110 and locked to the cooking body 110. The sensing member 160 and the triggering member 170 cooperate to perform a function control on the cooking body 110 according to the fastening state and the locking state of the cover 150 on the cooking body 110.

In the present embodiment, the cooking body 110 can perform not only heat conduction cooking (e.g., pressure stewing) under a pressure condition based on the second inner pot 140 but also heat conduction cooking (e.g., frying, stir-frying, boiling, stewing, steaming, etc.) under a normal pressure condition based on the second inner pot 140. When the cooking body 110 performs heat conduction cooking under a pressure condition based on the second inner pot 140, the cover 150 is fastened to the cooking body 110 and is locked with the cooking body 110 to seal the second inner pot 140, so that pressure is generated in the second inner pot 140.

In some embodiments, the cooking body 110 can perform heat conduction cooking only under normal pressure based on the second inner pot 140, and does not have a pressure cooking function, in such embodiments, the cover 150 can be fastened to the cooking body 110 without being locked with the cooking body 110.

In some embodiments, the cooking body can perform heat conduction cooking only under pressure based on the second inner pot 140, which is not limited in this application and can be selected by those skilled in the art according to actual needs.

In some embodiments, the cooking apparatus may include a first cover detachably coupled to the cooking body 110 for covering the cooking body 110 when the cooking body 110 performs air convection cooking. The second cover 150 is detachably connected to the cooking body 110, and is used for covering the cooking body 110 when the cooking body 110 performs heat conduction cooking, and is locked with the cooking body 110 to seal the second inner pot 140, so that pressure is generated in the second inner pot 140. For example, the second cover body may be provided with a vent valve, a bubble breaker and the like.

In some embodiments, the cooking apparatus 100 may also have only an air convection cooking function, not a heat conduction cooking function. In such an embodiment, the cooking apparatus may not include the second inner pan 140.

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

Referring to fig. 1, 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 element 114 for performing air convection cooking by cooperating with the heating element 113, a heat insulating cover 115 disposed between the heating element 113 and the outer pot 112, and a sealing element 116 disposed between the outer pot 112 and the heat insulating cover 115.

Wherein, first inner pot 120 can be put into outer pot 112 and be located heating element 113 top, fry basket 130 can be put into first inner pot 120, and cooking body 110 can carry out air convection cooking based on fry basket 130, and at this moment, heating element 113 and wind source subassembly 114 cooperate and produce the cooking air current to carry out convection heating to the food of placing in fry basket 130. The second inner pot 140 can be put into the outer pot 112 and contact the heating assembly 113, and the cooking body 110 can perform heat conduction cooking based on the second inner pot 140, at which time the air source assembly 114 does not operate. 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. The sealing member 116 serves to block air heated by the heating assembly 113 from entering a gap between the first inner pan 120 and the outer pan 112 during convection cooking of the air, to reduce a temperature rise of the outer pan 112.

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

As shown in fig. 6, fig. 6 is a schematic view of a heat dissipation channel in the cooking apparatus shown in fig. 1, and the housing 111 includes a bottom wall 1111 and a peripheral wall 1112 disposed around the bottom wall 1111. The peripheral wall 1112 may be disposed in a cylindrical shape, and the bottom wall 1111 is sealed at the bottom of the cylindrical body, and the top of the cylindrical body is open.

The bottom wall 1111 may include a bottom wall frame 1113 and a bottom wall cover 1114 detachably fixed to the bottom wall frame 1113, and in some embodiments, the bottom wall 1111 may also be integrally disposed, which is not limited in this application and may be selected by those skilled in the art according to actual needs.

The bottom wall frame 1113 may be integrally formed with the peripheral wall 1112. Referring to fig. 7 and 8 together, fig. 7 is a schematic perspective view illustrating a bottom cover plate in the cooking apparatus shown in fig. 1, fig. 8 is a schematic cross-sectional view illustrating the bottom cover plate shown in fig. 7, and the bottom cover plate 1114 is provided with an air inlet 1115 and a flow guiding rib 1116 surrounding the air inlet 1115. The number of the air inlets 1115 may be plural, and the air inlets are arranged at intervals in the middle region of the bottom wall 1111. The guide ribs 1116 are annularly disposed and extend from the bottom wall cover 1114 toward the top of the housing 111 in the axial direction of the cooking body 110 (the dotted line X in fig. 1 may indicate the axis of the cooking body 110).

As shown in fig. 6, an air outlet 1117 is disposed on the peripheral wall 1112 of the casing 111, and air in the external environment enters the casing 111 through the air inlet 1115, is transmitted to the air outlet 1117 along the gap between the inner peripheral wall 1112 of the casing 111 and the outer peripheral wall of the outer pot 112, and then flows out of the casing 111 through the air outlet 1117 to dissipate heat of the cooking body 110. As shown in fig. 2, the number of the air outlets 1117 is multiple, and the air outlets are arranged at intervals along the circumferential direction of the housing 111, wherein the total length of the area occupied by the multiple air outlets 1117 along the circumferential direction of the housing 111 is not less than 1/3 of the circumference of the housing 111, which is not limited in this application and can be selected by those skilled in the art according to actual needs.

Referring to fig. 1, the outer pot 112 is cylindrical, and the bottom wall of the outer pot 112 may be provided with an outer pot through hole. The heating assembly 113 is located in the outer pot 112 and is disposed at the bottom of the outer pot 112. As shown in fig. 1 and 9, fig. 9 is a schematic perspective view of a heating assembly in the cooking apparatus shown in fig. 1, the heating assembly 113 includes a tray body 1131 and a heating tube 1132 disposed on the tray body 1131, the heating tube 1132 is disposed on one side of the tray body 1131 close to the bottom wall of the outer pot 112, and a first overflowing hole 1133 is disposed on the tray body 1131. In this embodiment, the number of the first overflowing holes 1133 may be one, and is centrally disposed with respect to the plate 1131 of the heating assembly 113.

In this embodiment, the number of the heat generating pipes 1132 may be two, and the two heat generating pipes are respectively referred to as a first heat generating pipe 11321 and a second heat generating pipe 11322. The first heat-generating pipe 11321 is disposed around the periphery of the first overflowing hole 1133 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.

In some embodiments, the first and second heat generation pipes 11321 and 11322 may also be arranged side by side in 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.

In some embodiments, the second heat pipes 11322 may not be fixed by the disk 1131, but may be disposed separately from the disk 1131. At this time, the tray body 1131 and the first heating pipe 11321 are integrally formed as one heating module, the second heating pipe 11322 is formed as another heating module, and the two heating modules are relatively independent.

In some embodiments, the heating assembly 113 may include only the support structure and the second heat generation tube 11322, and not the first heat generation tube 11321. Wherein the support structure may include the disk 1131 described above. At this time, the heating assembly does not have a function of direct contact heat transfer, and the cooking apparatus 100 has only an air convection cooking function, not a heat conduction cooking function.

It should be noted that the support structure may be other than a plate, as long as the support structure is capable of supporting the fry basket 230 and is provided with the first overflow aperture 1133. The second heating tube 11322 may be directly fixed on the supporting structure, or may be disposed independently of the supporting structure, which is not limited in this application and can be selected by those skilled in the art according to actual needs.

Referring to fig. 1 and 6, the wind source assembly 114 includes a first blade 1141, a motor 1142, and a second blade 1143. Wherein, first blade 1141 sets up in outer pot 112, and motor 1142 and second blade 1143 set up between casing 111 and outer pot 112, and motor 1142 drives first blade 1141 and second blade 1143, and first blade 1141 is used for realizing air convection cooking with heating element 113 cooperation in outer pot 112, and second blade 1143 is used for making the air of cooking equipment 100 external environment from going into wind gap 1115, flows to motor 1142 under the effect of water conservancy diversion muscle 1116.

In this embodiment, the motor 1142 drives the second blade 1143 to rotate, so that the air in the external environment enters the housing 111 from the air inlet 1115, the cold air entering the housing 111 flows to the motor 1142 under the guiding effect of the guiding rib 1116, and the heat of the motor 1142 is dissipated, thereby preventing the temperature of the motor 1142 from being too high, and further facilitating the improvement of the reliability of the cooking apparatus 100, or reducing the heat-resistant grade of the motor 1142 on the premise of ensuring the same reliability, and reducing the product cost.

Referring to fig. 1 and 5, the first blade 1141 and the second blade 1143 are disposed at intervals on opposite sides of the motor 1142 along the axial direction of the cooking body 110. The first blade 1141 is located on a side of the heating assembly 113 away from the first inner pan 120 and is disposed corresponding to the first overflowing hole 1133 on the heating assembly 113, and the motor 1142 is connected to the first blade 1141 via the outer pan through hole on the bottom wall of the outer pan 112. On the axis direction of the cooking body 110, the heating tube 1132 is at least partially overlapped with the first blade 1141 and is arranged around the first blade 1141, so that the heating tube 1132 can directly heat the air flow formed by the rotation of the first blade 1141, which is beneficial to improving the cooking efficiency of air convection cooking.

In this embodiment, the first blade 1141 is used to output air in the basket body 131 from the bottom of the basket body 131 through the first flow channel, and to input air in the basket body 131 from the top of the basket body 131 into the basket body 131 through the second flow channel after being heated by the heating assembly 113, so as to heat food to be cooked.

Specifically, the first blade 1141 may be a centrifugal blade, and when the cooking apparatus 100 performs air convection cooking, the first blade 1141 rotates to output the air in the basket body 131 from the bottom of the basket body 131 through the first flow channel, and heats up to form hot air after being heated by the heating assembly 113, and the hot air flows to the cover 150 through the second flow channel, and then is input into the basket body 131 from the top opening of the basket body 131 under the guiding and intercepting action of the cover 150 to heat the food placed in the basket body 131.

It should be noted that the top of basket body 131 and the bottom of basket body 131 described in this application are relative terms and do not refer to a specific location of basket body 131, as long as the top of basket body 131 is above the bottom of basket body 131. For example, the top of the fry-basket body 131 is not particularly limited to the top opening of the fry-basket body 131, the peripheral wall 1312 of the fry-basket body 131 may be provided with a through hole, and the air heated by the heating element 113 may be input into the fry-basket body 131 through the second flow passage from the through hole of the peripheral wall of the fry-basket body 131.

In some embodiments, the first blade 1141 may also be used to input the air heated by the heating assembly 113 in the outer pot 112 into the basket body 131 through the first flow channel from the bottom of the basket body 131, and output the air through the second flow channel from the top of the basket body 131 after passing through the food to be cooked, 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. 6, the second blade 1143 may be an axial flow blade, and is located on a side of the motor 1142 facing the bottom wall 1111 of the housing 111. The projection of the second blade 1143 along the axial direction of the cooking body 110 overlaps with the air inlet 1115, that is, a plane perpendicular to the axial direction of the cooking body 110 is taken as a reference plane, the intersection point of the reference plane and the axial line of the cooking body 110 is taken as a circle center, the length of the second blade 1143 is taken as a radius to draw a circle to form a reference circle, and the orthographic projection of the air inlet 1115 on the reference plane is at least partially located in the reference circle, which is favorable for improving the efficiency of sucking the external ambient air from the air inlet 1115.

Further, the second blade 1143 and the air guiding rib 1116 may be coaxially disposed along the axial direction of the cooking body 110, and the second blade 1143 is disposed in the air guiding rib 1116, so as to ensure that the air flowing to the surface of the motor 1142 is air in the external environment sucked from the air inlet 1115, thereby further improving the heat dissipation efficiency of the motor 1142.

Specifically, as shown in fig. 10, fig. 10 is another schematic cross-sectional structure diagram of the cooking apparatus shown in fig. 1, an inner diameter a of the air guide rib 1116 is larger than an outer diameter B of the second blade 1143 (a plane perpendicular to an axial direction of the cooking body 110 is taken as a reference plane, an intersection point of the reference plane and the axial line of the cooking body 110 is taken as a center, a circle is drawn by taking a length of the second blade 1143 as a radius to form a reference circle, and a diameter of the reference circle is an outer diameter of the second blade 1143), and a difference between the two is 0.6mm to 6mm, so as to obtain a higher wind speed and improve a heat dissipation effect, for example, the difference between the two may be 0.6mm, 1mm, 2mm, 3mm, 4mm, 5mm or 6mm.

The distance D between the second blade 1143 and the bottom wall 1111 of the housing 111 is smaller than the height C of the air guide rib 1116 (i.e., the distance between the edge of the air guide rib 1116 away from the bottom wall 1111 of the housing 111 and the bottom wall 1111 of the housing 111), so as to prevent the hot air inside the housing 111 from being conveyed to the motor 1142 again by the second blade 1143, thereby improving the heat dissipation effect.

Referring to fig. 6, in the axial direction of the cooking body 110, the air outlet 1117 is located at a side of the heating element 113 away from the motor 1142, and the air introduced by the second blade 1143 is transmitted to the air outlet 1117 along the gap between the inner circumferential wall of the shell 111 and the outer circumferential wall of the outer pot 112 after flowing through the motor 1142, and is output to the external environment from the air outlet 1117, so as to continuously and effectively dissipate heat to the motor 1142, and effectively reduce the temperature rise of the motor 1142.

Referring to fig. 1, the heat shield 115 may be fixedly disposed on the bottom wall of the outer pot 112 and cover the periphery of the heating element 113 and the first blade 1141 and between the heating element 113 and the first blade 1141 and the outer pot 112. In some embodiments, the heat shield 115 may also be fixed to the plate 1131 of the heating assembly 113, which is not limited in this application and may be selected by one skilled in the art according to actual needs.

A predetermined interval may be maintained between the heating assembly 113 and the bottom wall and the side wall of the heat shield 115 to form a hot air circulation passage. The heat shield 115 can reflect heat radiation generated by the heating assembly 113 during air convection cooking, so that the heat generated by the heating assembly 113 is prevented from directly radiating to the outer pot 112, the temperature rise of other components (such as the motor 1142, the power supply circuit and the control circuit) outside the outer pot 112 is reduced, and the reliability of the cooking device 100 is improved.

Referring to fig. 1 and 5, the sealing element 116 is disposed between the outer pot 112 and the heat insulation cover 115, and abuts against the first inner pot 120 at the periphery of the third overflowing hole 1217, so as to prevent the air heated by the heating element 113 from being transmitted between the outer circumferential wall of the first inner pot 120 and the inner circumferential wall of the outer pot 112. The sealing member 116 may be made of an elastic material, which is not limited in this application and may be selected by those skilled in the art according to actual needs.

Referring to fig. 11 and 12 together, fig. 11 is a schematic cross-sectional view of the first inner pot of the cooking apparatus shown in fig. 1, fig. 12 is a schematic perspective view of the first inner pot shown in fig. 11, and the bottom wall 121 of the first inner pot 120 includes a first sub-bottom wall 1211, a second sub-bottom wall 1212, a third sub-bottom wall 1213, a first cylindrical connecting wall 1214 and a second cylindrical connecting wall 1215. Wherein, the first sub-bottom wall 1211 is located in the middle area of the bottom wall 121 of the first inner pan 120; the second sub-bottom wall 1212 is disposed around the periphery of the first sub-bottom wall 1211 and is located on a side of the first sub-bottom wall 1211 away from the heating assembly 113 (i.e., a side close to the fry basket 130); the third sub-bottom wall 1213 is disposed around the periphery of the second sub-bottom wall 1212 at a side of the second sub-bottom wall 1212 facing the heating assembly 113 (i.e., a side away from the fry basket 130); a first cylindrical connecting wall 1214 connects the first sub-bottom wall 1211 and the second sub-bottom wall 1212, and a second cylindrical connecting wall 1215 connects the second sub-bottom wall 1212 and the third sub-bottom wall 1213.

Referring to fig. 5 and 11, when the fry basket 130 is placed in the first inner pot 120, the second sub-bottom wall 1212 contacts the bottom wall 1311 of the fry basket body 131 to form a first annular contact area around the fourth overflow hole 1313, so that the first inner pot 120 can stably support the fry basket 130, and the first sub-bottom wall 1211 is spaced from the fry basket 130.

When the first inner pan 120 is placed in the outer pan 112, the third sub-bottom wall 1213 is supported on the heating element 113, and the third sub-bottom wall 1213 and the heating element 113 form a second annular contact area at the periphery of the first overflowing hole 1133, so that the heating element 113 can form a stable support for the first inner pan 120, and at this time, the first sub-bottom wall 1211 is located at a side of the heating element 113 facing the fry basket 130 and keeps a predetermined interval from the heating element 113.

In this embodiment, the second overflowing hole 1216 may be disposed on the first cylindrical connecting wall 1214, so that the first sub-bottom wall 1211 can block grease and/or debris falling from the fry basket 130, and prevent the grease and/or debris from falling to the heating assembly 113 or falling into the first overflowing hole 1133. In the axial direction of the cooking body 110, the second overflowing hole 1216 is spaced apart from the first sub-bottom wall 1211, that is, a certain distance is maintained between the lower edge of the second overflowing hole 1216 and the first sub-bottom wall 1211, so that the first cylindrical connecting wall 1214 and the first sub-bottom wall 1211 cooperate to form a collecting region for collecting grease and/or residue falling from the fourth overflowing hole 1313.

In some embodiments, the second overflowing hole 1216 may also be disposed on the first sub-bottom wall 1211, or disposed on both the first cylindrical connecting wall 1214 and the first sub-bottom wall 1211, which is not limited by the present application and can be selected by one skilled in the art according to actual requirements.

In some embodiments, the first sub bottom wall 1211, the second sub bottom wall 1212 and the third sub bottom wall 1213 may be located on the same plane or the same curved surface, that is, the bottom wall 121 of the first inner pan 120 does not include the first cylindrical connecting wall 1214 and the second cylindrical connecting wall 1215, and the second overflowing hole may be centered with respect to the bottom wall of the first inner pan, which is within the scope easily understood by those skilled in the art and will not be described herein.

Specifically, the number of the second overflowing holes 1216 may be plural, and the plural second overflowing holes 1216 are spaced apart from each other on the first cylindrical connecting wall 1214, as shown in fig. 11, the plural second overflowing holes 1216 may be regularly arranged around the first cylindrical connecting wall 1214, which, of course, is not limited in this application and may be selected by one skilled in the art according to actual needs.

The third overflowing hole 1217 is provided on the third sub bottom wall 1213 at the periphery of the second annular contact region. Specifically, the number of the third overflow holes 1217 may be plural, and the plurality of second overflow holes 1216 are disposed at intervals on the third sub-bottom wall 1213, and referring to fig. 5 and 12 together, the plurality of second overflow holes 1216 may be regularly arranged around the second annular contact area. In some embodiments, the third overflowing hole 1217 may be disposed at the lower end of the peripheral wall of the first inner pan 120, which is not limited in this application and can be selected by one skilled in the art according to practical requirements.

Referring to fig. 5 and 13 together, fig. 13 is a perspective view of a fry basket of the cooking apparatus of fig. 1. Fry basket 130 includes a main body 131 and a retainer 132. Here, the basket body 131 includes a bottom wall 1311 and a peripheral wall 1312, and the peripheral wall 1312 is provided around the bottom wall 1311. Fourth overflow hole 1313 may be provided on bottom wall 1311 of basket body 131. Specifically, the number of the fourth overflowing holes 1313 is plural, and the fourth overflowing holes 1313 are provided at intervals in the middle region of the bottom wall 1311 of the basket body 131.

As shown in fig. 5, a projection of the fourth overflowing hole 1313 in the axial direction of the cooking body 110 falls within the first cylindrical connecting wall 1214, that is, an orthogonal projection of the fourth overflowing hole 1313 in the reference plane is located within an orthogonal projection of the first cylindrical connecting wall 1214 on the reference plane, with a plane perpendicular to the axial direction of the cooking body 110 as the reference plane.

A support 1314 is provided on the peripheral wall 1312 of the basket body 131 for supporting a food tray placed in the basket body 131 for placing food to be cooked. The retainer 132 is disposed on the bottom wall 1311 of the basket body 131 facing the heating element 113, and the retainer 132 is disposed around the first cylindrical connecting wall 1214 to form a radial stop between the basket 130 and the first inner pot 120.

Referring to fig. 14 and 15 together, fig. 14 is a schematic perspective view of a cooking body of the cooking apparatus shown in fig. 1, fig. 15 is a schematic perspective view of a cover of the cooking apparatus shown in fig. 1, a first locking device 117 and a sensing device 160 are disposed at the top of the cooking body 110, and a second locking device 151 and a trigger device 170 are disposed on the cover 150. When the cover 150 is fastened to the cooking body 110 and fastened in place, the first fastener 117 and the second fastener 151 cooperate to lock the cover 150 on the cooking body 110, and at this time, the cover 150 is in a locked state; when the cover 150 is fastened to the cooking body 110 but not fastened in place, the cover 150 is not locked.

In the present embodiment, the heat-conductive cooking function may include both the normal pressure stewing function and the pressure stewing function. Specifically, the triggering member 170 may not trigger the sensing member 160 in a state where the cover 150 is not fastened to the cooking body 110, and at this time, the cooking body 110 does not receive a triggering signal, enabling the normal pressure stewing function (i.e., normal pressure open-cover cooking). In a state where the cover 150 is fastened and locked with the cooking body 110, the trigger 170 may not trigger the sensing member 160, and at this time, the cooking body 110 does not receive the trigger signal, so as to enable the pressure stewing function. When the cover 150 is fastened to the cooking body 110 but not locked, the triggering member 170 may trigger the sensing member 160 to generate a triggering signal, and at this time, the cooking body 110 receives the triggering signal, so as to enable the air convection cooking function.

In some embodiments, the heat conduction cooking function may also refer to a pressure cooking function, and the triggering member 170 may not trigger the sensing member 160 in a state that the cover 150 is fastened and locked with the cooking body 110, and at this time, the cooking body 110 does not receive a triggering signal, so that the pressure cooking function is enabled. When the cover 150 is fastened to the cooking body 110 but not locked, the triggering member 170 may trigger the sensing member 160 to generate a triggering signal, and at this time, the cooking body 110 receives the triggering signal, so as to enable the air convection cooking function. In a state where the cover 150 is not fastened to the cooking body 110, the cooking body 110 does not enable either the pressure stewing function or the air convection cooking function. In addition, in some embodiments, the heat conduction function may also include only the atmospheric pressure stewing function, which is not limited in this application and can be selected by one skilled in the art according to actual needs.

Specifically, the sensing member 160 may be a magnetic induction switch, and the triggering member 170 may be an electromagnet, which is not limited in this application and can be selected by those skilled in the art according to actual needs. In some embodiments, the sensing member 160 may be disposed on the cover 150, and the triggering member 170 may be disposed on the cooking body 110, which is within the scope easily understood by those skilled in the art and will not be described herein.

< second embodiment >

Referring to fig. 16 and 17 together, fig. 16 is a schematic structural view of another embodiment of the cooking apparatus in an air convection cooking state, fig. 17 is a schematic structural view of another embodiment of the cooking apparatus in a heat conduction cooking state, and the cooking apparatus 200 in the embodiment has both an air convection cooking function and a heat conduction cooking function, and is a multifunctional cooking apparatus. Specifically, the cooking apparatus 200 may include a cooking body 210, a fry basket 230 that can be placed in the cooking body 210, an inner pot 240 that can be placed in the cooking body 210, a cover 250, a sensing member disposed on the cooking body 210, and a trigger disposed on the cover 250.

Among them, the cooking body 210 can perform air convection cooking (i.e., cooking based on the flow of hot air, such as air frying) based on the basket 230. Unlike the previous embodiment, the cooking apparatus 200 of the present embodiment does not need to provide the first inner pot when performing the convection cooking, and the fry basket 230 can be directly placed in the outer pot 212.

As shown in fig. 16, the cooking body 210 includes an outer pan 212, a heating assembly 213 and an oil receiving pan 216, the heating assembly 213 is disposed inside the outer pan 212 and has a first overflowing hole 2133, and the oil receiving pan 216 is disposed below the heating assembly 213; a fry basket 230 is capable of being placed into the outer pot 212 and positioned above the heating assembly 213, the fry basket 230 comprising a fry basket body 231 and an oil guide assembly 232; the oil guide assembly 232 is aligned with the first flow through hole 2133 for guiding the grease in the basket body 231 to flow into the oil receiving pan 216 through the first flow through hole 2133.

In this embodiment, the fry basket 230 includes the oil guide assembly 232, the oil receiving pan 216 is disposed below the heating assembly 213, and the oil guide assembly 232 and the first flow hole 2133 of the heating assembly 213 are aligned and matched, so that the grease in the fry basket body 231 flows into the oil receiving pan 216 through the first flow hole 2133, thereby preventing the grease leaked from the fry basket 230 from contaminating the heating assembly 213.

As shown in fig. 17, the cooking body 210 is also capable of performing heat conduction cooking based on the inner pot 240 (i.e., cooking based on direct contact heat transfer between the heating assembly 213 and the inner pot 240, such as frying, stir-frying, boiling, stewing, steaming, etc.). The cover 250 can be fastened to the cooking body 210 and locked to the cooking body 210. The sensing member and the triggering member cooperate to perform a function control on the cooking body 210 according to a fastening state and a locking state of the cover 250 on the cooking body 210.

Next, each component included in the cooking apparatus 200 of the present application will be described in detail one by one.

Referring to fig. 18, fig. 18 is a schematic cross-sectional structure view of the cooking apparatus shown in fig. 16, in the present embodiment, the cooking main body 210 may include a housing 211, an outer pot 212 disposed in the housing 211, a heating assembly 213 disposed inside the outer pot 212, an air source assembly 214 for performing air convection cooking in cooperation with the heating assembly 213, an oil receiving pan 216 disposed below the heating assembly 213, and a heat insulating cover 215 disposed between the heating assembly 213 and the outer pot 212.

Wherein fry basket 230 can be placed into outer pot 212 and positioned above heating assembly 213, and cooking body 210 can be air convectively cooked based on fry basket 230, wherein heating assembly 213 and air source assembly 214 cooperate to generate a cooking air flow to convectively heat food placed in fry basket 230. The inner pot 240 can be put into the outer pot 212 and contacted with the heating assembly 213, and the cooking body 210 can perform heat conduction cooking based on the inner pot 240, at which time the air source assembly 214 does not operate. The drip pan 216 is used to collect grease leaking from the fry basket 230 during convection cooking to prevent grease from contaminating the heating assembly 213. The heat shield 215 is disposed between the heating element 213 and the outer pot 212 and surrounding the heating element 213 for reflecting heat radiation generated by the heating element 213 during air convection cooking to reduce the temperature rise at the bottom of the outer pot 212.

The specific structures of the housing 211, the outer pan 212, the heating assembly 213, the wind source assembly 214 and the heat shield 215 may be the same as or similar to those of the previous embodiment, and are within the scope easily understood by those skilled in the art, and thus are not described herein again. In this embodiment, the heating assembly 213 includes a tray 2131 and a heating tube 2132, and both the heat shield 215 and the oil receiving tray 216 can be fixed on the tray 2131 of the heating assembly 213, so that the tray 2131, the oil receiving tray 216 and the heat shield 215 of the heating assembly 213 are tightly fitted to each other, thereby improving the oil-proof effect of the heating assembly 213. Next, the oil pan 216 will be described in detail.

It should be noted that the description of "oil receiving pan 216 is disposed below heating assembly 213" means that oil receiving pan 216 is disposed below the support structure in heating assembly 213. As shown in fig. 18, in the present embodiment, the tray 2131 of the heating unit 213 serves as a support structure for supporting the fry basket 230 and forms a first overflow hole 2133, and the oil pan 216 is disposed below the tray 2131 and within an area surrounded by the heat generating pipes 2132.

In the present embodiment, the number of the heat generating pipes 2132 may be two, and is respectively referred to as a first heat generating pipe 21321 and a second heat generating pipe 21322. The first heat pipe 21321 is circumferentially disposed around the periphery of the first overflowing hole 2133 and serves to generate heat during heat conduction cooking. The second heat generating pipe 21322 is circumferentially disposed on the periphery of the first heat generating pipe 21321 and serves to generate heat during air flow cooking. For example, when the cooking apparatus 200 performs heat conduction cooking, only the first heat generating pipe 21321 operates, and when the cooking apparatus 200 performs air convection cooking, only the second heat generating pipe 21322 operates or both the first heat generating pipe 21321 and the second heat generating pipe 21322 operate simultaneously.

In some embodiments, the first and second heat generating pipes 21321 and 21322 may also be arranged side by side in the axial direction of the cooking body, that is, there is no nesting relationship between the first and second heat generating pipes 21321 and 21322. In some embodiments, the diameters of the first heat generating tube 21321 and the second heat generating tube 21322 may be equal or substantially equal. In some embodiments, the diameter of the first heat generating pipe 21321 may be slightly larger than the diameter of the second heat generating pipe 21322, which is not limited in this application and can be selected by those skilled in the art according to actual needs.

In some embodiments, the second heat generating tube 21322 may not be fixed by the tray 2131, but may be provided separately from the tray 2131. In this case, the tray body 2131 and the first heat generation pipe 21321 are integrally formed as one heating module, the second heat generation pipe 21322 is formed as another heating module, and the two heating modules are independent of each other.

In some embodiments, the heating assembly 213 may include only the support structure and the second heat generating tube 21322, without the first heat generating tube 21321. Wherein the support structure may include the tray 2131 described above. At this time, the heating assembly does not have a function of direct contact heat transfer, and the cooking apparatus 200 has only an air convection cooking function, not a heat conduction cooking function.

It should be noted that the support structure may be other than a tray, so long as the support structure is capable of supporting the fry basket 230 and is provided with the first overflow hole 2133. The second heat generating tube 21322 may be directly fixed on the supporting structure, or may be disposed relatively independently from the supporting structure, which is not limited in this application and can be selected by those skilled in the art according to actual needs.

Referring to fig. 19, 20 and 21 together, fig. 19 is a sectional structure diagram of a partial structure in fig. 18, fig. 20 is a perspective structure diagram of the partial structure shown in fig. 19, fig. 21 is another perspective structure diagram of the partial structure shown in fig. 19, and the oil pan 216 includes an oil pan main body 2161 and an oil guide pipe 2162 connected to the oil pan main body 2161. The drip pan body 2161 is used for receiving grease led out by the oil guide assembly 232, and the oil guide pipe 2162 is disposed through the heat insulation cover 215 and used for guiding the grease in the drip pan body 2161 to the lower part of the heat insulation cover 215.

The bottom wall 21611 of the drip pan body 2161 includes a first sub-bottom wall 21612, a second sub-bottom wall 21613, and a cylindrical connection wall 21614, the first sub-bottom wall 21612 is provided centrally corresponding to the first flow-passing hole 2133 of the heating unit 213, the second sub-bottom wall 21613 is provided around the first sub-bottom wall 21612, and the cylindrical connection wall 21614 connects the first sub-bottom wall 21612 and the second sub-bottom wall 21613.

The first sub-bottom wall 21612 is opened with a second overflowing hole 21615 (in some embodiments, it may also be called as a third overflowing hole), and the second overflowing hole 21615 participates in forming a hot air circulation channel for air convection cooking. As shown in fig. 20 and 21, in the present embodiment, the first sub-bottom wall 21612 is substantially net-shaped, the plurality of small-sized second overflowing holes 21615 are uniformly distributed on the first sub-bottom wall 21612, and the first sub-bottom wall 21612 can allow the cooking airflow to pass through and block the foreign objects (e.g., food waste) to prevent the foreign objects (e.g., food waste) from falling below the heating assembly 213.

In some embodiments, the oil receiving pan 216 may not include the first sub-bottom wall 21612, that is, the lower end of the cylindrical connecting wall 21614 is connected to the second sub-bottom wall 21613, and the upper end of the cylindrical connecting wall 21614 is directly opened, in such a manner, the upper end opening of the cylindrical connecting wall 21614 can be directly used as the second overflowing hole 21615, which is not limited by the present application and can be selected by those skilled in the art according to the actual needs.

The first sub-bottom wall 21612 is located on a side of the second sub-bottom wall 21613 facing the fry basket 230 to form a first collection area for collecting grease and/or debris at the periphery of the cylindrical connecting wall 21614. The cylindrical connection wall 21614 has a size smaller than that of the first overflowing hole 2133, and is inserted into the first overflowing hole 2133. An orthographic projection of the peripheral edge of the first overflowing hole 2133 on the plane of the second sub-bottom wall 21613 falls on the second sub-bottom wall 21613.

As shown in fig. 19, in the present embodiment, the cylindrical connection wall 21614 has a substantially uniform cylindrical shape. In some embodiments, the diameter of the cylindrical connecting wall 21614 may increase gradually from top to bottom along the gravity direction, so that the oil receiving pan body 2161 is integrally disposed in a trumpet shape.

The oil conduit 2162 is connected to the second sub-bottom wall 21613 of the drip pan body 2161 and extends toward the bottom wall of the outer pan 212 to guide the grease in the first collection area under the heat shield 215 under the action of gravity, thereby preventing the grease from contaminating the heating assembly 213.

Referring to fig. 18 and 22, fig. 22 is a sectional view of a basket of the cooking apparatus shown in fig. 16, the basket 230 includes a basket body 231 and an oil guide member 232. The basket body 231 may be formed in a cylindrical shape as a whole and have an open top. The basket body 231 may include a bottom wall 2311 and a peripheral wall 2312 disposed around the bottom wall 2311. A bottom wall opening 2313 may be formed in the bottom wall 2311 of the fry basket body 231. The peripheral wall 2312 of the basket body 231 is provided with a support portion 2314 and an overflowing hole 2315, the support portion 2314 is used for supporting a food tray placed in the basket body 231, and the food tray is used for placing food to be cooked.

The oil guide assembly 232 allows grease in the fry basket body 231 to flow into the first collection area of the oil pan 216 through the first overflow hole 2133 of the heating assembly 213. The oil guide assembly 232 may include a lower cylinder 2321 disposed outside the bottom wall 2311 of the basket body 231 (i.e., on a side close to the heating assembly 213), an upper cylinder 2322 disposed inside the bottom wall 2311 of the basket body 231 (i.e., on a side away from the heating assembly 213), and an oil separation plate 2323 covering an upper end of the upper cylinder 2322.

Wherein the lower barrel 2321 is disposed around the bottom wall opening 2313. The lower cylinder 2321 is inserted into the first overflowing hole 2133, and the grease flowing out of the bottom wall opening 2313 flows along the inner wall surface of the lower cylinder 2321 and drops into the oil receiving pan 216, thereby preventing the grease from contaminating the heating unit 213. Further, a predetermined radial clearance is maintained between the outer wall surface of the lower cylinder 2321 and the inner wall surface of the first overflowing hole 2133 to prevent grease from contaminating the heating assembly 213 when grease drops from the lower edge of the lower cylinder 2321 into the oil pan 216. The application is not limited with respect to the specific size of the radial gap, and the person skilled in the art can select the radial gap according to actual needs.

The cylindrical connection wall 21614 of the drip pan body 2161 is inserted into the lower cylinder 2321 so that the grease flowing down along the inner wall surface of the lower cylinder 2321 can flow into the first collection area of the drip pan 216. A predetermined radial gap is maintained between the outer wall surface of the cylindrical connecting wall 21614 and the inner wall surface of the lower cylinder 2321, so that the grease leaked from the inside of the basket body 231 can flow downward along the inner wall surface of the lower cylinder 2321. The application is not limited with respect to the specific size of the radial gap, and the skilled person can select it according to the actual requirements.

The upper cylinder 2322 is disposed around the bottom wall opening 2313. As shown in fig. 18, a third flow-passing hole 23223 (in some embodiments, it may also be referred to as a second flow-passing hole) may be formed in the upper cylinder 2322, the number of the third flow-passing holes 23223 may also be multiple, and the multiple third flow-passing holes 23223 are arranged at intervals. For example, the third flow-passing holes 23223 may be arranged in a row around the upper cylinder 2322, but the present application is not limited thereto, and those skilled in the art can select the third flow-passing holes according to actual requirements.

The third overflowing hole 23223, the first overflowing hole 2133 and the second overflowing hole 21615 are matched with each other to form a first flow passage communicated with the bottom of the basket body 231, a predetermined interval is kept between the outer peripheral wall 2312 of the basket body 231 and the inner peripheral wall 2312 of the outer pot 212, and a second flow passage communicated with the top of the basket body 231 is formed.

As shown in fig. 23, fig. 23 is a schematic view of the hot air circulation passage of the cooking apparatus shown in fig. 16, the air source assembly 214 is used for outputting air in the basket body 231 from the bottom of the basket body 231 through the first flow passage, and inputting the air in the basket body 231 into the basket body 231 from the top of the basket body 231 through the second flow passage after being heated by the heating assembly 213, so as to heat food placed in the basket body 231.

In the present embodiment, when the cooking apparatus 200 performs the air convection cooking, the blades of the air source assembly 214 rotate to output the air in the basket body 231 from the bottom of the basket body 231 through the first flow passage, and heat up the air after being heated by the heating assembly 213 to form hot air, which flows upward through the second flow passage and then is input into the basket body 231 from the overflowing hole 2315 on the peripheral wall 2312 of the basket body 231 to heat the food placed in the basket body 231.

It should be noted that the top of the fry basket body 231 and the bottom of the fry basket body 231 described herein are relative terms and are not intended to refer to a particular location of the fry basket body 231, as long as the top of the fry basket body 231 is above the bottom of the fry basket body 231. For example, the top of the basket body 231 may also be referred to as the top opening of the basket body 231, and the air source assembly 214 is used for outputting the air in the basket body 231 from the bottom of the basket body 231 through the first flow channel, and inputting the air into the basket body 231 from the top opening of the basket body 231 through the second flow channel after being heated by the heating assembly 213.

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 231 through the first flow channel from the bottom of the basket body 231, and output the air through the second flow channel from the top of the basket body 231 after flowing through the food to be cooked.

With continued reference to fig. 22, the third overflowing hole 23223 is kept at a predetermined distance from the bottom wall 2311 of the basket body 231 along the axial direction of the cooking body 210 to form a second collecting area for collecting grease on the periphery of the upper cylinder 2322, and when the level of grease in the second collecting area is higher than that of the third overflowing hole 23223, the grease overflows from the third overflowing hole 23223 and flows downward along the inner walls of the upper cylinder 2322 and the lower cylinder 2321 to enter the first collecting area of the oil receiving pan 216.

In this embodiment, the upper cylinder 2322 may include a first upper cylinder 23221 and a second upper cylinder 23222, the first upper cylinder 23221 is integrally formed with the basket body 231, the second upper cylinder 23222 is inserted into and fitted with the first upper cylinder 23221, an upper end of the second upper cylinder 23222 is higher than an upper end of the first upper cylinder 23221, the main cover 23231 is disposed on the second upper cylinder 23222, and the third flow-passing hole 23223 is disposed on the second upper cylinder 23222. In this embodiment, the upper barrel 2322 includes the first upper barrel 23221 and the second upper barrel 23222 which are connected in an inserting manner, so that the height of the upper barrel 2322 can be effectively increased, and the processing difficulty of the upper barrel 2322 is reduced.

In this embodiment, the second upper cylinder 23222 may be sleeved on the periphery of the first upper cylinder 23221, and in some embodiments, the second upper cylinder 23222 may also be inserted into the first upper cylinder 23221, which is not limited in this application and can be selected by those skilled in the art according to actual requirements. In some embodiments, the upper barrel 2322 may also be integrally disposed, and is within the scope of being easily understood by those skilled in the art, and will not be described herein.

Referring to fig. 22, the oil separating plate 2323 covers the upper end of the upper cylinder 2322, and the dimension of the oil separating plate 2323 in the radial direction of the cooking body 210 is greater than the dimension of the upper cylinder 2322 in the radial direction. In this embodiment, the oil separation plate 2323 and the upper cylinder 2322 may be detachable, so as to be used for cleaning the upper cylinder 2322. Specifically, the oil barrier 2323 includes a main cover plate 23231 and a cylindrical side plate 23232 disposed around the main cover plate 23231. The main cover plate 23231 and the cylindrical side plate 23232 may be integrally formed, but the present application does not limit this, and a person skilled in the art may select the main cover plate and the cylindrical side plate according to actual requirements.

Specifically, the main cover plate 23231 may cover an upper end portion of the second upper cylinder 23222. The size of the main cover plate 23231 in the radial direction of the cooking body 210 is greater than the size of the second upper cylinder 23222 in the radial direction, for example, the main cover plate 23231 may be disposed in a disc shape, the second upper cylinder 23222 may be disposed in a cylindrical shape, and the radius of the main cover plate 23231 is greater than the outer diameter of the second upper cylinder 23222. The main cover 23231 serves to block grease and/or debris falling from the food to be cooked during the air convection cooking process, prevent the grease and/or debris falling from the food to be cooked from directly falling through the bottom wall opening 2313, and to some extent reduce the amount of grease and/or debris leaking through the bottom wall opening 2313. Grease that falls onto the main deck 23231 may flow down the cylindrical side plate 23232 into a second collection area on the basket body 231.

The cylindrical side plate 23232 is connected to the main cover plate 23231 and extends toward the bottom wall 2311 of the basket body 231. The cylindrical side plate 23232 is provided around the second upper cylinder 23222, as shown in fig. 18, the inner wall surface of the cylindrical side plate 23232 maintains a predetermined radial gap from the outer wall surface of the second upper cylinder 23222, and the cylindrical side plate 23232 completely coincides with the third overflowing holes 23223 in the axial direction of the cooking body 210, that is, the lower edge of the cylindrical side plate 23232 is located on the side where the lower edge of the third overflowing holes 23223 faces the bottom wall 2311 of the basket body 231 in the axial direction of the cooking body 210, so that the third overflowing holes 23223 are located in the region surrounded by the cylindrical side plate 23232.

In the present embodiment, due to the blocking effect of the cylindrical side plate 23232, the cooking airflow cannot enter the third overflowing hole 23223, before the cooking airflow enters the third overflowing hole 23223, the cooking airflow flows downward along the cylindrical side plate 23232, and then enters the third overflowing hole 23223 upward through the radial gap between the inner wall surface of the cylindrical side plate 23232 and the outer wall surface of the upper cylindrical body 2322, and during the process that the cooking airflow flows downward along the cylindrical side plate 23232, grease and/or residue carried in the cooking airflow falls into the second collecting area on the basket body 231, so as to reduce the amount of grease and/or residue entering the third overflowing hole 23223.

In some embodiments, the cylindrical side plate 23232 may partially coincide with the third overflowing holes 23223 in the axial direction of the cooking body 210, that is, the lower edge of the cylindrical side plate 23232 is higher than the lower edge of the third overflowing holes 23223 but lower than the upper edge of the third overflowing holes 23223 in the axial direction of the cooking body 210, and is within the scope easily understood by those skilled in the art and not described in detail herein.

In addition, the specific arrangement of the inner pan 240, the cover 250, the sensing element, and the triggering element may be the same as or similar to that of the previous embodiment, and are within the scope easily understood by those skilled in the art, and therefore, the detailed description thereof is omitted here.

In the above description of the present specification, the terms "fixed," "mounted," "connected," or "connected," and the like, are to be construed broadly unless otherwise expressly 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 suitable relationship. Therefore, unless the specification explicitly defines otherwise, those skilled in the art can understand the specific meaning of the above terms in the present application according to specific circumstances.

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," "central," "longitudinal," "lateral," "clockwise," or "counterclockwise," etc., indicate that terms of orientation or positional relationship are based on those shown in the drawings herein for purposes of convenience in describing the concepts of the present application and simplifying the description without indicating or implying that the apparatus or element concerned must have the particular orientation, be constructed and operated in a particular orientation, and therefore such terms of orientation or positional relationship should not be understood or interpreted as limiting upon 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 terms for descriptive purposes only 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 for the purpose of illustrating embodiments of the present application and is not intended to limit the scope of the present application, and all modifications of equivalent structures and equivalent processes, which are made by the contents of the specification and the drawings of the present application or are directly or indirectly applied to other related technical fields, are also included in the scope of the present application.

Claims (11)

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

the cooking device comprises a cooking main body, a heating assembly and an oil receiving disc, wherein the cooking main body comprises an outer pot, the heating assembly is arranged in the outer pot and is provided with a first overflowing hole, and the oil receiving disc is arranged below the heating assembly;

a fry basket capable of being placed into the outer pot and positioned above the heating assembly, the cooking body capable of convective air cooking based on the fry basket, the fry basket comprising a fry basket body and an oil guide assembly;

the oil guide assembly is in alignment fit with the first overflowing hole and is used for guiding grease in the fryer basket body to flow into the oil receiving disc through the first overflowing hole.

2. The cooking apparatus of claim 1, wherein a bottom wall opening is formed in a bottom wall of the basket body, the oil guide assembly includes a lower cylinder, the lower cylinder is disposed outside the bottom wall of the basket body and surrounds the bottom wall opening, the lower cylinder is inserted into the first overflowing hole, and the grease flows along an inner wall surface of the lower cylinder and drops into the oil receiving pan.

3. The cooking apparatus according to claim 2, wherein a predetermined first radial gap is maintained between an outer wall surface of the lower cylinder and an inner wall surface of the first overflowing hole.

4. The cooking apparatus according to claim 2, wherein the oil guide member includes an upper cylinder disposed inside the bottom wall of the basket body and surrounding the opening of the bottom wall, and a second overflow hole is formed in the upper cylinder and spaced from the bottom wall of the basket body by a predetermined distance in the axial direction of the cooking body, so that a collection area for collecting the grease is formed at the periphery of the upper cylinder, and when the level of the grease in the collection area is higher than the second overflow hole, the grease overflows from the second overflow hole and flows downward along the inner wall surfaces of the upper cylinder and the lower cylinder.

5. The cooking apparatus of claim 4, wherein the upper cylinder includes a first upper cylinder and a second upper cylinder, the first upper cylinder is integrally formed with the basket body, the second upper cylinder is fitted to the first upper cylinder, an upper end of the second upper cylinder is higher than an upper end of the first upper cylinder, and the second overflowing hole is disposed on the second upper cylinder.

6. The cooking apparatus of claim 5, wherein the oil guide assembly further comprises an oil separation plate covering an upper end portion of the upper cylinder, and a dimension of the oil separation plate in a radial direction of the cooking body is larger than a dimension of the upper cylinder in the radial direction.

7. The cooking apparatus according to claim 6, wherein the oil barrier includes a main cover plate provided at an upper end portion of the upper cylinder, and a cylindrical side plate connected to the main cover plate and provided around the upper cylinder, an inner wall surface of the cylindrical side plate maintaining a predetermined second radial gap from an outer wall surface of the upper cylinder, the cylindrical side plate at least partially overlapping the second overflowing hole in an axial direction of the cooking body.

8. The cooking apparatus of claim 7, wherein a lower edge of the cylindrical side plate is located on a side of a lower edge of the second overflowing hole toward the bottom wall of the basket body in the axial direction of the cooking body.

9. The cooking apparatus of claim 1, wherein the oil pan includes an oil pan main body for receiving the grease discharged from the oil guide assembly, the bottom wall of the oil pan main body includes a first sub-bottom wall, a second sub-bottom wall disposed around the first sub-bottom wall, the first sub-bottom wall is located on a side of the second sub-bottom wall facing the fry basket, and a cylindrical connecting wall connecting the first sub-bottom wall and the second sub-bottom wall, the cylindrical connecting wall is inserted into the oil guide assembly, and a predetermined third radial gap is maintained between an outer wall surface of the cylindrical connecting wall and an inner wall surface of the oil guide assembly.

10. The cooking apparatus of claim 9, wherein the oil guide assembly includes a lower cylinder disposed outside of the bottom wall of the basket body and an upper cylinder disposed inside of the bottom wall of the basket body; the cylindrical connecting wall is inserted into the lower barrel body, the upper barrel body is provided with a second overflowing hole, the first sub-bottom wall is provided with a third overflowing hole, and the first overflowing hole, the second overflowing hole and the third overflowing hole are matched with each other to form an air flow channel communicated with the basket main body.

11. The cooking apparatus of claim 9, wherein the cooking body further comprises a heat shield disposed between the heating assembly and the outer pan and disposed around the heating assembly, the drip pan further comprising an oil conduit coupled to the drip pan body, the oil conduit disposed through the heat shield and configured to direct grease within the drip pan body to below the heat shield.

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