CN218186443U - Cooking apparatus - Google Patents

Abstract

A cooking apparatus includes a cooking body and a wind source assembly. The cooking main body comprises a shell, an outer pot and a heating assembly, the outer pot is arranged in the shell, the heating assembly is arranged in the outer pot, and an air inlet and a flow guide rib arranged around the air inlet are arranged on the bottom wall of the shell; the air source assembly comprises a first blade, a motor and a second blade, wherein the first blade is arranged in the outer pot, the motor and the second blade are arranged between the shell and the outer pot, the motor drives the first blade and the second blade, the first blade is used for being matched with the heating assembly to realize air convection cooking in the outer pot, and the second blade is used for enabling air outside the cooking equipment to flow to the motor from the air inlet under the action of the flow guide ribs. The technical scheme of this application is favorable to improving cooking equipment's reliability.

Description

Cooking apparatus

Technical Field

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

Background

Existing cooking devices with convection cooking (e.g., air-frying) function typically include a heating assembly and a wind source assembly that cooperate to generate a cooking airflow. Wherein, the motor in the wind regime subassembly receives the heat radiation that comes from heating element, and its itself also can produce a large amount of heats in the course of the work, therefore the overheated condition of motor appears easily for cooking equipment's reliability is lower relatively.

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 wind source assembly. The cooking main body comprises a shell, an outer pot and a heating assembly, the outer pot is arranged in the shell, the heating assembly is arranged in the outer pot, and an air inlet and a flow guide rib arranged around the air inlet are formed in the bottom wall of the shell; the air source assembly comprises a first blade, a motor and a second blade, wherein the first blade is arranged in the outer pot, the motor and the second blade are arranged between the shell and the outer pot, the motor drives the first blade and the second blade, the first blade is used for being matched with the heating assembly to realize air convection cooking in the outer pot, and the second blade is used for enabling air in the external environment of the cooking equipment to flow to the motor from the air inlet under the action of the flow guide ribs.

Further, first blade and second blade set up in the relative both sides of motor along the axis direction interval of culinary art main part, and the second blade is located the motor towards one side of the diapire of casing, and the second blade overlaps the setting with the income wind gap along the projection of the axis direction of culinary art main part.

Furthermore, the second blade and the flow guide rib are coaxially arranged along the axial direction of the cooking body, the inner diameter of the flow guide rib is larger than the outer diameter of the second blade, and the difference value between the inner diameter of the flow guide rib and the outer diameter of the second blade is 0.6-6 mm.

Further, the second blade sets up in the water conservancy diversion muscle.

Further, an air outlet is further arranged on the peripheral wall of the shell, and air introduced by the second blade is transmitted to the air outlet along a gap between the inner peripheral wall of the shell and the outer peripheral wall of the outer pot after flowing through the motor and is output to the external environment from the air outlet, wherein the air outlet is positioned on one side, away from the motor, of the heating assembly in the axial direction of the cooking body.

Further, the number of the air outlets is a plurality of the air outlets which are arranged at intervals along the circumferential direction of the shell, wherein the total length of the occupied areas of the air outlets along the circumferential direction of the shell is not less than 1/3 of the circumference of the shell.

Further, the diapire of casing includes the diapire frame and fixes in the diapire apron on the diapire frame with the mode of dismantling, and income wind gap and water conservancy diversion muscle set up on the diapire apron.

Furthermore, a first overflowing hole is formed in the heating assembly, the cooking equipment further comprises a first inner pot and a frying basket, the first inner pot can be placed into the outer pot and positioned above the heating assembly, a second overflowing hole and a third overflowing hole are formed in the first inner pot, the frying basket can be placed into the first inner pot, the frying basket comprises a frying basket main body, a fourth overflowing hole is formed in the frying basket main body, and the cooking main body can conduct air convection cooking based on the frying basket; the first overflowing hole, the second overflowing hole and the fourth overflowing hole are matched with one another to 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 first inner pot, and the first overflowing hole and the third overflowing hole are matched to form a second flow channel communicated with the top of the frying basket main body.

Further, the first blade is used for outputting air in the basket body from the bottom of the basket body through the first flow channel, and inputting the air into the basket body from the top of the basket body through the second flow channel after the air is heated by the heating assembly, and the cooking device further comprises a sealing element which is used for preventing the air heated by the heating assembly from being transmitted between the outer circumferential wall of the first inner pot and the inner circumferential wall of the outer pot.

Further, the cooking apparatus further includes a fry basket, an inner pot, and a lid, the cooking body is capable of performing air convection cooking based on the fry basket and performing heat conduction cooking based on the inner pot, the lid is capable of being fastened to the cooking body and locked to the cooking body, the cooking apparatus further includes a trigger disposed on one of the lid and the cooking body and a sensing member disposed on the other of the lid and the cooking body, the trigger does not trigger the sensing member in a state where the lid is not fastened to the cooking body and/or where the lid is fastened to the cooking body and locked, the trigger triggers the sensing member to generate a trigger signal in a state where the lid is fastened to the cooking body but not locked, the cooking body enables a heat conduction cooking function when the trigger signal is not received and enables the air convection cooking function when the trigger signal is received.

In the scheme of this application, motor drive second blade rotates for in external environment's the air gets into the casing from the income wind gap, cold air flows to the motor under the guide effect of water conservancy diversion muscle in getting into the casing, dispels the heat to the motor, thereby avoids the high temperature of motor, and then is favorable to improving cooking equipment's reliability, perhaps reduces the heat-resisting grade of motor, reduction product cost under the prerequisite of guaranteeing the same reliability.

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 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 wall cover plate in the cooking apparatus of FIG. 1;

FIG. 8 is a schematic cross-sectional view of the bottom wall cover shown in 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 pan of the cooking apparatus shown in fig. 1;

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

FIG. 13 is a perspective view of the 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 of the cooking apparatus shown in fig. 1;

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

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 schematic cross-sectional 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 related to the present application are shown in the drawings, not all of the structures. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within 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 a schematic 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, fig. 4 is a schematic exploded structure diagram of the cooking apparatus shown in fig. 3, and 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 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 pot 120 can be placed in the outer pot 112 and positioned above the heating assembly 113, and the first inner pot 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 on the cooking body 110 and locked with 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 thermally conductive cooking (e.g., pressure cooking) under a pressure condition based on the second inner pot 140 but also thermally conductive cooking (e.g., frying, stir-frying, boiling, stewing, steaming, etc.) under an atmospheric 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 on 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 only perform heat conduction cooking under pressure based on the second inner pan 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 and a bubble breaker.

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 casing 111, an outer pot 112 disposed in the casing 111, a heating element 113 disposed inside the outer pot 112, an air source element 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, and a sealing element 116 disposed between the outer pot 112 and the heat insulation 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 pot 120 and the outer pot 112 during the convection cooking of air, so as to reduce the temperature rise of the outer pot 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 of a bottom cover plate in the cooking apparatus shown in fig. 1, fig. 8 is a schematic sectional view of the bottom cover plate shown in fig. 7, and a 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 spaced at a 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 housing 111, and air in the external environment enters the housing 111 through the air inlet 1115, is transmitted to the air outlet 1117 along the gap between the inner peripheral wall 1112 of the housing 111 and the outer peripheral wall of the outer pot 112, and flows out of the housing 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 disposed in a cylindrical shape, and the bottom wall of the outer pot 112 may be provided with an outer pot through hole. The heating assembly 113 is positioned in the outer pot 112 and is arranged 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 the present embodiment, the number of the first overflowing holes 1133 may be one, and is centrally disposed with respect to the disc 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 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 the diameter 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, so long as the support structure is capable of supporting the fry basket 230 and is provided with the first overflow holes 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 opposite sides of the motor 1142 along the axial direction of the cooking body 110. The first blade 1141 is located at a side of the heating assembly 113 departing 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 fry basket body 131 from the bottom of the fry basket body 131 through the first flow channel, and heats up to form hot air after the heating assembly 113 heats up, the hot air flows to the cover 150 through the second flow channel, and then is input into the fry basket body 131 from the top opening of the fry basket body 131 under the guiding and intercepting action of the cover 150 to heat the food placed in the fry 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 flow 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 flow hole in 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 sectional structure diagram of the cooking apparatus shown in fig. 1, an inner diameter a of the air guide rib 1116 is greater 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.

With reference to fig. 6, in the axial direction of the cooking main 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 housing 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 of the motor 1142, and effectively reduce the temperature rise of the motor 1142.

With continued reference 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 on the plate 1131 of the heating assembly 113, which is not limited in this application and can be selected by those 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 cross-sectional structure diagram of the first inner pot of the cooking apparatus shown in fig. 1, fig. 12 is a perspective structure diagram 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 and is located on the side of the second sub-bottom wall 1212 facing the heating assembly 113 (i.e., the side away from the fry basket 130); the first cylindrical connecting wall 1214 connects the first sub-bottom wall 1211 and the second sub-bottom wall 1212, and the 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 pot 120 is placed in the outer pot 112, the third sub-bottom wall 1213 is supported on the heating assembly 113, and the third sub-bottom wall 1213 and the heating assembly 113 form a second annular contact area at the periphery of the first overflowing hole 1133, so that the heating assembly 113 can form a stable support for the first inner pot 120, and at this time, the first sub-bottom wall 1211 is located at a side of the heating assembly 113 facing the fry basket 130 and keeps a predetermined interval from the heating assembly 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 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 in this application and can be selected by those 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 centrally located 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 disposed on the third sub-bottom wall 1213 and is located 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 may be 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 region. In some embodiments, the third overflowing hole 1217 may also 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 actual needs.

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 fry basket 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. A fourth overflow hole 1313 may be provided on the bottom wall 1311 of the 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 the cover 150 is 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 trigger 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 the trigger 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 triggering member 170 may not trigger the sensing member 160, and at this time, the cooking body 110 does not receive a triggering signal, so that the pressure stewing function is enabled. When the cover 150 is fastened to the cooking body 110 but not locked, the trigger 170 may trigger the sensing member 160 to generate a trigger signal, and at this time, the cooking body 110 receives the trigger 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 only, 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 trigger 170 may trigger the sensing member 160 to generate a trigger signal, and at this time, the cooking body 110 receives the trigger 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 transfer function may also include only the atmospheric pressure stewing function, which is not limited in this application and can be selected by those 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 also be disposed on the cover 150, and the triggering member 170 may also 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 main 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 is provided with 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 within outer pot 212 and positioned above heating assembly 213, 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 overflowing hole 2133, and is used for guiding the grease in the basket body 231 to flow into the oil receiving pan 216 through the first overflowing 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 main body 210 is also capable of performing heat conduction cooking (i.e., cooking such as frying, stir-frying, boiling, stewing, steaming, etc.) based on the inner pot 240 (i.e., cooking based on direct contact heat transfer between the heating member 213 and the inner pot 240). 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, 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 insulation cover 215 and the oil receiving pan 216 can be fixed on the tray 2131 of the heating assembly 213, so that the tray 2131, the oil receiving pan 216 and the heat insulation cover 215 of the heating assembly 213 are tightly fitted, 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, a tray body 2131 of the heating assembly 213 serves as a support structure for supporting the basket 230 and forms a first overflowing hole 2133, and the oil receiving pan 216 is disposed below the tray body 2131 and in an area surrounded by the heat generating pipes 2132.

In the present embodiment, the number of the heat generating pipes 2132 may be two, which are respectively denoted as a first heat generating pipe 21321 and a second heat generating pipe 21322. The first heat generation pipe 21321 is circumferentially disposed around the first overflowing hole 2133 and is configured to generate heat during heat conduction cooking. The second heat generation pipe 21322 is disposed around the periphery of the first heat generation pipe 21321 and is used 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 heat generating pipe 21321 and the second heat generating pipe 21322 may also be arranged side by side along the axial direction of the cooking body, that is, there is no nesting relationship between the first heat generating pipe 21321 and the second heat generating pipe 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 that 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 pipe 21322 may not be fixed by the tray body 2131 but may be provided separately from the tray body 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 shield 215 and used for guiding the grease in the drip pan body 2161 to the lower part of the heat shield 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 receiver 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 an arrangement, the upper end opening of the cylindrical connecting wall 21614 may 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 around the periphery of the cylindrical connecting wall 21614 for collecting grease and/or debris. 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 periphery 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, wherein the basket 230 includes a basket body 231 and an oil guide member 232. The basket body 231 may be cylindrical 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 circumferential 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 basket body 231 to flow into the first collection area of the oil pan 216 through the first flow passing 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 assembly 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.

A 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 face 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, which is not limited in this application and can be selected by one skilled in the art according to actual needs.

The third overflowing hole 23223, the first overflowing hole 2133 and the second overflowing hole 21615 cooperate with each other to form a first flow passage communicating with the bottom of the basket body 231, and a predetermined space is maintained between the outer peripheral wall 2312 of the basket body 231 and the inner peripheral wall 2312 of the outer pan 212 to form a second flow passage communicating with the top of the basket body 231.

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 this embodiment, when the cooking apparatus 200 performs 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 to form hot air after being heated by the heating assembly 213, and the hot air flows upward through the second flow passage and then is input into the basket body 231 from the overflow holes 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 in this application are relative concepts and are not specifically meant 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 main 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 covered on the second upper cylinder 23222, and the third overflowing hole 23223 is disposed on the second upper cylinder 23222. In the embodiment, the upper barrel 2322 is arranged to include 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 a 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. 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 deflector 2323 includes a main cover plate 23231 and a cylindrical side plate 23232 provided 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 barrel 23222 in the radial direction, for example, the main cover plate 23231 may be disposed in a disc shape, the second upper barrel 23222 may be disposed in a cylinder shape, and the radius of the main cover plate 23231 is greater than the outer diameter of the second upper barrel 23222. The main cover 23231 serves to block grease and/or debris that may fall from the food to be cooked during the convection cooking process, prevent grease and/or debris that may fall from the food to be cooked from directly falling through the bottom wall aperture 2313, and to some extent, reduce the amount of grease and/or debris that may leak through the bottom wall aperture 2313. Grease falling onto the main cover 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 is within the scope 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," 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 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 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 (10)

1. A cooking apparatus, characterized in that the cooking apparatus comprises a cooking body comprising a housing, an outer pot, a heating assembly and an air source assembly; the outer pot is arranged in the shell, the heating assembly is arranged in the outer pot, and an air inlet and a flow guide rib arranged around the air inlet are arranged on the bottom wall of the shell;

the air source assembly comprises a first blade, a motor and a second blade, wherein the first blade is arranged in the outer pot, the motor and the second blade are arranged between the shell and the outer pot, the motor drives the first blade and the second blade, the first blade is used for being matched with the heating assembly to realize air convection cooking in the outer pot, and the second blade is used for enabling air outside the cooking equipment to flow to the motor from the air inlet under the action of the air guide ribs.

2. The cooking apparatus according to claim 1, wherein the first blade and the second blade are spaced apart from each other at opposite sides of the motor along an axial direction of the cooking body, and the second blade is located at a side of the motor facing a bottom wall of the housing, and a projection of the second blade along the axial direction of the cooking body overlaps with the air inlet.

3. The cooking apparatus according to claim 2, wherein the second blade and the guide rib are coaxially arranged along an axial direction of the cooking body, an inner diameter of the guide rib is larger than an outer diameter of the second blade, and a difference between the inner diameter and the outer diameter is 0.6mm-6mm.

4. The cooking apparatus of claim 3, wherein the second vane is disposed within the flow guide rib.

5. The cooking apparatus according to claim 1, wherein an air outlet is further provided on the peripheral wall of the housing, and the air introduced by the second blade is transmitted to the air outlet along a gap between the inner peripheral wall of the housing and the outer peripheral wall of the outer pot after flowing through the motor, and is output from the air outlet to an external environment, wherein the air outlet is located on a side of the heating assembly facing away from the motor in the axial direction of the cooking body.

6. The cooking apparatus according to claim 5, wherein the number of the air outlets is a plurality of air outlets arranged at intervals along a circumferential direction of the housing, and wherein a total length of an area occupied by the plurality of air outlets along the circumferential direction of the housing is not less than 1/3 of a circumference of the housing.

7. The cooking apparatus of claim 1, wherein the bottom wall of the housing includes a bottom wall frame and a bottom wall cover plate detachably fixed to the bottom wall frame, and the air inlet and the air guide rib are disposed on the bottom wall cover plate.

8. The cooking apparatus of claim 1, wherein the heating assembly defines a first overflow aperture, the cooking apparatus further comprising a first inner pan and a fry basket, the first inner pan being positionable within the outer pan and above the heating assembly, the first inner pan defining a second overflow aperture and a third overflow aperture, the fry basket being positionable within the first inner pan, the fry basket comprising a fry basket body, the fry basket body defining a fourth overflow aperture, the cooking body being capable of convective air cooking based on the fry basket; wherein the first overflow hole, the second overflow hole and the fourth overflow hole are matched with each other to form a first flow passage communicated with the bottom of the basket body, a predetermined interval is kept between the outer peripheral wall of the basket body and the inner peripheral wall of the first inner pot, and a second flow passage communicated with the top of the basket body is formed by being matched with the third overflow hole.

9. The cooking apparatus of claim 8, wherein the first vane is configured to output air within the fry basket body from a bottom of the fry basket body through the first flow passage and into the fry basket body from a top of the fry basket body through the second flow passage after being heated by the heating assembly, the cooking body further comprising a seal configured to block air heated by the heating assembly from being transferred between an outer peripheral wall of the first inner pot and an inner peripheral wall of the outer pot.

10. The cooking apparatus of claim 1, further comprising a fry basket, an inner pan, and a lid, the cooking body capable of convective air cooking based on the fry basket and conductive heat cooking based on the inner pan, the lid capable of snapping onto and locking with the cooking body, the cooking apparatus further comprising a trigger disposed on one of the lid and the cooking body and a sensing member disposed on the other of the lid and the cooking body, the trigger not triggering the sensing member in a state where the lid is not snapped and/or the lid is snapped and locked with the cooking body, the trigger triggering member triggering the sensing member to generate a trigger signal in a state where the lid is snapped and the cooking body is not locked, the cooking body enabling a conductive heat function when not receiving the trigger signal and enabling a convective air function when receiving the trigger signal.

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