CN219289209U - Cooking apparatus - Google Patents

Abstract

The utility model relates to the technical field of kitchen appliances, in particular to cooking equipment. The present utility model provides a cooking apparatus comprising: the inner container and the heating device. The inner container is detachably arranged in the cooking equipment, and the wall of the inner container is hollow to form a heating cavity. The heating device is communicated with the heating cavity. During low-temperature cooking, clean water is injected into the liner, then the sealed food is immersed in the clean water, a heating device is used for introducing heating medium into the heating cavity, and heat is transferred into the clean water through the liner wall and then transferred to the food immersed in the clean water. Because the volume of water is big, absorbs the heat more, and temperature fluctuation is little, and the accuse temperature is accurate moreover, the heat capacity ratio of water is high, and temperature control is stable, and low temperature control is convenient, can not appear the problem that temperature fluctuation is big. The surface area of the food is small, the contact area with steam is small, and the surface area of water is large, so that the heat can be absorbed more effectively; and the energy density of water is higher than that of steam, the heat transfer area is equal, the conduction heat of water is more, and the heating efficiency is higher.

Description

Cooking apparatus

Technical Field

The utility model relates to the technical field of kitchen appliances, in particular to cooking equipment.

Background

The steaming and baking machine is a product which combines an oven and a steam box into a whole and has various cooking functions such as steaming, baking, microwave and the like.

In order to meet market demands, a part of steaming and baking machines are provided with a low-temperature cooking function. The low-temperature cooking is a cooking mode with low heating temperature and long cooking time, so that the inner and outer maturity of the food is consistent, and the food has better taste. In the prior art, low temperature cooking is typically achieved by adding steam or hot air to the container to exchange heat with the food in the container. However, in the actual application process, most of the cooking temperature of the low-temperature cooking menu is concentrated in the temperature range of 50-80 ℃, the temperature of steam cannot be satisfied in the temperature range of 50-80 ℃ under normal pressure, and the temperature can be controlled within 50-80 ℃ only by mixing the steam with air, so that the air quantity needs to be strictly controlled, otherwise, the temperature fluctuation is large, and the cooking efficiency is affected; the hot air is heated and repeatedly mixed in a circulating way through forced air convection, so that the air temperature of the space is uniform, and the problem of high temperature fluctuation is also caused.

In addition, the steam heating mainly transfers heat through the condensation phase change of steam on the surface of food, when the surface of the food is wrapped by the condensation phase change hot water, the temperature difference disappears, so that the condensation phase change cannot be sustained, the heat can be conducted on the food only in an outside-in mode, and when the external temperature is reduced, the heat can be transferred in a mode of changing through a condensing box, so that the heating efficiency is low; the energy density of the hot air is lower than that of steam, and the heat transfer can only be conducted by contacting the hot air with food, so that the efficiency is lower than that of condensation heat transfer.

Disclosure of Invention

The technical problems to be solved by the utility model are as follows: the existing cooking equipment directly heats food by steam or hot air during low-temperature cooking, the efficiency of the low-temperature cooking function of the cooking liner is low, and the temperature control accuracy is poor.

(II) technical scheme

In order to solve the above technical problems, an embodiment of the present utility model provides a cooking apparatus, including: an inner container and a heating device;

the inner container is detachably arranged in the cooking equipment, and the container wall of the inner container is arranged in a hollow way and forms a heating cavity;

the heating device is communicated with the heating cavity and can be used for introducing heating medium into the heating cavity.

Further, a steam inlet hole is formed in the outer side wall of the inner container, one end of the steam inlet hole is communicated with the heating cavity, and the other end of the steam inlet hole is communicated with the heating device;

the distance from the steam inlet to the top of the liner is L, and the height of the liner is H, wherein L: h=0.01 to 0.5.

Further, the heating cavity comprises a first part positioned at the bottom and a second part encircling the periphery of the first part;

the inner container further comprises a connecting pipe, the connecting pipe is arranged in the heating cavity, one end of the connecting pipe is communicated with the steam inlet, and the other end of the connecting pipe faces the first part.

Further, an end of the connecting pipe away from the steam inlet hole extends into the first portion.

Further, a steam outlet hole is formed in the side wall of the inner container, which is opposite to the steam inlet hole, and the steam outlet hole is communicated with the heating cavity.

Further, the thickness of the first portion decreases in a direction from the steam inlet hole to the steam outlet hole.

Further, the inner bottom wall of the inner container is horizontally arranged, and one end of the outer bottom wall of the inner container, which is close to the steam inlet, is inclined in a direction away from the inner bottom wall of the inner container.

Further, a plurality of raised strips are arranged on the inner bottom wall of the inner container at intervals.

Further, the device also comprises a detection piece, wherein the detection piece is used for monitoring the temperature in the inner container;

the detection piece is arranged on the inner bottom wall of the inner container and is fixed through the convex strips.

Further, the heating device is a steam generating device, the heating medium is steam, the steam generating device is communicated with the heating cavity, and the steam is introduced into the heating cavity.

The utility model has the beneficial effects that:

the present utility model provides a cooking apparatus comprising: the inner container and the heating device. The inner container is detachably arranged in the cooking equipment, and the wall of the inner container is hollow to form a heating cavity. The heating device is communicated with the heating cavity and can be used for introducing heating medium into the heating cavity. When low-temperature cooking is needed, clean water is injected into the liner, the clean water is used as a heating medium in low-temperature cooking, then the sealed food is immersed into the clean water, then a heating medium is introduced into the heating cavity through the heating device, heat is transferred into the clean water through the liner wall, and then the heat is transferred to the sealed food immersed in the clean water through heat conduction of the water. Because the volume of the water body is large, the heat is absorbed, the temperature fluctuation caused by steam is smaller, the temperature control is more accurate, the cooking requirement of food is easy to meet, the heat capacity ratio of water is high, the temperature control is stable, the low-temperature control is convenient, and compared with the prior art, the problem of large temperature fluctuation can not occur. Meanwhile, the food has small volume and surface area, the contact area with steam is small, a large amount of steam heat is wasted during cooking, the volume of water is large, the surface area is large, and the steam heat can be absorbed more effectively; and, the energy density of water is higher than the energy density of steam, and equal heat transfer area, the conduction heat of water is more, compares in prior art, and heating efficiency is higher.

Drawings

In order to more clearly illustrate the embodiments of the present utility model or the technical solutions in the prior art, the drawings that are needed in the description of the embodiments or the prior art will be briefly described, and it is obvious that the drawings in the description below are some embodiments of the present utility model, and other drawings can be obtained according to the drawings without inventive effort for a person skilled in the art.

Fig. 1 is a schematic structural view of a cooking apparatus according to an embodiment of the present utility model;

FIG. 2 is a schematic view of the structure of the liner;

FIG. 3 is a schematic view of the structure of the first bladder;

FIG. 4 is a schematic structural view of a second bladder;

FIG. 5 is a cross-sectional view of the liner;

fig. 6 is a top view of the liner.

Icon: 1-an inner container; 11-a heating chamber; 111-a first part; 112-a second portion; 13-steam inlet holes; 14-a steam outlet hole; 15-convex strips; 16-a first bladder; 161-first flanging; 17-a second bladder; 171-a second flange; 18-a seal; 19-connecting pipes;

2-detecting part; 21-a wireless temperature probe;

3-inner cavity.

Detailed Description

The technical solutions of the present utility model will be clearly and completely described in connection with the embodiments, and it is apparent that the described embodiments are some embodiments of the present utility model, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the utility model without making any inventive effort, are intended to be within the scope of the utility model.

As shown in fig. 1 to 6, an embodiment of the present utility model provides a cooking apparatus including: a liner 1 and a heating device. The inner container 1 is detachably arranged in the cooking equipment, and the container wall of the inner container 1 is arranged in a hollow manner and forms a heating cavity 11. The heating device is communicated with the heating cavity 11, and can feed a heating medium into the heating cavity 11.

The cooking equipment provided by the embodiment comprises an inner container 1 and a heating device, wherein the inner container 1 is provided with a bottom wall and a side wall surrounding the periphery of the bottom wall, one end of the inner container 1 is arranged in an open mode, and food materials to be cooked are placed in the inner container 1 when the cooking equipment is used; the bottom wall and the side wall of the liner 1 are both hollow and provided with a heating cavity 11, and a heating medium in the heating cavity 11 transfers heat to food through the liner wall in a heat conduction mode. The heating device is used for generating heating medium, and is communicated with the heating cavity 11, optionally through a pipeline, and the heating medium generated in the heating device is introduced into the heating cavity 11 to heat food. When low-temperature cooking is needed, clean water is firstly injected into the liner 1, the clean water is used as a heating medium in low-temperature cooking, then sealed food is immersed in the clean water, then the heating medium is introduced into the heating cavity 11 through the heating device, heat is transferred to the clean water through the liner wall, and then the heat is transferred to the sealed food immersed in the clean water through heat conduction of the clean water. Because the volume of the water is large, the heat is absorbed, the temperature fluctuation caused by steam is smaller, the temperature control is more accurate, the cooking requirement of food can be met, the heat capacity ratio of water is high, the temperature control is stable, the low-temperature control is convenient, and compared with the prior art, the problem of large temperature fluctuation can not occur. Meanwhile, the food has small volume and surface area, the contact area with steam is small, a large amount of steam heat is wasted during cooking, the volume of water is large, the surface area is large, and the steam heat can be absorbed more effectively; and, the energy density of water is higher than the energy density of steam, and equal heat transfer area, the conduction heat of water is more, compares in prior art, and heating efficiency is higher.

Meanwhile, in the embodiment, the liner 1 is detachably arranged in the cooking equipment, the original structure of the cooking equipment is not required to be changed, and meanwhile, the functions of the cooking equipment can be enriched.

Alternatively, the cooking device may be a steam box, a steaming and baking integrated machine, or the like.

In this embodiment, the heating medium may be hot air or water vapor, and when the heating medium is hot air, the heating device may be a heating pipe or the like, and when the heating medium is water vapor, the heating device is a steam generating device.

As shown in fig. 1 to 6, the outer side wall of the liner 1 is provided with a steam inlet hole 13, one end of the steam inlet hole 13 is communicated with the heating cavity 11, and the other end is communicated with the heating device.

In this embodiment, since the liner wall of the liner 1 is hollow, the liner 1 has an inner wall and an outer wall, the inner wall is close to the food, and the outer wall is far away from the food; the inner wall is divided into an inner bottom wall and an inner side wall, and the outer wall is divided into an outer bottom wall and an outer side wall. The steam inlet 13 is arranged on the outer side wall, the cooking equipment is provided with an inner cavity 3, a steam outlet pipeline is arranged in the inner cavity 3, and when the cooking equipment is used, the steam inlet 13 is communicated with the steam outlet pipeline, and then the inner container 1 is placed in the inner cavity 3. The steam inlet hole 13 is arranged on the outer side wall, so that the steam inlet hole 13 is convenient to match with a steam outlet pipeline.

As shown in fig. 5, the distance from the steam inlet 13 to the top of the liner 1 is L, and the height of the liner 1 is H, where L: h=0.01 to 0.5.

Above-mentioned content mentions, cooking equipment is steam ager or steam roast all-in-one, and its inside is provided with out steam hole 14, and current steam ager or steam roast all-in-one in order to do benefit to the culinary art of food, and its out steam hole 14 all sets up in the position of leaning on, inner bag 1 in this embodiment is close to the top setting with steam inlet 13 for adapt current steam ager or steam roast all-in-one, can enrich the function of steam ager or steam roast all-in-one, also need not to change the structure of current steam ager or steam roast all-in-one simultaneously, reduce cost.

For example, L: h=0.2; when the height of the liner 1 is 50cm, the distance from the steam inlet 13 to the top of the liner 1 is 10cm.

As shown in fig. 5, the heating chamber 11 includes a first portion 111 at the bottom and a second portion 112 surrounding the first portion 111 at the peripheral side. The liner 1 further comprises a connecting pipe 19, the connecting pipe 19 is arranged in the heating cavity 11, one end of the connecting pipe 19 is communicated with the steam inlet 13, and the other end faces the first portion 111.

In this embodiment, the first portion 111 is a region between the inner bottom wall and the outer bottom wall, the second portion 112 is a region between the inner side wall and the outer side wall, and the second portion 112 surrounds the periphery of the first portion 111.

In this embodiment, the heating medium is introduced into the heating chamber 11 through the connection pipe 19. After the heating medium lets in the heating chamber 11, the heating medium can upward movement, and the one end that admission hole 13 was kept away from to connecting pipe 19 sets up towards first part 111, can let in more heating medium to first part 111 for the heating medium can be full of whole heating chamber 11, makes the heating more even, improves the culinary art effect.

Alternatively, as shown in fig. 5, an end of the connecting pipe 19 remote from the steam inlet hole 13 protrudes into the first portion 111.

In this embodiment, in order to allow more heating medium to enter the first portion 111, the length of the connection pipe 19 is increased such that an end of the connection pipe 19 away from the steam inlet hole 13 directly protrudes into the first portion 111.

When the heating device is used, the heating medium enters the first part 111 through the connecting pipe 19, and the heating medium has a tendency to move upwards in the heating cavity 11, so that the heating medium in the first part 111 can spontaneously enter the second part 112, and one end of the connecting pipe 19 far away from the steam inlet 13 directly penetrates into the first part 111, so that the first part 111 and the second part 112 are filled with the heating medium, and the cooking effect of the liner 1 is improved.

Optionally, in this embodiment, in order to make the heating medium fill the whole heating cavity 11, the steam inlet 13 may be disposed close to the first portion 111, so that part of the heating medium can enter the first portion 111 and then enter the second portion 112 from the first portion 111, so that both the first portion 111 and the second portion 112 can be filled with the heating medium, and the cooking effect is improved.

As shown in fig. 1 to 6, the sidewall of the liner 1 is further provided with a steam outlet 14, and the steam outlet 14 is communicated with the heating cavity 11.

In this embodiment, part of the heating medium in the heating cavity 11 can leave the heating cavity 11 through the steam outlet 14, so as to avoid the excessive pressure in the heating cavity 11, and the external heating medium cannot be input into the heating cavity 11.

In this embodiment, as shown in fig. 1 to 6, it is preferable that the steam outlet 14 is located at a side opposite to the steam inlet 13, so that after the heating medium flows through the heating cavity 11, the heating medium can leave the heating cavity 11 through the steam outlet 14, so that the heating cavity 11 can be filled with the heating medium, and localized heating is avoided.

Specifically, the steam outlet hole 14 is disposed on a side wall of the liner 1 opposite to the steam inlet hole 13, in this embodiment, the side wall.

The heating medium leaving the heating cavity 11 through the steam outlet 14 can also enter the inner container 1 for heating food, thereby improving the cooking effect.

As shown in fig. 1 to 6, a flange is formed at the edge of the liner 1, and the steam outlet 14 is disposed on the flange.

In this embodiment, the steam outlet hole 14 is formed on the flange, so that clean water in the liner 1 is prevented from flowing into the heating cavity 11 through the steam outlet hole 14 when the liner 1 is carried.

As shown in fig. 1 to 6, the thickness of the first portion 111 decreases in the direction from the steam inlet hole 13 to the steam outlet hole 14.

In this embodiment, along the direction from the steam inlet 13 to the steam outlet 14, the thickness of the first portion 111 decreases, a space with one high end and one low end is formed at the first portion 111, and when the heating medium enters the first portion 111 and flows around, the space gradually decreases, so that the volume of steam can be compressed, the flow rate of steam is maintained, and the constant temperature of water in the liner 1 is ensured.

In this embodiment, as shown in fig. 4 and 5, specifically, the inner bottom wall of the liner 1 is disposed horizontally, and one end of the outer bottom wall of the liner 1, which is close to the steam inlet 13, is inclined in a direction away from the inner bottom wall of the liner 1.

In this embodiment, by horizontally arranging the inner bottom wall of the liner 1, one end of the outer bottom wall, which is close to the steam inlet 13, is inclined downward to form the first portion 111 with decreasing thickness, which is simple in structure and convenient to arrange.

Alternatively, the thickness of the first portion 111 may be decreased in the direction from the steam inlet 13 to the steam outlet 14 by increasing the thickness of the outer bottom wall, or increasing the thickness of the inner bottom wall, or by inclining the inner bottom wall.

It should be noted that, when the inner bottom wall of the liner 1 is horizontally disposed with respect to the liner 1, if the liner 1 is vertically disposed, the inner bottom wall of the liner 1 is in a vertical state.

As shown in fig. 2, 5 and 6, a plurality of protruding strips 15 are provided on the inner bottom wall of the liner 1 at intervals.

In the embodiment, the plurality of raised strips 15 are arranged on the inner bottom wall of the liner 1 at intervals, so that the heated surface area is increased, the clean water in the liner 1 can absorb more heat, the heating efficiency is improved, and the waste of heating media is avoided; meanwhile, the raised strips 15 can hold the object, reduce the contact between the food and the inner bottom wall, and keep the food heated uniformly by the clean water.

As shown in fig. 2, 5 and 6, the cooking apparatus further comprises a probe 2, wherein the probe 2 is used for monitoring the temperature in the inner container 1.

In this embodiment, the detecting member 2 is configured to monitor the temperature change of the clean water in the liner 1 in real time, and regulate and control the supply of the heating medium of the heating device in real time. Specifically, when the detecting element 2 monitors that the temperature of the clean water in the liner 1 is lower than a preset temperature, the detecting element 2 feeds information back to the heating device, the heating device increases the conveying amount of heating medium, and the temperature of the clean water in the liner 1 is improved; when the detecting piece 2 detects that the temperature of the clean water in the liner 1 is higher than the preset temperature, the detecting piece 2 feeds information back to the heating device, the heating device reduces the conveying amount of heating medium, and the temperature of the clean water in the liner 1 is reduced.

As shown in fig. 2, 5 and 6, the detecting member 2 is disposed in the liner 1 and is located at a side away from the steam inlet 13. The probe 2 is fixed to the inner bottom wall of the liner 1 by the protruding strips 15.

In this embodiment, the detecting element 2 is disposed in the liner 1 and far away from the steam inlet 13, so as to avoid the influence of steam at the steam inlet 13 on the detection result of the detecting element 2.

The probe 2 is fixed by the protruding strip 15, and it is possible to prevent the probe 2 from moving together with the liner 1 when the liner 1 is moved.

Preferably, as shown in fig. 2, 5 and 6, the detecting member 2 is a wireless temperature probe 21, and the wireless temperature probe 21 is disposed on the inner bottom wall of the liner 1 and away from the steam inlet 13.

In this embodiment, the wireless temperature probe 21 is disposed on the inner bottom wall of the liner 1, and since the inner bottom wall of the liner 1 is provided with a plurality of raised lines 15, the detecting member 2 can be disposed between two raised lines 15, or between the raised lines 15 and the inner side wall, the raised lines 15 can limit the detecting member 2, so that the detecting member 2 is prevented from being impacted by water flow to move during the process of carrying the liner 1.

It will be appreciated that the probe 2 may also be a temperature sensor or the like.

According to the cooking device provided by the embodiment of the utility model, the heating device is a steam generating device, the heating medium is steam, and the steam generating device is communicated with the heating cavity 11 and is used for introducing steam into the heating cavity 11.

In this embodiment, the vapor pressure is higher than 100 ℃, and the overall temperature can be maintained stable.

As shown in fig. 1 to 6, the liner 1 includes a first liner body 16 and a second liner body 17, the first liner body 16 is disposed in the second liner body 17, and the heating cavity 11 is formed between the first liner body 16 and the second liner body 17.

In this embodiment, the liner 1 includes two parts, namely, a first liner body 16 and a second liner body 17, where the second liner body 17 is slightly larger than the first liner body 16, and when assembled, the first liner body 16 is assembled in the second liner body 17, and a gap is formed between the first liner body 16 and the second liner body 17, and this gap is the heating cavity 11.

In the embodiment, the liner 1 is arranged in a split manner, and has a simple structure and is convenient to assemble. The two inner containers 1 can be detachably connected, such as clamped, riveted or screwed, or fixedly connected, such as welded or glued, but in any connecting mode, the tightness between the first container 16 and the second container 17 is ensured, so that steam overflow is avoided.

Alternatively, in the present embodiment, the liner 1 may be formed by blow molding.

As shown in fig. 1 to 6, the first container 16 is formed with a first flange 161, the second container 17 is formed with a second flange 171, the first flange 161 is attached to the second flange 171, and a sealing member 18 is disposed between the first flange 161 and the second flange 171.

In the present embodiment, the first flange 161 is fitted over the second flange 171 at the time of assembly, and then the first flange 161 and the second flange 171 are connected by, for example, welding. The first flange 161 and the second flange 171 are provided with the sealing member 18, and by providing the sealing member 18 between the first flange 161 and the second flange 171, steam leakage can be avoided.

Alternatively, the seal 18 may be a rubber ring disposed between the first flange 161 and the second flange 171.

In the present embodiment, the steam outlet hole 14 is provided on the first flange 161.

In the description of the present utility model, it should be noted that the azimuth or positional relationship indicated by the terms "upper", "lower", etc. are based on the azimuth or positional relationship shown in the drawings, and are merely for convenience of describing the present utility model and simplifying the description, and are not indicative or implying that the apparatus or element in question must have a specific azimuth, be constructed and operated in a specific azimuth, and thus should not be construed as limiting the present utility model. Furthermore, the terms "first," "second," and the like, are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.

In the description of the present utility model, it should be noted that, unless explicitly specified and limited otherwise, the terms "mounted," "connected," and "connected" are to be construed broadly, and may be, for example, fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; the communication may be direct or indirect through an intermediate medium, or may be internal to two elements. The specific meaning of the above terms in the present utility model will be understood in specific cases by those of ordinary skill in the art. Furthermore, in the description of the present utility model, unless otherwise indicated, the meaning of "a plurality" is two or more.

The foregoing description of the preferred embodiments of the utility model is not intended to limit the utility model to the precise form disclosed, and any such modifications, equivalents, and alternatives falling within the spirit and scope of the utility model are intended to be included within the scope of the utility model.

Claims (10)

1. A cooking apparatus, comprising: an inner container (1) and a heating device;

the inner container (1) is detachably arranged in the cooking equipment, and the container wall of the inner container (1) is arranged in a hollow manner and forms a heating cavity (11);

the heating device is communicated with the heating cavity (11) and can be used for introducing heating medium into the heating cavity (11).

2. Cooking apparatus according to claim 1, characterized in that the outer side wall of the inner container (1) is provided with a steam inlet hole (13), one end of the steam inlet hole (13) is communicated with the heating cavity (11), and the other end is communicated with the heating device;

the distance from the steam inlet hole (13) to the top of the liner (1) is L, and the height of the liner (1) is H, wherein L: h=0.01 to 0.5.

3. Cooking apparatus according to claim 2, characterized in that the heating chamber (11) comprises a first portion (111) at the bottom and a second portion (112) surrounding the first portion (111) on the periphery;

the inner container (1) further comprises a connecting pipe (19), the connecting pipe (19) is arranged in the heating cavity (11), one end of the connecting pipe (19) is communicated with the steam inlet hole (13), and the other end of the connecting pipe faces the first part (111).

4. A cooking apparatus according to claim 3, wherein an end of the connecting tube (19) remote from the steam inlet opening (13) protrudes into the first portion (111).

5. Cooking apparatus according to claim 3 or 4, characterized in that the side wall of the inner container (1) opposite to the steam inlet hole (13) is further provided with a steam outlet hole (14), and the steam outlet hole (14) is communicated with the heating cavity (11).

6. Cooking apparatus according to claim 5, characterized in that the thickness of the first portion (111) decreases in the direction from the steam inlet opening (13) to the steam outlet opening (14).

7. Cooking apparatus according to claim 6, characterized in that the inner bottom wall of the inner container (1) is arranged horizontally, and that the outer bottom wall of the inner container (1) is inclined in a direction away from the inner bottom wall of the inner container (1) at an end of the inner container close to the steam inlet hole (13).

8. Cooking apparatus according to any one of claims 1 to 4, characterized in that a plurality of ribs (15) are provided at intervals on the inner bottom wall of the inner container (1).

9. Cooking apparatus according to claim 8, further comprising a probe (2), said probe (2) being adapted to monitor the temperature inside said inner container (1);

the detection piece (2) is arranged on the inner bottom wall of the inner container (1) and is fixed through the raised strips (15).

10. Cooking apparatus according to any one of claims 1 to 4, wherein the heating means is a steam generating means, the heating medium is steam, and the steam generating means is in communication with the heating chamber (11) and feeds steam into the heating chamber (11).

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