CN220675834U - Cooking apparatus - Google Patents

Abstract

The embodiment of the utility model provides cooking equipment, which comprises: the inner side wall of the pot body is provided with turbulence ribs; the stirring paddle can rotate in the pot body, and the upper surfaces of blades of the stirring paddle are provided with first slope surfaces; wherein, at the rotatory in-process to vortex muscle of blade, first slope face can cooperate with the vortex muscle to make edible material move up and roll backward along first slope face under the hindrance of vortex muscle. The cooking equipment that this embodiment provided utilizes vortex muscle and stirring rake to mutually support, makes the food in the pot body can fully roll, improves the stirring effect of stirring rake, improves the homogeneity of being heated of food.

Description

Cooking apparatus

Technical Field

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

Background

In the air fryer of the related art, a stirring paddle is arranged in the pot body for conveniently stirring food materials. However, the stirring effect of the stirring paddle is still not ideal, the food material is not rolled sufficiently, and the heating uniformity of the food material is poor.

Disclosure of Invention

Therefore, the utility model aims to provide cooking equipment so as to at least solve the problems that the stirring effect of a stirring paddle is still not ideal and the heating uniformity of food materials is poor.

An embodiment of an aspect of the present utility model provides a cooking apparatus, including: the inner side wall of the pot body is provided with turbulence ribs; the stirring paddle can rotate in the pot body, and the upper surfaces of blades of the stirring paddle are provided with first slope surfaces; wherein, at the rotatory in-process to vortex muscle of blade, first slope face can cooperate with the vortex muscle to make edible material move up and roll backward along first slope face under the hindrance of vortex muscle.

The cooking equipment that this aspect embodiment provided includes the pot body and stirring rake, through set up the vortex muscle on the inside wall of the pot body, set up first slope at the upper surface of the blade of stirring rake, at the stirring rake rotation, the blade is close to the in-process of vortex muscle gradually, make the food in the pot body move up along first slope under the extrusion of vortex muscle and blade, along with the blade continues rotatory, the food on the first slope can roll to the rear side of first slope under the promotion of vortex muscle, specifically roll to the direction of rotation against the stirring rake, utilize vortex muscle and stirring rake to mutually support, the food in the messenger pot body can fully roll, improve the stirring effect of stirring rake, improve the heated homogeneity of food.

In addition, the cooking apparatus provided in the foregoing embodiments of the present application may further have the following additional technical features:

in some embodiments, the first ramp surface is disposed on an upper surface of the blade proximate an end of the inner sidewall of the pan body. The first slope surface is closer to the inner side wall of the pot body, and the first slope surface and the vortex rib are matched with each other.

In some embodiments, the turbulator rib is disposed at the bottom edge of the pan body. On one hand, the stirring device is favorable for being matched with the blades of the stirring paddle close to the bottom wall of the pot body, and on the other hand, the stirring device does not occupy too much space in the pot body, so that the stirring device is convenient to clean.

In some embodiments, the first ramp surface is angled from the inner bottom wall of the pan body by an angle ranging from 10 ° to 60 °. If the inclination angle of the first slope surface is too small, the food material is not easy to roll over, and if the inclination angle of the first slope surface is too large, the food material is not easy to roll up along the first slope surface. Therefore, the included angle between the first slope surface and the inner bottom wall of the pot body is between 10 degrees and 60 degrees, which is beneficial to ensuring the rolling effect of food materials.

In some embodiments, the first ramp surface is a ramp or arcuate surface. The slope surface herein refers not only to a slope surface, but also to a slope surface in a broad sense, wherein one end is high, the other end is low, and the whole slope surface has a slope trend. May be constructed from a beveled surface, may be constructed from an arcuate surface, or may be constructed from both beveled and arcuate surfaces.

In some embodiments, the first ramp surface has a height that is greater at an end of the first ramp surface that is proximate to the inner sidewall of the pan than at an end of the first ramp surface that is distal to the inner sidewall of the pan. Namely, one end of the first slope surface, which is close to the inner wall of the pot body, is lifted up, and interference with the inner wall of the pot body and the turbulent flow rib is avoided. In addition, the food material on the first slope surface is guided to roll towards the middle section of the blade, besides the food material is rolled, the position of the food material can be adjusted, and the food material is uniformly heated.

In some embodiments, the upper surface of the blade of the paddle is further provided with a second ramp surface at an end of the first ramp surface facing away from the direction of rotation of the paddle. The height of the end of the second slope surface, which is close to the first slope surface, is higher than that of the end of the second slope surface, which is far away from the first slope surface.

In these embodiments, the end of the first slope surface facing away from the rotation direction of the stirring paddle is provided with a second slope surface, and the adjacent parts of the first slope surface and the second slope surface are arched, so that the food material can roll down smoothly along the second slope surface under the pushing of the turbulence bars after moving upwards along the first slope surface, and the food material can roll fully conveniently.

In some embodiments, the angle between the second slope surface and the inner bottom wall of the pot body is greater than or equal to the angle between the first slope surface and the inner bottom wall of the pot body. The second slope surface has a larger inclination angle, so that the food material can fall along the second slope surface in a rapid rolling way, and the rolling effect of the food material is improved.

In some embodiments, the second ramp surface and the first ramp surface have an included angle ranging from 30 ° to 160 °. The food material is convenient to roll downwards along the second slope surface after moving upwards along the first slope surface.

In a specific application, the angle between the second ramp surface and the first ramp surface is 44 ° or 60 °.

In some embodiments, the second ramp surface is a ramp or arcuate surface. The slope surface herein refers not only to a slope surface, but also to a slope surface in a broad sense, wherein one end is high, the other end is low, and the whole slope surface has a slope trend. May be constructed from a beveled surface, may be constructed from an arcuate surface, or may be constructed from both beveled and arcuate surfaces.

In some embodiments, the height of the end of the second ramp surface near the inner side wall of the pan body is higher than the height of the end of the second ramp surface far from the inner side wall of the pan body. Namely, one end of the second slope surface, which is close to the inner wall of the pot body, is lifted up, and interference with the inner wall of the pot body and the turbulence bars is avoided. In addition, the food material is guided to roll towards the middle section of the blade, besides the food material is rolled, the position of the food material can be adjusted, and the food material is uniformly heated.

In some embodiments, the blade includes a blade body that extends curvedly in a rotational direction of the stirring paddle, and a tip portion that is turned upside down relative to the blade body, the first and second ramp surfaces being located on an upper surface of the tip portion. Because the tip portion upwarps, can avoid blade and the internal lateral wall of pot, vortex muscle to take place to interfere on the one hand, on the other hand is favorable to guiding edible material to roll to the blade middle section, adjusts the position of edible material to be favorable to edible material evenly to be heated.

Further, when the blade is rotated to align with the position of the spoiler rib, a clearance is provided between the tip portion and the spoiler rib. Avoiding interference.

In some embodiments, a portion of the side wall of the pan body protrudes inwardly to form a spoiler. Simple structure, processing is convenient, and vortex muscle and pot body lateral wall firm in connection moreover.

In some embodiments, the number of the turbulence ribs is at least two, and the turbulence ribs are uniformly distributed along the circumferential direction of the pot body. Then in the process of one turn of the stirring paddle, the stirring paddle can be matched with a plurality of turbulence ribs, so that the food materials at a plurality of positions can be fully turned over, and the cooking effect is improved.

In some embodiments, one of the position of the inner bottom wall of the pot body corresponding to the rotation center line of the stirring paddle and the bottom of the stirring paddle is provided with a convex hull, and the other is provided with a concave pit matched with the convex hull. On one hand, the stirring paddle can be limited by utilizing the cooperation of the convex hulls and the pits, so that the stirring paddle is prevented from being shifted by a large distance in the rotation process, and the side wall of the pot body is bumped, and on the other hand, when the stirring paddle is placed in the pot body, the positions of the convex hulls and the pits can be aligned to realize that the stirring paddle is placed in place rapidly.

In some embodiments, the convex hull is flat. The convex hull can not be too high in projection, so that the cleaning is convenient on the one hand, and on the other hand, when the stirring paddles are not placed in the pot body, the bottom of the pot body is gentle, and therefore the pot body is beneficial to being filled with large flaky food materials for cooking, such as pizza and the like.

In some embodiments, the convex hull has a convex height in the range of 1mm to 30mm. If the protruding height of the convex hull is too small, the stirring paddles cannot be effectively limited, and if the protruding height of the convex hull is too high, the large flaky food materials are not contained in the pot body. Therefore, the convex height of the convex hull is between 1mm and 30mm, the limiting effect on the stirring paddle is good, and the pan body is convenient for placing the flaky food materials.

In some embodiments, the cooking apparatus further comprises an air deflection frying plate that is removably placed on the paddle, or alternatively, the air deflection frying plate and the paddle are placed in the pot.

Specifically, under the condition that the air-guiding frying plate is placed on the stirring paddle, food materials can be placed below the air-guiding frying plate, and the food materials can be placed on the air-guiding frying plate, so that double-layer cooking is realized. In addition, the stirring paddle is matched to stir food, even the stirring paddle drives the air-guiding frying plate to rotate, so that the food in the pot body is uniformly heated, and the cooking effect is improved.

Of course, the stirring paddles can be taken out from the pot body, and the air-guiding frying plates are independently arranged in the pot body, so that the large-sheet food can be arranged above and below the air-guiding frying plates without being interfered by the stirring paddles, and double-layer cooking is realized.

In addition, when the air-guiding frying plate is not needed to be placed, the stirring paddles can be placed in the pot body only. Even when stirring is not needed, the stirring paddle is taken out of the pot body. The cooking tools can be placed according to the needs, so that different cooking can be realized.

In some embodiments, the bottom of the inner side wall of the pot body protrudes inwards to form a whole circle of step surface. The turbulent flow rib protrudes from the step surface. The edge of the air-guiding frying plate is provided with a convex supporting piece. Based on the condition that the air-guiding frying plate is placed in the pot body, the supporting piece avoids the spoiler rib and is erected on the step surface. Based on the condition that the wind-guiding frying plate is placed on the stirring paddle, the supporting piece is higher than the step surface, and the stirring paddle can drive the wind-guiding frying plate to synchronously rotate.

In these embodiments, the air deflection frying plate is supported by the entire circle of step surface, which is beneficial for the air deflection frying plate to be stably placed in the pot body. In addition, under the condition that the air-guiding frying plate is placed on the stirring paddle, the air-guiding frying plate is higher than the step surface, so that friction and interference are avoided.

In some embodiments, the air blast plate is provided with a plurality of first ventilation holes. The hot air circulation is convenient, the upper surface and the lower surface of the food material on the air guide frying plate are heated, and the heating uniformity of the food material is improved.

In some embodiments, the support is a silicone member. On one hand, the high-temperature resistant effect is good, the safety and the sanitation are realized, and on the other hand, the material is softer, so that the inner wall of the pot body is prevented from being scratched.

In some embodiments, the number of supports is a plurality, spaced along the edge of the air deflection frying plate. The air-guiding frying plate is convenient and stable to place.

In some embodiments, the lower surface of the air blast plate is provided with a plurality of ribs, a first end of each rib is close to the center of the air blast plate, a second end of each rib is close to the edge of the air blast plate, and one side of each rib is provided with a second ventilation hole. The design of protruding muscle and second ventilation hole increases the ventilation area, is favorable to hot-blast evenly distributed, improves edible material heated uniformity.

In some embodiments, the cooking apparatus further comprises: the pot shell is provided with a pot body which is detachably arranged in the pot shell; the pot cover can be covered on the pot body and/or the pot shell, the bottom of the pot cover is provided with a heating piece and a protective cover positioned at the outer side of the heating piece, the protective cover can rotate relative to the pot cover, and the protective cover can drive the stirring paddles to rotate.

In the embodiments, the bottom of the pot cover is provided with the heating element and the protective cover positioned outside the heating element, the heating element is protected by the protective cover, and hot air generated by the heating element flows through the protective cover and enters the pot body to heat the food. The protective cover can rotate relative to the pot cover, so that hot air can be uniformly dispersed from the protective cover, and food materials can be uniformly heated. In addition, utilize the safety cover to drive the stirring rake rotation, need not additionally to set up driving motor, reduce spare part, practice thrift the cost. In addition, the bottom wall of the pot body is not required to be perforated to stretch out of the transmission shaft to drive the stirring paddle to rotate, so that the water leakage phenomenon of the pot body can be effectively avoided.

In some embodiments, the stirring paddle is detachably connected with the protecting cover, the stirring paddle can extend into the pot body along with the movement of the pot cover, or the stirring paddle is placed in the pot body, and the protecting cover is connected with the stirring paddle under the condition that the pot cover is covered on the pot body.

In these embodiments, if the stirring paddle is detachably connected to the protective cover, when stirring is required, the stirring paddle can be firstly opened to mount the stirring paddle on the protective cover and then closed, and the stirring paddle extends into the pot body to stir. At this time, a gap is formed between the stirring paddle and the bottom wall of the pot body, so that the abrasion of the stirring paddle and the pot body is avoided. In addition, the convex hulls are not required to be arranged on the bottom wall of the pot body, so that the limitation is not required, and the large-sized sheet food materials can be conveniently placed in the pot body, and the pot body can be conveniently cleaned. Of course, the convex hull can also be arranged, at the moment, the upper part of the stirring paddle is connected with the protective cover, the lower part of the stirring paddle is limited in the convex hull, and the rotation stability of the stirring paddle is improved.

Of course, when stirring is needed, the stirring paddles can be independently placed in the pot body, after the cover is closed, the protective cover stretches into the pot body to be connected with the stirring paddles, and the stirring paddles are driven to rotate by the protective cover.

Additional aspects and/or advantages of the present general inventive concept will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the general inventive concept.

Drawings

The above and other objects and features of the present utility model will become more apparent from the following description of the embodiments thereof, taken in conjunction with the accompanying drawings in which:

fig. 1 shows a schematic cross-sectional view of a related art cooking apparatus;

fig. 2 shows a schematic structural view of a cooking apparatus according to an embodiment of the present application;

FIG. 3 illustrates a partially disassembled schematic view of a cooking apparatus of an embodiment of the present application in an uncapped state;

FIG. 4 shows a schematic structural view of a pan body according to an embodiment of the present application;

FIG. 5 shows a schematic view of the structure of a pan body with a paddle in the pan body according to an embodiment of the present application;

FIG. 6 illustrates a schematic structural view of a stirring paddle of an embodiment of the present application;

FIG. 7 shows a schematic view of the structure of a frying pan with a frying pan in one embodiment of the present application;

FIG. 8 shows a schematic structural view of a blast deflector plate according to an embodiment of the present application;

FIG. 9 shows a schematic cross-sectional view of a frying pan with a frying pan mounted therein according to one embodiment of the present application;

FIG. 10 illustrates another cross-sectional structural view of a fryer pot with an air deflection frying plate in accordance with one embodiment of the present application;

FIG. 11 illustrates a schematic cross-sectional view of a cooking apparatus without a paddle and a blast deflector in accordance with an embodiment of the present application;

FIG. 12 illustrates a schematic cross-sectional view of a cooking apparatus with paddles positioned therein according to one embodiment of the application;

fig. 13 shows a schematic cross-sectional view of a cooking apparatus of an embodiment of the present application with an air blast frying plate positioned therein.

Figure 1 reference numerals illustrate:

10a pot body, 20a stirring paddle,

fig. 2 to 13 reference numerals illustrate:

10 pot body, 110 turbulence ribs, 120 convex hulls, 130 step surfaces,

20 paddles, 210 blades, 211 blade bodies, 212 tips, 213 first ramp surface, 214 second ramp surface, 220 paddle bodies, 221 pits,

30 air-guiding frying plate, 310 supporting piece, 320 ribs, 330 first ventilation holes, 340 second ventilation holes.

A 40-pot shell is arranged on the bottom of the shell,

50 pot covers, 510 heating parts, 520 protection covers, 530 machine heads and 540 cover bodies.

Detailed Description

The following detailed description is provided to assist the reader in obtaining a thorough understanding of the methods, apparatus, and/or systems described herein. However, various changes, modifications, and equivalents of the methods, apparatuses, and/or systems described herein will be apparent after an understanding of the disclosure of the present application. For example, the order of operations described herein is merely an example and is not limited to those set forth herein, but may be altered as will be apparent after an understanding of the disclosure of the present application, except for operations that must occur in a particular order. Furthermore, descriptions of features known in the art may be omitted for clarity and conciseness.

The features described herein may be embodied in different forms and should not be construed as limited to the examples described herein. Rather, the examples described herein have been provided to illustrate only some of the many possible ways to implement the methods, devices, and/or systems described herein, which will be apparent after an understanding of the present disclosure.

As used herein, the term "and/or" includes any one of the listed items associated as well as any combination of any two or more.

Although terms such as "first," "second," and "third" may be used herein to describe various elements, components, regions, layers or sections, these elements, components, regions, layers or sections should not be limited by these terms. Rather, these terms are only used to distinguish one element, component, region, layer or section from another element, component, region, layer or section. Thus, a first member, first component, first region, first layer, or first portion referred to in the examples described herein may also be referred to as a second member, second component, second region, second layer, or second portion without departing from the teachings of the examples.

In the description, when an element such as a layer, region or substrate is referred to as being "on" another element, "connected to" or "coupled to" the other element, it can be directly "on" the other element, be directly "connected to" or be "coupled to" the other element, or one or more other elements intervening elements may be present. In contrast, when an element is referred to as being "directly on" or "directly connected to" or "directly coupled to" another element, there may be no other element intervening elements present.

The terminology used herein is for the purpose of describing various examples only and is not intended to be limiting of the disclosure. Singular forms also are intended to include plural forms unless the context clearly indicates otherwise. The terms "comprises," "comprising," and "having" specify the presence of stated features, amounts, operations, components, elements, and/or combinations thereof, but do not preclude the presence or addition of one or more other features, amounts, operations, components, elements, and/or combinations thereof. The term "plurality" represents two and any number of two or more.

In the present application, unless otherwise specified, the terms "above," "below," "top" and "bottom" are defined based on the orientation of the product in normal use, unless otherwise specified.

Unless defined otherwise, all terms used herein, including technical and scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this utility model belongs. Unless explicitly so defined herein, terms such as those defined in a general dictionary should be construed to have meanings consistent with their meanings in the context of the relevant art and the present utility model and should not be interpreted idealized or overly formal.

In the related art cooking apparatus, for convenience of stirring food materials, a stirring paddle 20a is installed at the bottom of the pot body 10 a. As shown in fig. 1, a stirring seat and a transmission shaft assembly are arranged at the center of the bottom of the pot body 10a, a synchronous motor at the bottom of the pot body 10a drives a lower clutch to drive an upper clutch to rotate, the upper clutch drives a stirring paddle 20a to rotate 360 degrees through the transmission shaft assembly, and food materials are stirred by the stirring paddle 20a. The water leakage and tooth sliding problems of the pot body 10a are easy to occur. And the bottom of the pot body 10a is damaged, the stirring paddle 20a is protruded, so that the large sheet-shaped food material such as pizza and the like cannot be cooked. And even if the air-guiding frying plate is placed, after the stirring paddle 20a is detached, the air-guiding frying plate is placed on the transmission shaft assembly, so that the stability is poor, a thermal circulation cooking air channel is not formed, and a supporting piece is required to be perforated on the side wall of the pot body 10a to support the air-guiding frying plate, so that the structure of the pot body 10a is affected. Moreover, the stirring effect of the stirring paddle 20a on the food material is not very ideal in the related art, and the uniformity of heating of the food material is poor.

Based on the above, embodiments of the present utility model provide a cooking apparatus to solve one or more of the above technical problems. A cooking apparatus according to an embodiment of the present utility model will be described with reference to fig. 2 to 13.

As shown in fig. 4 and 5, an embodiment of the present utility model provides a cooking apparatus, including: the cooker body 10, there are spoiling ribs 110 on the inner sidewall of the cooker body 10; a stirring paddle 20, wherein the stirring paddle 20 can rotate in the pot body 10, and the upper surfaces of blades 210 of the stirring paddle 20 are provided with a first slope surface 213; during the process of rotating the blade 210 to the spoiler 110, the first slope surface 213 can cooperate with the spoiler 110 to enable the food material to move up and roll backward along the first slope surface 213 under the obstruction of the spoiler 110.

According to the cooking equipment provided by the embodiment of the utility model, the cooking equipment comprises the pot body 10 and the stirring paddle 20, the turbulence rib 110 is arranged on the inner side wall of the pot body 10, the first inclined surface 213 is arranged on the upper surface of the blade 210 of the stirring paddle 20, the stirring paddle 20 rotates, the blade 210 gradually approaches to the turbulence rib 110, so that food in the pot body 10 can move upwards along the first inclined surface 213 under the extrusion of the turbulence rib 110 and the blade 210, the food on the first inclined surface 213 can roll to the rear side of the first inclined surface 213 under the pushing of the turbulence rib 110 along with the continuous rotation of the blade 210, and particularly rolls to the direction opposite to the rotation direction of the stirring paddle 20, and the food in the pot body 10 can roll fully by utilizing the interaction of the turbulence rib 110 and the stirring paddle 20, so that the stirring effect of the stirring paddle 20 is improved, and the heating uniformity of the food is improved.

Specifically, when the stirring paddle 20 pushes the food material to the turbulence bar 110 of the pot body 10, the food material generates resistance to run on the slope of the blade 210, and then the food material is turned over continuously when meeting the turbulence bar 110 due to the large inclination angle of the blade 210, so that the cooking is uniform.

Further to the turbulator rib 110, in some embodiments, the turbulator rib 110 is disposed at the bottom edge of the pan body 10, as shown in fig. 4 and 5. On one hand, the stirring device is beneficial to being matched with the blades 210 of the stirring paddle 20 close to the bottom wall of the pot body 10, and on the other hand, the stirring device does not occupy the internal space of the pot body 10 excessively, so that the stirring device is convenient to clean.

In some embodiments, as shown in fig. 4, a portion of the sidewall of the pan body 10 protrudes inwardly to form a spoiler 110. Simple structure, processing is convenient, and vortex muscle 110 and pot body 10 lateral wall firm in connection moreover.

In some embodiments, the number of the turbulence bars 110 is at least two, and the turbulence bars are uniformly distributed along the circumferential direction of the pan body 10. Then in the process of rotating the stirring paddle 20 for one turn, the stirring paddle can be matched with the plurality of turbulence ribs 110, so that the food materials at a plurality of positions can be fully turned over, and the cooking effect is improved.

In a specific application, as shown in fig. 4, the number of the turbulence ribs 110 is two, and the turbulence ribs are symmetrically distributed with respect to the center of the pan body 10.

Further to the first ramp surface 213, in some embodiments, as shown in fig. 5 and 6, the first ramp surface 213 is disposed on an upper surface of the blade 210 near an end of the inner sidewall of the pan body 10. The first slope surface 213 is closer to the inner side wall of the pan body 10, which is beneficial for the first slope surface 213 and the spoiler 110 to cooperate with each other.

In some embodiments, the first ramp surface 213 is angled at an angle ranging from 10 ° to 60 ° with respect to the inner bottom wall of the pan body 10. If the inclination angle of the first slope 213 is too small, the food material is not easy to turn over, and if the inclination angle of the first slope 213 is too large, the food material is not easy to move upwards along the first slope 213. Therefore, the included angle between the first slope surface 213 and the inner bottom wall of the pan body 10 is between 10 ° and 60 °, which is beneficial to ensuring the rolling effect of the food materials.

Further, the first slope surface 213 may have an angle ranging from 10 ° to 45 °, such as 30 ° or 35 °, with the inner bottom wall of the pan body 10.

In some embodiments, the first ramp surface 213 is a ramp or arcuate surface. The slope surface herein refers not only to a slope surface, but also to a slope surface in a broad sense, wherein one end is high, the other end is low, and the whole slope surface has a slope trend. May be constructed from a beveled surface, may be constructed from an arcuate surface, or may be constructed from both beveled and arcuate surfaces.

In some embodiments, as shown in fig. 6 and 12, the height of the end of the first slope surface 213 near the inner sidewall of the pot 10 is higher than the height of the end of the first slope surface 213 far from the inner sidewall of the pot 10. That is, one end of the first slope surface 213, which is close to the inner wall of the pan body 10, is lifted up to avoid interference with the inner wall of the pan body 10 and the turbulence ribs 110. In addition, the food material on the first slope surface 213 is advantageously guided to roll towards the middle of the blade 210, and besides the food material is rolled, the position of the food material can be adjusted, which is advantageous for uniformly heating the food material.

In some embodiments, as shown in fig. 5 and 6, the upper surface of the blade 210 of the stirring paddle 20 is further provided with a second slope surface 214, the second slope surface 214 being located at an end of the first slope surface 213 facing away from the rotation direction of the stirring paddle 20. The height of the end of the second slope surface 214 near the first slope surface 213 is higher than the height of the end of the second slope surface 214 far from the first slope surface 213.

In these embodiments, the end of the first slope surface 213 facing away from the rotation direction of the stirring paddle 20 is provided with the second slope surface 214, where the first slope surface 213 and the second slope surface 214 are adjacent, so that the food material can roll down smoothly along the second slope surface 214 under the pushing of the turbulence bar 110 after moving up the first slope surface 213, and the food material can roll over fully.

In some embodiments, the angle between the second slope surface 214 and the inner bottom wall of the pan body 10 is greater than or equal to the angle between the first slope surface 213 and the inner bottom wall of the pan body 10. The second slope surface 214 has a larger inclination angle, which is beneficial to the food material to roll down along the second slope surface 214 quickly, and improves the rolling effect of the food material.

In some embodiments, the angle between the second ramp surface 214 and the first ramp surface 213 ranges from 30 ° to 160 °. The food material is facilitated to tumble down the second ramp surface 214 after moving up the first ramp surface 213.

In a specific application, the angle between the second ramp surface 214 and the first ramp surface 213 is 44 ° or 60 °.

In some embodiments, the second ramp surface 214 is a ramp or arcuate surface. The slope surface herein refers not only to a slope surface, but also to a slope surface in a broad sense, wherein one end is high, the other end is low, and the whole slope surface has a slope trend. May be constructed from a beveled surface, may be constructed from an arcuate surface, or may be constructed from both beveled and arcuate surfaces.

In some embodiments, as shown in fig. 6 and 12, the height of the end of the second slope surface 214 near the inner side wall of the pot 10 is higher than the height of the end of the second slope surface 214 far from the inner side wall of the pot 10. That is, one end of the second slope surface 214, which is close to the inner wall of the pot body 10, is tilted up to avoid interference with the inner wall of the pot body 10 and the turbulence bars 110. In addition, the food material is guided to roll towards the middle section of the blade 210, besides the food material is rolled, the position of the food material can be adjusted, and the food material is heated uniformly.

In some embodiments, as shown in fig. 6 and 12, the blade 210 includes a blade body 211 and a tip portion 212, the blade body 211 being bent and extended in a rotation direction of the stirring paddle 20, the tip portion 212 being turned up and tilted with respect to the blade body 211, and the first and second slope surfaces 213 and 214 being located at an upper surface of the tip portion 212. Because the tip 212 is tilted upwards, the blade 210 can be prevented from interfering with the inner side wall of the pot body 10 and the turbulence ribs 110, and the food material can be guided to roll towards the middle section of the blade 210, so that the position of the food material can be adjusted, and the food material can be heated uniformly.

Further, when the vane 210 is rotationally aligned with the spoiler 110, there is a clearance between the tip portion 212 and the spoiler 110. Avoiding interference.

To improve the stability of the stirring paddle 20, further, in some embodiments, as shown in fig. 4, 5 and 12, one of the position corresponding to the rotation center line of the stirring paddle 20 on the inner bottom wall of the pan body 10 and the bottom of the stirring paddle 20 is provided with a convex hull 120, and the other is provided with a concave pit 221 adapted to the convex hull 120. On one hand, the stirring paddle 20 can be limited by utilizing the cooperation of the convex hull 120 and the concave pit 221, so that the stirring paddle 20 is prevented from being shifted by a large distance in the rotation process of the stirring paddle 20 and is collided with the side wall of the pot body 10, and on the other hand, when the stirring paddle 20 is placed in the pot body 10, the positions of the convex hull 120 and the concave pit 221 can be aligned to realize the rapid placement of the stirring paddle 20. While facilitating the installation of the paddles 20, the difficulty of cleaning is not increased.

In a specific application, as shown in fig. 12, a convex hull 120 is provided on the bottom wall of the pot body 10, and the stirring paddle 20 includes a paddle body 220 and blades 210 connected to the paddle body 220, and a pit 221 is provided at the bottom of the paddle body 220.

In some embodiments, the convex hull 120 is flat. The convex hull 120 does not protrude too high, so that the cleaning is convenient, and when the stirring paddle 20 is not placed in the pot body 10, the bottom of the pot body 10 is gentle, so that the pot body 10 is beneficial to placing large-sheet food materials for cooking, such as pizza and the like.

In some embodiments, the convex hull 120 has a convex height in the range of 1mm to 30mm. If the protruding height of the protruding hull 120 is too small, the stirring paddle 20 cannot be effectively limited, and if the protruding height of the protruding hull 120 is too high, the large-sized flaky food materials are not contained in the pan body 10. Therefore, the protruding height of the convex hull 120 is between 1mm and 30mm, the limiting effect on the stirring paddle 20 is good, and the pan body 10 is convenient for placing the flaky food materials.

Further, the convex hull 120 has a convex height in the range of 1mm to 10mm, for example 6mm or 8mm.

Further, in some embodiments, as shown in fig. 3, 7, 9, 10 and 13, the cooking apparatus further includes a blast plate 30, the blast plate 30 being detachably placed on the stirring paddle 20, or the blast plate 30 and the stirring paddle 20 being alternatively placed in the pot 10.

Specifically, in the case where the air blast frying plate 30 is placed on the stirring paddle 20, not only food materials can be placed under the air blast frying plate 30, but also food materials can be placed on the air blast frying plate 30, thereby realizing double-layer cooking. In addition, the stirring paddle 20 is matched to stir food, even the stirring paddle 20 drives the air-guiding frying plate 30 to rotate, so that the food in the pot body 10 is uniformly heated, and the cooking effect is improved.

Of course, referring to fig. 9, 10 and 13, the stirring paddle 20 may be further removed from the pot body 10, and the air-guiding frying plate 30 may be separately placed in the pot body 10, so that the large-sized food material may be placed above and below the air-guiding frying plate 30 without being interfered by the stirring paddle 20, and double-layered cooking may be achieved.

Further, referring to fig. 12, when it is not necessary to place the air blast plate 30, the stirrer 20 may be placed only in the pot 10. Even when stirring is not required, referring to fig. 11, the stirring paddle 20 is taken out of the pan body 10. The cooking tools can be placed according to the needs, so that different cooking can be realized.

For placement of the air deflection frying plate 30, in some embodiments, as shown in fig. 4, 7, 8, 9, and 10, the bottom of the inner sidewall of the pan body 10 is configured to protrude inwardly into a full circle of the step surface 130. The spoiler 110 protrudes from the step surface 130. The edge of the blast plate 30 has a convex support 310. Based on the condition that the air guiding frying plate 30 is placed in the pot body 10, the supporting piece 310 avoids the spoiler 110 and is erected on the step surface 130. Based on the condition that the air guiding frying plate 30 is placed on the stirring paddle 20, the supporting piece 310 is higher than the step surface 130, and the stirring paddle 20 can drive the air guiding frying plate 30 to synchronously rotate.

In these embodiments, the use of a full turn of stepped surface 130 to support air deflection plate 30 facilitates smooth placement of air deflection plate 30 within pan body 10. In addition, when the air blast plate 30 is placed on the stirring paddle 20, the air blast plate 30 is made higher than the step surface 130, and friction and interference are prevented from occurring.

For the specific structure of the air blast plate 30, further, a plurality of first ventilation holes 330 are provided on the air blast plate 30. A ventilation gap is arranged between the air-guiding frying plate 30 and the side wall of the pot body 10. The hot air can flow circularly and conveniently in the direction indicated by the arrow in fig. 9, the hot air flows smoothly, the heating effect is good, the bottom and the inner ring form a heat circulation air channel, the upper surface and the lower surface of the food on the air-guiding frying plate 30 can be heated, and the heating uniformity of the food is improved.

Specifically, in the case where the air blast fry plate 30 is erected on the step surface 130 by the plurality of support members 310, hot air can flow through the gap between two circumferentially adjacent support members 310 and through the first ventilation holes 330 on the air blast fry plate 30, ventilation is smooth, and heating effect is good.

Further, the support member 310 is a silicone member. On the one hand, the high temperature resistant effect is good, the safety and the sanitation are realized, and on the other hand, the material is softer, so that the inner wall of the pot body 10 is prevented from being scratched. In a specific application, the silica gel piece is pressed and clamped between the pot body 10 and the air-guiding frying plate 30, and the silica gel piece is assembled in an interference manner, so that the placement stability of the air-guiding frying plate 30 is improved.

Further, the number of the supporting members 310 is plural, and the supporting members are spaced apart along the edge of the air blast plate 30. The air-guiding frying plate 30 is conveniently and stably placed. In a specific application, referring to fig. 8, the number of the supporting members 310 is four, and the supporting members are equally spaced along the circumference of the air guiding and frying plate 30 to stably support the air guiding and frying plate 30.

Further, the outer edge of the air-guiding frying plate 30 is provided with vertical blocking ribs, so that food materials can be blocked, and the food materials are prevented from being blocked between the blocking ribs and the wall surface of the pot body 10. The outer side wall of the baffle rib and the inner side wall of the pot body 10 are provided with gaps, so that on one hand, hot air circulation is facilitated, and on the other hand, under the condition that the air-guiding frying plate 30 is placed on the stirring paddle 20, the air-guiding frying plate 30 is convenient to rotate along with the stirring paddle 20 without friction interference with the pot body 10.

Further, the lower surface of the air blast plate 30 is provided with a plurality of ribs 320, and the plurality of ribs 320 are spaced around the center of the air blast plate 30. Therefore, when the air-guiding frying plate 30 is placed on the stirring paddle 20 and rotates along with the stirring paddle 20, the ribs 320 can disturb the air below the air-guiding frying plate 30, so that the hot air is uniformly distributed, and the heating uniformity of food materials is improved.

In a particular application, a first end of bead 320 is near the center of air deflection frying plate 30 and a second end of bead 320 is near the edge of air deflection frying plate 30. Such as ribs 320 extending radially of air deflection frying plate 30 or ribs 320 extending in an arc. One side of the rib 320 has a second ventilation hole 340 to increase a ventilation area and a ventilation effect.

Further, in some embodiments, as shown in fig. 2, 3, 11, 12 and 13, the cooking apparatus further includes: a pot housing 40, the pot body 10 being detachably placed in the pot housing 40; the pot cover 50, the pot cover 50 can be covered and established on the pot body 10 and/or pot shell 40, and the bottom of pot cover 50 sets up heating element 510 and is located the safety cover 520 of heating element 510 outside, and the safety cover 520 can be rotatory for the pot cover 50, and the safety cover 520 can drive stirring rake 20 rotation.

In these embodiments, the bottom of the pot cover 50 is provided with a heating element 510 and a protective cover 520 positioned outside the heating element 510, the heating element 510 is protected by the protective cover 520, and hot air generated by the heating element 510 flows through the protective cover 520 and enters the pot body 10 to heat the food. The protective cover 520 can rotate relative to the pot cover 50, so that hot air can be uniformly dispersed from the protective cover 520, and the food materials can be uniformly heated. In addition, the stirring paddle 20 is driven to rotate by the protective cover 520, a driving motor and a transmission shaft assembly are not required to be additionally arranged, parts are reduced, and cost is saved. Moreover, the stirring paddle 20 is driven to rotate without punching holes in the bottom wall of the pot body 10 and extending out of the transmission shaft assembly, so that the water leakage phenomenon of the pot body 10 can be effectively avoided, and the large-sheet food can be conveniently cooked.

In some embodiments, the stirring paddle 20 is detachably connected to the protecting cover 520, and the stirring paddle 20 can extend into the pot body 10 along with the movement of the pot cover 50, or the stirring paddle 20 is placed in the pot body 10, and the protecting cover 520 is connected to the stirring paddle 20 in a state that the pot cover 50 is covered on the pot body 10.

In these embodiments, if the stirring paddle 20 is detachably connected to the protecting cover 520, when stirring is required, the stirring paddle 20 may be mounted on the protecting cover 520 by opening the cover, and then the stirring paddle 20 is inserted into the pot 10 for stirring. At this time, a gap may be formed between the stirring paddle 20 and the bottom wall of the pan body 10, thereby avoiding abrasion of the stirring paddle 20 and the pan body 10. Moreover, the convex hull 120 is not required to be arranged on the bottom wall of the pot body 10, so that the limit is not required, and the large-sheet food materials can be conveniently placed in the pot body 10, and the pot body 10 can be conveniently cleaned. Of course, the convex hull 120 may be provided, and the upper portion of the stirring paddle 20 is connected with the protecting cover 520, and the lower portion is limited to the convex hull 120, so as to improve the rotation stability of the stirring paddle 20.

Of course, when stirring is required, the stirring paddle 20 may be independently placed in the pan body 10, the cover is closed, the protection cover 520 is extended into the pan body 10 to be connected with the stirring paddle 20, and the stirring paddle 20 is driven to rotate by the protection cover 520.

In some embodiments, as shown in fig. 2, 3 and 11, the pot cover 50 includes a head 530 and a cover body 540, a heat generating member 510 is connected to the bottom of the head 530, and a protective cover 520 is disposed outside the heat generating member 510. The cover body 540 is provided with a through hole for the protective cover 520 to extend out, and the cover body 540 is detachably connected with the machine head 530, so that the cleaning is convenient. The cover body 540 may be a glass cover, which is convenient for a user to observe food materials.

Further, the handpiece 530 includes a handpiece 530 seat and an exhaust collar located at the bottom of the handpiece 530 seat. The pot cover 50 is also provided with a driving motor and a transmission assembly, the driving motor is arranged in the seat of the machine head 530, and the transmission assembly is connected with the output shaft of the driving motor and is positioned in the exhaust ring. The top of the protective cover 520 extends into the exhaust ring to connect with the transmission assembly. The transmission component is positioned in the exhaust ring, the temperature is lower, and the problems of melt adhesive and the like are not easy to occur. And the transmission component is not positioned in the pot body 10, is not easy to pollute, and is beneficial to ensuring the transmission effect.

A cooking apparatus according to an embodiment of the present application, having a multi-functional pot 10, will be described in detail. Under the condition of complete inside without broken holes and large bulges, the pot body 10 has the advantages of good cleaning, no water leakage and capability of cooking large-sheet food materials, and has a simple structure, and the stirring paddles 20 and the air guide frying plates 30 can be selectively used.

Specifically, when the stirring paddle 20 is used by the pot body 10, the convex hull 120 with smaller bulges is arranged at the center of the bottom of the pot body 10, and the stirring paddle 20 is guided and limited by the convex hull 120. The bottom of the inner side wall of the pot body 10 is provided with two turbulence bars 110 which are matched with the first slope surface 213 of the stirring paddle 20, so that resistance is generated to realize continuous rolling of food materials and even cooking.

When the air-guiding frying plate 30 is used by the pot body 10, the step surface 130 is arranged on the inner side of the pot body 10 to support the silica gel piece on the air-guiding frying plate 30, so that the silica gel piece avoids the staggered assembly of the two turbulence bars 110, and the multiple advantages of side and bottom thermal circulation air channels and the like are realized.

Although embodiments of the present utility model have been described in detail hereinabove, various modifications and variations may be made to the embodiments of the utility model by those skilled in the art without departing from the spirit and scope of the utility model. It will be appreciated that such modifications and variations will be apparent to those skilled in the art that they will fall within the spirit and scope of the embodiments of the utility model as defined in the appended claims.

Claims (12)

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

the cooker comprises a cooker body (10), wherein turbulence ribs (110) are arranged on the inner side wall of the cooker body (10);

a stirring paddle (20), wherein the stirring paddle (20) can rotate in the pot body (10), and a first slope surface (213) is arranged on the upper surface of a blade (210) of the stirring paddle (20);

wherein, in the process that the blade (210) rotates to the vortex rib (110), the first slope surface (213) can be matched with the vortex rib (110) so as to enable food to move upwards along the first slope surface (213) and roll backwards under the obstruction of the vortex rib (110).

2. Cooking apparatus according to claim 1, characterized in that the first ramp surface (213) is provided at one end of the upper surface of the blade (210) near the inner side wall of the pan (10), the spoiler rib (110) being provided at the bottom edge of the pan (10); and/or

The included angle between the first slope surface (213) and the inner bottom wall of the pot body (10) ranges from 10 degrees to 60 degrees; and/or

The first slope surface (213) is a slope surface or an arc surface; and/or

The height of the first slope surface (213) close to one end of the inner side wall of the pot body (10) is higher than that of the first slope surface (213) far away from one end of the inner side wall of the pot body (10).

3. Cooking apparatus according to claim 1, characterized in that the upper surface of the blades (210) of the stirring paddle (20) is further provided with a second ramp surface (214), the second ramp surface (214) being located at an end of the first ramp surface (213) facing away from the direction of rotation of the stirring paddle (20);

the height of the end of the second slope surface (214) close to the first slope surface (213) is higher than the height of the end of the second slope surface (214) away from the first slope surface (213).

4. A cooking apparatus according to claim 3, wherein the angle between the second sloping surface (214) and the inner bottom wall of the pan body (10) is equal to or greater than the angle between the first sloping surface (213) and the inner bottom wall of the pan body (10); and/or

The included angle between the second slope surface (214) and the first slope surface (213) ranges from 30 degrees to 160 degrees; and/or

The second slope surface (214) is a slope surface or an arc surface; and/or

The height of the second slope surface (214) close to one end of the inner side wall of the pot body (10) is higher than that of the second slope surface (214) far away from one end of the inner side wall of the pot body (10).

5. A cooking apparatus according to claim 3, wherein the blade (210) includes a blade body (211) and a tip portion (212), the blade body (211) being curved to extend in a rotation direction of the stirring paddle (20), the tip portion (212) being turned up and tilted with respect to the blade body (211), the first and second slope surfaces (213, 214) being located on an upper surface of the tip portion (212);

wherein a clearance is provided between the tip portion (212) and the spoiler (110) when the blade (210) is rotationally aligned with the spoiler (110).

6. Cooking apparatus according to any one of claims 1 to 5, characterized in that a portion of the side wall of the pan (10) protrudes inwardly configured as the spoiler rib (110); and/or

The number of the turbulence ribs (110) is at least two, and the turbulence ribs are uniformly distributed along the circumferential direction of the pot body (10).

7. Cooking apparatus according to any one of claims 1 to 5, characterized in that on the inner bottom wall of the pan (10) one of the position corresponding to the rotation centre line of the stirring paddle (20) and the bottom of the stirring paddle (20) is provided with a convex hull (120), the other is provided with a pit (221) adapted to the convex hull (120).

8. Cooking apparatus according to claim 7, characterized in that the convex hull (120) is flat, the convex hull (120) having a convex height in the range of 1mm to 30mm.

9. The cooking apparatus according to any one of claims 1 to 5, further comprising a wind-guiding frying plate (30), wherein the wind-guiding frying plate (30) is detachably placed on the stirring paddle (20), or wherein the wind-guiding frying plate (30) and the stirring paddle (20) are interchangeably placed in the pan body (10).

10. The cooking apparatus according to claim 9, wherein the bottom of the inner side wall of the pan body (10) protrudes inwards to form a whole circle of step surface (130), the turbulence bars (110) protrude out of the step surface (130), and the edge of the air guiding frying plate (30) is provided with a protruding supporting piece (310);

based on the condition that the air-guiding frying plate (30) is placed in the pot body (10), the supporting piece (310) avoids the turbulence ribs (110) and is erected on the step surface (130);

based on the condition that the air-guiding frying plate (30) is placed on the stirring paddle (20), the supporting piece (310) is higher than the step surface (130), and the stirring paddle (20) can drive the air-guiding frying plate (30) to synchronously rotate.

11. Cooking apparatus according to claim 10, wherein the air-guiding frying plate (30) is provided with a plurality of first ventilation holes (330); and/or

The support piece (310) is a silica gel piece; and/or

The number of the supporting pieces (310) is a plurality, and the supporting pieces are distributed at intervals along the edge of the air-guiding frying plate (30); and/or

The lower surface of air guide frying board (30) is provided with a plurality of protruding muscle (320), the first end of protruding muscle (320) is close to the center of air guide frying board (30), the second end of protruding muscle (320) is close to the edge of air guide frying board (30), every one side of protruding muscle (320) has second ventilation hole (340).

12. Cooking apparatus according to any one of claims 1 to 5, characterized in that it further comprises:

a pot shell (40), wherein the pot body (10) is detachably arranged in the pot shell (40);

the pot cover (50) can be covered on the pot body (10) and/or the pot shell (40), a heating piece (510) and a protective cover (520) positioned outside the heating piece (510) are arranged at the bottom of the pot cover (50), the protective cover (520) can rotate relative to the pot cover (50), and the protective cover (520) can drive the stirring paddle (20) to rotate;

wherein, stirring rake (20) with safety cover (520) can dismantle and be connected, stirring rake (20) can follow the removal of pot cover (50) stretches into in the pot body (10), perhaps stirring rake (20) are placed in the pot body (10), under the circumstances that pot cover (50) lid is in on the pot body (10), safety cover (520) with stirring rake (20) are connected.