CN220967129U - Cooking apparatus - Google Patents

Abstract

The utility model relates to the technical field of household appliances, in particular to cooking equipment, and aims to solve the problem that in the prior art, when the cooking equipment detects air humidity by using a humidity sensor, the temperature requirement is strict. For this purpose, the cooking apparatus of the present utility model comprises a humidity measuring device and a liner, wherein the inner wall of the liner is provided with a first temperature sensor, and the humidity measuring device comprises: the channel is communicated with the liner; the radiating fins are arranged on the inner wall of the channel; and the second temperature sensor is arranged on the inner wall of the channel and is close to the position of the radiating fin. The cooking equipment provided by the utility model can acquire the air dry bulb temperature through the first temperature sensor, and the second temperature sensor is arranged near the radiating fin to acquire the air wet bulb temperature. The utility model has simple structure, determines the air humidity according to the dry and wet ball temperature of the air, and has wider working temperature range.

Description

Cooking apparatus

Technical Field

The utility model relates to the technical field of household appliances, and particularly provides cooking equipment.

Background

In existing household steam cooking devices, such as microwave ovens, steam ovens or steam microwave ovens, steam is usually required to be continuously input into a cooking cavity or directly heated in the cooking cavity to generate steam in the cooking process, and the air humidity in the cooking cavity needs to be maintained within a certain range to ensure the taste of processed foods, so that the humidity in the steam cooking device needs to be detected.

The above cooking device generally directly adopts the humidity sensor to detect and acquire the humidity condition in the cooking cavity, but the humidity sensor in the market at present has certain requirements on the use environment, for example, the working temperature of the humidity sensor is generally limited in a lower interval, and because the temperature cannot meet the requirements of cooking food, a technician generally sets a complicated cooling system around the humidity sensor to meet the working requirements of the humidity sensor. This results in complex and costly results of the humidity monitoring system in the cooking appliance.

Accordingly, there is a need in the art for a new cooking apparatus to solve the above-mentioned problems.

Disclosure of utility model

The present utility model has been made to overcome the above-mentioned drawbacks, and an object of the present utility model is to provide a cooking apparatus that solves or at least partially solves the technical problem of the complicated structure of the humidity monitoring system of the cooking apparatus in the prior art.

In a first aspect, the present utility model provides a cooking apparatus, including a humidity measurement device and an inner container, wherein an inner wall of the inner container is provided with a first temperature sensor, the humidity measurement device includes:

The channel is communicated with the inner container;

the radiating fins are arranged on the inner wall of the channel;

And the second temperature sensor is arranged on the inner wall of the channel and is close to the position of the radiating fin.

In one aspect of the above cooking apparatus, the humidity measuring device further includes a third temperature sensor provided on an inner wall of the passage and located at a position downstream of the heat sink and the second temperature sensor in a hot air outflow direction.

A third temperature sensor is provided at a position downstream of the heat sink and the second temperature sensor, by which arrangement it is possible to detect

In one aspect of the above cooking apparatus, the humidity measuring device further includes a first fan disposed on an inner wall of the passage and located at a position downstream of the heat sink and the second temperature sensor in a hot air outflow direction.

In one technical scheme of the cooking device, a first heating pipe is arranged on the inner wall of the top of the inner container.

In one technical scheme of the cooking device, a second heating pipe is arranged on the inner wall of the bottom of the inner container.

In one technical scheme of the cooking device, a second fan is arranged on the inner wall of the side part of the inner container.

In one aspect of the above cooking apparatus, the side wall of the channel is provided with an insulating layer.

In one technical scheme of the cooking device, the side wall of the inner container is provided with a pressure relief hole.

In one aspect of the above cooking apparatus, the cooking apparatus further includes a housing.

In one technical scheme of the cooking equipment, the shell is provided with a functional area and/or a water inlet.

When implementing one or more technical solutions of the present utility model, it has one or more of the following technical advantages:

According to the cooking equipment, the first temperature sensor is arranged on the inner wall of the inner container, the channel is communicated with the inner container, the radiating fins are arranged on the inner wall of the channel and are close to the second temperature sensor which is also arranged on the inner wall of the channel, through the setting, the first temperature sensor can obtain the dry bulb temperature, the second temperature sensor can obtain the wet bulb temperature, the relative air humidity is calculated by utilizing the difference between the dry bulb temperature and the wet bulb temperature, and the problem that a complex cooling structure is required to be arranged for ensuring the normal operation of the humidity sensor in the prior art is solved. The utility model has simple structure and low cost, and is convenient for later maintenance.

The humidity measuring device of the cooking equipment provided by the utility model further comprises a third temperature sensor which is arranged on the inner wall of the channel and positioned at the downstream positions of the radiating fins and the second temperature sensor, and the temperature in the channel can be obtained through the setting, so that the working state of the overall monitoring equipment is ensured.

The humidity measuring device of the cooking equipment further comprises the first fan which is arranged on the inner wall of the channel and positioned at the downstream positions of the radiating fins and the second temperature sensor, and through the setting, the gas in the channel can move in the same direction, so that the air in the inner container uniformly passes through the radiating fins, and the accuracy of the wet bulb temperature at the radiating fins is further ensured.

According to the cooking equipment, the first heating pipe is arranged on the inner wall of the top of the inner container, and/or the second heating pipe is arranged on the inner wall of the bottom of the inner container, so that heat leakage and waste are avoided, and cooking efficiency is improved.

The second fan is arranged on the inner wall of the side part of the inner container of the cooking equipment, so that the air heat in the inner container can be uniformly distributed through the setting, and the food is ensured to have a better final cooking effect.

The inner wall of the channel of the cooking equipment provided by the utility model is provided with the insulating layer, so that the channel is insulated from the equipment by the setting, and the conditions of damaging other components or safety accidents in the equipment and the like caused by electric leakage in a humid environment in the channel are avoided.

The side wall of the inner container of the cooking equipment provided by the utility model is provided with the pressure relief hole, so that high-pressure gas in the inner container can be smoothly discharged through the setting, and the safety of the cooking process is ensured.

Drawings

The present disclosure will become more readily understood with reference to the accompanying drawings. As will be readily appreciated by those skilled in the art: the drawings are for illustrative purposes only and are not intended to limit the scope of the present utility model. Moreover, like numerals in the figures are used to designate like parts, wherein:

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

fig. 2 is a schematic structural view of a side view angle of the cooking apparatus according to the present utility model.

List of reference numerals:

1: a humidity measuring device; 11: a channel; 110: an insulating layer; 12: a heat sink; 13: a second temperature sensor; 14: a third temperature sensor; 15: a first fan; 2: an inner container; 21: a first temperature sensor; 22: a first heating pipe; 23: a second heating pipe; 24: a second fan; 25: a pressure relief hole; 3: a housing; 31: a functional area; 32: and a water inlet.

Detailed Description

The present utility model will be described in further detail with reference to the drawings and examples, in order to make the objects, technical solutions and advantages of the present utility model more apparent. It should be understood that the particular embodiments described herein are illustrative only and are not intended to limit the utility model, i.e., the embodiments described are merely some, but not all, of the embodiments of the utility model. The components of the embodiments of the present utility model generally described and illustrated in the figures herein may be arranged and designed in a wide variety of different configurations. Thus, the following detailed description of the embodiments of the utility model, as presented in the figures, is not intended to limit the scope of the utility model, as claimed, but is merely representative of selected embodiments of the utility model. All other embodiments, which can be made by a person skilled in the art without making any inventive effort, are intended to be within the scope of the present utility model.

It is noted that relational terms such as "first" and "second", and the like, are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising one does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises an element. The term "a and/or B" means all possible combinations of a and B, such as a alone, B alone or a and B. The term "at least one A or B" or "at least one of A and B" has a meaning similar to "A and/or B" and may include A alone, B alone or A and B. The singular forms "a", "an" and "the" include plural referents.

Dry bulb temperature: dry bulb temperature is a common temperature measurement that refers to the temperature of air measured with a conventional thermometer or temperature sensor, typically expressed in degrees celsius or degrees fahrenheit. The dry bulb temperature only considers the heat of the air, and does not consider the humidity factor therein.

Wet bulb temperature: wet bulb temperature is a temperature measurement that takes into account the effects of humidity. The principle of measuring wet bulb temperature is based on the effect of evaporative cooling. In the measurement, a wet object is exposed to air, and the temperature of the object is lowered by evaporation. Wet bulb temperature is the temperature after measuring this evaporative cooling effect. The wet bulb temperature is lower than the dry bulb temperature because evaporation removes heat from the object, cooling the object.

The wet bulb temperature and the dry bulb temperature are used together to more accurately describe the hot wet state of air. The difference between the wet and dry bulb temperatures can be used to calculate the relative humidity and dew point temperature.

Referring to fig. 1 and fig. 2, fig. 1 is a schematic structural diagram of a front view angle of a cooking apparatus according to the present utility model, and fig. 2 is a schematic structural diagram of a side view angle of the cooking apparatus according to the present utility model.

In the scheme of the cooking equipment provided by the utility model, the first temperature sensor 21 is arranged on the inner wall of the liner 2, and the humidity measuring device 1 comprises: the cooling device comprises a channel 11, cooling fins 12 and a second temperature sensor 13, wherein the channel 11 is communicated with the liner 2, the cooling fins 12 are arranged on the inner wall of the channel 11, and the second temperature sensor 13 is arranged on the inner wall of the channel 11 and is close to the cooling fins 12. In the prior art, when the humidity measurement function is added to the cooking apparatus, the working temperature of the humidity sensor is often required to be considered, and the working temperature of the humidity sensor is lower than the air temperature in the cooking cavity, so that a designer needs to design a cooling device for the humidity sensor with a complex result, and the cost of the humidity measurement system of the cooking apparatus is increased and later maintenance is difficult. The cooking equipment provided by the utility model mainly comprises a channel 11, a radiating fin 12 and a second temperature sensor 13, wherein the radiating fin 12 is made of metal with low specific heat, and the second temperature sensor 13 is arranged at a position close to the radiating fin 12 so as to measure the wet bulb temperature of air at the position. Accordingly, a first temperature sensor 21 is provided on the inner wall of the liner 2 to obtain the dry bulb temperature of the air. The relative humidity of air is calculated by utilizing the temperature difference of the dry and wet balls, the problem that a complex cooling structure needs to be arranged for ensuring the normal operation of a humidity sensor in the prior art is solved, and the humidity sensor is simple in structure, low in cost and convenient for later maintenance.

In one embodiment of the present utility model, the first fan 15 is provided at the inner wall of the passage 11 at a position downstream of the heat sink 12 and the second temperature sensor 13 in the hot air outflow direction, and the third temperature sensor 14 is also provided at the inner wall of the passage 11 at a position downstream of the heat sink 12 and the second temperature sensor 13 in the hot air outflow direction. The first fan 15 is disposed at a position downstream of the heat sink 12 and the second temperature sensor 13, so as to avoid that the first fan 15 is directly contacted with the hot air from the inner container 2, preferably, the first fan 15 should be far away from the second temperature sensor as far as possible, so as to avoid that the wind speed and the air flow near the first fan 15 are unstable to influence the test result. In this embodiment, the temperature control system of the cooking apparatus further uses the first fan 15 in cooperation, and may also provide different gear positions, for example, when it is detected that the humidity value newly set by the user is lower than the current humidity value in the inner container 2 and the span is large, the first fan 15 operates at high power, and when it is detected that the humidity value newly set by the user is lower than the current humidity value in the inner container 2 but the span is small, the first fan 15 operates at low power.

The first fan 15 can enable the air in the channel 11 to move in the same direction, so that the air in the liner 2 uniformly passes through the cooling fins 12 at a uniform speed, and the accuracy of wet bulb temperature at the cooling fins 12 is ensured. The third temperature sensor 14 is also disposed at a position downstream of the heat sink 12 and the second temperature sensor 13, and is used for measuring the temperature in the channel, and the measured data can be used as a data support for comprehensively monitoring the working state of the cooking apparatus, on the one hand, and on the other hand, because the channel is directly contacted with the outside, when the measured temperature of the air to be discharged to the outside after passing through the heat sink is higher than the safe temperature, the system can send a prompt tone through an information output device such as an LED, a display screen or a loudspeaker, etc. to remind the user of paying attention to the hot air from the channel.

In one embodiment of the utility model, the inner wall of the top of the inner container 2 is provided with a first heating tube 22 and/or the inner wall of the bottom of the inner container 2 is provided with a second heating tube 23. In this embodiment, the heating pipe can generate heat for baking the object, the heat is transferred to the air, and then the food is uniformly baked by radiation and flow heat of the food, and steam can be generated by heating water to achieve the cooking effect. In the present embodiment, the first heating pipe 22 and the second heating pipe 23 may be simultaneously provided on the top inner wall of the inner container 2 and the bottom inner wall of the inner container 2, respectively, to increase the maximum power upper limit of the cooking apparatus from the hardware perspective, thereby improving the food cooking efficiency. The heating pipes are arranged on the inner wall of the inner container 2, so that heat leakage and waste are avoided, and cooking efficiency is further improved. In the present embodiment, the first heating pipe 22 and the second heating pipe 23 are used in cooperation with the temperature control system of the cooking apparatus, and different gear steps may be provided, for example, when it is detected that the humidity value newly set by the user is higher than the current humidity value in the inner container 2 and the span is large, the first heating pipe 22 and/or the heating pipe 23 are operated with high power, and when it is detected that the humidity value newly set by the user is higher than the current humidity value in the inner container 2 and the span is small, the first heating pipe 22 and/or the heating pipe 23 are operated with low power.

In one embodiment of the present utility model, the inner wall of the side portion of the liner 2 is provided with a second fan 24. In the present embodiment, the second fan 24 generates an air flow in the liner 2, thereby promoting circulation of air, and by mixing hot air and cold air, it is possible to ensure more uniform temperature distribution in the entire chamber; on the other hand, the second fan 24 can uniformly distribute steam throughout the interior of the cavity, ensuring that the food is affected by the uniform steam during cooking to maintain the moist degree and mouthfeel of the food. The use of the second fan 24 accelerates the uniform transfer of heat, shortens cooking time and avoids waste of energy.

In one embodiment of the utility model, the channel 11 side walls are provided with an insulating layer 110. Because the air humidity in the channel 11 is high, water vapor also exists on the inner wall of the channel 11, the moist environment is easy to be conducted by current or voltage, the cooking equipment comprises a plurality of electric elements and circuits, and if phenomena such as electric leakage or short circuit occur, the electric elements and circuits can be failed, so that the safety and the stability of the cooking equipment are affected. By arranging the insulating layer 110 on the inner wall of the channel 11, the channel 11 is insulated from the equipment, so that the situation that other components or safety accidents in the equipment are damaged due to electric leakage of the moist environment in the channel 11 is avoided, and the safe and stable operation of the cooking equipment is ensured.

In one embodiment of the present utility model, the sidewall of the liner 2 is provided with a pressure relief hole 25. Inside the cooking apparatus, the pressure of the inner container 2 may be increased due to the generation of heat and steam. The excessive pressure may negatively affect the safety and normal operation of the device or even explode the device, so that the pressure in the normal range is released by the pressure release holes 25 in the inner wall of the liner 2 to ensure the safety during cooking, so as to ensure the safe and stable operation of the device and reduce the potential safety hazard.

The foregoing embodiments are merely for illustrating the technical solution of the present utility model, and are not limited thereto, although the present utility model has been described in detail according to the foregoing embodiments, and it will be understood by those skilled in the art that the respective modules in the apparatus may be adaptively split or combined. Such splitting or combining of specific modules does not cause the technical solution to deviate from the principle of the present utility model, and therefore, the technical solution after splitting or combining falls within the protection scope of the present utility model.

Thus far, the technical solution of the present utility model has been described in connection with the preferred embodiments shown in the drawings, but it is easily understood by those skilled in the art that the scope of protection of the present utility model is not limited to these specific embodiments. Equivalent modifications and substitutions for related technical features may be made by those skilled in the art without departing from the principles of the present utility model, and such modifications and substitutions will fall within the scope of the present utility model.

Claims (10)

1. Cooking equipment, characterized in that, cooking equipment includes wet measuring device (1) and inner bag (2), wherein, the inner wall of inner bag (2) is provided with first temperature sensor (21), wet measuring device (1) includes:

The channel (11), the said channel (11) is communicated with said inner container (2);

a heat sink (12), the heat sink (12) being provided on an inner wall of the channel (11);

And a second temperature sensor (13), wherein the second temperature sensor (13) is arranged on the inner wall of the channel (11) and is close to the position of the radiating fin (12).

2. The cooking apparatus according to claim 1, characterized in that the moisture measuring device (1) further comprises a third temperature sensor (14), the third temperature sensor (14) being provided at an inner wall of the channel (11) and being located at a position downstream of the heat sink (12) and the second temperature sensor (13) in a hot air outflow direction.

3. The cooking apparatus according to claim 1, wherein the moisture measuring device (1) further comprises a first fan (15), the first fan (15) being provided at an inner wall of the channel (11) and being located at a position downstream of the heat sink (12) and the second temperature sensor (13) in a hot air outflow direction.

4. Cooking apparatus according to claim 1, characterized in that the inner wall of the top of the inner container (2) is provided with a first heating tube (22).

5. Cooking apparatus according to claim 1, characterized in that the inner wall of the bottom of the inner container (2) is provided with a second heating tube (23).

6. Cooking apparatus according to any one of claims 4 or 5, characterized in that the inner side wall of the liner (2) is provided with a second fan (24).

7. Cooking apparatus according to claim 1, characterized in that the channel (11) side wall is provided with an insulating layer (110).

8. Cooking apparatus according to claim 1, characterized in that the side wall of the inner container (2) is provided with a pressure relief hole (25).

9. Cooking apparatus according to claim 1, characterized in that the cooking apparatus further comprises a housing (3).

10. Cooking apparatus according to claim 9, characterized in that the housing (3) is provided with a functional area (31) and/or a water inlet (32).