CN221931764U - Cooking Equipment - Google Patents

Abstract

The application discloses a cooking device, comprising: a base; the water receiving disc is arranged on the base and provided with a first steam hole; the steam generating device is arranged on the base and positioned between the base and the water receiving disc, and comprises a second steam hole which is communicated with the first steam hole; the seasoning box is arranged on one side of the water receiving disc, which is far away from the steam generating device, and the bottom wall and the side wall of the seasoning box are respectively provided with a steam communication hole.

Description

Cooking Equipment

Technical Field

The present application belongs to the field of household electrical appliances, and specifically relates to a cooking device.

Background Art

Cooking equipment such as electric steamers are healthy cooking appliances, but electric steamers in the prior art cannot perform special flavoring on food materials, so the taste of the cooked food materials is relatively simple.

Therefore, how to propose a cooking device such as an electric steamer that can make the taste of cooked ingredients richer has become a problem that needs to be solved urgently.

Utility Model Content

This application aims to solve one of the technical problems in the existing solutions.

In order to solve the above technical problems, an embodiment of the first aspect of the present application provides a cooking device.

An embodiment of the first aspect of the present application proposes a cooking device, comprising: a base; a water receiving tray installed on the base, and a first steam hole is provided on the water receiving tray; a steam generating device installed on the base and located between the base and the water receiving tray, the steam generating device comprising a second steam hole, and the second steam hole is connected to the first steam hole; a seasoning box installed on a side of the water receiving tray away from the steam generating device, and steam connecting holes are provided on the bottom wall and side walls of the seasoning box.

The cooking device proposed in the embodiment of the present application includes a base, a steam generating device and a seasoning box. The steam generating device can generate steam, thereby heating the food. The water collecting tray is installed on the base, generally located between the steam generating device and the pot body assembly, and is used to collect condensed water during the heating process of the food, the soup generated by the food, or the food debris dropped, so as to prevent the condensed water, soup or food debris from entering the base, which is difficult to clean. The working process of the electric steamer is as follows: the steam generating device generates steam, and the steam generated enters the seasoning box through the first steam hole set on the water collecting tray, and then the steam fully extracts the spices in the seasoning box and acts on the food.

The seasoning box is arranged above the water receiving tray, and steam connecting holes are arranged on the bottom wall and the side wall of the seasoning box. The steam generated by the steam generating device passes through the water receiving tray and then enters the seasoning box through the steam connecting holes. When in use, spices and other seasonings can be placed in the seasoning box, so that the flavor substances in the spices and other seasonings can be extracted by high-temperature steam, and then the flavor substances and the food are fully mixed, so as to cook food with different flavors, thereby making the taste of the cooked food richer.

In addition, in the present application, steam communication holes are provided on the bottom wall and the side walls of the seasoning box, that is, steam can be discharged from the bottom wall and the side walls of the seasoning box. By providing the steam communication holes on the side walls, the discharge speed of the steam in the seasoning box and/or the speed at which the steam enters the seasoning box can be increased, so that on the one hand, the steam can be fully in contact with the material in the seasoning box, and the steam extraction effect on the spices can be improved, thereby increasing the flavor concentration of the food. In addition, this arrangement can also increase the discharge speed of the steam in the seasoning box, so that the steam pressure in the seasoning box can be reduced, and the situation that the steam pressure in the seasoning box is too high, which causes the seasoning box to be lifted up or the seasoning box to be offset, etc., can be avoided. That is, this arrangement can improve the installation stability of the seasoning box on the water receiving tray by providing the steam communication holes on the side walls.

Optionally, the inner bottom wall of the water receiving tray includes a first area and a second area, the seasoning box is mounted on the first area, and at least a portion of the side wall of the seasoning box protrudes from the second area in a direction away from the bottom wall of the water receiving tray. That is, at least a portion of the side wall of the seasoning box protrudes from a portion of the inner bottom wall of the water receiving tray in a direction away from the bottom wall of the water receiving tray.

In this technical solution, the first area is used to install the seasoning box, that is, the first area is the placement area of the seasoning box, and the second area is the other area of the inner bottom wall of the water receiving tray except the first area. At least part of the side wall of the seasoning box is protruding from the second area, that is, the seasoning box is arranged higher than the second area of the water receiving tray, that is, either the bottom wall of the entire seasoning box is higher than the inner bottom wall of all the water receiving trays, or part of the side wall of the seasoning box is higher than part of the inner bottom wall of the water receiving tray, so that the steam communication holes of at least part of the side wall of the seasoning box can be exposed relative to the bottom wall of the water receiving tray, so that the steam communication holes on at least part of the side wall can not be blocked by the water receiving tray, and the steam in the seasoning box can be discharged smoothly to reduce the steam pressure in the seasoning box.

Optionally, the first area is recessed toward the direction close to the steam generating device to form a first groove, the first steam hole is arranged on the first groove, and the seasoning box is installed in the first groove.

In this technical solution, a first groove is provided on the inner bottom wall of the water receiving tray, that is, a portion of the inner bottom wall of the water receiving tray is concave, and the concave area is lower than other areas, so that after the seasoning box is installed in the first groove, the seasoning box can be sunken relative to other bottom areas of the water receiving tray. This arrangement can limit the installation of the seasoning box through the first groove to improve the installation stability of the seasoning box.

The first area is the first groove area, and the second area is other areas except the first groove.

Optionally, a first protrusion is provided on the inner bottom wall of the first groove, and the first steam hole is provided on the first protrusion.

In this technical solution, by arranging the first protrusion on the inner bottom wall of the first groove, a cavity with a small middle space and a large edge space can be formed between the first groove and the seasoning box, so that a steam environment with high pressure in the middle and low pressure around can be formed below the seasoning box, and the steam passing through the water receiving tray can be more easily dispersed to the edge of the seasoning box and enter the seasoning box from the edge of the seasoning box, so that the steam can be dispersed more evenly in the seasoning box, thereby ensuring the extraction effect of steam on the seasoning in the seasoning box on the one hand, and improving the uniformity of the contact between steam and food on the other hand, so that the food can be heated more evenly.

Optionally, the steam generating device includes a steam generating chamber, an opening is provided on one side of the steam generating chamber close to the water receiving tray, a second protrusion is provided on the outer bottom wall of the water receiving tray, and the second protrusion extends from the opening into the steam generating chamber. In this case, the area of the steam generating chamber can be increased by providing the first protrusion, so that the steam generated by the steam generating device can be more concentrated in the middle area of the water receiving tray, thereby gathering the steam, thereby increasing the discharge speed of the steam and achieving rapid discharge of the steam.

Optionally, the spice box is mounted on the first protrusion.

In this technical solution, by arranging the first protrusion on the inner bottom wall of the first groove, the seasoning box is not directly installed on the bottom of the first groove, that is, the installation position of the seasoning box is higher than the bottom wall of the first groove. In this way, during the cooking process of ingredients, liquid dropped by the ingredients, or food residues, etc. will be collected on the bottom wall of the first groove, thus preventing the seasoning box from being immersed in the liquid in the first groove. That is, this arrangement forms an additional liquid collection area around the seasoning box, thereby reducing the contamination of the seasoning box by liquid dropped by ingredients or food residues.

Optionally, the seasoning box is supported by the side wall of the first groove or by the surface where the notch of the first groove is located. That is, in this solution, the side wall of the first groove can be provided with an inclined surface with a gradually decreasing opening, and the minimum opening area of the first groove is smaller than the bottom cross-sectional area of the first groove, so that the seasoning box can be installed on the side wall of the first groove, so as to achieve support and installation of the seasoning box through the side wall of the first groove. In addition, a support edge can also be provided on the edge of the seasoning box, and then the seasoning box can be hung and installed at the notch of the first groove through the support edge of the seasoning box.

Optionally, part of the side wall of the seasoning box abuts against the inner side wall of the first groove.

In this technical solution, by abutting part of the side wall of the seasoning box against the inner side wall of the first groove, approximately isolated areas can be formed below and above the seasoning box, wherein the lower area is used for steam inlet and the upper area is used for steam outlet, so that steam can be prevented from entering the water receiving tray from the side of the seasoning box, so that more steam inlet and outlet holes can be set on the entire bottom wall of the seasoning box, and not necessarily on the area where the seasoning box and the water receiving tray contact each other. In this way, the amount of steam entering the seasoning box can be increased, thereby improving the extraction effect of high-temperature steam on spices.

Optionally, the seasoning box is mounted on the top surface of the first protrusion. Optionally, the top surface is a plane, that is, the top surface protrudes from the first groove at the same height. By setting the top surface, the contact area between the water receiving tray and the seasoning box can be ensured, so that the water receiving tray and the seasoning box can be conveniently limited and fixed, thereby improving the connection reliability between the water receiving tray and the seasoning box.

Optionally, a third distance is provided between the top surface and the bottom wall of the spice box. The third distance enables steam to enter the spice box from the bottom of the spice box.

Optionally, a third groove is provided on the top surface, that is, the top surface is recessed relative to the side surface of the seasoning box in a direction away from the seasoning box, thereby ensuring the formation of a third distance, while also being able to support the seasoning box through both ends of the recessed portion.

Optionally, the distance between the side surface of the first protrusion and the bottom wall of the seasoning box increases gradually and/or in steps from the center of the water receiving tray to the edge of the water receiving tray, or the distance between the side surface of the first protrusion and the bottom wall of the seasoning box increases gradually and/or in steps from the center of the water receiving tray to the edge of the water receiving tray and then remains unchanged. That is, the height of the side surface of the first protrusion decreases gradually or in steps from the center of the water receiving tray to the edge toward the steam generating device, or partially remains unchanged.

In other words, the distance between the side surface of the first protrusion and the bottom wall of the seasoning box increases from the center to the edge of the water receiving tray, while the height of the side surface of the first protrusion decreases from the center to the edge.

In this technical solution, the height of the side surface of the first protrusion is gradually reduced, or is stepped down, or is partially stepped down or partially gradually reduced, that is, the overall trend of the height of the side surface of the first protrusion is reduced. This arrangement can increase the space enclosed between the seasoning box and the water receiving tray, so that the steam can flow more smoothly, so that the amount of steam entering the seasoning box can be increased, thereby improving the extraction effect of steam on spices.

For example, the cross-sectional area of the first protrusion decreases from one end close to the bottom of the first groove to one end away from the bottom of the first groove, that is, the first protrusion is a truncated cone-shaped structure, that is, the cross-sectional area decreases upward. This structure makes the bottom wall of the water receiving tray smoother, so that the water receiving tray can be processed better and the yield rate can be higher during processing.

Optionally, a distance between a side surface of the first protrusion and a side wall of the first groove is a first spacing, and the first spacing is greater than 0 mm.

Optionally, a second spacing is provided between the first protrusion and the inner side wall of the first groove. That is, the first protrusion is not formed on the entire bottom wall of the first groove, but a portion of the bottom wall of the first groove is retained to form a second groove. The inner bottom wall of the second groove is the lowest position of the inner bottom wall of the first groove. This structure can increase the liquid receiving capacity of the first groove, and also makes the structure of the bottom wall of the water receiving tray smoother and more reasonable, so that the water receiving tray can be better processed and the yield rate can be higher during processing.

Optionally, the steam generating device comprises a steam generating chamber, an opening is arranged on a side of the steam generating chamber close to the water receiving tray, a second protrusion is arranged on the outer bottom wall of the water receiving tray, and the second protrusion extends from the opening into the steam generating chamber.

In this technical solution, by providing a second protrusion on the water receiving tray, on the one hand, the water receiving tray can be positioned by the second protrusion to prevent the water receiving tray from moving left and right. On the other hand, the second protrusion can occupy part of the space of the steam generating chamber, thereby reducing the space of the steam generating chamber, thereby relatively increasing the pressure in the steam generating chamber, thereby increasing the speed of the steam discharged by the steam generating device, so that the seasoning box can rotate faster under the drive of the steam, thereby making the steam more evenly distributed, thereby heating the food more evenly.

Optionally, the inner bottom wall of the water receiving tray includes a first area and a second area, the seasoning box is installed on the first area, and the bottom wall of the water receiving tray corresponding to the first area is recessed toward the outside of the water receiving tray to form a first groove on the inner wall of the water receiving tray and a second protrusion on the outer bottom wall of the water receiving tray.

Optionally, part of the bottom wall of the water receiving tray is recessed toward the outside of the water receiving tray to form a first groove on the inner side wall of the water receiving tray, and a second protrusion is formed on the outer bottom wall of the water receiving tray. That is, the first groove and the second protrusion are formed by bending the bottom wall of the water receiving tray. This arrangement can make the thickness of the bottom wall of the water receiving tray uniform when the first groove and the second protrusion are formed, so that the material used for the water receiving tray can be reduced and the water receiving tray can be made thinner as a whole.

Optionally, the steam generating device further comprises a heating device for heating water in the steam generating chamber to generate steam in the steam generating chamber.

Optionally, part of the bottom wall of the water receiving tray is recessed toward the outside of the water receiving tray to form a first groove on the inner side wall of the water receiving tray, and a second protrusion is formed on the outer bottom wall of the water receiving tray. That is, the first groove and the second protrusion are formed by bending the bottom wall of the water receiving tray. This arrangement can make the thickness of the bottom wall of the water receiving tray uniform when the first groove and the second protrusion are formed, so that the material used for the water receiving tray can be reduced and the water receiving tray can be made thinner as a whole.

Optionally, the seasoning box is detachably connected to the water receiving tray. This arrangement makes it easy to disassemble and clean the seasoning box, and does not affect the use of the steamer even if the seasoning box is not installed.

Exemplarily, the seasoning box is detachably mounted on the water receiving tray using a spring buckle structure.

Optionally, a third protrusion is provided on the bottom wall of the seasoning box, a third positioning hole is provided on the water receiving tray, the third protrusion is positioned and installed in the positioning hole and extends from the outer bottom wall of the water receiving tray, a first limiting buckle is provided at the portion where the third protrusion extends from the outer bottom wall of the water receiving tray, a second limiting buckle is provided on the outer bottom wall of the water receiving tray, and the first limiting buckle and the second limiting buckle are buckled with each other. Optionally, the first limiting buckle and the second limiting buckle are formed into a spring buckle structure.

Specifically, a fourth protrusion is provided on the water receiving tray, a third positioning hole is provided on the fourth protrusion, a second limiting buckle is provided on the fourth protrusion, and the fourth protrusion is an elastic structure, so that the third protrusion can pass through the third positioning hole with the first limiting buckle and buckle with the second limiting buckle.

In the technical solution, the first limit buckle and the second limit buckle are detachably fastened. This arrangement makes the seasoning box easier to clean, and does not affect the use of the steamer when the seasoning box is not installed.

Optionally, a water collection chamber is provided on the water receiving tray, and the water collection chamber is used to contain soup, condensed water, food residues, etc. dropped from the food.

Optionally, a water storage chamber is provided on the base, and the water storage chamber is communicated with the steam generating device to supply water to the steam generating device.

In this technical solution, a water storage chamber is provided on the base for storing water to supply water to the steam generating device. The water storage chamber may be a structure together with the base, or a structure that can be detached from the base. For example, a detachable water tank may be provided on the base to store water. Alternatively, the water storage chamber may be a first groove structure on the base to store water.

Furthermore, the steam generating device and the water storage chamber are connected via a water pump, and the water pump can ensure water pressure, so that the water storage chamber supplies water to the steam generating device more smoothly.

Optionally, the water storage chamber is arranged around the steam generating device, that is, the steam generating device is located in the central area of the base, and the water storage chamber is located in the edge area of the base, and the water storage chamber is arranged around the circumference of the steam generating device, so that the water storage capacity can be increased.

Optionally, the cooking device further comprises: a pot body assembly mounted on the water receiving tray, the pot body assembly comprising at least one steamer and/or at least one detachable steaming rack; and a pot cover assembly mounted on an end of the pot body assembly away from the water receiving tray.

In this technical solution, the pot body assembly is used to contain food, and the steam generated by the steam generating device passes through the water receiving tray and the fan assembly and acts on the cooking cavity surrounded by the pot body assembly and the water receiving tray, thereby heating the food in the cooking cavity. Among them, one or more layers of detachable steaming racks can be set in the pot body assembly to steam the food. At the same time, the pot body assembly can also be formed by at least one steamer.

Exemplarily, the pot body assembly includes a first steaming rack and a first steamer, and the first steamer and the first steamer are both mounted on the water receiving tray. Optionally, a first supporting structure for supporting the first steaming rack is provided on the circumferential edge of the water receiving tray; a second supporting structure for supporting the first steamer is provided on the circumferential edge of the water receiving tray, and the second supporting structure is located outside the first supporting structure.

Exemplarily, the pot body assembly further includes a plurality of second steaming racks, and the plurality of second steaming racks and the first steaming rack can be stacked vertically for use, thereby increasing the amount of food that can be steamed at a single time.

Optionally, the second supporting structure is an annular receiving groove, and the first supporting structure is a circle of convex ribs. The annular receiving groove can better wrap the edge of the bottom of the pot body assembly, so that the pot body assembly can be installed on the water receiving tray more reliably. This arrangement can also make the sealing effect of the connection between the water receiving tray and the pot body assembly better, thereby avoiding steam leakage and improving steam utilization. The arrangement of the convex ribs makes it easy to take and put the first steam rack.

Optionally, the fan assembly is fixedly connected to the water receiving box by means of screws or a snap-fit structure.

Optionally, the cooking device comprises an electric steamer.

Additional aspects and advantages of the present application will be given in part in the description below, and in part will become apparent from the description below, or will be learned through the practice of the present application.

BRIEF DESCRIPTION OF THE DRAWINGS

The above and/or additional aspects and advantages of the present application will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which:

FIG1 is a schematic structural diagram of a cooking device according to an embodiment of the present application;

FIG2 is a schematic diagram of a cooking device in use according to an embodiment of the present application;

FIG3 is a schematic diagram of the exploded structure of a cooking device according to an embodiment of the present application;

FIG4 is a schematic diagram of the structure of a seasoning and water receiving tray of a cooking device according to an embodiment of the present application;

FIG5 is a partial enlarged schematic diagram of point A in FIG4 ;

FIG6 is a second structural schematic diagram of a seasoning and water receiving tray of a cooking device according to an embodiment of the present application;

FIG. 7 is a partial enlarged schematic diagram of point B in FIG. 6 .

Figure Number:

1 base, 12 water storage chamber, 2 water receiving tray, 20 second groove, 22 first steam hole, 24 first groove, 26 first protrusion, 262 top surface, 264 side surface, 27 fourth protrusion, 272 third positioning hole, 274 second limiting buckle, 28 water accumulation chamber, 29 second protrusion, 3 steam generating device, 32 steam generating chamber, 322 opening, 34 heating device, 4 seasoning box, 42 steam connecting hole, 44 third protrusion, 442 first limiting buckle, 5 pot body assembly, 52 first steamer, 54 first steaming rack, 6 pot cover assembly.

DETAILED DESCRIPTION

The embodiments of the present application will be described in detail below. Examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present application, and should not be construed as limitations on the present application. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in the field without making creative work are within the scope of protection of the present application.

The cooking device according to an embodiment of the present application is described below in conjunction with Figures 1 to 7.

An embodiment of the first aspect of the present application provides a cooking device, comprising a base 1 , a steam generating device 3 and a seasoning box 4 .

Specifically, as shown in Fig. 1, Fig. 2 and Fig. 3, the water receiving tray 2 is mounted on the base 1, and the water receiving tray 2 is provided with a first steam hole 22. The steam generating device 3 is mounted on the base 1, and is located between the base 1 and the water receiving tray 2. The steam generating device 3 includes a second steam hole, and the second steam hole is connected to the first steam hole 22.

As shown in FIG. 3 and FIG. 4 , the seasoning box 4 is installed on a side of the water receiving tray 2 away from the steam generating device 3 , and steam communication holes 42 are provided on the bottom wall and the side wall of the seasoning box 4 .

The cooking device proposed in the embodiment of the present application includes a base 1, a steam generating device 3 and a seasoning box 4. The steam generating device 3 can generate steam, thereby heating the food. The water receiving tray 2 is installed on the base 1, generally located between the steam generating device 3 and the pot body assembly 5, and is used to collect condensed water during the heating process of the food, the soup generated by the food, or the food debris dropped, so as to prevent the condensed water, soup or food debris from entering the base 1, which is difficult to clean. The working process of the electric steamer is as follows: the steam generating device 3 works to generate steam, and the steam generated enters the seasoning box 4 through the first steam hole 22 set on the water receiving tray 2, and then the steam fully extracts the spices in the seasoning box 4 and acts on the food.

The seasoning box 4 is arranged above the water receiving tray 2, and the bottom wall and the side wall of the seasoning box 4 are provided with steam communication holes 42. The steam generated by the steam generating device 3 passes through the water receiving tray 2 and then enters the seasoning box 4 through the steam communication holes 42. When in use, spices and other seasonings can be placed in the seasoning box 4, so that the flavor substances in the spices and other seasonings can be extracted by high-temperature steam, and then the flavor substances and the food are fully mixed, so as to cook food with different flavors, thereby making the taste of the cooked food richer.

In addition, as shown in FIG. 3 and FIG. 4 , in the present application, the bottom wall and the side wall of the seasoning box 4 are both provided with steam communication holes 42, that is, the bottom wall and the side wall of the seasoning box 4 can both emit steam. By providing the steam communication holes 42 on the side wall, the discharge speed of the steam in the seasoning box 4 and/or the speed at which the steam enters the seasoning box 4 can be increased, so that on the one hand, the steam can be fully contacted with the material in the seasoning box 4, and the steam extraction effect on the spices can be improved, thereby increasing the flavor concentration of the food. In addition, this kind of setting can also increase the discharge speed of the steam in the seasoning box 4, so that the steam pressure in the seasoning box 4 can be reduced, and the situation that the steam pressure in the seasoning box 4 is too high, which causes the seasoning box 4 to be lifted up or the seasoning box 4 to be offset, etc., can be avoided. That is, this kind of setting can improve the installation stability of the seasoning box 4 on the water receiving tray 2 by providing the steam communication holes 42 on the side wall.

Optionally, as shown in FIG. 4 and FIG. 5 , the inner bottom wall of the water receiving tray 2 includes a first area and a second area, the seasoning box 4 is installed on the first area, and at least part of the side wall of the seasoning box 4 is protruded from the second area in a direction away from the bottom wall of the water receiving tray 2. That is, at least part of the side wall of the seasoning box 4 is protruded from part of the inner bottom wall of the water receiving tray 2 in a direction away from the bottom wall of the water receiving tray 2. As shown in FIG. 4 , the seasoning box 4 is higher than the second area by a height h1.

In this embodiment, the first area is used to install the seasoning box 4, that is, the first area is the placement area of the seasoning box 4, and the second area is the other area of the inner bottom wall of the water receiving tray 2 except the first area. At least part of the side wall of the seasoning box 4 is protruding from the second area, that is, the seasoning box 4 is arranged higher than the second area of the water receiving tray 2, that is, either the bottom wall of the entire seasoning box 4 is higher than the inner bottom wall of all the water receiving trays 2, or part of the side wall of the seasoning box 4 is higher than part of the inner bottom wall of the water receiving tray 2, so that the steam communication holes 42 of at least part of the side wall of the seasoning box 4 can be exposed relative to the bottom wall of the water receiving tray 2, so that the steam communication holes 42 on at least part of the side wall can not be blocked by the water receiving tray 2, and the steam in the seasoning box 4 can be discharged smoothly to reduce the steam pressure in the seasoning box 4.

Optionally, as shown in FIG. 4 and FIG. 5 , the first region is recessed toward the direction close to the steam generating device 3 to form a first groove 24 , the first steam hole 22 is disposed on the first groove 24 , and the seasoning box 4 is installed in the first groove 24 .

In this embodiment, a first groove 24 is provided on the inner bottom wall of the water receiving tray 2, that is, a portion of the inner bottom wall of the water receiving tray 2 is recessed, and the recessed area is lower than other areas, so that after the seasoning box 4 is installed in the first groove 24, the seasoning box 4 can be sunken relative to other bottom areas of the water receiving tray 2. This arrangement can limit the installation of the seasoning box 4 through the first groove 24 to improve the installation stability of the seasoning box 4.

The first area is the area of the first groove 24 , and the second area is other areas except the first groove 24 .

Optionally, as shown in FIG. 4 and FIG. 5 , a first protrusion 26 is provided on the inner bottom wall of the first groove 24 , and the first steam hole 22 is provided on the first protrusion 26 .

In this embodiment, as shown in FIG4 , a first protrusion 26 is provided on the inner bottom wall of the first groove 24. This arrangement can form a cavity with a small middle space and a large edge space between the first groove 24 and the seasoning box 4, so that a steam environment with high pressure in the middle and low pressure around can be formed below the seasoning box 4, and the steam passing through the water receiving tray 2 can be more easily dispersed to the edge of the seasoning box 4 and enter the seasoning box 4 from the edge of the seasoning box 4, so that the steam can be dispersed more evenly in the seasoning box 4, thereby ensuring the extraction effect of the steam on the seasoning in the seasoning box 4 on the one hand, and improving the uniformity of the contact between the steam and the food on the other hand, so that the food can be heated more evenly.

Optionally, as shown in FIG2 , the steam generating device 3 includes a steam generating chamber 32, and an opening 322 is provided on one side of the steam generating chamber 32 close to the water receiving tray 2, and a second protrusion 29 is provided on the outer bottom wall of the water receiving tray 2, and the second protrusion 29 extends from the opening 322 into the steam generating chamber 32. At this time, the area of the steam generating chamber 32 can be increased by providing the first protrusion 26, so that the steam generated by the steam generating device 3 can be more concentrated in the middle area of the water receiving tray 2, thereby gathering the steam, thereby increasing the discharge speed of the steam, and realizing the rapid discharge of the steam.

As shown in FIG. 2 , the seasoning box 4 is mounted on the first protrusion 26 .

In this embodiment, by providing the first protrusion 26 on the inner bottom wall of the first groove 24, the seasoning box 4 is not directly installed on the bottom of the first groove 24, that is, the installation position of the seasoning box 4 is higher than the bottom wall of the first groove 24. In this way, during the cooking process, liquid dropped by the food or food residues will be collected on the bottom wall of the first groove 24, thereby preventing the seasoning box 4 from being immersed in the liquid in the first groove 24. That is, this arrangement forms an additional liquid collection area around the seasoning box 4, thereby reducing the contamination of the seasoning box 4 by the liquid dropped by the food or the food residues.

In another embodiment (not shown in the figure), the seasoning box 4 is supported by the side wall of the first groove 24 or by the surface where the notch of the first groove 24 is located. That is, in this solution, the side wall of the first groove 24 can be provided with an inclined surface with a gradually decreasing opening 322, and the area of the minimum opening 322 of the first groove 24 is smaller than the bottom cross-sectional area of the first groove 24, so that the seasoning box 4 can be installed on the side wall of the first groove 24, so that the seasoning box 4 can be supported and installed by the side wall of the first groove 24. In addition, a supporting edge can also be provided on the edge of the seasoning box 4, and then the seasoning box 4 can be hung and installed at the notch of the first groove 24 through the supporting edge of the seasoning box 4.

Optionally, as shown in FIG. 6 , part of the side wall of the seasoning box 4 abuts against the inner side wall of the first groove 24 .

In this embodiment, by abutting part of the side wall of the seasoning box 4 against the inner side wall of the first groove 24, approximately isolated areas can be formed below and above the seasoning box 4, wherein the lower area is used for steam inlet and the upper area is used for steam outlet, so that steam can be prevented from entering the water receiving tray 2 from the side of the seasoning box 4, so that more steam inlet and outlet holes can be set on the entire bottom wall of the seasoning box 4, and not necessarily on the area where the seasoning box 4 and the water receiving tray 2 contact each other. In this way, the amount of steam entering the seasoning box 4 can be increased, thereby improving the extraction effect of high-temperature steam on spices.

Optionally, as shown in Figure 6, the seasoning box 4 is installed on the top surface 262 of the first protrusion 26. Optionally, the top surface 262 is a plane, that is, the height of the top surface 262 protruding from the first groove 24 is consistent.

By providing the top surface 262, the contact area between the water receiving tray 2 and the seasoning box 4 can be ensured, thereby facilitating the limiting and fixing between the water receiving tray 2 and the seasoning box 4, thereby improving the connection reliability between the water receiving tray 2 and the seasoning box 4.

Optionally, a third distance is provided between the top surface 262 and the bottom wall of the seasoning box 4. The third distance enables steam to enter the seasoning box 4 from the bottom of the seasoning box 4. Further, the top surface 262 is recessed relative to the side surface 264 of the seasoning box 4 in a direction away from the seasoning box 4, thereby forming a third groove, thereby ensuring the formation of the third distance. At the same time, this arrangement can also support the seasoning box 4 through the notch of the third groove.

Optionally, the distance between the side surface 264 of the first protrusion 26 and the bottom wall of the seasoning box 4 is a second spacing d2, and the second spacing d2 gradually increases and/or increases in steps from the center of the water receiving tray 2 to the edge of the water receiving tray 2, or the distance d2 between the side surface 264 of the first protrusion 26 and the bottom wall of the seasoning box 4 gradually increases and/or increases in steps from the center of the water receiving tray 2 to the edge of the water receiving tray 2 and then remains unchanged. That is, the height of the side surface 264 of the first protrusion 26 gradually decreases or decreases in steps from the center of the water receiving tray 2 to the edge toward the steam generating device 3, or partially remains unchanged.

In other words, the distance between the side surface 264 of the first protrusion 26 and the bottom wall of the seasoning box 4 increases from the center of the water receiving tray 2 to the edge of the water receiving tray 2, while the height of the side surface 264 of the first protrusion 26 decreases from the center to the edge.

In this embodiment, the height of the side surface 264 of the first protrusion 26 is gradually reduced, or stepped, or partially stepped, or partially gradually reduced, that is, the overall trend of the height of the side surface 264 of the first protrusion 26 is reduced. This arrangement can increase the space enclosed between the seasoning box 4 and the water receiving tray 2, so that the steam can flow more smoothly, so that the amount of steam entering the seasoning box 4 can be increased, thereby improving the extraction effect of steam on spices.

For example, the cross-sectional area of the first protrusion 26 decreases from one end close to the bottom of the first groove 24 to one end away from the bottom of the first groove 24, that is, the first protrusion 26 is a truncated cone-shaped structure, that is, the cross-sectional area decreases upward. This structure makes the bottom wall of the water receiving tray 2 smoother, so that the water receiving tray 2 can be processed better and the yield rate can be higher during processing.

Optionally, the distance between the side surface 264 of the first protrusion 26 and the side wall of the first groove 24 is a first distance d1, and the first distance d1 is greater than 0 mm.

Optionally, a second spacing is provided between the first protrusion 26 and the inner side wall of the first groove 24. That is, the first protrusion 26 is not formed on the entire bottom wall of the first groove 24, but a portion of the bottom wall of the first groove 24 is retained, thereby forming the second groove 20. The inner bottom wall of the second groove 20 is the lowest position of the inner bottom wall of the first groove 24. This structure can increase the liquid receiving amount of the first groove 24, and also makes the structure of the bottom wall of the water receiving tray 2 smoother and more reasonable, so that the water receiving tray 2 can be better processed and the yield rate can be higher during processing.

Optionally, as shown in Figures 1, 2, 3 and 6, the steam generating device 3 includes a steam generating chamber 32, and an opening 322 is provided on the side of the steam generating chamber 32 close to the water receiving tray 2, and a second protrusion 29 is provided on the outer bottom wall of the water receiving tray 2, and the second protrusion 29 extends into the steam generating chamber 32 from the opening 322.

In this embodiment, as shown in FIG6 , by providing the second protrusion 29 on the water receiving tray 2, on the one hand, the water receiving tray 2 can be positioned by the second protrusion 29 to prevent the water receiving tray 2 from moving left and right. On the other hand, the second protrusion 29 can occupy part of the space of the steam generating chamber 32, thereby reducing the space of the steam generating chamber 32, thereby relatively increasing the pressure in the steam generating chamber 32, thereby increasing the speed of the steam discharged by the steam generating device 3, so that the seasoning box 4 can rotate faster under the drive of the steam, thereby making the steam more evenly distributed, thereby heating the food more evenly.

Optionally, the inner bottom wall of the water receiving tray 2 includes a first area and a second area, the seasoning box 4 is installed on the first area, and the bottom wall of the water receiving tray 2 corresponding to the first area is recessed toward the outside of the water receiving tray 2 to form a first groove 24 on the inner wall of the water receiving tray 2 and a second protrusion 29 on the outer bottom wall of the water receiving tray 2.

Optionally, part of the bottom wall of the water receiving tray 2 is recessed toward the outside of the water receiving tray 2 to form a first groove 24 on the inner side wall of the water receiving tray 2, and a second protrusion 29 is formed on the outer bottom wall of the water receiving tray 2. That is, the first groove 24 and the second protrusion 29 are formed by bending the bottom wall of the water receiving tray 2. This arrangement can make the thickness of the bottom wall of the water receiving tray 2 uniform when the first groove 24 and the second protrusion 29 are formed, so that the material used for the water receiving tray 2 can be reduced, making the water receiving tray 2 thinner as a whole.

Optionally, as shown in FIG. 2 , the steam generating device 3 further includes a heating device 34 for heating water in the steam generating chamber 32 to generate steam in the steam generating chamber 32 .

Optionally, as shown in Fig. 6, part of the bottom wall of the water receiving tray 2 is recessed toward the outside of the water receiving tray 2 to form a first groove 24 on the inner side wall of the water receiving tray 2, and a second protrusion 29 is formed on the outer bottom wall of the water receiving tray 2. That is, the first groove 24 and the second protrusion 29 are formed by bending the bottom wall of the water receiving tray 2. This arrangement can make the thickness of the bottom wall of the water receiving tray 2 uniform when the first groove 24 and the second protrusion 29 are formed, so that the material used for the water receiving tray 2 can be reduced, and the water receiving tray 2 can be made thinner as a whole.

Optionally, as shown in Fig. 7, the seasoning box 4 is detachably connected to the water receiving tray 2. This arrangement makes it easy to disassemble and wash the seasoning box 4, and does not affect the use of the steamer even if the seasoning box 4 is not installed.

Exemplarily, the seasoning box 4 is detachably mounted on the water receiving tray 2 using a spring buckle structure.

Optionally, as shown in FIG. 7 , a third protrusion 44 is provided on the bottom wall of the seasoning box 4, a third positioning hole 272 is provided on the water receiving tray 2, the third protrusion 44 is positioned and installed in the positioning hole, and extends from the outer bottom wall of the water receiving tray 2, a first limiting buckle 442 is provided on the portion where the third protrusion 44 extends from the outer bottom wall of the water receiving tray 2, a second limiting buckle 274 is provided on the outer bottom wall of the water receiving tray 2, and the first limiting buckle 442 and the second limiting buckle 274 are buckled with each other. Optionally, the first limiting buckle 442 and the second limiting buckle 274 form a spring buckle structure.

Specifically, as shown in Figure 7, a fourth protrusion 27 is provided on the water receiving tray 2, a third positioning hole 272 is provided on the fourth protrusion 27, a second limiting buckle 274 is provided on the fourth protrusion 27, and the fourth protrusion 27 is an elastic structure, so that the third protrusion 44 can pass through the third positioning hole 272 with the first limiting buckle 442 and buckle with the second limiting buckle 274.

In this embodiment, as shown in Fig. 7, the first limit buckle 442 is detachably fastened with the second limit buckle 274. This arrangement makes the seasoning box 4 easier to clean, and when the seasoning box 4 is not installed, it will not affect the use of the steamer.

Optionally, as shown in FIG4 , a water storage chamber 28 is provided on the water receiving tray 2, and the water storage chamber 28 is used to contain soup, condensed water, food residues, etc. dropped by the food. Optionally, as shown in FIG3 , a water storage chamber 12 is provided on the base 1, and the water storage chamber 12 is connected to the steam generating device 3 to supply water to the steam generating device 3.

In this embodiment, a water storage chamber 12 is provided on the base 1 for storing water to supply water to the steam generating device 3. The water storage chamber 12 may be a structure together with the base 1, or a structure that can be detached from the base 1. For example, a detachable water tank may be provided on the base 1 to store water through the water tank. Alternatively, the water storage chamber 12 may also be a first groove 24 structure on the base 1 to store water through the first groove 24 structure on the base 1.

Furthermore, the steam generating device 3 and the water storage chamber 12 are connected via a water pump. The water pump can ensure the water pressure, so that the water storage chamber 12 supplies water to the steam generating device 3 more smoothly.

Optionally, as shown in FIG3 , the water storage chamber 12 is arranged around the steam generating device 3. That is, the steam generating device 3 is located in the central area of the base 1, and the water storage chamber 12 is located in the edge area of the base 1, and the water storage chamber 12 is arranged around the circumference of the steam generating device 3, so that the water storage capacity can be increased.

Optionally, as shown in Figures 1 to 3, the cooking device also includes: a pot body assembly 5, installed on the water receiving tray 2, the pot body assembly 5 includes at least one steamer, and/or at least one detachable steaming rack; a pot cover assembly 6, the cover is installed on one end of the pot body assembly 5 away from the water receiving tray 2.

In this embodiment, the pot body assembly 5 is used to contain food, and the steam generated by the steam generating device 3 passes through the water receiving tray 2 and the fan assembly and acts on the cooking cavity surrounded by the pot body assembly 5 and the water receiving tray 2, thereby heating the food in the cooking cavity. Among them, one or more layers of detachable steaming racks can be set in the pot body assembly 5 to steam the food. At the same time, the pot body assembly 5 can also be formed by at least one steamer.

Exemplarily, as shown in Fig. 1 to Fig. 3, the pot body assembly 5 includes a first steaming rack 54 and a first steaming basket 52, and the first steaming basket 52 and the first steaming rack 54 are both mounted on the water receiving tray 2. Optionally, a first supporting structure for supporting the first steaming rack 54 is provided on the circumferential edge of the water receiving tray 2; a second supporting structure for supporting the first steaming basket 52 is provided on the circumferential edge of the water receiving tray 2, and the second supporting structure is located outside the first supporting structure.

Exemplarily, as shown in FIG. 1 to FIG. 3 , the pot body assembly 5 further includes a plurality of second steaming racks, and the plurality of second steaming racks and the first steaming rack 54 can be stacked vertically for use, thereby increasing the amount of food that can be steamed at a single time.

Optionally, the second supporting structure is an annular receiving groove, and the first supporting structure is a circle of convex ribs. The annular receiving groove can better wrap the edge of the bottom of the pot body assembly 5, so that the pot body assembly 5 can be installed on the water receiving tray 2 more reliably. This arrangement can also make the sealing effect of the connection between the water receiving tray 2 and the pot body assembly 5 better, thereby avoiding steam leakage and improving steam utilization. The arrangement of the convex ribs makes it easy to take and put the first steam rack 54.

Optionally, the fan assembly is fixedly connected to the water receiving box by means of screws or a snap-fit structure.

Optionally, the cooking device comprises an electric steamer.

The cooking device provided by the present application is described below by taking an electric steamer as an example and in conjunction with FIGS. 1 to 7 .

Among them, the electric steamer is a healthy cooking utensil, but the existing electric steamer is limited to steaming food. This embodiment provides an electric steamer that extracts aroma through steam, which can improve the user's experience and increase the taste and mouthfeel of food cooked in the electric steamer.

As shown in FIGS. 1 to 7 , the structure of the electric steamer includes a water tank, a steam generating device 3, a spice box for placing spices, a lower steaming rack for placing food, a pot cover assembly 6, and may also include a water receiving tray 2 assembly. During the cooking process, the spice box is located above the steam generator, so that the steam passes through the spice box before heating the food; the spice box is detachably fixed to the water receiving tray 2. In this embodiment, the spice box and the water receiving tray 2 are detachably connected together by a metal spring buckle. In this way, the removal of the spice box does not affect the original function of the water receiving tray 2 (to place condensed water into the water tank).

Exemplarily, the spice box is detachably mounted on the water receiving tray 2 using a spring buckle structure, which is convenient for disassembly and cleaning. Meanwhile, not installing the spice box does not affect the use of the steamer.

Furthermore, the bottom of the spice box is a porous structure, or the side is a porous structure, or the bottom and the side are porous structures; so that steam can enter the spice box easily.

Among them, the usage process of the above-mentioned electric steamer is: when using the electric steamer, the user first places the favorite natural spices (spices including but not limited to roses, pandan leaves, lemongrass, etc.) in the spice box; after the electric steamer starts working, the steam generated by the steam generator device first passes through the spice box containing the spices, and the high-temperature steam extracts the pleasant smell of the spices and brings it into the cooking cavity, thereby increasing the taste of the food.

Before the improvement, the usage process of the electric steamer was: the electric steamer was limited to steaming food and could not provide additional aroma and flavor enhancement to the food. This solution uses the principle of extracting the aroma of natural spices through hot steam and bringing it into the cooking cavity, thereby achieving the effect of enhancing the aroma and flavor of steamed food and solving the problem of the single cooking method of the electric steamer.

In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "illustrative embodiments", "examples", "specific examples", or "some examples" means that the specific features, structures, materials, or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in any one or more embodiments or examples in a suitable manner.

Although the embodiments of the present application have been shown and described, those skilled in the art will appreciate that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present application, and that the scope of the present application is defined by the claims and their equivalents.

Claims (14)

1. A cooking apparatus, comprising:

A base;

The water receiving disc is arranged on the base and provided with a first steam hole;

The steam generation device is arranged on the base and is positioned between the base and the water receiving disc, and the steam generation device comprises a second steam hole which is communicated with the first steam hole;

The seasoning box is arranged on one side, far away from the steam generating device, of the water receiving disc, and steam communication holes are formed in the bottom wall and the side wall of the seasoning box.

2. The cooking apparatus of claim 1 wherein the inner bottom wall of the drip tray includes a first region and a second region, the seasoning box being mounted on the first region, at least a portion of the side wall of the seasoning box projecting from the second region in a direction away from the bottom wall of the drip tray.

3. The cooking apparatus of claim 2, wherein the cooking apparatus comprises a cooking chamber,

The first area is recessed to a direction close to the steam generating device to form a first groove, the first steam hole is formed in the first groove, and the seasoning box is installed in the first groove.

4. A cooking apparatus as claimed in claim 3, characterized in that,

The inner bottom wall of the first groove is provided with a first bulge, and the first steam hole is formed in the first bulge.

5. The cooking apparatus of claim 4, wherein the cooking apparatus comprises a cooking chamber,

The seasoning box is supported and installed on the first protrusion, and/or

The seasoning box is supported by the side wall of the first groove or the surface of the notch of the first groove.

6. The cooking apparatus of claim 4, wherein the cooking apparatus comprises a cooking chamber,

And part of the side wall of the seasoning box is mutually abutted with the inner side wall of the first groove.

7. The cooking apparatus of claim 4, wherein the cooking apparatus comprises a cooking chamber,

The seasoning box is arranged on the top surface of the first bulge, and a third groove is formed in the top surface; and/or

The distance between the side surface of the first bulge and the bottom wall of the seasoning box is gradually increased and/or is increased in a step manner from the center of the water receiving disc to the edge of the water receiving disc, or the distance between the side surface of the first bulge and the bottom wall of the seasoning box is gradually increased and/or is increased in a step manner from the center of the water receiving disc to the edge of the water receiving disc and then is kept unchanged.

8. The cooking apparatus of claim 4, wherein the cooking apparatus comprises a cooking chamber,

The distance between the side surface of the first bulge and the side wall of the first groove is a first interval, and the first interval is larger than 0mm.

9. Cooking apparatus according to any one of claims 1 to 8, wherein the steam generating means comprises:

The steam generation cavity, the steam generation cavity is close to one side of water collector is provided with the opening, be provided with the second arch on the outer diapire of water collector, the second arch by the opening stretches into in the steam generation cavity, the opening forms the second steam hole.

10. The cooking apparatus according to claim 9, wherein the inner bottom wall of the water pan includes a first area and a second area, the seasoning box is mounted on the first area, the bottom wall of the water pan corresponding to the first area is recessed toward the outside of the water pan to form a first groove on the inner side wall of the water pan, and the second protrusion is formed on the outer bottom wall of the water pan.

11. Cooking apparatus according to any one of claims 1 to 8, characterized in that,

The seasoning box is detachably connected with the water receiving disc.

12. Cooking apparatus according to any one of claims 1 to 8, characterized in that,

The seasoning box comprises a seasoning box body and is characterized in that a third bulge is arranged on the bottom wall of the seasoning box, a third positioning hole is formed in the water receiving disc, the third bulge is positioned and installed in the positioning hole and extends out of the outer bottom wall of the water receiving disc, a first limiting buckle is arranged on the part, extending out of the outer bottom wall of the water receiving disc, of the third bulge, a second limiting buckle is arranged on the outer bottom wall of the water receiving disc, and the first limiting buckle and the second limiting buckle are buckled with each other.

13. Cooking apparatus according to any one of claims 1 to 8, characterized in that,

The base is provided with a water storage cavity which is communicated with the steam generating device so as to supply water to the steam generating device.

14. The cooking apparatus according to any one of claims 1 to 8, further comprising:

The pot body assembly is arranged on the water receiving disc and comprises at least one steamer and/or at least one detachable steaming rack;

the pot cover assembly is covered on one end of the pot body assembly, which is far away from the water receiving disc.