WO2016115924A1 - 烹饪装置 - Google Patents

烹饪装置 Download PDF

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Publication number
WO2016115924A1
WO2016115924A1 PCT/CN2015/090971 CN2015090971W WO2016115924A1 WO 2016115924 A1 WO2016115924 A1 WO 2016115924A1 CN 2015090971 W CN2015090971 W CN 2015090971W WO 2016115924 A1 WO2016115924 A1 WO 2016115924A1
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WIPO (PCT)
Prior art keywords
heating
heating plate
radiation
sub
heat
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PCT/CN2015/090971
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English (en)
French (fr)
Inventor
区毅成
栾春
张国君
孙宁
刘连程
唐春玉
彭涛
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Midea Group Co Ltd
Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
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Midea Group Co Ltd
Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
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Publication of WO2016115924A1 publication Critical patent/WO2016115924A1/zh
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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels

Definitions

  • the present invention relates to the field of kitchen appliances, and in particular to a cooking apparatus.
  • the heat pipes are disposed in the accommodating cavity of the product, and during the cooking process, the food is easily splashed onto the heat pipe, and the inner tank needs to be set.
  • the fixing parts of the heating pipe so that there are many cleaning dead corners in the inner tank, which brings certain difficulty to the cleaning of the product, thereby reducing the comfort of the product, and the food which is not thoroughly cleaned is covered on the heating pipe, resulting in hair
  • the heating efficiency of the heat pipe is reduced and the service life of the heat pipe is shortened; in addition, the infrared radiation radiated by the heat pipe has a wide wavelength distribution, and only a part of the wavelength can be absorbed by the food for improving the energy of the food, that is, for heating the food.
  • the arrangement of the structure reduces the heating efficiency of the product to the food, and some products on the market use a heat pipe capable of radiating a specific wavelength as a heat source of the product, but such a heat pipe is expensive, thereby increasing the production cost of the product. It is not conducive to improving the competitiveness of the product market.
  • an object of the present invention is to provide a cooking apparatus having high cleanliness, high heating efficiency, and rich use performance.
  • the present invention provides a cooking apparatus comprising a case body and a door body, the case body comprising: an outer casing; an inner tank, the inner tank is surrounded by a plurality of sub-boards, and the inner tank has a a receiving cavity for accommodating food, the inner casing is fixed in the outer casing, a mounting cavity is formed between the inner casing and the outer casing; and a heat generating device is fixed in the mounting cavity, and The heating plates of the inner tank are oppositely disposed for heating the heating plates, wherein the heating plates are any of the sub-boards.
  • the heat generating device is fixed in the mounting cavity, the heating plate is heated by the heat generating device, and the heating plate indirectly heats the food in the receiving cavity, and the structure is arranged to avoid food splashing.
  • the heat generating device is lowered, the heating efficiency of the heat generating device is lowered, thereby improving the heating efficiency and the cleanliness of the product during long-term use, so that the user only needs to clean the receiving cavity during the daily cleaning process of the product. Yes, which provides convenience for the cleaning of the product, thereby improving the comfort of the product.
  • the heating pipes are all disposed in the accommodating cavity, and the food is easily splashed onto the heating pipe during heating, and the heating pipe is difficult to clean, thereby reducing the use of the product.
  • the heat generating device is fixed in the installation cavity, the heating plate is heated by the heat generating device, and the heating plate indirectly heats the food in the accommodating cavity, and the structure is arranged to avoid food splashing.
  • the heat generating device is lowered, the heating efficiency of the heat generating device is lowered, thereby improving the heating efficiency and the cleanliness of the product during long-term use, so that the user only needs to clean the receiving cavity during the daily cleaning process of the product. Yes, which provides convenience for the cleaning of the product, thereby improving the comfort of the product.
  • the cooking apparatus in the above embodiment provided by the present invention may further have the following additional technical features:
  • the cooking device further includes: a radiation layer disposed on the heating plate and located in the receiving cavity, the radiation layer absorbing heat of the heating plate Infrared rays are radiated into the accommodating chamber.
  • the heating plate is provided with a plurality of guiding protrusions, the guiding protrusions are located in the receiving cavity, and the guiding protrusions are oppositely disposed, wherein two of the two are The opposite side of the guiding protrusion is a sloped surface, and the angle between the two inclined surfaces is an obtuse angle.
  • the heat generating device includes: a heat insulating plate connected to the heating plate and located in the mounting cavity; and a heat insulating layer, the heat insulating layer is disposed at The heat insulation board is located between the heat insulation board and the heating board; and an electric heating element, the electric heating element is connected to the heat insulation board, and is located at the heat insulation layer and the heating Between the boards.
  • the electric heating element is a heat pipe.
  • the electric heating element is a heating plate.
  • the side of the heating plate opposite to the radiation layer is uneven.
  • a side of the heating plate opposite to the radiation layer is disposed There is a heat absorbing layer.
  • the radiation layer comprises a plurality of sub-radiation portions, each of the sub-radiation portions being disposed on the heating plate, and a plurality of the sub-radiation portions being coplanar.
  • the radiation layer is an infrared coating that emits infrared light having a wavelength of 0.7 ⁇ m to 10 ⁇ m, and the plurality of sub-radiation portions can radiate infrared rays of at least two different wavelengths.
  • the radiation layer includes two of the sub-radiation portions, one of the sub-radiation portions is an infrared coating layer that can radiate infrared rays having a wavelength of 6 ⁇ m to 8 ⁇ m; and the other of the sub-radiation portions is An infrared coating having a wavelength of from 1.4 ⁇ m to 3 ⁇ m of infrared light can be radiated.
  • Figure 1 is a schematic exploded view showing the first embodiment of the cooking apparatus of the present invention
  • Figure 2 is a cross-sectional structural view showing the mounting structure between the inner liner and the heat generating device shown in Figure 1;
  • Figure 3 is a schematic exploded view showing the second embodiment of the cooking apparatus of the present invention.
  • Figure 4 is a cross-sectional structural view showing the mounting structure between the inner liner and the heat generating device shown in Figure 3;
  • Figure 5 is a partial cross-sectional structural view showing the second embodiment of the cooking apparatus of the present invention in a use state
  • Figure 6 is a partially enlarged cross-sectional structural view of the inner casing and the heat generating device
  • Figure 7 is a schematic exploded view showing a third embodiment of the cooking apparatus of the present invention.
  • Figure 8 is a cross-sectional structural view showing the mounting structure between the inner liner and the heat generating device shown in Figure 7.
  • the arrows shown in the figure are the radiation paths of the infrared rays.
  • the cooking device provided by the present invention comprises a box body and a door body 100, wherein the box body comprises: a casing, a tank 2 and a heat generating device 3.
  • the inner tank 2 is surrounded by a plurality of sub-boards, and the inner tank 2 has a receiving cavity 22 for accommodating food, the inner tank 2 is fixed in the outer casing, and the mounting cavity 1 is provided between the inner casing 2 and the outer casing; the heat generating device 3 It is fixed in the installation cavity 1 and is disposed opposite to the heating plate 21 of the inner tank 2 for heating the heating plate 21, wherein the heating plate 21 is any sub-board.
  • the heat generating device 3 is fixed in the mounting cavity 1, and the heating plate 21 is heated by the heat generating device 3, and the heating plate 21 indirectly heats the food in the accommodating chamber 22, and the structure is arranged to prevent food from splashing to the food.
  • the heating efficiency of the heat generating device 3 is lowered, thereby improving the heating efficiency and the cleanliness of the product during long-term use, so that the user only needs to face the accommodating chamber 22 during the daily cleaning of the product. It can be cleaned, which facilitates the cleaning of the product and improves the comfort of the product.
  • the cooking apparatus further includes: a radiation layer 4, specifically, the radiation layer 4 is disposed on the heating plate 21 and located in the accommodating cavity 22, and the radiant layer 4 absorbs the heating plate. After the heat of 21, infrared rays are radiated into the accommodating chamber 22.
  • a radiation layer 4 is provided on the heating plate 21, and the radiation layer 4 absorbs the heat of the heating plate 21, and the temperature rises.
  • the temperature difference between the radiation layer 4 and the accommodating chamber 22 is used as a driving force.
  • the radiation layer 4 radiates infrared rays into the accommodating cavity 22, and the energy is increased after the food absorbs the infrared rays, thereby causing some molecules and atoms inside the food to vibrate or rotate, so that the temperature of the food is rapidly increased, thereby achieving the cooking purpose of the food.
  • the radiation layer 4 Since the infrared ray has high heating efficiency and strong penetrating power, the radiation layer 4 is disposed, and the radiation layer 4 radiates infrared rays into the accommodating chamber 22 to heat the food, thereby further The heating efficiency of the product is improved; in addition, the wavelength of the infrared rays entering the accommodating chamber 22 can be indirectly controlled by controlling the radiation layer 4, thereby further controlling the heating effect of the product, and at the same time, in the scheme of selecting the ordinary steel plate for the heating plate 21, the heating plate 21 can absorb the infrared light without difference, so the heating device 3 can be selected in a wider range, thereby further reducing the cost of the product, and the radiation layer 4 absorbs the heat of the heating plate 21, and radiates a specific wavelength which is favorable for food absorption.
  • the infrared rays further improve the absorption rate of infrared rays by the food, thereby further improving the utilization rate of the heat energy of the product, thereby improving the energy efficiency of the product.
  • a plurality of heater boards 21 are provided in the second embodiment of the cooking apparatus of the present invention and the second embodiment of the cooking apparatus of the present invention, as shown in Figs. 1, 2, 3, 4 and 5, a plurality of heater boards 21 are provided.
  • the guiding protrusions 5, in particular, the guiding protrusions 5 are located in the accommodating cavity 22, and the guiding protrusions 5 are disposed opposite to each other, wherein the opposite sides of the two guiding protrusions 5 are inclined faces 51, and two inclined faces The angle between 51 is an obtuse angle.
  • the structure of the guide protrusions 5 is provided on the heating plate 21, and the radiation layer 4 in the above embodiment can be disposed on the guide slopes 51 of the two guide protrusions 5.
  • a part of the infrared ray radiated is reflected on the inclined surface 51 of the guiding protrusion 5, as shown in FIG. 5, so that the infrared ray is concentratedly distributed in the heating area of the food 200, thereby improving the heating efficiency of the infrared ray to the food 200;
  • the arrangement of the structure reduces the amount of infrared radiation distributed on the door body 100. This reduces the temperature of the door body 100 for the product in which the sealing member is provided on the door body 100, thereby effectively avoiding the temperature of the door body 100 being too high. The sealing failure occurs, which improves the reliability of the product.
  • a groove 211 is provided on the heating plate 21, the groove 211 is communicated with the accommodating chamber 22, and the groove wall of the groove 211 is provided.
  • the slope is such that the area of the open end of the groove 211 is larger than the area of the bottom of the groove, and the radiation layer 4 is fixed on the bottom wall of the groove 211, so that part of the infrared rays radiated from the radiation layer 4 are reflected on the groove wall, and then concentrated. It is distributed in the heating area of the food, thereby increasing the heating efficiency of the infrared rays to the food.
  • the heating area of the food 200 is an area in the product accommodating cavity 22 for placing the food 200.
  • the heat generating device 3 includes a heat insulating plate 31, a heat insulating layer 32, and an electric heating element 33.
  • the heat insulating plate 31 is connected to the heating plate 21 and located in the mounting cavity 1; the heat insulating layer 32 is disposed on the heat insulating plate 31 and located between the heat insulating plate 31 and the heating plate 21; the electric heating element 33 and The heat insulation panels 31 are connected and located between the heat insulation layer 32 and the heating plate 21.
  • the amount of heat loss of the heating plate 21 and the electric heating element 33 is reduced, thereby further improving the energy efficiency of the product, and at the same time, reducing the inside of the mounting cavity 1.
  • the temperature which in turn slows down the aging of other components in the installation chamber 1, further improves the reliability of the product.
  • the heat insulating layer 32 is made of a bright color fiberglass insulation cotton, for example, a white glass fiber insulation cotton, a milky white glass fiber insulation cotton, or the like.
  • the heat insulating plate 31 may select a common galvanized heat insulating plate with a high thermal conductivity so that the heat which is transmitted from the heat insulating layer 32 is evenly distributed on the heat insulating plate 31, thereby avoiding A tropical zone is formed on the heat shield 31.
  • the electric heating element 33 is a heat pipe.
  • the electric heating element 33 in the present embodiment heats the heating plate 21, thereby indirectly heating the food in the accommodating chamber 22, and the food is selective for the absorption of infrared rays of different wavelengths, and the heating plate in the present embodiment 21 is not selective for the absorption of heat. Therefore, as shown in Figs. 1 and 2, in the first embodiment of the cooking apparatus of the present invention, the electric heating element 33 may be provided as a heat generating tube.
  • the side of the heating plate 21 opposite to the radiation layer 4 is uneven.
  • the heating tube heats the heating plate 21 by radiation, and preferably, the side of the heating plate 21 opposite to the radiation layer 4 is provided with unevenness to increase the surface roughness of the heating plate 21, thereby reducing
  • the ability of the heating plate 21 to reflect the heat radiated from the heat pipe increases the amount of heat absorbed by the heating plate 21, thereby improving the heating efficiency of the product.
  • the electric heating element 33 is a heat generating plate.
  • the electric heating element 33 in the present embodiment heats the heating plate 21, thereby indirectly heating the food in the accommodating chamber 22, and the food is selective for the absorption of infrared rays of different wavelengths, and the heating plate in the present embodiment 21 is not selective for the absorption of heat. Therefore, as shown in FIGS. 3 to 8, in the second embodiment of the cooking apparatus of the present invention and the third embodiment of the cooking apparatus of the present invention, the electric heating element 33 may be disposed.
  • the electronic component 33 can be selected from a mica heating plate or Ceramic heating plate, etc.
  • a heat absorbing layer 6 is disposed on a side of the heating plate 21 opposite to the radiation layer 4.
  • the heating plate 21 is a stainless steel plate
  • the heat absorbing layer 6 is coated on the stainless steel plate to improve the pair of stainless steel plates.
  • the heat-absorbing element 33 absorbs heat, thereby increasing the heat absorbed by the radiation layer 4 from the stainless steel sheet, thereby increasing the heating efficiency of the product.
  • the radiation layer 4 includes a plurality of sub-radiation portions, each sub-radiation portion being disposed on a heating plate, and the plurality of sub-radiation portions being coplanar.
  • the composition of different foods is different, and the content of each component in the food is also different, but each component in the food has a corresponding optimal infrared absorption wavelength, so
  • the radiation layer 4 includes a plurality of sub-radiation portions, and further controls the wavelength of the infrared rays radiated by each of the sub-radiation portions after the heat is absorbed, so that the wavelength of the infrared rays radiated from the sub-radiation portion is a component having a higher content in the general food (eg, water, protein, Carbohydrates and fats respectively correspond to the optimal infrared absorption wavelength, which in turn controls the heating efficiency of the product.
  • it can also control the heating rate between different components in the same food, thereby controlling the cooking taste of the product, thereby The use of the product is more abundant, which in turn enhances the market competitiveness of the product.
  • the radiation layer is an infrared coating that emits infrared light having a wavelength of 0.7 ⁇ m to 10 ⁇ m, and the plurality of sub-radiation portions can radiate infrared rays of at least two different wavelengths.
  • the general food contains more components such as water, protein, carbohydrates and fat, and the optimum infrared absorption wavelength corresponding to each component is in the range of 0.7 ⁇ m to 10 ⁇ m, and the radiation layer is provided.
  • the infrared coating which can radiate infrared rays having a wavelength of 0.7 ⁇ m to 10 ⁇ m correspondingly increases the absorption rate of the infrared rays radiated from the radiation layer 4 by the food, thereby improving the heating efficiency of the product to the food.
  • the radiation layer includes two sub-radiation portions, one sub-radiation portion is an infrared coating layer that can radiate infrared rays having a wavelength of 6 ⁇ m to 8 ⁇ m; and the other sub-radiation portion has a radiation wavelength of 1.4 ⁇ m. Infrared coating of ⁇ 3 ⁇ m infrared.
  • the optimal infrared absorption wavelength of the carbohydrate in the food is 6 ⁇ m to 8 ⁇ m
  • a radiation portion is provided as an infrared coating which can radiate infrared rays having a wavelength of 6 ⁇ m to 8 ⁇ m, and when the radiation portion is operated, the infrared radiation layer can be improved.
  • the cooking efficiency of the sugar in the food thus cooking a crispy taste of the food; food
  • the optimum infrared absorption wavelength of the medium moisture is 1.4 ⁇ m to 3 ⁇ m
  • the other radiation portion is an infrared coating which can radiate infrared rays having a wavelength of 1.4 ⁇ m to 3 ⁇ m, and the food can be substantially heated when the radiation portion operates.
  • the wavelengths of the above two kinds of sub-radiation portions specifically radiating infrared rays may include various schemes, and according to the use requirements of the products, the infrared wavelengths radiated by the sub-radiation portions may be specifically set for food components such as fats and proteins.
  • the radiation layer may be provided according to the specific use requirements of the product, including two or more radiation portions, and the other sub-radiation portions are respectively set for the optimal infrared absorption wavelengths of the fat and protein contained in the food.
  • the infrared wavelength of the radiation is not described in detail herein, but should be within the scope of the present invention.
  • the cooking device provided by the present invention, the heat generating device is fixed in the mounting cavity, the heating plate is heated by the heat generating device, and the heating plate indirectly heats the food in the accommodating cavity, and the structure is arranged to prevent food from splashing to heat.
  • the heating efficiency of the heat generating device is lowered, thereby improving the heating efficiency and the cleanliness of the product during long-term use, so that the user only needs to clean the accommodating cavity during the daily cleaning process of the product. Thereby providing convenience for the cleaning of the product, thereby improving the comfort of use of the product.
  • the heating pipes are all disposed in the accommodating cavity, and the food is easily splashed onto the heating pipe during heating, and the heating pipe is difficult to clean, thereby reducing the use of the product.
  • the heat generating device is fixed in the installation cavity, the heating plate is heated by the heat generating device, and the heating plate indirectly heats the food in the accommodating cavity, and the structure is arranged to avoid food splashing.
  • the heat generating device is lowered, the heating efficiency of the heat generating device is lowered, thereby improving the heating efficiency and the cleanliness of the product during long-term use, so that the user only needs to clean the receiving cavity during the daily cleaning process of the product. Yes, which provides convenience for the cleaning of the product, thereby improving the comfort of the product.
  • the terms “first”, “second”, “third”, “fourth” are used for the purpose of description only, and are not to be understood as indicating or implying relative importance; the term “plurality” means Two or more, unless otherwise expressly defined.
  • the terms “installation”, “connected”, “connected”, “fixed” and the like should be understood broadly.
  • “connecting” may be a fixed connection, a detachable connection, or an integral connection; “connected” may They are directly connected or indirectly connected through an intermediary.
  • the specific meaning of the above terms in the present invention can be understood by a person of ordinary skill in the light of the specific circumstances.
  • the description of the terms “one embodiment”, “some embodiments”, “specific embodiments” and the like means that the specific features, structures, materials, or characteristics described in connection with the embodiments or examples are included in the present invention. At least one embodiment or example.
  • the schematic representation of the above terms does not necessarily refer to the same embodiment or example.
  • the particular features, structures, materials, or characteristics described may be combined in a suitable manner in any one or more embodiments or examples.

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  • Food Science & Technology (AREA)
  • Electric Stoves And Ranges (AREA)
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Abstract

一种烹饪装置，包括箱体和门体（100），箱体包括：外壳、内胆（2）和发热装置（3），内胆（2）由多个子板围成，内胆具有容纳腔（22），内胆（2）固定在外壳内，内胆（2）与外壳之间具有安装腔（1）；发热装置（3）固定在安装腔（1）内，并与内胆（2）的加热板（21）相对设置，用于对加热板（21）加热，加热板（21）为任一子板。发热装置（3）固定在安装腔（1）内，通过发热装置（3）对加热板（21）加热，并使加热板（21）间接对容纳腔（22）内的食物加热，该结构的设置避免食物飞溅到发热装置（3）上，造成发热装置（3）的加热效率降低的情况出现，从而提高了长期使用过程中产品的加热效率和使用清洁度，使用户对产品进行日常清洁的过程中，仅需对容纳腔（22）清洁即可，从而为产品的清洁提供了方便，进而提高了产品的使用舒适度。

Description

烹饪装置 技术领域
本发明涉及厨房电器领域，具体而言，涉及一种烹饪装置。
背景技术
目前，现有的采用发热管加热方式进行烹饪的装置中，发热管均设置在产品的容纳腔内，此类产品在烹饪过程中，食物易飞溅到发热管上，且由于内胆中需设置发热管的固定件，从而使得内胆中存在许多清洁死角，为产品的清洁带来一定的难度，进而降低了产品的使用舒适，同时，未能彻底清洁的食物覆盖在发热管上，导致发热管的加热效率降低和发热管的使用寿命缩短；此外，发热管辐射的红外线的波长分布范围较广，仅有部分波长可被食物吸收，以用于提升食物的能量，即用于对食物加热，故而，该结构的设置降低了产品对食物的加热效率，市场上也有部分产品采用能够辐射出特定波长的发热管作为产品的发热源，但是此类发热管成本高昂，从而增加产品的生产成本，不利于提高产品市场竞争力。
发明内容
为了解决上述技术问题至少之一，本发明的目的在于提供一种清洁度高，加热效率高，且使用性能丰富的烹饪装置。
有鉴于此，本发明提供了一种烹饪装置，包括箱体和门体，所述箱体包括：外壳；内胆，所述内胆由多个子板围成，且所述内胆具有用于容纳食物的容纳腔，所述内胆固定在所述外壳内，所述内胆与所述外壳之间具有安装腔；和发热装置，所述发热装置固定在所述安装腔内，并与所述内胆的加热板相对设置，用于对所述加热板加热，其中，所述加热板为任一所述子板。
本发明提供的烹饪装置，发热装置固定在安装腔内，通过发热装置对加热板加热，并使加热板间接对容纳腔内的食物加热，该结构的设置避免食物飞溅 到发热装置上，造成发热装置的加热效率降低的情况出现，从而提高了长期使用过程中产品的加热效率和使用清洁度，使用户对产品进行日常清洁的过程中，仅需对容纳腔清洁即可，从而为产品的清洁提供了方便，进而提高了产品的使用舒适度。
具体而言，现有的采用发热管加热的烹饪装置中，发热管均设置在容纳腔内，加热时食物易飞溅到发热管上，且发热管的清洁难度较大，从而降低了产品的使用清洁度和舒适度，而本发明提供的烹饪装置，发热装置固定在安装腔内，通过发热装置对加热板加热，并使加热板间接对容纳腔内的食物加热，该结构的设置避免食物飞溅到发热装置上，造成发热装置的加热效率降低的情况出现，从而提高了长期使用过程中产品的加热效率和使用清洁度，使用户对产品进行日常清洁的过程中，仅需对容纳腔清洁即可，从而为产品的清洁提供了方便，进而提高了产品的使用舒适度。
另外，本发明提供的上述实施例中的烹饪装置还可以具有如下附加技术特征：
根据本发明的一个实施例，所述烹饪装置还包括：辐射层，所述辐射层设置在所述加热板上，并位于所述容纳腔内，所述辐射层吸收所述加热板的热量后，向所述容纳腔内辐射红外线。
根据本发明的一个实施例，所述加热板上设置有多个导向凸起，所述导向凸起位于所述容纳腔内，且所述导向凸起两两相对设置，其中，两个所述导向凸起相对设置的一面为斜面，且两个所述斜面之间的夹角为钝角。
根据本发明的一个实施例，所述发热装置包括：隔热板，所述隔热板与所述加热板相连接，并位于所述安装腔内；隔热层，所述隔热层设置在所述隔热板上，并位于所述隔热板与所述加热板之间；和电热元件，所述电热元件与所述隔热板相连接，并位于所述隔热层与所述加热板之间。
根据本发明的一个具体实施例，所述电热元件为发热管。
根据本发明的一个具体实施例，所述电热元件为发热板。
根据本发明的一个实施例，所述加热板上相对设置有所述辐射层的一侧凹凸不平。
根据本发明的一个实施例，所述加热板上相对设置有所述辐射层的一侧设 置有吸热层。
根据本发明的一个实施例，所述辐射层包括多个子辐射部，每一所述子辐射部设置在所述加热板上，且多个所述子辐射部共面。
根据本发明的一个实施例，所述辐射层为可辐射出波长为0.7μm～10μm红外线的红外涂层，且多个所述子辐射部可辐射出至少两种不同波长的红外线。
根据本发明的一个实施例，所述辐射层包括两个所述子辐射部，一所述子辐射部为可辐射出波长为6μm～8μm红外线的红外涂层；另一所述子辐射部为可辐射出波长为1.4μm～3μm红外线的红外涂层。
本发明的附加方面和优点将在下面的描述部分中变得明显，或通过本发明的实践了解到。
附图说明
本发明的上述和/或附加的方面和优点从结合下面附图对实施例的描述中将变得明显和容易理解，其中：
图1是本发明所述烹饪装置第一实施例的分解结构示意图；
图2是图1中所示内胆与发热装置之间安装结构的剖视结构示意图；
图3是本发明所述烹饪装置第二实施例的分解结构示意图；
图4是图3中所示内胆与发热装置之间安装结构的剖视结构示意图；
图5是本发明所述烹饪装置第二实施例的使用状态下的局部剖视结构示意图；
图6是内胆与发热装置配合的局部放大剖视结构示意图；
图7是本发明所述烹饪装置第三实施例的分解结构示意图；
图8是图7中所示内胆与发热装置之间安装结构的剖视结构示意图。
其中，图1至图8中的附图标记与部件名称之间的对应关系为：
1安装腔，2内胆，21加热板，211凹槽，22容纳腔，3发热装置，31隔热板，32隔热层，33电热元件，4辐射层，5导向凸起，51斜面，6吸热层，100门体，200食物；
图中所示箭头为红外线的辐射路径。
具体实施方式
为了能够更清楚地理解本发明的上述目的、特征和优点，下面结合附图和具体实施方式对本发明进行进一步的详细描述。需要说明的是，在不冲突的情况下，本申请的实施例及实施例中的特征可以相互组合。
在下面的描述中阐述了很多具体细节以便于充分理解本发明，但是，本发明还可以采用其他不同于在此描述的其他方式来实施，因此，本发明的保护范围并不受下面公开的具体实施例的限制。
下面参照图1至图8描述根据本发明一些实施例所述烹饪装置。
如图1至图8所示，本发明提供的烹饪装置，包括箱体和门体100，其中，箱体包括：外壳、内胆2和发热装置3。
具体地，内胆2由多个子板围成，且内胆2具有用于容纳食物的容纳腔22，内胆2固定在外壳内，内胆2与外壳之间具有安装腔1；发热装置3固定在安装腔1内，并与内胆2的加热板21相对设置，用于对加热板21加热，其中，加热板21为任一子板。
本发明提供的烹饪装置，发热装置3固定在安装腔1内，通过发热装置3对加热板21加热，并使加热板21间接对容纳腔22内的食物加热，该结构的设置避免食物飞溅到发热装置3上，造成发热装置3的加热效率降低的情况出现，从而提高了长期使用过程中产品的加热效率和使用清洁度，使用户对产品进行日常清洁的过程中，仅需对容纳腔22清洁即可，从而为产品的清洁提供了方便，进而提高了产品的使用舒适度。
在本发明的一个实施例中，如图6所示，烹饪装置还包括：辐射层4，具体地，辐射层4设置在加热板21上，并位于容纳腔22内，辐射层4吸收加热板21的热量后，向容纳腔22内辐射红外线。
在该实施例中，在加热板21上设置辐射层4，该辐射层4吸收加热板21的热量后温度升高，此时，以辐射层4和容纳腔22内的温差作为推动力，使辐射层4向容纳腔22内辐射出红外线，食物吸收红外线后能量上升，从而引起食物内部的部分分子和原子产生振动或旋转，以使食物的温度快速升高，从而达到对食物的烹饪目的，由于红外线的加热效率高，穿透力强，则设置辐射层4，并使辐射层4向容纳腔22内辐射出红外线以对食物加热，从而进一步 提高了产品的加热效率；此外，可通过控制辐射层4间接控制进入容纳腔内22的红外线的波长，从而进一步控制产品的加热效果，同时，在加热板21选用普通钢板的方案中，加热板21可对红外线进行无差别吸收，故而，发热装置3的可选择范围较广，从而进一步降低了产品的成本，且辐射层4吸收加热板21的热量后，辐射出利于食物吸收的、特定波长的红外线，以进一步提高食物对红外线的吸收率，从而进一步提高了产品对热能的利用率，进而提高产品的能效。
在本发明所述烹饪装置第一实施例和本发明所述烹饪装置第二实施例中，如图1、图2、图3、图4和图5所示，加热板21上设置有多个导向凸起5，具体地，导向凸起5位于容纳腔22内，且所述导向凸起5两两相对设置，其中，两个导向凸起5相对设置的一面为斜面51，且两个斜面51之间的夹角为钝角。
在该实施例中，由于红外线的直线度好，在加热板21上设置导向凸起5结构，并可设置上述实施例中的辐射层4位于两个所述导向凸起5的导向斜面51之间，使辐射出的部分红外线在导向凸起5的斜面51上发生反射，如图5所示，从而使红外线集中分布于食物200的加热区域，进而提高红外线对食物200的加热效率；此外，该结构的设置降低了门体100上的红外线分布量，对于门体100上设置有密封元件的产品而言，这降低了门体100的温度，从而有效地避免了因门体100温度过高而导致密封失效的情况出现，进而提高了产品的使用可靠性。
如图7和图8所示，在本发明所述烹饪装置第三实施例中，在加热板21上设置凹槽211，使凹槽211与容纳腔22连通，并设置凹槽211的槽壁为斜面，使得凹槽211开口端的面积大于槽底的面积，并使辐射层4固定在凹槽211的底壁上，从而使得辐射层4辐射出的部分红外线在槽壁上发生反射后，集中分布于食物的加热区域，进而提高红外线对食物的加热效率。
其中，所述食物200的加热区域为产品容纳腔22内用于放置食物200的区域。
在本发明的一个实施例中，如图1至图8所示，发热装置3包括：隔热板31、隔热层32和电热元件33。
具体地，隔热板31与加热板21相连接，并位于安装腔1内；隔热层32设置在隔热板31上，并位于隔热板31与加热板21之间；电热元件33与隔热板31相连接，并位于隔热层32与加热板21之间。
在该实施例中，通过设置隔热板31和隔热层32，以降低加热板21和电热元件33的热量散失量，从而，进一步提高了产品的能效，同时，也降低了安装腔1内的温度，进而减缓了安装腔1内其他部件的老化速度，进一步提高了产品的使用可靠性。
在上述实施例中，优选地，隔热层32采用亮色系的玻纤隔热棉，例如，白色玻纤隔热棉、乳白色玻纤隔热棉等。
在上述实施例中，优选地，隔热板31可选择热导率较高的普通镀锌隔热板，以使从隔热层32透出的热量在隔热板31上均匀分布，从而避免在隔热板31上形成过热带。
在本发明的一个具体实施例中，优选地，电热元件33为发热管。
在该实施例中，本方案中电热元件33是对加热板21进行加热，进而间接对容纳腔22内的食物加热，由于食物对于不同波长的红外线的吸收具有选择性，而本方案中加热板21对于热量的吸收并没有选择性，故而，如图1和图2所示，在本发明所述烹饪装置第一实施例中，可设置电热元件33为发热管。
在上述实施例中，优选地，加热板21上相对设置有辐射层4的一侧凹凸不平。
在该实施例中，发热管通过辐射方式对加热板21进行加热，优选地，设置加热板21上相对设置有辐射层4的一侧凹凸不平，以增加加热板21的表面粗糙度，从而降低加热板21对发热管辐射出的热量的反射能力，提高加热板21对热量的吸收量，进而提高产品的加热效率。
在本发明的一个具体实施例中，优选地，电热元件33为发热板。
在该实施例中，本方案中电热元件33是对加热板21进行加热，进而间接对容纳腔22内的食物加热，由于食物对于不同波长的红外线的吸收具有选择性，而本方案中加热板21对于热量的吸收并没有选择性，故而，如图3至图8所示，在本发明所述烹饪装置第二实施例和本发明所述烹饪装置第三实施例中，可设置电热元件33为发热板，具体地，电子元件33可选用云母发热板或 陶瓷发热板等。
在本发明的一个实施例中，如图6所示，加热板21上相对设置有辐射层4的一侧设置有吸热层6。
在该实施例中，在加热板21为不锈钢钢板的方案中，由于不锈钢钢板的热导率低，且吸热能力差，则需在不锈钢钢板上涂布吸热层6，以提高不锈钢钢板对电热元件33热量的吸收能力，从而增加辐射层4从不锈钢钢板上吸收的热量，进而增加产品的加热效率。
在本发明的一个实施例中，辐射层4包括多个子辐射部，每一子辐射部设置在加热板上，且多个子辐射部共面。
在该实施例中，不同食物的组成成分不同，且每个组分在食物中的含量也不相同，但是，食物中的每一组分均有一个对应的最佳红外线吸收波长，故而，设置辐射层4包括多个子辐射部，并进一步控制每一子辐射部吸收热量后辐射出的红外线波长，使子辐射部辐射出红外线的波长为一般食物中含量较高的组分(如水、蛋白质、碳水化合物和脂肪)分别对应的最佳红外线吸收波长，进而控制产品的加热效率，同时，还可以此控制同一食物中不同组分之间的加热速率，进而控制产品对食物的烹饪口感，从而使产品的使用功能更为丰富，进而提升了产品的市场竞争力。
在本发明的一个实施例中，优选地，辐射层为可辐射出波长为0.7μm～10μm红外线的红外涂层，且多个子辐射部可辐射出至少两种不同波长的红外线。
在该实施例中，一般食物中多包含水、蛋白质、碳水化合物和脂肪等组分，而每一组分所对应的最佳红外线吸收波长均在0.7μm～10μm的范围内，设置辐射层为可辐射出波长为0.7μm～10μm红外线的红外涂层，则相应地提高了食物对辐射层4所辐射出的红外线的吸收率，进而提高了产品对食物的加热效率。
在本发明的一个具体实施例中，辐射层包括两个子辐射部，一子辐射部为可辐射出波长为6μm～8μm红外线的红外涂层；另一子辐射部为可辐射出波长为1.4μm～3μm红外线的红外涂层。
在该实施例中，食物中碳水化合物的最佳红外线吸收波长为6μm～8μm，设置一辐射部为可辐射出波长为6μm～8μm红外线的红外涂层，当该辐射部工作时，则可提高食物中的糖分的烹饪效率，从而烹饪出酥脆口感的食物；食物 中水分的最佳红外线吸收波长为1.4μm～3μm，设置另一辐射部为可辐射出波长为1.4μm～3μm红外线的红外涂层，则当该辐射部工作时可对食物进行基本加热。
当然，上述两种子辐射部具体辐射出红外线的波长可包括多种方案，根据产品的使用需求，还可针对脂肪、蛋白质等食物组分具体设置子辐射部所辐射出的红外线波长。
此外，在上述实施例的基础上，还可根据产品的具体使用需求设置辐射层包括两个以上的辐射部，针对食物中所含有的脂肪和蛋白质的最佳红外线吸收波长分别设置其他子辐射部辐射的红外线波长，此处不进行详细描述，但均应在本发明的保护范围内。
综上所述，本发明提供的烹饪装置，发热装置固定在安装腔内，通过发热装置对加热板加热，并使加热板间接对容纳腔内的食物加热，该结构的设置避免食物飞溅到发热装置上，造成发热装置的加热效率降低的情况出现，从而提高了长期使用过程中产品的加热效率和使用清洁度，使用户对产品进行日常清洁的过程中，仅需对容纳腔清洁即可，从而为产品的清洁提供了方便，进而提高了产品的使用舒适度。
具体而言，现有的采用发热管加热的烹饪装置中，发热管均设置在容纳腔内，加热时食物易飞溅到发热管上，且发热管的清洁难度较大，从而降低了产品的使用清洁度和舒适度，而本发明提供的烹饪装置，发热装置固定在安装腔内，通过发热装置对加热板加热，并使加热板间接对容纳腔内的食物加热，该结构的设置避免食物飞溅到发热装置上，造成发热装置的加热效率降低的情况出现，从而提高了长期使用过程中产品的加热效率和使用清洁度，使用户对产品进行日常清洁的过程中，仅需对容纳腔清洁即可，从而为产品的清洁提供了方便，进而提高了产品的使用舒适度。
在本发明中，术语“第一”、“第二”、“第三”、“第四”仅用于描述的目的，而不能理解为指示或暗示相对重要性；术语“多个”则指两个或两个以上，除非另有明确的限定。术语“安装”、“相连”、“连接”、“固定”等术语均应做广义理解，例如，“连接”可以是固定连接，也可以是可拆卸连接，或一体地连接；“相连”可以是直接相连，也可以通过中间媒介间接相连。对于本领域的 普通技术人员而言，可以根据具体情况理解上述术语在本发明中的具体含义。
在本说明书的描述中，术语“一个实施例”、“一些实施例”、“具体实施例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或特点包含于本发明的至少一个实施例或示例中。在本说明书中，对上述术语的示意性表述不一定指的是相同的实施例或实例。而且，描述的具体特征、结构、材料或特点可以在任何的一个或多个实施例或示例中以合适的方式结合。
以上所述仅为本发明的优选实施例而已，并不用于限制本发明，对于本领域的技术人员来说，本发明可以有各种更改和变化。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。

Claims (11)

  1. 一种烹饪装置，包括箱体和门体，其特征在于，所述箱体包括：
    外壳；
    内胆，所述内胆由多个子板围成，且所述内胆具有用于容纳食物的容纳腔，所述内胆固定在所述外壳内，所述内胆与所述外壳之间具有安装腔；和
    发热装置，所述发热装置固定在所述安装腔内，并与所述内胆的加热板相对设置，用于对所述加热板加热，其中，所述加热板为任一所述子板。
  2. 根据权利要求1所述的烹饪装置，其特征在于，还包括：
    辐射层，所述辐射层设置在所述加热板上，并位于所述容纳腔内，所述辐射层吸收所述加热板的热量后，向所述容纳腔内辐射红外线。
  3. 根据权利要求1所述的烹饪装置，其特征在于，
    所述加热板上设置有多个导向凸起，所述导向凸起位于所述容纳腔内，且所述导向凸起两两相对设置，其中，两个所述导向凸起相对设置的一面为斜面，且两个所述斜面之间的夹角为钝角。
  4. 根据权利要求1所述的烹饪装置，其特征在于，
    所述发热装置包括：
    隔热板，所述隔热板与所述加热板相连接，并位于所述安装腔内；
    隔热层，所述隔热层设置在所述隔热板上，并位于所述隔热板与所述加热板之间；和
    电热元件，所述电热元件与所述隔热板相连接，并位于所述隔热层与所述加热板之间。
  5. 根据权利要求4所述的烹饪装置，其特征在于，
    所述电热元件为发热管。
  6. 根据权利要求4所述的烹饪装置，其特征在于，
    所述电热元件为发热板。
  7. 根据权利要求2所述的烹饪装置，其特征在于，
    所述加热板上相对设置有所述辐射层的一侧凹凸不平。
  8. 根据权利要求2所述的烹饪装置，其特征在于，
    所述加热板上相对设置有所述辐射层的一侧设置有吸热层。
  9. 根据权利要求2至8中任一项所述的烹饪装置，其特征在于，
    所述辐射层包括多个子辐射部，每一所述子辐射部设置在所述加热板上，且多个所述子辐射部共面。
  10. 根据权利要求9所述的烹饪装置，其特征在于，
    所述辐射层为可辐射出波长为0.7μm～10μm红外线的红外涂层，且多个所述子辐射部可辐射出至少两种不同波长的红外线。
  11. 根据权利要求10所述的烹饪装置，其特征在于，
    所述辐射层包括两个所述子辐射部，一所述子辐射部为可辐射出波长为6μm～8μm红外线的红外涂层；另一所述子辐射部为可辐射出波长为1.4μm～3μm红外线的红外涂层。
PCT/CN2015/090971 2015-01-23 2015-09-28 烹饪装置 Ceased WO2016115924A1 (zh)

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CN111713982A (zh) * 2020-08-07 2020-09-29 网来(浙江)科技有限公司 高效节能的内胆装置
CN113491451A (zh) * 2021-06-07 2021-10-12 湖南全康电子科技有限公司 一种面状发热体加热技术电烤箱

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