WO2016115924A1

WO2016115924A1 - Cooking device

Info

Publication number: WO2016115924A1
Application number: PCT/CN2015/090971
Authority: WO
Inventors: 区毅成; 栾春; 张国君; 孙宁; 刘连程; 唐春玉; 彭涛
Original assignee: 广东美的厨房电器制造有限公司; 美的集团股份有限公司
Priority date: 2015-01-23
Filing date: 2015-09-28
Publication date: 2016-07-28
Also published as: CN104545422B; CN104545422A

Abstract

Disclosed is a cooking device, comprising a case body and a door body (100), the case body comprising a shell, an inner container (2) and a heating device (3), wherein the inner container (2) is enclosed by a plurality of sub-plates and provided with an accommodation cavity (22), the inner container (2) is fixed in the shell, and a mounting cavity (1) is formed between the inner container (2) and the shell; and the heating device (3) is fixed in the mounting cavity (1), and arranged opposite to a heating board (21) of the inner container (2) to heat the heating board (21), the heating board (21) being any of the sub-plates. The heating device (3) is fixed inside the mounting cavity (1), the heating board (21) is heated by the heating device (3), and the heating board (21) indirectly heats the food in the accommodation cavity (22). The configuration of the structure avoids the occurrence of decreased heating efficiency of the heating device (3) due to the splashing of the food onto the heating device (3), thereby increasing the heating efficiency and the usage cleanliness of the product during long-term use, so that a user only needs to clean the accommodation cavity (22) during daily cleaning of the product, thereby facilitating cleaning of the product and further improving the usage comfort of the product.

Description

Cooking device

Technical field

The present invention relates to the field of kitchen appliances, and in particular to a cooking apparatus.

Background technique

At present, in the existing device for cooking by the heating pipe heating method, 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. Therefore, 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.

Summary of the invention

In order to solve at least one of the above technical problems, an object of the present invention is to provide a cooking apparatus having high cleanliness, high heating efficiency, and rich use performance.

In view of the above, 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.

According to 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 receiving cavity, and the structure is arranged to avoid food splashing. When 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.

Specifically, in the conventional cooking device using the heating tube heating, 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. Cleanliness and comfort, and the cooking device provided by the present invention, 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. When 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.

In addition, the cooking apparatus in the above embodiment provided by the present invention may further have the following additional technical features:

According to an embodiment of the present invention, 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.

According to an embodiment of the present invention, 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.

According to an embodiment of the present invention, 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.

According to a specific embodiment of the invention, the electric heating element is a heat pipe.

According to a particular embodiment of the invention, the electric heating element is a heating plate.

According to an embodiment of the invention, the side of the heating plate opposite to the radiation layer is uneven.

According to an embodiment of the present invention, a side of the heating plate opposite to the radiation layer is disposed There is a heat absorbing layer.

According to an embodiment of the invention, 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.

According to an embodiment of the invention, the radiation layer is an infrared coating that emits infrared light having a wavelength of 0.7 μm to 10 μm, and the plurality of sub-radiation portions can radiate infrared rays of at least two different wavelengths.

According to an embodiment of the present invention, 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 μm to 8 μm; and the other of the sub-radiation portions is An infrared coating having a wavelength of from 1.4 μm to 3 μm of infrared light can be radiated.

Additional aspects and advantages of the invention will be apparent from the description of the invention.

DRAWINGS

The above and/or additional aspects and advantages of the present invention will become apparent and readily understood from

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.

Wherein, the correspondence between the reference numerals in FIG. 1 to FIG. 8 and the component names is:

1 mounting cavity, 2 inner tank, 21 heating plate, 211 groove, 22 accommodating cavity, 3 heat generating device, 31 heat insulating plate, 32 heat insulating layer, 33 electric heating element, 4 radiation layer, 5 guiding protrusion, 51 bevel, 6 heat absorption layer, 100 door body, 200 food;

The arrows shown in the figure are the radiation paths of the infrared rays.

detailed description

The present invention will be further described in detail below with reference to the drawings and specific embodiments. It should be noted that the embodiments in the present application and the features in the embodiments may be combined with each other without conflict.

In the following description, numerous specific details are set forth in order to provide a full understanding of the invention, but the invention may be practiced otherwise than as described herein. Limitations of the embodiments.

A cooking apparatus according to some embodiments of the present invention is described below with reference to FIGS. 1 through 8.

As shown in FIG. 1 to FIG. 8 , 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.

Specifically, 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.

According to the cooking device provided by the present invention, 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. On the heat generating device 3, 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.

In one embodiment of the present invention, as shown in FIG. 6, 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.

In this embodiment, 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. At this time, 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. 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.

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.

In this embodiment, since the straightness of the infrared rays is good, 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. In the meantime, 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.

As shown in FIG. 7 and FIG. 8, in the third embodiment of the cooking apparatus of the present invention, 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.

Wherein, the heating area of the food 200 is an area in the product accommodating cavity 22 for placing the food 200.

In one embodiment of the present invention, as shown in FIGS. 1 to 8, the heat generating device 3 includes a heat insulating plate 31, a heat insulating layer 32, and an electric heating element 33.

Specifically, 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.

In this embodiment, by providing the heat insulating plate 31 and the heat insulating layer 32, 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.

In the above embodiment, preferably, 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.

In the above embodiment, preferably, 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.

In a specific embodiment of the invention, preferably, the electric heating element 33 is a heat pipe.

In this embodiment, 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.

In the above embodiment, preferably, the side of the heating plate 21 opposite to the radiation layer 4 is uneven.

In this embodiment, 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.

In a specific embodiment of the invention, preferably, the electric heating element 33 is a heat generating plate.

In this embodiment, 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. For the heating plate, in particular, the electronic component 33 can be selected from a mica heating plate or Ceramic heating plate, etc.

In one embodiment of the present invention, as shown in FIG. 6, a heat absorbing layer 6 is disposed on a side of the heating plate 21 opposite to the radiation layer 4.

In this embodiment, in the case where the heating plate 21 is a stainless steel plate, since the thermal conductivity of the stainless steel plate is low and the heat absorbing ability is poor, 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.

In one embodiment of the invention, 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.

In this embodiment, 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. At the same time, 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.

In an embodiment of the invention, preferably, the radiation layer is an infrared coating that emits infrared light having a wavelength of 0.7 μm to 10 μm, and the plurality of sub-radiation portions can radiate infrared rays of at least two different wavelengths.

In this embodiment, 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 μm to 10 μm, and the radiation layer is provided. The infrared coating which can radiate infrared rays having a wavelength of 0.7 μm to 10 μm 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.

In a specific embodiment of the present invention, 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 μm to 8 μm; and the other sub-radiation portion has a radiation wavelength of 1.4 μm. Infrared coating of ~3 μm infrared.

In this embodiment, the optimal infrared absorption wavelength of the carbohydrate in the food is 6 μm to 8 μm, and a radiation portion is provided as an infrared coating which can radiate infrared rays having a wavelength of 6 μm to 8 μm, 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 μm to 3 μm, and the other radiation portion is an infrared coating which can radiate infrared rays having a wavelength of 1.4 μm to 3 μm, and the food can be substantially heated when the radiation portion operates.

Of course, 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.

In addition, on the basis of the above embodiments, 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.

In summary, 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. On the device, 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.

In the present invention, 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. For example, "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. For the field 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.

In the description of the present specification, 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. In the present specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in a suitable manner in any one or more embodiments or examples.

The above description is only the preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes can be made to the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and scope of the present invention are intended to be included within the scope of the present invention.

Claims

A cooking device includes a case and a door body, wherein the case comprises:

shell;

a liner, the inner liner is surrounded by a plurality of sub-boards, and the inner tank has a receiving cavity for accommodating food, the inner casing is fixed in the outer casing, and the inner casing and the outer casing have Mounting cavity; and

a heat generating device fixed in the mounting cavity and disposed opposite to the heating plate of the inner casing for heating the heating plate, wherein the heating plate is any one of the sub-boards.
The cooking device according to claim 1, further comprising:

a radiation layer disposed on the heating plate and located in the accommodating cavity, wherein the radiant layer absorbs heat of the heating plate and radiates infrared rays into the accommodating cavity.
A cooking apparatus according to claim 1 wherein:

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 disposed opposite to each other, wherein two opposite sides of the guiding protrusions are A bevel, and the angle between the two bevels is an obtuse angle.
A cooking apparatus according to claim 1 wherein:

The heat generating device includes:

a heat insulation board, the heat insulation board is connected to the heating board, and is located in the installation cavity;

a heat insulation layer disposed on the heat insulation board and located between the heat insulation board and the heating board; and

An electric heating element connected to the heat insulating plate and located between the heat insulating layer and the heating plate.
A cooking apparatus according to claim 4, wherein

The electric heating element is a heat pipe.
A cooking apparatus according to claim 4, wherein

The electric heating element is a heating plate.
A cooking apparatus according to claim 2, wherein

The side of the heating plate opposite to the radiation layer is uneven.
A cooking apparatus according to claim 2, wherein

A heat absorbing layer is disposed on a side of the heating plate opposite to the radiation layer.
A cooking apparatus according to any one of claims 2 to 8, wherein

The radiation layer includes a plurality of sub-radiation portions, each of the sub-radiation portions is disposed on the heating plate, and a plurality of the sub-radiation portions are coplanar.
A cooking apparatus according to claim 9, wherein

The radiation layer is an infrared coating that can radiate infrared rays having a wavelength of 0.7 μm to 10 μm, and the plurality of sub-radiation portions can radiate infrared rays of at least two different wavelengths.
A cooking apparatus according to claim 10, wherein

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 μm to 8 μm; and the other of the sub-radiation portions has a radiation wavelength of 1.4 μm. Infrared coating of 3 μm infrared.