CN121080815A

CN121080815A - Cooking utensil

Info

Publication number: CN121080815A
Application number: CN202511562235.4A
Authority: CN
Inventors: 孙彦奎; 朱国龙; 沈志浩; 任富佳; 阮华平; 文广才; 潘艳丽
Original assignee: Hangzhou Robam Appliances Co Ltd
Current assignee: Hangzhou Robam Appliances Co Ltd
Priority date: 2025-10-29
Filing date: 2025-10-29
Publication date: 2025-12-09

Abstract

This application provides a cooking appliance, relating to the field of kitchen appliance technology. The cooking appliance provided by this application includes an inner pot and a grill rod. The inner pot has a cooking cavity; the grill rod is rotatably disposed within the cooking cavity; the grill rod has a cavity extending along its axial direction; the grill rod is provided with a plurality of through holes spaced apart along its axial direction, the through holes connecting the inner and outer sides of the cavity, allowing steam to pass through the cavity; when food is placed on the grill rod, at least some of the through holes are located inside the food, allowing steam to enter the food through the through holes and heat the food, ensuring even heating inside and out, resulting in better cooking performance.

Description

Cooking utensil

Technical Field

The application relates to the technical field of kitchen appliances, in particular to a cooking appliance.

Background

The cooking appliances such as the oven, the steam box or the steaming and baking integrated machine can realize the corresponding cooking functions such as steaming, baking and the like.

At present, the baking function is mainly realized through rotary baking, specifically, food is worn on a baking rod when the food is baked, the baking rod is erected inside a cooking appliance, the baking rod is driven to rotate through a motor, the inside of the cooking appliance is a high-temperature environment, and the food is driven to rotate along with the baking rod, so that the baking and the cooking of the food are realized.

However, the structure of the current cooking appliance for baking food has uneven internal and external heating of the baked food, and poor cooking effect.

Disclosure of Invention

The application provides a cooking utensil which aims at solving the technical problems that the inside and outside of food baked by the structure of the existing cooking utensil are uneven in heating and poor in cooking effect.

The application provides a cooking utensil which comprises an inner container and a baking rod, wherein the inner container is provided with a cooking cavity, the baking rod is rotatably arranged in the cooking cavity, the baking rod is provided with a cavity, the cavity extends along the axial direction of the baking rod, the baking rod is provided with a plurality of through holes which are distributed at intervals in the axial direction of the baking rod, and the through holes are communicated with the inner side and the outer side of the cavity.

When food is put on the baking rod, at least part of the through holes are positioned in the food, so that the steam enters the food through the through holes.

According to the cooking utensil provided by the application, the cavity is formed in the roasting rod, so that the inside of the roasting rod can be filled with high-temperature steam, and when food is roasted, the food is penetrated on the roasting rod, namely, the roasting rod is at least partially positioned in the food, so that the high-temperature steam in the cavity of the roasting rod can be introduced into the food to heat the food by utilizing the through holes in the roasting rod, so that the inside and the outside of the food can be heated uniformly, and a better cooking effect is achieved.

As an optional implementation mode, the baking rod is arranged in the cooking cavity along the horizontal direction, supporting frames are respectively arranged on the cavity walls on the two sides of the cooking cavity, the two axial ends of the baking rod are respectively arranged on the supporting frames on the two sides of the cooking cavity, and part of the through holes are arranged close to the two axial ends of the baking rod.

So set up, along with the rotation of roast pole, steam in the culinary art cavity can get into the cavity from roast pole both ends to flow to the middle part, more the efficient food of entering is inside.

As an alternative embodiment, the circumference of the baking rod is provided with a plurality of side walls, and a plurality of through holes are arranged on each side wall at intervals along the axial direction of the baking rod.

So set up, the lateral wall of roast pole different sides all can have the through-hole to the inside high temperature steam that lets in of food for it is more even to the inside heating of food.

As an alternative embodiment, the through holes on adjacent side walls are arranged in a staggered manner in the axial direction of the roast rod.

By the arrangement, air flow interference generated by through holes on different side walls when steam is discharged can be avoided, and the smoothness of steam discharge is improved.

As an alternative implementation mode, the cooking utensil further comprises a steam generation assembly, wherein the steam generation assembly is arranged outside the inner container and communicated with the cooking cavity, and the steam generation assembly is configured to introduce high-temperature steam into the cooking cavity.

When food is arranged on the baking rod in a penetrating way, part of the through holes are positioned outside the food, and high-temperature steam in the cooking cavity enters the cavity from the through holes positioned outside the food.

By the arrangement, high-temperature steam in the cooking cavity can enter the cavity, and can enter the food from the cavity, so that the heating temperature and the heating humidity of the food inside and outside can be close, and the heating is more balanced.

As an alternative implementation mode, the baking rod is provided with steam inlet areas and steam outlet areas which are distributed along the axial direction of the baking rod, the steam inlet areas are positioned at two ends of the axial direction of the baking rod, the steam outlet areas are positioned at the middle part of the axial direction of the baking rod, the through holes in the steam inlet areas are used for enabling high-temperature steam to enter the cavity, and the through holes in the steam outlet areas are used for enabling the high-temperature steam in the cavity to enter the food.

So set up, when roast food is rotated to roast pole, high temperature air current can get into the cavity and flow to the middle part from roast pole both ends, forms the heat convection, and then improves the efficiency to the inside heating of food.

As an alternative embodiment, the cooking appliance further comprises a steam generation assembly disposed outside the inner container.

The cooking cavity comprises a cavity body, a steam inlet connector is arranged on the cavity wall of the cooking cavity body, one end of the steam inlet connector facing the outside of the inner container is connected with the steam generation assembly, one end of the steam inlet connector facing the inside of the inner container is in butt joint with one axial end of the baking rod, a steam inlet communicated with the cavity is arranged at one end of the baking rod in butt joint with the steam inlet connector, and the steam generation assembly is communicated with the steam inlet through the steam inlet connector.

By the arrangement, high-temperature steam can be introduced into the baking rod from the outside of the cooking cavity, so that the amount of the introduced steam can be controlled, and the heating progress of the inside of food can be controlled.

As an optional implementation mode, one end of the steam inlet joint, which faces the inner part of the liner, is provided with a butt joint groove, the baking rod is inserted into the butt joint groove, and the cross section outline of the end part of the baking rod is matched with the cross section outline of the butt joint groove.

By the arrangement, when the steam inlet joint is filled with high-temperature steam, the steam leakage from the butt joint groove into the cooking cavity can be reduced or avoided.

As an alternative implementation mode, part of the through holes are positioned at one end, close to the steam inlet, of the baking rod and form a jet flow area, and when steam is introduced into the steam inlet, the steam flows along the axial direction of the baking rod towards one end, far away from the steam inlet.

The steam flows through the jet flow area, a pressure difference is formed between the inner side and the outer side of the through hole of the jet flow area, and the steam in the cooking cavity enters the cavity through the through hole.

By the arrangement, besides directly introducing steam, the steam can be sucked from the cooking cavity, so that the air inflow of the cavity is improved.

As an optional implementation mode, the cooking utensil comprises a driving unit, wherein the driving unit is arranged outside the inner container, the output end of the driving unit at least partially penetrates through the side wall of the inner container and is inserted into the cooking cavity, and one axial end of the baking rod is in butt joint with the output end so that the driving unit drives the baking rod to rotate.

The arrangement can stir the air flow along with the rotation of the baking rod, so that the high-temperature steam can enter the cavity from part of the through holes along with the rotation of the baking rod.

The application provides a cooking utensil which comprises an inner container and a baking rod, wherein the inner container is provided with a cooking cavity, the baking rod is rotatably arranged in the cooking cavity, the baking rod is provided with a cavity, the cavity extends along the axial direction of the baking rod, the baking rod is provided with a plurality of through holes which are distributed at intervals in the axial direction of the baking rod, the through holes are communicated with the inner side and the outer side of the cavity, steam can be introduced into the cavity, at least part of the through holes are positioned in the food when the food is worn on the baking rod, so that the steam enters the food through the through holes and heats the food, the inside and the outside of the food can be heated uniformly, and a better cooking effect is achieved.

In addition to the technical problems, the technical features constituting the technical solutions and the beneficial effects caused by the technical features of the technical solutions described above, other technical problems that the cooking appliance provided by the present application can solve, other technical features included in the technical solutions and beneficial effects caused by the technical features will be described in further detail in the detailed description of the present application.

Drawings

In order to more clearly illustrate the embodiments of the present application or the technical solutions of the prior art, the following description will briefly explain the drawings used in the embodiments or the description of the prior art, and it is obvious that the drawings in the following description are some embodiments of the present application, and other drawings can be obtained according to these drawings without inventive effort for a person skilled in the art.

Fig. 1 is a schematic structural view of a cooking appliance according to an embodiment of the present application;

fig. 2 is a cross-sectional view of a cooking appliance according to an embodiment of the present application;

fig. 3 is a schematic structural view of a roast rod in a cooking appliance according to an embodiment of the present application;

fig. 4 is a sectional view of a roast rod in a cooking appliance according to an embodiment of the present application;

Fig. 5 is a cross-sectional view illustrating another structure of a cooking appliance according to an embodiment of the present application;

fig. 6 is a schematic side view of a cooking appliance according to an embodiment of the present application;

Fig. 7 is a schematic structural view of another roast rod in a cooking apparatus according to an embodiment of the present application;

Fig. 8 is a cross-sectional view of another roast rod in a cooking appliance according to an embodiment of the present application.

Reference numerals illustrate:

10-a cooking appliance;

100 parts of inner container, 101 parts of cooking cavity, 110 parts of steam inlet connector, 111 parts of butt joint groove and 120 parts of supporting frame;

200-baking rod, 201-cavity, 202-through hole, 203-steam inlet area, 204-steam outlet area, 205-steam inlet;

300-steam pipeline, 310-first pipe section, 320-second pipe section;

400-steam generator;

500-a driving unit;

600-food.

Detailed Description

The oven, steam roast all-in-one is the cooking utensil that can operate roast function, and in roast function operation in-process, wears to establish food on roast pole generally, and roast pole erects in cooking utensil inside, drives roast pole rotation through the motor. The inner wall of the cooking utensil is generally provided with a heating pipe, heat radiation and heat convection are generated by the heating pipe, a high-temperature cooking environment is formed, and the food is driven to rotate along with the baking rod, so that the food is heated to be cured in a drying environment, and the baking and cooking of the food are realized.

However, the high temperature environment formed by the heating pipe in the current cooking utensil mainly heats the surface of the food on the baking rod directly, so that the heat is difficult to enter the food, and especially when the food with relatively large volume is baked, such as chicken, duck and fish, the internal and external heating of the food is uneven, and the cooking effect is poor. In addition, in order to cook the inside of the food too, it is generally required to roast for a long time, cooking efficiency is low, and when the inside of the food is cooked, the outside of the food is in a dry environment for a long time, and scorching is easy, resulting in deterioration of the taste of the food.

According to the technical problem, through the structural design of the baking rod, the cavity is formed in the baking rod and used for introducing steam, and the cavity is arranged along the axial direction of the baking rod, so that the high-temperature steam can flow along the axial direction of the baking rod and enter the food penetrating through the baking rod, and the food can be heated by the high-temperature steam in the food in the process of baking the food, so that the internal and external heating of the food is uniform. In addition, the baking efficiency of the food can be improved, the firewood used for baking the food is avoided, and the taste of the food is improved.

Referring to fig. 1 and 2, an embodiment of the present application provides a cooking appliance 10 including a housing and a liner 100, the liner 100 being accommodated in the housing, the liner 100 having a cooking cavity 101, and food being placed in the cooking cavity 101 for cooking.

In the embodiment of the present application, the type of the cooking appliance 10 is not limited. Illustratively, the cooking appliance 10 of the present embodiment may be an oven, a steaming and baking all-in-one machine, a steaming and baking micro-all-in-one machine (having a microwave function), or the like. In the present embodiment, the cooking device 10 is mainly described as an example of a steaming and baking integrated machine.

The steaming and baking integrated machine integrates the functions of a steaming box, an oven and the like, and one steaming and baking integrated machine can be equivalent to a plurality of kitchen appliances with independent functions. The cooking utensil 10 provided by the embodiment of the application can be an independent table type steaming and baking all-in-one machine, or can be an embedded steaming and baking all-in-one machine, for example, can be integrated with a gas hood, a cabinet and the like, and can realize frying/stewing and steaming/baking simultaneously and release kitchen space. The cooking principle of the steaming and baking integrated machine is that the water is heated into steam by utilizing a heating system of an electric appliance, the food is steamed, baked, cooked and the like by utilizing the steam, and meanwhile, a heating pipe and a heating fan can be arranged to heat the food in a heat radiation and heat convection mode.

It should be noted that, in the embodiment of the present application, the cooking cavity 101 is formed in the liner 100. The inner container 100 is one of core components of the steaming and baking integrated machine, and the inner container 100 is used for accommodating and cooking food. The material of the liner 100 is not limited. The material of the inner container 100 may be stainless steel, which can bear water and detergent at a higher temperature, and meanwhile, the stainless steel has antibacterial property and is easy to clean, or the material of the inner container 100 may be plastic, which has a certain impact resistance and electrical insulation property, or the material of the inner container 100 may be ceramic, which has the advantages of smoothness, slow degradation and corrosion resistance, and can increase the washing effect. This embodiment is not limited thereto.

In the embodiment of the present application, referring to fig. 1 to 4, a cooking appliance 10 includes a liner 100 and a roast rod 200, wherein the liner 100 has a cooking cavity 101, and the roast rod 200 is rotatably disposed in the cooking cavity 101. The roast rod 200 has a cavity 201, the cavity 201 extending in the axial direction of the roast rod 200, the roast rod 200 being provided with a plurality of through holes 202 spaced apart in the axial direction thereof, the through holes 202 communicating the inside and outside of the cavity 201.

Wherein the cavity 201 may be vented with steam. When food is put on the roast rod 200, at least a portion of the through-holes 202 are located inside the food, so that high-temperature steam introduced into the cavity 201 can be introduced into the food through the corresponding through-holes 202, and the high-temperature steam can heat the inside of the food.

It can be appreciated that the cavity 201 is disposed on the roast rod 200, and the extending direction of the cavity 201 is consistent with the axial direction of the roast rod 200, so that the roast rod 200 is in a hollow structure, and when the high-temperature steam is introduced into the roast rod 200, the high-temperature steam can flow to different regions along the axial direction of the roast rod 200. Since the food is penetrated on the roast rod 200 when the food is roasted, i.e., the roast rod 200 is at least partially positioned inside the food, thus, the high-temperature steam in the cavity 201 of the roast rod 200 can be introduced into the food to heat the food by using the through holes 202 on the roast rod 200, so that the inside and outside of the food can be uniformly heated, and a better cooking effect is achieved.

It should be noted that, since the surface of the roast rod 200 is provided with the plurality of through holes 202 and the through holes 202 are distributed at different positions, when foods of different sizes and sizes are put through the roast rod 200, the foods can be heated by steam in opposition to the different positions and different numbers of the through holes 202.

In addition, during the cooking process, the cooking appliance 10 may have various heating modes such as high-temperature steam heating and heating pipes heating, the space in the cooking cavity 101 may be heated by one or more modes such as high-temperature steam and heating by heating pipes, so that the exterior of the food is in a high-temperature environment, while the high-temperature steam introduced into the cavity 201 may enter the interior of the food through the through hole 202 on the roast rod 200 to heat the interior of the food, so that the interior and the exterior of the food may be heated uniformly, and the cooking effect is improved.

The cooking appliance 10 may have a plurality of cooking modes, for example, a baking mode, and may have different heating combinations and cooking processes when different kinds of foods are baked. For example, heating by a heating pipe may be performed first, while blowing by a heating fan, heating by heat radiation and heat convection, and high-temperature steam is introduced at a preset time period or time node.

In the embodiment of the application, the high-temperature steam introduced into the cavity 201 is formed by water evaporation, so that the food can be moistened, and the situation that the moisture of the food is evaporated too fast to cause the baked food to have dry firewood taste is avoided. In the cooking process, the environment in the cooking cavity 101 may be preheated first, and then high-temperature steam is introduced after preheating. The process of introducing steam into the cavity 201 of the cooking cavity 101 and the cavity 201 of the roast rod 200 and the process of roasting can be kept synchronous, or can be performed sequentially, specifically, the process can be set according to the type of food being cooked, and the specific time and the steam amount of introducing steam are not limited in the embodiment of the present application.

For example, when the chicken is roasted, after the cooking cavity 101 is preheated, heating by the heating pipe and heating by steam are performed simultaneously, after the heating is performed for a preset time, the high-temperature steam is stopped, and the food is subjected to pure roasting and coloring by heating by the heating pipe, so that the food skin is embrittled while the moisture in the food is locked, and the cooking effect of being crisp outside and tender inside is achieved.

The specific structure of the roast rod 200 is described in detail below.

Referring to fig. 1 to 4, in one possible implementation manner, the roast rod 200 is disposed in the cooking cavity 101 along a horizontal direction, two side cavity walls of the cooking cavity 101 are respectively provided with a supporting frame 120, and two axial ends of the roast rod 200 are respectively arranged on the supporting frames 120 at two sides of the cooking cavity 101. The roast rod 200 may be placed on the supporting frame 120 or the roast rod 200 may be removed from the supporting frame 120 and taken out of the cooking cavity 101 according to cooking requirements.

Wherein, partial through holes 202 are provided near both axial ends of the roast rod 200. Since the food is generally inserted in the middle of the roast rod 200, the through holes 202 are formed in the side walls of the roast rod 200 near the two ends, so that part of the through holes 202 are located outside the food, and when high-temperature steam is introduced through the cavity 201 and enters the food, the pressure balance between the inside of the cavity 201 and the pressure balance between the inside and the outside of the roasted food are ensured.

It will be appreciated that when high temperature steam is introduced into the cooking cavity 101, the steam in the cooking cavity 101 can enter the cavity 201 from both ends of the roast rod 200 and flow toward the middle portion as the roast rod 200 rotates, thereby more efficiently entering the interior of the food. In addition, when the cooking cavity 101 is not filled with high-temperature steam or the steam content is low, the air flow is disturbed along with the rotation of the roast rod 200, and the hot air flow can also enter the interior of the roast rod 200 through the through holes 202.

In some embodiments, the roast rod 200 has a plurality of sidewalls in the circumferential direction, and a plurality of through holes 202 are formed in each sidewall along the axial direction of the roast rod 200 at intervals, so that the sidewalls of different sides of the roast rod 200 can have the through holes 202 to feed high-temperature steam into the food, so that the food can be heated more uniformly.

Illustratively, the radial cross-sectional shape of the roast rod 200 may have a triangular, square, pentagonal or other polygonal structure, so that food is more easily fixed when being put on the roast rod 200, and the food is driven to rotate synchronously when the roast rod 200 rotates, thereby ensuring uniform roasting of the surface of the food.

Taking the roast rod 200 with a square cross section as an example, the roast rod 200 has four sides, through holes 202 are all provided on the four sides, and the through holes 202 on each side may be sequentially arranged at intervals along the length direction of the roast rod 200.

Illustratively, the radial cross-sectional shape of the cavity 201 may be the same as or different from the cross-sectional shape of the roast rod 200, wherein the cross-sectional shape of the cavity 201 may be circular, oval, triangular, square, etc., and the embodiment of the present application is not particularly limited thereto.

In some embodiments, the through holes 202 on the adjacent side walls are arranged in a staggered manner in the axial direction of the roast rod 200, so that the through holes 202 on different side walls can avoid air flow interference during the steam discharge, and the steam discharge smoothness is improved.

It will be appreciated that the offset arrangement of the through holes 202 in adjacent side walls disperses the vapor outflow path of the through holes 202 in the cooking hob 200, avoiding localized pressure concentrations and reducing pressure fluctuations within the cavity 201 of the cooking hob 200. In addition, the through holes 202 arranged in a staggered manner can also enable the steam in the axial direction of the roast rod 200 to enter and exit more uniformly, so that local overheating is avoided when the food is internally heated, and the uniformity of the internal heating of the food can be ensured.

The steam introduction manner in the roast rod 200 according to the embodiment of the present application will be described below.

Referring to fig. 1 to 4, in one possible implementation, the cooking appliance 10 may further include a steam generating assembly disposed outside the inner container 100 and in communication with the cooking cavity 101. The steam generating assembly may introduce high temperature steam into the cooking cavity 101.

Wherein, the steam generating assembly may include a water tank, a steam generator 400, and a water passage pipe and a steam pipe 300, the water tank and the steam generator 400 are connected through the water passage pipe, the water tank supplies water to the steam generator 400, the steam generator 400 heats and evaporates the water to form high temperature steam, and the high temperature steam may be introduced into the cooking cavity 101 through the steam pipe 300.

In the embodiment of the present application, the through holes 202 may be arranged from one end to the other end of the shaft 200 in the axial direction. When food is put on the roast rod 200, a portion of the through-holes 202 is located outside the food, and high-temperature steam in the cooking cavity 101 enters the cavity 201 from the through-holes 202 located outside the food. In this way, high temperature steam in the cooking cavity 101 can enter the cavity 201 and can enter the interior of the food from the cavity 201, so that the heating temperature and humidity of the interior and the exterior of the food can be close, and the heating is more balanced.

Illustratively, the roast rod 200 has steam inlet regions 203 and steam outlet regions 204 distributed along the axial direction thereof, the steam inlet regions 203 being located at both axial ends of the roast rod 200, and the steam outlet regions 204 being located at the axial middle of the roast rod 200. The through holes 202 in the steam inlet region 203 are used for allowing high-temperature steam to enter the cavity 201, and the through holes 202 in the steam outlet region 204 are used for allowing high-temperature steam in the cavity 201 to enter the interior of the food 600. When the roast rod 200 rotates the roast food 600, the high-temperature air current may enter the cavity 201 from both ends of the roast rod 200 and flow toward the middle, forming heat convection, thereby improving the efficiency of heating the inside of the food 600.

It should be noted that, when the food 600 is inserted into the middle of the roast rod 200, the lengths of the steam inlet region 203 and the steam outlet region 204 are determined by the size of the food 600, that is, when the food 600 is larger, the area of the roast rod 200 inserted into the food 600 is longer, and the length of the steam outlet region 204 is longer, and correspondingly, the length of the steam inlet region 203 is shorter. The total length of the steam inlet region 203 and the steam outlet region 204 may be maintained constant.

Referring to fig. 5 to 8, in one possible implementation, the cooking apparatus 10 further includes a steam generating assembly disposed outside the inner container 100. The cooking cavity 101 has a steam inlet joint 110 on its wall, and one end of the steam inlet joint 110 facing the outside of the liner 100 is connected to the steam generating assembly. One end of the steam inlet joint 110 facing the inside of the inner container 100 is abutted with one axial end of the roast rod 200.

Wherein, the end of roast rod 200 that dock with steam inlet joint 110 is equipped with steam inlet 205 with cavity 201 intercommunication, and steam generation subassembly passes through steam inlet joint 110 and steam inlet 205 intercommunication, so, can follow the outside of cooking cavity 101 and let in high temperature steam to roast rod 200 to can control the steam volume of letting in, the inside heating progress of control food 600.

It can be understood that the steam inlet connector 110 is communicated with the outer side and the outer side of the liner 100, a mounting hole is arranged on the side wall of the liner 100, the steam inlet connector 110 is penetrated and fixed on the mounting hole, and one end of the steam inlet connector 110 facing the outer part of the liner 100 is communicated with the steam generating component. The steam inlet joint 110 seals the mounting hole from steam leakage. The ends of the roast rods 200 are butted against the steam inlet connection 110, and steam passing through the steam inlet connection 110 may enter the cavity 201 through the steam inlet 205.

Illustratively, an end of the steam inlet joint 110 facing the inside of the liner 100 is provided with a docking slot 111, and the roast rod 200 is inserted into the docking slot 111. The cross-sectional profile of the end of the roast rod 200 matches the cross-sectional profile of the docking slot 111, and steam leakage from the docking slot 111 into the cooking cavity 101 can be reduced or prevented when the steam inlet connection 110 is fed with high temperature steam.

In some embodiments, the steam line 300 of the steam generating assembly may include a first tube segment 310 and a second tube segment 320, the first end of the first tube segment 310 being in communication with the steam generator 400 and the second end of the first tube segment 310 being in communication with the cooking cavity 101. The second pipe section 320 is connected between the first pipe section 310 and the steam inlet joint 110.

It will be appreciated that by providing two tube sections, the steam generated by the steam generator 400 can have two flow branches that respectively enter the cooking cavity 101 and the cavity 201 of the cooking hob 200, so that steam can be respectively introduced into the cooking cavity 101 and into the cavity 201 of the cooking hob 200.

Illustratively, the first tube segment 310, the second tube segment 320, and the steam generator 400 may be connected by a three-way joint. For example, steam valves may be provided in the first pipe section 310 and the second pipe section 320, respectively, for controlling the on/off of the steam flow path.

In one possible implementation, a portion of the through-holes 202 are located at an end of the cooking hob 200 near the steam inlet 205 and form a jet zone. When steam is introduced into the steam inlet 205, steam flows along the axial direction of the roast rod 200 toward the end remote from the steam inlet 205.

It will be appreciated that steam flowing through the jet zone forms a localized low pressure at the through-hole 202 in the jet zone due to the bernoulli effect, a pressure differential is created across the through-hole 202, and steam in the cooking cavity 101 may enter the cavity 201 through the through-hole 202. In this way, in addition to directly introducing steam, steam can be sucked from the cooking cavity 101, increasing the amount of air taken in the cavity 201.

In some embodiments, the cooking appliance 10 includes a driving unit 500, the driving unit 500 is disposed outside the inner container 100, and an output end of the driving unit 500 is inserted into the cooking cavity 101 at least partially through a sidewall of the inner container 100. One axial end of the roast rod 200 is abutted with the output end so that the driving unit 500 drives the roast rod 200 to rotate.

It will be appreciated that the airflow may be agitated as the roast rod 200 rotates such that high temperature steam may enter the cavity 201 from portions of the through-holes 202 as the roast rod 200 rotates.

For example, the driving unit 500 may be a motor, an output shaft of which may extend into the cooking cavity 101 to be coaxially docked with an end of the roast rod 200 remote from the steam inlet connector 110, and the motor may drive the roast rod 200 to rotate.

It should be noted that, in the description of the embodiments of the present application, unless explicitly specified and limited otherwise, the terms "mounted," "connected," and "connected" are to be construed broadly, and may be fixedly connected, or indirectly connected through intermediaries, for example, or may be in communication with each other between two elements or in an interaction relationship between the two elements. The specific meaning of the above terms in the present application can be understood by those of ordinary skill in the art according to the specific circumstances.

In the description of the embodiment of the present application, the term "and/or" merely indicates an association relationship describing the association object, and indicates that three relationships may exist, for example, a and/or B, and may indicate that a exists alone, while a and B exist together, and B exists alone. In addition, the term "at least one" means any combination of any one or at least two of the plurality, e.g., including at least one of A, B, may mean any one or more elements selected from the set consisting of A, B and C communication.

In the description of the embodiments of the present application, the terms "upper", "lower", "front", "rear", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are merely for convenience in describing the present application and simplifying the description, and do not indicate or imply that the device or element in question must have a specific orientation, be configured and operated in a specific orientation, and thus should not be construed as limiting the present application. Furthermore, the term "plurality" means two or more, unless specifically stated otherwise.

In describing embodiments of the present application, the terms "first," "second," "third," "fourth," and the like (if any) are used for distinguishing between similar objects and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used may be interchanged where appropriate such that the embodiments of the application described herein may be implemented in sequences other than those illustrated or otherwise described herein. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.

It should be noted that the above embodiments are merely for illustrating the technical solution of the present application and not for limiting the same, and although the present application has been described in detail with reference to the above embodiments, it should be understood by those skilled in the art that the technical solution described in the above embodiments may be modified or some or all of the technical features may be equivalently replaced, and these modifications or substitutions do not make the essence of the corresponding technical solution deviate from the scope of the technical solution of the embodiments of the present application.

Claims

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

Inner pot, the inner pot having a cooking cavity;

A grilling rod is rotatably disposed in the cooking cavity; the grilling rod has a cavity that extends along the axial direction of the grilling rod; the grilling rod is provided with a plurality of through holes spaced apart along its axial direction, the through holes connecting the inner side and the outer side of the cavity;

Steam can be introduced into the cavity; when food is threaded onto the grill rod, at least part of the through holes are located inside the food so that steam can enter the food through the through holes.

2. The cooking appliance according to claim 1, characterized in that the roasting rod is arranged horizontally in the cooking cavity; support frames are respectively provided on the two side walls of the cooking cavity, and the axial ends of the roasting rod are respectively supported on the support frames on both sides of the cooking cavity; some of the through holes are arranged near the axial ends of the roasting rod.

3. The cooking appliance according to claim 1, characterized in that the roasting rod has a plurality of sidewalls in its circumferential direction, and each sidewall is provided with a plurality of through holes spaced apart along the axial direction of the roasting rod.

4. The cooking appliance according to claim 3, wherein the through holes on adjacent side walls are offset in the axial direction of the roasting rod.

5. The cooking appliance according to any one of claims 1-4, characterized in that the cooking appliance further includes a steam generating component, the steam generating component being disposed outside the inner pot and communicating with the cooking cavity; the steam generating component is configured to introduce high-temperature steam into the cooking cavity;

The through holes are arranged from one end of the grill rod to the other end along the axial direction; when food is threaded onto the grill rod, some of the through holes are located outside the food, and high-temperature steam in the cooking cavity enters the cavity through the through holes located outside the food.

6. The cooking appliance according to claim 5, characterized in that the roasting rod has a steam inlet area and a steam outlet area distributed along its axial direction, the steam inlet area being located at both ends of the roasting rod along its axial direction, and the steam outlet area being located at the middle of the roasting rod along its axial direction; the through hole located in the steam inlet area is used to allow high-temperature steam to enter the cavity, and the through hole located in the steam outlet area is used to allow high-temperature steam in the cavity to enter the food.

7. The cooking appliance according to any one of claims 1-4, characterized in that the cooking appliance further includes a steam generating component, the steam generating component being disposed outside the inner pot;

The cooking cavity wall is provided with a steam inlet connector, one end of which faces the outside of the inner pot and is connected to the steam generating component; the other end of which faces the inside of the inner pot and is connected to one end of the grill rod along its axis; wherein, the end of the grill rod that is connected to the steam inlet connector is provided with a steam inlet communicating with the cavity, and the steam generating component is connected to the steam inlet through the steam inlet connector.

8. The cooking appliance according to claim 7, characterized in that the end of the steam inlet connector facing the interior of the inner pot is provided with a docking groove, and the roasting rod is inserted into the docking groove; the cross-sectional profile of the end of the roasting rod matches the cross-sectional profile of the docking groove.

9. The cooking appliance according to claim 7, wherein a portion of the through holes are located on the roasting rod near the steam inlet and form a jet zone; when steam is introduced into the steam inlet, the steam flows along the axial direction of the roasting rod toward the end away from the steam inlet;

When the steam flows through the jet zone, a pressure difference is formed on both sides of the through hole in the jet zone, and the steam in the cooking cavity enters the cavity through the through hole.

10. The cooking appliance according to any one of claims 1-4, characterized in that the cooking appliance includes a drive unit disposed outside the inner pot, and the output end of the drive unit is inserted into the cooking cavity through at least a portion of the side wall of the inner pot; one axial end of the roasting rod is connected to the output end so that the drive unit drives the roasting rod to rotate.