CN222597815U - Cooking Equipment - Google Patents

Abstract

The utility model relates to a cooking device, comprising: a stove, a cooking groove sunken downward is provided on the top surface of the stove; a cooking rack, the cooking rack is arranged in the cooking groove, and the cooking rack is used to place food; a burner, the burner is arranged below the cooking rack, and is used to heat the food on the cooking rack; wherein the burner comprises a gas pipe and a heat conducting plate; the gas pipe extends into and is arranged in the cooking groove; the heat conducting plate is arranged above the gas pipe and below the cooking rack; when the gas in the gas pipe burns, it can heat the heat conducting plate, and transfer the heat to the cooking rack through the heat conducting plate. According to the cooking device provided by the utility model, the heat can be evenly transferred to the cooking rack through the heat conducting plate, thereby realizing even baking of the food on the cooking rack, and avoiding the problem of insufficient baking or over-baking of the food.

Description

Cooking apparatus

Technical Field

The utility model relates to the technical field of household appliances, in particular to cooking equipment.

Background

In daily life, people often cook using a variety of cooking devices. With the improvement of the living standard of people, the performance requirements of people on various items of cooking equipment are also higher and higher,

In related cooking apparatuses, a hob and a cooking hob are generally included. Wherein a burner is typically provided on the cooktop. The cooking rack is generally erected on a burner, and food on the cooking rack is heated by the burner, so that the cooking of the food on the cooking rack is realized.

In the existing cooking equipment, the burner directly heats the cooking rack by igniting fuel gas, so that uneven heating of food is easily caused, and the problems of insufficient cooking of food or excessive cooking of food are caused.

Disclosure of utility model

The utility model aims to provide a cooking device which is used for optimizing the structure of the cooking device in the related art so as to uniformly heat food during cooking.

In order to solve the technical problems, the utility model adopts the following technical scheme:

According to one aspect of the utility model, the cooking equipment comprises a cooking bench, a cooking frame, a burner and a heat conducting plate, wherein a cooking groove which is recessed downwards is formed in the top surface of the cooking bench, the cooking frame is arranged in the cooking groove and used for placing food, the burner is arranged below the cooking frame and used for heating the food on the cooking frame, the gas pipe extends into the cooking groove, the heat conducting plate is arranged above the gas pipe and below the cooking frame, and when the gas in the gas pipe is combusted, the heat conducting plate can be heated, and heat can be transferred to the cooking frame through the heat conducting plate.

According to some embodiments of the application, the cooking device further comprises a receiving tray, the receiving tray is arranged in the cooking groove, a receiving groove concavely arranged is formed in the receiving tray, the cooking rack is arranged above the receiving groove, and the heat conducting plate is arranged below the receiving tray.

According to some embodiments of the application, the heat conducting holes are formed in the support plate, the heat conducting holes are arranged right above the heat conducting plate, and heat of the gas pipe can be transferred to the cooking rack through the heat conducting holes.

According to some embodiments of the application, the retaining ribs are arranged on the bearing plate and extend upwards from the peripheral side of the heat conduction hole, the retaining ribs are annular, and the retaining ribs are arranged around the peripheral side edge of the heat conduction hole.

According to some embodiments of the application, a baffle plate is arranged on the bearing disc, the baffle plate is arranged right above the heat conduction holes and covers the heat conduction holes, and the baffle plate is arranged below the cooking frame.

According to some embodiments of the application, the top surface of the baffle plate is concavely provided with a liquid containing groove, and the liquid containing groove is arranged above the heat conducting hole and below the cooking frame.

According to some embodiments of the application, the support arm is arranged on the bearing disc, the lower end of the support arm is connected with the bearing disc, the upper end of the support arm is connected with the baffle plate, and the baffle plate is supported above the heat conducting hole through the support arm.

According to some embodiments of the application, the lower end of the supporting arm is connected with the rib, the supporting arm extends upwards in an inclined way towards the center of the heat conduction hole, and the upper end of the supporting arm is connected with the lower surface of the baffle plate.

According to some embodiments of the application, the plurality of support arms are arranged at intervals around the circumference of the heat conducting hole.

According to some embodiments of the application, the cooking rack comprises a plurality of cooking rods which are arranged at intervals, wherein the plurality of cooking rods are used for placing food, gaps are arranged among the plurality of cooking rods, and the gaps are arranged above the heat-conducting plate.

According to some embodiments of the application, the gas pipe is of a single-pipe structure, the side wall of the gas pipe is provided with a gas hole, the gas pipe can heat the heat conducting plate through the gas hole, and the gas pipe is arranged right below the symmetrical center of the heat conducting plate.

As can be seen from the technical scheme, the embodiment of the utility model has at least the following advantages and positive effects:

The utility model provides cooking equipment, a cooking groove is recessed downwards on the top surface of a cooking bench, a cooking rack is arranged at the notch of the cooking groove, and the cooking rack can be used for placing food. The burner is arranged in the cooking groove and below the cooking frame. And then the food on the cooking rack can be baked through the burner. The burner comprises a gas pipe and a heat conducting plate, wherein the heat conducting plate is arranged above the gas pipe and below the cooking rack, so that the heat conducting plate can be heated when gas in the gas pipe is combusted, and heat is transferred to the cooking rack through the heat conducting plate, and further, the food on the cooking rack is baked. The heat can be uniformly transferred to the cooking rack through the heat conducting plate, so that the food on the cooking rack is uniformly baked, and the problems of insufficient baking or excessive baking of the food are avoided.

Drawings

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

Fig.2 is a top view of fig. 1.

Fig. 3 is an exploded view of fig. 1.

Fig. 4 is a schematic view of the structure of a portion in fig. 1.

Fig. 5 is an exploded view of fig. 4.

Fig. 6 is a schematic view of the cooking hob of fig. 5.

Fig. 7 is a schematic view of the burner of fig. 5.

Fig. 8 is an exploded view of fig. 7.

Fig. 9 is a schematic view of the structure of the receiving tray in fig. 3.

Fig. 10 is an enlarged view of a portion a in fig. 9.

Fig. 11 is a cross-sectional view of fig. 4.

The reference numerals are as follows, 1, cooking bench, 11, panel, 12, cooking groove, 13, knob, 2, cooking rack, 21, cooking rod, 3, burner, 31, gas pipe, 311, gas hole, 32, heat conducting plate, 4, receiving plate, 41, receiving groove, 42, heat conducting hole, 43, rib, 44, baffle, 441, liquid holding groove, 45, supporting arm, 5, rack, 51, smoke outlet.

Detailed Description

Exemplary embodiments that embody features and advantages of the present utility model will be described in detail in the following description. It will be understood that the utility model is capable of various modifications in various embodiments, all without departing from the scope of the utility model, and that the description and illustrations herein are intended to be by way of illustration only and not to be construed as limiting the utility model.

In the description of the present application, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings are merely for convenience in describing the present application and simplifying the description, and do not indicate or imply that the device or element referred to 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 terms "first," "second," and the like, are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include one or more of the described features. In the description of the present application, the meaning of "a plurality" is two or more, unless explicitly defined otherwise.

In the description of the present application, unless explicitly stated or limited otherwise, the terms "mounted," "connected," and "connected" are to be construed broadly, and may be, for example, fixedly connected, detachably connected, or integrally connected, mechanically connected, electrically connected, directly connected, indirectly connected via an intervening medium, or in communication between two elements. The specific meaning of the above terms in the present application will be understood in specific cases by those of ordinary skill in the art.

In related cooking apparatuses, a hob and a cooking hob are generally included. Wherein a burner is typically provided on the cooktop. The cooking rack is generally erected on a burner, and food on the cooking rack is heated by the burner, so that the cooking of the food on the cooking rack is realized.

In the existing cooking equipment, the burner directly heats the cooking rack by igniting fuel gas, so that uneven heating of food is easily caused, and the problems of insufficient cooking of food or excessive cooking of food are caused.

Fig. 1 is a schematic structural view of an embodiment of a cooking apparatus according to the present utility model. Fig. 2 is a top view of fig. 1. Fig. 3 is an exploded view of fig. 1.

Referring to fig. 1 to 3, in some embodiments, a cooking apparatus may include a hob 1. The top surface of the hob 1 may be a horizontal surface so that the top surface of the hob 1 can stably place objects.

In some embodiments, the top surface of the cooking apparatus may be provided with a panel 11. The panel 11 may be horizontally disposed so that articles can be stably prevented on the panel 11.

In some embodiments, the panel 11 may be made of glass, which has good heat resistance and shock resistance, is easy to scrub, and has good aesthetic property.

In other embodiments, the panel 11 may be made of materials other than glass.

Referring to fig. 1 to 3, in some embodiments, the top surface of the hob 1 may be recessed with a cooking recess 12. The cooking vessel 12 opens upwardly. The panel 11 may be provided with a through hole (not shown) corresponding to the opening of the cooking cavity 12, through which the cooking cavity 12 communicates with the upper space of the cooking hob 1.

Referring to fig. 1 to 3, in some embodiments, the cooking apparatus may include a cooking rack 2. The cooking hob 2 can be mounted on the hob 1.

In some embodiments, the cooking hob 2 may be erected in the cooking vat 12. Above the cooking hob 2 can be used for placing food to be cooked. The cooking hob 2 is detachably mounted in the cooking vat 12. The cooking hob 2 can be detached from the cooking well 12 when a cooking operation such as grilling or roasting of food is not required.

It should be noted that, in other embodiments, the cooking rack 2 may be mounted at the notch of the cooking groove 12. The cooking hob 2 may also be erected in the cooking vat 12.

It should also be noted that in other embodiments, the cooking rack 2 may be mounted directly above the cooking vat 12.

Fig. 4 is a schematic view of the structure of a portion in fig. 1. Fig. 5 is an exploded view of fig. 4. Fig. 6 is a schematic view of the structure of the cooking hob 2 in fig. 5.

Referring to fig. 4 to 6, in some embodiments, the cooking hob 2 may be composed of a plurality of cooking bars 21 arranged at intervals. Food may be placed on the plurality of cooking bars 21. A gap may be provided between the plurality of cooking bars 21. The heat on the heat conductive plate 32 can be more sufficiently transferred to the food through the gap, and thus the food on the cooking hob 2 can be sufficiently roasted or baked.

It should be noted that, in other embodiments, the cooking rack 2 may also have other structures, such as a barbecue tray.

In some embodiments, a plurality of cooking bars 21 may be arranged in parallel with each other at intervals. The food may be directly mounted on the plurality of cooking bars 21. Note that the plurality of cooking bars 21 may be arranged at a non-parallel interval.

Referring to fig. 2 to 4, in some embodiments, the cooking apparatus may include a burner 3. The burner 3 may be provided in the hob 1. The burner 3 may be provided in the cooking vessel 12. The burner 3 may be provided below the cooking hob 2 so that the burner 3 can heat the bottom of the cooking hob 2, thereby achieving cooking of the food on the cooking hob 2.

Fig. 7 is a schematic view of the structure of the burner 3 in fig. 5. Fig. 8 is an exploded view of fig. 7.

Referring to fig. 3-8, in some embodiments, the burner 3 may include a gas pipe 31, and the gas pipe 31 may be used to deliver fuel gas. The cooking rack 2 is heated by combustion of the fuel gas in the fuel gas pipe 31.

Referring to fig. 6 and 7, in some embodiments, the gas pipe 31 may be a single pipe structure. One end of the gas pipe 31 can extend out of the cooking groove 12 to be communicated with an external gas channel, and the other end of the gas pipe 31 can extend into the cooking groove 12 to convey gas into the cooking groove 12 for combustion, so that the cooking rack 2 is heated.

It should be noted that, in other embodiments, the gas pipe 31 may also have a double-pipe structure or other structures.

In some embodiments, gas holes 311 may be provided in the gas pipe 31. The gas holes 311 may enable the gas in the gas pipe 31 to burn in the cooking bath 12 and transfer the heat of combustion to the cooking hob 2.

In some embodiments, the gas holes 311 may be provided in plurality. A plurality of gas holes 311 may be arranged at intervals on the gas pipe 31. The plurality of gas holes 311 may improve combustion efficiency of the gas so that the gas transported in the gas pipe 31 can be sufficiently combusted.

In some embodiments, the burner 3 may include a gas valve (not shown). A gas valve may be provided on the gas pipe 31 for controlling the flow of gas in the gas pipe 31 and thus controlling the heat transferred from the burner 3 to the cooking hob 2.

Referring to fig. 1 to 3, in some embodiments, the hob 1 may include a knob 13, and the panel 11 may be provided with a rotation hole (not shown) in which the knob 13 is mounted. The knob 13 may control the gas valve, and a user may control the gas valve by rotating the knob 13 to open or close the gas pipe 31, and may control the fire power of the gas pipe 31.

Referring to fig. 3-8, in some embodiments, the combustor 3 may include a heat-conductive plate 32. The heat conductive plate 32 may be provided directly above the gas pipe 31 so that the gas pipe 31 can provide heat to the heat conductive plate 32 when burned. The heat-conducting plate 32 can be arranged below the cooking rack 2, so that heat on the heat-conducting plate 32 can be transferred to the lower part of the cooking rack 2, and further the bottom of the cooking rack 2 is heated, and the cooking of food on the cooking rack 2 is realized.

The heat transfer plate 32 transfers heat to the cooking rack 2, thereby baking the food on the cooking rack 2. The heat can be uniformly transferred to the cooking rack 2 through the heat-conducting plate 32, so that the food on the cooking rack 2 is uniformly baked, and the problems of insufficient baking or excessive baking of the food are avoided.

It should be noted that, in other embodiments, the burner 3 may heat the bottom of the cooking rack 2 by means of a burner.

Referring to fig. 3-8, in some embodiments, the thermally conductive plate 32 may be plate-shaped. The heat conductive plate 32 may be horizontally disposed right above the gas pipe 31. The heat conductive plate 32 may be horizontally disposed below the cooking hob 2. The gas pipe 31 may be provided directly under the center of symmetry of the heat conductive plate 32.

When the gas in the gas pipe 31 burns, the gas pipe 31 can uniformly heat the heat conducting plate 32, so that the heat on the heat conducting plate 32 can be uniformly transferred to the lower part of the cooking frame 2, and the food on the cooking frame 2 is uniformly baked, so that the problems of insufficient baking or excessive baking of the food are avoided.

Fig. 9 is a schematic view of the structure of the receiving tray 4 in fig. 3. Fig. 10 is an enlarged view of a portion a in fig. 9. Fig. 11 is a cross-sectional view of fig. 4.

Referring to fig. 3-11, in some embodiments, the cooking apparatus may include a receiving tray 4. The receiving tray 4 may be provided with a receiving groove 41 recessed downward. The receiving tray 4 may be provided below the cooking hob 2 such that the receiving groove 41 may be arranged below the cooking hob 2. During cooking of the food on the cooking hob 2, the liquid flowing out of the food can flow into the receiving groove 41 through the gaps between the plurality of cooking bars 21, thereby preventing the flowing-out liquid from flowing into the heat conductive plate 32 and the gas pipe 31.

In some embodiments, the tray 4 may be disposed above the thermally conductive plate 32. The heat of the burner 3 can be transferred upwards to the cooking hob 2 through the receiving plate 4, thus achieving the cooking of the food on the cooking hob 2. During the heat transfer process, the heat conducting plate 32 can dry the liquid in the receiving groove 41, so that the liquid in the receiving groove 41 does not need to be poured out.

Referring to fig. 9-11, in some embodiments, the tray 4 may be provided with heat-conducting holes 42. The heat-conducting holes 42 may be formed in the bottom wall of the receiving groove 41. The heat conductive holes 42 may be provided directly above the heat conductive plate 32. The heat of the gas pipe 31 can be sufficiently transferred to the cooking hob 2 through the heat-conducting holes 42, thereby baking the food on the cooking hob 2.

In some embodiments, the heat transfer aperture 42 may be provided in plurality. The plurality of heat conductive holes 42 may be spaced apart. The plurality of heat conduction holes 42 may be provided right above the heat conduction plate 32, and thus the heat of the gas pipe 31 can be sufficiently transferred to the cooking rack 2 through the plurality of heat conduction holes 42.

In some embodiments, the thermally conductive plate 32 may be disposed proximate to the lower surface of the susceptor 4. The heat of combustion of the gas pipe 31 can be more sufficiently transferred to the cooking hob 2 through the heat conduction plate 32 through the heat conduction holes 42, thereby improving the cooking efficiency of the cooking apparatus.

Referring to fig. 9 to 11, in some embodiments, ribs 43 may be provided on the tray 4. The ribs 43 may extend upward from the circumferential side of the heat conduction hole 42. The rib 43 may have a ring shape. The rib 43 may be disposed around the peripheral side edge of the heat conduction hole 42. The ribs 43 prevent the liquid flowing into the receiving groove 41 from leaking from the heat conduction holes 42 to the gas pipe 31.

Referring to fig. 9-11, in some embodiments, a baffle 44 may be disposed directly above the heat transfer aperture 42. The baffle 44 may be disposed directly above the heat transfer aperture 42. The baffle 44 may overlie the thermally conductive aperture 42. The baffle 44 may be provided below the cooking hob 2. The baffle 44 can block the liquid flowing out of the food on the cooking hob 2 and prevent the liquid from flowing from the heat conducting holes 42 to the burner 3.

Referring to fig. 9-11, in some embodiments, the tray 4 may be provided with a support arm 45. The lower end of the support arm 45 may be connected to the tray 4, and the upper end of the support arm 45 may be connected to the baffle plate 44, and the baffle plate 44 may be supported directly above the heat conduction hole 42 by the support arm 45.

In some embodiments, the lower end of the support arm 45 may be connected with a rib 43. The support arm 45 is arranged to extend obliquely upward toward the center of the heat transfer hole 42. The lower end of the support arm 45 may be coupled to the lower surface of the baffle 44. The baffle 44 may be supported directly above the heat transfer aperture 42 by a support arm 45.

In some embodiments, the support arm 45 may be provided in plurality. The plurality of support arms 45 may be arranged at intervals around the circumferential side of the heat conductive hole 42. The heat of the gas pipe 31 can be better transferred to the cooking hob 2 through the interval between the plurality of support arms 45.

Referring to fig. 9 to 11, in some embodiments, a liquid container 441 may be concavely disposed on the top surface of the baffle 44. The liquid container 441 is capable of receiving liquid flowing out of the cooking hob 2. The liquid container 441 may be disposed above the heat conductive hole 42. The heat of the gas pipe 31 can be transferred to the liquid containing tank 441 through the heat conducting holes 42, so that the liquid on the liquid containing tank 441 is dried.

Referring to fig. 1 to 3, in some embodiments, the back side of the panel 11 may be provided with the shelf 5 extending upward. A range hood can be arranged in the frame body 5. The range hood may be provided above the cooking rack 2. The range hood can exhaust the oil smoke generated in the food cooking process.

In some embodiments, the frame 5 may be provided with a smoke outlet 51. The smoke outlet 51 may be provided above the cooking hob 2. The smoke exhaust module can exhaust the smoke generated during the cooking of the food on the cooking rack 2 through the smoke exhaust port 51.

When the user toasts the food, the user can ignite the gas pipe 31, heat the heat conducting plate 32 through the gas pipe 31, and then the heat is transferred to the cooking rack 2 through the heat conducting plate 32, so that the food on the cooking rack 2 is toasted. The liquid flowing out during the baking process of the food can be received by the receiving tray 4. The fume generated during the baking process can be discharged through the fume exhaust port 51 and the fume exhaust module.

As can be seen from the technical scheme, the embodiment of the utility model has at least the following advantages and positive effects:

The utility model provides a cooking device, a cooking groove 12 is recessed downwards on the top surface of a cooking bench 1, a cooking rack 2 is arranged at the notch of the cooking groove, and the cooking rack 2 can be used for placing food. The burner 3 is provided in the cooking chamber 12 and is disposed below the cooking hob 2. And thus the foods on the cooking rack 2 can be baked by the burner 3. The burner 3 comprises a gas pipe 31 and a heat conducting plate 32, wherein the heat conducting plate 32 is arranged above the gas pipe 31 and below the cooking rack 2, so that when the gas in the gas pipe 31 burns, the heat conducting plate 32 can be heated, and heat is transferred to the cooking rack 2 through the heat conducting plate 32, and further, the food on the cooking rack 2 is baked. The heat can be uniformly transferred to the cooking rack 2 through the heat-conducting plate 32, so that the food on the cooking rack 2 is uniformly baked, and the problems of insufficient baking or excessive baking of the food are avoided.

While the utility model has been described with reference to several exemplary embodiments, it is to be understood that the terminology used is intended to be in the nature of words of description and of limitation. As the present utility model may be embodied in several forms without departing from the spirit or essential characteristics thereof, it should also be understood that the above-described embodiments are not limited by any of the details of the foregoing description, but rather should be construed broadly within its spirit and scope as defined in the appended claims, and therefore all changes and modifications that fall within the meets and bounds of the claims, or equivalences of such meets and bounds are therefore intended to be embraced by the appended claims.

Claims (11)

1. A cooking apparatus, comprising:

a cooking bench, wherein a cooking groove which is sunken downwards is formed in the top surface of the cooking bench;

The cooking rack is erected in the cooking groove and is used for placing food;

The burner is arranged below the cooking frame and is used for heating food on the cooking frame;

The burner comprises a gas pipe and a heat conducting plate, wherein the gas pipe extends into the cooking groove, and the heat conducting plate is arranged above the gas pipe and below the cooking frame;

When the gas in the gas pipe burns, the heat conducting plate can be heated, and heat is transferred to the cooking rack through the heat conducting plate.

2. The cooking apparatus of claim 1, further comprising a receiving tray disposed within the cooking chamber, the receiving tray having a downwardly concave receiving slot formed therein;

the cooking rack is arranged above the receiving groove;

the heat conducting plate is arranged below the bearing plate.

3. The cooking apparatus according to claim 2, wherein the receiving tray is provided with a heat conduction hole, and the heat conduction hole is arranged right above the heat conduction plate;

the heat of the gas pipe can be transferred to the cooking rack through the heat conducting holes.

4. The cooking apparatus according to claim 3, wherein the receiving tray is provided with a rib extending upward from a circumferential side of the heat-conducting hole;

the rib is annular, and the rib surrounds the peripheral edge of the heat conduction hole.

5. The cooking apparatus of claim 4, wherein a baffle is provided on the receiving tray, the baffle being disposed directly above the heat transfer aperture and covering the heat transfer aperture;

The baffle is arranged below the cooking frame.

6. The cooking apparatus according to claim 5, wherein the top surface of the baffle plate is concavely provided with a liquid containing groove, and the liquid containing groove is arranged above the heat conducting hole and below the cooking frame.

7. The cooking apparatus according to claim 5, wherein the support arm is provided on the receiving tray, a lower end of the support arm is connected to the receiving tray, an upper end of the support arm is connected to the baffle plate, and the baffle plate is supported above the heat conduction hole by the support arm.

8. The cooking apparatus according to claim 7, wherein the lower end of the support arm is connected to the rib, the support arm is disposed to extend obliquely upward toward the center of the heat conduction hole, and the upper end of the support arm is connected to the lower surface of the baffle plate.

9. The cooking apparatus of claim 7 wherein a plurality of said support arms are provided, a plurality of said support arms being spaced around a perimeter of said heat transfer aperture.

10. The cooking apparatus of claim 1 wherein the cooking rack comprises a plurality of spaced apart cooking bars for placing food thereon;

Gaps are arranged among the plurality of cooking rods and are arranged above the heat-conducting plates.

11. The cooking apparatus of claim 1, wherein the gas pipe is of a single pipe construction;

A gas hole is formed in the side wall of the gas pipe, and the gas pipe can heat the heat conducting plate through the gas hole;

The gas pipe is arranged right below the symmetrical center of the heat conducting plate.