CN211883465U - Food water heating coke-baking type cooking oven - Google Patents

Abstract

The application relates to the technical field of kitchen appliances, in particular to a food hydrothermal coke-baking type cooking oven which comprises an oven body, wherein a first cooking chamber is arranged in the oven body, a first water circulation cavity is coated on the periphery of the first cooking chamber, and a first water inlet for introducing hot water or cold water and a first water outlet for outputting water flowing through the first water circulation cavity are formed in the first water circulation cavity; be equipped with first culinary art container and first baking equipment in the first culinary art room, first culinary art container top opening, first baking equipment is located first culinary art container top. The application provides a burnt formula cooking oven is baked to food hydrothermal makes food can the thermally equivalent cook after through hot water circulation, first baking equipment work is baked to little burnt with the upper surface of food, makes food flavor excellent, outward appearance lure through this mode of baking burnt after the hydrothermal earlier, adopts this culinary art mode to take off the class such as steak to steak, pig and cooks especially suitably.

Description

Food water heating coke-baking type cooking oven

[ technical field ] A method for producing a semiconductor device

The application relates to the technical field of kitchen appliances, in particular to a food hydrothermal coke-baking type cooking oven.

[ background of the invention ]

People take food as the day, and along with the development of science and technology and the pursuit of people for delicious food, various kitchen appliances emerge endlessly. In the existing oven technology, problems of overwintering, scorching and the like caused by poor temperature control still exist in cooking of foods such as steaks and chicken steaks, and the foods have large mouthfeel and are knotted.

[ summary of the invention ]

An object of this application is to provide food hydrothermal bakes burnt formula cooking oven, makes food can the thermally equivalent cook the back through hot water circulation, first baking equipment work is baked to little burnt with the upper surface of food, makes food flavor excellent, outward appearance attractive through this mode of baking burnt after the hydrothermal earlier, adopts this culinary art mode to cook especially suitable to the steak class such as steak, pig.

The application is realized by the following technical scheme:

the food hydrothermal coke-baking type cooking oven comprises an oven body, wherein a first cooking chamber is arranged in the oven body, a first water circulation cavity is coated on the periphery of the first cooking chamber, and a first water inlet for introducing hot water or cold water and a first water outlet for outputting water flowing through the first water circulation cavity are formed in the first water circulation cavity;

be equipped with first culinary art container and first baking equipment in the first culinary art room, first culinary art container top opening, first baking equipment is located first culinary art container top.

According to the food hydrothermal coke-baking type cooking oven, one side of the oven body is provided with the water tank for storing water, and the water tank is communicated with the first water outlet.

The food hydrothermal coke-baking type cooking oven further comprises a circulating water heating mechanism and a circulating water cooling mechanism which are arranged outside the oven body, one ends of the circulating water heating mechanism and the circulating water cooling mechanism are connected with the water tank, the other ends of the circulating water heating mechanism and the circulating water cooling mechanism are respectively connected with the first water inlet, the circulating water heating mechanism is used for receiving water of the water tank, heating the water and then introducing the water into the first water inlet, and the circulating water cooling mechanism is used for receiving water of the water tank, cooling the water and then introducing the water into the first water inlet.

The food hydrothermal scorching type cooking oven further comprises a steam transfer box arranged on the outer side of the oven body, and the steam transfer box is communicated with the first cooking chamber.

The food hydrothermal scorching type cooking oven comprises a first cooking chamber, a second cooking chamber and a heating device, wherein the first cooking chamber comprises a first upper cooking chamber and a first lower cooking chamber which are oppositely buckled, a first clamping groove is formed between the first upper cooking chamber and the first lower cooking chamber, and a first cooking container is detachably arranged in the first clamping groove;

the first water circulation cavity comprises a first upper circulation cavity covering the outer side of the first upper cooking chamber and a first lower circulation cavity covering the outer side of the first lower cooking chamber, the first upper circulation cavity is communicated with the first lower circulation cavity, the first water inlet is formed in the first upper cooking chamber, and the first water outlet is formed in the first lower cooking chamber, so that introduced hot water or cold water sequentially flows through the first upper circulation cavity and the first lower circulation cavity.

According to the food hydrothermal scorching type cooking oven, the oven body is also internally provided with the second cooking chamber, and the second cooking chamber is internally provided with the second cooking container with an upper opening;

a second water circulation cavity is coated on the periphery of the second cooking chamber, and a second water inlet for introducing hot water or cold water and a second water outlet for outputting water flowing through the second water circulation cavity are formed in the second water circulation cavity;

the second cooking chamber comprises a second upper cooking chamber and a second lower cooking chamber which are oppositely buckled, a second clamping groove is formed between the second upper cooking chamber and the second lower cooking chamber, and the second cooking container is detachably arranged in the second clamping groove;

the second water circulation cavity comprises a cladding, the second water circulation cavity is arranged on the second and covers the second upper circulation cavity and the cladding on the outer side of the cooking chamber, the second upper circulation cavity is communicated with the second lower circulation cavity, the second water inlet is formed in the second upper cooking chamber, the second water outlet is formed in the second lower cooking chamber, and therefore introduced hot water or cold water can flow through the second upper circulation cavity and the second lower circulation cavity in sequence.

According to the food hydrothermal scorching type cooking oven, the first baking device is an electric heating tube.

The food hydrothermal coke-baking type cooking oven is characterized in that a third cooking chamber is further arranged in the oven body, a detachable food hydrothermal cooking container is arranged in the third cooking chamber, the food hydrothermal cooking container comprises a pan body, the pan body is provided with a cooking cavity with an upper opening and a water filtering cavity arranged at the bottom of the cooking cavity, a filter screen is arranged between the cooking cavity and the water filtering cavity, one side of the water filtering cavity is provided with a water filtering outlet and a water outlet pipeline with one end connected with the water filtering outlet, the other end of the water outlet pipeline is a pipeline water outlet, and the water outlet pipeline is an arc-shaped pipeline which is bent upwards between the two ends;

and a water adding device is arranged on one side inside the third cooking chamber, a hot water outlet is formed in one end of the water adding device, and the hot water outlet is positioned above the food hydrothermal cooking container and used for adding hot water into the food hydrothermal cooking container.

According to the food hydrothermal scorching type cooking oven, the third cooking chamber is provided with the leading-out port which is used for leading out water to the outside of the oven body under the position opposite to the water outlet of the pipeline.

As above food hydrothermal bakes burnt formula cooking oven, the pot body include outer pot and stack in interior pot in the outer pot, the filter screen is located interior pot bottom, interior pot bottom with form between the outer pot bottom the water filtering cavity.

Compared with the prior art, the method has the following advantages:

1. food hydrothermal bakes burnt formula cooking oven and makes food can the thermally equivalent cook after through hot-water circulation, first baking equipment work is baked to the burnt a little with the upper surface of food, makes food flavor good, the outward appearance is enticing through this mode of baking burnt after hydrothermal earlier, adopts this culinary art mode to cook especially suitable to raking types such as steak, pig.

2. First culinary art room is connected steam transfer case, partly condensation is liquid after vapor lets in steam transfer case, and partly flows back to first culinary art room, has effectively kept the indoor humidity of first culinary art room, has guaranteed the more excellent culinary art effect of the food that has the requirement to humidity.

3. In the food hydrothermal cooking container, the water level in the food hydrothermal cooking container can be effectively ensured in the process of burning thoroughly through the arc-shaped pipeline which is arched upwards between the two ends, and the food can be effectively ensured to be cooked completely.

[ description of the drawings ]

In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings needed to be used in the description of the embodiments are briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present application, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without creative efforts.

Fig. 1 and 2 are schematic views of two exploded views of a food hydrothermal scorch cooking oven according to an embodiment of the present application, wherein the views are different.

Fig. 3 is a schematic diagram of the structure of each cooking chamber of a food product hydrothermal scorch cooking oven according to an embodiment of the present application.

Fig. 4 is a structural sectional view of a first cooking chamber and a second cooking chamber according to an embodiment of the present application.

Fig. 5 and 6 are schematic structural views of a first cooking chamber and a second cooking chamber in two viewing angles according to an embodiment of the present application.

Fig. 7 is a schematic structural view of a food hydrothermal cooking container according to an embodiment of the present application.

Fig. 8 is an exploded view of a food hydrothermal cooking container according to an embodiment of the present disclosure.

Fig. 9 is a schematic structural diagram of a mounting structure of an oven housing according to an embodiment of the present application.

Fig. 10 is an exploded view of a mounting structure of a toaster case according to an embodiment of the present application.

Fig. 11 is an enlarged view of a portion a of fig. 9.

Fig. 12 is an enlarged view of a portion B of fig. 9.

[ detailed description ] embodiments

In order to make the technical problems, technical solutions and advantageous effects solved by the present application more clear and obvious, the present application is further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present application and are not intended to limit the present application.

As shown in fig. 1 to 12, an embodiment of the present application provides a food product hydrothermal scorching cooking oven, including an oven body 1, and a first cooking chamber 2, a second cooking chamber 3, and a third cooking chamber 4 are disposed in the oven body 1.

The periphery of the first cooking chamber 2 is coated with a first water circulation cavity 21, and the first water circulation cavity 21 is provided with a first water inlet 211 for introducing hot water or cold water and a first water outlet 212 for outputting water flowing through the first water circulation cavity 21. In the working process, hot water enters from the first water inlet 211, flows out from the first water outlet 212 after flowing through the whole first water circulation cavity 21, the hot water heats the food inside the first cooking chamber 2 in a heat transfer mode, the water with the reduced temperature flowing out from the first water outlet 212 can flow into the first water circulation cavity 21 again after being heated, the high temperature in the first cooking chamber 2 is kept so as to cook the food, and similarly, when the cooling water circulates through the first water circulation cavity 21, the temperature of the food in the first cooking chamber 2 can be reduced, and the purpose of refrigerating the food so as to prolong the shelf life of the food is achieved. To sum up, through leading into hot water or cold water to first hydrologic cycle cavity 21, can play the purpose of culinary art or cold-stored first culinary art interior food of room 2, two kinds of modes freely switch, and can make food be heated more evenly and can prevent to boil burnt through hydrothermal mode heating.

Preferably, a first cooking container 22 and a first baking device 23 are arranged in the first cooking chamber 2, the first cooking container 22 is opened above, and the first baking device 23 is positioned above the first cooking container 22. During operation, the food in the first cooking chamber 2 is cooked thoroughly through the hot water temperature in the first water circulation cavity 21, according to the needs of users, the food can be heated to seventy percent cooked, eighty percent cooked, nine minutes cooked and the like through adjusting the hot water temperature, and as the hot water circulation is arranged at the periphery of the first cooking chamber 2, particularly around the upper part, the lower part, the left part and the right part, after the food can be uniformly heated and cooked, the first baking device 23 works to bake the upper surface of the food to micro-scorch, so that the food has excellent flavor and attractive appearance through the mode of firstly heating water and then baking scorch, and the cooking mode is particularly suitable for cooking rakes such as steaks for cattle, pigs and the like.

Further, the first cooking chamber 2 includes a first upper cooking chamber 201 and a first lower cooking chamber 202 which are relatively buckled, a first clamping groove 203 is formed between the first upper cooking chamber 201 and the first lower cooking chamber 202, and the first cooking container 22 is detachably mounted in the first clamping groove 203. Correspondingly, the first water circulation cavity 21 includes a first upper circulation cavity 213 covering the outer side of the first upper cooking chamber 201 and a first lower circulation cavity 214 covering the outer side of the first lower cooking chamber 202, the first upper circulation cavity 213 is communicated with the first lower circulation cavity 214 through a first communication pipe 215, the first water inlet 211 is disposed in the first upper cooking chamber 201, and the first water outlet 212 is disposed in the first lower cooking chamber 202, so that the introduced hot water or cold water sequentially flows through the first upper circulation cavity 213 and the first lower circulation cavity 214. When a user cooks, the first cooking container 22 is inserted into the first cooking chamber 2 along the first engaging groove 203 to position the first cooking container 22.

First culinary art room 2 is formed by independent first last culinary art room 201 and the first culinary art room 202 lock of going up, not only greatly reduced first culinary art room 2 integrated into one piece's the manufacturing degree of difficulty, moreover circulating hot water or cooling water pass through first last culinary art room 201 and first culinary art room 202 in proper order, and the heat transfer is more even for food is heated more evenly.

Oven body 1 outside is equipped with steam transfer case 5, specifically, steam transfer case 5 locates oven body 1 rear side, steam transfer case 5 with first culinary art room 2 is linked together through steam pipeline 25, steam pipeline 25 one end stretches into in the first culinary art room 2. First culinary art room 2 can produce a large amount of vapor at the in-process of culinary art, and vapor lets in behind the steam transfer box 5 partly condensation for liquid, and partly flows back to first culinary art room 2, has effectively kept the indoor humidity of first culinary art room 2, has guaranteed the more excellent culinary art effect of the food that has the requirement to humidity.

The second cooking chamber 3 is reduced in the arrangement communicating with the steam relay box 5 only as compared with the first cooking chamber 2, and the other structures are the same. Specifically, the periphery of the second cooking chamber 3 is coated with a second water circulation cavity 31, and the second water circulation cavity 31 is provided with a second water inlet 311 for introducing hot water or cold water and a second water outlet 312 for outputting water flowing through the second water circulation cavity 31.

A second cooking container 32 with an upper opening is arranged in the second cooking chamber 3, a second baking device 33 is arranged above the second cooking container 32, the second cooking chamber 3 comprises a second upper cooking chamber 301 and a second lower cooking chamber 302 which are oppositely buckled, a second clamping groove 303 is formed between the second upper cooking chamber 301 and the second lower cooking chamber 302, and the second cooking container 32 is detachably arranged in the second clamping groove 303.

The second water circulation cavity 31 includes a second upper circulation cavity 313 covering the outer side of the second upper cooking chamber 301 and a second lower circulation cavity 314 covering the outer side of the second lower cooking chamber 302, the second upper circulation cavity 313 is communicated with the second lower circulation cavity 314 through a second communicating pipe 315, the second water inlet 311 is arranged in the second upper cooking chamber 301, and the second water outlet 312 is arranged in the second lower cooking chamber 302, so that the introduced hot water or cold water sequentially flows through the second upper cooking chamber 301 and the second lower cooking chamber 302.

The second cooking chamber 3 can also realize a cooking mode of hydrothermal coke baking, and due to the lack of the communication of the steam transfer box 5, the second cooking chamber is more suitable for a cooking mode with lower humidity requirement, and the two suitable modes coexist, so that more possibilities are provided for cooking.

In this embodiment, the first baking device 23 and the second baking device 33 both use electric heating tubes, so as to realize automatic control; the first cooking chamber 2 and the second cooking chamber 3 are of an integrally formed structure; temperature sensors 24 for detecting the cooking temperature in the cooking chambers are provided in the first cooking chamber 2 and the second cooking chamber 3.

The detachable food hydrothermal cooking container 41 is arranged in the third cooking chamber 4, the food hydrothermal cooking container 41 comprises a pot body 411, the pot body 411 is provided with a cooking cavity 412 with an opening at the upper part and a water filtering cavity 413 arranged at the bottom of the cooking cavity 412, a filter screen 414 is arranged between the cooking cavity 412 and the water filtering cavity 413, one side of the water filtering cavity 413 is provided with a water filtering outlet 416 and an water outlet pipeline 415 with one end connected with the water filtering outlet 416, and the other end of the water outlet pipeline 415 is a pipeline water outlet.

A water adding device 43 is arranged on one side inside the third cooking chamber 4, a hot water outlet 431 is arranged at one end of the water adding device 43, and the hot water outlet 431 is positioned above the food hydrothermal cooking container 41 and used for adding hot water into the food hydrothermal cooking container 41. The built-in water inlet cooking structure of the oven is formed by arranging the third cooking chamber 4 in the oven body 1 and arranging the water adding device 43 in the third cooking chamber 4.

When the food hydrothermal cooking container 41 is used for cooking, food materials to be cooked are put into the cooking cavity 412 of the food hydrothermal cooking container 41, then the food hydrothermal cooking container 41 is put into the third cooking chamber 4, after the oven is started to work, hot water is continuously added into the food hydrothermal cooking container 41 through the water adding device 43 while the hot water which washes the food materials is discharged from the water outlet pipeline 415, the food materials stay in the cooking cavity 412 under the action of the filter screen 414, the cooked food materials are cooked, the cooking is convenient to prepare, the food materials are heated uniformly, and dish patterns such as boiled shrimps and noodles can be prepared.

Further, the outlet pipe 415 is an arc-shaped pipe that is curved upward between two ends. During the process of adding water into the food hydrothermal cooking container 41, the water level gradually rises, the water levels of the food hydrothermal cooking container 41 and the water outlet pipe 415 rise synchronously, when the water level exceeds the highest point of the arc-shaped pipe, the water begins to be discharged, and when the water adding is stopped, the water is completely discharged through the water outlet pipe 415 due to the siphon effect. The water level in the food hydrothermal cooking container 41 in the scorching process can be effectively guaranteed through the arc-shaped pipeline which is arched upwards between the two ends, for example, the water level is controlled to cross the food material and then the water is drained, and the food material can be effectively guaranteed to be completely cooked.

Preferably, the outlet conduit 415 is connected to the filtered water outlet 416 at one end higher than the other end.

Correspondingly, an outlet 42 for guiding water out of the oven body 1 is arranged below the third cooking chamber 4 opposite to the water outlet of the pipeline.

In order to facilitate the washing of the pot body 411, the pot body 411 adopts split type structure, specifically does, the pot body 411 include outer pot 4111 and stack in interior pot 4112 in the outer pot 4111, filter screen 414 is located interior pot 4112 bottom, interior pot 4112 bottom with form between the outer pot 4111 bottom filter chamber 413.

Further, the inner pan 4112 has a space between the inner pan 4112 and the outer pan 4111, the space is communicated with the water filtering cavity 413, the inner pan 4112 is provided with a position-limiting water gap 41121, the position-limiting water gap 41121 is communicated with the space, and the position-limiting water gap 41121 is higher than the highest position of the water outlet pipe 415. Because the variety of food materials is different in size, the smoothness of water drainage of the filter screen 414 can be caused, when the water level in the cooking cavity 412 is too high, the water can be discharged along the limiting water port 41121, the water level for controlling cooking is normal, and the cooking quality of the food materials is ensured.

Furthermore, handles 4110 are arranged on two sides of the pot body 411, so that the pot is convenient to take and place. The water outlet pipe 415 is arranged in a handle 4110 on one side of the pot 411. The structure is more compact.

The third cooking chamber 4 comprises a left chamber and a right chamber which are communicated with each other, the food hydrothermal cooking container 41 is detachably placed in the left chamber, the thermal cooking container 45 is detachably placed in the right chamber, and a heating device for heating the thermal cooking container 45 is arranged at the bottom of the right chamber. The heating device can be an electric heating tube, an electromagnetic induction heater and the like, can realize the cooking modes of frying, stewing, boiling and the like, and combines the cooking functions of other cooking chambers 4 to bring diversified cooking modes.

In this embodiment, the outside of oven body 1 is oven shell mounting structure, oven shell mounting structure includes casing 100, casing 100 is including enclosing front bezel 11, last bounding wall 12, bottom plate 13 and the backplate 14 that establishes the formation and hold the chamber, the week side of front bezel 11 is equipped with backward extension's chimb 111, the week side of the front end of going up bounding wall 12 is equipped with detachably and inserts the bounding wall draw-in groove 124 of chimb 111, go up bounding wall 12 bottom detachably and install bottom plate 13, the week side of the rear end of going up bounding wall 12 is equipped with the hem 125 that rolls over to the inboard, backplate 14 detachably installs hem 125 rear side. The containing cavity is used for fixing an oven inner container, and the first cooking chamber, the second cooking chamber and the third cooking chamber are arranged in the oven inner container.

Specifically, the headboard 12 includes a top plate 121, and a left side plate 122 and a right side plate 123 vertically disposed below the left and right sides of the top plate 121. And the upper coaming 12 is integrally formed.

Further, the bottom both sides of going up bounding wall 12 are equipped with the card limit 126 of inside buckling respectively, the left side in going up bounding wall 12 is equipped with left baffle 15, the right side in going up bounding wall 12 is equipped with right baffle 16, left baffle 15 with right baffle 16 bottom with the card limit 126 of going up bounding wall 12 both sides forms and is used for the card to go into the spout of bottom plate 13.

When assembling oven body 1, can be earlier with front panel 11 preceding down, again with oven inner bag, left baffle 15, right baffle 16, go up bounding wall 12, bottom plate 13, backplate 14 assemble in proper order, wherein, go up bounding wall 12 through bounding wall draw-in groove 124 from last joint down in order to realize prepositioning on the chimb 111 of front panel 11, then with bottom plate 13 from the spout assembly of blocking in, fasten backplate 14 at last bounding wall 12 back at last. The front plate 11, the upper coaming 12, the bottom plate 13, the back plate 14, the left partition plate 15 and the right partition plate 16 are mutually positioned and then fastened through screws.

In addition, the cross-sectional area of the coaming clamping groove 124 gradually increases from the groove opening to the groove bottom, and the groove opening of the coaming clamping groove 124 is provided with an outward turning guide edge 1241. Can play a role of guiding during assembly.

The structure of the shell 100 can realize the assembly operation of assembling the upper surrounding plate 12 and then assembling the back plate 14, which not only can effectively prevent the easy deformation of the upper surrounding plate 12 during the assembly, but also the back plate is easier to disassemble and assemble, thereby being convenient for the maintenance of the back circuit structure.

Furthermore, the flange 111 on the upper side of the front panel 11 is provided with two downward protrusions 1110, and the two protrusions 1110 respectively correspond to two ends of the coaming clamping groove 124 on the upper side of the front end of the upper coaming 12, so as to define the relative positions of the front panel 11 and the upper coaming 12. The bulge 1110 arranged on the front plate 11 can effectively position the relative position of the front plate 11 and the upper coaming 12, so that the installation is convenient, and meanwhile, the assembly quality is improved.

A water tank 6 for storing water is arranged on one side of the oven body 1, and the water tank 6 is communicated with the first water outlet 212 and the second water outlet 312.

Oven body 1 is external to have circulating water cooling mechanism and circulating water cooling mechanism, circulating water cooling mechanism and circulating water cooling mechanism's one end all with water tank 6 is connected, circulating water cooling mechanism and circulating water cooling mechanism's the other end respectively with first water inlet 211 is connected, circulating water cooling mechanism is used for receiving the water of water tank 6 lets in after heating first water inlet 211, circulating water cooling mechanism is used for receiving the water of water tank 6 lets in after cooling first water inlet 211. Wherein, circulating water cooling mechanism and circulating water cooling mechanism are for being independent of the outer mechanism of oven body 1, so can adopt the power bigger, the bigger equipment of capacity and do not occupy oven body 1's space, and circulating water cooling mechanism can select the electric water heater, supplies oven body 1 after heating water fast to the settlement temperature like 60 to 100, and circulating water cooling mechanism can select the compressor to supply oven body 1 after with the water cooling.

The circulating water cooling mechanism is also connected to a water adding device 43 in the third cooking chamber 4 to supply hot water to the water adding device 43.

In summary, the present application has, but is not limited to, the following beneficial effects:

1. through leading into hot water or cold water to first hydrologic cycle cavity 21, can play the purpose of culinary art or cold-stored first culinary art interior food of room 2, two kinds of modes freely switch, and can make food be heated more evenly and can prevent to boil burnt through hydrothermal mode heating.

2. The cooking mode of firstly heating water and then baking coke enables food to have excellent flavor and attractive appearance, and the cooking mode is particularly suitable for cooking steaks such as steaks for cattle, steaks for pigs and the like.

3. First culinary art room 2 is connected steam transfer box 5, partly condensation is liquid after vapor lets in steam transfer box 5, and partly flows back to first culinary art room 2, has effectively kept the indoor humidity of first culinary art room 2, has guaranteed the more excellent culinary art effect of the food that has the requirement to humidity.

4. In the food hydrothermal cooking container 41, the water level in the food hydrothermal cooking container 41 can be effectively ensured in the process of cooking by the arc-shaped pipeline which is arched upwards between the two ends, and the food can be effectively ensured to be cooked completely.

5. Through setting up a plurality of culinary art rooms, realize different culinary art modes, richened the oven function, brought diversified culinary art mode.

6. The structure of the shell 100 can realize the assembly operation of assembling the upper surrounding plate 12 and then assembling the back plate 14, which not only can effectively prevent the easy deformation of the upper surrounding plate 12 during the assembly, but also the back plate is easier to disassemble and assemble, thereby being convenient for the maintenance of the back circuit structure.

It should be understood that the terms "first", "second", etc. are used herein to describe various information, but the information should not be limited to these terms, and these terms are only used to distinguish one type of information from another. For example, "first" information may also be referred to as "second" information, and similarly, "second" information may also be referred to as "first" information, without departing from the scope of the present application. Furthermore, the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for convenience in describing the present application and simplifying the description, but do not indicate or imply that the referred devices or elements must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present application.

The foregoing is illustrative of one or more embodiments provided in connection with the detailed description and is not intended to limit the disclosure to the particular forms disclosed. Similar or identical methods, structures, etc. as used herein, or several technical inferences or substitutions made on the concept of the present application should be considered as the scope of the present application.

Claims (10)

1. The food hydrothermal coke-baking type cooking oven comprises an oven body (1) and is characterized in that a first cooking chamber (2) is arranged in the oven body (1), a first water circulation cavity (21) is coated on the periphery of the first cooking chamber (2), and a first water inlet (211) for introducing hot water or cold water and a first water outlet (212) for outputting water flowing through the first water circulation cavity (21) are formed in the first water circulation cavity (21);

a first cooking container (22) and a first baking device (23) are arranged in the first cooking chamber (2), an opening is formed in the upper portion of the first cooking container (22), and the first baking device (23) is located above the first cooking container (22).

2. The food hydrothermal scorching cooking oven according to claim 1, characterized in that a water tank (6) for storing water is arranged at one side of the oven body (1), and the water tank (6) is communicated with the first water outlet (212).

3. The food hydrothermal scorching cooking oven according to claim 2, further comprising a circulating water heating mechanism and a circulating water cooling mechanism disposed outside the oven body (1), wherein one end of the circulating water heating mechanism and one end of the circulating water cooling mechanism are both connected to the water tank (6), the other end of the circulating water heating mechanism and the other end of the circulating water cooling mechanism are respectively connected to the first water inlet (211), the circulating water heating mechanism is configured to receive water from the water tank (6), heat the water and then introduce the water into the first water inlet (211), and the circulating water cooling mechanism is configured to receive water from the water tank (6), cool the water and then introduce the water into the first water inlet (211).

4. The food hydrothermal scorch cooking oven according to claim 1, characterized in that it further comprises a steam-transit box (5) arranged outside the oven body (1), said steam-transit box (5) being in communication with said first cooking chamber (2).

5. The food product hydrothermal scorch cooking oven according to claim 1, characterized in that the first cooking chamber (2) comprises a first upper cooking chamber (201) and a first lower cooking chamber (202) which are relatively buckled, a first clamping groove (203) is formed between the first upper cooking chamber (201) and the first lower cooking chamber (202), and the first cooking container (22) is detachably mounted in the first clamping groove (203);

the first water circulation cavity (21) comprises a first upper circulation cavity (213) and a first lower circulation cavity (214), the first upper circulation cavity (213) is wrapped on the outer side of the first upper cooking chamber (201) and the first lower circulation cavity (214) is wrapped on the outer side of the first lower cooking chamber (202), the first upper circulation cavity (213) is communicated with the first lower circulation cavity (214), the first water inlet (211) is formed in the first upper cooking chamber (201), the first water outlet (212) is formed in the first lower cooking chamber (202), and therefore introduced hot water or cold water can sequentially flow through the first upper circulation cavity (213) and the first lower circulation cavity (214).

6. The hydrothermal scorch cooking oven for food products according to claim 1, characterized in that a second cooking chamber (3) is further provided in the oven body (1), and a second cooking container (32) with an upper opening is provided in the second cooking chamber (3);

a second water circulation cavity (31) is coated on the periphery of the second cooking chamber (3), and a second water inlet (311) for introducing hot water or cold water and a second water outlet (312) for outputting water flowing through the second water circulation cavity (31) are formed in the second water circulation cavity (31);

the second cooking chamber (3) comprises a second upper cooking chamber (301) and a second lower cooking chamber (302) which are buckled oppositely, a second clamping groove (303) is formed between the second upper cooking chamber (301) and the second lower cooking chamber (302), and the second cooking container (32) is detachably arranged in the second clamping groove (303);

the second water circulation cavity (31) comprises a second upper circulation cavity (313) covering the outer side of the second upper cooking chamber (301) and a second lower circulation cavity (314) covering the outer side of the second lower cooking chamber (302), the second upper circulation cavity (313) is communicated with the second lower circulation cavity (314), the second water inlet (311) is formed in the second upper cooking chamber (301), the second water outlet (312) is formed in the second lower cooking chamber (302), and therefore introduced hot water or cold water can flow through the second upper circulation cavity (313) and the second lower circulation cavity (314) in sequence.

7. The food product hydrothermal scorch cooking oven according to claim 1, characterized in that the first baking means (23) is an electric heating tube.

8. The food product hydrothermal scorch cooking oven according to any one of claims 1-7, it is characterized in that a third cooking chamber (4) is also arranged in the oven body (1), a detachable food hydrothermal cooking container (41) is arranged in the third cooking chamber (4), the food hydrothermal cooking container (41) comprises a pot body (411), the pot body (411) is provided with a cooking cavity (412) with an upper opening and a water filtering cavity (413) arranged at the bottom of the cooking cavity (412), a filter screen (414) is arranged between the cooking cavity (412) and the water filtering cavity (413), one side of the water filtering cavity (413) is provided with a water filtering outlet (416) and a water outlet pipeline (415) with one end connected with the water filtering outlet (416), the other end of the water outlet pipeline (415) is a pipeline water outlet, and the water outlet pipeline (415) is an arc-shaped pipeline which is arched upwards between the two ends;

a water adding device (43) is arranged on one side inside the third cooking chamber (4), a hot water outlet (431) is formed in one end of the water adding device (43), and the hot water outlet (431) is located above the food hydrothermal cooking container (41) and used for adding hot water into the food hydrothermal cooking container (41).

9. The food product hydrothermal scorch cooking oven according to claim 8, characterized in that the third cooking chamber (4) has an outlet (42) for leading out water to the outside of the oven body (1) below the outlet facing the duct.

10. The food product hydrothermal scorch cooking oven according to claim 8, characterized in that the pan body (411) comprises an outer pan (4111) and an inner pan (4112) stacked inside the outer pan (4111), the strainer (414) is disposed at the bottom of the inner pan (4112), and the water filtering chamber (413) is formed between the bottom of the inner pan (4112) and the bottom of the outer pan (4111).

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