CN212972742U - Oven with improved generation air duct system - Google Patents
Oven with improved generation air duct system Download PDFInfo
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- CN212972742U CN212972742U CN202020531800.7U CN202020531800U CN212972742U CN 212972742 U CN212972742 U CN 212972742U CN 202020531800 U CN202020531800 U CN 202020531800U CN 212972742 U CN212972742 U CN 212972742U
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- fan
- air duct
- inner container
- oven
- duct system
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Abstract
The utility model relates to an oven with improved generation ductwork, the ductwork that has the inner bag and is formed at the inner bag, ductwork includes that two are the sub-ductwork of arranging about in the inner bag, sub-ductwork is including installing a fan at inner bag back and having the fan baffle of vent, form the sealed cavity of placing the fan between fan baffle and the inner bag, the fan in each sealed cavity turns to each other and is reverse, the inner bag lateral wall has the wind channel of the sealed cavity of intercommunication, the baffle has the trompil in intercommunication wind channel, each sealed cavity is mutually independent. Through making each fan each other for the antiport, make this air duct system have blowing fan and exhaust fan concurrently for hot-blast circulation in the inner bag, improve the even baking of food in the inner bag of temperature field, the hot-blast wind pressure that the trompil of the different positions on the baffle blew off does not have obvious difference, and hot-blast wind pressure everywhere in the inner bag is even.
Description
Technical Field
The utility model relates to an oven field especially relates to an oven with improved generation ductwork.
Background
The air duct system of the existing oven is formed by a fan positioned on the back of an oven liner and a fan baffle plate covering the fan, the back of the liner can also form an air outlet and an air inlet, and the air inlet and the air outlet are generally positioned on the fan baffle plate. When the oven works, the heating pipe in the oven heats air in the inner container, hot air can be formed after the fan rotates, the hot air is blown out from the air outlet, and then enters the fan from the air inlet at the back of the inner container.
The air duct system of the existing oven also has the defects that: the air inlet and the air outlet are both arranged at the back of the liner, and under the action of the fan, the hot air pressure of the hot air blown out from the air outlet is uneven at different positions in the liner, for example, food close to the back of the liner can be influenced by larger hot air pressure, and the food at the position is generally baked with darker color; food far away from the back of the inner container can only be influenced by smaller hot air pressure, and the food at the position is often baked with lighter color, so that the difference of the hot air pressure on the food at each position in the inner container is obvious, and the food is not beneficial to achieving an ideal baking effect.
SUMMERY OF THE UTILITY MODEL
The utility model aims to solve the technical problem that an oven with improved generation ductwork is provided to above-mentioned prior art.
The utility model provides a technical scheme that above-mentioned technical problem adopted does: an oven with an improved duct system, comprising:
an inner container;
the air duct system is formed in the inner container;
the air duct system is characterized by comprising two sub air duct systems which are arranged in the inner container in a left-right mode; wherein the sub-duct system includes:
the fan is arranged on the back of the inner container;
the fan baffle is positioned on the inner side of the inner container, the fan baffle is over against the fan and is connected with the inner container to form an independent sealed cavity, the fan is positioned in the sealed cavity, and the fan baffle is provided with a vent;
the flow guide body is provided with an air channel, the flow guide body is positioned on one side wall of the two side walls in the liner, the flow guide body is provided with a plurality of openings communicated with the air channel, and the air channel is communicated with the sealed cavity;
the sealing chambers of the two sub-air duct systems are mutually independent, and the directions of the fans of the sub-air duct systems are opposite to each other.
The air duct system of the oven is arranged, the two fans rotate in opposite directions, namely, one fan rotates in the positive direction, the other fan rotates in the reverse direction, at the moment, one fan becomes a blowing fan, the other fan becomes an exhaust fan, the opening on the flow guide body of the sub-air duct system where the blowing fan is located becomes an air inlet, the opening on the flow guide body of the sub-air duct system where the exhaust fan is located becomes an air outlet, hot air blown out by the blowing fan is pumped into the sealed cavity where the exhaust fan is located through the vent of the fan baffle, the hot air blown out by the blowing fan can also enter the sealed cavity where the blowing fan is located through the air inlet of the flow guide body on the corresponding side, the hot air blown out from the air outlet of the flow guide body on the other side can be pumped into the sealed cavity where the exhaust fan is located, so that the circulation of hot air flow in the inner container is realized, and the surface of food, the defect that only food close to the back of the inner container can be blown by hot air in the traditional oven is avoided. In addition, because the sealing chambers of the two air duct systems are mutually independent, the influence of the fans can be avoided, and each fan is ensured to provide enough hot air to enter the corresponding air duct.
Certainly, the oven is provided with the above-mentioned flow guiding bodies on each side wall of the inner container, that is, the flow guiding bodies are arranged on the left side wall and the right side wall of the inner container, so that the hot air is uniformly blown at each position in the inner container, and a uniform temperature field is ensured in the inner container.
As a preferable arrangement mode of the flow guide body on the side wall of the inner container, in the oven, the flow guide body is arranged on the side wall from the inner side of the inner container to the opening direction of the inner container, and the cross-sectional area of the air duct is gradually reduced along the arrangement direction of the flow guide body. Because the amount of wind that is close to inner bag back department is great, the amount of wind that is close to the inner bag opening part is less, it is corresponding with it, the wind channel cross-sectional area that is close to inner bag back department is also great, and the wind channel cross-sectional area that is close to the inner bag opening part is then less, so set up, can ensure that the hot-blast wind pressure that blows out through the trompil that is close to inner bag back and the hot-blast wind pressure that blows out that is close to the trompil of inner bag opening part do not have obvious difference, just can ensure in the inner bag hot-blast wind pressure of different positions and whether be close to inner bag back and do not have inevitable relation, thereby just make the wind pressure that is close to the trompil of inner bag back department and the wind pressure that. As for the case of the open pore structure, specifically, the open pore on the flow conductor is a kidney-shaped hole formed along the forming direction of the air duct.
In the oven, the fan baffle and the inner container are integrally formed, so that the communicating effect between the sealed cavity and the air channel of the flow guide body is ensured, and the occurrence of hot air leakage is avoided.
In addition, in the oven, the vent is formed at a central position of the fan guard.
In order to ensure that the food placed in the inner container at different heights can be baked by hot air, in the oven of the utility model, a plurality of baking tray supports arranged up and down are arranged on each side wall of the inner container, and the flow guide body is arranged between each baking tray support.
Compared with the prior art, the utility model has the advantages of:
firstly, the air duct system of the oven is arranged, two fans rotate in opposite directions, namely, one fan rotates in the positive direction, the other fan rotates in the opposite direction, at the moment, one fan becomes a blowing fan, the other fan becomes an exhaust fan, the opening on the flow guide body of the sub-air duct system where the blowing fan is located becomes an air inlet, the opening on the flow guide body of the sub-air duct system where the exhaust fan is located becomes an air outlet, hot air blown out by the blowing fan is pumped into the sealed cavity where the exhaust fan is located through the vent of the fan baffle, the hot air blown out by the blowing fan can also enter the sealed cavity where the blowing fan is located through the air inlet of the flow guide body on the corresponding side, the hot air blown out from the air outlet of the flow guide body on the other side can be pumped into the sealed cavity where the exhaust fan is located, so that the circulation of hot air flow in the inner container is realized, and the surface of food, the defect that only food close to the back of the inner container can be blown by hot air in the traditional oven is avoided;
secondly, because the sealing chambers of the sub-air duct systems are independent, the influence between the fans can be avoided, and each fan is ensured to provide enough hot air to enter each air duct;
finally, the flow guide body is arranged on the side wall from the inner side of the inner container towards the opening direction of the inner container, and the cross-sectional area of the air channel is gradually reduced along the arrangement direction of the flow guide body, so that the hot air pressure blown out by the openings which are positioned on the flow guide body and are far away from the back of the inner container at different positions is not obviously different, the uniformity of the hot air pressure at each position in the inner container is ensured, and the baking effect is improved.
Drawings
FIG. 1 is a schematic structural view of the oven of this embodiment with the oven body removed;
FIG. 2 is a front view of the toaster construction shown in FIG. 1;
FIG. 3 is a back schematic view of the oven configuration of FIG. 1;
FIG. 4 is a cross-sectional view of the toaster construction shown in FIG. 1, in one view;
figure 5 is a cross-sectional view of the toaster structure shown in figure 1 at another viewing angle.
Detailed Description
The present invention will be described in further detail with reference to the following embodiments.
As shown in fig. 1 to 5, this embodiment provides an oven with an improved air duct system, which not only has a box body (not shown in the figures), but also has:
an inner container 1;
and an air duct system formed in the liner 1. The air duct system comprises a sub air duct system arranged on the left side of the inner container and a sub air duct system arranged on the right side of the inner container. Specifically, the sub-duct system disposed on the left side in the inner bag includes:
a fan 2 arranged on the back of the inner container 1;
the fan baffle 3 is positioned on the inner side of the inner container 1, the fan baffle 3 is over against the fan 2 and is integrally formed with the inner container 1 to form an independent sealed chamber 4, the fan 2 is positioned in the sealed chamber 4, and a ventilation opening 30 is formed in the center of the fan baffle 3;
the baffle 5 is formed with an air duct 50, the baffle 5 is located on the left side wall of the inner side of the liner 1, referring to fig. 1 and 2, the baffle 5 has a plurality of openings 51 communicated with the air duct 50, and the air duct 50 is communicated with the sealed chamber 4. That is, the air duct 50 in the baffle 5 on the left side wall and the sealed chamber 4 where the left side fan is located are communicated with each other, so that the air flow can flow into the air duct 50 through the sealed chamber 4. As shown in fig. 2, the baffle 5 is disposed on the left sidewall of the liner from the inner side of the liner toward the opening of the liner, and the cross-sectional area of the air duct 50 gradually decreases along the direction of disposing the baffle. The opening 51 of the baffle 5 is a waist-shaped hole formed along the forming direction of the air duct 50.
The arrangement of the sub-air duct system structure arranged on the right side in the inner container is the same as that of the sub-air duct system arranged on the left side, except that the flow guide body 5 of the sub-air duct system on the right side is arranged on the right side wall of the inner container. In the two sub-air duct systems of the inner container, the rotation directions of the fans are opposite to each other, and the sealing chambers where the fans are located are mutually independent.
The embodiment is arranged aiming at the air duct system of the oven, the two fans rotate in opposite directions, for example, the left fan rotates in the forward direction, when the right fan rotates in the reverse direction, the left fan becomes the blowing fan, the right fan becomes the exhaust fan, the opening on the flow guide body of the left sub-air duct system on which the blowing fan is positioned becomes the air inlet, the opening on the flow guide body of the right sub-air duct system on which the exhaust fan is positioned becomes the air outlet, hot air blown by the blowing fan is pumped into the sealed cavity on which the exhaust fan is positioned through the vent of the fan baffle, the hot air blown by the blowing fan can also enter the sealed cavity on which the blowing fan is positioned through the air inlet of the flow guide body on the left side wall of the inner container, and the hot air blown from the air outlet of the flow guide body on the right side wall of the inner container can be pumped into the sealed, so realized the circulation of hot gas flow in the inner bag, all had hot-blast blow on the food surface in making the oven inner bag, avoided traditional oven only to have the food that is close to the inner bag back just can hot-blast not enough of blowing.
In addition, because the sealing chambers of the two air duct systems are independent, the influence of the fans can be avoided, and each fan can provide enough hot air to enter the corresponding air duct.
Considering the actual situation that the air volume close to the back of the inner container is large and the air volume close to the opening of the inner container is small, the arrangement direction of the flow guide body 5 and the air duct 50 inside the flow guide body can be set, so that the cross-sectional area of the air duct close to the back of the inner container is large, and the cross-sectional area of the air duct close to the opening of the inner container is small, thereby ensuring that the hot air pressure blown out through the opening close to the back of the inner container is not obviously different from the hot air pressure blown out through the opening close to the opening of the inner container, ensuring that the hot air pressures at different positions in the inner container are not necessarily related to each other or not close to the back of the inner container, further ensuring that the air pressure close to the opening at the back of the inner container is close to the air pressure of the opening close to the opening of the inner container.
In the oven of this embodiment, referring to fig. 1, 2 and 4, a plurality of grill pan brackets 6 are provided on the left and right side walls inside the inner container 1, and the above-mentioned baffle 5 is provided between each grill pan bracket 6. The guide bodies 5 are arranged between the baking tray supports 6, so that food placed on the trays 7 with different heights in the inner container can be baked when hot air is uniformly blown.
Claims (6)
1. An oven with an improved duct system, comprising:
an inner container (1);
the air duct system is formed in the inner container (1);
the air duct system is characterized by comprising two sub air duct systems which are arranged in the inner container in a left-right mode; wherein the sub-duct system includes:
the fan (2) is arranged on the back of the inner container (1);
the fan baffle (3) is positioned on the inner side of the inner container (1), the fan baffle (3) is over against the fan (2) and is connected with the inner container (1) to form an independent sealed chamber (4), the fan (2) is positioned in the sealed chamber (4), and the fan baffle (3) is provided with a ventilation opening (30);
the flow guide body (5) is provided with an air channel (50), the flow guide body (5) is positioned on one side wall of the two side walls in the inner container (1), the flow guide body (5) is provided with a plurality of open holes (51) communicated with the air channel (50), and the air channel (50) is communicated with the sealed chamber (4);
the sealing chambers of the two sub-air duct systems are mutually independent, and the directions of the fans of the sub-air duct systems are opposite to each other.
2. The oven with the improved air duct system according to claim 1, wherein the flow guiding body (5) is arranged on the side wall from the inner side of the inner container towards the opening direction of the inner container, and the cross-sectional area of the air duct (50) is gradually reduced along the arrangement direction of the flow guiding body.
3. The oven with the improved air duct system according to claim 2, wherein the opening (51) of the baffle (5) is a kidney-shaped hole formed along the forming direction of the air duct (50).
4. The oven with the improved air duct system according to any one of claims 1 to 3, wherein the fan baffle (3) and the inner container (1) are integrally formed.
5. The oven with the improved air duct system according to any claim 1 to 3, wherein the ventilation opening (30) is formed at a central position of the fan guard (3).
6. The oven with the improved air duct system according to any one of claims 1 to 3, wherein a plurality of baking tray supports (6) arranged up and down are arranged on the side wall of the inner side of the inner container (1), and the flow guide body (5) is arranged between the baking tray supports (6).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202020531800.7U CN212972742U (en) | 2020-04-13 | 2020-04-13 | Oven with improved generation air duct system |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202020531800.7U CN212972742U (en) | 2020-04-13 | 2020-04-13 | Oven with improved generation air duct system |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN212972742U true CN212972742U (en) | 2021-04-16 |
Family
ID=75397967
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202020531800.7U Active CN212972742U (en) | 2020-04-13 | 2020-04-13 | Oven with improved generation air duct system |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN212972742U (en) |
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2020
- 2020-04-13 CN CN202020531800.7U patent/CN212972742U/en active Active
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