CN213248543U - Temperature control structure of oven - Google Patents

Abstract

The utility model relates to a temperature control structure of oven, including establishing the multi-disc closing cap and the mechanical transmission assembly of controlling this multi-disc closing cap relative action of burning chamber upper end department. The mechanical transmission assembly can control the multiple sealing covers to move relatively to seal the upper port of the combustion chamber and control the multiple sealing covers to move relatively to remove from the upper port of the combustion chamber, so that the upper port of the combustion chamber is opened. It can avoid appearing because of the too high burnt phenomenon of food outward appearance of messenger of furnace chamber high temperature through the control to furnace chamber intracavity temperature, and to the in-process of temperature control in the furnace chamber, can not influence the emission of steam and flue gas in the furnace chamber, has avoided because of steam, flue gas can not in time discharge the adverse effect that causes.

Description

Temperature control structure of oven

Technical Field

The utility model relates to an oven field for baking food, concretely relates to can carry out the accuse temperature structure that controls to oven furnace intracavity temperature and furnace chamber bottom plate temperature.

Background

An oven, also called as a baking oven, an oven, a baking oven, is a device for baking and cooking food by hot air. Ovens are generally of closed or semi-closed construction, heated with hot air in an open configuration, known as grilling. Ovens are also used to refer broadly to devices for high temperature treatment with hot gases, some of which are heated by combustion of wood or coal. When baking food, the baked food is placed above the heat source by a hanger, the appearance of the food is baked at high temperature by the heat source, and heat is transferred by the hanger or the rack to uniformly act on the food, and specific structures of the hanger or the rack are disclosed in the following patent nos. 2015101804584, 2016209952724, 2017215977865, 2017103175726 and 2019209284115. The food can be heated more uniformly along with the rotation of the hanging bracket or the hanging rack. The hanger or the hanger is generally made of metal with good thermal conductivity. The selection of the specific style of the hanging bracket or the hanging bracket is specifically selected according to the size, the type and the like of the food to be roasted. Most of the existing ovens are provided with an electric cabinet (or called a control box) which is connected with electrical equipment, sensing equipment and the like and is used for setting time, temperature threshold values and the like. The control or early warning of temperature, time and the like can be automatically completed by the electric cabinet.

In the baking process, the temperature in the oven cavity needs to be controlled according to the difference of the progress, the baked food materials and the like, so that the making efficiency of the baking work is ensured, the scorching phenomenon is avoided, and the aims of good appearance and color of the baked food, crisp and delicious taste are fulfilled. Therefore, the prior art with patent No. 2016209925746 discloses a technical scheme capable of adjusting the temperature in the oven cavity, which achieves the purpose of adjusting the temperature in the oven cavity by controlling the opening and closing of an exhaust duct (chimney) communicated to the oven cavity, and by controlling the temperature in the oven cavity, the problem that the food is easily scorched is avoided while the baking efficiency is ensured to a certain extent, and the problem that the baked food has crisp appearance and delicious taste is not well achieved. Because under the scheme of this patent, its control furnace intracavity temperature is realized through controlling the start and close of exhaust passage, when needing to reduce the temperature in the furnace intracavity promptly, closes exhaust passage, when needing to heat up then opens exhaust passage. Like this, in the control process that needs cooled down, must make steam and the flue gas that the furnace chamber produced can not discharge well to the furnace chamber outside, and form accumulation in the furnace chamber, make in the furnace chamber form stifled, moist environment, and cause the influence to the outward appearance of baking food, the outward appearance is creased, the phenomenon that the water content is high, the food surface of baking collapses the skin, can not form crisp crust, simultaneously, the flue gas that accumulates in the furnace chamber (burning wood or charcoal or coal formation) can permeate food in a large number and to its surface color and luster aesthetic property, the taste is delicious degree etc. and causes adverse effect.

In the baking process of the food, oil, seasonings and the like are generally required to be brushed on the outer surface, and particularly, partial grease is separated out from the meat food in the baking process. The oil dripping from the food can fall on the bottom plate of the oven cavity, and because the temperature of the bottom plate of the oven cavity can reach 500 to 600 ℃, the grease, seasonings and the like falling on the plate surface can reach the ignition point immediately. Meanwhile, because the oxygen content in the oven cavity is low, grease, seasoning chips and the like cannot be sufficiently combusted, black smoke is generated during combustion, not only can the food be burnt and fumigated, but also carcinogens in the smoke can be stained on the surface of the food.

In order to solve the above mentioned problem caused by black smoke generated by burning grease, perfume and other substances falling on the bottom plate of the oven cavity, the patent document ZL2015101804584 discloses a solution in which a water circulation system is provided to cool the bottom plate of the oven cavity. Under the scheme that this patent was disclosed, because of the heat transfer water for a long time with the bottom plate circulation contact heat transfer of high temperature, reach the temperature that generates the incrustation scale fast easily, get into the boiling state, there is the pipeline that leads to water circulating system easily to block up, the maintenance is frequent, influences the problem of normal use and during the long time use at later stage cooling effect relatively poor problem.

SUMMERY OF THE UTILITY MODEL

For guaranteeing better that the food outward appearance that the oven was baked out has good looking color and luster, crisp crust, delicious taste, and eat healthily, the utility model provides a temperature control structure of oven, on the one hand, it can be through the control to the temperature in the furnace chamber, avoids making food outward appearance scorch phenomenon appear because of the furnace chamber high temperature, and to the in-process of temperature control in the furnace chamber, can not influence the emission of steam and flue gas in the furnace chamber, has avoided because of steam, flue gas can not in time discharge the adverse effect that causes. On the other hand, the temperature of the bottom plate below the oven cavity is controlled, so that substances such as grease and coating scraps falling on the bottom plate can be prevented from being burnt to generate black smoke, and the adverse effects on the appearance, taste, edible health and the like of baked food are avoided.

The utility model provides a technical scheme that its technical problem adopted is: a temperature control structure of an oven comprises a plurality of sealing covers arranged at the upper port of a combustion cavity and a mechanical transmission assembly for controlling the relative motion of the sealing covers. The mechanical transmission assembly can control the multiple sealing covers to move relatively to seal the upper port of the combustion chamber and control the multiple sealing covers to move relatively to remove from the upper port of the combustion chamber, so that the upper port of the combustion chamber is opened.

The mechanical transmission assembly can be in a manual control mode or an electric control mode.

As a specific embodiment, two pieces of covers may be pivotally mounted on the upper end surface of the combustion chamber. The two sealing covers are matched with a mechanical transmission assembly to drive the two sealing covers to act in a coordinated manner, so that the sealing covers can rotate relatively in a plane, and the relative rotation of the sealing covers and the mechanical transmission assembly can meet the action purpose of selectively sealing the upper port of the combustion chamber or opening the upper port of the combustion chamber.

The mechanical transmission assembly comprises a driving unit and a connecting rod assembly, and the driving end of the connecting rod assembly extends out of the oven and is matched with the driving unit. The driving unit can drive the connecting rod assembly to act to control the two sealing covers to rotate around the pivot in opposite directions simultaneously, so that the two sealing covers can be switched between two states of sealing the upper port of the combustion chamber and opening the upper port of the combustion chamber.

And the other end of each sealing cover, which is opposite to the pivot connecting end of each sealing cover, is respectively matched with a group of connecting rod assemblies, and the driving end of each connecting rod assembly extends to the outside of the oven and is connected with the driving unit. The driving unit can drive the two groups of connecting rod assemblies to act in a coordinated manner, and controls the two sealing covers to rotate around the pivot shafts in opposite directions at the same time, so that the control operation of sealing the upper port of the combustion chamber or opening the port is realized.

In a specific embodiment, a cavity is formed at the lower part of a bottom plate of an oven cavity of the oven, an air cooling channel surrounding the periphery of the combustion cavity is arranged in the cavity, two ends of the air cooling channel extend to the outside of the oven, a ventilator is matched at one end of the air cooling channel, and the ventilator can send air flow into the air cooling channel during operation. The air cooling channel and the opposite surface of the bottom plate can transfer heat through contact, so that the design purpose that the heat of the bottom plate is transferred to the air flow flowing into the air cooling channel and is taken out of the oven is achieved.

Preferably, a temperature sensor for detecting the temperature of the bottom plate is further arranged in the cavity below the bottom plate and connected with a control box of the oven, so that the purpose that the ventilator is controlled to start and operate when the temperature of the bottom plate reaches a preset temperature and the air flow is sent into the air cooling channel continuously in time is achieved. The temperature sensor feeds back the detected temperature value of the bottom plate to a control circuit in the control box in real time, and when the temperature of the bottom plate reaches or exceeds a preset value, the control circuit can make a feedback instruction, so that a power supply circuit of the ventilator is conducted, and the ventilator is electrified to operate.

Therefore, the starting of the ventilator can be completed by manual operation (at this time, a control circuit of the control box can contain a timing reminding or alarm reminding circuit module, or the time point of starting the ventilator is estimated purely by an operator according to experience), or can be automatically started by the aid of a control circuit connected with a temperature sensor.

It should be noted that the ventilator sends the air flow into the air-cooled passage, and includes an implementation case of actively sending the air flow into the air-cooled passage, and also includes an implementation case of pumping the air in the air-cooled passage to make the external air passively flow into the air-cooled passage.

In some embodiments, if the humidity of the air around the oven is high, an assembly structure for pre-drying the air may be provided at the upstream end of the ventilator.

The air cooling channel is arranged in the cavity below the bottom plate, the cross section of the air cooling channel can be square ring-shaped, circular ring-shaped or special ring-shaped, the contact area between the corresponding surfaces of the air cooling channel and the bottom plate is as large as possible, the wall thickness of the air cooling channel can be uniform or different, the wall thickness of the air cooling channel facing one side of the bottom plate can be relatively thin, the purpose is to transfer heat into the air cooling channel to be brought out by air flow as much as possible, and the heat dissipation capacity of the air cooling channel into the cavity is reduced as much as possible. In some embodiments, a slot structure or a heat-dissipating fin structure may be disposed on the wall of the cavity to facilitate dissipation of heat dissipated into the cavity.

When the oven starts to bake food, the oven does not reach a high temperature, and needs to be heated continuously, so that not only can grease in the meat-quality food material not be baked, but also the temperature of the bottom plate is very low, and even if substances such as grease or coating materials fall on the upper end surface of the oven, the grease or the coating materials cannot be burnt. The preset temperature for controlling the start-up ventilator is suitably less than the burning point of the grease and paint, and not too low. Along with the continuous heating of oven, the temperature of bottom plate can rise gradually, when reaching preset temperature value (can be interval value), just makes the ventilation blower start, and constantly sends into cold air in the forced air cooling passageway. The air after heat exchange with the bottom plate is sent out of the oven from the other end of the air cooling channel. The air cooling channel is contacted with the lower end surface of the bottom plate to absorb heat from the bottom plate to cool the bottom plate. The upper end face of the bottom plate is formed with a certain inclination, one side close to the door frame is relatively lower, and the oil leakage hole is formed in the side, so that the grease falling on the bottom plate flows towards the lower side, and flows out of the oil leakage hole to fall on the ground or fall in an oil receiving groove arranged at the lower part of the oven.

The number of the temperature sensors can be one or more, when the number of the temperature sensors is multiple, the temperature sensors are distributed at different positions of the bottom plate, and particularly the temperature sensors are arranged near the bottom plate which is in contact with the tail end of the part, arranged in the cavity, of the air cooling channel, because the temperature reduction effect on the bottom plate is relatively poor near the bottom plate.

In a specific embodiment, the ventilator is selected as a pipeline fan, and air flow with certain internal pressure is sent to the air cooling channel by the pipeline fan, so that heat conducted from the bottom plate is quickly taken out of the oven, and the purpose of better cooling the bottom plate is achieved. And the pipeline fan also has the advantages of small volume, simple and convenient installation and low noise.

In a specific embodiment, the ventilator further comprises a temperature setting knob, the temperature setting knob can set a plurality of temperature levels, and when the temperature sensor detects that the temperature of the bottom plate reaches a certain temperature level set currently, the ventilator can be controlled to start.

In a specific embodiment, a hanging bracket for hanging food is arranged in an oven cavity of the oven, and after the food is hung on the hanging bracket, a lower opposite area of the hanging bracket is projected on a bottom plate. The air cooling device is characterized in that the air cooling channel arranged in the cavity below the bottom plate corresponds to the position right below the hanging bracket, and the outer edge of a contact contour formed between the air cooling channel and the bottom plate can cover the whole lower opposite area of the hanging bracket.

The range of the so-called hanging bracket lower pair area is defined as the maximum projection area projected on the bottom plate after the hanging bracket is full of food, namely the projection area projected on the bottom plate after the hanging bracket of the oven is full of the maximum volume of food which can be carried by the oven cavity. The hanger is generally annular, and when the hanger is full of food, the projection section projected on the bottom plate is annular, and the lower opposite section of the hanger is annular. The contact contour formed between the air cooling channel and the bottom plate is formed into a ring shape, so that the inner diameter of the ring-shaped contour is easily smaller than the inner diameter of the lower opposite area of the hanger, but the outer diameter of the ring-shaped contour is larger than the outer diameter of the lower opposite area of the hanger.

In a specific embodiment, a heat-conducting fin plate is arranged in an inner cavity of the air cooling channel. The heat conduction fin plates can be arranged in parallel, and the direction of a gap formed between every two adjacent heat conduction fin plates is consistent with the flow direction of the air flow.

In a specific embodiment, the air cooling channel is made of a heat insulating material, and a heat conducting plate is embedded on one surface of the air cooling channel, which faces the bottom plate, and is in contact with the bottom plate. Furthermore, a heat conduction fin plate is arranged on the heat conduction plate, one end of the heat conduction fin plate extends into the bottom plate, and the other end of the heat conduction fin plate extends into the air cooling channel.

In a specific implementation mode, water circulation pipelines are distributed in the inner cavity or on the outer wall of the air cooling channel, and two ends of each water circulation pipeline are connected with a water circulation assembly outside the oven.

The water circulation pipeline can be correspondingly arranged on the section of the air cooling channel arranged in the cavity and the section extending to the outer part of the oven, the water circulation pipeline can also be correspondingly arranged on the whole section of the air cooling channel arranged in the cavity, can also be correspondingly arranged on a certain section of the air cooling channel arranged in the downstream of the cavity, and even can be correspondingly arranged on a certain section of the air cooling channel extending to the outside of the oven at the downstream end. With the help of the water circulation pipeline, the hot air in the air cooling channel is cooled, on one hand, the recycling of heat energy can be realized, on the other hand, the discharged air can be cooled to a certain degree, and the temperature around the oven (in a kitchen) is reduced.

The utility model has the advantages that: the food baked by the oven can be better ensured to have good color and luster, crisp outer skin, delicious taste and healthier eating.

By means of the sealing function of the control sealing cover on the port of the combustion chamber, the temperature in the furnace chamber is controlled when the temperature in the furnace chamber reaches a high value, and the problem of scorching caused by overhigh temperature is prevented. Under this kind of control means, the chimney still can normally discharge, and the volume of scattering into the furnace chamber can show the reduction because of the flue gas that fuel such as burning wood or charcoal or coal generated behind the shutoff burning chamber port, so this kind of mode of control furnace intracavity temperature can not influence the emission of furnace intracavity steam and flue gas, has avoided because of steam, flue gas can not obtain the adverse effect that in time discharges and cause.

The structure that the cooling is implemented with the help of the degree bottom plate that sets up can prevent that substances such as grease, coating material piece that drop on the bottom plate from burning and generating black cigarette, avoids from this to the adverse effect that causes outward appearance, taste, edible health nature etc. of baked food. Namely, the baking device is beneficial to ensuring the bright and fresh appearance and color of baked food, no baking smell, improving the taste, ensuring the health of the baked food and reducing the pollution degree of air caused by baking behaviors. Because the medium that is used for the cooling is the air, need not set up the holding box on the one hand, and make and set up simple structure, cost of manufacture low, on the other hand can not be similar aqueous medium cooling scheme, has the easy incrustation scale that forms in the passageway, causes the passageway to block up, makes the maintenance cost high, easily causes adverse effect's problem to the result of use, uses air medium can not the polluted environment yet.

Embodiments of the present patent provide for faster access to operating temperatures at the beginning of heating the oven cavity, relative to existing water (including other liquid media) cold cooling schemes. Because when water and other liquid media are adopted to cool the bottom plate, the liquid media accumulated at the lower part of the bottom plate can absorb the temperature of the heating furnace chamber along with the bottom plate, and the efficiency of starting the oven can be reduced to a certain extent compared with the air heat exchange media.

Drawings

Fig. 1 is a schematic cross-sectional structure of the first embodiment of the present patent.

Fig. 2 is a schematic cross-sectional structure diagram of the second embodiment of the present patent.

Fig. 3 is a schematic top view of the third embodiment of the present invention.

Fig. 4 is a schematic top view of the fourth embodiment of the present invention.

Fig. 5 is a schematic cross-sectional structure diagram of the fifth embodiment of the present patent.

Fig. 6 is a schematic view of an embodiment of the lower cover according to the present disclosure.

Fig. 7 is a comparison diagram showing a state change of the closure structure shown in fig. 6.

In the figure: 10 ovens, 101 door frames, 20 combustion chambers, 201 bases, 30 bottom plates, 301 oil leakage holes, 40 flues and 50 hanger lower opposite areas; the air cooling device comprises a sealing cover 1, a right cover plate 11, a left push arm 11a, a left cover plate 12, a right push arm 12a, a hinge shaft 13, an air cooling channel 2, a heat conduction fin plate 21, a heat conduction plate 22, a partition plate 23, a ventilator 3, a constant temperature knob 4, a temperature sensor 5 and a water circulation pipeline 6.

Detailed Description

The drawings in the specification show the structure, ratio, size, etc. only for the purpose of matching with the content disclosed in the specification, so as to be known and read by those skilled in the art, and not for the purpose of limiting the present invention, so the present invention does not have the essential meaning in the art, and any structure modification, ratio relationship change or size adjustment should still fall within the scope covered by the technical content disclosed in the present invention without affecting the function and achievable purpose of the present invention. Meanwhile, the terms "upper", "lower", "front", "rear", "middle", and the like used in the present specification are for the sake of clarity only, and are not intended to limit the scope of the present invention, and changes or adjustments of the relative relationship thereof are also considered to be the scope of the present invention without substantial changes in the technical content.

Fig. 1 to 3 show a temperature control structure of an oven, which comprises a plurality of sealing caps 1 disposed at the upper port of a combustion chamber 20 and a mechanical transmission assembly for controlling the relative motion of the plurality of sealing caps 1.

The mechanical transmission assembly can control the multiple sealing covers to move relatively to seal the upper port of the combustion chamber and control the multiple sealing covers to move relatively to remove from the upper port of the combustion chamber, so that the upper port of the combustion chamber is opened.

The mechanical transmission assembly can be in a manual control mode or an electric control mode.

As a specific embodiment, two pieces of covers 1 may be respectively and pivotally installed on the upper end surface of the combustion chamber 20, and each cover 1 can be pivoted in a plane to selectively cover the upper port of the combustion chamber 20 or open the upper port thereof. And the other end of each sealing cover, which is opposite to the pivot connecting end of each sealing cover, is respectively matched with a group of connecting rod assemblies, and the driving end of each connecting rod assembly extends to the outside of the oven and is connected with the driving unit. The driving unit can drive the two groups of connecting rod assemblies to act in a coordinated manner, and controls the two sealing covers to rotate around the pivot shafts in opposite directions at the same time, so that the control operation of sealing the upper port of the combustion chamber or opening the port is realized.

As shown in fig. 6 and 7, the cover 1 includes left and right pivotally coupled pieces (intersecting in an X-shape), one of which includes a right cover plate 11 and a left push arm 11a, and the other includes a left cover plate 12 and a right push arm 12a, and the two pieces are coupled by a hinge 13 at the junction between the plate body and the arm body, so that the two pieces of the cover can be rotated relatively to be switched between the two states shown in fig. 7, thereby closing or opening the ports of the combustion chamber 20. The hinge shaft 13 is configured on the table base 201 outside the combustion chamber 20, the left push arm 11a and the right push arm 12a are respectively matched with a transmission rod vertically extending downwards to the bottom plate 30, the two transmission rods are matched with the connecting rod transmission unit, the other end of the connecting rod transmission unit is matched with the power unit, the driving force applied by the power unit acts on the transmission rods through the connecting rod transmission unit to apply torsion to the two push arms 11a and 12a, so that one of the two sealing covers rotates along the clockwise direction, the other one rotates along the counterclockwise direction, and the cover plates of the two sealing covers 1 are switched to be in contact with each other to be closed or be separated from each other to be opened. The arrangement structure enables the transmission mechanism of the sealing cover to be hidden at the lower part of the bottom plate, and substances such as grease and the like are prevented from falling on the transmission mechanism. The power unit can be manually operated, and can also be driven by a motor or a cylinder.

The cooling structure of the bottom plate 30 is as follows:

as shown in fig. 1 to 5, the oven cavity bottom plate 30 of the oven 10 is formed with a cavity in which an air cooling passage 2 is formed around the periphery of the combustion chamber 20, and both ends of the air cooling passage 2 extend to the outside of the oven 10 and a ventilator 3 is coupled to one end thereof, and the ventilator 3 is operable to send an air flow into the air cooling passage 2. The opposite surfaces of the air cooling channel 2 and the bottom plate 30 can transfer heat through contact, so that the heat of the bottom plate 30 is transferred to the air flow flowing into the air cooling channel 2 and is carried out of the oven.

The flue 40 and the two ends of the air-cooled channel 2 extending out of the oven 10 are located at the rear part of the oven 10.

A temperature sensor 5 for detecting the temperature of the bottom plate is further arranged in the cavity below the bottom plate 30, the temperature sensor 5 is connected with a control box of the oven 10, and the purpose that the ventilator 3 is controlled to start and operate when the temperature of the bottom plate 30 is detected to reach a preset temperature, and air flow is sent into the air cooling channel 2 continuously in time is achieved. The temperature sensor feeds back the detected temperature value of the bottom plate to a control circuit in the control box in real time, and when the temperature of the bottom plate reaches or exceeds a preset value, the control circuit can make a feedback instruction, so that a power supply circuit of the ventilator is conducted, and the ventilator is electrified to operate.

Therefore, the starting of the ventilator can be completed by manual operation (at this time, a control circuit of the control box can contain a timing reminding or alarm reminding circuit module, or the time point of starting the ventilator is estimated purely by an operator according to experience), or can be automatically started by the aid of a control circuit connected with a temperature sensor.

It should be noted that the case where the ventilator sends the air flow into the air-cooled duct includes an implementation case where the ventilator sends the air flow into the air-cooled duct mainly, and also includes an implementation case where the ventilator draws the air in the air-cooled duct so that the external air flows into the air-cooled duct passively. If the humidity of the air around the oven is high, an assembly structure for drying the air in advance can be arranged at the upstream end of the ventilator.

The cross section of the air-cooled channel 2 in the cavity below the bottom plate 30 may be square ring, circular ring or special ring, so that the contact area between the corresponding surfaces of the air-cooled channel and the bottom plate is as large as possible, the wall thickness of the air-cooled channel may be uniform or different, and the wall thickness of the air-cooled channel facing one side of the bottom plate may be relatively thin, so as to transfer heat into the air-cooled channel as much as possible and take the heat out by the air flow, thereby reducing the heat dissipation capacity into the cavity as much as possible. In some embodiments, a slot structure or a heat-dissipating fin structure may be disposed on the wall of the cavity to facilitate dissipation of heat dissipated into the cavity.

When the oven starts to bake food, the oven does not reach a high temperature, and needs to be heated continuously, so that not only can grease in the meat-quality food material not be baked, but also the temperature of the bottom plate is very low, and even if substances such as grease or coating materials fall on the upper end surface of the oven, the grease or the coating materials cannot be burnt. The preset temperature for controlling the start-up ventilator is suitably less than the burning point of the grease and paint, and not too low. Along with the continuous heating of oven, the temperature of bottom plate can rise gradually, when reaching preset temperature value (can be interval value), just makes the ventilation blower start, and constantly sends into cold air in the forced air cooling passageway. The air after heat exchange with the bottom plate is sent out of the oven from the other end of the air cooling channel. The air cooling channel is contacted with the lower end surface of the bottom plate to absorb heat from the bottom plate to cool the bottom plate. The upper end face of the bottom plate is formed with a certain inclination, one side close to the door frame 101 is relatively lower and is provided with an oil leakage hole 301, and the design is convenient for enabling grease falling on the bottom plate to flow towards the lower side and flow out of the oil leakage hole to fall on the ground or fall in an oil receiving groove arranged at the lower part of the oven.

The number of the temperature sensors 5 can be one or more, when the number of the temperature sensors is more than one, the temperature sensors are distributed at different positions of the bottom plate, and particularly, the temperature sensors are arranged near the bottom plate which is contacted with the tail end of the part, arranged in the cavity, of the air cooling channel, because the temperature reduction effect on the bottom plate is relatively poor near the bottom plate.

The ventilator is preferably a pipeline fan, air flow with certain internal pressure is sent to the air cooling channel by the pipeline fan, heat conducted from the bottom plate is rapidly taken out of the oven, and the purpose of better cooling the bottom plate is achieved. And the pipeline fan also has the advantages of small volume, simple and convenient installation and low noise.

The temperature control device further comprises a temperature control knob 4, wherein the temperature control knob 4 can set a plurality of temperature ranges, and when the temperature sensor 5 detects that the temperature of the bottom plate 30 reaches a certain temperature range set currently, the ventilator 3 can be controlled to start.

In a word, temperature sensor and ventilation blower all are connected to the control box (or called electric cabinet) of oven in this patent, and when the control box received the bottom plate temperature of temperature sensor feedback and reached the default, the control box just can control the ventilation blower and start, and constantly send into the forced air cooling passageway with microthermal air, and the air current of sending into constantly makes the bottom plate obtain the cooling with the bottom plate heat transfer through the in-process of forced air cooling passageway. As long as the temperature value fed back to the control box by the temperature sensor reaches or is higher than the preset value, the control box can control the ventilator to continuously operate. Under the scheme that a plurality of temperature values can be preset to the constant temperature knob, when the temperature value that temperature sensor fed back to the control box reached current predetermined temperature value, the control box just can respond to and make the ventilation blower electrified and operation.

If the ventilator can be set to operate at different rotating speeds, the air supply amount in unit time can be adjusted by adjusting the rotating speed of the ventilator according to needs, the control box can process the signals after receiving the temperature signals fed back by the temperature sensor, and the ventilator is controlled to operate at different rotating speed states according to the interval where the fed-back real-time temperature values are located. For example, when the fed-back temperature value just reaches the range of 20 degrees (or 30 degrees) above the preset value, the control box can control the ventilator to operate at the lowest rotating speed, when the fed-back temperature value reaches the range of 30 degrees above the preset value +20 degrees, the control box can control the ventilator to operate at the medium rotating speed, and so on. When the fed-back real-time temperature value falls back from the range of the higher level to the range of the lower level, the rotating speed of the ventilator is changed to the corresponding rotating speed.

In the charcoal-fired oven shown in fig. 3, a combustion chamber 20 is provided at the center of a bottom plate 30 of the oven cavity, and the combustion chamber 20 is partially disposed below the bottom plate 30 and partially disposed above the bottom plate 30. As shown in the figure, the partial air-cooled channel 2 arranged in the cavity below the bottom plate 30 is correspondingly surrounded on the periphery of the part of the combustion chamber 20 arranged below the bottom plate 30, in the figure, the partial air-cooled channel 2 forms a square ring, the feeding port of low-temperature air and the discharging port of high-temperature air are correspondingly arranged on the same side (on the rear wall of the oven 10), a partition plate 23 is arranged to separate two ports, and the cross section of the partial air-cooled channel 2 is in a rectangular ring shape.

Referring to fig. 3, a hanger for hanging food is provided in the cavity of oven 10, and after the food is hung on the hanger, a lower portion 50 of the hanger is projected on bottom plate 30. The special feature is that the air-cooled channel 2 placed in the cavity below the bottom plate 30 corresponds to the right below the hanger, and the outer edge of the contact profile formed between the part of the air-cooled channel 2 and the bottom plate 30 can cover the whole lower opposite region 50 of the hanger.

The range of the so-called under-hanger counter 50 is defined by the maximum projection area projected on the bottom plate 30 after the hanger is full of food, i.e. the projection area projected on the bottom plate after the hanger of the oven is full of the maximum volume of food that can be carried by the oven cavity. The hanger is generally annular, and the projection section projected on the bottom plate after the hanger is full of food is annular (see fig. 3), and the lower opposite section of the hanger is annular. The contact contour formed between the air cooling channel and the bottom plate is formed into a ring shape (both a square ring and a circular ring), so that the inner diameter of the ring-shaped contour is easily smaller than the inner diameter of the lower opposite area of the hanger, but the outer diameter of the ring-shaped contour is larger than the outer diameter of the lower opposite area of the hanger.

Regarding the area of the bottom plate that needs to be cooled, the range where substances such as grease and the like mainly fall after food is suspended in the oven cavity is mainly considered, generally, only the area (edge line) where the air cooling channel passes is ensured to be outside the range, the side line of the range is basically covered in the range, and the area where the grease flows to the oil leakage hole needs to be covered (a concave part can be arranged on the main air duct so that part of air flow passes through the concave part, and the high part can be included in the main air duct).

As shown in fig. 1 and 2, a heat conducting fin 21 is disposed in an inner cavity of the air cooling channel 2, so that a heat exchange area of air can be significantly increased. The heat-conducting fin plates 21 are arranged in parallel, and the direction of the gap formed between two adjacent heat-conducting fin plates 21 is consistent with the flow direction of the air flow, namely, the air flow can flow between the two heat-conducting fin plates. In the embodiment shown in fig. 2, the air-cooled duct 2 is made of a heat insulating material, and the heat conductive plate 22 is fitted to the surface of the air-cooled duct 2 facing the bottom plate 30 so as to contact the bottom plate 30, thereby achieving heat exchange. In order to increase the heat exchange area, the heat conducting plate 22 is provided with a heat conducting fin 21, such that one end of the heat conducting fin 21 extends into the bottom plate 30, and the other end extends into the air cooling channel 2. The embodiment illustrated in fig. 2 can reduce the amount of heat dissipated into the cavity.

As shown in fig. 3 to 5, a water circulation pipeline 6 is distributed in the inner cavity or on the outer wall of the air-cooled channel 2, and both ends of the water circulation pipeline 6 are connected with a water circulation assembly outside the oven 10. The water circulation pipeline can directly or indirectly exchange heat with air in the air cooling channel 2, the cooling effect of the bottom plate can be directly improved, or the purpose of reducing the temperature of air around the oven is realized, the adverse effect caused by the high temperature of the initial air sent into the air cooling pipeline and the cooling effect can be indirectly improved.

The water circulation pipeline can be correspondingly arranged on the section of the air cooling channel arranged in the cavity and the section extending to the outer part of the oven for the purpose of heat energy recycling; the water circulation pipeline can be only correspondingly arranged on the whole section of the air cooling channel arranged in the cavity, and is mainly used for the purpose of heat energy recycling; the water circulation pipeline can also be correspondingly arranged on a certain section of the air cooling channel arranged at the downstream of the part inside the cavity, and even can be correspondingly arranged only on a certain section of the air cooling channel extending to the outside of the oven at the downstream end (see figure 3), and is mainly used for reducing the temperature of the air exhausted to the outside of the oven.

In a word, with the help of the hydrologic cycle pipeline that sets up, cool down to the hot-air in the forced air cooling passageway, can realize the recycle to heat energy on the one hand, on the other hand also can cool down exhaust air, reduces the temperature of oven surrounding air, reaches the purpose that improves the operational environment, promotes bottom plate cooling effect.

The arrangement of the water circulation line in the air-cooled channel 2 should minimize the adverse effect on the air flow mobility, and it is obvious that the method of fig. 5 is better than that of fig. 4. In fig. 5, "×" indicates that the water flow is flowing forward in the direction of the vertical straight surface (in line with the air flow direction), "·" indicates that the water flow is flowing backward in the direction of the vertical straight surface. The air cooling channel section on the right side flows to the air cooling channel section on the left side through the air cooling channel section on the front side of the oven, so that the water circulation pipeline part arranged in the air cooling channel section on the front side of the oven can be bent and circulated up and down (the water circulation pipeline parts arranged in the air cooling channels on the left side and the right side are bent and circulated back and forth).

The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. The present invention can be modified in many ways without departing from the spirit and scope of the present invention, and those skilled in the art can modify or change the embodiments described above without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which may be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.

Claims (10)

1. The utility model provides a accuse temperature structure of oven, the furnace chamber bottom plate center department of oven is equipped with burning chamber, its characterized in that: a plurality of sealing covers are arranged at the upper port of the combustion cavity;

the oven is also provided with a mechanical transmission assembly which can control the relative motion of the plurality of sealing covers;

the mechanical transmission assembly can control the multiple sealing covers to move relatively to seal the upper port of the combustion chamber and control the multiple sealing covers to move relatively to remove from the upper port of the combustion chamber, so that the upper port of the combustion chamber is opened.

2. The temperature control structure of oven of claim 1, characterized in that: the two sealing covers are two pieces, and one ends of the two sealing covers are pivotally arranged on the upper end surface of the combustion cavity; the two sealing covers are matched with a mechanical transmission assembly to drive the two sealing covers to act in a coordinated manner, so that each sealing cover can rotate in a plane;

the mechanical transmission assembly comprises a driving unit and a connecting rod assembly, and the driving end of the connecting rod assembly extends out of the oven and is matched with the driving unit; the driving unit can drive the connecting rod assembly to act to control the two sealing covers to rotate around the pivot in opposite directions simultaneously, so that the two sealing covers can be switched between two states of sealing the upper port of the combustion chamber and opening the upper port of the combustion chamber.

3. The temperature control structure of oven according to claim 1 or 2, characterized in that: a cavity is formed below the bottom plate of the furnace chamber, and an air cooling channel surrounding the periphery of the combustion chamber is arranged in the cavity; the both ends of forced air cooling passageway extend to the oven outside and one end is matchd and is had the ventilation blower, this ventilation blower start operation can to send into the air current in the forced air cooling passageway.

4. The temperature control structure of oven of claim 3, characterized in that: the temperature sensor for detecting the temperature of the bottom plate is further arranged in the cavity below the bottom plate and connected with the control box of the oven, and the temperature sensor is used for controlling the ventilator to be started when the temperature of the bottom plate reaches a preset temperature and continuously sending air flow into the air cooling channel.

5. The temperature control structure of oven of claim 4, characterized in that: the temperature control device further comprises a temperature setting knob, the temperature setting knob can set a plurality of temperature levels, and when the temperature sensor detects that the temperature of the bottom plate reaches the currently set temperature level, the ventilator can be controlled to start.

6. The temperature control structure of oven according to claim 1 or 2, characterized in that: a hanging bracket for hanging food is arranged in the oven cavity of the oven, and after the food is hung on the hanging bracket, a hanging bracket lower opposite area is projected on the bottom plate;

the air cooling channel arranged in the cavity below the bottom plate corresponds to the position right below the hanging bracket, and the outer edge of a contact contour formed between the partial air cooling channel and the bottom plate can cover the lower opposite area of the whole hanging bracket.

7. The temperature control structure of oven of claim 3, characterized in that: and a heat-conducting fin plate is arranged in the inner cavity of the air cooling channel.

8. The temperature control structure of oven of claim 3, characterized in that: the air cooling channel is made of a heat insulating material, and a heat conducting plate is embedded on one surface, facing the bottom plate, of the air cooling channel and is in contact with the bottom plate.

9. The temperature control structure of oven of claim 8, characterized in that: and the heat conducting plate is provided with a heat conducting fin plate which extends into the air cooling channel.

10. The temperature control structure of oven of claim 3, characterized in that: and water circulation pipelines are distributed in the inner cavity or on the outer wall of the air cooling channel, and two ends of each water circulation pipeline are connected with a water circulation assembly outside the oven.

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