CN214316817U - Commercial kitchen electric oven - Google Patents

Abstract

The utility model discloses an electric oven for commercial kitchen, belonging to the field of electric ovens, the utility model discloses an electric oven for commercial kitchen, which comprises an oven body, a baking tray bracket and a diversion shell sleeve, wherein a diversion cavity is formed between the diversion shell sleeve and the inner side wall of the oven body, the rear side wall of the oven body is provided with an air outlet, and the air outlet runs through the diversion shell sleeve; guide rods are arranged at the upper end and the lower end of the oven body in the width direction, and the baking tray support is connected to the guide rods in a sliding mode so that the baking tray support can slide to any position on the guide rods. The water conservancy diversion shell cover helps the air to circulate fast, controls the water vapor content, and the baking tray support slidable sets up the mounted position that can adjust the baking tray, can realize crisscross baking tray of placing, increases the circulation of air space, helps steam to discharge fast for food taste is better.

Description

Commercial kitchen electric oven

Technical Field

The utility model relates to an electric oven field especially relates to a commercial kitchen power consumption oven.

Background

The electric oven is a kitchen appliance for baking food by using the radiant heat emitted by an electric heating element. The electric oven can be used for processing certain wheaten foods, such as bread and pizza, and can also be used for making snacks such as egg tarts and cookies. In daily life, people often use electric ovens to heat food, and also to make some cakes, tarts, or pizzas. As electric ovens become more widely used, more and more manufacturers have improved the appearance, heating tubes, construction, etc. of the electric ovens.

The general inner space of commercial kitchen electric oven is great, can once only toast a large amount of food, but can produce more steam when toasting food in a large number, stacks the diffusion that the overware also hindered steam easily when not being fully loaded to influence the taste of food.

SUMMERY OF THE UTILITY MODEL

In order to overcome the defects of the prior art, the utility model aims to solve the technical problem of providing a commercial kitchen electric oven, increase steam diffusion space, improve air mobility to make the diffusion that steam can be very fast, guarantee food taste preferred.

To achieve the purpose, the utility model adopts the following technical proposal:

the utility model provides a commercial kitchen electric oven, including oven body, overware support and water conservancy diversion shell cover, form the water conservancy diversion cavity pocket between water conservancy diversion shell cover and the oven body inside wall, the oven body rear side wall is provided with the gas vent, the gas vent runs through the water conservancy diversion shell cover; guide rods are arranged at the upper end and the lower end of the oven body in the width direction, and the baking tray support is connected to the guide rods in a sliding mode so that the baking tray support can slide to any position on the guide rods.

The utility model has the preferable technical proposal that a plurality of connecting rods are arranged in the middle of the baking tray bracket, the connecting rods are arranged along the depth direction in the oven body, supporting blocks are arranged on the connecting rods, and the supporting blocks extend out of two sides of the baking tray bracket; the oven comprises an oven body and is characterized in that two side walls of the oven body are provided with limiting blocks, and a baking tray is placed on the supporting blocks and the limiting blocks during use.

The utility model discloses preferred technical scheme lies in, the supporting shoe with the stopper is in the coplanar, the supporting shoe with the stopper is followed the inside direction of depth of oven body sets up in turn.

The utility model discloses preferred technical scheme lies in, the overware support is provided with two bracing pieces along vertical direction, the bracing piece both ends are provided with the ring cover, ring cover sliding connection in on the guide arm, a plurality of both ends of connecting rod are fixed in both sides respectively on the bracing piece.

The utility model discloses preferred technical scheme lies in, water conservancy diversion shell casing both sides wall is provided with a plurality of water conservancy diversion hole.

The utility model discloses preferred technical scheme lies in, oven body is inside to be provided with a plurality of rows of heating pipes along the width direction, the heating pipe is located between the connecting rod.

The utility model has the advantages that:

the utility model provides a commercial kitchen electric oven, including oven body, overware support and water conservancy diversion shell cover, form the water conservancy diversion cavity pocket between water conservancy diversion shell cover and the oven body inside wall, the oven body rear side wall is provided with the gas vent, the gas vent runs through the water conservancy diversion shell cover; guide rods are arranged at the upper end and the lower end of the oven body in the width direction, and the baking tray support is connected to the guide rods in a sliding mode so that the baking tray support can slide to any position on the guide rods. The water conservancy diversion shell cover helps the air to circulate fast, controls the water vapor content, and the baking tray support slidable sets up the mounted position that can adjust the baking tray, can realize crisscross baking tray of placing, increases the circulation of air space, helps steam to discharge fast for food taste is better.

Drawings

Fig. 1 is a schematic view of an overall structure of a commercial kitchen electric oven according to an embodiment of the present invention;

fig. 2 is an enlarged schematic view of a portion a of fig. 1 according to an embodiment of the present invention;

FIG. 3 is a schematic view of a flow directing cavity provided in an embodiment of the present invention;

in the figure:

1. an oven body; 2. a diversion shell sleeve; 3. a baking tray support; 11. a guide bar; 12. heating a tube; 13. a flow guide cavity; 21. an exhaust port; 22. a flow guide hole; 23. a limiting block; 31. a support bar; 32. a connecting rod; 33. a support block; 311. a loop is provided.

Detailed Description

The technical solution of the present invention is further explained by the following embodiments with reference to the accompanying drawings.

As shown in fig. 1-3, the present embodiment provides an electric oven for a commercial kitchen, including an oven body 1, a baking tray support 3, and a diversion casing 2, wherein a diversion cavity 13 is formed between the diversion casing 2 and an inner side wall of the oven body 1, an air outlet 21 is disposed on a rear side wall of the oven body 1, and the air outlet 21 penetrates through the diversion casing 2; guide rods 11 are arranged at the upper end and the lower end of the inside of the oven body 1 along the width direction, and the baking tray support 3 is connected to the guide rods 11 in a sliding mode, so that the baking tray support 3 can slide to any position on the guide rods 11. The diversion shell sleeve 2 has two functions, the first function is to play a role in heat insulation, and a diversion cavity 13 is formed between the diversion shell sleeve 2 and the inner side wall of the oven body 1, so that the heat insulation effect can be realized, the temperature of the side wall of the oven body 1 can be reduced, and the oven body 1 can be effectively protected; the second is the water conservancy diversion effect, and the setting of water conservancy diversion shell cover 2 both ends opening, and has the space between opening and the oven door, and exhaust port 21 position can form the negative pressure to the air can flow in from water conservancy diversion shell cover 2 both ends opening part, flows to exhaust port 21 along water conservancy diversion cavity 13, makes steam can discharge fast. The depth of the inside of the oven body 1 is equal to the length of the baking trays, the width of the oven body 1 is equal to the width of two baking trays, when the oven body is fully loaded, two rows of baking trays are placed in parallel, as shown in fig. 1, 8 baking trays can be placed totally, and at the moment, the baking tray support 3 is located in the middle position. When not fully loaded, can adopt the mode of left and right sides crisscross placing, perhaps adjust the position of overware support 3 for the overware is placed after rotating 90, thereby can increase the circulation of air space, makes steam distribute more easily.

Preferably, a plurality of connecting rods 32 are arranged in the middle of the baking tray support 3, the connecting rods 32 are arranged along the depth direction in the oven body 1, supporting blocks 33 are arranged on the connecting rods 32, and the supporting blocks 33 extend out of two sides of the baking tray support 3; two side walls of the oven body 1 are provided with limiting blocks 23, and a baking tray is placed on the supporting blocks 33 and the limiting blocks 23 during use. The supporting blocks 33 extend out of the two sides of the baking tray bracket 3, so that the baking trays can be conveniently placed on the two sides.

Preferably, the supporting blocks 33 and the limiting blocks 23 are located on the same plane, and the supporting blocks 33 and the limiting blocks 23 are alternately arranged along the depth direction inside the oven body 1. Therefore, the baking tray is in a horizontal state after being placed and is alternately arranged, and when the baking tray bracket 3 moves to the edge position, the supporting block 33 can not be blocked by the limiting block 23.

Preferably, the two support rods 31 are arranged on the grill pan support 3 along the vertical direction, ring sleeves 311 are arranged at two ends of each support rod 31, the ring sleeves 311 are slidably connected to the guide rods 11, and two ends of the plurality of connecting rods 32 are respectively fixed on the support rods 31 at two sides. So that the whole structure of the baking tray bracket 3 is stable.

Preferably, a plurality of diversion holes 22 are formed in two side walls of the diversion shell sleeve 2, so that water vapor can enter the diversion shell sleeve 2 more easily and be discharged.

Preferably, a plurality of rows of heating pipes 12 are arranged inside the oven body 1 along the width direction, and the heating pipes 12 are located between the connecting rods 32. Can improve the baking efficiency, and ensure that the baking trays in multiple rows can be quickly baked.

While the invention has been described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the spirit and scope of the invention. The present invention is not to be limited by the specific embodiments disclosed herein, and other embodiments that fall within the scope of the claims of the present application are intended to be within the scope of the present invention.

Claims (6)

1. A commercial kitchen electric oven, its characterized in that:

the baking oven comprises an oven body (1), a baking tray support (3) and a flow guide shell sleeve (2), wherein a flow guide cavity (13) is formed between the flow guide shell sleeve (2) and the inner side wall of the oven body (1), an air outlet (21) is formed in the rear side wall of the oven body (1), and the air outlet (21) penetrates through the flow guide shell sleeve (2);

guide rods (11) are arranged at the upper end and the lower end of the inner portion of the oven body (1) in the width direction, and the baking tray support (3) is connected to the guide rods (11) in a sliding mode so that the baking tray support (3) can slide to any position on the guide rods (11).

2. The commercial kitchen electric oven of claim 1, characterized in that:

a plurality of connecting rods (32) are arranged in the middle of the baking tray support (3), the connecting rods (32) are arranged along the depth direction in the oven body (1), supporting blocks (33) are arranged on the connecting rods (32), and the supporting blocks (33) extend out of two sides of the baking tray support (3); two side walls of the oven body (1) are provided with limit blocks (23), and a baking tray is placed on the support blocks (33) and the limit blocks (23) during use.

3. The commercial kitchen electric oven of claim 2, wherein:

the supporting blocks (33) and the limiting blocks (23) are located on the same plane, and the supporting blocks (33) and the limiting blocks (23) are alternately arranged along the depth direction in the oven body (1).

4. The commercial kitchen electric oven of claim 2, wherein:

two supporting rods (31) are arranged on the baking tray support (3) in the vertical direction, ring sleeves (311) are arranged at two ends of each supporting rod (31), the ring sleeves (311) are connected to the guide rods (11) in a sliding mode, and two ends of the connecting rods (32) are fixed to the supporting rods (31) on two sides respectively.

5. A commercial kitchen electric oven according to any of claims 1-4, characterized in that:

and a plurality of diversion holes (22) are formed in the two side walls of the diversion shell sleeve (2).

6. The commercial kitchen electric oven of claim 2, wherein:

a plurality of rows of heating pipes (12) are arranged inside the oven body (1) along the width direction, and the heating pipes (12) are located between the connecting rods (32).

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