CN216724227U - Baking oven - Google Patents
Baking oven Download PDFInfo
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- CN216724227U CN216724227U CN202122653860.3U CN202122653860U CN216724227U CN 216724227 U CN216724227 U CN 216724227U CN 202122653860 U CN202122653860 U CN 202122653860U CN 216724227 U CN216724227 U CN 216724227U
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- 238000010411 cooking Methods 0.000 claims abstract description 73
- 239000000463 material Substances 0.000 abstract description 39
- 238000010438 heat treatment Methods 0.000 abstract description 6
- 238000009792 diffusion process Methods 0.000 abstract 1
- 238000005452 bending Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
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Abstract
The utility model relates to an oven. The existing oven has poor hot air diffusion uniformity. The cooking device comprises a shell with a cooking cavity arranged inside, a hot air cavity is arranged above the cooking cavity, a hot air assembly is arranged in the hot air cavity and comprises a fan and a heating element, hot air generated by the hot air assembly is input into the cooking cavity to cook food materials, an air guide area is arranged in the middle of the top wall of the cooking cavity, circumferentially-arranged air guide holes are formed in the air guide area, bent air channels are formed in the air guide holes, hot air in the hot air cavity passes through the bent air channels downwards and then is converted into tangential flow along the air guide area, and therefore the hot air forms circumferential-flowing circulation after contacting with the inner side wall of the cooking cavity. Through set up the wind-guiding hole of taking the wind channel of buckling in the wind-guiding region for the hot-blast of downward flow turns to and forms the circulation around eating material flow in the culinary art intracavity after the wind channel of buckling of flowing through, ensures to eat each regional thermally equivalent of material surface, and then guarantees to eat the material and is evenly cooked, promotes to use and experiences.
Description
Technical Field
The utility model relates to the field of food processing, in particular to an oven.
Background
The existing oven comprises a shell with a cooking cavity arranged therein, a hot air cavity is arranged above the cooking cavity, a hot air assembly is arranged in the hot air cavity, the hot air assembly comprises a fan and a heating element, hot air generated by the hot air assembly is input into the cooking cavity to cook food materials, the hot air cavity is communicated with the cooking cavity through an air guide hole, an inner channel of the air guide hole is linear, hot air can be conveyed along the axis of the air guide hole, when the cooking cavity is large in size or the food materials are large in size, hot air can only cover the cooking cavity or the part of the food materials, the food materials are cooked and are different, and the use experience is influenced.
SUMMERY OF THE UTILITY MODEL
In order to overcome the defects of the prior art, the utility model provides the oven, hot air is guided to form circulation by arranging the air guide holes with the bent air channels in the air guide area, the hot air flows around the food materials to ensure that the food materials are cooked uniformly, and the use experience is improved.
The utility model is realized by the following modes: the oven comprises a shell with a cooking cavity arranged therein, wherein a hot air cavity is arranged above the cooking cavity, a hot air assembly is arranged in the hot air cavity and comprises a fan and a heating element, hot air generated by the hot air assembly is input into the cooking cavity to cook food materials, an air guide area is arranged in the middle of the top wall of the cooking cavity, circumferentially separated air guide holes are formed in the air guide area, bent air channels are formed in the air guide holes, and hot air in the hot air cavity flows tangentially along the air guide area after passing through the bent air channels downwards so that the hot air forms a circumferentially flowing circulation after contacting with the inner side wall of the cooking cavity. Through set up the wind-guiding hole of taking the wind channel of buckling in the wind-guiding region for the hot-blast of downward flow turns to and forms the circulation around eating material flow in the culinary art intracavity after the wind channel of buckling of flowing through, ensures to eat each regional thermally equivalent of material surface, and then guarantees to eat the material and is evenly cooked, promotes to use and experiences.
Preferably, the side edge of the air guide hole is bent downwards to form a guide edge, so that the bent air duct is formed in the air guide hole. The air guide hole forms a guide edge by bending the side edge, so that the air guide hole is provided with a bent air channel for guiding hot air to turn, the processing is convenient, and the accuracy of hot air guiding is ensured.
Preferably, the axis of the upper port of the bent air duct is vertically arranged, and the axis of the lower port is inclined towards the tangential direction of the periphery of the air guide area, so that hot air conveyed through the bent air duct forms a spiral downward circulation in the cooking cavity. The upper port of the bent air duct is used for receiving hot air flowing from top to bottom in the hot air cavity, and the lower port of the bent air duct is used for guiding the hot air to flow along the tangential direction of the periphery of the air guide area, so that the hot air flowing out of the lower ports of the air guide holes can be matched to form circulation flowing around food materials. The circular flow flows from top to bottom in a spiral shape, so that all areas on the surface of the food material can be effectively heated.
Preferably, the air guiding area is located below the fan, and the two areas are arranged concentrically with each other. The air guide holes are all arranged below the fan, so that all the air guide holes can receive balanced hot air, each circulation section is ensured to have balanced hot air, and the cooking uniformity of food materials is improved.
Preferably, the air guide area is matched with the vertical projection of the hot air cavity, and hot air in the hot air cavity can flow to the cooking cavity through air guide holes formed in the hot air area.
Preferably, the air guide holes are provided in a scattering manner in the air guide region. The air guide holes are arranged along the radial direction of the air guide area, so that the air guide holes can convey radially continuous hot air to the cooking cavity, and further the hot air can form circulation with uniform flow in each area in the cooking cavity.
Preferably, the air guiding area is waist-drum-shaped and comprises a square middle part and a semicircular end part, the air guiding hole in the middle part is rectangular, and the air guiding hole in the end part is fan-shaped. The fan-shaped air guide holes and the rectangular air guide holes are respectively arranged at the end part and the middle part of the air guide area, so that the resistance when hot air passes through is effectively reduced, and the hot air quantity is improved.
Preferably, the side part of the cooking cavity is provided with a built-in fan, and the air on the side part of the cooking cavity is driven by the built-in fan to form a circulating current flowing around the cooking cavity. Built-in fan is used for ordering about the culinary art intracavity air flow, and then promotes hot-blast and eat material heat transfer efficiency within a definite time, promotes culinary art efficiency.
Preferably, the axis of the built-in fan is arranged along the circulation flow path, so that air in the cooking cavity can flow along the circulation flow path under the driving of the built-in fan, and the heat transfer efficiency is improved by increasing the flow speed of the air flow.
Preferably, the number of the built-in fans is two, the built-in fans are respectively arranged on two sides of the cooking cavity, the flow velocity of the air flow is increased by increasing the number of the built-in fans, and the built-in fans are respectively arranged on two sides of the cooking cavity, so that the balance of the flow velocity of the air flow in each section of the circular flow is ensured.
The utility model has the beneficial effects that: through set up the wind-guiding hole of taking the wind channel of buckling in the wind-guiding region for the hot-blast of downward flow turns to and forms the circulation around eating material flow in the culinary art intracavity after the wind channel of buckling of flowing through, ensures to eat each regional thermally equivalent of material surface, and then guarantees to eat the material and is evenly cooked, promotes to use and experiences.
Drawings
FIG. 1 is a schematic cross-sectional view of an oven according to an embodiment;
fig. 2 is a schematic structural view of the wind guide area according to the first embodiment;
fig. 3 is a schematic partial structure view of the wind guide area according to the second embodiment;
FIG. 4 is a schematic structural diagram of an oven according to a third embodiment;
in the figure: 1. the cooking device comprises a shell, 11, a fan, 12, a heating element, 13, a cooking cavity, 14, a built-in fan, 2, an air guide area, 21, an air guide hole, 211 and a guide edge.
Detailed Description
The essential features of the utility model will be further explained below with reference to the drawings and the detailed description of the specification.
The first embodiment is as follows:
the present embodiment provides an oven.
An oven as shown in fig. 1 and 2 is composed of a casing 1 with a cooking cavity 13 arranged therein, a hot air cavity is arranged above the cooking cavity 13, a hot air assembly is arranged in the hot air cavity, the hot air assembly comprises a fan 11 and a heating element 12, hot air generated by the hot air assembly is input into the cooking cavity 13 to cook food, an air guide area 2 is arranged in the middle of the top wall of the cooking cavity 13, circumferentially-arranged air guide holes 21 are arranged in the air guide area 2, bent air channels are arranged in the air guide holes 21, and hot air in the hot air cavity flows tangentially along the air guide area 2 after passing through the bent air channels downwards, so that the hot air forms a circumferentially-flowing circulation after contacting with the inner side wall of the cooking cavity 13.
In this embodiment, the front wall of the housing 1 is provided with an opening communicating with the cooking cavity 13, and the opening is provided with a door panel assembly, and the bottom edge of the door panel assembly is rotatably connected to the bottom edge of the opening through a rotating shaft, so that the door panel assembly can be switched between a closing station for completely blocking the opening and an opening station for exposing the opening.
In this embodiment, a hot air cavity is arranged at the top of the cooking cavity 13, and a hot air assembly is arranged in the hot air cavity. Set up hot-blast subassembly at culinary art chamber 13 top, effectively prevent edible material and fluid and the contact of hot-blast subassembly of culinary art chamber 13 bottom, play the guard action to hot-blast subassembly.
In this embodiment, the hot air assembly includes a fan 11 and a heat generating component 12, the heat generating component 12 is annular and is disposed adjacent to the fan 11, when in use, the heat generating component 12 is powered on to generate heat, the fan 11 extracts air in the cooking cavity 13 and forms an air flow towards the heat generating component 12, and the air flow forms hot air for cooking food materials by absorbing heat when flowing through the heat generating component 12.
When in use, firstly, the door panel component is opened, and food materials are put into the cooking cavity 13; thereafter, the door panel assembly is closed such that the cooking chamber 13 is isolated from the external space; finally, the hot air component is started, and hot air generated by the hot air component is input into the cooking cavity 13 and is used for baking and heating food materials.
In this embodiment, the air guiding region 2 with the air guiding holes 21 is disposed between the top wall of the cooking cavity 13 and the bottom wall of the hot air cavity, and the cavity in the air guiding holes 21 is of a cylindrical structure with an axis being vertically arranged, when the cooking cavity is used, air in the hot air cavity vertically flows into the cooking cavity 13 after passing through the air guiding holes 21 from top to bottom, and due to the difference in relative positions between the air guiding holes 21 and the fan 11, the amount of hot air flowing through the air guiding holes 21 is different, so that the temperature difference exists in each region in the cooking cavity 13 due to the difference in the amount of hot air received, and the differentiated heat is received in each region on the surface of the food material due to the difference in the positions, thereby causing the food material to be cooked differently, and affecting the use experience. Therefore, the bending air channel is arranged in the air guide hole 21, hot air flows into the cooking cavity 13 in the tangential direction after being turned to the direction through the bending air channel, circulation flowing around food materials is formed after the hot air is abutted against the side wall of the cooking cavity 13, the temperature of each area in the cooking cavity 13 can be guaranteed to be consistent, the cooking uniformity of the food materials is improved, the flow rate of the hot air can be improved, the heat transfer efficiency is improved, and the use experience is improved.
Example two:
in contrast to the first embodiment, the present embodiment provides a specific air fryer structure.
As shown in fig. 3, the side edge of the air guiding hole 21 is bent downward to form a guiding edge 211, so as to form the bent air duct in the air guiding hole 21. The air guide holes 21 are bent along the same circumferential side edge of the air guide area 2 to form guide edges 211, corresponding bent air channels are formed in the air guide holes 21 respectively, and hot air flowing through the air guide holes 21 is guided in a turning manner and then converged in the cooking cavity 13 to form a circulating current rotating along the same circumferential direction.
In this embodiment, because eat the material and can place at culinary art chamber 13 middle part, and eat and can form the annular space that encircles the material setting of eating between 13 side walls in culinary art chamber, can carry out the disturbance to the air in the culinary art chamber 13 when hot-blast edge annular space carries out circumference and mixes, can ensure each regional thermally equivalent in the culinary art chamber 13, guarantee to eat the material and evenly cook, can also effectively promote the hot-blast velocity of flow, promote heat transfer efficiency through the contact chance that increases and eat the material, promote cooking efficiency, shorten and eat the material and cook and spend long time.
In this embodiment, the axis of the upper port of the bent air duct is vertically arranged, and the axis of the lower port is inclined towards the tangential direction of the periphery of the air guiding area 2, so that the hot air delivered through the bent air duct forms a spiral downward circulation in the cooking cavity 13. The upper end opening of the bent air channel is exposed at the bottom of the hot air cavity, and effectively receives hot air in the hot air cavity and conveys the hot air downwards; the lower port of the bent air duct is exposed at the top of the cooking cavity 13 to guide and convey hot air, so that circulation of hot wind energy in the cooking cavity 13 is ensured.
In the present embodiment, in order to ensure that the hot air flows in the same circumferential direction in the cooking cavity 13, the air guiding holes 21 have guiding edges 211 at different positions according to different positions, so that the lower ports of the bent air ducts have different orientations. Specifically, in order to enable the hot air in the cooking cavity 13 to flow clockwise, the lower port of the air guiding hole 21 located at the rear part of the air guiding area 2 deflects to the right to form hot air flowing to the right and tangent to the rear part of the air guiding area 2, the lower port of the air guiding hole 21 located at the right side of the air guiding area 2 deflects forward to form hot air flowing forward and tangent to the right part of the air guiding area 2, the lower port of the air guiding hole 21 located at the front part of the air guiding area 2 deflects to the left to form hot air flowing to the left and tangent to the front part of the air guiding area 2, the lower port of the air guiding hole 21 located at the left side of the air guiding area 2 deflects to the back to form hot air flowing backward and tangent to the left part of the air guiding area 2, and the tangentially flowing hot air turns after the side wall of the cooking cavity 13 abuts against the side wall and forms a circular flow flowing in the clockwise direction in the cooking cavity 13 so as to wrap and heat the food materials.
In this embodiment, the lower ports of the bent air ducts are all obliquely arranged, hot air exhausted from the lower ports can form a circulation around the food material towards a preset direction, and can gradually diffuse downwards when flowing in the circumferential direction, so that the circulation can completely wrap the food material, and the food material is guaranteed to be uniformly cooked.
In this embodiment, wind-guiding region 2 matches with the vertical projection in hot-blast chamber, wind-guiding region 2 is located fan 11 below, hot-blast region, hot-blast chamber and fan 11 each other are the concentric setting, both ensure to have balanced hot-blastly in each circumference region in the hot-blast chamber, and then ensure to have balanced hot-blastly in each circumference region in culinary art chamber 13, guarantee from this that the edible material can be made thoroughly evenly.
In this embodiment, the wind guiding region 2 is in a waist drum shape, and includes a square middle portion and a semicircular end portion, and the wind guiding holes 21 are arranged in the wind guiding region 2 in a scattering manner, so that the wind guiding holes 21 located in the middle portion and the end portion of the wind guiding region 2 are respectively in a rectangular shape and a fan shape. The air guide holes 21 formed in different shapes are arranged to increase the proportion of the sum of the cross-sectional areas of the air guide holes 21 in the area of the air guide area 2, so that foreign matters and oil in the cooking cavity 13 can be effectively prevented from entering the hot air cavity, the wind resistance when hot air passes through the air guide area 2 can be reduced, and the heat transfer is accelerated by increasing the flow speed.
Other structures and effects of the oven described in this embodiment are all consistent with those of the embodiment, and are not described again.
Example three:
compared with the second embodiment, the present embodiment provides another specific oven structure.
As shown in fig. 4, the side of the cooking cavity 13 is provided with a built-in fan 14, and the air at the side of the cooking cavity 13 is driven by the built-in fan to form a circular flow around the cooking cavity 13. The built-in fan 14 can drive heat accumulated on the side of the cooking cavity 13 to flow along a preset circulation path, so that the heat is effectively prevented from being dissipated outwards through the wall surface of the cooking cavity 13, and the heat utilization efficiency is improved.
In this embodiment, the axis of the internal fan 14 is disposed along the circulation flow path to increase the airflow velocity. The axis of the built-in fan 14 is arranged along the circulation flow path, so that the original circulation flow rate is improved, and the heat transfer efficiency is further improved.
In this embodiment, the number of the built-in fans 14 is two, and the built-in fans are respectively disposed on two sides of the cooking cavity 13, so that the speed of the hot air in each circumferential section of the circular flow is increased by increasing the number of the built-in fans 14, and the flowing hot air can be scattered and mixed, thereby ensuring uniform heat distribution.
Other structures and effects of the oven described in this embodiment are the same as those of the second embodiment, and are not described again.
Claims (10)
1. The oven is characterized in that a wind guide area is arranged in the middle of the top wall of the cooking cavity, circumferentially-arranged wind guide holes are formed in the wind guide area, bent wind channels are formed in the wind guide holes, and hot wind in the hot wind cavity flows tangentially along the wind guide area after passing through the bent wind channels downwards, so that the hot wind forms a circumferential flowing circulation after contacting with the inner side wall of the cooking cavity.
2. The oven of claim 1, wherein the side edge of the air guide hole is bent downward to form a guiding edge, so as to form the bent air channel in the air guide hole.
3. The oven of claim 2, wherein the axis of the upper port of the bent air duct is vertically arranged, and the axis of the lower port is inclined toward the tangential direction of the periphery of the air guiding area, so that the hot air delivered through the bent air duct forms a spiral downward circulation in the cooking cavity.
4. An oven as claimed in claim 1 wherein said air guiding region is located below said fan and both are concentric.
5. An oven as claimed in claim 4 wherein said air deflection region matches the vertical projection of the hot air cavity.
6. The oven of claim 5, wherein said air-guiding holes are disposed in a scattering manner in said air-guiding area.
7. The toaster as claimed in claim 6, wherein said air guiding region is waist-drum shaped and comprises a central portion having a square shape and end portions having a semi-circular shape, wherein the air guiding holes at the central portion are rectangular and the air guiding holes at the end portions are fan-shaped.
8. The oven of any one of claims 1 to 7 wherein the cooking chamber is provided with an internal fan, air in the cooking chamber being forced by the internal fan to form a circular flow around the cooking chamber.
9. An oven as claimed in claim 8 wherein said internal fan axis is disposed along the circular flow path to promote airflow velocity.
10. An oven as claimed in claim 8 wherein said internal blowers are two and are spaced apart on either side of the cooking chamber.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202122653860.3U CN216724227U (en) | 2021-11-01 | 2021-11-01 | Baking oven |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202122653860.3U CN216724227U (en) | 2021-11-01 | 2021-11-01 | Baking oven |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN216724227U true CN216724227U (en) | 2022-06-14 |
Family
ID=81925218
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202122653860.3U Active CN216724227U (en) | 2021-11-01 | 2021-11-01 | Baking oven |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN216724227U (en) |
-
2021
- 2021-11-01 CN CN202122653860.3U patent/CN216724227U/en active Active
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