KR101575566B1

KR101575566B1 - Oven

Info

Publication number: KR101575566B1
Application number: KR1020150117276A
Authority: KR
Inventors: 이재천
Original assignee: 화신주방산업(주)
Priority date: 2015-08-20
Filing date: 2015-08-20
Publication date: 2015-12-09

Abstract

The present invention relates to an oven having a day saturated steam supply structure with improved atomization force. In order to heat the inside of a cooking chamber, hot air and steam are able to be supplied at the same time, and therefore, cooking with day saturated steam reduces fuel consumption and prevents food from being dried in order to improve its taste and texture. Especially, in order to supply steam, the improvement of atomization force enables the stable generation of the saturated steam. Moreover, since washing water is able to be supplied to an upper part of the cooking chamber, convenient management such as quick washing after use is possible. Moreover, hot air from the cooking chamber is cooled and discharged, and therefore, safety around the oven is promoted for cooking.

Description

Oven (OVEN) having a saturated steam-supplying structure with improved fire-

The present invention relates to an oven, and more particularly, to an oven which is capable of cooking using steam, wherein a supply of steam using hot air enables rapid temperature rise inside the cooking chamber, To an oven having a dry-saturated steam supply structure with improved fire-proofing capability to enable stable supply of dry saturated steam due to the increase of the temperature of the dry steam and the improvement of the cleaning and drainage performance in the cooking chamber.

BACKGROUND ART Generally, a cooker (oven) uses a hot air cooker that heats a cooking object to be cooked by heating hot objects with steam.

The steam cooker of the oven as described above cooks the cooking object with heated steam generated by heating water with a heating mechanism such as a burner.

In the conventional cooker as described above, water heated by the burner is vaporized and supplied to the inside of the cooking chamber, and the object to be cooked inside the cooking chamber is cooked by the steam supplied to the cooking chamber.

However, in the conventional steam cooker as described above, wet steam generated at a temperature at which water heated by the burner is simply heated is supplied to the cooking chamber to be cooked, and the fogged steam supplied from the burner is heated The total cooking time is prolonged and fuel consumption is increased.

Also, in the hot air cooker of the above-described cooking machine, air is indirectly heated by a heating mechanism such as a burner, and the object to be cooked is cooked by heated hot air.

In the conventional cooker as described above, hot air heated by the burner is supplied into the cooking chamber, so that the cooking object inside the cooking chamber is cooked.

However, in the conventional hot air cooker as described above, only the hot air is supplied to the object to be cooked, so that the object to be cooked is dried and the taste and texture of the food are deteriorated.

In addition, there has been a problem in that the management of the cooker is insufficient because the hot air discharged in the course of performing the cooking brings about a risk of burning, and the proper washing means is not provided.

Korean Patent Application Registration No. 1173390.

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems, and it is an object of the present invention to provide a steam cooking apparatus capable of simultaneously supplying hot air and steam while heating the inside of a cooking chamber, thereby preventing reduction of fuel consumption and drying of food by cooking due to dry- The present invention provides an oven having improved dryness-saturated steam supply structure for improving the taste and texture of the steam, and more particularly, to provide stable steam-saturated steam due to improvement of the non-thermal power in supplying steam. It is an object of the invention.

The object of the present invention is to provide an oven having a dry saturated steam supply structure with improved thermal power for facilitating the management of the oven by allowing the wash water to be supplied to the upper portion of the cooking chamber, .

It is an object of the present invention to provide an oven having an improved smoke-free steam-supplying structure for cooling the hot air discharged from a cooking chamber to secure safety around the oven during cooking.

In order to achieve the above-mentioned object, a front door is openable and closable by a double door, one side wall is separated from the floor and a steam supply port is formed, an air inlet is formed at the center, An inner hollow cooking chamber having a drain hole formed therein, a main body having a front open tray entrance groove formed in a lower portion of the cooking chamber,

The steam generated at the lower portion of the cooking chamber and the generated steam are simultaneously discharged to the striking and steam supply ports on the side walls of the cooking chamber to enable the supply of steam to the inside of the cooking chamber, A vapor supply part for increasing the atomizing power by granulation;

An exhaust heat circulation pipe formed at the side wall of the cooking chamber to supply hot air into the cooking compartment and connected to the combustor and circulated in an annular shape connected to the burner; A hot air supply unit formed with a fan;

A washing unit formed at an upper portion of the cooking chamber and capable of supplying wash water into the cooking chamber;

A drain portion connected to the drain hole and capable of discharging waste heat and washing water in the cooking chamber; And

And a tray formed at an upper portion of the moving table and capable of placing food, and a tray made of a water tray formed at a lower portion of the tray.

As described above, since the oven having the dry saturated steam supplying structure of the present invention achieves the hot air supplying means and the steam supplying means at the same time, the food can be cooked by supplying the dry saturated steam to the inside of the cooking chamber, It is possible to prevent the food from being dried, thereby improving the taste and texture of the food, and in particular, a part of the supplied steam is improved in the non-thermal power due to the wall impact, thereby producing stable dry saturated steam.

Further, since the rotary washing nozzle capable of spraying the washing water is formed on the upper part of the cooking chamber, it is possible to perform the rapid washing inside the cooking chamber, and also the rapid cooling of the hot air supplying means can be performed using the washing water to be sprayed, Can be obtained.

In addition, when the hot air and the washing water are discharged during the cooking process or the washing process, the cooling water can be cooled by spraying the cooling water in the drain pipe, thereby preventing safety accidents from occurring due to hot air.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an overall view of an oven having a dry saturated steam supply structure with improved fire suppression power according to the present invention. FIG.
2 is a front sectional view of an oven having a dry saturated steam supply structure with improved fire suppression power according to the present invention.
3 is a side cross-sectional view of an oven having a dry saturated vapor supply structure with improved atomization power according to the present invention.
Fig. 4 is a perspective view of the oven having a dry saturated steam supplying structure with improved atomization power according to the present invention. Fig.
Fig. 5 is a view of a door of an oven having a dry saturated steam supplying structure with improved firepower according to the present invention. Fig.
6 shows another embodiment of the vapor supply portion of an oven having a dry saturated steam supply structure with improved fire suppression power according to the present invention.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may appropriately define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It should be understood that various equivalents and modifications may be present.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is an overall view of an oven having a dry saturated steam supplying structure with improved fire suppressing power of the present invention, FIG. 2 is a front sectional view of an oven having a dry saturated steam supplying structure with improved fire suppressing power according to the present invention, FIG. 4 is a perspective view of the oven having a dry saturated vapor supply structure with improved fire suppression according to the present invention. FIG.

As shown in FIGS. 1 to 4, the oven 1 having the dry saturated steam supplying structure of the present invention has an oven body 100, a steam supply part 200, a hot air supply part 300, (400), a drainage unit (500), and a tray (600).

The main body 100 is formed as an enclosure and a cooking cavity 110 is formed in the upper part of the cooking cavity 110 so that the front face can be opened and closed by the double door 120. The cooking chamber 110 has a side wall 111 Is formed at a right angle on the front surface thereof, and a steam supply port 112 penetrating through the bottom surface of the bottom plate is formed.

The side wall 111 is formed with a plurality of air intake openings 113 at the center thereof, and a hot air discharge opening 114 having a plurality of through holes is formed on the lower and front sides thereof.

In addition, a tray entrance groove 140 is formed at the bottom of the main body 100 so that the tray 600 can be opened and removed.

Meanwhile, the double door 120 for controlling the opening and closing of the cooking chamber 110 is formed of an outer door 121 and an inner door 122 as shown in FIG.

At this time, the outer door 121 is configured such that the lower end thereof is connected to the main body 100 by a hinge 150 and the upper portion thereof is connected by a normal hinge (not shown) So that the inside of the cooking chamber 110 can be seen through.

The locking hinge 150 includes a locking piece 151 installed at a lower portion of the main body 100. The locking piece 151 has two upper and lower portions.

A guide shaft 152 vertically extending upward is formed at one side of the fixing piece 151 so that the outer door 121 can be opened and rotated.

Two or more fixing balls 153 and 153 'are formed on the fixing piece 151. The fixing balls 153 and 153' are accommodated between the fixing pieces 151 to be overlapped with each other, And is constructed so as to have a free rotational force while being prevented from departing from the fixing piece 151. As shown in Fig.

At least two or more fixing balls 153 and 153 'may be formed at regular intervals in the circumferential direction about the guide shaft 152. In the embodiment of the present invention, Two positions are formed at an interval of 90 DEG from the position of the state and the position of the open state.

A locking groove 123 is formed on the bottom surface of the outer door 121 to be inserted into the guide shaft 152 so that any one of the fixing balls 153 and 153 ' When one of the fixed balls 153 and 153 'is engaged with the engaging groove 123 by the predetermined upper and lower fluid forces during rotation, The door 121 can be fixed.

That is, as described above, the external door 121 can secure its fixing force in the closed state and the open state through the fixing balls 153 and 153 ', and in particular, through the fixing in the open state So that it becomes very easy to operate inside the cooking chamber 110, such as the reception of food.

The inner door 122 is formed on the inner side of the outer door 121 and is connected to a hinge (not shown in the figure) on one side of the outer door 121 so that it can be opened and closed.

At this time, the inner door 122 is normally fixed to the outer door 121 by being vertically overlapped with the outer door 121. To this end, a vertical slot 126 is formed in the upper part of one side of the outer door 121 The inner door 122 is pivoted so that when the outer door 121 is overlapped with the outer door 121, the engaging piece 125 is lowered to automatically engage with the outer door 121, So that the inner door 122 and the inner door 121 can be maintained in a fixed state.

As described above, when the door 120 is constructed as described above, the double door 120 prevents the hot air from being discharged to the outside through the door while the indoor door 122 It is separated from the outer door 121 to be cleaned and cleaned.

The steam supply unit 200 is formed to be spaced apart from the bottom of the cooking chamber 110 in the main body 100 and is configured to generate steam and supply the generated steam to the inside of the cooking chamber 110.

At this time, in the steam supply unit 200, a heating mechanism 210 having a burner or the like applied to a lower portion of the outer side of the cooking chamber 110 is formed.

Water is supplied to the upper portion of the heating mechanism 210 while a boiler 220 for heating and supplying the water supplied through the heating mechanism 210 is formed.

A steam heater 230 is formed on the upper portion of the boiler 220 to heat the steam generated in the boiler 220 once more to produce heated steam.

The steam discharging pipe 240 is connected to the steam discharging pipe 230 at one end of the steam discharging pipe 240 so that the steam is discharged from the steam discharging pipe 230 to the cooking chamber 110 And the other end of the hot air supply unit 300 is horizontally shaped to be separated from the side wall 111 of the cooking chamber 110 and the steam supply port 112 and discharged at the same time Lt; / RTI >

That is, in the steam supplying unit 200, the steam generated in the boiler 220 is heated again through the heating mechanism 210 while the steam is staying in the steam heater 230, so that hot steam is produced, The steam which is discharged to the side wall 111 of the cooking chamber 110 and the steam supply port 112 through the steam discharge pipe 240 is destroyed and becomes finer and the improvement of the atomization state is brought about And the vaporized steam is supplied to the inside of the cooking chamber 110 through the blowing fan 330.

1 to 4, the steam heater 230 is connected to the boiler 220 to receive steam from the boiler 220, and the boiler 220 is connected to the boiler 220, The steam discharge pipe 240 is connected to the end of the heating pipe 231 and is connected to the hot pipe 231 which is heated from the heating pipe 231. In this case, Steam will be supplied.

The steam heater 230 is connected to the boiler 220 as shown in FIG. 6 to receive steam from the boiler 220. The steam heater 230 has a hollow cylindrical cylinder formed on the upper portion of the boiler 220 The steam discharge pipe 240 is connected to one side of the flue 232 to receive hot steam heated from the flue gas 232.

The hot air supply unit 300 is formed in a space shape from the main body 100 to the side wall 111 of the cooking chamber 110 and generates hot air to be discharged and circulated into the cooking chamber 110.

At this time, in the hot air supply unit 300, a combustor 310, which is a burner or the like capable of applying a flame, is formed, and a flame can be applied.

The exhaust heat circulation pipe 320 is formed from the combustor 310 to circulate the heat generated by the flame. The exhaust heat circulation pipe 320 is configured to be wound in an annular shape, The end portion is configured to be drawn out to the outside of the main body 100.

The blowing fan 330 is disposed at the center of the exhaust heat circulation pipe 320 and is configured to discharge the heat of the exhaust heat circulation pipe 320.

That is, the air blowing fan 330 supplies the air inside the cooking chamber 110 to the air inlet 113 of the side wall 111 while supplying the air into the cooking chamber 110 through the hot air outlet 114 of the side wall 111, So that hot air can be always supplied to the inside of the cooking chamber 110. At this time, the discharged hot air can be uniformly discharged in three dimensions from the side and the front surface.

The washing unit 400 is formed inside the cooking chamber 110 and is capable of washing the inside of the cooking chamber 110 after using the cooking chamber 110. First of all, the outside of the cooking chamber 110 is filled with washing water such as shampoo, rinse, The cleaning water supply pipe 410 is formed so that the cleaning water supply pipe 410 can be supplied.

The rotation injection nozzle 420 is formed in the upper portion of the cooking chamber 110 to receive the washing water from the washing water supply pipe 410 and perform the spraying while rotating the rotary injection nozzle 420. In this case, It may be a spray nozzle applied to a conventional dishwasher or the like, and may be driven by driving of a motor (not shown in the figure).

A through hole 431 communicating with the hot air supply unit 300 is formed in the upper part of the side wall 111 of the cooking chamber 110 while a washing water is sprayed to the lower part of the cooking chamber 110 of the through hole 431, The washing water guide plate 430 is formed so as to be smoothly introduced into the through hole 431.

The circulation pipe cooling pipe 440 connected to the through hole 431 and guiding the washing water to the exhaust heat circulation pipe 320 is disposed on the side of the hot air supply part 300 of the side wall 111, It is possible to spray the exhaust heat circulation pipe 320 and cool the exhaust heat circulation pipe 320 using the washing water.

The drainage unit 500 is configured to discharge the washing water through the drain hole 115 formed in the bottom surface of the cooking chamber 110 when the inside of the cooking chamber 110 is cleaned.

At this time, the drainage unit 500 is formed with a discharge pipe 510 connected to the drainage hole 115 to be drawn out to the outside, and the discharge pipe 510 is provided with a cooling unit 520 in the form of an enclosure. A cooling water supply pipe 521 for receiving cooling water from the outside is connected to the cooling unit 520 and a cooling water is supplied to the cooling unit 520 from the cooling water supply pipe 521 through a spray nozzle (522) are formed.

That is, in the drainage part 500, the discharge of the washing water and the hot air, and the hot drainage water and the air are cooled by spraying the cooling water in the cooling part 520, thereby preventing a safety accident due to hot heat .

The tray 600 is configured to be removably attached to the main body 100 and the foodstuff to be cooked.

At this time, the tray 600 firstly comprises a moving table 610 which is inserted into and removed from the tray entry groove 140 of the main body 100. The moving table 610 has wheels (not shown) So that the cloud can be moved.

The upper part of the moving table 610 is provided with a shelf 620 capable of placing foods and advancing to the inside of the cooking chamber 110. The shelf 620 has a shelf shape of a plurality of layers, .

The bottom of the holder 620 is formed with a dehydrating water tray 630 capable of collecting juices, moisture, etc. of meat produced during cooking.

That is, the tray 600 enters the tray entrance groove 140 through the movable table 610 while the food is placed on the tray 620, and the upper tray 620 enters the inside of the cooking chamber 110 .

Hereinafter, the operation of the oven having the above-structured dry steam supplying structure of the present invention will be described in detail with reference to the accompanying drawings.

1 to 3, in order to use the oven 1 of the present invention, it is possible to rapidly cook the oven by feeding food into the cooking chamber 110 in a state where the inside of the cooking chamber 110 is heated to a predetermined temperature The internal temperature of the cooking chamber 110 can be heated through the hot air supply unit 300 and the steam supply unit 200. [

That is, in the steam supplying unit 200, the heating device 210 is used to operate the boiler 220 and heat the water charged in the boiler 220 to generate steam.

Thereafter, the generated steam is supplied to the steam heater 230, and in the steam heater 230, the steam is once heated by heating the heating mechanism 210 to obtain hot steam.

Thereafter, the hot air is supplied to the inside of the cooking chamber 110 through the steam discharge pipe 240.

In addition, the hot air supply unit 300 can supply hot air to make the steam into the dry saturated steam together with the generation and supply of the steam as described above. That is, the hot air supply unit 300, Thereby giving a flame and giving heat to the exhaust heat circulation pipe 320 through the flame.

Thereafter, the supplied heat is circulated through the exhaust heat circulation pipe 320 wound in an annular shape, and the heat is discharged to the outside during the circulation process.

Thus, the heat generated by the operation of the blowing fan 330 is discharged into the cooking chamber through the hot air discharge opening 114 formed in the side wall 111 of the cooking chamber 110.

On the other hand, in the process of discharging hot air as described above, the hot air is mixed with the steam to vaporize the steam (dry saturated steam).

In this case, the food is put into the holder 620 of the tray 600, and the tray 610 is inserted into the tray entrance groove 140. [ And the holder 620 enters the inside of the cooking chamber 110. [

The steam to be supplied is supplied to the side wall 111 through the steam discharge pipe 240 while the steam is discharged through the steam discharge pipe 240. In this case, The air is supplied to the inside of the cooking chamber 110 through the steam supply port 112 formed at the lower part of the cooking chamber 110 and partly collided with the side wall 111 to be refined, And is discharged to the lower portion of the cooking chamber 110 through the hot air discharge port 114 of the side wall 111.

That is, the steam and the hot air are discharged to the lower portion of the cooking chamber 110, and the food can be smoothly cooked in the process of moving to the upper part by the convection phenomenon. In this process, The food is quickly cooked in a moist state by the steam.

After completion of the cooking as described above and the use of the oven 1 is completed, the inside of the cooking chamber 110 is cleaned and managed, thereby prolonging the life of the oven and maintaining the sanitary condition. The cleaning unit 400 can be used.

That is, in the cleaning unit 400, the cleaning water is supplied through the cleaning water supply pipe 410, and uniform spraying can be performed according to the rotation operation of the rotary spray nozzle 420, The effect can be improved.

Part of the washing water is injected into the circulation tube cooling pipe 440 of the hot air supply unit 300 through the through hole 431 through the washing water guide plate 430, The washing water is discharged to the exhaust heat circulation pipe 320 of the hot air supply unit 300 and the exhaust heat circulation pipe 320 can be rapidly cooled.

The wastewater generated after the spraying and washing as described above is discharged to the outside along the drainage unit 500 communicated with the drainage hole 115 formed at the bottom of the cooking chamber 110. In this case, And the steam is discharged.

In this case, a safety accident such as an image of the operator due to the discharged hot wastewater and steam may occur. At this time, in the present invention, since the cooling unit 520 formed in the discharge pipe 510 performs cooling, do.

That is, in the cooling unit 520, the cooling water is supplied from the outside, and the supplied cooling water is sprayed into the fine particles through the spray nozzle 522. In addition, hot air and wastewater can be cooled, Thereby enabling safe discharge of steam and wastewater.

As described above, the oven having the dry steam supplying structure with improved smoke-free power according to the present invention enables the food to be cooked using the dry saturated steam by applying the steam and hot air at the same time, It is very convenient to manage, and it is possible to provide safety from waste heat and wastewater discharged during washing.

100: main body 110: cooking chamber
111: side wall 112: steam supply port
113: air inlet 114: hot air outlet
115: Drain 120: Double door
121: outer door 122: inner door
123: engaging groove 125: engaging piece
140: tray entrance groove 150: latching hinge
151: Fixing piece 152: Guide shaft
153, 153 ': Fixed ball
200: steam supply unit 210: heating mechanism
220: Boiler 230: Steam heating
231: Heating pipe 232: Year
240: Steam discharge pipe
300: Hot air supply part 310: Combustor
320: exhaust heat circulation pipe 330: blowing fan
400: washing section 410: washing water supply pipe
420: rotation injection nozzle 430: washing water guide plate
431: through hole 440: circulation pipe cooling pipe
500: drainage part 510: discharge pipe
520: Cooling section 521: Cooling water supply pipe
522: Spray nozzle
600: Tray 610:
620: Cradle 630: Cradle

Claims

The front surface is openable and closable by the double door 120 and the side wall 111 is separated from the floor to form a steam supply port 112. An air intake port 113 is formed at the center and a hot air discharge hole 114 is formed in the bottom and front, A main body 100 having an inner hollow cooking chamber 110 formed with a drain hole 115 on a bottom surface thereof and a front opening tray entrance opening 140 formed at a lower portion of the cooking chamber 110;
The steam generated at the lower portion of the cooking chamber 110 and the generated steam are simultaneously discharged to the side wall 111 of the cooking chamber 110 through the striking and steam supply port 112, A steam supplying unit 200 for supplying steam to the sidewalls 111 and increasing the atomization force by making fine particles of steam partially sprayed on the sidewalls 111;
A heat exhaust circulation pipe 320 connected to the combustor 310 and circulated in an annular shape, and an exhaust heat circulation pipe (not shown) connected to the burner 310. The exhaust heat circulation pipe 320 is connected to the burner 310, A hot air supply unit 300 formed at a center of the cooking chamber 110 and having a blowing fan 330 for sucking air in the cooking chamber 110 and discharging the air into the cooking chamber 110;
A washing unit 400 formed at an upper portion of the cooking chamber 110 and capable of supplying wash water into the cooking chamber 110;
A drainage unit 500 connected to the drain hole 115 and capable of discharging waste heat and washing water in the cooking chamber; And
A receptacle 630 formed at a lower portion of the receptacle 620 and a receptacle 620 formed at an upper portion of the receptacle 610 for attaching food to the receptacle 620, And a tray (600) made up of:
The washing unit 400 includes a washing water supply pipe 410 for supplying wash water, a rotary spray nozzle 420 formed at the upper part of the cooking chamber 110 for supplying washing water from the washing water supply pipe 410 and performing spraying, A washing water guide plate 430 for inducing and supplying washing water to the hot air supplying unit 300 through a through hole 431 formed in the upper part of the side wall 111 and a through hole 431 at the hot air supplying unit 300 side of the side wall 111, And a circulation pipe cooling pipe (440) connected to the circulation pipe and inducing and discharging the wash water to the exhaust heat circulation pipe (320).

The method according to claim 1,
The double door (120)
The door 100 is connected to the main body 100 by a hinge 150 and is opened and closed at the center of the door 100 and formed at one side thereof with a vertical slot 126 to form an outer door And an inner door 122 which is hingedly connected to the inner side of the outer door 121 and is rotatably hinged and fixed to and opened through the engaging piece 125,
The latching hinge (150)
A guide shaft 152 vertically installed at one side of the fixing piece 151 and a guide shaft 152 vertically installed at one side of the fixing piece 151. The guide shaft 152 is fixed in a circular arc And at least two fixed balls 153 and 153 'which are inserted into the fixing piece 151 at an interval and protruded upward,
The lower end of the outer door 121 is axially connected to the guide shaft 152. The upper end of the outer door 121 is hinged to the main body 100 and the lower end of the outer door 121 is engaged with one of the fixed balls 153 and 153 ' And a groove (123) is formed in the outer surface of the oven.

The method according to claim 1,
The steam supply unit 200 supplies steam,
A heating mechanism 210 formed below the cooking chamber 110;
A boiler 220 for heating and vaporizing the water supplied by the heating mechanism 210;
A steam heater 230 for heating the steam generated in the boiler 220; And
And a steam discharge pipe 240 which is supplied from the steam heater 230 to the cooking chamber 110 and is capable of being simultaneously discharged to the side wall 111 of the cooking chamber 110 and the steam supply port 112 Wherein the oven has an improved dry strength saturated vapor supply structure.

The method of claim 3,
The steam heater 230,
A heating pipe 231 connected to the boiler 220 and supplied with steam and arranged in a staggered fashion on the upper part of the boiler 220,
And the steam discharge pipe (240) is connected to an end of the heating pipe (231).

The method of claim 3,
The steam heater 230,
And a cylinder 232 connected to the boiler 220 and supplied with steam and formed on the upper part of the boiler 220,
And the steam discharge pipe (240) is connected to the flue (232).

The method according to claim 1,
The drainage section (500)
A discharge pipe 510 connected to the lower drain hole 115 of the cooking chamber 110 and drawn out to the outside; And
And a cooling unit (520) formed at an intermediate portion of the discharge pipe (510) to perform cooling.

The method of claim 6, further comprising:
The cooling unit 520 includes a cooling water supply pipe 521 for supplying cooling water from the outside and a spray nozzle 522 for receiving cooling water from the cooling water supply pipe 521 and spraying the cooling water into the cooling unit 520 in the form of fine particles Wherein the oven has an improved dry strength saturated vapor supply structure.