WO2020118993A1 - Multi-deck electric oven having different temperature regions capable of performing uniformly controlled region-based heating - Google Patents
Multi-deck electric oven having different temperature regions capable of performing uniformly controlled region-based heating Download PDFInfo
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- WO2020118993A1 WO2020118993A1 PCT/CN2019/082829 CN2019082829W WO2020118993A1 WO 2020118993 A1 WO2020118993 A1 WO 2020118993A1 CN 2019082829 W CN2019082829 W CN 2019082829W WO 2020118993 A1 WO2020118993 A1 WO 2020118993A1
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
Definitions
- the utility model belongs to the field of food processing machinery, and in particular relates to a multi-temperature electric heating oven with uniform temperature control and multi-temperature division.
- the set temperature will not help, the bread or cake initiated after entering the cold air will be cooled and shrunk, but in order for the baked food to be uniformly heated, the color must be turned over, and the food must be turned over, so the action must be performed when the food is turned over Be quick and be careful of hot air scalds. Due to the limited skill level of the operator, the quality of the baked food varies, and the quality and safety are difficult to guarantee. In addition, since the oven door is opened during the baking process, the heat loss is large, a lot of electric energy is wasted, and the cost is also increased.
- the purpose of the utility model is to overcome the shortcomings of the prior art, to provide a simple operation, baking a food set once, can repeat one-key operation multiple times, to ensure that the quality and appearance of the baked food are consistent, and avoid baking During the process, turn the plate to switch the food operation process, improve the quality of the baked food and the safety of the operation process, simplify the operation procedures, reduce the operation skills and labor intensity of the operator, save energy and protect the environment, and reduce the cost oven.
- the utility model adopts the following technical solutions: including a multi-layer oven body, a first-layer oven, a controller, an electric heater, a temperature sensor, a first-layer oven front door, and a power input.
- the upper end of the main body of the multi-layer oven is provided with a first-layer oven.
- the first-layer oven is composed of a baking zone and a control zone.
- the inner layer of the baking zone is made of food-grade stainless steel plates.
- the outer layer of the first-layer oven It is made of decorative stainless steel plate, including partitions in the baking zone and the control zone.
- the middle and inner layers are filled with high temperature resistant heat insulation materials.
- the upper and lower ends of the first layer of the baking zone are horizontally juxtaposed at a certain distance evenly Multiple sets of electric heaters are fixedly arranged, a temperature sensor is fixedly arranged horizontally in the middle of each group of electric heaters, a controller is provided on one side of the control area of the first layer of the oven, and the controller is separately heated with the electric heater through wires
- the oven is connected to one end of the temperature sensor.
- the front end of the first floor oven is provided with a first floor oven front door that is manually opened or closed.
- the front door of the first floor oven is provided with a door opening and power-off function. Power input is set on the side.
- each layer of the oven unit may control the heating temperature and the heating time is set, respectively.
- the controller can set the heating time of each group of electric heaters separately.
- the controller can set the heating temperature of each group of electric heaters separately
- the multi-temperature distinguishing part of the present invention heats evenly and controls the temperature of the multi-layer electric oven, which has the beneficial effect of reducing the operating skills of the operator while also reducing the labor intensity of the staff and ensuring the baking
- the quality of the produced food is basically the same, and improves production efficiency, reduces heat loss, improves energy utilization, reduces exhaust emissions, reduces the impact on the environment, and saves energy and protects the environment.
- FIG. 1 is a partially cut-away structural schematic diagram of the first floor oven of the present invention.
- multi-layer oven body 1, first floor oven 2, controller 3, electric heater 4, temperature sensor 5, first floor oven front door 6, power input 7, wire 8.
- a first layer oven 2 is provided on the upper end of the multi-layer oven body 1, the first layer oven 2 is composed of a baking zone 2-1 and a control zone 2-2, and the inner layer of the baking zone 2-1 is food
- the first layer of the oven 2 is made of decorative stainless steel plates, including the partitions in the baking zone 2-1 and the control zone 2-2, and the middle and inner layers are filled with high temperature resistant heat insulation materials ,
- the upper end and the lower end of the baking zone 2-1 of the first layer of the oven 2 are horizontally juxtaposed at a certain distance, and a plurality of sets of electric heaters 4 are evenly fixed, and the temperature of each group of electric heaters 4 is fixed horizontally in the middle
- the sensor 5 is provided with a controller 3 on the side of the control zone 2-2 of the first layer of the oven 2 and the controller 3 is connected to one end of the electric heater 4 and the temperature sensor 5 through wires 8 respectively.
- the front end of the oven 2 is provided with a first floor oven front door 6 that is manually opened or closed.
- the first floor oven front door 6 is provided with a door opening and power-off function, and a power input 7 is provided on the lower end side of the multilayer oven body 1.
- each layer of the oven unit may control the heating temperature and the heating time is set, respectively.
- the controller 3 can set the heating time of each group of electric heaters 4 separately.
- the controller 3 can set the heating temperature of each group of electric heaters 4 separately.
- a group of electric heater 4 and temperature sensor 5 are a heating zone, and the heating time and heating temperature can be set by the controller 3.
- the heating time and heating temperature of each heating zone will be different, such as heating near the front door
- the heating time and heating temperature are higher than the heating time inside the heating area.
- the heating temperature is higher because the heat loss is closer to the front door.
- the heating time and heating temperature are controlled for each heating area to achieve the heating temperature in the oven. It is uniform and different.
- the heat absorption is different when different foods are baked.
- the thickness of the food will also cause the heating temperature deviation. In this way, the heating time and heating temperature of multiple heating zones can be used to achieve uniform heating.
- a precise heating time and heating temperature setting in a heating zone can realize the operation process of food that needs to be baked and only the food is put in and the final baking is completed.
- the door does not need to be opened during the baking process, nor does the food need to be turned over
- Such operations can greatly improve the quality of the baked food, reduce the requirements on the operating skills of the operators, reduce the labor intensity of the workers, improve the production efficiency, reduce the heat loss, improve the energy utilization rate, reduce the exhaust emissions, reduce Impact on the environment.
- one-button operation baking can be repeated multiple times to keep the food quality of each baking the same, and each layer of the multi-layer oven can be set differently.
- the heating process of baked food can produce large quantities of baked food of the same quality, reduce the skill requirements of the operator, and greatly reduce the production cost, which is very important for commercial production and processing.
- the food needs to be turned over to ensure that the baked food is heated uniformly to ensure the quality.
- the action must be fast, and the hot gas burns must be taken care of. Only by mastering certain operating skills can safety be ensured.
- the use of the utility model technology eliminates the need for surgery The operation process improves the safety of the production process.
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Electric Stoves And Ranges (AREA)
Abstract
Description
本实用新型属食品加工机械领域，具体涉及一种多温区分部加热均匀控温多层电烤箱。The utility model belongs to the field of food processing machinery, and in particular relates to a multi-temperature electric heating oven with uniform temperature control and multi-temperature division.
目前,市面上食品烘焙大多采用平炉烤箱，由于这种烤炉的设计原理，使得烤炉内会有局部温差，食品上色会不均匀，所以往往会在烘烤过程中时进行翻盘的操作，使得食品上色均匀，特别是烤面包和烤蛋糕，最忌讳的一点就是在烘培的过程中随意的打开烤箱的门，只要门一打开，外面的冷空气就会伺机进入烤箱内部，本来设定好的温度也就无济于事了，内部进入冷空气后发起的面包或者蛋糕就会受冷而抽缩，但为了烘焙的食品受热一致色泽均匀，还必须翻盘调转食品，所以操作翻盘调转食品时动作必须快，还要小心热气烫伤,由于受操作者技能水平限制使得烘焙出的食品的品质不一，质量和安全难以得到保障。另外由于烘培的过程中打开烤箱的门热损失很大，浪费了大量电能，也增加了成本。At present, most of the food baking on the market uses an open-hearth oven. Due to the design principle of this oven, there will be local temperature differences in the oven and the coloring of the food will be uneven. Therefore, the operation of turning the plate is often performed during the baking process. Make the food color even, especially for toast and cakes. The most taboo thing is to open the door of the oven at will during the baking process. As soon as the door is opened, the cold air outside will wait for the opportunity to enter the interior of the oven. The set temperature will not help, the bread or cake initiated after entering the cold air will be cooled and shrunk, but in order for the baked food to be uniformly heated, the color must be turned over, and the food must be turned over, so the action must be performed when the food is turned over Be quick and be careful of hot air scalds. Due to the limited skill level of the operator, the quality of the baked food varies, and the quality and safety are difficult to guarantee. In addition, since the oven door is opened during the baking process, the heat loss is large, a lot of electric energy is wasted, and the cost is also increased.
本实用新型的目的是克服现有技术的不足，提供一种操作简单，烘焙一种食品一次设定好，可多次重复一键式操作，保证烘焙出的食品品质和外观一致，免去烘焙过程中翻盘调转食品操作过程，提高烘焙出的食品质量和操作过程安全，简化操作程序，降低操作人员的操作技能和劳动强度，节能环保，降低成本的多温区分部加热均匀控温多层电烤箱。The purpose of the utility model is to overcome the shortcomings of the prior art, to provide a simple operation, baking a food set once, can repeat one-key operation multiple times, to ensure that the quality and appearance of the baked food are consistent, and avoid baking During the process, turn the plate to switch the food operation process, improve the quality of the baked food and the safety of the operation process, simplify the operation procedures, reduce the operation skills and labor intensity of the operator, save energy and protect the environment, and reduce the cost oven.
为了解决上术存在的技术问题，本实用新型采用下述技术方案：包括多层烤箱主体、 第一层烤箱、控制器、电加热器、温度传感器、第一层烤箱前门、电源输入，所述多层烤箱主体上端设置有第一层烤箱，所述第一层烤箱由烘烤区和控制区组成，所述烘烤区内层为食品级不锈钢钢板制成，所述第一层烤箱外层为装饰不锈钢板制成，包括烘烤区和控制区中间隔断，内外层中间均采用耐高温保温隔热材料填充，所述第一层烤箱烘烤区内上端和下端分别水平并列一定间隔距离均匀固定设置有多组电加热器，所述每一组电加热器中间水平固定设置有温度传感器，所述第一层烤箱控制区一侧设置有控制器，所述控制器通过导线分别与电加热器和温度传感器一端相连接，所述第一层烤箱前端设置有手动开或关的第一层烤箱前门，所述第一层烤箱前门设置有开门断电功能，所述多层烤箱主体下端一侧设置有电源输入。In order to solve the technical problems in the above operation, the utility model adopts the following technical solutions: including a multi-layer oven body, a first-layer oven, a controller, an electric heater, a temperature sensor, a first-layer oven front door, and a power input. The upper end of the main body of the multi-layer oven is provided with a first-layer oven. The first-layer oven is composed of a baking zone and a control zone. The inner layer of the baking zone is made of food-grade stainless steel plates. The outer layer of the first-layer oven It is made of decorative stainless steel plate, including partitions in the baking zone and the control zone. The middle and inner layers are filled with high temperature resistant heat insulation materials. The upper and lower ends of the first layer of the baking zone are horizontally juxtaposed at a certain distance evenly Multiple sets of electric heaters are fixedly arranged, a temperature sensor is fixedly arranged horizontally in the middle of each group of electric heaters, a controller is provided on one side of the control area of the first layer of the oven, and the controller is separately heated with the electric heater through wires The oven is connected to one end of the temperature sensor. The front end of the first floor oven is provided with a first floor oven front door that is manually opened or closed. The front door of the first floor oven is provided with a door opening and power-off function. Power input is set on the side.
所述多层烤箱主体1 由多 层烤箱单元组成，所述每一 层烤箱单元可分别控制设定加热时间和加热温度。 The main body 1 by a multi-deck oven oven floor units, each layer of the oven unit may control the heating temperature and the heating time is set, respectively.
所述控制器可分别设定每一组电加热器加热时间。The controller can set the heating time of each group of electric heaters separately.
所述控制器可分别设定每一组电加热器加热温度The controller can set the heating temperature of each group of electric heaters separately
由于采用上术技术方案，本实用新型的多温区分部加热均匀控温多层电烤箱具有这样的有益效果，即降低的操作人员的操作技能同时也减轻了工作人员的劳动强度，保证了烘焙出食品的品质基本一致，并提高了生产效率，减少了热损失提高了能源的利用率，减少废气的排放，减少了对环境的影响，节能环保。Due to the use of the above technical solution, the multi-temperature distinguishing part of the present invention heats evenly and controls the temperature of the multi-layer electric oven, which has the beneficial effect of reducing the operating skills of the operator while also reducing the labor intensity of the staff and ensuring the baking The quality of the produced food is basically the same, and improves production efficiency, reduces heat loss, improves energy utilization, reduces exhaust emissions, reduces the impact on the environment, and saves energy and protects the environment.
图1 是本实用新型第一层烤箱部分剖开的结构示意图。FIG. 1 is a partially cut-away structural schematic diagram of the first floor oven of the present invention.
图中：多层烤箱主体1、 第一层烤箱2、 控制器3、电加热器4、温度传感器5第一层烤箱前门6、电源输入7、导线8。In the picture: multi-layer oven body 1, first floor oven 2, controller 3, electric heater 4, temperature sensor 5, first floor oven front door 6, power input 7, wire 8.
下面结合附图与具体实施方式对本实用新型作进一步详细描述：The utility model will be described in further detail below with reference to the drawings and specific embodiments:
所述多层烤箱主体1上端设置有第一层烤箱2，所述第一层烤箱2由烘烤区2-1和控制区2-2组成，所述烘烤区2-1内层为食品级不锈钢钢板制成，所述第一层烤箱2外层为装饰不锈钢板制成，包括烘烤区2-1和控制区2-2中间隔断，内外层中间均采用耐高温保温隔热材料填充，所述第一层烤箱2烘烤区2-1内上端和下端分别水平并列一定间隔距离均匀固定设置有多组电加热器4，所述每一组电加热器4中间水平固定设置有温度传感器5 ，所述第一层烤箱2控制区2-2一侧设置有控制器3，所述控制器3通过导线8分别与电加热器4和温度传感器5 一端相连接，所述第一层烤箱2前端设置有手动开或关的第一层烤箱前门6，所述第一层烤箱前门6设置有开门断电功能，所述多层烤箱主体1下端一侧设置有电源输入7。A first layer oven 2 is provided on the upper end of the multi-layer oven body 1, the first layer oven 2 is composed of a baking zone 2-1 and a control zone 2-2, and the inner layer of the baking zone 2-1 is food The first layer of the oven 2 is made of decorative stainless steel plates, including the partitions in the baking zone 2-1 and the control zone 2-2, and the middle and inner layers are filled with high temperature resistant heat insulation materials , The upper end and the lower end of the baking zone 2-1 of the first layer of the oven 2 are horizontally juxtaposed at a certain distance, and a plurality of sets of electric heaters 4 are evenly fixed, and the temperature of each group of electric heaters 4 is fixed horizontally in the middle The sensor 5 is provided with a controller 3 on the side of the control zone 2-2 of the first layer of the oven 2 and the controller 3 is connected to one end of the electric heater 4 and the temperature sensor 5 through wires 8 respectively. The front end of the oven 2 is provided with a first floor oven front door 6 that is manually opened or closed. The first floor oven front door 6 is provided with a door opening and power-off function, and a power input 7 is provided on the lower end side of the multilayer oven body 1.
所述多层烤箱主体1 由多 层烤箱单元组成，所述每一 层烤箱单元可分别控制设定加热时间和加热温度。 The main body 1 by a multi-deck oven oven floor units, each layer of the oven unit may control the heating temperature and the heating time is set, respectively.
所述控制器3可分别设定每一组电加热器4加热时间。The controller 3 can set the heating time of each group of electric heaters 4 separately.
所述控制器3可分别设定每一组电加热器4加热温度。The controller 3 can set the heating temperature of each group of electric heaters 4 separately.
通常一组电加热器4和温度传感器5为一个加热区，可通过控制器3进行加热时间和加热温度的设定，每一个加热区的加热时间和加热温度都会不一样，例如靠近前门的加热区，加热时间和加热温度要比里边加热区的加热时间长加热温度高，因为靠近前门的地方热损失比较大，通过对每个加热区分别控制加热时间和加热温度来实现烤箱内加热温度的均恒，不同的食物烘焙时吸收热量也是不一样的，食物的厚薄也会引起加热温度偏差，这样都可以分别通过对多个加热区加热时间和加热温度的控制来实现均匀加热，由于对每一个加热区精准的加热时间和加热温度的设定，可实现一种需要烘焙的食品只需将食物放进去和最后烘焙完成取出的操作过程，烘焙过程中不需要开门，也不需要翻盘调转食物等操作，可大幅度提高所烘焙食品的品质，降低对操作人员操作技能的要求，减轻工作人员的劳动强度，提高了生产效率，减少热损失提高了能源的利用率，减少废气的排放，减少了对环境的影响。当一次性设定好同一种食品烘焙的加热程序后，可重复进行多次一键式操作烘焙，使每一次烘焙的食品品质保持一样，而多层烤箱的每一层可分别设定为不同烘焙食品的加热程序，可大批量加工生产出品质相同烘焙食品，降低对操作者技能要求，大幅度降低生产成本，这对商业性生产加工十分重要。常规的烘焙过程中需要翻盘调转食物来保证烘焙食品受热均匀保证品质，要求动作必须快，还要小心热气烫伤，只有掌握一定的操作技能才能保证安全，由于采用本实用新型技术免去了上术操作过程，提高了生产加工过程的安全性。Generally, a group of electric heater 4 and temperature sensor 5 are a heating zone, and the heating time and heating temperature can be set by the controller 3. The heating time and heating temperature of each heating zone will be different, such as heating near the front door The heating time and heating temperature are higher than the heating time inside the heating area. The heating temperature is higher because the heat loss is closer to the front door. The heating time and heating temperature are controlled for each heating area to achieve the heating temperature in the oven. It is uniform and different. The heat absorption is different when different foods are baked. The thickness of the food will also cause the heating temperature deviation. In this way, the heating time and heating temperature of multiple heating zones can be used to achieve uniform heating. A precise heating time and heating temperature setting in a heating zone can realize the operation process of food that needs to be baked and only the food is put in and the final baking is completed. The door does not need to be opened during the baking process, nor does the food need to be turned over Such operations can greatly improve the quality of the baked food, reduce the requirements on the operating skills of the operators, reduce the labor intensity of the workers, improve the production efficiency, reduce the heat loss, improve the energy utilization rate, reduce the exhaust emissions, reduce Impact on the environment. When the heating program for the same type of food baking is set at one time, one-button operation baking can be repeated multiple times to keep the food quality of each baking the same, and each layer of the multi-layer oven can be set differently. The heating process of baked food can produce large quantities of baked food of the same quality, reduce the skill requirements of the operator, and greatly reduce the production cost, which is very important for commercial production and processing. In the conventional baking process, the food needs to be turned over to ensure that the baked food is heated uniformly to ensure the quality. The action must be fast, and the hot gas burns must be taken care of. Only by mastering certain operating skills can safety be ensured. The use of the utility model technology eliminates the need for surgery The operation process improves the safety of the production process.
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Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201822066142.4U CN210077419U (en) | 2018-12-10 | 2018-12-10 | Multi-temperature zone subsection heating uniform temperature control multilayer electric oven |
| CN201822066142.4 | 2018-12-10 |
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| Publication Number | Publication Date |
|---|---|
| WO2020118993A1 true WO2020118993A1 (en) | 2020-06-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/CN2019/082829 Ceased WO2020118993A1 (en) | 2018-12-10 | 2019-04-16 | Multi-deck electric oven having different temperature regions capable of performing uniformly controlled region-based heating |
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| CN (1) | CN210077419U (en) |
| WO (1) | WO2020118993A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471919A (en) * | 2020-11-16 | 2021-03-12 | 青岛海尔智慧厨房电器有限公司 | Baking control method and device and oven |
| US11389026B2 (en) | 2019-07-15 | 2022-07-19 | Sharkninja Operating Llc | Cooking device and components thereof |
| US12137838B2 (en) | 2020-12-30 | 2024-11-12 | Sharkninja Operating Llc | Cooking device and components thereof |
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| CN202020314U (en) * | 2011-05-09 | 2011-11-02 | 邱木圳 | Electric oven |
| JP2013078286A (en) * | 2011-10-04 | 2013-05-02 | Yoshihisa Hamada | Stone stove continuously usable for long period of time while adjusting temperature therein effectively using heat energy from fuel and radiation heat energy by dome ceiling, and functioning as dutch oven cooker and smoking device besides oven cooking |
| CN205758361U (en) * | 2016-05-19 | 2016-12-07 | 王宝忠 | A kind of electric baker of homogeneous heating |
| CN206007019U (en) * | 2016-07-04 | 2017-03-15 | 浙江兰特电器有限公司 | A kind of electric baker of infra-red remote control homogeneous heating |
| CN107595152A (en) * | 2017-09-28 | 2018-01-19 | 上海纯米电子科技有限公司 | Baking box zoned temperature control devices and methods therefor |
| CN108814329A (en) * | 2018-07-05 | 2018-11-16 | 池州市达宏信息技术有限公司 | A kind of temperature control electric oven |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US11389026B2 (en) | 2019-07-15 | 2022-07-19 | Sharkninja Operating Llc | Cooking device and components thereof |
| US11672377B2 (en) | 2019-07-15 | 2023-06-13 | Sharkninja Operating Llc | Cooking device and components thereof |
| US12075943B2 (en) | 2019-07-15 | 2024-09-03 | Sharkninja Operating Llc | Cooking device and components thereof |
| CN112471919A (en) * | 2020-11-16 | 2021-03-12 | 青岛海尔智慧厨房电器有限公司 | Baking control method and device and oven |
| US12137838B2 (en) | 2020-12-30 | 2024-11-12 | Sharkninja Operating Llc | Cooking device and components thereof |
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