Smoke-free healthy energy-saving oven

Abstract

The invention discloses a smokeless, healthy and energy-saving baking oven, which comprises a furnace body. A hanger is arranged on the upper part of the inner cavity of the furnace body. The hanger rotates in the furnace body around a vertical axis in a horizontal plane. Water container 1, water container 1 is connected to the water source, water container 1 is connected to the water inlet using hot water, a refractory liner is arranged in the middle of the lower part of the inner cavity of the furnace body, and a closed water container 2 is arranged on the periphery of the liner , the top of the water container two is provided with an oil receiving tank, the water container two is provided with a hot water outlet and a cold water inlet, the water container two is connected with the water container one, and the hot water pipe and the cold water pipe run from the back wall of the oven through the lower through hole. The food of the present invention is mainly baked by high-temperature radiation in the furnace. The water tank at the bottom of the furnace is designed to ensure that oil dripping does not produce oily smoke, the color and taste of the food are easy to control, and there will be no scorching or blackening or carcinogens. Healthy and hygienic, the baked food Excellent color and fragrance, high baking efficiency, saving baking time and reducing energy waste.

Description

technical field [0001] The invention relates to the technical field of barbecue equipment, in particular to a smokeless, healthy and energy-saving oven. Background technique [0002] Most of the barbecue ovens in the prior art directly grill the food to be grilled on the vertical surface of a heating source such as a charcoal fire. Due to the high temperature of the charcoal fire of the barbecue oven, it is generally between 200° and 300° or even higher. When making food, especially when grilling meat products, since the meat dregs and fat in the meat are heated during the grilling process, the oil flows directly down to the charcoal fire, and the temperature of the charcoal fire is relatively high. Brush oil and add condiments. During the oil brushing and subsequent grilling process, part of the oil will also flow onto the charcoal fire. Due to the relatively large oil droplets, coupled with the relatively low range and temperature of the charcoal fire, and the insufficient...

AI Technical Summary

Problems solved by technology

[0002] Most of the barbecue ovens in the prior art directly grill the food to be grilled on the vertical surface of a heating source such as a charcoal fire. Due to the high temperature of the charcoal fire of the barbecue oven, it is generally between 200° and 300° or even higher. When making food, especially when grilling meat products, since the meat dregs and fat in the meat are heated during the grilling process, the oil flows directly down to the charcoal fire, and the temperature of the charcoal fire is relatively high. Brush oil and add condiments. During the oil brushing and subsequent grilling process, some oil will also flow onto the charcoal fire. Due to the relatively large oil droplets, coupled with the relatively low range and temperature of the charcoal fire, and the insufficient instantaneous oxygen supply, the falling Oil droplets will undergo insufficient oxidative combustion in a very short period of time, resulting in a large amount of soot particles and black smoke, including carbon dioxide, benzopyrene, carbon monoxide, carbon particles and other pollutants and harmful substances. On the one hand, it pollutes the surrounding environment

On the other hand, the main aspect is that many of these pollutants and harmful substances are directly attached to the food above after evaporating on the charcoal fire, and some of them even directly penetrate into the surface of the food, directly polluting the food, which is not conducive to the health of the eater. health, and even cause disease and cancer; these harmful substances adhere to the surface of food, which tastes smoky and burnt, and affects the original taste and color of food, making the appearance of food dark and black, sometimes in order not to make the color It becomes very poor, and the baking time is relatively short, which will easily cause the inner layer of the food to be undercooked, and it will easily cause parasitic contamination after eating.

[0003] Some baking ovens in the prior art use charcoal to heat and bake the food, instead of placing the food directly above the fire source such as charcoal fire, the structure of the prior art prevents food oil, condiments, etc. into the fire source, but some still fall on the bottom of the oven. Since the temperature of the bottom of the oven is also as high as 500°-600°, the meat oil and condiments will burn immediately and emit black smoke. The food is scorched and blackened, and carcinogens are produced, especially for relatively closed barbecue ovens. Due to the consideration of energy utilization, energy saving effect and production efficiency, the general furnace body is tightly sealed, and the black smoke and other harmful substances produced are not It can be discharged out of the furnace in time, and most of the black smoke generated will be absorbed by the food near the upper part after evaporation, polluting the food itself, causing the color and smell of the food to deteriorate, and the carcinogens will even cause harm to the user's body

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