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A built-in oven

An embedded and oven technology, which is applied in the direction of roasters/barbecue grids, kitchen utensils, household utensils, etc. It can solve the problems of oven door body temperature rise, not easy to clean, and box body rust, so as to avoid the growth of bacteria , Improve cooking efficiency and reduce heating space

Active Publication Date: 2022-06-21
NINGBO FOTILE KITCHEN WARE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The inner tank of the oven has a larger volume. When there is less food to be baked, using the entire inner tank space for cooking will not only cause a waste of energy, but also the overall baking speed is slower compared with the amount of food, and the baking efficiency not tall
In addition, the existing inner tank structure is easy to cause odor transfer when two different foods are cooked at the same time, such as roast chicken and cake
In addition, different foods have different cooking conditions (such as cooking time and cooking temperature), and cooking different foods in the same cooking space will inevitably affect the taste of the food
[0003] When the oven is working normally, the highest temperature on the outside of the oven door glass can be as high as about 80°C. Adults will feel hot when touching the outside of the door. The main reason for the temperature rise of the oven door is: the heat radiation of the heating tube when the oven is working To the inner cavity of the oven, the heat of the inner tank air is transferred and radiated to the oven door, causing the temperature of the oven door to rise
In addition, the built-in oven is generally placed at the bottom of the cabinet. Due to the needs of cooking operations, the kitchen floor is generally relatively humid, especially the floor below the oven, which is not easy to clean during daily cleaning. The oven is placed in this environment for a long time , not only will cause the box to rust and affect the service life of the oven, but also the humid environment is easy to breed bacteria, so when using the oven for baking operations, the baked food has the risk of being contaminated by bacteria

Method used

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  • A built-in oven
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] like Figures 1 to 13 As shown, a built-in oven includes a door body 2 and a box body 1. The box body 1 is provided with an inner container 10 and a lower ventilation pipe 64, and the door body 2 can open or close the inner container 10. Further, the oven in this embodiment is a double-fan oven, and the inner tank 10 is also provided with a heating pipe, a hot air blower 91 and a hot air baffle 13, and the above-mentioned heating pipe includes an upper heating pipe 93 arranged on the top of the inner tank 10, arranged on the The lower heating pipe 94 at the bottom of the inner tank 10 and the two back heating pipes 92 respectively arranged on the back of the inner tank 10, the hot air baffle 13 is covered and arranged on the back plate of the inner tank 10, and the hot air baffle 13 and the back plate surround into a hot air chamber, the above-mentioned hot air blowers 91 are two and are arranged up and down in the above-mentioned hot air chamber, and the outer shapes o...

Embodiment 2

[0064] like Figures 14 to 16 As shown, the difference from Embodiment 1 is that in this embodiment, the inner cavity enclosed by the cover plate 81a and the bottom plate 81b of the partition plate 81 is a vacuum structure, so that the upper and lower cooking chambers 10a and 10b are blocked by the vacuum structure. heat transfer between. In addition, in order to facilitate the insertion of the partition plate 81, in this embodiment, the left and right side walls of the inner pot 10 are respectively fixed with support frames 14, and the hot air baffle 13 is fixed with support grooves 15. The shape of the above-mentioned support frame 14 It is bent and includes horizontal walls 142 and vertical walls 141 that are perpendicular to each other. When the partition plate 81 is inserted into the inner pot 10, the left and right sides of the partition plate 81 are placed on the corresponding horizontal walls 142 respectively, and the left and right sides of the partition plate 81 are ...

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Abstract

The invention relates to a built-in oven, which includes a door body and a box body. The box body is provided with an inner container. The door body can open or close the inner container, and the inner container can be horizontally separated in a detachable manner. plate, which divides the inner cavity of the inner tank into independent upper and lower cooking chambers, the inner tank is also provided with a lower ventilation pipe, and the bottom of the box is provided with a bottom heat dissipation channel, The above-mentioned lower ventilation pipe communicates with the lower cooking chamber and the bottom heat dissipation channel, and the air outlet of the bottom heat dissipation channel leads downward to the front and bottom of the cabinet. The invention can avoid waste of energy efficiency, improve cooking efficiency, and can avoid the smell of food to ensure the taste of the food. In addition, it can effectively discharge the hot air generated in the lower cooking chamber to prevent it from opening the door body, and the heat in the bottom heat dissipation channel can be dried The ground below the oven prevents the wet ground from rusting the oven and affecting its service life. It also prevents the growth of bacteria and ensures the safety of the oven environment.

Description

technical field [0001] The invention relates to the field of household cooking devices, in particular to a built-in oven. Background technique [0002] An oven is a common cooking device in modern kitchens, which can be used to bake roast chicken, roast duck, bake bread, pastries, etc. The volume of the inner tank of the oven is large. When there is less food to be baked, using the entire inner tank space for cooking will not only cause a waste of energy, but also the whole baking speed is slower compared with the amount of food, and the baking efficiency is not tall. In addition, the existing inner pot structure is likely to cause odor when cooking two different foods at the same time, such as roast chicken and cake. In addition, different foods have different cooking conditions (such as cooking time and cooking temperature), and cooking different foods in the same cooking space will inevitably affect the taste of the food. [0003] When the oven is working normally, the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A47J37/06
CPCA47J37/06
Inventor 罗灵杨均曹骥
Owner NINGBO FOTILE KITCHEN WARE CO LTD