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Efficient cooking cavity

A cavity and high-efficiency technology, applied to steam cooking utensils, roasters/barbecue grills, kitchen utensils, etc., can solve the problems of high body shell temperature, low energy utilization rate of lower and lower heating tubes, and heat damage of cabinets, etc., to achieve Increase the heat conduction area, improve energy utilization, and improve the effect of safety

Pending Publication Date: 2020-08-07
NINGBO FOTILE KITCHEN WARE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The biggest advantage of conventional cooking utensils is that the lower heating tube is placed outside the bottom of the cooking cavity. However, this structure will cause two more prominent problems: (1) The energy radiated by the lower heating tube is separated from the food in the cooking cavity by a layer. The thick wall of the inner tank makes the energy utilization rate of the whole lower heating tube lower; (2) the lower heating tube is placed outside the bottom of the cooking cavity. There is still a risk of overheating the body shell, and even heat damage to the cabinet

Method used

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  • Efficient cooking cavity
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Such as Figure 1~3 As shown, a high-efficiency cooking cavity structure includes an inner container 1 , a lower heating tube 2 and a shielding plate 4 capable of conducting heat. The above-mentioned lower heating tube 2 is installed on the inner bottom surface of the liner 1 , and the above-mentioned shielding plate 4 is covered on the heating tube 2 . In this way, the present invention reduces the energy loss of the lower heating tube 2 by directly setting the lower heating tube 2 in the inner tank 1, and improves the energy utilization rate of the lower heating tube 2 for food, thereby also avoiding the heat loss of the lower heating tube 2. The problem of excessive temperature of the body shell caused by transmission to the body shell. In addition, the use safety of the cooking cavity structure can be improved by setting the baffle plate 4, and it can prevent oil droplets from dripping onto the lower heating tube 2 and the bottom wall of the inner container 1, ther...

Embodiment 2

[0041] Such as Figure 4 with Figure 5 As shown, the difference from Embodiment 1 is that in this embodiment, the above-mentioned shielding plate 4 is provided with a through hole 42, and the through hole 42 can have various shapes, such as a circle, a strip shape, etc., preferably a strip shape hole. By setting the through hole 42, the hot air heated by the lower heating tube 2 can directly enter the space of the inner container 1 above the baffle plate 4 through the through hole 42, thereby enhancing the heat exchange efficiency.

Embodiment 3

[0043] Such as Image 6 with Figure 7As shown, the difference from Embodiment 1 is that in this embodiment, the cross section of the board body in the middle of the shielding plate 4 is a curved surface, while the surrounding boards are still flat, so that the shielding board 4 can be snapped into the slots on both sides. 31 in. The design of the curved surface can increase the heat conduction area, so that the heat generated by the lower heating pipe 2 can be introduced into the space of the inner tank 1 above the baffle plate 4 more quickly. Preferably, in this embodiment, the cross-section of the plate body in the middle of the shielding plate 4 is corrugated, so as to further increase the heat conduction area.

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Abstract

The invention relates to an efficient cooking cavity structure which comprises an inner container and a lower heating pipe and further comprises a baffle plate capable of conducting heat, the lower heating pipe is installed on the inner bottom face of the inner container, and the baffle plate is shielded on the heating pipe. Compared with the prior art, the lower heating pipe is directly arrangedin the inner container, energy loss of the lower heating pipe is reduced, the energy utilization rate of the lower heating pipe for food is increased, and therefore the problem that the temperature ofthe machine body shell is too high due to the fact that heat of the lower heating pipe is transmitted to the machine body shell can be solved. In addition, by arranging the shielding plate, the use safety of the cooking cavity structure can be improved, and the situation that oil drops drop to the lower heating pipe, and consequently the cleaning difficulty of the cooking cavity structure is increased can be avoided.

Description

technical field [0001] The invention relates to the field of cooking appliances, in particular to a high-efficiency cooking cavity. Background technique [0002] The cooking cavity of a cooking appliance with a baking function (such as an oven, a steaming and baking machine, etc.) generally mainly includes the following components: inner tank cavity, fan assembly, fan baffle, upper heating tube, rear heating tube and lower heating tube. Heating pipe etc. Usually, the lower heating tube of this type of cooking cavity is placed between the outer bottom of the inner tank cavity and the body shell, and is covered with heat insulating material to reduce the heat loss inside the box and ensure that the temperature of the body shell will not be too high . For example, the Chinese utility model patent whose patent number is ZL201220063365.5 (authorized announcement number is CN202567854U) discloses an electric oven, which includes a cabinet with a heating chamber (i.e. a cooking c...

Claims

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Application Information

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IPC IPC(8): A47J37/06A47J27/04
CPCA47J37/06A47J27/04
Inventor 王丁曹骥杨均罗灵陈祖向
Owner NINGBO FOTILE KITCHEN WARE CO LTD